Beacon Hill Hotel & Bistro Presents: Taste of Spring

April 15, 2015 - PRLog -- WHAT: Beacon Hill Hotel & Bistro, located in Boston, MA, is making the seasonal transition from hearty winter fare to lighter spring flavors with a new dinner menu beginning April 2015.  Executive Chef Louis Sousa’s culinary expertise will be displayed through a series of new dishes including: Maple Brooks Farm Burrata with oranges, watermelon radish, arugula and pistachio purée ($12), Wild Burgundy Escargot with spring vegetable fricassée, brioche and bacon ($14) and Dry Aged Duck Breast with toasted farro, bulb onions, burnt orange, black garlic-carrot puree and bacon ravigote ($28). For the entire new spring menu, please see below.

WHEN: Dinner hours are as follows: Monday - Saturday 5:30PM to 11PM, Sunday 5:30PM to 10PM.

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

MENU:

Dinner Menu

Charcuterie, Salumi & Raw

Paté du chef. * 12/per person

Classic Steak Tartare, Quail Egg, Shallots, Capers, Sourdough 15

Oysters, Powder Point, MA, Raw on the Half Shell, Champagne Mignonette 3.00/each

Kaffir Lime Cured Salmon, Grapefruit, Mint, Fennel Jam 12

Warm Spiced Olives 5

Appetizers

Spring Garlic Soup, Braised Artichoke, Fingerling Potato, Parsley 12

Beet Terrine, Mesclun Greens, Farmer’s Cheese, Herb Oil 12

Pork Belly, Braised Shoulder Tortellini, Golden Morels 14

Maple Brooks Farm Burrata, Oranges, Watermelon Radish, Arugula, Pistachio Purée 12

Pan Seared Haddock, Roasted Fennel, Rouille, Mussels 14

House Made Strozzapretti, Pork Sausage, Broccoli Rabe, Parmesan 14

Wild Burgundy Escargot, Spring Vegetable Fricassée, Brioche, Bacon 14

Bibb Salad, Haricots Verts, Hazelnuts, Feta, Grapes, Lemon Dressing 10

Crispy Duck Confit, Blackberry, Cornmeal Cake 12

Entrées

Wild Striped Bass & Pacific Blue Shrimp, Spanish Chorizo, Cannellini Beans, Sofrito 28

Roasted Chicken Breast, Yellow Fin Potato Pierogies, Celery Root, Duck Fat Truffle Vinaigrette 26

Dry aged Duck Breast, Roasted Farro, Bulb Onions, Burnt Orange, Black Garlic-Carrot Puree, Bacon Ravigote 28

Goat Cheese Ravioli, Roasted Golden Beets, Walnuts, Truffle Butter 25

Farro Island Salmon, Sauce Verte, Lentils, Pistachio Gremolata 26

Steak Frites, Beef Sirloin, Watercress, Herb and Butter Sauce *30

House Ground Beef Burger, Stone & Skillet English Muffin, House-Made Relish, Frites *16

Sides

Fingerling Potatoes, Haricots Verts, Mustard 7

Yellow Fin Potato Pierogies, Duck Confit 8

Toasted Farro, Roasted Bulb Onions, Thyme 7

About the BHHB:

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 - 5:30PM to 10PM.

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.