Mother's Day Brunch

In celebration of Mother’s Day, the Beacon Hill Hotel & Bistro will be offering a special Mother’s Day Brunch featuring the culinary styling of Executive Chef Jason Bond. Served Sunday, May 9, 2010 from 10:00AM – 3:00PM, the menu will feature choices from the following menu:

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WILD GREEN ONION VICHYSSOISE
Bowfin Caviar Chantilly Cream

ROCK SHRIMP AND HEIRLOOM GRITS
House-Made Country Ham and Asparagus

DUCK LIVER AND ARMAGNAC MOUSSE
Armagnac Prunes and Walnut Confiture, Country Toast

FRESH FRUIT BOWL AND HOUSE-MADE YOGURT
Mint and Bee Pollen

BOSTON BIBB LETTUCE
Pear, Goat Cheese, Endives and Hazelnuts

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POACHED EGGS OVER JASMINE GRAVLAX AND BRIOCHE
Chive Hollandaise, Butterball Potatoes, and Baby Greens

OMELET FINE HERBS
Vermont Chèvre, Butterball Potatoes, and Baby Greens

BRIOCHE CINNAMON FRENCH TOAST
Warm Cider Braised Apples, Spiced Crème Fraîche, Vermont Maple Syrup

ROASTED NATURAL TURKEY BREAST
Mashed Yukon Gold Potatoes and Green Beans

ORGANIC SCOTTISH SALMON
Braised Leeks, Wax Beans, Dill Mustard Sauce

LENTIL AND FARRO BURGER
Pea Green and Radish Salad, Spiced Yogurt, Feta and Red Pepper

SLOW ROASTED LAMB SADDLE STUFFED WITH SALSIFY
San Marzano Tomatoes, Sweet Pea and Mint Sauce

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SHORTCAKE WITH RHUBARB CONFIT,
Strawberry Sorbet and Crème Fraîche

DESSERT CART SELECTIONS OF TARTS AND CHEESE

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$38 PER PERSON
A GRATUITY OF 20% WILL BE AUTOMATICALLY ADDED TO YOUR BILL

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Reservations for The Beacon Hill Bistro’s Mother’s Day Brunch are highly recommended and can be made by calling 617-723-7575.