wedding catering menus 2018-2019...wedding catering menus 2018-2019 our culinary offering from the...

WEDDING CATERING MENUS

2018-2019

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.

A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED

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

WEDDING MENUS

2018-2019

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 Boston. 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.”







COMMONWEALTH SIGNATURE WEDDINGS

WEDDING MENUS

2018-2019

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

•••

Custom-designed Wedding Cake

$125 per person

BUFFET DINNER

Three Passed Hors d’oeuvres for One Hour

One Stationary Display

•••

Buffet Dinner

Two Starters

Two Entrées & One Vegetarian Entrée

•••

Custom-designed Wedding Cake

$115 per person

menus include freshly baked artisan breads Jim’s organic coffee, decaffeinated coffee, & a selection of MEM teas







WEDDING MENUS

2018-2019

Crispy Island Creek Oyster lemon-black pepper aïoli

Crispy Fish Taco avocado, slaw (GF)

Smoked Bluefish Pâté* chive, crème fraîche (GF)

Seared Tuna Tostada* avocado, chili lime (GF)

Crab Cake citrus remoulade

Grilled Shrimp Creole tomato glaze (GF)

Lobster Taco mango salsa, avocado (GF)

Lobster corn cake, fennel slaw

Crispy Potato Cake duck confit, red onion jam

Apple Tartlet curried chicken

Crispy Chicken Croquettes sesame dipping sauce

Steak Tartare* cornichon, crostini

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 (GF)

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 -







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

artisanal breads

CHILLED LOCAL SEAFOOD RAW BAR (GF)*

local oysters

Chef’s selection of crudo

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

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


SPREADS, BREADS & DIPS

herbed ricotta

hummus

pico de gallo

French onion dip

Chef’s selection of breads, pitas & chips

CHARCUTERIE DISPLAY*

salumis

terrines

pâté

mustards & pickles

artisanal breads

STATIONARY DISPLAYS

WEDDING MENUS

2018-2019







PLATED DINNER

select one first course option, two entrées, one vegetarian entrée 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)

cucumber, tomato, radish, carrot, Dijon vinaigrette

Greek Salad (GF)

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

Classic Caesar Salad*

Grana Padano, herbed crouton

Boston Bibb Salad (GF)

walnuts, dried cranberries, Great Hill blue cheese,

cider vinaigrette

Arugula Salad (GF)

roasted asparagus, bacon, parmesan, honey Dijon vinaigrette

Roasted Beet Salad (GF)

greens, feta, lemon herb vinaigrette

Marinated Tomato Salad (GF)

basil, mozzarella, balsamic

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


Smoked Scallop* (GF)

potato purée, sauce vierge, ancho chili oil


New England Clam Chowder

bacon, herbed crouton

Maine Lobster Bisque (GF)

crème fraîche

Confit of Tomato Soup (GF)

basil, herbed crouton

Curried Butternut Squash Soup (GF)

yogurt, cilantro

WEDDING MENUS

2018-2019







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

WEDDING MENUS

2018-2019

Arctic Char

toasted cous cous, haricot vert, blistered cherry tomato

Pan Seared New Bedford Scallops (GF)

mushrooms, leeks, carrot purée, sauce vierge

Maine Salmon (GF)

crispy skin, swiss chard, mushrooms, saffron herb broth

Roasted Halibut (GF)

lentils, brown rice, sautéed greens, lemon herb butter

Lemon Rosemary Chicken

wild rice, orzo pasta, arugula salad

Sausage Stuffed Chicken (GF)

wild rice, asparagus

Roasted Chicken Roulade (GF)

creamy polenta, swiss chard

Confit Pork Belly (GF)

braised cabbage, house-made bacon, polenta

Mustard Rubbed Rack of Lamb (GF)

braised leek, potato purée, red wine


Beef Osso Bucco (GF)

spiced tomato ragout, orange gremolata

Braised Beef Shortrib (GF)

roasted garlic potato purée, pearl onion, carrot, red wine

Smoked Muscovy Duck Breast (GF)

kale & mustard greens, parsnip purée, plum gastrique

Beef Tenderloin (GF)

potato purée, red wine braised mushroom, leek, whole grain

mustard gastrique

Ribeye*

blue cheese creamed spinach, beer-battered onion rings

VEGETARIAN ENTRÉES

Chef’s Risotto (GF)

Grana Padano, crispy arugula

Hand-cut Ricotta Gnocchi

roasted vegetables, pecorino

Agnolotti

herb ricotta, roasted vegetables

House-made Tagliatelle

mushroom, parmesan cream sauce, truffle oil

Pithivier

roasted root vegetables, caramelized onions

Quinoa Stuffed Pepper (GF)

ricotta, agridulce sauce

Greek Stuffed Cabbage Leaves (GF)

rice, mushroom, tomato, herbs, lemon

Potato & Pea Samosa

sautéed greens, spiced tomato relish, cilantro

Cheese Course

individually composed selection of two cheeses

accompaniments & bread

$15 per person

Sorbet Intermezzo

Chef selected sorbet interlude

$10 per person

ADDITIONAL COURSES







DINNER BUFFET

select two starters, two entrées & one vegetarian entrée, one dessert additional selections may be added for a fee

STARTERS

Mixed Green Salad (GF)

cucumber, radish, carrot, tomato, Dijon vinaigrette

Greek Salad (GF)

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

Classic Caesar Salad*

Grana Padano, herbed croutons

Marinated Tomato Salad (GF)

basil, mozzarella, balsamic

Boston Bibb Salad

walnuts, dried cranberries, Great Hill blue cheese, cider vinaigrette

Arugula Salad (GF)

roasted asparagus, bacon, parmesan, honey Dijon vinaigrette

New England Clam Chowder

bacon, herbed croutons

Maine Lobster Bisque (GF)

crème fraîche

Roasted Corn & Poblano Soup (GF)

crispy tortilla strips

White Bean & Vegetable Soup (GF)

fresh herbs

Confit of Tomato Soup (GF)

basil, herbed crouton

Curried Butternut Squash Soup (GF)

yogurt, cilantro

ENTRÉES

Pan Seared New Bedford Scallops (GF)

mushrooms, leeks, carrot purée, sauce vierge

Arctic Char

toasted cous cous, haricot vert, blistered cherry tomato

Roasted Halibut (GF)

lentils, brown rice, sautéed greens, lemon herb butter

Grilled Shrimp with Linguini

smoked sausage, roasted tomato, garlic wine sauce

Curry Roasted Chicken (GF)

basmati rice, spring peas, broccoli, cauliflower

Lemon Rosemary Chicken

wild rice, orzo pasta, arugula salad

Confit Pork Belly (GF)

braised cabbage, house-made bacon, polenta

Braised Beef Shortrib (GF)

roasted garlic potato purée, pearl onion, carrot, red wine

Grilled Flank Steak (GF)

cumin black beans, potato, peppers, onions, chimichurri

Beef Tenderloin (GF)

potato purée, red wine braised mushroom, leek, whole grain

mustard gastrique

Ribeye*

blue cheese creamed spinach, beer-battered onion rings

VEGETARIAN ENTRÉES

Chef’s Risotto (GF)

Grana Padano, crispy arugula

Hand-cut Ricotta Gnocchi

roasted vegetables, pecorino

House-made Tagliatelle

mushroom, parmesan cream sauce, truffle oil

Baked Pasta

spinach, caramelized onions, creamy tomato sauce, basil

Potato & Pea Samosa

sautéed greens, spiced tomato relish, cilantro

WEDDING MENUS

2018-2019







WEDDING CAKES included in your menu price

WEDDING MENUS

2018-2019

our Chef is happy to design a cake based on your own unique vision. design ideas should be submitted a minimum of (30) days prior to your event. additional fees may apply depending on the complexity of the design request.

CAKE FLAVORS

Vanilla

Coconut

Chocolate

Lemon

Carrot

Red Velvet

Almond Cake (GF)

FILLINGS

Vanilla Buttercream

Chocolate Buttercream

Mocha Buttercream

Fresh Berries & Cream

Cream Cheese Buttercream

Lemon Curd

Raspberry Jam

Peanut Butter Mousse

Chocolate Mousse

FROSTINGS

Vanilla

Caramel

Cream Cheese

Raspberry

Lemon

Chocolate

JUNIOR MEALS

- $35 per child - for guests 10 years & younger

select one item per course

FIRST COURSE

Caesar Salad*

Grana Padano, herbed crouton

Mixed Green Salad

ranch dressing

ENTRÉE

Grilled Chicken Breast

mashed potatoes, seasonal vegetable

Beef Tenderloin*

mashed potatoes, seasonal vegetable

Chicken Tenders

French fries

Pasta with Marinara Sauce

Macaroni & Cheese







WEDDING MENUS

2018-2019

DESSERT DISPLAYS

LATE NIGHT SNACKS

FRIENDLY FENWAY BREAK warm pretzels knots & baseball mustard burger sliders, with & without cheese* mini hotdogs lobster sliders

$28 per person

FLATBREAD

classic cheese pepperoni

$20 per person

SWEET & SALTY BREAK caramel popcorn potato chips toffee nut brittle party mix

$14 per person

GRILLED CHEESE & FRENCH FRIES

$16 per person

THE CLASSIC DESSERT

cookies, bars & sweets

$18 per person

DONUT DISPLAY

Chef’s seasonal assortment of house-made donuts

$24 per person

CHOCOLATE DISPLAY

truffles, bon bons, double chocolate cupcakes,

chocolate caramel tartlets, mini mousses, cookies, macarons

$30 per person

PIES & TARTS

house-made & seasonal

$26 per person

NEW ENGLAND SWEETS

Boston cream pies, cider caramels, peanut butter & fluff tarts, maple fudge, seasonal petit pies

$28 per person

THE URBAN DESSERT

upscale mini cakes, trifles & bon bons

$35 per person

THE SWEET SHOP

A dramatic display of a sweet wonderland created by our pastry team.

Items such as bon bons, truffles, donuts, tarts, pies, cakes & more!

$65 per person, minimum of 75 guests







SWEET ADDITIONS

- $12 per person - plated desserts

Vanilla Crème Brulee

shortbread cookie

Creamsicle Cake

orange brandy glaze, candied orange

Lemon Tart

ginger meringue, berries

Milk Chocolate Pot de Crème (GF)

caramel, fleur de sel

Almond Tart

honey almond, whipped crème fraiche

Sourdough Beignets

dark chocolate, mascarpone

Old Fashioned Glazed Donut

frit compote, Tahitian vanilla ice cream

Flourless Dark Chocolate Torte (GF)

raspberries, vanilla bean chantilly

Carrot Cake

cream cheese mousse, tasted pecans

Espresso Semifreddo

cherries, chocolate

Chocolate Ganache Tart

almond, passion fruit

Coconut Tres Leches Cake

roasted pineapple

Cheesecake

pretzel crust, IPA caramel

WEDDING MENUS

2018-2019

DOLCE DEPARTURES

wedding favors treats are individually wrapped & ready for your guests to enjoy later

WHOOPIE PIES

traditional chocolate cake with vanilla filling

$8 per bag

DARK CHOCOLATE BARK (GF)

dried cherry, walnut, sea salt

$8 per bag

BON BONS

four hand crafted chocolate confections

$14 per bag

MONOGRAMMED SUGAR COOKIE

one cookie with colored icing

$12 per bag

FRENCH MACARONS (GF)

four traditional almond sandwich cookies with choice of two colors

$12 per bag







WEDDING MENUS

2018-2019

PRE-WEDDING BRIDAL PARTY REFRESHMENTS

POST-WEDDING FESTIVITIES

select one, select all

BRIDAL TEA PARTY

scones with house made jams & chantilly

assorted tea sandwiches, shortbread cookies, palmiers,

selection of MEM teas

$16 per person, 20 person minimum

YOGURT PARFAITS

seasonal fruit, Greek yogurt parfaits,

granola & local honey

$13 per person, 20 person minimum

WELLNESS & ENERGY BREAK fresh fruit smoothies trail mix packaged granola bars $16 per person, 20 person minimum

DAYTIME BEVERAGE MENU

Bottled Fiji water $6 each

Assorted Sodas $5 each

Coke, Diet Coke, Ginger Ale, Sprite, & Club Soda

Coffee Station $6 per person

Coffee Refresh $4 per person

Red Bull $8 each

Bottled Pellegrino $6 each

THE ULTIMATE COMMONWEALTH BRUNCH

$64 per person

Lobster Eggs Benedict* English muffin, Maine lobster, hollandaise

Brioche French Toast Vermont maple syrup, caramelized bananas

Chef’s Choice Vegetarian Frittata*

Maple-cured bacon & breakfast sausage*

Smoked Salmon Platter* bagels, capers, cream cheese,red onion, baby greens

Home Fries red bliss potatoes, paprika, onions

House-baked Breakfast Pastries

Classic Sliced Fruit assorted seasonal variety

From Our Bakery cannelés, croissants, madeleines

enhance your morning with the following beverage selections

BLOODY MARY BAR

A brunch classic, spice to taste!

$14 per beverage

MIMOSA BAR

Freshly squeezed orange juice + sparkling wine = perfection

$14 per beverage

menus include fresh squeezed orange & grapefruit juices,

Jim’s organic coffee, decaffeinated coffee, selection of MEM teas







WEDDING MENUS

2018-2019

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, Gosling’s Rum, Privateer Silver Reserve Rum, Lunazul Blanco Tequila, Evan Williams Bourbon, George

Dickel Tennessee Whisky, Dewar’s Scotch, Pierre Ferrand 1840 Cognac, Dolin Dry Vermouth, Martini & Rossi Sweet Vermouth

PREMIUM LIQUORS

Ketel One Vodka, Tanqueray Gin, Gosling’s Rum, Privateer Silver Reserve Rum, Fortaleza Blanco Tequila, Bulleit Bourbon, Bulleit

Rye, Crown Royal Canadian Whiskey, Glenlivet Single Malt Scotch, Hennessy Privilege VSOP Cognac, 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, B&B, Amaretto, Grand Marnier & Sambuca

$14 per beverage

Mocktails

a designer drink for the kids, the abstainer, or the mom-to-be

$10 each

Bottled Non-Alcoholic Beverages

still or sparkling water

$6 each

Coca-Cola, Diet Coke, Coke Zero, Sprite, Ginger Ale

$5 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

$28 per person, one hour


Wine & Beer Bar Package

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

$25 per person, up to two hours








WEDDING MENUS

2018-2019

THE HAWTHORNE COCKTAIL BAR

– $16 per beverage – enjoy a selection of two 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. BALLAST POINT GRAPEFRUIT SCULPIN India Pale Ale with a citrus twist. The tart freshness of grapefruit perfectly complements this IPA’s citrusy hop character. Grapefruit’s a winter fruit, but this easy-drinking ale tastes like summer. 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 LAGER 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 profile.







WEDDING MENUS

2018-2019

WINE SELECTION pricing per 750ml bottle

vintages are subject to change

Sparkling Wine

NV Bollicini Prosecco (Italy) $45

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 & Rosé

2013 Astica Sauvignon Blanc (Cuyo, Argentina) $45

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

2011 Pierre Sparr Riesling (Alsace, France) $48

2016 Mirabeau Classic Rosé (Côtes de Provence) $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

2016 Figuière 2016 Première Rosé (Côtes de Provence) $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

2010 Jordan Chardonnay (Russian River Valley, CA) $75

Red Wine

2014 Excelsior Cabernet Sauvignon (Ashton, Africa) $45

2011 Aviron Beaujolais Villages, Gamay (Beaujolais, France) $48

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

2011 Cannonball Cabernet Sauvignon (California) $50

2011 Domaine La Garrigue “Cuvée Romaine”, Grenache (Cotes du Rhone, FR) $52

2015 Artezin, Zinfandel, (Mendocino County, CA) $52

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

2012 Château Dubourg Saint Emilion Bordeaux $78

2015 The Hess Collection “Allomi”, Cabernet Sauvignon (Napa Valley, CA) $85 2013 Jordan Cabernet Sauvignon (Russian River Valley, CA) $92

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







WEDDING MENUS

2018-2019

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

Dance Floor Set-up Fee $150, plus tax

Furniture Moving Fee $250 & up

Stage Set-up Fee $250, plus tax

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

Audio Visual PSAV will provide a custom quote

wedding catering menus 2018-2019...wedding catering menus 2018-2019 our culinary offering from the...

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