Fairmont Copley Plaza’s iconic Holiday Bacchanal Dinner returns in grand fashion in partnership with Boston Common magazine this festive season, reviving one of Boston’s most luxurious and sought-after winter affairs. For one exclusive night, guests will have the rare opportunity to dine in the hotel’s magnificent lobby. The 112-year-old gilded space will be dramatically transformed into a lavish celebration, where diners will indulge beneath a 21-foot coffered ceiling and alongside opulent Italian marble columns—a stylish, historic setting for an unforgettable gathering with friends and family.

A bacchanal dinner is a feast inspired by Bacchus, the Roman god of wine, revelry, and indulgence. In this spirit, guests will be welcomed with a champagne reception and musical entertainment, followed by an elegant five-course menu crafted by Fairmont Copley Plaza’s executive chef, Zaid Khan, and paired with fine wines. Every detail is impeccably planned to create a truly memorable holiday evening in the heart of Boston. For a glimmer of the hotel’s last Bacchanal party, view it on Instagram here.

Cocktail attire is suggested.

Vadouvan Roasted Beets

carrot and saffron curd, burnt coconut, cardamom, curry leaf, artisanal greens (vegan, gluten free)

Sous Vide Maine Lobster

osetra caviar pearl, vanilla & star anise butter, heirloom asparagus, radish flowers, almond cream (gluten free)

Vegan option: ‘Tuna’, smoked oyster, dashi caviar, nori espuma

Coal Roasted Duck Breast

black garlic, daikon, kimchi jus, tatsoi (gluten free, dairy free)

Vegan option: Binchotan Swede, black garlic, kimchi jus, tatsoi

A5 Wagyu

foie gras, winter truffle, charred parsnip, ash

Vegan option: Celeriac Osso Buco, heart of palm, golden raisin gremolata

Baked Alaska

morello cherry, lemon verbena, armagnac

Vegan option: Meyer Lemon Mousse Cake, coconut, kirsch sorbet