Wednesday, April 13, 2011

Easter in Boston: Brunch Options: Beacon Hill Hotel and Bistro, The Beehive, Tryst

The next couple of weeks are busy ones with several holidays upon us- starting with Patriots Day (Marathon Monday), and then heading right into Passover, and then Easter.  Easter, falling on Sunday April 24, has stirred up the creativity of several area chefs and are making some tasty menus for your celebrations. 

First off- Beacon Hill Hotel and Bistro will be offering the following menu between 10:30 am and 4:00 pm:

Sweet Pea Soup
Lemon Crème Fraîche, Crispy Serrano Ham, and Mint Oil
Roasted Asparagus Salad
Soft Farm Egg, Spring Dug Parsnip Purée,
Onion Confit and Bacon Lardons
Duo of Long Island Duck Charcuteries
with Traditional Accompaniments

Arugula Salad
Shaved Fennel, Ricotta Salata, Candied Hazelnuts and
Meyer Lemon Vinaigrette
Fresh Fruit Bowl
Greek Yogurt, Native Honey and House Granola
Poached Eggs over House-cured Salmon and Toasted Brioche
with Chive Hollandaise, Roasted Potatoes, and Baby Greens
Omelet Fines Herbes
Chèvre and Roasted Mushrooms, Baby Greens and Roasted Potatoes
Brioche French Toast
Native Strawberries, Mint and Chantilly Crème Fraîche
Col. Newsome’s Kentucky Ham
Braised Red Cabbage, Pickled Ramps and Maple Mustard Glaze
Organic Scottish Salmon
New Potatoes, Leek, & Bacon Hash, and Vidalia Onion Soubise
Lentil and Farro Burger
Radish and Fennel Salad, Feta, Roasted Red Pepper and Spiced Greek Yogurt Sauce
Crispy Braised and Roasted Jameson Farm Lamb Shoulder
with Spring Dug Parsnip Purée, Roasted Asparagus and Mint Pesto
* * *
Ricotta Cake
Strawberry Jam and Crème Chantilly
Carrot Cake
Mascarpone Cream and Rum Anglaise
Lemon Curd Tart
Almond Shortbread and Raspberry Coulis
Chocolate Pot de Crème with Candied Orange and Cocoa Nibs

$39 per person with a gratuity of 20% will be added
Reservations are recommended please call 617-723-7575.

The Beehive, located in Boston's South End will be offering a special menu as well, from 10:00 am to 10:00 pm, as well as having their signature live music througout the day. The festivities don't end there though- the Beehive will also be hosting an Easter Egg Hunt, and will be visited by the Easter Bunny as well!  

For reservations and further information please call 617-423-0069 or visit

Finally, Tryst in Arlington, is offering their Easter menu from 10:00 am to 3:00 pm, and then closing down for the remainder of the day.  Their brunch menu will be prix fixe for $20.00 per person and the menu is as follows.

*Tuna Tartare
wonton chips, ginger juice & scallion
($3 supplement)

Nutella & Banana Crepes
Breakfast Pizza
eggs, house-made sausage, herbed goat cheese & caramelized onions
Greek Style Chopped Salad
hearts or romaine, roasted peppers, pepperoncini & feta
Roasted Beets Salad
Vermont goat cheese, toasted pistachios & orange poppy seed vinaigrette
Shrimp Tacos
avocado, red onion & Aji crema

*Huevos Rancheros
2 fried eggs, beans, Monterey jack cheese, cornbread & spicy tomato sauce
add steak ($5) / add chorizo ($4)

*Eggs Benedict
house-made breakfast sausage, griddled English muffin, 2 poached eggs, crispy potatoes & hollandaise

Western Omelet
country ham, peppers, onions, cheddar cheese & crispy potatoes

Wild Mushroom Omelet
spinach, Monterey jack cheese, caramelized onions, truffle oil & crispy potatoes

Annie's French Toast
Portuguese sweet bread, orange & mascarpone

*Steak & Eggs
grilled sirloin steak, two eggs, crispy potatoes & hollandaise
($5 supplement)

*Angus Sirloin Burger
cheddar cheese & hand-cut fries
add truffle fries ($3) / add bacon ($2)

Hash & Eggs
flavor of the week
Lemon & Ricotta Pancakes

Turkey & Bacon Panini
Gruyere, slivered apple & hand-cut fries
*Tax and Gratuity not included.

Reservations are required and can be made by calling 781-641-2227.

Happy Spring Holidays all!! 

1 comment:

In and Around Town said...

Love the Bistro - always such a nice meal there!

Restaurant Reviews: A dead art?

Last December I declared 2023 the year I would return to food writing.  It was a bold statement (even now as I look at my last published dat...