Easter Elegance April 4, 2010

Beacon Hill Hotel & Bistro Offers Pre- Fixe Easter Brunch
Boston, MA– In celebration of Easter Sunday, the Beacon Hill Hotel & Bistro will be offering a special Easter Brunch featuring the culinary styling of Executive Chef Jason Bond. Served Sunday, April 4, 2010 from 10:00AM – 3:00PM, the menu will feature choices from the following menu:
Easter Brunch
SUNDAY, APRIL 4, 2010
* * *
Spring Parsnip Soup
Savory Ricotta Dumplings
Asparagus Salad
Poached Farm Egg, Guanciale and Rock Shrimp Vinaigrette
Country Pâté of Local Tamworth Pork
Sémillon Gelée, Pickled Crabapple Purée, Petit Greens
Fresh and Dried Fruit Bowl
Whole Milk Yogurt, Bee Pollen and Honey Tuille
Boston Bibb Salad
Poached Asian Pear, Goat Cheese, Fine Herbs
* * *
Poached Eggs over House-Cured Salmon and Toasted Brioche
with Chive Hollandaise, Fingerling Potatoes, and Baby Greens
Farm Egg Omelet Fine Herbs
with Chèvre, Fingerling Potatoes, and Baby Greens
Cinnamon Brioche French Toast
Sweet Pickled Cranberry and Walnut Confiture, Spiced Crème Fraîche
Roasted Turkey Breast and Thigh
Sage Roasted Squash, Farm House Style Green Beans
Wild Columbia River Salmon
Leeks Vinaigrette, Rhode Island Mussels, Dill Wax Beans
Lentil and Farro Burger
Radish and Pea Green Salad, Spiced Yogurt, Red Pepper and Feta
Slow Roasted Lamb Saddle
Slow Cooked San Marzano Tomatoes, Mint Vinaigrette
* * *
Fromage Blanc Panna Cotta
with Cassis Jam and Thyme Syrup
Selection of
Fresh Tarts and Pastries
$38 PER PERSON
A GRATUITY OF 20% WILL BE AUTOMATICALLY ADDED TO YOUR BILL
Reservations for The Beacon Hill Bistro’s Easter Brunch are highly recommended and can be made by calling 617-723-7575.