Beacon Hill Hotel and Bistro
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Pate du Chef: Pork Trotter Stuffed with Sweet Sicily and Apple; Headcheese Pate; Pork Liver Mousse; Grilled and Chilled Pork Heart; Pork Jelly with Parsley; Quanciale; Pork Terrine with Hazelnuts and Carrots
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Pate du Chef: Pork Trotter Stuffed with Sweet Sicily and Apple; Headcheese Pate; Pork Liver Mousse; Grilled and Chilled Pork Heart; Pork Jelly with Parsley; Quanciale; Pork Terrine with Hazelnuts and Carrots
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Pate du Chef: Pork Trotter Stuffed with Sweet Sicily and Apple; Headcheese Pate; Pork Liver Mousse; Grilled and Chilled Pork Heart; Pork Jelly with Parsley; Quanciale; Pork Terrine with Hazelnuts and Carrots
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Salade Jardinier with Grilled and Raw Summer Vegetables, Confit Duck Gizzard, and Vinaigrette Method d'Orleans
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Salade Jardinier with Grilled and Raw Summer Vegetables, Confit Duck Gizzard, and Vinaigrette Method d'Orleans
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Elephant Trunk Area Scallops with Pak Choi, Spring Onion, Peas, and Lemon Thyme
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Sanguinaccio Tradizionale with Elderflower Beignet, Spruce Shoot and Autumn Olive Cordial, Angelica, and Lovage Confit
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Beacon Hill Hotel and Bistro
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Beacon Hill Hotel and Bistro
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Chef Jason Bond of Beacon Hill Hotel and Bistro - Boston, MA
Photo: Antoinette Bruno | September 2009
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