KIDS & FAMILIES

Leave the cooking to someone else this Thanksgiving and come into the Beacon Hill Hotel & Bistro on
Thursday, November 25th , 2010 from 1:00PM – 9:00PM. Come experience the charm and comfort of one
of Boston’s best restaurants as Executive Chef Mathew Molloy prepares a multi-course holiday feast.
Reservations are highly recommended.

THANKSGIVING DAY MENU
November 25, 2010

* * *

NATIVE BUTTERNUT SQUASH SOUP
Duck Confit, Apples and Pumpkin Seed Oil

ISLAND CREEK OYSTER STEW
Leeks, Champagne, and Bacon

BOSTON BIBB LETTUCE
Poached Pears, Bailey Hazen Blue Cheese, Spiced Walnuts

TURKEY LIVER MOUSSE AND TURKEY RILLETTE,
Cranberry Chutney and Traditional Accompaniments

HOUSE CURED SALT COD BRANDADE GALLETTE
Parsley Root Puree, Parsley Salad, Picholine Olives and Walnuts

NV Nino Franco Prosecco (Valdobbieadene, Italy)
or 2008 Huber, Gruner Veltliner « Obere Steigen » (Triasental, Austria)

* * *

ROASTED LOCAL TURKEY BREAST AND THIGH
Sausage Apple Pecan Stuffing, Green Beans, Bacon, Roasted Onions, and Turkey Gravy

RED WINE BRAISED WOLFE'S NECK FARM BEEF SHANKS
Mashed Green Mountain Potatoes, Pearl Onions, Carrots and Parsnips

SMOKED TAMWORTH HAM
Bacon Braised Cabbage, Apples and Pickled Ramps

NEW ENGLAND SHELLFISH STEW (CLAMS, MUSSELS, AND SCALLOPS)
Hominy, Potatoes, Smoked Tomatoes and "Ritz" Crackers

ROASTED BUTTERCUP SQUASH
Heirloom Grits Spoonbread, Wilted Spinach, Roasted Carrots and Cider Sauce

2007 Château Moncontour Vouvray (Loire Valley, France)
or 2007 Château Semonlon, Haut Médoc, (Bordeaux, France)

* * *

SELECTION OF OUR
Pies and Tarts or Local Farmstead Cheese

2008 Domaine de Fenouillet, Muscat de Beaumes de Venise (Rhôône Valley, France)

* * *
Holiday Accompaniments for Two
$6 each

Roasted Garlic Creamed Spinach • Roasted Buttered Squash • Fresh Cranberry Sauce
Mashed Green Mountain Potatoes and Turkey Gravy • Green Beans, Roasted Onions and Bacon


$55 PER PERSON
Optional Wine Pairing For An Additional $27.00
A 20% Gratuity Will Be Automatically Added To Your Bill

EXECUTIVE CHEF MATHEW MOLLOY