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Award-Winning Restaurant will Feature Legacy Menu with Signature Dishes from their Distinguished Alumni for Final Two Months

BOSTON, MA - The restaurant that launched many of Boston's most illustrious chefs and help put the city on the culinary map, Seasons at the Millennium Bostonian Hotel, will shut its doors in early 2007. In its final months, it will tantalize the tastebuds of patrons with a special "Legacy Menu" featuring signature dishes from former chefs such as Lydia Shire (Locke-Ober), Jasper White (Summer Shack) and Jody Adams (Rialto) in collaboration with the hotel's executive chef Brian Poe.

The "Legacy Menu" features 5-courses priced at $50 excluding tax and gratuity. Wine pairings are available at an additional cost. The menu is available through January 1, 2007, as well as for holiday parties. For reservations please contact 617-523-4119 or log on to www.opentable.com.

"Over the years, Seasons has received visitors from all over the country and the world drawn to its reputation as one of Boston's best fine dining experiences. It will be sad to see it close. However, the Legacy Menu represents an excellent opportunity to enjoy its best dishes for the last time," said Brian Poe, executive chef, Millennium Bostonian Hotel.

Some choice selections on the "Legacy Menu" include Lydia Shire's Quail with Brioche Box, Jasper White's Lobster Sausage with Savoy Cabbage Slaw and Jody Adams' Duck Confit Marinated with Ginger and Scallions. Poe has also added one of his favorites to the Legacy Menu, the Baked St. Andres Brie Cheese, wrapped in a light pastry garnished with roasted beets, rainbow salad greens and grilled Portobello mushroom vinaigrette.

Other renowned chefs have also contributed signature dishes to the special Legacy Menu including: Peter McCarthy (Evoo), Bill Porrier (Sonsie's), Gordon Hammersley (Hammersley's Bistro), Susan Regis (Restaurant Pava), Tony Ambrose (Blackfin) and Killian Wiegand (Locke-Obe).

The Millennium Bostonian will commence a multi-million dollar make-over featuring a new restaurant design and concept that will be launched in 2007as well as renovations to the public spaces and guest rooms. A hip new bar will be added in the lobby. The Seasons Restaurant space will be transformed to a beautiful 3000-square-foot room ideal for weddings, parties and other special events.