Author: Amy Severino

Thomas George Estates Wine Dinner || October 6

September 29, 2015

Join us on October 6th for an evening with Jeremy Baker of Thomas George Estates.  The evening will start with a cocktail hour featuring passed hors d’oeuvres and wine. Guests will then sit down to a four-course dinner with wine pairings.  The price is $120 per person (inclusive of tax and gratuity).  Please call 781-221-2100 for reservations.  See menu below.

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Passed Hors d’oeuvres

Duck Liver Mousse w/Concord Grape Preserve

Fava Bean Crostini w/Crispy Prosciutto & Truffle Oil

Thomas Georges Estates “Starr Ridge Vineyard” Sparkling Rose of Pinot Noir, Russian River Valley

First Course

Frisee & Baby Cress Salad w/Fried Brie & Golden Apple Chips

Thomas Georges Estates Chardonnay, Russian River Valley

Second Course

Red Beet Ravioli w/Crispy Short Ribs & Fried Kale

Thomas Georges Estates “Cresta Ridge Vineyard” Pinot Noir, Russian River Valley

Third Course

Roasted Veal Sirloin w/White Corn Risotto, Bruleed Figs & Foie Gras Sauce

Noble Creek “Wickersham Ranch” Cabernet Sauvignon, Sonoma County

Dessert

Roasted Hazelnut Gelato w/Poached Seckel Pears & Cinnamon Palmiers

Thomas Georges Estates “Baker Ridge Vineyard” Late Harvest Viognier, Russian River Valley

Private Dining at The Bancroft

September 16, 2015

The Bancroft is pleased to offer several options for your private dining needs.

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Whether you choose from our plated meals or plan a cocktail reception with passed hors d’oeuvres, your event is sure to be memorable.  Click here for private dining menus and scroll down further to see some images from past private dining events!

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passed scallops

 

hub punch in bowls

polenta fries

sesame wings

 

beef sliders

brie crostini bancroft

charcuterie

 

“Louching” with Friends • Absinthe Fountains at The Bancroft

July 23, 2015

absinthe fountain

Absinthe is a wormwood-infused liquor that gained unprecedented popularity in the late 19th century as the cocktail of choice throughout Europe and the United States.   It was banned in the early 1900s amid growing fears that it caused harmful mind-altering effects and dangerous hallucinations. Absinthe began to get reintroduced to the world in the 1980s once it was determined the neurotoxin effects of wormwood are only harmful in extremely high doses.   The United States lifted its prohibition of absinthe in 2007…

Photo courtesy Chris Eng
Photo courtesy Chris Eng

The absinthe fountain is the traditional way to enjoy this unique drink. You will be given a goblet containing 1.5oz of absinthe. A “louche” is created when iced water from the fountain is slowly dripped into the glass to mix with the absinthe, releasing the aromatics. Should you desire a balancing sweetness, place the absinthe spoon on top of the rim of the glass and allow the water to drip over one or two sugar cubes when creating the louche.