Author: Amy Severino

Cattle Run & BBQ to Fight Hunger

March 30, 2016

APRIL 8, 2016 UPDATE: THANK YOU ALL FOR THE GREAT RESPONSE!! REGISTRATION IS FULL! Please email amy.severino@webberrestaurantgroup.com if you would like to be placed on a waitlist.

run-invite-final

Put together a team of three and join us on Thursday, June 23, 2016 at 6:00 PM for the first annual Gibbet Hill Cattle Run & BBQ! This unique relay race will challenge runners of all abilities while raising money for food pantries across Massachusetts.

We have mapped out a rugged and hilly 1.4 mile course which weaves through Gibbet Hill Farm. Your run will take you past our produce farm, through the black angus cattle herd and up to General Bancroft’s “castle” on top of Gibbet Hill. The race will consist of 6 loops for a total of 8.4 miles. Each runner will run the course twice in the following order: 1-2-3-1-2-3.  In some areas of the course, you’ll be running on the actual cow path worn in the hill by Gibbet Hill’s famous Black Angus herd!  You might want to leave your fancy new running shoes at home.

BARBECUE

Think you’ll work up an appetite? Directly after the race, chefs from each Webber Restaurant Group property will collaborate to create a barbecue that will be sure to satisfy your hunger. Also our friends from Narragansett will be on hand serving some of their new seasonal brews along with the classic Lager. Hi Neighbor!

BENEFICIARIES

Entry fee is $225 per team ($75 per runner), which includes the race, barbecue and a frosty Narragansett. THE ENTIRE ENTRY FEE will go directly to four food pantries in Massachusetts:

•   Second Parish, Hingham

•   Loaves & Fishes, Devens

•   People Helping People, Burlington

•   Acord Food Pantry, Hamilton

In addition to the entry fee, we are asking each runner to contribute to our food drive. We will be back in touch as we get closer to race day with a list of items of need from each of our food pantry partners.

Tickets to attend the BBQ are $30 and will be available on the registration page soon.  Space is limited!!

FINE PRINT

The race will take place rain or shine.  Space is limited and we expect to sell out quickly. Please sign up now to reserve your spot.

Runners MUST PARK at the Lawrence Academy lot, directly across the street from Gibbet Hill Grill.

PLEASE CHECK BACK PERIODICALLY FOR UPDATED INFORMATION! 

WHEN
WHERE
Gibbet Hill Grill – 61 Lowell Road, Groton, MA 01450 – View Map

 

Nostalgic Cocktails at The Bancroft

March 10, 2016
nos·tal·gia
näˈstaljə,nəˈstaljə
noun
  1. a sentimental longing or wistful affection for the past, typically for a period or place with happy personal associations.

The Nostalgia section is back on The Bancroft’s cocktail menu.  One of the new cocktails on the list is the Don’t Give Up the Ship.

ship cocktail

This drink’s name refers to the dying command of James Lawrence, the captain of the USS Chesapeake, during the War of 1812. He sailed his ship into Boston Harbor to attack a British vessel; while he was outgunned and lost the confrontation, his words, “Don’t Give Up the Ship,” became a battle cry for the American fleet.

Inspired by the book: Cocktail Guide and Ladies’ Companion by Crosby Gaige, this cocktail is bright and clean featuring several ingredients that give a nod to days gone by.

  • Bombay Dry Gin – a classic London style – juniper and lemon forward. Dry refers to the fact it is not sweetened as Old Tom gins were;
  • Dubonnet – a fortified aperitif wine created by Parisian chemist/wine merchant Joseph Dubonnet in 1846 to make quinine more palatable for soldiers battling malaria in North Africa. Quinine is blended with a proprietary blend of herbs, spices and wine to create a flavor of “Cherry, mint and walnut, with notes of lemon zest, cardamom and toffee with flavors of orange, nuts, chocolate and coffee; finishes fairly sweet, with lemon and herb notes;
  • Pierre Ferrand Dry Curaçao – traditional French “triple sec” – three separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac;
  • Fernet Branca – an Italian amaro and digestif created in 1845 made from 27 herbs and spices. Extremely aggressive with deep spice and menthol notes.

 

Easter 2016 at The Bancroft

March 2, 2016

Relax on Easter and let us do the cooking!  We will be serving a prix fixe dinner menu from 11:30am-6pm (see below).  Please call for reservations, (781) 221-2100.

 

 

FIRST COURSE

BOSTON CLAM CHOWDER
house crackers + smoked bacon

ROASTED CARROT + COCONUT BISQUE
pani puri + golden lentils

HANDMADE BEET + RICOTTA RAVIOLI
fried Tuscan kale + crispy short ribs

LOCAL OYSTERS
salsa verde + mignonette

ICED TIGER SHRIMP COCKTAIL
red + green cocktail sauce

BABY ROMAINE CAESAR SALAD
white anchovies + treviso

PETITE LETTUCE + HERB SALAD
baby tomatoes + aged balsamic

BABY ICEBERG WEDGE + BERKSHIRE BLUE
smoked bacon + candied walnuts

ENTREES

COLORADO LAMB CHOPS
roasted eggplant + mint riata
49

GRILLED VEAL PORTERHOUSE
sunchoke puree + roasted cippollini + fig sauce
50

KOROBUTA PIG CHOP
truffled polenta fries + dried cherry sauce
46

PANKO CRUSTED ATLANTIC HADDOCK
buttered king crab + fried artichoke
49

CHARCOALED SALMON
creamed potatoes + snap peas + beet vinaigrette
45

SKIRT STEAK WITH CHARRED AVOCADO
soft grits + chipotle butter
53

STEAKS

BLACK ANGUS FILET MIGNON | 8oz

PRIME NEW YORK SIRLOIN |  16oz

26 DAY AGED PRIME RIB EYE |  16oz

ALL STEAKS SERVED WITH YUKON GOLD MASHED + SEASONAL VEGETABLES

60

DESSERT

  • Please check back for our prix fixe menu dessert options