Happenings
Thanksgiving at Bistro du Midi
Three-course Prix-Fixe Menu| Thursday, November 26th, 11am - 8pm
110 per person | 70 optional wine pairing
Celebrate Thanksgiving at Bistro du Midi with a specially crafted three-course prix-fixe menu from Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe. Enjoy festive seasonal dishes, including Black Truffle Cauliflower Soup and Roasted Turkey Breast, with an optional wine pairing curated by Beverage Director Benjamin Chesna. Full menus coming soon; children’s menu available upon request.
Please note our à la carte menu will not be available on Thanksgiving.
Teddy Bear Tea Menu
SCONES
with Devonshire cream, lemon curd, and fruit jam
Buttermilk & Cream Scone
Seasonal Fruit Scone
TEA SANDWICHES
Lobster Salad blini, osetra caviar
Vadouvan Curry Chicken Salad grape, parker house roll
Truffle Egg Salad black truffle, fine herbs
Cucumber & Avocado mint, cream cheese
PASTRIES
Gingerbread Cookie
Orange Tea Cake
Cinnamon Macaron
Madeleine
Peppermint Gianduja
Teddy Bear Tea at Bistro du Midi
December 3rd – December 27th, Thursday – Sunday, 1:30 PM - 3:30 pm
Adults 99 per person | Children 12 & Under 55 per person
This December, Bistro du Midi invites guests of all ages to enjoy a magical afternoon of holiday cheer. Teddy Bear Tea is a festive take on our Garden View Afternoon Tea, with a special focus on giving back to children in need this holiday season. Perfect for kids — and for anyone who still believes in a bit of holiday magic — it’s a tradition not to miss.
Children are encouraged to bring a beloved stuffed animal and to share the season’s kindness by bringing a new teddy bear with tags to donate to Boston Children’s Hospital. A portion of all ticket proceeds will also be donated, helping bring extra joy to children in care this holiday season.
View our full tea list, from local purveyor J’enwey Tea Co., here.
New Year’s Eve Dinner at Bistro du Midi
December 31st, 2026 | 195 per person | 105 optional wine pairing
Ring in 2027 with a memorable evening at Bistro du Midi. Chef Robert Sisca and Executive Pastry Chef Tab Volpe have created a five-course New Year's Eve tasting menu, with an optional wine pairing curated by Beverage Director Benjamin Chesna. The evening's menu features Nantucket Bay Scallops, White Truffle Tagliatelle, and a decadent Chocolate Soufflé. Full menu details coming soon.
Please note that our à la carte dinner menu will not be available that evening.
Game & Truffle Dinner at Bistro du Midi
November 10th at 6 PM | 295 per person
Join us on November 10th for an unforgettable autumnal experience at Bistro du Midi. Welcome the new season with a six-course dinner from Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe, complemented by a thoughtfully selected beverage pairing from Beverage Director Benjamin Chesna. The evening will feature seasonal specialties including White Truffle Tagliatelle, Whitetail Venison Tartare Tartelette, and other fall-inspired dishes celebrating the flavors of the season.
MENU
FIRST
Whitetail Venison Tartare Tartelette black truffle vinaigrette, caper, cornichon, osetra caviar
Sommelier-Selected Champagne
SECOND
Nantucket Bay Scallops white truffle, apple, plankton, autumn tuile
Louis Michel Chablis 2024
THIRD
Squab la tête farcie, foie gras, hakurei turnip, black truffle squab jus
François & Denis Clair Clos des Mouches 1er Cru, Santenay 2021
FOURTH
White Truffle Tagliatelle white truffle butter, parmesan, fresh white truffle
Benanti Etna Rosso 2022
FIFTH
Axis Deer Chop black truffle pomme pavé, pumpkin tart, smoked venison jus
Valandraud Virginie de Valandraud 2019
SIXTH
Roasted Apple Givré braeburn apple, sweet raisin black truffle chutney, apple cider granita, halva floss
Calvados, Trou Normand
Garden View Afternoon Tea
75 per adult, 45 per child | Thursday – Sunday | 2-4pm
Something new is brewing at Bistro du Midi. Experience Garden View Afternoon Tea: a fresh take on the tradition, featuring inventive bites and pâtisserie by Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe. Reservations required.