evening catering menus 2017 - 2018 · one plated dessert ••• wine pairings with each course...

EVENING CATERING MENUS

2017 - 2018

OUR CULINARY OFFERING

From the kitchens of Eastern Standard & Island Creek Oyster Bar, we bring the culinary talents of Boston‟s most popular restaurants to private events at Hotel Commonwealth. In keeping with the seasonally inspired, locally-sourced ingredients these establishments are known for, the same caliber of cuisine will be found in these menus. From breads & specialty cakes, to cured meats & charcuterie, it‟s all made in house under the same esteemed culinary team, served to you in the comfort & sophistication of the newly designed venues at Hotel Commonwealth. As you review the menu options, please note that they are meant to be a springboard of ideas & we look forward to creating the perfect culinary experience for your special event.

Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event

(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Before placing your order please inform your hotel contact if a person in your party has food allergies.

500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM

CHEF BIOS

EVENING MENUS

2017-2018

the talent behind the menus

Jeremy Sewall CONSULTING CHEF AT HOTEL COMMONWEALTH & EASTERN STANDARD

EXECUTIVE CHEF OF ISLAND CREEK OYSTER BAR & ROW 34‟S

A James Beard nominated chef, Jeremy spent time in some of the world‟s finest kitchens after graduating from the Culinary Institute of America. With his family & heart in Maine, where he spent summers fishing & lobstering, Jeremy returned to Boston after working for Bradley Ogden in San Francisco to open Great Bay with Michael Schlow. In 2006, Jeremy & his wife Lisa realized their dream of opening their own restaurant, Lineage, in Brookline. Now a Brookline fixture, Jeremy joined Garrett Harker to assist as collaborating chef at Eastern Standard. He is now also a partner in both Island Creek Oyster Bar & Row 34, as well as the author of the James Beard Award nominated cookbook The New England Kitchen. Jeremy is recognized as one of the most accomplished seafood-focused chefs in the country.

Adam Nelson CHEF DE CUISINE AT HOTEL COMMONWEALTH

Chef Adam directs the kitchen in entirety of the Hotel Commonwealth in Kenmore Square. Adam grew up in Nashville, Tennessee & now resides in Cambridge with his wife. Adam studied Civil Engineering at the University of Tennessee & worked as a dishwasher & prep cook at a local Knoxville BBQ spot. His passion for food began taking over his pursuit of a degree. He eventually decided to go full time in kitchens & enrolled in the school of hard knocks. He worked his way up from prep to kitchen supervisor, then Chef de Partie in Nashville. From there his wife & he decided to pick up & see the country. They settled in New Mexico where Chef Adam was hired as a Sous Chef under James Beard Nominated, Executive Chef Jonathan Perno at Los Poblanos Historic Inn & Organic Farm. Chef Adam spent 3 years working closely under Chef John Perno, his mentor & first chef to wholeheartedly invest in Adam. They had the pleasure of working together with a fully functioning Organic farm & a menu that dictated such. In late 2015 Chef Adam & his wife decided it was time to see a new city & moved up to Boston. He has settled in nicely under Chef Jeremy Sewall at Hotel Commonwealth.

Linnea Blake EXECUTIVE PASTRY CHEF AT HOTEL COMMONWEALTH, EASTERN STANDARD, & THE HAWTHORNE

Chef Linnea directs the pastry program at Eastern Standard Kitchen & Drinks, including the entire Hotel Commonwealth Events Program. Linnea grew up in Milford in Worcester County of Massachusetts & now resides in Allston. Linnea's interest in the culinary arts sparked at an early age when she would make meringues with her Swedish grandmother, Evelyn . Linnea's growing passion led her to enroll in Johnson & Wales in 2004. Shortly after graduating with a major in Pastry Arts in 2008, Linnea worked as a pastry chef at the Woodstock Inn in Vermont, specializing in wedding cakes & running their bakeshop. Linnea's extensive hotel experience started during her study abroad internship in Wales. It was in this converted 15th Century castle, where Linnea earned valuable experience running a hotel pastry program.

Jackson Cannon BAR DIRECTOR, EASTERN STANDARD

CO-OWNER; BAR DIRECTOR, THE HAWTHORNE

Jackson Cannon has always lived to exacting standards. Son & brother of renowned award- winning journalists Lou & Carl Cannon, Jackson grew up immersed in a world of travel, politics & literature. In his twenties Jackson dedicated himself to a career in music, traveling the world in support of dynamic acts. A stint booking music acts at the Lizard Lounge in Cambridge, Massachusetts provided the fortuitous introduction to the craft of bartending & Jackson seized the stage. Settling in Boston, Jackson transitioned out of music & found bartending to be the perfect profession for his diverse interests. Jackson opened Eastern Standard in 2005 as Bar Manager, quickly cementing the neighborhood brasserie‟s reputation as one of the country‟s best bars, known for its attention to properly crafted cocktails & unwavering hospitality in a high-volume environment. Jackson‟s iconic, expansive cocktail program offering more than 60 classic & new creations has secured Eastern Standard national attention from USA Today as one of the country‟s “Top 10 Hotel Bars” in 2006, Esquire magazine as one of the “Best Bars in America” in both 2008 & 2010 & Tales of the Cocktail‟s Spirited Awards for “Best High Volume Cocktail Bar” in 2012 & “Best American Restaurant Bar” in 2015. In 2011, Nightclub & Bar magazine named Jackson “Bartender of the Year.” The same year, Jackson introduced the next iteration of his vision when he opened The Hawthorne. Under Jackson‟s guidance, The Hawthorne has received local & national acclaim, most recently as a 2013, 2014 & 2015 James Beard Foundation Award semifinalist for “Outstanding Bar Program”– the only New England establishment to receive the honor in 2014. He was also personally recognized as a finalist for “Best Bar Mentor” at the 2013 & 2014 Tales of the Cocktail Spirited Awards & as a 2014 Wine Enthusiast Wine Star Award nominee for “Mixologist/Brand Ambassador of the Year.”





PLATED DINNER

Three Passed Hors d‟oeuvres for One Hour

One Stationary Display

•••

Three Course Plated Dinner

One First Course Selection

Two Entrées & One Vegetarian Entrée

•••

One Plated Dessert

$105 per person

STANDING COCKTAIL PARTY

TWO HOUR EVENT

Additional selections & hours may be added for a fee •••

Three Passed Hors d„oeuvres

Two Stationary Display Items

$68 per person

BUFFET DINNER

Three Passed Hors d‟oeuvres for One Hour

One Stationary Display

•••

Buffet Dinner

Two Starters


•••

One Dessert Selection

$98 per person

ELITE DINING EXPERIENCES

AVAILABLE IN THE OLMSTED OR CHARLES ROOM 10 person minimum, 24 person maximum

*Tower of Raw Oysters & Local Seafood, served family style

•••

Four Course Plated Dinner

One First Course Selection


Cheese Course

•••

One Plated Dessert

•••

Wine Pairings with each course

$195 per person

menus include freshly baked artisan breads Jim‟s Organic Coffee, Decaffeinated Coffee, & a selection of MEM Teas

MENU PRICING

EVENING MENUS

2017-2018





EVENING MENUS

2017-2018

Crispy Island Creek Oyster lemon-black pepper aïoli

Maine Lobster Crepe avocado, pickled red onion

Crispy Fish Taco avocado, slaw (GF)

Smoked Salmon* rye crostini, preserved lemon, dill

Seared Tuna Tostada* avocado, chili lime (GF)

Crab Cake citrus remoulade

Grilled Shrimp Creole tomato glaze (GF)

Lobster Taco mango salsa, avocado (GF)

Crispy Potato Cake duck confit, red onion jam

Apple Tartlet curried chicken

Crispy Chicken Croquettes sesame dipping sauce

Pepper Crusted Beef Tenderloin*

blue cheese, crispy shallot, house-made cracker

Smoked Pork corn cake, fennel slaw

House-made Sausage roasted onion petal, mustard

Beet Tartare potato chip, chive, crème fraîche (GF)

Flatbread walnut, honey, goat cheese, arugula

Black Mission Fig honey, sea salt

Quinoa & Vegetable Cup cucumber, feta

Zucchini Fritters tomato jam

Basil Parmesan Arancini garlic aïoli

Tempura Green Bean avocado crema (GF)

Medjool Dates blue cheese (GF)

Wild Mushroom Toast tellegio, truffle oil

Brie Tartlet roasted pear

Olive Tapenade herb chèvre, crostini

Artichoke & Goat Cheese Croquette lemon aïoli

Eggplant Caponata goat cheese, raisins, red pepper

Roasted Grape & Ricotta Crostini fried sage

PASSED HORS D’OEUVRES - additional selections at $6 per item per person -





EVENING MENUS

2017-2018

STATIONARY DISPLAYS

select one additional selections may be added for a fee

minimum of 25 guests per display

ARTISANAL CHEESE BOARD selection of three locally sourced cheeses house-made bread & crackers dried fruit, jams, chutneys, honey

ANTIPASTI* roasted & marinated vegetables whipped ricotta tomatoes & mozzarella herbed olives artisan breads

CHILLED LOCAL SEAFOOD RAW BAR (GF)* local oysters crab claws littleneck clams jumbo cocktail shrimp citrus cured ceviche mignonette & cocktail sauce supplemental charge of $18 per person HOUSE-MADE FLATBREADS Select three:

margherita sliced tomatoes, mozzarella, basil

mushroom potato, robiola cheese

traditional Pepperoni

salami arugula, parmesan, marinara

pesto parmesan, roasted red peppers

eggplant mozzarella, tomato

white clam* local little necks, classic white sauce, pecorino

fat kid bacon, sausage, potato, oregano

SMOKED & CURED SEAFOOD * smoked mussel salad cured arctic char lox smoked Atlantic salmon citrus cured ceviche smoked trout served with house-made pickled vegetables crackers & baguette supplemental charge of $12 per person

SPREADS, BREADS & DIPS herbed ricotta hummus pico de gallo French onion dip chef‟s selection of breads, pitas & chips

CHARCUTERIE DISPLAY* salumis terrines pates house-made pickles mustards assorted breads





PLATED DINNER select one first course option, two entrées, one vegetarian entrée, one dessert

dinner menus include artisan breads & rolls

Jim‟s Organic Coffee, Decaffeinated Coffee, & a selection of MEM Teas

additional courses may be added for $12 per course, per person choice of entrée upon seating, night of event, additional $15 per person

FIRST COURSE

Mixed Green Salad (GF)

cucumbers, red peppers, tomato, Dijon vinaigrette

Greek Salad (GF)

feta, olive, cucumber, tomato, onion, herb yogurt dressing

Classic Caesar Salad*

grana padano, garlic crouton

Chilled Shrimp Rice Salad (GF)

carrot, scallions, sesame dressing

Bibb Lettuce Salad

sourdough crouton, dijon vinaigrette

Spicy Beef Salad* (GF)

roasted red peppers, cilantro, soy

Baby Spinach Salad (GF)

candied pecan, egg, bacon, shallot vinaigrette

New England Clam Chowder

bacon, herbed crouton

Maine Lobster Bisque (GF)

crème fraîche

Sweet Onion & Potato Soup (GF)

brioche, crème fraîche

Grilled Eggplant (GF)

spring greens, roasted red pepper, feta, wild rice vinaigrette

Heirloom Tomato (GF)

chimichurri, crispy lentils, garlic, mushroom

Maine Lobster* (GF)

grilled corn, potato, dill

supplemental Charge of $8 per person

Smoked Scallop* (GF)

potato purée, sauce vierge, ancho chili oil

Spiced Beets (GF)

speck, balsamic, herbs

Roasted Beet Salad (GF)

hazelnuts, creamy goat cheese

Butternut Squash Soup (GF)

herbed croutons

Marinated Tomato Salad (GF)

basil, mozzarella, balsamic

Asparagus Salad

goat cheese croquette, balsamic vinegar

EVENING MENUS

2017-2018





select one first course option, two entrées, one vegetarian entrée, & one dessert choice of entrée upon seating, night of event, additional $15 per person

PLATED DINNER ENTRÉES

PLATED DINNER, CONTINUED

EVENING MENUS

2017-2018

Slow Roasted Arctic Char (GF)

Black rice, green beans, lemon butter

Pan Seared New Bedford Scallops (GF)

bacon lardons, wild mushrooms, parsnip purée

Maine Salmon (GF)

crispy skin, swiss chard, mushrooms,

saffron herb broth

Pan Seared Atlantic Halibut (GF)

Meyer lemon, rosemary butter, baby spinach

Oven Roasted Chicken Breast

sweet potato purée, broccoli, crispy shallot

Sausage Stuffed Chicken (GF)

wild rice, asparagus

Bacon-Wrapped Chicken Roulade (GF)

creamy polenta, swiss chard

Maple Glazed Pork Chop (GF)

braised cabbage, roasted potatoes

Mustard Rubbed Rack of Lamb (GF)

braised leeks, potato purée, red wine

supplemental Charge of $10 per person

Curry Braised Pork (GF)

forbidden rice, sugar snap peas, spring onion herb salad

Beef Osso Bucco (GF)

spiced tomato ragout, orange gremolata

Smoked Muscovy Duck Breast (GF)

kale & mustard greens, parsnip purée, plum gastrique

Beef Tenderloin (GF)

Potato purée, broccoli rabe, mushroom, red wine jus

VEGETARIAN ENTRÉES

Hand Cut Ricotta Gnocchi

roasted mushrooms, pecorino, crispy sage

Agnolotti

herb ricotta, roasted vegetables

Chef’s Risotto (GF)

crispy shallots, grana padano

Vegetable Timbale (GF) roasted tomato sauce, feta

Pithivier roasted root vegetables, caramelized onions, tomatoes

Quinoa Stuffed Pepper (GF)

ricotta, agridulce sauce

ENHANCEMENT Cheese Course Individually composed two cheese selection with accompaniments & breads $15 per person





PLATED DESSERTS

select one

Vanilla Crème Brûlée shortbread cookies Buttermilk Panna Cotta (GF) red berries, pistachios Lemon Tart torched meringue

Milk Chocolate Pot de Crème (GF) caramel cream, fleur de sel Coconut Tres Leches Cake roasted pineapple

Flourless Mocha Tort (GF) cassis, Chantilly Carrot Cake cream cheese mousse, toasted pecans Espresso Semifreddo olive oil crumble, sea salt

Chocolate Ganache Tart almond, passion fruit

Fruit Galette French vanilla ice cream, candied almond

EVENING MENUS

2017-2018





DINNER BUFFET

select two starters, two entrées & one vegetarian entrée, one dessert Other items may be added for an additional fee

STARTERS

New England Clam Chowder bacon, herbed croutons Maine Lobster Bisque (GF) crème fraîche Sweet Onion & Potato Soup (GF) brioche, crème fraîche Butternut Squash Soup (GF) herbed croutons

Mixed Green Salad (GF) cucumbers, red peppers, tomato, Champagne vinaigrette Greek Salad (GF) feta, olive, cucumber, tomato, onion, yogurt herb dressing

Classic Caesar Salad* grana padano, garlic crouton Marinated Tomato Salad (GF) basil, mozzarella, balsamic Bibb Lettuce Salad sourdough crouton, dijon vinaigrette Baby Spinach Salad (GF)

candied pecan, egg, bacon, shallot vinaigrette

ENTRÉES

Pan Seared New Bedford Scallops (GF) bacon lardons, wild mushrooms, parsnip purée Arctic Char (GF) snap pea salad, orange vinaigrette Baked Halibut (GF) tomato, asparagus, white beans Mustard Rubbed Haddock (GF) quinoa, chive butter Oven Roasted Chicken Breast sweet potato purée, broccoli, crispy shallot Fontina Stuffed Chicken wild rice, asparagus Rosemary Chicken Breast creamy polenta, baby spinach, pearl onion

Bacon-wrapped Chicken Roulade (GF)

creamy polenta, swiss chard

Grilled Flatiron Steak* broccoli rabe, potato purée, mushrooms, red wine

Braised Beef Short Rib spinach, polenta, crispy shallot

Ribeye*

blue cheese creamed spinach, beer-battered onion rings Maple Glazed Pork Loin (GF) braised cabbage, roasted potatoes

VEGETARIAN ENTRÉES

Hand Cut Ricotta Gnocchi

roasted mushrooms, pecorino, crispy sage

Chef’s Risotto (GF)

crispy shallots, Grana Padano

Quinoa Stuffed Pepper (GF) roasted tomato sauce, feta

Baked Vegetable Lasagna tomato purée, mozzarella, basil

EVENING MENUS

2017-2018





EVENING MENUS

2017-2018

BUFFET DESSERTS

select one - additional selections at $6 per item per person -

Fruit Tartlets

lemon curd

Assorted Cupcakes

buttercream frosting

Chocolate Pudding (GF)

caramel cream

Honey Dipped Donuts

Petite Seasonal Pies

butter pastry crust

Key Lime Parfait

graham crumble, whipped cream

Pineapple Upside Down Cake

whipped crème fraiche

Rosemary Bread Pudding

caramel sauce, Chantilly

DESSERT DISPLAYS

THE CLASSIC DESSERT

Cookies, bars, & sweets

$18 per person

THE URBAN DESSERT

Selection of upscale mini cakes, trifles, & bon bons

$28 per person

THE SWEET SHOPPE

our pastry team’s creation of a sweet wonderland

items are designed to be passed as well as arranged in a delightfully indulgent presentation

house-made confections such as lollipops, marshmallows, meringues, fudge, & bon bons

pastries of French macarons, tartlets, verrines, petit four cakes, & donuts

$65 per person, minimum of 75 guests

PARTY FAVORS

gifts “to go”, these treats are wrapped & ready for your guests to enjoy later 14 day advance notice required

WHOOPIE PIES

traditional chocolate cake with vanilla filling

$8 per bag

DONUT HOLES

cinnamon sugar

$8 per bag

DARK CHOCOLATE BARK (GF)

dried cherry, walnut, sea salt

$8 per bag

BON BONS

four hand crafted chocolate confections

$12 per bag

FRENCH MACARONS

four traditional almond sandwich cookies with choice of two colors

$12 per bag

MONOGRAMMED SUGAR COOKIE

one cookie with colored icing

$12 per bag





EVENING MENUS

2017-2018

HOSTED BAR & BEVERAGE OPTIONS

a bar set-up fee of $150 per bar applies. one bar & bartender per 75 guests

BASIC LIQUORS

Absolut Vodka, Beefeater Gin, Brugal Rum, Milagro Blanco Tequila, William Weller Reserve Bourbon, Seagram‟s VO Canadian

Whisky, Dewar‟s Scotch, Pierre Ferrand 1840 Cognac, Bols Triple Sec, Dolin Dry Vermouth, Martini & Rossi Sweet Vermouth

PREMIUM LIQUORS

Ketel One Vodka, Grey Goose L‟Orange, Tanqueray Gin, Brugal Rum, Sailor Jerry Spiced Rum, Milagro Blanco Tequila, Basil Hayden‟s

Bourbon, Crown Royal Canadian Whisky, Dewar‟s Scotch, Glenlivet Single Malt Scotch, Hennessy Privilege VSOP Cognac, Bols Triple

Sec, Dolin Dry Vermouth, Martini & Rossi Sweet Vermouth

TABLESIDE WINE SERVICE PACKAGE

house wines

$25 per person, white wine, red wine

$30 per person, white wine, red wine, sparkling wine toast

BAR PACKAGE, BILLED ON CONSUMPTION

Basic Bar

Basic brand liquor, wines (white, red, sparkling),

selection of beers, assorted sodas, bottled still &

sparkling water

$12 per cocktail

$14 per martini

Premium Bar

Premium brand liquor, wines (white, red, sparkling), selection of beers, assorted sodas, still & sparkling water

$16 per cocktail

$18 per martini

Cordials

Bailey‟s Irish Cream, BandB, Cointreau, Grand Marnier, & Sambuca

$14 per beverage

Non-Alcoholic Beverages

Still or Sparkling Water

$6 each

Coca-Cola, Diet Coke, Sprite, Ginger Ale

$5 each

Mocktails –a designer drink for the kids, the abstainer,

or the mom-to-be

$10 each

BAR PACKAGE, BILLED PER GUEST

Basic Bar Package

Basic brand liquor, house wines (white, red, sparkling),

selection of beers, assorted sodas, bottled still &

sparkling water

$24 per person, one hour

$65 per person, up to five hours

Premium Bar Package

Premium brand liquor, house wines (white, red, sparkling), selection of beers, assorted sodas, still & sparkling water



Premium Bar

Premium brand liquor, house wines (white, red, sparkling), selection of beers, assorted sodas, bottled still & sparkling water



Wine & Beer Bar

house wines (white, red, sparkling), selection of beers, assorted sodas, bottled still & sparkling water

$25 per person, up to two hours






EVENING MENUS

2017-2018

THE HAWTHORNE COCKTAIL BAR – $16 per beverage –

enjoy a selection of three of these signature cocktails from the award winning team at The Hawthorne Bar

FRENCH 75

Elegance personified

Gin, Lemon, Champagne

PHIL COLLINS

So easy to love!

Cucumber Vodka, Chartreuse, Lime, Soda

COMMODORE

Sophisticate daiquiri interpretation

Rum, Lemon, Bitters

SAZERAC

Original Big Easy Old Fashioned

Rye, Peychaud‟s Bitters, Absinthe

SPITFIRE

Creative margarita variation

Tequila, Aperol, Cinnamon, Grapefruit, Lime

WHISKEY SMASH

The drink that built this town

Whiskey, Lemon, Mint

BEER SELECTION

– $8 each – SAM ADAMS LIGHT

Focused on brewing a flavorful, high quality beer with a light-bodied taste & fewer calories, Sam Adams Light is a unique beer, not a lighter version of the Boston Lager. Sam Adams Light is the only light beer that uses no adjuncts & a traditional brewing process to ensure a balance of flavor & light-bodied taste. No other domestic light beer uses only the four classic ingredients of beer: pure water, lager yeast, Noble hops & barley malt.

BUD LIGHT

The number one beer in America year after year for a good reason. Low ABV & only 110 calories per 12 ounce serving, drinks clean, clear & crisp.

NOTCH BREWERY

Brewed nearby in Ipswich, Notch has focused exclusively on session beer since it launch in 2010. Depending on the season, enjoy the Session Pils, Left of the Dial IPA, Saison, Black Lager or Berliner Weisse.

LAGUNITAS IPA

A well rounded, highly drinkable IPA out of Petaluna, California. A touch of Caramel Malt barley provised the richness that mellows out the tang of hops.

DOWNEAST CIDER

Sweet, refreshing & unfiltered, Downeast Original Blend hails the return of traditional New England apple cider made from all local fresh pressed fruit.

CLAUSTHALER NON-ALCOHOLIC

Classic convinces with its freshly flavorful & full-bodied taste & premium quality. A brew that fulfills the most exacting requirements for consummate beverage enjoyment.

RUSSIAN IMPERIAL STOUT

Inspired by brewers back in the 1800's to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes & plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate & burnt malt flavours. Often dry. Suggestions of dark fruit & flavors of higher alcohols are quite evident.

BROOKLYN BROWN

A blend of six malts, some of them roasted, give this beer its deep russet-brown color & complex malt flavor. Fruity, smooth, & rich with a caramel, chocolate, & coffee background. Generous late hopping brings forward a nice hop aroma to complete the picture. Brooklyn Brown Ale is full-flavored but retains a smoothness & easy drinkability that has made it one of the most popular dark beers in the Northeast.

LEFFE BLOND

Leffe Blond, from Leuven, Belgium, is the flagship of Leffe. The unique recipe is the fruit of centuries of experience in the art of brewing, which brings a broad palette of aromas into balance. It is elegant, smooth & fruity, & it has a spicy aftertaste with a hint of bitter orange.

JACK’S ABBY HOPONIUS UNION INDIA PALE ALE

Hoponius Union harmoniously combines lager yeast fermentation & West Coast IPA hops. Our India style Pale Lager is like a traditional IPA but with a twist – it‟s fermented cold & aged for extended periods. A blend of classic American hops creates a huge tropical fruit & citrusy hop aroma. A dry finish accentuates the pleasant bitterness & hop profile.





EVENING MENUS

2017-2018

WINE SELECTION pricing per 750ml bottle

vintages are subject to change

Sparkling Wine

NV Bollicini Prosecco (Italy) $42

NV El Xamfra “Mercat” Brut Cava (Barcelona, Spain) $48

2008 Jean-Francois Merieau “Bulles” (Loire Valley, France) $58

NV Roederer Estate, Brut (Mendocino, CA) $65

NV Nino Franco “Faive” Rose, Brut Rose (Veneto, Italy) $70

NV Taittinger, Brut La Francaise (Champagne, France) $80

NV Véuve Clicquot, Brut “Yellow Label” (Champagne, France) $120

White Wine

2013 Astica Sauvignon Blanc (Cuyo, Argentina) $45

2012 Villa Locatelli Pinot Grigio (Friuli-Venezia Giulia, Italy) $45

2011 Pierre Sparr Riesling (Alsace, France) $48

2012 Santa Cristina “CampoGrande” Orvieto Classico (Umbria, Italy) $48

2015 Oxford Landing Estates, Chardonnay (South Australia) $48

2012 Loimer “Lois” Gruner Veltliner (Kamptal, Austria) $50

2011 Erath Pinot Gris (Willamette Valley, OR) $52

2014 Tohu Sauvignon Blanc (Marlborough, New Zealand) $54

2014 Domaine Paul Cherrier Sancere (Loire Valley, France) $56

2010 La Craie Vouvray, Chenin Blanc (Loire Valley, France) $58

2012 Brandborg “Fleur de Lis” White Pinot Noir (Umpqua Valley, OR) $60

2011 Landmark “Overlook” Chardonnay (Sonoma County, CA) $64

2010 Olivier Leflaive “Les Setilles”, Chardonnay (Burgundy, France) $65

2008 Louis Latour Meursault, Chardonnay (Burgundy, France) $105

Red Wine

2014 Excelsior Cabernet Sauvignon (Ashton, Africa) $45

2011 Aviron Beaujolais Villages, Gamay (Beaujolais, France) $45

2012 Pecchenino “San Luigi” Dolcetto di Dogliani (Piedmont, Italy) $47

2014 Silver Palm Pinot Noir (Central Coast, CA) $48

2011 Cannonball Cabernet Sauvignon (California) $48

2011 Domaine La Garrigue “Cuvée Romaine”, Grenache (Cotes du Rhone, FR) $50

2008 Melini “Isassi” Chianti Classico, Sangiovese (Tuscany, Italy) $56

2010 Chateau de Pitray Cotes de Castillon, Merlot Blend (Bordeaux, FR) $60

2010 Jim Barry “Lodge Hill” Shiraz (Clare Valley, Australia) $60

2013 Catena Malbec (Mendoza, Argentina) $62

2011 Produttori del Barbaresco Langhe, Nebbiolo (Piedmont, Italy) $64

2012 Au Bon Climat Pinot Noir (Santa Barbara, CA) $65

2005 Coto de Imaz “Reserva” Rioja, Tempranillo (Rioja, Spain) $70

2009 Jordan Cabernet Sauvignon (Russian River Valley, CA) $75

2012 Château Dubourg Saint Emilion Bordeaux $78

2007 Stags Leap Cabernet Sauvignon (Napa Valley, CA) $110





EVENING MENUS

2017-2018

EVENT GUIDELINES

miscellaneous fees & additional services

Miscellaneous Fees

Choice of Entrée upon seating, night of event , maximum of three entrees $15 per person

Chef Attendant $150 per Chef

Bartenders - One bartender per 75 guests, minimum requirement $150 per bartender

Coat Check Attendant – 1 attendant per 150 guests, minimum requirement $160 per attendant

Vendor Meals $55 per person & up

Fire Detail – required by the city of Boston for any events with exposed flames Applicable fees

Additional Services

Furniture Moving Fee $250 & up

Event rentals & equipment, premium linens, specialty chairs, etc. Custom quotes available

Audio Visual PSAV will provide a custom quote

evening catering menus 2017 - 2018 · one plated dessert ••• wine pairings with each course...

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