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Beacon Hill Bistro

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at the Beacon Hill Hotel
  • $$$$$
  • French, Bistro, American (Traditional)
  • 25 Charles St, Boston MA02114 42.356912 -71.070151
  • (At Branch St)
  • google maps Subway Directions
  • Phone: (617) 723-1133

Breakfast

Beginnings

Fresh Seasonal Fruit    6.50
Muesli with yogurt and seasonal fruit   6.50
Cold Cereals    2.75

Egg Dishes

Two Eggs    5.95
with ham, bacon or sausage   7.75
with crispy chicken hash   9.25
Country Frittata with onions, peppers, potatoes and cheddar cheese   8.95
Smoked Salmon Omelet with cream cheese and chives   9.50
Spinach And Cheddar Cheese Omelet    8.50
Roasted Mushroom And Swiss Cheese Omelet    8.95
All Egg Dishes Served With Potatoes And Toast

Pancakes, Waffles & French Toast

Vanilla Pancakes with maple syrup   7.95
Belgian Waffles with seasonal berries   9.50
French Toast with strawberries and spiced crème fraîche   8.75

Sides

Grilled Honey Baked Ham Steak    4.95
Breakfast Sausage    2.95
Bacon    2.95
Chicken Hash    5.25
Bagel with cream cheese   3.00
BHHB Toast    2.00
House-Made Yogurt    2.50
House-Made Granola    2.50

 

Lunch

Soups & Salads

Chilled Sweet Pea Soup with lemon crème fraîche, crispy serrano ham and mint oil   9.00
Soupe À L’Oignon with aged gruyère and croutons   8.00
Roasted Beet Salad with thyme, farmer’s cheese, and almond vinaigrette   9.00
Smoked Bluefish Paté with german potato salad and greens   13.00
Baby Lettuce with shaved radish, cucumber and shallot vinaigrette   9.00
Frisée Salad Aux Lardons soft poached egg and anchovy vinaigrette   9.00
Grilled Chicken Salad with chèvre, hazelnuts and buttermilk vinaigrette   10.00
Steak Salad* with romaine, walnuts, blue cheese, roasted red onion, cabernet vinaigrette   18.00

Sandwiches

Grilled Sirloin Burger* with kosher dill pickles and french fries   13.00
Grilled Eggplant Sandwich with roasted peppers, gruyère, arugula and polenta fries   12.00
Chicken Club with bacon, lettuce, tomato, onion and herb mayonnaise   12.00
Baked Croque Madame* smoked ham, béchamel, soft farm egg with baby greens and pommes frites   13.00
Maine Lobster Roll with crème fraîche, celery, fresh bread and frites   19.00

Main Courses

Faroe Island Salmon* with english peas, asparagus ragout and mustard sauce   15.00
Lentil And Farro Pavé baby spinach, spiced yogurt & red pepper salad   12.00
Moules Frites with leeks, white wine and herbs   16.00
Fresh Chèvre Omelet with fines herbes and local greens   12.00
Sweet Onion Tart with boquerones, gruyère, green salad and cabernet vinaigrette   13.00
Steak Frites* prime bavette steak, watercress and madeira butter sauce   15.00

Extras

Spiced Hummus    6.00
Selection Of Imported Olives    5.00
Whipped Vermont Goat Cheese    6.00

 

Dinner

In Addition To The Menu Above, We Typically Offer Oysters And Other Specials On A Changing Daily Basis.

Appetizers

White Gazpacho, Green Tomato, Gooseberries And Foie Mousse    9.00
Steamed Maine Mussels with fennel broth, heirloom tomato and nasturtium   12.00
Roasted Beet Salad with thyme, farmer’s cheese, and shallot vinaigrette   9.00
Arugula Salad with shaved fennel, ricotta salata, candied hazelnuts and meyer lemon vinaigrette   9.00
Fluke Crudo* with avocado, grapefruit and radish   13.00
Baby Lettuce Salad with shaved radish, cucumber and shallot vinaigrette   8.00
Pâté Du Chef house-made charcuterie with classic accompaniments   14.00
Crisp Veal Sweetbreads with farm carrots and wildflower honey   14.00
Fresh Tagliatelle with chorizo sofrito and woodbury wellfleet clams   13.00

Main Courses

Line Caught Cod En Croute* with, sweet corn, gem lettuce and leeks   26.00
Seared Scallops* with uni, farro, candied lemon and red onion   28.00
Carnaroli Risotto with golden beets, beans, english peas and radish   24.00
Gnocchi Parisienne with summer squash, shiitake mushrooms, beet greens and ricotta salata   24.00
Free Range Chicken Breast with kale, baby turnips and peaches   25.00
Long Island Duck Breast* with chanterelles, stewed plums and fennel   28.00
Colorado Lamb Saddle* with new potatoes, eggplant and candy stripe beets   28.00
Steak Frites* painted hills farm sirloin with herb and butter sauce   29.00

 

Brunch

Beginnings

Fresh Seasonal Fruit    7.00
House Made Muesli with yogurt and seasonal fruit   7.00
Organic Lettuces pickled market vegetables, and chive vinaigrette   8.00
French Onion Soup    8.00
Roasted Squash Soup with brioche croutons, crème fraiche, and pumpkin seeds   8.00

Egg Dishes

Served With Potatoes And Toast

Poached Eggs* with smoked ham, toasted brioche, and herb hollandaise   10.00
Roasted Pepper Frittata with onions, potatoes, and cheddar cheese   9.00
Scrambled Eggs with crème fraîche, smoked salmon   9.00
Roasted Mushroom Omelet with cheddar cheese   10.00

Pancakes And French Toast

Vanilla Pancakes with caramelized bananas   9.00
French Toast with cider braised apples and spiced crème fraîche   10.00

Meats And Seafood

Grilled Ground Sirloin Burger* with kosher dill pickles, and house-made potato chips   13.00
Salmon Marinière* with celeriac purée, mirepoix, lentils du puy, and red wine syrup   15.00
Penne with tomato basil sauce and parmesan cheese   10.00
Roasted Turkey Breast with green beans, potatoes, and curry jus   13.00
Smoked Salmon with dill potato salad, grilled onions, and greens   13.00
Open-Faced Grilled Chicken with mint and almond pesto, and local mozzarella   12.00

Sides

Grilled Honey Baked Ham Steak    5.00
Breakfast Sausage    3.00
Bacon    3.00
Yogurt    3.00

 

Dessert

From The Kitchen

Apple Bread Pudding cinnamon swirl brioche, maple black walnut ice cream & vanilla salted caramel   8.50
suggested wine: 2003 dievole vin santo, val d’arbia (tuscany)   
Butterscotch Crème Brulee chocolate crisps & cocoa nibs   8.50
suggested wine: n/v churchill’s white porto (douro)   
Pumpkin Cheesecake maple praline, apple cider & candied pepitas   8.50
suggested wine: 2008 domaine de fenouillet, muscat de beaumes de venise (rhône valley, france)   
Warm Chocolate Cake toasted marshmallow, graham cracker, and coconut ice cream   8.50
suggested wine: 2007 les clos de pauliles banyuls (banyuls, france)   

From Our Dessert Cart

Our Classic Chocolate Mousse Tart with caramel   
Lemon Tart    
Additional Daily Selections    

Ice Creams & Sorbets $6.50

Choice Of 3

House-Made Ice Creams vanilla bean, chocolate smoked salt, dulce de leche, peach   
House-Made Sorbets lemon, roasted pineapple, passion fruit, cantaloupe   

Selections From Our Cheese Tray $13

3Oz. Suggested Wine: NV Churchill’s White Porto (Duoro).

Three Mountain Cheese west river creamery, londonderry, vermont, cow’s milk cheese   
Fuzzy Wheel twig farm, west cornwall, vermont, goat and cow’s milk   
Pecorino Caggiano azienda caggiano-summo, basilicata, italy, sheep’s milk   

Coffee Drinks $10

Irish jameson, brown sugar and whipped cream   
Spanish rum, tia maria and whipped cream   
Italian amaretto and whipped cream   

Teas

Black english breakfast, lapsang souchong, blue flower earl grey, darjeeling   
Green sencha, moroccan wild mint, jasmine green tea   
Herbal chamomile, ginger lemon, herbal chai spice, wu wei   
Decaf Black decaffeinated earl grey   

 

Wines By The Glass

Whites

Domäne Wachau, Grüner Veltliner (Wachau, Austria) grüner veltliner is the most widely planted grape in austria. this wine is dry, medium-bodied and lively with aromas and flavors of green apple, lemon and grüner’s signature: white pepper   
Domaine De Pellehaut Chardonnay (Gascogne, France) a lightly oaked chardonnay from the south of france, it offers plenty of pear notes on the nose with a touch of tropical fruit and vanilla. fruity palate with a touch of toast   
Skouras Moscofilero (Peleponnese, Greece) aromas of white flowers, light and fresh and honeysuckle are revealed, rounded out with notes of rose petal and passion fruit. very bright and refreshing with a long finish of orange rind and a hint of white pepper   

Reds

Domaine "La Garrigue" Côtes Du Rhône, Cuvée Romaine (Rhône Valley, France) a delicious blend of old vine grenache, mourvèdre and syrah with aromas and flavors of blackberries, licorice and of course "garrigue", which is the collection of wild herbs that grow all over the south of france   
Château Haut-Vigneau, Péssac-Léognan (Bordeaux, France) a classic bordeaux showing ripe fruit blackberry, currants and spices. it has soft tannins and the finish is long and fruity with subtle woody notes   
Rock & Vine, "Three Ranges", Cabernet Sauvignon (North Coast, California) a round and ripe new world style bordeaux blend showing mocha, spice and chocolate flavors   

 

Beacon Hill Bistro
25 Charles St
At Branch St
(617) 723-1133
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