The Beacon Hill Hotel & Bistro will be featuring a special prefixe New Year’s Eve Dinner menu featuring the culinary styling of Executive Chef Jason Bond. There will be three seatings: 5:30pm, 7:30pm and 10pm.
New Year’s Eve Menu
Amuse Bouche
--NV Mumm Napa Brut Prestige (Napa Valley, California) Champagne Toast
Appetizers
--Light Tempura Turbot with Blood Orange, Candied Ginger, and Celery Leaf
--Sea Urchin and Lobster Bisque with Chorizo Croutons
--Chilled Lobster a La Niçoise, Soft Cooked Egg and Baby Greens
--Salsify Gratin with Black Truffle, Parmigiano Trentino, and Black Kale
--Ravioli Bolognese with Mortadella and Veal, Pickled Daikon, and Watermelon Radish Mostarda
Paired with 2006 Burgáns Albariño (Rias Baixas, Spain) or 2005 Pio Cesare, Barbera d’Alba (Piedmont, Italy)
Supplement Course for Two (For An Additional $20.00)
--Pressed Veal Sweet Breads and Foie Gras Terrine with Warm Figs and Buttered Toasted Brioche
Paired with 2004 Haut Charmes, Sauternes (Bordeaux) (For An Additional $10.00)
Main Courses
--Sturgeon Poached with Sassafras, Sweet and Tart Winter Greens, and Roxbury Russet Apples
--Skate Wing over Beef Marmalade, Marrow, and Root Vegetable Mirepoix
--Winter Vegetable Pot au Feu with Black Truffle and Forest Mushrooms
--Chicken in Half Mourning with Black Truffle Stuffing and Roasted Celery
--Cassoulet de Castelnaudary with Duck Confit, Pork Belly, and Sausage
--Venison Saddle with Celery Root, Black Trumpet Mushrooms, Chestnut and Buckwheat Ravioli
--Natural Beef Strip with Baby Spinach, Fondue Potatoes, and Roasted Jus
Paired with 2006 Marchesi di Barolo “Le Lune”, Gavi (Piedmont, Italy) or 2005 Louis Latour “Chanfleure” Pinot Noir (Bourgogne, France) or 2005 Rock & Vine, “Three Ranches”, Cabernet Sauvignon (North Coast, California)
Desserts or Cheese
--Profiteroles and Beignets with Chocolate Sauce and Orange Flower Pastry Cream
--Beacon Hill Tea: Hu Kwa Ice Cream, Lemon Curd and Sherry Cream with Black Currant Scone
--Candied Herb Carrot Cake with Fresh Cheese Icing
--Vacherin Mont d’Or Au Lait Cru Haut Doubs
--A Selection from Our Home-Made Tarts
Paired with NV Graham’s Six Grapes Porto (Douro) or 2006 Weinlaubenhof Kracher Cuvée Beerenauslese Burgeuland (Austria)
The cost is $68 Per Person with an optional wine pairing for an extra $35. A 20% Gratuity will automatically be added to your bill.
Book early for this very special evening by calling 617-723-7575.
Beacon Hill Hotel & Bistro
25 Charles Street
Boston, MA
Phone: 617-723-7575
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