New Year’s Eve Dinner December 31, 2009

WHAT: Have a true culinary New Year’s Eve this year in classic style. The Beacon Hill Hotel & Bistro will be featuring a special prefix New Year’s Eve Dinner 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: Thursday, December 31, 2009, Seatings: 5:30PM | 7:30PM | 10:00PM
COST: $72 Per Person. Reservations are necessary. Please call 617-723-7575
MENU:
NEW YEAR’S EVE
December 31, 2009
AMUSE BOUCHE
NV Mumm Napa Brut Prestige (Napa Valley, California) Champagne Toast
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APPETIZERS
Nantucket Bay Scallops with Blood Orange, Mustard Fruits, and Carrot Calamondin Purée
Potage au Oie en Croute, Root Vegetables, Savory Herbs, Flaky Pastry Crust
Local Beef: Slow Braised in Gougère, Roasted Marrow with Caviar, Parsley, and Caper Salad
Tortelli Uova alla Fornaia-Baked Ravioli with Soft Farm Egg, Black Kale, Shaved Fresh Truffle
Salad of Boston Bibb, Pomegranate, Hearts of Palm, and Goat Cheese with Tarragon
2006 Kuentz-Bas, Pinot Blanc (Alsace, France) or 2006 Pio Cesare, Barbera d’Alba (Piedmont, Italy)
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SUPPLEMENT COURSE FOR TWO
For An Additional $20.00
Terrine of Foie Gras and Pumpkin Seed Cake, Baked Figs, Pistachio Flour, Pickled Crosnes
2005 Haut Charmes, Sauternes (Bordeaux) For An Additional $10.00
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MAIN COURSES
Massachusetts Soft Shell Lobster – Sea Urchin Bisque, Acorn Squash, Celeriac and Macomber Turnip Confit
Roasted Striped Bass with Bronze Fennel and Fresh Bay, Spinach, Fingerling Potatoes, Picholine Olive-Bergamot Vinaigrette
Roasted Carnival Squash over Sunchoke Purée, Stuffed with Farro and Black Lentils, Truffled Farm Egg, and Parmigiano
Cassoulet de Castelnaudary, Duck Confit, Pork Belly, Sausage, Frisée with Goose Breast Ham
Tête de Veau a l’Alsacienne – Foie Gras Sauce, Black Truffle, Braised Macoun Apples and Cabbage
North American Venison, Salsify Caramelized in Red Wine, Guanciale Braised Brussels Sprouts
Naturally Raised Beef Strip, Chicory Purée, Olive Oil Confit Porcini, Red Wine Sauce
2006 Olivier Leflaive “Les Sétilles” Bourgogne Blanc (Bourgogne, France) or 2005 Rívola “Sardon de Duero” (Duero, Spain)
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ICES
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DESSERTS OR CHEESE
Bongo et Bomba – Profiteroles with Chocolate Sauce and
Orange Flower Pastry Cream and Beignets with Shunsetsu Sugar
Nante Carrot Cake, Fromage Blanc, Candied Vegetable Ribbons and Herbs
Maple Walnut Ice Cream, Pumpkin Bread Pudding
Vacherin Mont d’Or Au Lait Cru Haut Doubs
A Selection from Our Home-Made Tarts
NV Graham’s Six Grapes Porto (Douro) or 2003 Dievole Vin Santo, Val d’Arbia (Tuscany)
$72 .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
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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.