2008-12-02 21:49:33 -
The Beacon Hill Hotel & Bistro Hold Three Seating's for New Year's Eve Dinner WHAT: Have a true culinary experience this New Year's Eve in classic style. The Beacon Hill Hotel & Bistro will be featuring a special prefix New Year's Eve Dinner menu 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.
WHERE: The Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.
WHEN: Wednesday, December 31, 2008, Seatings: 5:30PM | 7:30PM | 10:00PM
COST: $68 Per Person. Reservations are necessary. Please call 617-723-7575
MENU:
NEW YEAR'S EVE MENU
December 31, 2008
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
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
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
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
NV Graham's Six Grapes Porto (Douro) or 2006 Weinlaubenhof Kracher Cuvée Beerenauslese Burgeuland (Austria)
$68 .00 PER PERSON
Optional Wine Pairing For An Additional $35.00
A 20% Gratuity Will Automatically Be Added To Your Bill
EXECUTIVE CHEF JASON BOND
Menu Subject to Change
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About the BHHB:
The Beacon Hill Hotel & Bistro is both an intimate and authentic boutique hotel, and an award-winning Bistro in Boston's historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.
The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows: Breakfast: Monday through Friday 7AM to 10AM & Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM, Afternoon Bar Menu: All Week 3PM to 5:30PM, Dinner: Monday through Saturday 5:30PM to 11PM - Sunday and Holidays - 5:30PM to 10PM.
The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-1133 or 617-723-7575 or log on to: www.beaconhillhotel.com.
