For those of you who are unwilling or unable to spend Christmas at home, there are options beyond Chinese food at some of Boston’s best restaurants. Take a peek below to see what these chefs have put together for the holiday.
Julien at Le Meridien (soon to be a Langham Hotel) celebrates Christmas by offering prix fixe menus on both Christmas Eve and Christmas Day. The five-course menu will be offered from 5:00-8:30pm on Christmas Eve for $75 per person, $29 for children 12 and under and free for children four and under. On Christmas Day, chef Daniel Kenney will be offering another five-course menu with offerings like thrice cooked Scottish haddock, whole Maine lobster with a ginger-sauternes reduction and duo of prime angus beef. Dinner will be served between the hours of 12:30 and 8:30pm and will cost $75 per person, $29 for children 12 and under and free for children four and under. For something a bit more casual, opt for Christmas Day brunch at Café Fleuri. Ten brunch stations will be will be cooking up dishes like Madeira braised chicken, pan-seared Atlantic salmon with dauphinoise with winter truffle. The Victorian Carolers will be performing and Santa, fresh from his sleigh ride is scheduled to make an appearance. Christmas Day brunch at Café Fleuri costs $59 per person, $29 for children 12 and under and free for children four and under. Call 617.451.1900 for reservations and more information.
Chef Peter Davis will be putting out quite a spread at Henrietta’s Table on Christmas Day. Join him between the hours of 12:00-8:00pm on Thursday, December 25th for a $50 per person buffet featuring smoked duck with grilled mushrooms, roasted peppers and arugula; maple thyme glazed salmon; balsamic lamb racks, carved ham and sirloin and traditional holiday pastries. Call Henrietta’s Table at 617.661.5005 for reservations and more information.
Chef Benjamin Knack will be hard at work on Christmas Day at the Beacon Hill Hotel & Bistro where he’ll be serving a three-course Christmas dinner from 1:00-9:00pm. For $39.50 per person guests can choose among appetizers like petite bouillabaisse of clams and mussels; baby spinach salad with fresh figs, baby beets, goat cheese and walnuts; or roasted pear tartlette with arugula, parmesan and hazelnut vinaigrette. Entrée options include rack of lamb with truffle potato puree, brussel sprouts and chestnuts; seared duck breast with duck cassoulet and root vegetables; and salmon with horseradish potatoes, warm cucumber sauce and dill pistou. Dessert will be traditional Bouche de Noel. Call the Beacon Hill Hotel & Bistro for reservations at 617.723.7575 for reservations.
