Hot Plated Lunches

When entertaining is your priority, our Hot Plated Lunches and Dinners are a terrific choice. Our Catering Specialists can provide a wide array of event planning assistance including china and linen selection, floral arrangements, and event design consulting to help you plan a great banquet.

Suggested Starting Time: 11 am–3 pm
Designed to Serve: 35–100 guests
Service Options Available: Executive

What is included?
One Plated Lunch Entrée
Luncheon Roll
Dessert
Coffee and Iced Water

1st Course Luncheon Salad or Bisque

choose one, for an additional $2.00 pp

House Salad with Field Greens, Grape Tomatoes, Toasted Pine Nuts, Shaved Asiago Cheese
    and House Balsamic Dressing
Tufts Spinach Salad with Fresh Leaf Spinach with Tomato, Cucumber, Red Onion, Carrot Confetti,
    Pumpernickel Croutons and Roasted Garlic Dressing
Citrus Sesame Salad with Field Greens, Mandarin Orange Sections, Dried Cranberries, Toasted
    Sesame Seeds and Citrus Sesame Dressing
Crisp Garden Wedge with Iceberg Wedge, Shaved Sharp Cheddar, Tomato Concasse and
    Herbed Goddess Dressing

Butternut-Ginger Bisque with Crème Fraiche and Chives
Carrot-Parsnip Bisque with Crispy Parsnip Chips and Reduced Port Drizzle
Tomato Cream Bisque with Vermont Cheddar Crostini
Wild Mushroom Bisque with Thyme Cream & Crispy Shiitake

Specialty 1st Course Salads, Bisque and Appetizers

Watercress, Radicchio & Carrot Salad with Edamame, Sesame Seeds and Rice Wine Vinegar dressing
    Additional $2.25pp

Poached Pear & Arugula Salad with Baby Arugula and Frisee Salad with Crumbled Ricotta Salata, Spicy Walnuts, Port Poached Pear, and Honey-Walnut Dressing
    Additional $2.95pp

Heirloom Tomato Salad with Feta Cheese, Crostini and local Herb Salad, Evoo and Aged Sherry
    Additional $2.95pp

Chilled Golden Beet Bisque with Dried Cherry Gastrique and Chives
    Additional $2.95pp

Lobster Bisque with Rich Lobster Broth, Sherry Cream and Sweet Maine Lobster Garnish
    Additional $8.95

Wild Mushroom and Gruyere Cheese Tartlet with Herb Garnish and Port Syrup
    Additional $3.85pp

Fresh Fruit and Cheese Plate with Selection of Seasonal Fruit and Artisan Cheeses
    Additional $3.85pp

Red Wine Arancini Fontina with Arugula Greens and Shaved Asiago
    Additional $4.95pp

Crispy Cod Cake with Spicy Red Pepper Aioli
    Additional $6.25pp

House Smoked Salmon with Slivered Asparagus, Sliced Potato, Fresh Dill
    Additional $7.25pp

entrées

choose one

Beef and Pork
Tuscan Braised Beef with Tomatoes over Papparadelle Pasta with $23 pp
    Carrot-Parsley Salad and Caramelized Onion Ficelle
New York Club Steak with Red Onion Jam, Parslied Potatoes and Fennel & French $28 pp
    Bean Salad
Grilled Sirloin Steak Tips with Avocado-Lime Salsa, Roasted Bell Peppers and $27 pp
    Vidalia Onions, Butternut and Black Bean Corn Cake
Pan Seared Sirloin Bisteka with Roasted Tomato, Onion, Mushroom Ragout, $30 pp
    Garlic Mashed and Sauteed Broccolini
Braised Beef and Vegetables Carbonada with Toasted Quinoa Pilaf and $24 pp
    Citrus Herb Salad
Sliced Beef Tenderloin and Brie on French Bread with Roasted Red Pepper Aioli, $25 pp
    Pommes Frite and Arugula-Frisee Salad
Smoked Pork Loin Medallions with Bacon-Chipotle Cream, Edamame Salad and $24 pp
    Oven Roasted Potatoes
Poultry
Wild Mushroom Stuffed Chicken Breast with Spinach and Feta Acini Pepe $24 pp
Pan-Seared Medallions of Chicken with Tarragon Butter, Classic Rice Pilaf, $22 pp
     Steamed Baby Carrots & Micro Greens
Marinated French Bistro Chicken with Potato and Gruyere Au Gratin, $23 pp
     Lemony Watercress and Grilled Garlic Toast
Pan Roasted Statler Breast of Chicken with Madiera Wine Reduction, Creamy $25 pp
     Polenta, Garlicky Rainbow Chard
Warm Open Faced Roast Turkey, Bacon and Cheddar Club with Peppery Fried $21 pp
     Potato Hash, Iceberg Wedge with Boiled Egg and Russian Dressing
Crispy Chicken Cutlet with Salt & Vinegar New Potatoes, Summer Slaw, and $21 pp
     Warm Buttermilk Biscuit
House-Smoked Turkey Breast with Chipotle Bread Pudding, French Beans $21 pp
     with Crispy Onions
Seafood and Shellfish
Pacific Poached Georges Bank Sole with Tarragon Beurre Blanc, Crispy Potato $28 pp
     Rosti andGarlicky Spinach with Shaved Carrot
New England Cod Cakes with Spicy Old Bay Aioli, Crisp Summer Slaw and $23 pp
     Fresh Haricot Vert
Grilled Atlantic Salmon with Chermoula Drizzle, Jeweled Rice, Spiced Carrots $27 pp
    and Fresh Herb Salad
Pan Roasted Arctic Char with Vegetable Demi-Glace, Fingerling Potatoes $28 pp
    with Fresh Dill, Red Onion-Cucumber Salad
Grilled Swordfish with Olive Oil Poached Purple Potatoes, Shaved Fennel and $35 pp
    Arugula with Preserved Lemon Vinaigrette
Caribbean Stone Crab Cakes with Ginger-Papaya Salsa, Baby Greens with Black $32 pp
    Sesame-Orange Vinaigrette, and Lime Glazed Sweet Potatoes
Skewered Grilled Shrimp with Grilled Eggplant Cous Cous, Cherry Tomato, Feta, $23 pp
    and Lemongrass Salad
Poached Tuna Steak on Brioche with Arugula Leaf and Sirracha Aioli, Jicama, $25 pp
    Carrot, and Bell Pepper Slaw
Vegetarian
Caramelized Onion and Gruyere Tarte Tatin with Roasted Pear and Port $23 pp
    Reduction, Frisee Salad with Toasted Walnuts and Chevre
Roasted Vegetable Pot Pie with Cucumber-Tomato Salsa, Bitter Greens with $22 pp
    Raspberry Vinaigrette
Red Wine Arancini Fontina with Sauteed Rapini, Roasted Hazelnut and $24 pp
    Arugula Salad
Savory Spinach and Mushroom Crepes with Fire Roasted Tomatoes and $22 pp
    Eggplant Caponata
Vegan
Red Quinoa Stir Fry with Sesame-Garlic Edamame Salad and Braised Bok Choy $21 pp
Pan Seared Curry-Lime Tofu with Braised Apricots and Jasmine Rice Salad $20 pp

 

Alternative Vegetarian Meals: If 12 or more guests require a vegetarian or vegan entrée for their meal, please make your selection from our plated vegetarian or vegan entree offerings. For dinners that expect less than 11 vegetarian or vegan request, our Chefs will prepare a custom seasonal vegetarian or vegan entrée for your guest. Alternative Vegetarian Meals will only be provided if requested.”

“Additional Vegetarian Meals: If you wish to add additional vegetarian meals to your order just in case one of your guest does not consume meat, poultry or seafood, there will be an additional entrée charge less the cost of the 1st course and dessert.”

 

House-Made Desserts

choose one

Port Berry Coupe with Seasonal Berries Steeped in Port Wine Syrup with Crème Fraiche
Vanilla Bean Pound Cake with Mixed Berries Compote and Whipped Crème Fraiche
Torta Tiramisu with Chopped Pistachios and Chocolate Drizzle
Pear and Almond Torte with Crème Anglaise
Fresh Apple Tart with Caramel Drizzle
Butterscotch Mocha Cake
Flourless Chocolate & Raspberry Torte
Lemon Panna Cotta
Fresh Fruit Tarts with Whipped Cream
Chocolate Bread Pudding with Vanilla Bean Ice Cream
Boston Cream Pie
Warm Chocolate Lava Cake with Vanilla Bean Ice Cream
Vanilla Bean Crème Brule

Before placing your order, please inform your server if anyone in your party has a food allergy