Beacon Hill Bistro: New Year's Eve

Have a culinary New Year’s Eve this year in classic style. Beacon Hill Hotel & Bistro will be featuring a special prefixe New Year’s Eve Dinner featuring the culinary styling of Executive Chef Jason Bond. With three seatings: 5:30PM which will give couples and families ample time to catch the fireworks on the Boston Common, 7:30PM and their late seating at 10:00PM. Book early for this very special evening by calling 617-723-7575.

New Year’s Eve Menu

Amuse Bouche

NV Mumm Napa Brut Prestige (Napa Valley, California) Champagne Toast

Appetizers

Nantucket Bay Scallops with Blood Orange, Mustard Fruits, and Carrot Calamondin Purée

Potage au Oie en Croute, Root Vegetables, Savory Herbs, Flaky Pastry Crust

Local Beef: Slow Braised in Gougère, Roasted Marrow with Caviar, Parsley, and Caper Salad

Tortelli Uova alla Fornaia-Baked Ravioli with Soft Farm Egg, Black Kale, Shaved Fresh Truffle

Salad of Boston Bibb, Pomegranate, Hearts of Palm, and Goat Cheese with Tarragon

2006 Kuentz-Bas, Pinot Blanc (Alsace, France) or 2006 Pio Cesare, Barbera d’Alba (Piedmont, Italy)

Supplement Course for Two For An Additional $20.00

Terrine of Foie Gras and Pumpkin Seed Cake, Baked Figs, Pistachio Flour, Pickled Crosnes

2005 Haut Charmes, Sauternes (Bordeaux) For An Additional $10.00

Main Courses

Massachusetts Soft Shell Lobster – Sea Urchin Bisque, Acorn Squash, Celeriac and Macomber Turnip Confit

Roasted Striped Bass with Bronze Fennel and Fresh Bay, Spinach, Fingerling Potatoes, Picholine Olive-Bergamot Vinaigrette

Roasted Carnival Squash over Sunchoke Purée, Stuffed with Farro and Black Lentils, Truffled Farm Egg, and Parmigiano

Cassoulet de Castelnaudary, Duck Confit, Pork Belly, Sausage, Frisée with Goose Breast Ham

Tête de Veau a l’Alsacienne – Foie Gras Sauce, Black Truffle, Braised Macoun Apples and Cabbage

North American Venison, Salsify Caramelized in Red Wine, Guanciale Braised Brussels Sprouts

Naturally Raised Beef Strip, Chicory Purée, Olive Oil Confit Porcini, Red Wine Sauce

2006 Olivier Leflaive “Les Sétilles” Bourgogne Blanc (Bourgogne, France) or 2005 Rívola “Sardon de Duero” (Duero, Spain)

Ices

Desserts or Cheese

Bongo et Bomba – Profiteroles with Chocolate Sauce and

Orange Flower Pastry Cream and Beignets with Shunsetsu Sugar

Nante Carrot Cake, Fromage Blanc, Candied Vegetable Ribbons and Herbs

Maple Walnut Ice Cream, Pumpkin Bread Pudding

Vacherin Mont d’Or Au Lait Cru Haut Doubs

A Selection from Our Home-Made Tarts

NV Graham’s Six Grapes Porto (Douro) or 2003 Dievole Vin Santo, Val d’Arbia (Tuscany)

Cost: $72 per person. Optional Wine Pairing For An Additional $35. A 20% Gratuity Will Automatically Be Added To Your Bill

Beacon Hill Hotel & Bistro
25 Charles Street
Boston, MA
Phone: 617-723-7575