In celebration of Easter Sunday on April 8, the Beacon Hill Hotel & Bistro will be offering a special, prix fixe Easter Brunch perfect for locals and travelers alike.
From 10:30 a.m. to 4 p.m., diners can indulge in festive springtime fare such as arugula salad topped with candied hazelnuts and lemon vinaigrette, Old Spot Ham with a maple mustard glaze, Vermont Lamb Shoulder with mint pesto, and a selection of house-made desserts that would make even the Easter Bunny come out from hiding eggs!
The prix fixe menu is available for $39 per person (+tax and gratuity). Reservations are highly recommended by calling 617-723-7575.
Easter Brunch
SUNDAY, APRIL 8TH, 2012
* * *
Sweet Pea Soup with Lemon Crème Fraîche, Crispy Serrano Ham and Mint Oil
Roasted Asparagus Salad with Farm Egg, Spring Dug Parsnip Purée, Onion Confit and Bacon
Rohan Duck Rillettes with Traditional Accompaniments
Arugula Salad with Shaved Fennel, Ricotta Salata, Candied Hazelnuts and Meyer Lemon Vinaigrette
Fresh Fruit Bowl with House Made Yogurt, Native Honey and Granola
* * *
Poached Eggs over Salmon and Toasted Brioche with Chive Hollandaise, Roasted Potatoes, and Baby Greens
Omelet Fines Herbes with Chèvre, Roasted Mushrooms, Baby Greens and Potatoes
Brioche French Toast with Native Strawberries, Mint and Chantilly Crème Fraîche
Old Spot Ham with Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
Faroe Island Salmon with New Potato, Leek, Bacon Hash and Vidalia Onion Soubise
Lentil and Farro Presse with Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Yogurt
Vermont Lamb Shoulder with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
Selection from our Dessert Cart
* * *
$39 PER PERSON
A GRATUITY OF 20% WILL BE AUTOMATICALLY ADDED TO THE BILL
Reservations for The Beacon Hill Bistro’s Easter Brunch are highly recommended and can be made by calling 617-723-7575.
