Beauport Hotel Gloucester is pleased to introduce 1606 at Beauport, where Executive Chef Michael Bates Walsh and his culinary team have created a contemporary New England menu featuring fresh local ingredients. This upscale-casual restaurant has seating for 110 in the main dining room, approximately 150 seats on the Oceanside terrace, and 16 seats in the private dining room.
All dining areas feature custom wood furnishings and a décor influenced by the colors of the ocean, sand, and sky. Local artwork adorns the walls, and floor-to-ceiling windows offer expansive views of the Atlantic Ocean and Gloucester Harbor.
The spacious 44-seat bar was custom built for the hotel and boasts three tiers of wine offered by the glass in each varietal, with domestic and worldly wines by the bottle, and a specialty cocktail list created with local spirits in mind. The bar also offers 16 select craft beers on tap, and 50+ bottled and canned beers and ciders including gluten free and non-alcoholic choices.
On the menu guests will find over thirty gourmet selections with entrees such as Maple Plank Roasted Faroe Island Salmon; Brined and Grilled Berkshire Pork Tenderloin; and Yellowfin Tuna Tartare with Avocado Crème, Wonton Chips, and Wasabi Dusted Crispy Seaweed. A more casual bar menu will also be available featuring items such as Duck Sausage Flatbread with Roasted Fennel and Caramelized Onion, House Made and Artisanal Charcuterie, and Oyster Shooters with Fennel and Lime Water.
Executive Chef Michael, who is a Certified Executive Chef, specializes in creating seasonal menus based on regional, locally sourced, and sustainable ingredients. Michael comes to the Beauport Hotel from the Cohasset Harbor Resort. Prior to his role in Cohasset, he opened the Westin Portland Harborview Hotel in Portland, ME. His innovative creations in Portland created an immediate sensation in the local dining scene. Before Portland, Michael also spent five years at the Equinox Resort in Manchester, Vermont where he honed his culinary skills.
“I am looking forward to this exciting adventure and being part of the ‘launch’ of the 1606 at Beauport right from the conception,” said Chef Michael. “I am confident our guests will enjoy our distinctive dining experience in such an elegant and unique ocean side setting.”
The name “1606 at Beauport“ is a nod to the discovery and mapping of Gloucester in 1606 by a French explorer named Samuel de Champlain. As the first known European to map the area, Champlain named it “le beau port”, or “the beautiful harbor.” Later Beauport’s name was changed to Gloucester.
For more information, visit beauporthotel.com