25 Charles Street
Boston, MA 02114
Phone (617) 723-7575
stay@beaconhillhotel.com
Celebrate Seafood Dinner
Sustainable Seafood Dinner 2013

Most people never stop to ask their local fishmonger or restaurant chef where their seafood comes from. Nonetheless, this question is very important and the answer has an enormous impact on the future of the fish and other wildlife in the oceans, lakes and seas which cover over 75 percent of the globe. On Tuesday, September 24th, 2013 we will co-host a “Celebrate Seafood Dinner” with the New England Aquarium to raise awareness of the challenges facing the oceans and the benefits of sustainable seafood. For just $65 per person, $55 for New England Aquarium members, guests will be treated to a one-of a-kind, multi-course dinner with communal seating that will satiate the palate while satisfying the soul.  For an additional $30, guests can enjoy an optional wine pairing with each course.

Executive Chef Josh Lewin is committed to incorporating local products and sustainable practices into 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. Joining the Bistro and Aquarium will be special guests, Pat and Barbara Woodbury of Woodbury Shellfish in Wellfleet, MA as well as Adam Fuller and Larry Trowbridge from Snappy Lobster Company in Scituate, MA to speak about their companies and the changing landscape that is affecting local resources. As they speak, guests will be able to taste their product firsthand by indulging into Chef Lewin’s creative take on Woodbury’s farmed shellfish and Snappy’s dayboat seafood.

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.

MENU

Swordfish Conserva, Mouse Melon, Tomato Vinaigrette

Wellfleet Oyster, gelled in its liquor. Horseradish and Whey Granita

“Rachel Rose” Scallop Mousse. Cherry Cilantro Jam, Mangalitsa Lardo, Sabzi

Harpooned Swordfish and Lobster, Heirloom Tomato, Tomato Consomme, New Potato

Olive Oil Cake, Mexican Chocolate, Beets

The New Bar Menu (with a surprise)
Stuffed Grape Leaves

Brief meeting? On the fly? Dining solo? Just in need of a quick bite? These are common scenarios for busy Bostonians and traveling tourists alike. That’s why we have created a new bar menu offered daily from 3:00PM to 11:00PM. The carefully crafted menu of small bites includes items such as Gougeres with Feta and Mint ($7), Herb and Pernod Steamed Mussels with Sourdough ($9), and Jordanian Hummus with Olive Oil and Roasted Peppers ($9). Perfectly priced and proportioned to be shared tapas style or alone, the new bar menu offers all the same quality, just a little less commitment. (And don’t look now, but there is a Bistro burger in the bar this summer…)

Summer Getaway
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When you have something like this in your backyard, there’s no need to get away in order to escape. Located on Charles Street in the heart of Beacon Hill, Beacon Hill Hotel & Bistro is the perfect place to get away from city life without leaving all of its comforts. Whether you enjoy a leisurely day on the BHHB’s quaint patio, take a stroll along the Esplanade, peruse the local boutiques, or head down to the waterfront for a refreshing breeze, the BHHB is just minutes from it all. Book an overnight stay from now until August 31st in one of our Queen rooms (with a complimentary breakfast in our award-winning bistro) for only $285.00 a night. It’s our summer special for your special summer!!

Please note that tax, gratuities and alcohol are not included. Blackout dates may apply.

Click here to learn more about the hotel.

Summer Menu Celebrates New England
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This summer, we are celebrating all the tastes and flavors New England has to offer with a brand new seasonal menu. Executive Chef Josh Lewin has revamped the menu to feature everything from a Lobster Roll with Spiced Crème Fraiche, Heirloom Corn Polenta, Local Egg and Summer Pickle, to Brooks Cloud Farm Lamb, Fresh Cranberry Beans, Pickled Fidlleheads and East Coast Halibut in Kombu Broth, Leeks, Potato, Puffed Rye. With an emphasis on the wide array of ingredients coming straight from local farms and fishermen, these delicious dishes will more than satisfy and won’t be available forever. So enjoy these fantastic flavors while you can! Pictured: House Made Merguez Sausage, Potato Turnip Salad, Spicy Bread Crumb

Click here to view the lunch and dinner menu

July 4th, Bistro Style
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In celebration of the Fourth of July, we are exercising our independence and going all-American this Thursday, July 4th, 2013. From 5:30PM to 11:00PM we are celebrating all things “4″ by offering a 4-course seasonally inspired meal for $44 per person (tax and gratuity not included). Located just steps from the Esplanade, start your celebrations early with Chef Lewin’s menu featuring Grilled Asparagus with Gremolata & Sauce Gribiche; Fresh Pasta, Woodbury’s Clams, Peas & House Made Ham and; Spiced Lamb Sausage with Potato Turnip Salad and Sourdough Crumb. End on a sweet note before the famed Boston Pops perform and the iconic firework display with our Mixed Berry Shortcake. 4 courses for $44 on the 4th? Why not grab a few friends and make it a party of 4? Space is limited and reservations are recommended. Regular menu also available.

For reservations please call us at 617-723-7575

The “5-4″
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In honor of the Supreme Court striking down the Defense of Marriage Act (DOMA), we’ve created a special cocktail named the “5-4,” available through the month of July. The cocktail is made with a 5-4 ingredient ratio: 5 parts Absolut Mandarin, 1 part Sprite, cranberry juice, sparkling wine and fresh orange juice, with equal love for each and every ingredient…

The 5-4:
5 parts Absolut Mandarin
1 part Sprite
1 part cranberry juice
1 part sparkling wine
1 part fresh orange juice

Directions: Put all ingredients in a shaker filled with ice. Shake until cocktail is cold and serve straight up in a chilled martini glass. Garnish with an orange and enjoy!

Midsommarmiddag is here!
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One of the most ancient and revered holidays of the year, the summer solstice carries with it traditions and customs predating our own. In Scandinavia, “Midsummer’s Eve” is considered by many to be the greatest festival of the entire year. The Swedish celebration of the summer solstice is positively delightful, with special food, libations, activities and games.

Join us at the Beacon Hill Hotel & Bistro as we commemorate the summer solstice through food & drink with our traditional ‘Midsommarmiddag” or “Midsummer Dinner” beginning Monday, June 17th, 2013 and continuing until Sunday, June 23rd, 2013. Available 5:30PM – 11:00PM for $47.00 per person, the traditional dinner will be a prix fixe menu and served in conjunction with our regular menu and dinner service. Traditional and potent acquavits will also be available. But take care, lest they turn you into a Viking! View the menu here!

Don’t miss your chance to celebrate the official arrival of summer with us at Beacon Hill Hotel & Bistro!

Sparkle VI!
sparkle

Join us on Sunday, June 9th, 2013 from 3:30PM to 5:00PM as we host “Sparkle VI,” an afternoon of Fashion, Food & Fun! Guests from in and around Boston will enjoy light fare and cocktails while viewing the latest trends during a charity fashion show benefiting Rosie’s Place, a sanctuary for poor and homeless women.
Sparkle sells out every year. Purchase your tickets early ($25.00) by calling (617) 723-7575.

The Berry Fizz
berry-fizz-boston

What is more refreshing than sweet and juicy strawberries during the warm months of spring? While we may be right in the middle of a city, you can still experience the rural, rustic flavors of the season with our new cocktail, the Berry Fizz. This refreshing blend of fresh strawberries, thyme and sparkling wine will have you relaxed and ready for the summer in no time.

The Berry Fizz

2.5 oz of house made strawberry gin
.5 oz of thyme simple syrup
Splash of sparkling wine

Featured Dish: Soft Shell Crab
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Soft shell crab season is traditionally marked with the first full moon in May, when the blue crab begins to shed its outer shell to accommodate for its summer growth.  During this molting stage, the blue crab is monitored closely before the shell starts to harden again to make sure consumers receive the highest quality crabs. At Beacon Hill Hotel & Bistro, Lewin approaches all his culinary ventures by incorporating fresh and local ingredients and will be serving Corn Meal Fried Soft Shell Crab with Arabic Salad and Za’atar Gremolata Yogurt ($14) beginning Monday, May 6th, 2013.