THE CHARLES HOTEL’S “TRIMMINGS & THANKS” PACKAGE
Looking to get the family out of the house this year for Thanksgiving? The Charles Hotel offers the Trimmings & Thanks package, allowing you to get some peace and quiet, while providing your guests a luxurious room. Guests will also receive a pie made fresh from Henrietta’s Table to bring to your Thanksgiving dinner—one less thing you need to worry about! Additionally, the hotel will give 10% of each booked package price to Partners in Health to assist the Haitian Hurricane victims. The Trimmings & Thanks package includes:
· Overnight accommodations in a deluxe guestroom, featuring custom signature quilts with 316-count striped damask linens and sumptuous down duvets, DVD players and Bose Wave® radios.
· Personal signed copy of Chef Peter Davis’ cookbook, Fresh & Honest.
· Choice of Apple, Pumpkin or Pecan pie made fresh from Henrietta’s Table delivered to the guestroom and packaged to-go.
· Breakfast for two at Henrietta’s Table, including tax and gratuity (excluding Saturday and Sunday brunch).
The Trimmings & Thanks Package starts at $279 per room, per night, based on double occupancy, not including taxes and gratuity. The package, valid seven nights a week, based on availability, starts on November 23 through November 30.
The Charles Hotel
One Bennett Street
Give Thanks at Grafton Street Pub & Grill!
Executive Chef Matthew Richey hosts this year so you don’t have to
WHAT: So multitasking and slaving long hours over the perfect Thanksgiving repast is not your strong suit. Well this year, you can be thankful that such a thing is Matthew Richey’s forte – the Grafton Street Executive Chef has put together a spirited a la carte menu full of traditional holiday offerings, including:
LOCAL BLUE HUBBARD SQUASH SOUP
goat cheese and spiced pepitas 5.95
MIXED YOUNG LETTUCES
vermont cheddar cheese, red wine vinaigrette 6.95
WHOLE ROAST TURKEY
apple and golden raisin stuffing, natural jus, cranberry jam 17.95
SLOW ROASTED MEYER RANCH PRIME RIB
truffled potato puree, green beans, sauce béarnaise 26.95
MAPLE GLAZED VIRGINIA HAM
sweet potato gratin, spicy collard greens, caramelized apple relish 16.95
POACHED ATLANTIC SALMON
yukon potato-leek hash, baby spinach, butternut squash coulis 18.95
dried cranberries, sage, pecorino romano15.95
green beans with almonds
sweet potato gratin
spicy collard greens
Reservations recommended. Please call 617-497-0400.
Valet, garage and limited on-street parking available.
Grafton Street Pub & Grill
1230 Massachusetts Avenue
Thanksgiving Day at the red house.
pan-seared bay scallops served “scampi style” over garlic crostini
or baked squash medley with honey-balsamic dressing
Soup or Salad
oyster stew with smoked bacon & celery root
or field green salad with toasted walnuts, marinated onions & herb vinaigrette
or wild mushroom & tomato soup with sweet Italian sausage & vegetables
traditional roast Tom turkey with chestnut-cornbread stuffing & native cranberry orange relish
or wild mushroom lasagna
homemade pasta layered with local wild mushrooms, seasoned ricotta & béchamel
or grilled venison loin chop with Nova Scotia lingonberry & port wine sauce
(choice of three with entrée)
home-style mashed potatoes, cauliflower in béchamel
candied sweet potatoes, green beans & almonds, creamed pearl onions,
pickled beets, brown sugar glazed carrots
home baked apple pie, pecan pie, & pumpkin pie
prix fixe menu $45 per person, beverage, tax & gratuity not included
the red house
98 Winthrop Street
THANKSGIVING AT RIALTO
November 27, 2007- $70 per person
Roasted pumpkin soup with ginger cream and smoky pepitas
Autumn greens in crisp parmesan wafer with red wine poached pears and hazelnuts,
Warm crab tart with speck and celery
Rabbit agnolotti with mushrooms, Marsala and chestnuts
Red wine risotto with radicchio, figs and almond pesto
Seared sea scallops with lobster, sunchokes and pickled peppers
Traditional Thanksgiving Dinner – Roast turkey with herb-bread stuffing, maple blazed carrots with pecans, Brussel sprouts with house bacon, roasted baby onions and cranberry relish
Spiced Moulard duck breast with roast Macomber turnip, apples and goose confit
Roast tenderloin with beets, quince, and pomegranate
Pistachio ice cream with caramel and figs
Pumpkin custard with ginger snap cookies
Apple and quince crostada