Thursday, November 5, 2015

Thursday Sips & Nibbles: Thanksgiving Edition

I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
1) Legal Crossing will celebrate Thanksgiving with a decadent three-plus-course customizable menu featuring the best from land and sea. The menu will be presented as follows

Curried Carrot & Apple Bisque (toasted pepitas and cranberry orange mostarda)
-choice of-
Crab Cake (asparagus, pancetta, mustard hollandaise)
Lacquered Pork Ribs (pickled vegetables)
LX Caesar Salad (baby kale, romaine, yogurt dressing, white anchovy)
New England Clam Chowder (oyster crackers)
-choice of-
Sage Roasted Turkey Dinner (Anadama stuffed delicata, parsley puréed potato, pan gravy)
Hoisin Glazed Salmon (pad Thai noodles, seared vegetables, crushed peanuts)
Citrus Grey Sole (lemons, capers, butter, croutons, spinach, brown rice)
Roasted Cod (butternut squash gnocchi, butternut cream, Swiss chard)
Grilled Swordfish Steak (pan roasted vegetables, herb oil)
-choice of-
Pumpkin Creme Brûlée
Pistachio Cake (marinated citrus, raspberry purée, pistachio granola)
Adult Profiteroles (Eagle Rare Bourbon ice cream, Valrhona chocolate sauce; (must be 21 or older - contains alcohol)
Freshly Shucked Oysters (market price)
Freshly Shucked Clams - Littlenecks or Cherrystones ($11 half dozen; $19 dozen)
Jumbo Shrimp Cocktail ($5.50 each)
Confit Turkey Wing (herbed lemon yogurt sauce)($8)
Premium Family Style Sides ($6)
Mashed Potato
Anadama Dressing
Sweet Potato Casserole
Horicot Verte Casserole

WHEN: Thursday, November 26, from 12pm – 8pm
COST: Three-course prix fixe: $55 per person
Reservations can be made by contacting 617-477-2900

2) This Thanksgiving, treat your nearest and dearest to a hearty and festive three-course, prix-fixe Thanksgiving Day feast at Bar Boulud, Boston. Served in lieu of the restaurant’s à la carte menu, Bar Boulud’s offerings are the answer to every home cook’s prayers, as Chef Kilroy and his talented culinary team have created an assortment of festive dishes boasting classic comfort food flavors, all served with a French-inspired twist. Comprised of local, seasonal ingredients like earthy roasted fall squash, briny Pemaquid oysters, succulent Gloucester lobster, and tender heritage breed turkey, Bar Boulud’s tempting holiday helpings are the perfect way to celebrate the year’s most heartwarming day.

To complement Bar Boulud’s satisfying selection of Thanksgiving-themed starters, entrées and sides, Pastry Chef Robert Differ will serve a selection of homemade sweet treats, including Pumpkin Pie with gingersnap ice cream and brown butter sable; Pecan Pie with brandy Chantilly and Illanka chocolate sauce; and Warm Cranberry-Apple Crisp topped with Tahitian vanilla ice cream.

Served from noon to 8PM, Bar Boulud’s Thanksgiving Day menu will be served as follows:

Tuscan Kale Salad (roasted fall squash, cranberries, pine nuts, Pecorino Romano)
Ward’s Berry Farm Squash Soup (spiced Chantilly, confit of local cranberries)
Poached Gloucester Lobster (Belgian endive, grapefruit, pistachios)
Wild Pemaquid Oysters (Champagne mignonette)
Pâté en Croûte De Chevreuil (venison, chestnuts, local cranberries)
Main Courses
House-made Pumpkin Cavatelli (kale, black trumpet mushrooms, chestnuts, Pecorino Romano)
Arctic Char (cauliflower, lemon, capers, Marcona almonds, brown butter)
Beef Wellington (truffle pomme purée, turnips, Swiss chard, sauce bordelaise)
Heritage Breed Turkey (roasted breast and leg, chestnut sage stuffing, sweet potato confit, roasted Brussels sprouts, local cranberry compote, rosemary turkey jus
Additional Course
(Market Price)
Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
($10 each)
Brussels Sprouts (honey crisp apples, chestnuts)
Roasted Winter Root Vegetables (carrots, parsnips, salsify, celeriac, turnips)
Potato Purée (reblochon cheese, bacon lardon)
Traditional Sage Stuffing (sourdough bread, chestnuts)

COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, please call 617-535-8800

3) This Thanksgiving, November 26, Boston’s South End hot spot, The Beehive, hosts its annual Thanksgiving Day feast, with a traditional prix fixe, three course menu. From 11am-10pm, Chef Gregory Torrech delivers a holiday meal complimented with live jazz performances all day long. Guests can also toast the holiday in style with a glass of champagne or champagne cocktails featuring Domaine Chandon or tequila cocktails featuring Milagro.

The Beehive has also created a Thanksgiving Leftover menu for the late night munchies from 10PM – 12AM featuring a collaboration of Torrech’s signature dishes along with traditional favorites.

First Course
Wild Mushroom Soup with Roasted Parsnip Croutons (gf)
Lobster Chowder with Bacon, Potatoes (gf)
Roasted Squash Salad with Warm Apple Cider Vinaigrette, Walnuts, Grated Parmesan Cheese
Crab Croquettes with Dijon Mustard, Pickled Onions
Foie Gras au Torchon * (+$6) with Sauternes Gelée, Brioche
Simple Salad with Red Vinaigrette (gf / veg)
Second Course
Roast Organic Turkey (Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy)
New York Strip Roast* (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Maine Halibut (French Lentils, Roasted Tomatoes, Toasted Breadcrumbs, Salsa Verde)
Wild Alaskan Salmon (Brussels sprouts, Mashed Potatoes, Black Truffle Vinaigrette (gf))
Colorado Rack of Lamb * (+$10) Country Mashed Potatoes, Brussels sprouts, Mustard Jus (gf)
Roasted Cauliflower and Spinach Lasagna (veg)
Vegetarian Thanksgiving (veg / vegan) with Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Glazed Baby Carrots, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy
(gf) Gluten Friendly (veg) Vegetarian
Third Course
Homemade Apple Pie
Homemade Pumpkin Pie
Flourless Chocolate Pie (gf)

Kids (Under 10 year old)
Kid's Turkey Dinner 20
Pasta with Butter & Parmesan 12
Crispy Chicken Dinosaurs with Fries 12

*Please Note: Menu Subject to change

Thanksgiving Leftovers, from 9PM to 11 PM
Lobster Chowder (Bacon, potatoes)
Roasted Squash Salad (Warm apple cider vinaigrette, Walnuts, Grated Parmesan Cheese)
Crab Croquettes (Dijon Mustard, Pickled Onions)
Foie Gras au Torchon (Sauternes Gelée, Brioche)
Simple Salad (Red Vinaigrette)
Turkey Melt (Caramelized Onions, Herbed gravy)
New York Strip Roast (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Roasted Cauliflower and Spinach Lasagna
The Beehive Prime Burger, Frites, & Slaw

COST: $55 prix fixe menu (3 Course Menu)
Reservations are strongly recommended and can be made by calling 617-423-0069

4) Leave the cooking to someone else this Thanksgiving and head to Beacon Hill Hotel & Bistro on Thursday, November 26, from 1pm-10pm. Experience the charm and comfort of one of Boston’s best restaurants as Beacon Hill Bistro prepares a multi-course holiday feast.


Butternut Squash Soup, Maple Gastrique, Shaved Chestnuts,
Roasted Beet Salad, Hazelnuts, Mixed Greens, Ver Jus Vinaigrette
Pork Paté, Fine Herbs, Potato, Watercress, Sourdough, Mustard Dressing
Smoked Duck Breast, Frisée, Haricots Verts, Almonds, Bacon Vinaigrette
Braised Lamb, Polenta, Piperade, Braising Jus
Free Range Turkey Breast, Potato Purée, Cranberry, Confit Leg Stuffing, Gravy
Roasted Pork Loin, Roasted Brussels Sprouts, Caramelized Apples, Bacon, Chestnut Purée
Pan Seared Salmon, Farro, Braised Endive, Brown Butter, Long Island Cheese Pumpkin
Potato Gnocchi, Roasted Root Vegetables, Chanterelle Mushrooms, Sage, Parmesan
Red Wine Braised Beef Short Rib, Cranberry Beans, Swiss Chard, Roasted Carrots
Pumpkin Cheese Cake, Cinnamon Anglaise, Gingersnap Cookie
Pecan Tart, Caramel Ice Cream
Apple Croustade, Caramel Sauce, Vanilla Ice Cream
Grafton Aged Cheddar, Pear Butter, Raisin Bread

Cost: $63 per Person with Optional Wine Pairing for an Additional $32
Please Note: Menu Subject to Change
Reservations are highly recommended and can be made by calling 617-723-7575.

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