I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) To welcome the New Year, Executive Chef Anthony Caturano of Prezza will dish out specials sure to get 2012 rolling on a high note. The specials are available on Saturday, December 31, from 5pm – 11pm (restaurant open until 2am). Call 617-227-1577 for reservations.
Foie Gras ($15)
Cranberry lentils and celery root puree with toasted bread
Baked Oysters ($16)
Stuffed with mascarpone, radicchio and scallions
Nantucket Scallop Crudo ($18)
Fennel, chili and Meyer lemon
Veal Agnolotti ($15; $28)
Brown butter, sage and truffle
Rotisserie Bone-in Ribeye (for two: $80)
Twice baked potato stuffed with lobster
2) The Beacon Hill Hotel & Bistro will be hosting a special New Year’s Eve Dinner, on Saturday, December 31, from 5:30pm-11pm, featuring the culinary styling of Executive Chef Richmond Edes. Early birds can finish dinner and enjoy live music performances while taking in the beautiful ice sculptures displayed in Boston Common, located just steps from the restaurant. Or, guests can ring in the New Year by dining later in the evening when the mood begins to levitate and the champagne starts flowing.
The cost is $77 per person and includes a Prosecco toast. Optional three course wine pairing for an additional $29. Book early for this very special evening by calling 617-723-7575.
New Year’s Eve Prix-Fixe Menu
Woodbury Wellfleet Oyster, Oyster Gelée, Caviar
Nino Franco "Rustico" Prosecco di Valdobbiadene Toast
Maine Lobster Bisque (Lobster Knuckle, almond, Foie Gras Emulsion)
Butter Lettuce Salad (Winter Citrus, Hearts of Palm, Black truffle Vinaigrette)
Nantucket Bay Scallop Ceviche (Persimmon, Lemon, Celery)
Vermont Quail en Farcie (Yellow eye beans, Black Kale)
Seared Red Snapper (Black Trumpet Mushrooms, Herb Coulis, Celeriac)
Supplement Course for Two For An Additional $20.00
Torchon of Foie Gras de Canard (Crabapple Jelly, Grains of Paradise, Rum Raisin Brioche)
Wild Striped Bass (Pickled Clam and Faro Salad, Fennel, Beurre Rouge)
Butter Poached Maine Lobster (Miatake Mushrooms, Parsnip, Lemon, Chili’s)
Roasted Sirloin (Bone Marrow, Root vegetables, Potato Mousseline)
Heritage Pork Roulade (Petite Brussels Sprouts, Moroccan Spiced Pumpkin)
Long Island Duck Breast (Heirloom Apple, Parsnip, Frissée, Prune Jus)
Potato Gnocchi (Braised Greens, Beets, Tallegio, Black Truffle)
Desserts or Cheese
Lemon Semifreddo, White chocolate, gingerbread
Warm Chocolate Pudding, Caramel, Banana Ice Cream
Bay Leaf Flan, Mint syrup, candied Citrus
Selections of Local & Imported Cheese
3) This holiday season, Culinary Director Lydia Shire and Executive Chef Mario Capone will be dishing out festive specials to celebrate Christmas Eve and New Year’s Eve at Towne Stove and Spirits in Boston’s Back Bay.
On Christmas Eve, Shire and Capone will team up to touch upon “The Feast of the Seven Fishes” tradition by serving up two specialty appetizers: Octopus Carpaccio (with hot cherry pepper oil, saffron aioli and crushed potato - $18); and, Baccala Fritters (with sundried tomato pesto and crispy capers - $15).
To ring in First Night in the Back Bay, the culinary duo will serve up a special entrée: Pan Roasted Dover Sole (with king crab, black trumpet mushrooms and citrus hollandaise - $55).
WHEN: Specials available on December 24th & December 31st during dinner service from 5:30pm – 11:00pm
4) If you don't want to venture into Boston for New Year's Eve, then consider going to the suburbs, to AKA Bistro in Lincoln. They are offering a 4-course prix fixe, for $72 per person, and will have the Jazz duo of Mark Kross and Dan Weiner perform all night
--Toro Tartare with Fromage Blanc Sorbet, caviar & nori croquant
--Pheasant Gallantine with toasted oak infusion, spiced pumpkin bread
--Poached Halibut with Sunshoke Soubisse, crispy quinoa & micro bok choy
--Roast Calotte of Beef with sauce Perigueux, honshimeji mushrooms, pomme fondant and baby Brussel sprouts
--Peppermint Marshmallow Lollipop with hot chocolate
--Frangipane Biscuit with blood orange, passionfruit, pignoli and cassis
** Add $31 for wine pairings with each course.
*** A six course prix fixe with oysters, truffles, scallops and foie gras is also available for $98