Happy Graduation Class of 2013!

BOSTON - May 2, 2013 - PRLog -- No more professors, no more books! Hats off to the Class of 2013 and welcome to adulthood. But before that, have just one more celebration with Mom and Dad footing the bill. Beacon Hill Hotel and Bistro invites graduates to sanctify their achievements with a special $55 three-course prix fixe graduate dinner in the quaint bistro. Chef Josh Lewin has planned a menu that features seasonal items such as Boston Bibb Salad with citrus, walnuts and rosemary vinaigrette, Heirloom Corn Polenta served with Brooks Cloud egg and grilled ramps, Fennel Cured Duck Breast and Confit Leg with sorrel and asparagus risotto and a selection of house-made desserts that will make dorm-made Ramen noodles a distant memory.  Toast the graduate with complimentary sparkling wine to celebrate the Commencement of 2013 and all their achievements. For reservations please call Beacon Hill Hotel & Bistro at 617-723-7575.

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

WHEN: During the months of May and June 2013. Dinner is served Monday through Saturday from 5:30PM to 11PM and Sunday from 5:30PM to 10PM.

COST: $55, three course prix fixe menu. Complimentary sparkling wine toast. Tax and gratuity not included.

RSVP: Reservations are highly recommended and can be made by calling 617-723-7575.  

MENU:
SPARKLING WINE TOAST

* * *

APPETIZERS

Baby Greens
Radish and Shallot Vinaigrette

Chilled Spring Greens Soup
Pink Peppercorn Yogurt, Reshteh

Tagliatelle
House-made Ham, Morels, English Peas, Woodbury’s Clams

Roasted Beet Terrine
Farmer's Cheese, Mesclun Greens, Almond and Herb Oils

Boston Bibb Salad
with Citrus, Walnuts and Rosemary Vinaigrette

Evergreen and Jasmine Tea Cured Gravlax
Horseradish Cream, Pea Greens

Lamb Bratwurst
Farro, Baby Carrots, Chamomile, Caraway

Heirloom Corn Polenta
Brooks Cloud Egg, Grilled Ramps

House Made Charcuterie and Salumi
Traditional and Seasonal Accompaniment

* * *

MAIN COURSES

Roasted Hake and Brandade
in Kombu Broth, Leeks, Potato, Puffed Rye

Scituate Scallops
Israeli Couscous, Wild Mushrooms, Spiced Beurre Rouge

Roasted Butternut Squash, Crimson Lentils, Pistachio, Black Truffle, Local Raclette

Free Range Chicken Breast
with Seared Grits and Whole Roast Fava Beans

Gnocchi Parisienne
Brasied Chicken, Turnips, Gremolata

Fennel Cured Duck Breast and Confit Leg
with Sorrel and Asparagus Risotto

Steak Frites
Painted Hills Sirloin with Herb Butter

* * *
DESSERTS

Selection of Fresh Tarts and Pastries

$55.00 PER PERSON
*PLEASE NOTE THAT MENU ITEMS ARE SUBJECT TO CHANGE DUE TO AVAILABILITY*