Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) Executive Chef Josue Louis and the entire team at Bistro du Midi invite guests to indulge in two special menus showcasing the best of the restaurant’s spectacular Provencal cuisine this New Year’s Eve. The first seating (5:00 p.m., 5:30 p.m., 6:00 p.m.) features a four-course prix fixe menu, and the second seating (8:30 p.m., 9:00 p.m., 9:30 p.m., and 10:00 p.m.) features a five-course prix fixe. Head Sommelier Ray Osborne is pulling out all the stops with a magnificent lineup of artfully paired wines to enhance the entire dining experience. Guests looking for a more casual experience can visit the first-floor café or one of two classic bars, where guests can select dishes from a special a la carte version of the New Year’s Eve menu.

The full New Year’s Eve menu options are as follows:
FIRST SEATING
AMUSE BOUCHE
Warren Cove Oyster, Green Apple Mignonette*
NV POL ROGER, EXTRA CUVEE DE RESERVE, EPERNAY, CHAMPAGNE
FIRST COURSE (choice of)
Heirloom Baby Carrots, Pomelo, Gingersnap, Buttermilk
Or
Scallop Crudo, Blood Orange Sauce Vierge, Fennel Meringue*
2015 DOMAINE FOURNIER, SAUVIGNON BLANC, LOIRE VALLEY
Or
Wagyu Beef Tartare, Celery Root, Hazelnut
2016 CHATEAU MIRAVAL, COTES-DE-PROVENCE, ROSE
SECOND COURSE (choice of)
Parsnip Soup, Hen ff The Wood, Sage Sable, Aged Balsamic
Or
Spanish Octopus, Sunchoke, Golden Delicious, Smoked Almonds
Or
Seared Foie Gras, Squash Butter, Pistachio Granola, Brioche
2015 HUGEL, ‘GENTIL,’ SYLVANER/RIESLING BLEND, ALSACE
WHITE TRUFFLE COURSE (OPTIONAL)
Fresh Alba White Truffles, Black Pepper Chitarra, Farm Egg Yolk, Trumpet Royales
2015 PIETRADOLCE, NERELLO MASCALESE, MOUNT ETNA, SICILY
(supplement $30, wine pairing $10)
THIRD COURSE (choice of)
King Ora Salmon, Salsify, Swiss Chard, Bordelaise
2014 TORII MOR, ‘DEUX VERRES,’ PINOT NOIR, WILLAMETTE VALLEY, OREGON
Or
Sirloin, Purple Potato, Pearl Onion Brulee, Horseradish Butter
Or
Chestnut Crusted Venison, Baby Turnip, Red Cabbage, Cocoa Jus
2015 RAMEY WINE CELLARS, ‘CLARET’, CABERNET BLEND, NAPA VALLEY
FOURTH COURSE (choice of)
Praline Budino, Espresso Cremeux, Kirshwasser Ice Cream
Or
Lemon TART, Champagne Sabayon, Blackberry Ice Cream
2014 CHATEAU BEL-AIR, VIEILLES VIGNES, SAINTE CROIX-DU-MONT

SECOND SEATING
AMUSE BOUCHE
Warren Cove Oyster, Green Apple Mignonette*
NV POL ROGER, EXTRA CUVEE DE RESERVE, EPERNAY, CHAMPAGNE
FIRST COURSE (choice of)
Heirloom Baby Carrots, Pomelo, Gingersnap, Buttermilk
Or
Scallop Crudo, Blood Orange Sauce Vierge, Fennel Meringue*
2015 DOMAINE FOURNIER, SAUVIGNON BLANC, LOIRE VALLEY
SECOND COURSE (choice of)
Spanish Octopus, Sunchoke, Golden Delicious, Smoked Almonds
Or
Wagyu Beef Tartare, Celery Root, Hazelnut
Or
Seared Foie Gras, Squash Butter, Pistachio Granola, Brioche
2015 HUGEL, ‘GENTIL,’ SYLVANER/RIESLING BLEND, ALSACE
THIRD COURSE (choice of)
Sweet Potato Gnocchi, Black Trumpet, Ricotta Salata, Cashews
Or
Squid Ink Risotto, Calamari, Prawn, Sea Urchin
Or
Fresh Alba White Truffles, Black Pepper Chitarra, Farm Egg Yolk, Trumpet Royales
(supplement $30)
FOURTH COURSE (choice of)
King Ora Salmon, Salsify, Swiss Chard, Bordelaise
2014 TORII MOR, ‘DEUX VERRES,’ PINOT NOIR, WILLAMETTE VALLEY, OREGON
Or
Sirloin, Purple Potato, Pearl Onion Brulee, Horseradish Butter
Or
Chestnut Crusted Venison, Baby Turnip, Red Cabbage, Cocoa Jus
2015 RAMEY WINE CELLARS, ‘CLARET’, CABERNET BLEND, NAPA VALLEY
FIFTH COURSE (choice of)
Praline Budino, Espresso Cremeux, Kirshwasser Ice Cream
Or
Lemon Tart, Champagne Sabayon, Blackberry Ice Cream
2014 CHATEAU BEL-AIR, VIEILLES VIGNES, SAINTE CROIX-DU-MONT

Reservations are strongly encouraged and can be made by contacting the restaurant at 617-426-7878. The New Year’s Eve menu for the first seating is $95 per guest with an optional wine pairing for $65 per guest. The second seating menu is $125 per guest with an optional wine pairing for $75 per guest.

2) At Chopps American Bar and Grill, inside the Boston Marriott Burlington Hotel, Executive Chef Steve Zimei has prepared a three-course menu to ring in the New Year. Celebrate the end of the old and the beginning of the new with a meal including a choice of appetizer like Prime Beef Carpaccio (toasted ciabatta with black truffle aioli, olive relish and shaved parmesan) or Roasted Beet Salad (great hill bleu, toasted almonds, and maple balsamic vinaigrette). Dive into entrée choices including Bone-In Filet Mignon (caramelized onion, dauphinoise potato, heirloom carrots, haricot verts, and port wine), House Made Ricotta Gnocchi (lobster, butternut squash, mascarpone, and sage brown butter), or Herb Crusted Atlantic Halibut with shrimp & fennel risotto and smoked tomato. Guests have the option of ending the meal on a sweet note with the festive Ginger Crème Brulee (plum and raspberry compote) or the decadent Warm Chocolate Cake (espresso gelato topped with heath crunch). The Chef’s Tasting Menu is $75 per person.

Those looking to say cheers to 2018 can also do so with a special champagne menu crafted by Director of Food and Beverage, Bruno Marini. Menu highlights include Dom Perignon 2009 for $200 per bottle, Veuve Rose 2008 for $170 per bottle, Louis Roederer Brut for $75 per bottle and NV Armand de Bragnac ‘Ace of Spades’ for $450 per bottle.

Take the elevator home with Boston Marriott Burlington hotel’s special New Year’s Eve package, starting at $250. The package includes dinner for two at Chopps with entertainment from 8 p.m. – 1 a.m., a bottle of champagne welcome amenity, and 2 p.m. late check out, along with a buffet breakfast for two guests at Chopps on New Year’s Day. The booking code for New Year’s Eve CHOPPS package is EVE.

For reservations, please call 781-229-6565

3) Join Committee this New Year’s Eve in the Seaport for sharable plates, creative cocktails, and a live DJ to welcome 2018 in style. Cheers with loved ones and new friends with a complimentary flute of champagne as the clock strikes midnight, as guest dance to the best beats of 2017 from DJ Ryan Brown (spinning 10 p.m. – 2a.m.). Join Committee for dinner before the ball drops and enjoy a variety of Spreads, Salad, Meze, and Main Courses including: Smoked Salmon Tarama (manouri, preserved cod roe, lemon relish, koulouri), Kebab Giaourtlou (spiced ground beef, warm yogurt, ripe tomatos, pita), Lamb Fricasee (lamb shank, spinach, dill avgolemono), and Calamari (grilled with Greek olive oil, lemon, rigani, or fried and served with Alfa beer aioli). Don’t forget to dive into the dessert menu with items such as Xinomavro Chocolate Cake (merenda, vanilla ice cream, Nescafe crumble) and Baklava Cheesecake (phyllo, walnuts, honey).

Let the good times roll with New Year’s Day Brunch on January 1st featuring favorites with a Greek twist including Greek Yogurt Panckaes (vyssino, honey, toasted almonds, fresh berries), Breakfast Gyro (scrambled eggs, grilled halloumi, loukaniki, florina pepper, coulis, wrapped in pita, served with patates tiganites), and Tsoureki Toast (fresh berries, maple whipped cream). DJ Ryan Brown will be back to keep the festivities going while guests kick off the New Year.

To make reservations, please call 617-737-5051

4) Celebrate the holiday season with the help of Saltie Girl, and guests can celebrate in Saltie style with a la carte specials for lunch and dinner and a special caviar tasting beginning Christmas Eve, December 24th, through New Year’s Day, January 1st, 2018.

In addition to the restaurant’s daily menu, Executive Chef Kyle McClelland has crafted holiday specials for guests to savor. On Sunday, December 24, from 5:00PM-9:00PM guests can opt for Christmas Eve a la carte dishes such as Trio of Salt Meadow Lamb from Quebec with huckleberry jus, fresh mint jelly, and a Kennebec potato cake, Whole Salt Crusted Loup de Mer served with Cara Cara béarnaise sauce, roasted root vegetables, brussels sprouts with pistachio butter, and crushed marble potato with caviar, or French Omelette with torched camembert and toasted black walnuts, and butter lettuce salad with white truffles, black truffles and caviar.

Complete the holiday meal with libations such as Saltie with vodka, Gordal olive, pickled onion, and caviar or Earl Grey “Boba” with peach bourbon, ginger, tea, and boba pearls. Shared cocktails for two, such as Pineapple with Elyx, yuzu, lemongrass, and citrus soda and Prickley Pear with tequila, shrub, lime, soda, are also available

On Sunday, December 31, guests can ring in the New Year in style with specials that include Winter Truffle and Porcini Bucatini with butter lettuce salad, and French Omelette with torched camembert and toasted black walnuts, and butter lettuce salad with white truffles, black truffles and caviar.

Celebrate the first day of the year with a spectacular New Year’s Day brunch. Enjoy brunch favorites such as Eggs & Eggs with soft scramble eggs and caviar served with butter brioche, Bagel Benedict with avocado, egg, and house béarnaise served with a choice of smoked salmon, caviar paddlefish or lobster, and Fried Lobster & Waffles, served with sweet corn butter and spicy maple syrup. Compliment the brunch with a cocktail, such as a classic Bloody Mary, Orange with rye, sugar, bitters and lemon or Grapefruit with vodka, aperol, elderflower and lemon, to nurse your New Year’s hangover.

From December 24 through January 1st, 2018, guests can also enjoy a special Caviar Tasting with Cristal Toast, half dozen oysters, trio of caviar, and traditional accoutrement. Additionally, specials are available throughout the week in addition to the regular daily menu.

Limited reservations are available for Christmas Eve and New Year’s Eve dinners, and can be made with credit card by calling the restaurant at 617-267-0691.

5) Bistro du Midi is introducing Pour Le Plasir, which literally translates to a pour “for pleasure,” as a way to enhance every day. Pour la Plasir is available in Bistro du Midi’s street level café all day, every day. Take a break from the busy shopping season in Boston’s Back Bay or top off the workday as Head Sommelier Ray Osborne hand-selects a rotating variety of luxurious wines for just $10 per glass.

Sip alongside friends, family, or co-workers as you take in picturesque views of the Boston Common this winter. Guests can indulge in unique selections such as Cecchi’s 2011 Vino Nobile de Montepulciano, a Prugnolo Gentile wine that is beautifully dry, spiced, and balanced with flavors of morello cherry.

Bistro du Midi is also elevating the everyday by offering two hand-selected pours for you and a guest from 4 -7 p.m. on weekdays at the bar, specially paired with Executive Chef Josue Louis’ evolving Test Kitchen Flatbread for only $25.

6) Matadora, the new Spanish tapas & steak restaurant in the renovated Hilton Woburn. Matadora will offer a special New Year's Eve Tasting Menu, a special Five Course dinner that includes a Cava Toast at midnight as well as the traditional dozen grapes (for good luck). This is offered at a price of $65/person or $95 with Gramona Cava.

Spanish Mezze Plate (Smaller Portions Assorted Individual or for the Table)
Jamon Serrano
Chorizo Iberico
Marinated Manchego
Spiced Marcona
Boquerones
Guindilla
SOUP
Spicy Saffron Lobster Bisque (Pimenton Crème Fraiche, Fried Tarragon)
ROASTED DELICATE SQUASH
(Roasted with Evoo Salt & Espelette)
Kale, Radicchio Treviso, Roasted Root Veg (Carrots, Turnips, Rutabaga, As Examples)
Tossed with Kale Vinaigrette & Finished with Sherry Honey or Possibly Blood Orange Syrup
Crispy Candied Orange Peel
WOOD GRILLED LOBSTER & BAVETTE DUO
Bavette
Wood Grilled Lobster Tail (Gently Poach In Butter, Seasoned with Espelette & Salt & Grill)
DESSERT
Trio of Ricotta Cake, Crème Fraiche Ice Cream, & Churros

For Reservations, please call 781-904-0658