Mooo.... Beacon Hill

Freshly shucked East Coast oysters on the half shell served on crushed ice with lemon and cocktail sauce.

Plump chilled Gulf shrimp served with a glass bowl of zesty cocktail sauce and lemon.

Luxurious Imperial Daurenki caviar served with house brioche, blinis, and classic accompaniments.

A crisp wedge of iceberg lettuce topped with creamy blue cheese dressing and applewood smoked bacon.

Crisp romaine lettuce tossed in creamy Caesar dressing with parmesan and garlic croutons.

Fresh greens featuring white beech mushrooms and radishes tossed in a shallot dijon vinaigrette.

Creamy fresh burrata cheese surrounded by summer heirloom tomatoes, aged balsamic, and opal basil.

Paper-thin sirloin carpaccio accompanied by exotic mushrooms, black truffle aioli, and parmesan.

Pan-seared Japanese Wagyu beef dumplings served with a savory soy and ginger dipping sauce.

Prime dry-aged meatballs served over a bed of creamy parmesan polenta with red wine.

Crispy Rhode Island-style calamari tossed with arrabbiata sauce and lemon aioli.

All-natural 12oz Prime New York sirloin from Kansas, expertly grilled.

12oz all-natural Kansas New York sirloin encrusted with peppercorns and bathed in au poivre sauce.

8oz pasture-raised prime sirloin from Kansas, grilled to tender perfection.

Magnificent 16oz all-natural Kansas prime ribeye featuring rich marbling and robust flavor.

Exquisitely tender 8oz American Wagyu filet mignon from Rosewood Farm, Texas.

Luxurious 6oz A5 Japanese Wagyu sirloin from the Kagoshima Prefecture with intense marbling.

30-day dry-aged 24oz Prime Porterhouse from Creekstone Farms, Kansas.

60-day dry-aged 18oz bone-in ribeye from Creekstone Farms with deep, rich savory notes.

Wholesome 12oz grass-fed New York sirloin from Niman Ranch, all natural.

Freshly broiled 1.5 lb Maine lobster served with rich drawn butter.

Rich roasted beef bone marrow seasoned with sea salt and herbs.

Velvety, golden-yellow Béarnaise sauce infused with fresh tarragon.

Glossy, deep-red French Bordelaise wine sauce.

Rich Madeira reduction sauce speckled with flecks of dark black truffle.

Creamy peppercorn sauce brimming with cracked black peppercorns.

Translucent, deep ruby-red red wine reduction sauce.

House-made savory Mooo steak sauce with a glossy dark brown finish.

Whole roasted branzino served with brown butter meunière, broccolini, and Yukon potatoes.

Pan-seared Faroe Island salmon with sweet corn, maitake and chanterelle mushrooms, and cippolinis.

Sliced prime steak with maître d'hôtel butter, roasted garlic, vin cotto, and béarnaise aioli.

3 lbs of broiled Maine lobster meat out of the shell, served with compound butter.

Whole golden-brown roasted Cornish game hen with broccolini, Yukon potatoes, garlic, and lemon.

Australian lamb chops encrusted with cracked mustard and peppercorns, served with mint jelly.

Rich dry-aged Bolognese tossed with lumache pasta, parmesan, and fresh parsley.

Comforting classic chicken noodle soup with tender chicken and artisan noodles.

Crispy panko and parmesan-crusted onion rings served with tomato aioli.

Steamed tender asparagus spears served with rich hollandaise sauce.

Charred grilled broccolini tossed with spicy Calabrian chili and garlic.

Earthy Joyberry Farm exotic mushrooms roasted with garlic and fresh thyme.

Char-roasted baby heirloom carrots glazed with sweet honey.

Fresh sweet summer corn sautéed with chanterelle mushrooms, black truffle, and parmesan.

Vibrant arrowhead spinach lightly sautéed with garlic and olive oil.

Rich creamed arrowhead spinach dusted with hand-grated nutmeg.

Silky smooth whipped Yukon gold potatoes enriched with Vermont butter.

Crispy golden French fries tossed in truffle oil and covered with grated parmesan cheese.

Classic golden-brown French fries seasoned with flaky sea salt.

A sampler flight featuring whipped Yukon potatoes, creamed spinach, truffled parmesan fries, and exotic mushrooms.

Folded omelet with ham, gruyère cheese, onions, and peppers, served with o'brien potatoes and toast.

English muffin topped with poached eggs, smoked pork, and hollandaise sauce, with o'brien potatoes.

Fluffy griddled pancakes with a choice of blueberry, banana, or chocolate chip.

Two eggs any style with applewood smoked bacon, ham steak or sausage, o'brien potatoes, and toast.

Open-faced frittata with spinach, mushrooms, oven roasted tomatoes, and gruyère cheese.

Rustic prime corned beef hash topped with sunny side eggs, espelette pepper, and toast.

Refreshing bowl of freshly cut seasonal fruits and vibrant mixed berries.

Crispy chicken schnitzel over little gem romaine with parmesan, lemon caesar vinaigrette, and black pepper.

Sliced prime New York sirloin over baby kale, blue cheese, red onion jam, roasted walnuts, and balsamic vinaigrette.

Seared sesame-crusted tuna with chilled noodle salad, charred scallions, togarashi cucumbers, and crispy wonton.

Thick-cut smoked bacon, ripe tomatoes, and crisp lettuce on toasted country bread with tomato aioli.

Melted American and muenster cheese panini on country bread with sliced tomato and truffle.

Kale and spinach bowl with egg whites, quinoa, avocado, espelette chili, and seeds.

Creamy Greek yogurt with goji berries, chia seeds, toasted oats, and hemp.

Cinnamon Greek yogurt bowl with banana, raw cacao nibs, peanuts, almonds, and flax seeds.

Two flaky, golden-brown French pain au chocolat pastries.

Chef's selection of four artisan breakfast pastries with a choice of beverage.

Sliced smoked salmon with red onion, capers, minced egg, and a toasted bagel.

Warm McCann's Irish oatmeal with raisins, blueberries, and brown sugar.

Breakfast bagel sandwich with two eggs, bacon, cheddar, and tomato aioli, served with o'brien potatoes.

Toasted country bread with mashed avocado, sunny side eggs, tomato, radish, and cilantro.

Light and fluffy egg white omelet with fresh spinach, served with o'brien potatoes and toast.

7oz Greater Omaha prime NY sirloin with two eggs any style, o'brien potatoes, and toast.

Golden Belgian waffle topped with fresh strawberries, powdered sugar, and Vermont maple syrup.

Choice of artisan toast served with butter and jam.

Golden pan-fried potatoes tossed with bell peppers, onions, extra virgin olive oil, and herbs.

Choice of pork or chicken sausage, applewood smoked bacon, or ham steak.

Warm, freshly baked chocolate chip cookies served with a glass of cold milk.

Classic Tahitian vanilla bean crème brûlée with sugared grissini.

Lemon financier tart with fresh blueberries, almond crumble, and crème fraîche gelato.

Three scoops of seasonal artisan ice cream and fruit sorbet.

Pineapple-infused Tito's vodka, Cointreau, cranberry simple syrup, and lime.

Strawberry-infused Bombay dry gin, Yellow Chartreuse, lemon, simple syrup, and Prosecco.

WhistlePig PiggyBack rye, Aperol, Montenegro amaro, yuzu citrus, and WhistlePig maple.

Planteray rum, coconut cream, mango, Giffard banana, lime, and hibiscus cube.

Michter's bourbon with cardamom, orange, and ginger simple syrups, plus bitters.

Ketel One Oranje, Italicus bergamotto, lavender simple syrup, lemon, and Prosecco.

Ghost spicy tequila, Rosaluna mezcal, orgeat, pineapple, lime, and cucumber.

Espolón Blanco tequila, Midori, Ancho Reyes poblano, yuzu citrus, and Thai basil simple syrup.

WhistlePig Piggyback rye, Eagle Rare 10-year bourbon, Casamigos mezcal, and strawberry.

Patrón Gran Piedra tequila, Patrón Blanco tequila, Clément Créole orange shrubb, lime, and agave.

Coconut cream, pineapple, lime, nutmeg, and hibiscus ice.

Butterfly flower-infused N/A gin, Giffard elderflower, lychee simple, yuzu, and grapefruit soda.

Bell pepper juice, cinnamon simple syrup, yuzu citrus, and salt.

Giffard grapefruit gentian, blood orange hibiscus simple, and Dr. Fisher sparkling wine.