Verrill Farm Dinner Fund Raiser

Please join The Beacon Hill Hotel & Bistro on October 13 for a special Autumn Harvest Dinner with a percentage of proceeds to benefit the The Verrill Farmstand Fund. As many already know, a fire destroyed the Verril Farm Farmstand on September 20. Verrill has been an important purveyor of fresh and local produce

The dinner will be held in two seatings of 25 at 6:00PM and 8:30PM. The prefix menu offers both “Field” and “Pasture” options. The two selections are as follows:

Field
Roasted Buttercup Squash Soup, Brioche Crouton, Fromage Blanc, and Candied Pumpkin Seeds
2005 Domaine Bourillon-D’Orleans Coulée d’Argent Vouvray Sec (Loire Valley, France)
* * *
Orange and White Carrot Pudding, Summer Truffle and Baby Pea Green Salad
2006 Espelt, “Vailet” (Catalonia, Spain)
* * *
Dancer Eggplant Gratiné, Barba di Frate, Sungold Tomatoes, Fresh Mozzarella, and Sauce Paloise with Licorice Mint and Fresh Local Ginger
2006 Ramspeck Pinot Noir (Napa Valley, California)
* * *
Fiddle Head Tomme, Aged Cows’ Milk Cheese, Walpole, New Hampshire Beach Plum Jelly
2005 Rock and Vine “Three Ranches” Cabernet Sauvignon (North Coast, California)
* * *
Summer Peach, Crème FraÎche and Gingerbread Praline
2004 Haut Charmes, Sauternes (Bordeaux)

Pasture
Roasted Buttercup Squash Soup, Brioche Crouton, Fromage Blanc, and Guanciale
2005 Domaine Bourillon-D’Orleans Coulée d’Argent Vouvray Sec (Loire Valley, France)
* * *
Orange and White Carrot Pudding, Hampshire Prosciutto and Baby Pea Green Salad
2006 Espelt, “Vailet” (Catalonia, Spain)
* * *
Tamworth Suckling Pig, Collard Greens, Heirloom Grits, Roasted Pearmain Apples, and Apple Cider Sauce
2006 Ramspeck Pinot Noir (Napa Valley, California)
* * *
Fiddle Head Tomme, Aged Cows’ Milk Cheese, Walpole, New Hampshire Beach Plum Jelly
2005 Rock and Vine “Three Ranches” Cabernet Sauvignon (North Coast, California)
* * *
Summer Peach, Crème Fraîche and Gingerbread Praline
2004 Haut Charmes, Sauternes (Bordeaux)

$60.00 per person (not including tax and gratuity)
Optional wine pairing for an additional $25.00 (2 oz pours)

Reservations for the Verrill Farms Dinner can be made by calling 617-723-7575