Executive Chef Josh Lewin is committed to incorporating local products and sustainable practices into the Beacon Hill Hotel & Bistro’s cuisine in unique and innovative ways. To bring this delicious and educational feast to diners, Lewin worked alongside the Aquarium’s Sustainable Seafood Program to bring only the freshest, most sustainable ingredients to the table.
Guests will not want to miss this chance to combine their passions for the ocean with their passion for food. For reservations please call: 617-723-7575. Seats are limited. Seats are limited.
"Snappy" Lobster Mousse wrapped in fresh rigatoni
green tomato jam, tarragon
Salt Hake Brandade
preserved lemon aioli, olive picholine, foraged greens
anadama toast, piperade, oregano
garden sorrel, oyster mushroom, Wellfleet clams, black truffle
Olive Oil Cake
fennel pollen, seashore honey anglaise, calaminth
WHERE:The Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.
WHEN:Tuesday, September 18th, 2012, one seating at 7:30PM.
COST:$65 per person. $55 for New England Aquarium members. $25 for optional wine pairing.
RSVP: Reservations are mandatory and can be done by calling the Beacon Hill Hotel &
Bistro at (617) 723-7575.