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1) This Thanksgiving, The Vermilion Club, in downtown Boston, is rolling out a three-course prix-fixe menu that elevates the classic holiday meal with Chef John Fraser’s ingredient-obsessed, chophouse-meets-seasonal cuisine.
The experience begins with freshly baked Hawaiian rolls served with rosemary-pineapple butter. For starters, guests can choose from inventive dishes like French Onion Dumplings (featuring truffle, Gruyère, and shiitake consommé), a crisp Kale & Chrysanthemum Salad with radish and lemon-breadcrumb vinaigrette, or an earthy Pear & Beet Salad with hazelnut dukkah and whipped goat cheese.
On to the mains: the menu offers a choice between a Roasted Heritage Turkey Breast (complete with a confit leg, roasted parsnip, and baby kale), a vegetarian Roasted Honey Nut Squash over farroto with puffed quinoa and Swiss chard, as well as more elevated options like Seared Ora King Salmon (with celery root, winter truffle & maple-mustard glaze) and Glazed Short Rib paired with Anson Mills polenta and Cipollini onions. For a full menu, see HERE.
Priced at $85 per guest, the three-course menu is available Thanksgiving Day from 12 to 8 p.m. and requires a Reservation HERE.
2) The Nautilus Pier 4's has brought back their holiday lunches, with more dates added through December and into the new year. Guests can enjoy items like the Peking-Inspired Whole Roasted Duck, the Holiday Lunch Burger with foie gras dipping sauce and more.
Chef Stephen Marcaurelle and his team have created a festive and indulgent holiday lunch menu featuring menu staples as well as indulgent seasonal specials. Wine Director Brittany Tangora has curated a beautiful wine list to pair along with festive cocktails by General Manager Bill Sabine and the Nautilus beverage team.
WHEN: 11:30am- 3:00pm (bar open through dinner); December 4-6, 11-13, 18-20, 27-28 | January 2-3
Reservations open 14 days in advance
3) nine is introducing two weekends of elegant holiday lunches in their Beacon Hill space. The holiday lunch menu features a special Goose for Two – half a goose, seared breast, and sides as well as items from nine’s seasonal à la carte menu. Winter beverages include the Nephele (vodka, basil liqueur, red currant & clove foam) and the Epirus Spritz (hibiscus, blood orange, sparkling orange wine) and the Pick Your Own (zero-proof amaretto, apple cider, and lemon).
WHEN: December 11–14 and 18–21; Seating from 12–2:30pm;
2) The Nautilus Pier 4's has brought back their holiday lunches, with more dates added through December and into the new year. Guests can enjoy items like the Peking-Inspired Whole Roasted Duck, the Holiday Lunch Burger with foie gras dipping sauce and more.
Chef Stephen Marcaurelle and his team have created a festive and indulgent holiday lunch menu featuring menu staples as well as indulgent seasonal specials. Wine Director Brittany Tangora has curated a beautiful wine list to pair along with festive cocktails by General Manager Bill Sabine and the Nautilus beverage team.
WHEN: 11:30am- 3:00pm (bar open through dinner); December 4-6, 11-13, 18-20, 27-28 | January 2-3
Reservations open 14 days in advance
3) nine is introducing two weekends of elegant holiday lunches in their Beacon Hill space. The holiday lunch menu features a special Goose for Two – half a goose, seared breast, and sides as well as items from nine’s seasonal à la carte menu. Winter beverages include the Nephele (vodka, basil liqueur, red currant & clove foam) and the Epirus Spritz (hibiscus, blood orange, sparkling orange wine) and the Pick Your Own (zero-proof amaretto, apple cider, and lemon).
WHEN: December 11–14 and 18–21; Seating from 12–2:30pm;
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