Served with maple syrup and crispy bacon.

Beacon Hill Waffles

Chicken Fingers

Crispy cod, french fries, coleslaw and tartar sauce.

Beer Batter Fish & Chips

Roasted apples, baby spinach, caramelized onions, cranberry sauce and hot honey glaze on focaccia bread with fries.

Grilled Chicken & Brie Sandwich

Jalapeños, cherry peppers, marinara & tartar sauce.

Crispy Fried Calamari

Maine lobster, asparagus, tomatoes, and cheddar with brunch potatoes and field greens.

*Maine Lobster Omelet

Mashed potatoes, garden vegetables, grilled asparagus and peppercorn apple brandy cream sauce.

*Beef Tenderloin Au Poivre

Roasted butternut squash puree, braised purple cabbage, haricot verts, garden vegetables, maple mustard glaze.

Grilled Pork Chop

Butter poached lobster on grilled sourdough, guacamole, poached eggs, bacon and brunch potatoes.

*Lobster Toast

Rainbow potatoes, Brussel sprouts, bacon, cremini mushrooms, baby kale, delicata squash, Meyer lemon butter sauce and capers.

Meyer Lemon Chicken Breast

Honey roasted heirloom squash, burrata cheese, baby kale, roasted pepitas, balsamic reduction and grilled French bread.

Heirloom Squash & Burrata Salad

With three eggs any style and brunch potatoes.

*Grilled Sirloin Steak & Eggs

Chipotle aioli, zesty marinara sauce and parmesan cheese.

Truffle Polenta Fries

Served with French vanilla ice cream, whipped cream, caramelized apples and pecan caramel sauce.

Pumpkin Bread Pudding

Shrimp, scallops, PEI mussels, salmon, swordfish, garden vegetables and bliss potatoes in a saffron-tomato broth.

Nantucket Seafood Stew

Lettuce, tomatoes, onions, avocado, chipotle aioli and a pickle on a toasted brioche bun with field greens.

Homemade Veggie Burger

Tahitian vanilla, passion fruit & Belgian chocolate.

Crème Brûlée Collection

Chicken & gorgonzola sausage, fresh fettuccine pasta, butternut squash, cremini mushroom, fresh sage, baby spinach, pumpkin cream sauce and parmesan cheese.

Chicken Sausage Fettuccine

Organic black lentils, cremini mushroom, sweet potatoes, spinach, haricot verts and apple cider butter sauce.

Pan Seared Atlantic Cod Filet

Roasted rainbow potatoes, garden vegetables, straw onions, chipotle butter, and red wine reduction.

*Filet Mignon

Beacon Hill's favorite ravioli with roasted butternut squash, dried cranberries, tomato vodka sauce and parmesan cheese.

Pumpkin Ravioli

Ground beef chuck, lettuce, tomatoes, onions and pickles on a toasted brioche bun with french fries.

*75 All-Natural Burger

Red pepper hummus, tabouli, caponata, kalamata olives, feta cheese, artichoke hearts and lavash points.

Mediterranean Platter

Three eggs any style served with bacon strips, brunch potatoes and English muffin.

*Weekend Breakfast

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Prepare the Waffle Batter

Preheat your waffle iron according to the manufacturer's instructions.

Preheat the Waffle Iron

Pour the appropriate amount of batter (usually about 1/2 to 3/4 cup, depending on your waffle iron) onto the preheated waffle iron. Close the lid and cook until the waffles are golden brown and crisp, about 5 minutes. Repeat with the remaining batter.

Cook the Waffles

While the waffles are cooking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels to remove excess grease.

Prepare the Bacon

Serve the waffles warm, topped with crispy bacon and drizzled with maple syrup.

Serve

all-purpose flour

baking powder

salt

sugar

milk

eggs

unsalted butter, melted

vanilla extract

Cut the chicken breasts into strips of about 1 inch wide. Season with salt, pepper, paprika, and garlic powder.

Prepare the Chicken

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Set Up Breading Station

Dip each chicken strip into the flour, shaking off the excess, then into the egg, and finally coat with breadcrumbs. Place on a plate.

Bread the Chicken

In a large skillet, heat the oil over medium heat. Fry the chicken strips in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Fry the Chicken

While the chicken is frying, prepare the frozen French fries according to package instructions, typically baking or frying until crispy.

Cook the French Fries

Serve the chicken fingers hot with the French fries on the side.

Boneless, skinless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Paprika

Garlic powder

Oil (for frying)

Frozen French fries

Peel and cut the potatoes into thick strips. Rinse them in cold water and pat dry with paper towels. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Prepare the Fries

In a large bowl, mix together the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined.

Make the Beer Batter

Heat additional oil in a frying pan to 350°F (175°C). Dip each cod fillet into the beer batter, allowing excess batter to drip off. Carefully place the battered cod in the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Cod

In a bowl, mix the coleslaw mix with your choice of dressing. Toss well to combine.

Prepare Coleslaw

Plate the crispy fish with a side of fries, coleslaw, and a generous dollop of tartar sauce.

cod fillets

beer

black pepper

vegetable oil

potatoes (for fries)

coleslaw mix

tartar sauce

Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest.

In a skillet, heat the remaining olive oil over medium heat. Add sliced onions and cook until they are soft and caramelized, about 10-15 minutes.

Caramelize the Onions

In the same skillet, add the apple slices and cook for 3-4 minutes until they are slightly softened and golden.

Roast the Apples

Slice the grilled chicken and layer it on one slice of focaccia bread. Top with caramelized onions, roasted apples, baby spinach, Brie cheese, cranberry sauce, and drizzle hot honey glaze on top. Close with the other slice of focaccia.

Assemble the Sandwich

Prepare fries according to package instructions or fry fresh potatoes until golden and crispy.

Cook the Fries

Serve the sandwich warm with a side of fries.

boneless, skinless chicken breasts

Brie cheese

focaccia bread

baby spinach

apples (sliced)

onion (sliced)

cranberry sauce

hot honey glaze

olive oil

fries (frozen or fresh)

Rinse the calamari rings under cold water and pat dry with paper towels.

Prepare the Calamari

In a medium bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper.

Make the Breading Mixture

Place the calamari rings in a bowl, pour the buttermilk over them, and let them soak for 15 minutes.

Soak in Buttermilk

In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).

Heat the Oil

Remove the calamari from the buttermilk and dredge them in the flour mixture until well coated.

Coat the Calamari

Carefully add the calamari to the hot oil in batches, frying for about 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In the same oil, fry the sliced jalapeños and cherry peppers for about 1-2 minutes until they are crispy. Remove and drain on paper towels.

Fry the Peppers

Serve the crispy fried calamari with the fried jalapeños, cherry peppers, marinara sauce, and tartar sauce on the side.

calamari rings

cornstarch

garlic powder

cayenne pepper

buttermilk

jalapeños, sliced

cherry peppers, sliced

vegetable oil (for frying)

marinara sauce

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Ingredients

In a non-stick skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped asparagus and cook for 2-3 minutes until tender. Add the cherry tomatoes and cook for an additional 2 minutes. Remove from the skillet and set aside.

Cook the Asparagus and Tomatoes

In the same skillet, add the remaining tablespoon of olive oil or butter. Pour the egg mixture into the skillet, tilting it to spread evenly. Cook for about 2-3 minutes or until the edges start to set.

Make the Omelet

Sprinkle the cooked lobster meat, asparagus, tomatoes, and cheddar cheese over one half of the omelet. Allow it to cook for another minute until the cheese melts.

Add Lobster and Veggies

Carefully fold the omelet in half and slide it onto a plate. Serve warm with brunch potatoes and field greens on the side.

Fold and Serve

Maine lobster meat

Asparagus, chopped

Cherry tomatoes, halved

Cheddar cheese, shredded

Milk

Olive oil or butter

Season the beef tenderloin with salt and crushed black peppercorns. Heat olive oil and butter in a skillet over medium-high heat, then sear the beef on all sides until browned. Transfer to a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes for medium-rare. Let rest for 10 minutes before slicing.

Prepare the Beef

In the same skillet used for the beef, add minced shallots and cook until translucent. Pour in the apple brandy, scraping up any browned bits, and reduce by half. Stir in the heavy cream, whole black peppercorns, and salt to taste. Simmer until thickened, about 5-7 minutes.

Make the Sauce

Boil peeled and cubed potatoes until tender, about 15-20 minutes. Drain and return to pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Prepare the Mashed Potatoes

In a skillet, heat olive oil over medium heat. Add sliced carrots and green beans. Season with salt and sauté until tender, about 8-10 minutes.

Cook the Vegetables

Toss trimmed asparagus with olive oil, salt, and black pepper. Grill over medium-high heat for about 5-7 minutes until tender and slightly charred.

Grill the Asparagus

Beef tenderloin

Black peppercorns, crushed

Olive oil

Butter

Apple brandy

Heavy cream

Black peppercorns, whole

Shallots, minced

Potatoes, peeled and cubed

Carrots, sliced

Green beans, trimmed

Asparagus, trimmed

Peel and cube the butternut squash. Boil in salted water until tender, about 15-20 minutes. Drain and blend until smooth. Season with salt and pepper to taste.

Prepare Butternut Squash Puree

Slice the purple cabbage thinly. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the cabbage, a splash of water, and a pinch of salt. Cover and cook for 15-20 minutes, stirring occasionally until tender.

Braised Purple Cabbage

In a small bowl, mix the maple syrup, Dijon mustard, minced garlic, and thyme. Set aside.

Prepare the Maple Mustard Glaze

Preheat the grill to medium-high heat. Season the pork chops with olive oil, salt, and pepper. Grill for about 6-7 minutes per side or until they reach an internal temperature of 145°F (63°C).

Grill the Pork Chops

Bring a pot of salted water to a boil. Add the haricot verts and cook for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking.

Blanch the Haricot Verts

In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped garden vegetables and sauté for 5-7 minutes until tender. Season with salt and pepper.

Sauté Garden Vegetables

Plate the butternut squash puree, top with grilled pork chop, drizzle with maple mustard glaze, and serve with braised purple cabbage, haricot verts, and sautéed garden vegetables.