Dinner Buffet

Dinner buffets are designated for a minimum of 100 guests and designed to last up to two hours maximum. Menus are prepared based on the full guest guarantee only and limited to items consumed within the meeting room during dinner service. Chef fee is $225 per chef, per 75 guests. All dinners buffets include hand crafted breads and rolls and conclude with freshly brewed coffees and teas offered table-side.

The Patriot$150 per person

Beginnings
Mixed Leafy Greens, Compressed Cucumber, Tomato, Chia Seed Vinagrette
Roasted Pear & Endive Salad, Arugula, Toasted Hazelnuts, Feta Cheese, Cider Vinaigrette
Chopped Wedge Salad, Baby Iceberg, Roasted Tomatoes, Pancetta, Blue Cheese, Buttermilk Dressing

Entrées
BBQ Spiced Bay of Fundy Salmon, Wild Rice with Savoy Cabbage, Grilled Leeks
Ratatouille-Penne Pasta, Squash, Zucchini, Eggplant, Pepper, Onion, Crushed San Marzano Tomatoes
Herb-Roasted Chicken Breast, Roasted Asparagus, Lemon Butter
Filet of Beef, Bordelaise Sauce, Mushrooms

Accompaniments
Charred Creamed Corn, Truffle, Smoked Salt
Olive Oil Roasted Mashed Potatoes
Green Bean Amandine, Garlic Confit, Lemon Zest

Desserts
Chef's Selection of Seasonal Desserts

Enhancements
New England Clam Chowder, Local Chopped Clams, Celery, Potato, Bacon, Spiced Oyster Crackers $10
Creamy Roasted Tomato Basil Soup $6

Lobster Roll Station
Local Maine Lobster, Celery Leaf, Sea Salt, Fresh Chives, Old Bay Aioli, Mini Brioche Roll, House Made Ketchup Chips $38
Chef Required

Little Italy$166 per person

Beginnings
Chilled Local Calamari Salad, Tear Drop Tomatoes, Green Beans, Celery, Green Onion, Lemon Oregano Vinaigrette
Grilled Asparagus and Watercress Salad, Gorgonzola Piccante, Crumbled Egg, Crispy Shallots, Red Wine Vinaigrette
Caprese Salad, Marinated Heirloom Tomato, Fregola, Arugula, Pickled Onion, Basil Pesto, Aged Balsamic

Charcuterie Platter, Sliced Salami Toscano, Prosciutto di Parma, Bresaola, Parmigiano-Reggiano, Gorgonzola Piccante, Marinated Olives, Roasted Peppers, Pickled Vegetables, Roasted Wild Mushrooms, Wood Fired Artichoke Hearts

Entrées
Shrimp Fra Diavolo, Orecchiette Pasta, San Marzano Tomato Sauce
Pollo Limone, Seared Organic Chicken Breast, Mushrooms, Artichokes, Lemon Cream Sauce
Seared Sirloin Steak Pizzaiola, Braised Peppers and Onions, Roma Tomato Sauce, Garlic Chips

Accompaniments
Warm Olive Oil Mashed Fingerling Potatoes, Fresh Parsley, Sea Salt
Roasted Baby Carrots with Arugula-Pumpkin Seed Pesto

Desserts
Chef's Selection of Seasonal Desserts

Enhancements
Pasta Fagioli Soup $8

The Cape Cod$190 per person

Beginnings
Boston Bibb Lettuces, Spiced Walnuts, Fresh Local Apples, Dried Cranberries, Jansel Valley Goat Cheese, Maple Mustard Vinaigrette
Roasted Beet & Arugula Salad, Pepitas, Crumbled Feta Cheese, Honey Balsamic Dressing
New England Clam Chowder, Local Chopped Clams, Celery, Potato, Bacon, Spiced Oyster Crackers

Entrées
Classic Yankee Pot Roast, Slowly Braised Beef Chuck Roast in Red Wine and Spices, Root Vegetables, Horseradish Cream, Fried Parsnips
The Clambake, Local Maine Lobster, Red Potatoes, Andouille Sausage, Little Neck Clams, Corn on the Cob, Mussels, Clam Broth
Seared New England Monkfish, Roasted Lettuces, Cannellini Beans, Pork Belly, Shellfish Emulsion

Accompaniments
Red Cabbage Coleslaw, Carrots, Red Onion, Fresno Chili, Scallions, Bell Peppers
Warm Lump Crab and Artichoke Dip Served with Crostini Boston
Baked Pork & Beans

Desserts
Chef's Selection of Seasonal Desserts

Enhancements
Molasses Brined Barbecue Chicken Breast, Roasted Corn, Fingerling Potato Fricassee
$12

All menus and pricing subject to change without notice. All Food and Beverage charges are subject to a 17% Service Charge (of which 100% is paid to service employees), 8% Taxable Administrative Fee (of which no portion is paid to service employees) & 7% State Meals Tax.