Happenings
No Kid Hungry Chef's Dinner at The Banks
Thursday, October 22nd at 6PM | 175 per persoN | Five Course Dinner
Support No Kid Hungry at an extraordinary evening featuring acclaimed chefs from Hunter's, La Padrona, Para Maria, The Banks Seafood and Steak, and Bistro du Midi. The night begins with a cocktails and canapés hour, followed by a five-course dinner with choice of beer or wine pairing (and some special pours from The Banks' sister restaurant, Grill 23 & Bar). Each course showcases a chef's signature flavors and creativity, and every bite helps make sure children in our community have the meals they need. Join us for an unforgettable evening of exceptional dining and meaningful impact! Menu details coming soon.
FEATURED CHEFS: Amarylis Colon, La Padrona | Lambert Givens, Hunter's | Tatiana Rosana, Para Maria | Edson Rojas, The Banks Seafood & Steak | Robert Sisca, Himmel Hospitality Group | Tab Volpe, Bistro du Midi
Sazerac Bourbon Dinner
Thursday, November 12th at 6PM | 135 per persoN | Three Course Dinner
Join us at The Banks on Thursday, November 12th for an evening celebrating the history and legacy of Sazerac. Members of the Sazerac team will guide guests through the tasting, sharing stories and notes behind each pour.
Taste Eagle Rare 10 Year, Weller Single Barrel, George T. Stagg, and Weller Full Proof from our sister restaurant Grill 23's private barrel, curated by Beverage Director Benjamin Chesna.
The evening includes a cocktail reception and a three-course dinner from Executive Chef Edson Rojas and Executive Pastry Chef Tab Volpe.
WELCOME BEVERAGE
Eagle Rare 10 Year
FIRST COURSE
Bourbon-Glazed Berkshire Pork Belly dates, avocado, nectarine, mustard seed, pecan
Weller Single Barrel
SECOND COURSE
Brandt Prime NY Strip sweet potato, pearl onion, trevisano, black truffle, weller full proof g23 bordelaise
Weller Full Proof G23 Private Barrel
THIRD COURSE
Orange Bitters Crème Caramel black pepper croissant, orange caramel, brûléed orange
George T. Stagg
Thanksgiving at The banks
Three-course Prix - Fixe | 99 per person | 55 Optional Wine Pairing
Join us for a festive three-course prix-fixe menu, thoughtfully prepared by Executive Chef Edson Rojas and Executive Pastry Chef Tab Volpe. Savor holiday favorites including Lobster-Stuffed Turkey Roulade and Braised Short Rib, with an optional curated wine pairing hand-selected 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 Day.
HHG Bakery
Every morning, our pastry team bakes the artisan breads served in our restaurants — and now you can bring them home to your kitchen table. Each loaf is made from scratch, in small batches, and with ingredients we care about.
Order through DoorDash or stop by The Banks Seafood & Steak in Back Bay to pick up in person. Available daily from 11:30 am until we sell out.
Focaccia rosemary, olive oil, red pepper flakes 12
Hamburger Buns sesame seeds, potato 11 (6 buns)
Sourdough 11
Parker House Rolls 10 (12 rolls)
English Muffins 11 (6 muffins)
Caviar happy hour
Indulge in our Caviar Happy Hour! Savor Chef Edson’s favorite bar bites finished with a touch of caviar: think Caviar Grilled Cheese, Mini Lobster Rolls, and oysters, of course. The perfect pairing for an afternoon sip or an early-evening toast.
available daily 3 - 6 pm