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Dish and Dine continued...

Brunch is now being served every Saturday and Sunday 11am to 4pm with $4 flavored caipirinhas, mimosas, bloody marys and sangrias. For a special occasion - the operative word being “special” - you just might want to shoot for the moon and order from their Breakfast in Bed menu where you will find a choice of items such as Osetra caviar spoons, passion fruit sorbet, grilled Maine lobster with a Meyer lemon and chive hollandaise or a grilled beef filet garnished with poached egg and charred royal trumpets. For $165 you also get a bottle of Veuve Clicquot Champagne- now that’s special!

Speaking of special, and he is….Jason Lambert, co-owner of the Beacon and Vice President of Operations/Human Resources for the Beacon Hill Group, LLC, partnered with the Juno Foundation for this year’s Fall Harvest.

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