Thursday Sips & Nibbles: Christmas Edition

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.  Today, I will be highlighting some Christmas-related activities.
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1) Aura restaurant, at the Seaport Hotel, has two Christmas celebration events this month.

First, check out the Fine Dining ‘Family Style’ on December 17,w ith reservations starting at 5:30pm. This is a family evening out celebration with a holiday themed movie, arts and crafts and a visit from Santa. The idea of Fine Dining, ‘Family Style’ is that kids and parents can enjoy dinner in a kid friendly, relaxed environment.  Samara Lamm, owner of The Kid's Place in Needham, MA will be on hand to work with the kiddos on a holiday craft.
Parent’s Menu:

First Course-New England Clam Chowder with Bacon & chives
-Endive & Red Grape Salad with Gorgonzola cheese, herb vinaigrette, mache

Second Course
-Roasted Leg of Lamb with Mint hollandaise sauce, potato puree, broccolini
-Scottish Salmon with Mushroom bread pudding, crispy Brussels sprouts, mushroom jus

Dessert-Chocolate Mousse Parfait
-Apple Pie with Vanilla ice cream

Kid’s Menu:

First Course
-Kids Wedge (Baby iceberg lettuce, tiny tomato, carrots, ranch dressing)
-Chicken Noodle Soup (Egg noodles, vegetables, chicken broth)

Second Course
-Roast Ham with Mashed potato, apple sauce, green peas
-Mac & Cheese with Toasted breadcrumbs & glazed carrots
-Roasted Turkey with Mashed potato, gravy, glazed carrots

Dessert
-Apple Pie with Vanilla ice cream
-Christmas Sugar Cookies with Hot chocolate & marshmallows

The cost for adults is $30 plus tax & service; Children’s selections are $5-8 plus tax & service. Reservations can be made at 617.385.4300.

Second, they are also offering Christmas Brunch, featuring a menu designed by Chef Rachel Klein and Sous Chef Kate Nealis.  There will be a buffet brunch with two seatings.

Selections from the Servery
· Traditional Eggs Benedict
· Crab Cake Benedict
· Scrambled Eggs
· French Toast
· Bacon
· Pork Sausage
· Chicken Apple Sausage
· Wild Mushroom and Goat Cheese Strudel
· Spinach, Artichoke and Fontina Quiche
· Assorted Cheese
· Sliced Fruit
· Smoked Salmon
· Oysters Rockefeller

Stations
· Prime Rib, Red Wine Reduction
· Turkey with Gravy

Stationary Display
· Roasted Garlic Mashed Potatoes
· Whipped Sweet Potatoes
· Stuffing
· Green Bean Almandine
· Cranberry Sauce
· Baked Sole, Lemon Beurre Blanc
· Butternut Squash Ravioli with Sage Brown Butter
· Mixed Greens with Balsamic Vinaigrette
· Macaroni and Cheese

Desserts
· Assortment of Mini Pies - Apple, Pumpkin, Pecan
· Personal‐sized Treats - Chocolate Mousse, Cheesecakes, Chocolate Trifle
· Assorted Cookies
· Seasonal Berries
· Chantilly Cream
· Cinnamon and Nutmeg Whipped Cream

When: Saturday, December 25
There will be two seatings: 11:00 am-1:00 pm and 1:00 pm-3:00 pm
Cost: For adults, $65 plus tax & service; for kids: $24 plus tax & service. All children 6 and under are free. Pre-paid reservations can be made at 617.385.4300 or opentable.com.

2) The Top of the Hub Restaurant is serving a special Christmas Eve menu designed by Executive Chef Mark Porcaro.  The the four course gourmet menu is priced at $75 per person ($35 for children 12 and under) and will be served on Friday, December 24, from 4pm-10pm. (A Vegetarian Menu will be available upon request.)  Reservations are available by calling 617-536-1775 or visit www.OpenTable.com.

The restaurant will serve its traditional Lunch Menu on Christmas Eve Day from 11:30am-2:30pm while the Lounge will be open from 11:30am-10pm, with a menu of lighter fare available. Entertainment in the Lounge will be provided by The Steve Soares Trio from 6pm-10pm.

Christmas Eve Dinner:
• Appetizer • (choice of one)
-Velouté of Kabocha Squash Soup, Rye Croutons, Pumpkin Seed Oil
-Smoke Salmon Terrine with Crispy Capers, Shallots, Trout Caviar, Crème Fraiche
-Braised Short Ribs with Potato Gnocchi, Horseradish Cream, Bone Marrow

• Entree • (choice of one)
-Sautéed Muscovy Duck Breast with Parsnip, Pear, Vanilla Bean Puree, Foie Gras, Confit Fingerling Potatoes
-Slow Cooked Rib Eye with Rosemary Salt Crust, Potato Fondant, Braised Swiss Chard
-Maple Peppercorn Crusted Salmon with White Sweet Potato Puree, Haricot Verts

• Salad•
Romaine Wedge with Green Peppercorn Ranch, Applewood Bacon, Stilton Cheese, Tomato Confit

• Dessert •
-Cherry Gingerbread Yule Log with Candied Peppermint Sauce

A similarly priced four course Vegetarian Dinner will also be available featuring Potato Gnocchi, Roasted Butternut Squash Soup, Grilled Vegetable Napoleon, Arugula Salad and Cherry Gingerbread Yule Log.