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    The Beacon Hill Hotel & Bistro Hosts Thanksgiving Day Dinner

    Presented by at Beacon Hill Hotel and Bistro

    November 25, 2010


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    The Beacon Hill Hotel & Bistro Hosts Thanksgiving Day Dinner

    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

    * *...

    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


    Beacon Hill Hotel and Bistro

    25 Charles St.
    Boston, MA 02114

    Full map and directions

    Admission Info:

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


    General Day and Time Info:

    1:00PM-9:00PM


    phone: 617-723-7575


    Accessibility Information: Currently, no accessibility information is available for this event.

    Official Website

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