October 19, 2014
This autumn, the Bistro is celebrating the tastes and flavors of classic, cool New England with our new seasonal menu. Executive Chef Lucas Sousa is featuring everything from a heartwarming butternut squash soup with hazelnuts and brown butter to a veal and pork ragu made with house rolled tagliatelle, parmesan, broccoli rabe, as starters. For entrees, how about dry aged duck breast with roasted brussel sprouts, salisify, persimmon butter & bacon ravigote (pictured), pumpkin gnocchi with smoked bacon, pecan butter, ricotta salata & black truffle, or pan seared branzino with braised artichokes, hen of the wood mushrooms, cipollini onion, mint & buerre blanc? Emphasizing the wide array of fresh ingredients coming straight from our local farms and fishermen, these delicious dishes do for the palate what they do for the imagination. Enjoy the fantastic flavors of fall at Beacon Hill Bistro!