Valentine’s Day Dinner at The Beacon Hill Hotel & Bistro February 14, 2010

Choosing the perfect location for Valentine’s Day doesn’t have to be a daunting task. The Beacon Hill Hotel & Bistro nestled atop the cobble stone pathways of romantic Beacon Hill is the perfect place to enjoy a romantic evening. Share a cocktail in front of the fire in the bistro’s charming bar area; then enjoy an amazing Prefix dinner presented by Executive Chef Jason Bond at the award-winning Bistro. Reservations are highly recommended.

VALENTINE’ DAY MENU
Sunday, February 14, 2010, 5:30PM – 10:00PM

AMUSE BOUCHE
Wellfleet Oyster, Oyster Plant, Caviar

Champagne Toast : N/V Mumm Napa Brut Prestige (Napa Valley, California)

HAMACHI SASHIMI AND JASMINE TEA CURED SALMON
Pickled Crabapple, Walnut Butter, Horseradish Cream

ITALIAN FAVA BEAN VELOUTÉ
Preserved Bergamot, Paprika Oil, Spiced Yogurt Sorbet

SALADE DU PORC - CERVELAS DE BOUDIN NOIR, RARE TENDER HEARTS
Chicory with Warm Guanciale Vinagrette

BIBB LEAF LETTUCE, AVOCADO VINAIGRETTE
Bay Scallops, Red Onion, and Blood Orange

TENDER MOUSSE OF DUCK LIVER IN COGNAC
Tiffany Jewels of Candied Citrus and Semillon Gelée

2006 Château Moncontour Vouvray (Loire Valley, France)
or 2008 Château Pesquié Les Terrasses Rouge (Rhône Valley, France)

WHOLE ROASTED LOUP DE MER WITH BRONZE FENNEL AND BAY
Rosefinn Potatoes, Watermelon Radish, Kalamondin and Picholine Vinaigrette

ROASTED BUTTERCUP SQUASH, BLACK KALE AND BLACK TRUMPET STUFFING
Seared Teff Polenta, Harissa and Labne

BEET AND RICOTTA RAVIOLI, FENNEL AND BABY LEEK STEW
Des Nuages, Olive Oil Toasted Breadcrumbs

DUCK BREAST A LA SEVILLANA, PROVENÇAL OLIVES, MACOMBER TURNIPS
With Sherry, Honey, and Bitter Orange, Crisp Confit Thigh

RED WINE AND SPRUCE VENISON ROAST
House Cured Cabbage with Bacon, Chestnut Spaetzle, Sauce Grand Veneur

2007 Domaine de Pellehaut Chardonnay (Gascogne, France)
or 2006 Kinton, Syrah (Santa Barbara County, California)

MACARON EN BLUSH
Pineapple and Citrus Macedoine, Juniper Chantilly

CHOCOLATE TERRINE WITH VIN SANTO
Pear, Fig and Chestnut Marmalade

PAVLOVA
Pistachio Ice Cream, Pomegranate, Mascarpone

BOUTON DE CULOTTE
Strawberry and Sage Blossom Syrup

2006 Weinlauaubenhof Kracher Cuvee Beerenauslese Burgenland (Austria)
or N/V Graham’s Six Grapes Porto (Douro)

$65 PER PERSON
OPTIONAL WINE PAIRING FOR AN ADDITIONAL $30
A GRATUITY OF 20% WILL BE AUTOMATICALLY ADDED TO YOUR BILL

EXECUTIVE CHEF JASON BOND

WHERE: The Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.

WHEN: Sunday, February 14, 2010, 5:30PM – 10:00PM

COST: $65 Per Person. Reservations are necessary. Please call 617-723-7575