Seaport culinary experience

Transcription

Sea port
culina ry exper ience
Sea port
Seaport Culinary Guide from Chef
We here in New England are blessed to have four very distinct seasons, each beautiful in its own way.
And with these seasons we are fortunate to be able to enjoy a variety of seasonal offerings from our
coastal waters and our farms that have created a rich culinary tradition.
It is this bounty of seasonal offerings that has inspired me to create what we believe to be a very unique
approach to our banquet menu – a menu that will change each month to bring our guests produce, fish
and other ingredients that are fresh, local and in season.
This is a departure from the traditional catering menu which plans out months in advance the specifics
of each meal with specific proteins, starches and vegetables. With Seaport’s Seasonal Offerings we will
select the three key staples for each menu based on what is fresh at the time – just as you would if you
were having someone over to dinner at your house.
Of course for clients who like to plan ahead we will continue to be able to select from an extensive
selection of menu options for each meal period.
And while my emphasis as Executive Chef here at Seaport is to bring to you the best of New England,
I do so also with the influences of more than forty years of being a culinary globetrotter working in
Europe, the Americas and the Far East.
For each dish that we create here at Seaport, my goal is to combine both what is familiar and
approachable with a twist of something unusual based on my experience cooking around the world and
new trends that I’m discovering in the incredibly dynamic and evolving world of food.
I invite you to join me on this culinary adventure and allow me to present a menu that is personal,
inventive and memorable for you and your guests.
Sincerely,
Executive Chef Richard Rayment
About Chef Richard
With more than forty years of professional culinary experience, Chef Richard Rayment is a classically trained chef from London
who has worked around the world, including London, San Francisco, Sydney, Bermuda and Boston. Chef Richard was trained in
the traditional City Guild apprenticeship programs in the UK and then, as a young chef, traveled the world on cruise lines with
ports of call in the Mediterranean, South America, and the Far East. Before coming to Seaport, Chef Richard worked in a variety of
executive chef positions for Ritz Carlton both in San Francisco and Boston and also for the prestigious St. James Club in London.
Influenced by the many regional spices and foods that he has experienced on his travels, and the bounty of fresh and local
ingredients and food that he first discovered while working in California, his approach to cooking is to combine the best of what is
local with the spices and cooking techniques that bring out the best of each element on the plate.
c h e f ’ s
s e a s o n a l
s e l e c t i o n s
Chef has taken the opportunity to reflect the seasonality of New
England where possible in his menu creation, currently we are featuring:
Foo d i nspi r ed by
t h e Fa r m er t o t h e C h ef
B R E A K S
Spring into Asparagus
Cold
Asparagus Wrapped in Parma Ham
Chilled Asparagus Soup Shooter
Hot
Grilled White Asparagus with Vegetable Crumble
Fried Asparagus with Spicy Remoulade
Mini Asparagus Quiche
Coffee, Tea and Decaffeinated Coffee
L U NC H
SOUPS
Included in your menu price.
Organic Chickpea Soup
and
Red Lentil Soup with Zucchini and Spinach
SANDWICH
Pan Bagnat; Fresh Tuna prepared with Olive Oil, Tomatoes,
Cucumber, Olives, Hard Boiled Egg, Red Wine Vinaigrette served
on a Crusty Roll
HOT PRESSED SANDWICH
Roasted Spring Lamb with Watercress and Minted Yogurt on
Ciabatta Bread
PASTA SAUCE FOR CHEF’S PASTA STATION
Spring Pesto Sauce
(nut free)
chef’s
s
e
a
s
o n
a
l
s e l e c t i o n s
R E C E P T I O N
COLD HORS D’OEUVRES
Crab with Pickled Ginger Salad on a Cucumber Round
English Pesto Ricotta Salata and Backyard Farms Tomato Canape
Smoked Chicken Salad and Beet Pearls on Mini French Shortbreads
Asparagus Cheddar Tart with Pickled Spring Onion
H O T HO R S D’ O E UVR E S
Mashed Fava Bean and Grilled Halloumi Bruschetta
Mini Fish Tacos with Tart Rhubarb Relish
Chicken and Waffle Bites with Maple Dipping Sauce
Mini Spring Leek Tarts
Spinach and Artichoke Crisps
Greek Spiced Lamb Loin on Toasted Pita with Skordalia
R I S O TTO S TATI O N
Spring Onion and Asparagus, Grana Padano Cheese
DI N N E R
APPETIZER
Priced with your dinner
Roasted Beets, Carrot Ribbons, Baby Arugula, Fresh Herb and Citrus Dressing
Fennel and Asparagus Salad with Hot Flaked Smoked Salmon,
Pumpernickel Crumble, Tarragon Drizzle
Black Pepper Bucatini with English Peas, Fava Beans, Stinging Nettle Cream with Shaved Ricotta Salata
c h e f ’ s
s e a s o n a l
s e l e c t i o n s
ENTRÉE
Sumac Scented Sea Bass, Lemon and Anise Cous Cous, Fatoush Salad with Parsley Mint Pesto
Pan Roasted Chicken with Roasted Tomato, Farmers Cheese Blintz, Baby Spinach,
Garlic and Thyme Demi-Glace
Tuscan Herb Chicken Breast with Zucchini and Feta Fritter, Tuscan Kale with
Crimini Mushrooms, Red Onion Lemon Rosemary Sauce
Spring Chicken Breast, Artichoke, Celery and Parmesan Salad
New Potatoes with Yellow Wine Sauce
Grilled Fillet of Beef, Sweet Pea Raviolis, Pea Green Salad with Morel Mushroom Sauce
BREAK
Cheesecake for Everyone
House Made Assorted Cheesecakes with Toppings to include Strawberry and Blueberry
Compote, Caramel, Whipped Cream, Chocolate Shavings
DESSERT
Strawberry Rhubarb Crumb Pie with Orange Custard Sauce
chef’s
s e a s o n a l
selections
OUR LOCA L SOURCES
Seaport is pleased to offer locally sourced produce from a variety of farms in Massachusetts
and the region. In addition we also source many of our deli meats from McKenzie Country
Classics® featuring all natural artisan meats from Vermont.
FA R M S . . . . . . . . . . . . . . . . O R I GIN
Back Yard Farms. . . . . . . . . . . Madison, ME
Baggott Farms . . . . . . . . . . . E. Windsor, CT
Brookdale Farm. . . . . . . . . . . Hollis, NH
Carlson’s Orchards . . . . . . . . . Harvard, MA
Czajkoski Farms. . . . . . . . . . . Hadley, MA
Dargoonian Farms. . . . . . . . . . Andover, MA
Eva’s Garden . . . . . . . . . . . . S. Dartmouth, MA
Harvest Farms. . . . . . . . . . . . Whately, MA
Jonathan’s Organics. . . . . . . . . Rochester, MA
Kenney Farms. . . . . . . . . . . . Concord, MA
Lanni Orchards . . . . . . . . . . . Lunenburg, MA
New Hampshire Mushroom Co.. . . Tamworth, NH
Simone’s Riverside Farm . . . . . . Sharon, MA
Two Friends Farms . . . . . . . . . Attleboro, MA
Wards Berry Farm. . . . . . . . . . Sharon, MA
Wilson Farms . . . . . . . . . . . . Litchfield, NH
Yonder Farms . . . . . . . . . . . . Valatie, NY
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BR EA K FA ST
BR E A K FA ST
BUFFE T SERV ICE
SE A P O R T CENTER B R E A K FA S T
Minimum of 20 guests
Fresh-Squeezed Orange and Grapefruit Juices
Chilled Cranberry Juice
Sliced Seasonal Fresh Fruit with Berries
Choice of either:
Scrambled Eggs with Tomato and Chive or
Classic Brioche French Toast with Berry Compote and Maple Syrup
Hickory-Bacon
Home-Fried Breakfast Potatoes
Seaport Bakery Basket containing Daily Selection of Mini Fresh
Pastries and Bagels with Butter, Preserves, Plain, Vegetable and
Low-Fat Cream Cheeses
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas
FORT POINT BREAK FA S T BUFFE T
Cheese Blintzes Topped with Blueberry Compote
Baked Vegetable Frittata
Hash Brown Potatoes
Chicken Apple Sausage
*These products may contain raw or undercooked ingredients. The FDA has advised that consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
**Contains Nuts.
All prices are subject to a Service charge, a taxable administrative fee and Massachusetts meal tax. Administrative fees and fees
for bartenders, chefs or other station attendants do not constitute a tip or service charge for these attendants. Beverage prices
are subject to change.
for Vegan,
for Gluten Free. All images are for illustrative purposes only.
1
BR E A K FA ST
CONTINENTAL
DELUXE CONTINENTAL
Selection of Individual Greek Yogurts
Assorted Cold Cereals with Skim and Whole Milk
2
BR E A K FA ST
“ WAV E” HE A LTH Y-S TA R T B R E A K FA S T
Greek Yogurt Bar
Local Greek Yogurt, Served with Toppings to include: Chia
Seeds, Fresh Blueberries, Flax Seeds, Raw Honey, Raw Almonds,
Unsweetened Roasted Coconut, and Dried Cranberries
Kale, Roasted Sweet Tomatoes, and Egg-White “Muffins”
Sweet Potato and Roasted Salmon Hash
Assorted Sprouted Grain Breads, Butter & Almond Butter
ENH A N CE YO U R B U FFE T
W ITH THE SE AC TI O N S TATI O NS
*Eggs and *Omelets Prepared to Order with Choice of Ingredients
to include: Swiss Cheese, Cheddar Cheese, Black Forest Ham, Diced
Onions, Green Peppers, Red Peppers, Tomatoes, Bacon and Sliced
Mushrooms
BREAKFAST UPGRADES
Complement your breakfast buffet with these upgrades:
New England Seafood Cakes with Red Pepper Remoulade
Oven-Roasted Creamer Potatoes with Fresh Rosemary
Grilled Vegetables with Fresh Herb and Olive Oil
*Hand-Carved Tenderloin of Beef Accompanied by a Peppercorn
Demi-Glace and Fresh Rolls
(Serves 25)
3
B R E A K FA S T
BREAKFAST UPGRADE S c o n t i n u e d
Scrambled Eggs with Tomato and Chive
Sliced Seasonal Fresh Fruit and Berries Served with Raspberry Yogurt
Sliced, Smoked Salmon with Cream Cheese, Capers, Onions, HardCooked Eggs and Sliced Tomatoes, Served with Mini Bagels
(Serves 20)
French Toast with Berry Compote
Hickory-Smoked Bacon or Grilled Sausages
Two pieces per guest
Egg and Sausage Buttermilk Biscuit
Breakfast Pizza, Spinach, Egg, Cheddar
Vegetables and Scrambled Egg Whites on Griddle Gluten-Free Bread
Scrambled Egg Whites, Feta Cheese, Sun-Dried Tomatoes in Herb
Tortilla Triangle Wrap
4
BR E A K FA ST
PL ATED SERV ICE
N O R TH EN D
Chilled Vegetable Juice or Fresh-Squeezed Orange Juice
Citrus Salad with Lemon Zest
Grilled Tomato, Crispy Pancetta, Poached Eggs, English Muffin, Basil
Hollandaise, Rosemary Roasted Potatoes
Seaport Bakery Basket with Butter
WATER FRO NT
Fresh-Squeezed Orange Juice
Scrambled Eggs with Bacon and Sausage , Home-Fried Potatoes,
Roasted Tomato
Seaport Bakery Basket with Butter
5
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BR EA K s
BR E A K s
30 - MINUTE BR E A K S
30-Minute Specialty Breaks to Enhance Your Meeting
ICE CR E A M SU N DA E B R E A K
French Vanilla, Cappuccino and Double Chocolate Ice Cream
Variety of Tempting Toppings and Sauces to include:
M&M’s™, Mini Reeses™ Peanut Butter Cups™, Feuilletine,
Strawberry Compote, Hot Fudge Sauce, Caramel Sauce, Whipped
Cream, Cherries (All toppings except Feuilletine.)
Freshly Brewed Regular, Decaffeinated Coffee and Assorted Teas
THE DISTRICT
Warm Mini Pretzel Bites
Variety of Dipping Sauces to include: Cheddar & Horseradish,
Spicy Honey Mustard, Nutella™
Bowls of Warm Nuts
Assorted Candy Bars
Assorted Soft Drinks, including Diet
C HO C O L AT E , C HO C O L AT E , C HO C O L AT E
Milk Chocolate Toffee Sea Salt Bark
Dark Chocolate Dipped Strawberries
Mini Chocolate Chip Cookies
Assorted Soft Drinks, including Diet
Hot Chocolate or Chocolate Milk
7
BR E A K s
GO U R M E T P O P CO R N B R E A K
Assorted Flavors of Popcorn in Retro Boxes to include:
Aged White Cheddar, Kettle Corn, Sea Salt
Popcorn Enhancers: Individual Boxes of Junior Mints™, Milk Duds™,
and Raisinettes™
Assorted Spindrift™ Fruit-Flavored Sodas
Chilled Flavored Mineral Waters
S TA R B U CK S ™ C A FÉ ENERGIZER
Mini Assorted Cookies and Brownies
Espresso Shortbread
**Mini Biscotti
Whole Fresh Fruit
Chilled Bottled Starbucks™ Frappuccinos
Starbucks™ Brewed Coffee, Starbucks™ Decaffeinated Coffee and
Assorted Teas
B U IL D YO U R OW N TR A IL M I X
Mason Jars of: Chocolate Chips, Dried Cranberries, Golden Raisins,
Almonds, Cashews, Mini Pretzels, Crushed Granola, Sesame Sticks,
Salted Sunflower Seeds
SEAPORT’S OWN HONEY BREAK
Enjoy these Honey Treats from our own hives:
Honey and Vanilla Cupcakes
Banana, Blueberry, Bee Pollen Smoothie “Shots”
Honeyed Fresh-Melon Cubes with Chia Coconut Pudding
Honey & Bee Pollen Popcorn
Honey and Orange Iced Tea
Please let us know if you would like to arrange a visit from our
beekeeper, Edwin Medrano, to enhance your break for 30 minutes.
8
BR E A K s
FIT & FUN BRE A K– “ WAV E” FRE SH A IR BRE A K
WAV E FITNE SS B R E A K
Assorted KIND™ & Protein Bars
Strawberry and Chia-Seed Yogurt
Vanilla and Flax Seed Yogurt
**Raw Slivered Almonds
Bowl of Seasonal Fruits and Berries
Rice Cakes with Apple Butter, Hazelnut Butter
Flavored Propel™, Coconut Water and Lemon Water
Our own Wave Fitness Instructors will guide groups of 10–200
people through a 15-minute Strengthen & Lengthen Break or
Business Attire Yoga/Thai Chi Break at Seaport’s Plaza Garden, Plaza
Turnaround, World Trade Center Turnaround, Harborview Deck or
right in your meeting room!
Each of these Break enhancements requires a Wave Instructor Fee
for every 50 guests. Two weeks’ notice is preferred to schedule the
instructor.
S TR EN GTHEN & L EN GTHEN B R E A K
This class will focus on some seated and standing functional
movement patterns. Participants will do simple strengthening,
stretching and relaxation exercises. After just 15 minutes your group
will feel refreshed and ready to go!
This class can be taught right in the meeting room. Instructor fee
required
B USINE SS – AT TIR E YO G A / TA I CHI B R E A K
This class will allow participants to remain in their business attire and
still get the benefits of feeling centered, balanced and renewed. The
group will perform elementary yoga and tai chi exercises to promote
stress reduction and relaxation.
9
BR E A K s
BRE A K S À L A C A R TE
SE A P O R T BA K ERY BA SK E T FE AT U R IN G M INI PA S TR IE S
Pastries and Full-Size Bagels with Butter, Preserves, Plain, Vegetable
and Low-Fat Cream Cheeses
GLU TEN - FR EE BA K ERY BA SK E T
Blueberry Muffin, Lemon Danish, Croissant
FR E SHLY BA K E D SCO NE S
Strawberry Jam and Devonshire Cream
* *IR ISH OAT M E A L S TATI O N
Assorted Toppings to include: Raisins, Cranberries, Brown Sugar,
Maple Syrup and Assorted Nuts
A SSO R TE D R EGU L A R & GR EEK YO GU R T S
Regular and Low-Fat Individual Yogurts
K IND™ GR ANOL A BARS
FR E SH FRU IT PL AT TER
Sliced Seasonal Fresh Fruit and Berries Served
with Honey Yogurt
FRU IT SK E W ER S
Served with Honey-Yogurt Dipping Sauce
10
BR E A K s
WHO LE F RESH FRUIT
CHOCOL ATE- DIPPED S TRAWBERRIES
BOWL S OF ASSORTE D MI X E D NU TS
SHELL-ON HARD - BOILED EGGS
HÄAGEN- DAZS™ AN D DO VE ™ BA R S
IN D I V I D UA L BAGS O F CHIP S
Cape Cod™ Chips, Doritos™, Frito Lay Pretzels™, Smartfood
Popcorn™, Frito Lay Corn Chips™, Terra Chips™, Pirates Booty™,
Smart Fries™ and Pop Chips™
TO R TIL L A CHIP S & D IP
Tortilla Chips with Fresh Salsa, Spiced Cheese Dip and Guacamole
WARM SOFT PRETZELS
Served with Honey Mustard
A SSO R TE D FIN GER SA N DW I CHE S
Tuna Salad, Ham and Cheese, Turkey and Cheese
Add Lobster Salad
11
BR E A K s
SE A P O R T SI GNAT U R E CU P C A K E S
Vanilla with Salted Caramel
Chocolate with Marshmallow Frosting
Pistachio with White Chocolate Frosting
SE APORT SIGNATURE HOMEMADE COOKIES & BROWNIES
**Chocolate Chunk, Whole-Grain Oatmeal Raisin Walnut, Sugar,
White Chocolate Macadamia Nut
H O M EM A DE W H O O PIE- PIE B R E A K
Traditional Chocolate Cake with Vanilla Cream
Vanilla Cake with Chocolate Cream
Latte Cake with Coffee Cream
A SSO R TE D FU L L-SIZE C A N DY BA R S
**Hershey’s™ with Almond, Hershey’s™, Kit Kat™, Baby Ruth™,
Snickers™, Milky Way™, 3 Musketeers™, Reese’s™ Peanut Butter
Cups™
B ISCOT TI
**Assorted Mini Biscotti
A SSO R TE D M INER A L WATER S
Perrier™, Aquafina™
COCONUT WATERS
12
BR E A K s
A SSO R TE D SO F T DR INK S
Seaport Proudly Features Pepsi™ Products
Diet, Caffeine Free
COFFEE SERVICE
Freshly Brewed Starbucks™ Coffee and Assorted Teas
Minimum order of 50% of the final guaranteed number of guests
required, based on 60-minute service for each break period
ALL- DAY COFFEE
Pre-Meeting Coffee
Mid-Morning Break
Afternoon Break
Minimum order of 50% of the final guaranteed number of guests
required, based on 60-minute service for each break period
SPECIALT Y BEVERAGES
Iced Coffees with a Variety of Syrups to include Sugar-Free Syrups
Iced Teas
Chilled Lemonade
Pre-Made Hot Chocolate with Marshmallows & Whipped Cream
Hot Apple Cider with Cinnamon Sticks
INFUSED WATER
Mint Infused Water
Cranberry and Lime Infused Water
Lemon and Orange Infused Water
13
BR E A K s
MEE TING PL A NNING MA DE E A S Y
60-minute service for each break period
PR E- M EE TIN G B R E A K FA S T
Freshly Squeezed Orange and Grapefruit Juices
Sliced Seasonal Fresh Fruit with Individual Yogurts
M I D - M O R NIN G B R E A K
KIND™ Bars and Nature Valley™ Granola Bars
**Assorted Dried Fruits and Bowls of Mixed Nuts
A F TER NO O N B R E A K
**Mixed-Nuts Bowls, Dark Chocolate Almonds Bowls, Bowls of
Yogurt Raisins with 4 oz. to-go bags
Whole Fresh Seasonal Fruit to include Bananas, Apples and Pears
14
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LUNCH
lu nch
PL ATED LUNCHEONS
Each Luncheon Entrée price includes:
Appetizer or Salad
Basket of Breads with Sweet Butter
Dessert
LU N CHEO N A PPE TIZER S A N D SA L A DS
Please select one:
Soup
New England Clam Chowder
Salad
**Endive and Gem Salad, Curried Walnuts, Grapes,
Berkshire Blue Cheese, Red Wine Glaze
Hand-Picked Greens, Tiny Tomatoes, Cucumber,
Herb Dressing
Crisp Romaine, Caesar Dressing, White Anchovies, Focaccia Croutons
Shaved Asparagus Salad, Assorted Greens, Pickled Shallots, Shaved
Manchego, Lemon Vaigrette, Lemon Zest
H OT LU N CHEO N ENTR ÉE S
By L and
Seaport Honey-Mustard Chicken Breast, Potato Pancake, Pickled
Vegetables
Grilled Flat Iron Steak, Green-Onion Mashed Potatoes, Tomato and
Red Onion Marmalade
By Sea
Umami-Dusted Salmon, Choy, Jasmine Rice, Sesame Ponzu Sauce
By Farm
Vegetarian Wild Mushroom Stroganoff, Hand-Cut Noodles
16
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T WO - CO U R SE CO L D LU N CHEO N ENTR ÉE S
W ITH DE SSER T
By L and
Spinach and Sun-Dried Tomato Chicken Roulade, Wild Rice,
Edamame Salad
*Marinated Roasted Tenderloin of Beef, Crisp Mixed Greens, Fried Red
Onions, Horseradish Cream
LU N CHEO N DE SSER T S
Please select one to accompany your menu selection:
**Flourless Chocolate Cake with Mascarpone Cream, Candied
Cashews, Chocolate Sauce and Raspberry Drizzle
Oreo Cheesecake Crème Chantilly, Caramel
Strawberry Ricotta Cake, Balsamic and Fig Glaze
Mixed Berry Trifle, Vanilla Sponge Cake, Lemon Gelée
L A Z Y SUSA N LUNCHEON
(Pre-set on each table on wooden Lazy Susan)
C A E SA R SA L A D
Crisp Romaine Lettuce, Fresh Croutons, Aged Parmesan,
White Anchovies, Caesar Dressing
Farfalle Salad, Roasted Vegetables, Fresh Basil Dressing
Sliced Grilled Chicken
Chocolate Mousse with Crème Chantilly, Fresh Berries
Fresh Rolls and Pita Pockets
Add Grilled Sirloin
Add Grilled Salmon
Add Grilled Shrimp
17
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BUFFE T LUNCHEONS
SE A P O R T DEL I CL A SSI C
We are proud to serve our local vendor’s McKenzie Country Classics®
Natural Artisan Deli Meats.
Mixed Green Salad with English Cucumbers, Baby Tomatoes,
Peppers, Carrots & Herb Dressing
Freshly Sliced Roasted Turkey Breast, Slow-Cooked Roast Beef,
Baked Ham and Tuna Salad
A Selection of Cheeses, Crisp Leaf Lettuce, Sliced Tomatoes and
Half-Sour Pickles
Quinoa and Kale Salad with Citrus and Pomegranate Dressing
Assorted Breads to include: Sliced Breads, Pita Pockets and
Fresh Rolls
Individual Bags of Cape Cod™ Chips
Assorted Seasonal Pastries
Sliced Fresh Fruit
THE D IS TR I C T B U FFE T
Cauliflower and Arugula Soup with Crouton and Pancetta Crumble
Roasted Beets, Fennel & Kale with Pomegranate Seeds and Lemon
Dressing
Chilled Mediterranean-Spiced Chicken, Chickpea and Feta Salad
Chilled Couscous, Quinoa, Roasted Vegetables, Carrot Pesto
Chilled Balsamic-Marinated Sliced Sirloin, Blue Cheese and
Caramelized Onions
Fresh Rolls and Pita Pockets
18
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A SI A N B U FFE T
Served with Chinese take-out boxes and chopsticks:
Chicken Dumpling Soup
Vietnamese Vegetable Noodle Salad
Thai Garlic Fried Rice
**Spicy Chicken Salad, Cilantro and Peanut Crispy Tofu
Thai Beef Salad with Gem Lettuce
Mango Pudding and Mini Coconut Cakes
SEAPORT SALAD BAR
Please select one soup:
Split Pea and Kale Soup or
Soup of the Season
Includes:
Mixed Green Salad
Romaine Salad
Sliced Grilled Chicken
Cucumbers, Tomatoes, Carrots, Olives, Onions, Broccoli, Red
Peppers, Feta Cheese, Crumbled Blue Cheese, Walnuts,
Sunflower Seeds, Sliced Hard-Boiled Eggs
Add Grilled Shrimp
Add Roasted Salmon
Add Grilled Sirloin
Assorted Dressings: Herb Vinaigrette, Balsamic Vinaigrette, Caesar,
Parmesan Peppercorn
Fresh Rolls and Butter
Lemon Yogurt Cake, Vanilla Panna Cotta , Chocolate Macaroons
19
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WATER V IE W SA N DW I CH B U FFE T
We are proud to serve our local vendor’s McKenzie Country Classics®
Natural Artisan Deli Meats.
Please select one soup:
New England Clam Chowder or
Roasted Vegetable
Salad:
Mixed Greens, Marinated Artichokes, Baby Tomatoes, Black Olives,
Cucumber-Herb Vinaigrette
Please select three:
Green Pea Falafel, Tzatziki Tomatoes, Cucumbers and Herb Wrap
Sliced Honey Turkey and Pastrami, Lettuce and Tomato, Gruyère
Cheese, Spicy Mustard, Chopped Dill Pickles, Pretzel Roll
Virginia Ham, Camembert Cheese, Espelette Mustard, Sour Dough
Bread
Chimichurri-Marinated Chicken Breast, Iceberg Lettuce, Black Bean,
Pepper Jack Cheese, Tomato Salsa, Onion Roll
Heirloom Egg and Chive Salad on a Pretzel Bagel
Mayo-Free Tuna Wrap
Thinly Sliced Roast Beef, Fresh Horseradish Spread, Backyard Farms
Tomato, Baby Arugula, Whole Grain Croissant
Chef’s Seasonal Sandwich of the Month
Includes:
Sandwich Pickles
Individual Bags of Cape Cod™ Chips
Poppy-Seed Angel Food Cake, Chocolate Pots De Crème ,
Boston Cream Pie
20
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SPECI A LT Y HOT LUNCHEON BUFFE T S
N O R TH EN D B U FFE T
Tomato Mozzarella Salad with Fresh Basil, Aged Balsamic Dressing
Tuscan Eggplant Ravioli, Roasted Tomato, Garlic and Oregano
Ragout
Boneless Chicken Medallions, Stuffed with Prosciutto and Fontina,
on a Bed of Herbed Polenta and Garnished with Roasted Artichokes,
Asparagus, and Mushrooms
Selection of Seasonal Breads & Seasoned Olive Oil
Mini Cannolis, Biscotti, Mini Lemon Yogurt Cakes
H OT PR E SSE D SA N DW I CHE S A N D PA S TA
Mixed Green Salad with Shaved Asiago Cheese, Grape Tomatoes,
Shaved Onions, Herb Vinaigrette
Gemelli Pasta, Feta Cheese, Roasted Tomatoes, Roasted Garlic,
Baby Spinach
Pressed Sandwiches
Pressed Chicken Cordon Bleu; Roasted Chicken Breast, Ham,
Gruyere Cheese, Dijonaise, French Bread
Backyard Farm’s Somerset Tomatoes, Ricotta Cheese, Seaport
Honey, Whole-Grain Croissant
Fried Fish, Vermont Cheese, Creamy Tartar, Oat Roll
Chef’s Seasonal Pressed Sandwich of the Month
21
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SE A P O R T D INER
Cobb Salad
Cream of Tomato Soup with Mini Grilled-Cheese Sandwiches
Skillet Fried Chicken
Baked Fillet of Haddock, Seafood Stuffing, Lemon Butter
Macaroni and Cheese
Green, Red Cabbage, Jicama Cole Slaw
Assorted Rolls and Butter
Devil’s Food Cake, Latte Whoopie Pie, Citrus Olive Oil Cake
BENTO PRONTO
300 Maximum Guests
(Complete chilled luncheon served in a Bento Box,
either Bento Italiano or Asian Bento)
B EN TO ITA L I A NO
Panzanella Salad
Sopresatta, Salami, Mortadella and Sharp Provolone
Pickled Giardiniera with Sun-Dried Tomatoes
Chilled Shrimp Scampi with Caper Relish Crostini
Classic Ricotta and Chocolate Cannolis
ASIAN BENTO
Green Papaya Salad, Cashews
Ponzo-Glazed Salmon with Edamame
Soba Noodle and Baby Shrimp Salad
Coconut Macaroons
Vietnamese Rolls
22
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R ECEPTION
R E CEP T ION
SPA NISH -S T Y LE TA PA S
CHIL L E D
Artichoke Hearts with Shrimp
Orange and Red Onion Salad
Selection of Olives
Sliced Manchego Cheese, Serrano Ham
Roasted Red and Yellow Peppers
**Salted Almonds
Grilled White Asparagus, Saffron Mayonnaise
Octopus and Potato Salad with Sherry and Smoked Paprika
Manchego Cheese Triangles with Quince Preserve
Goat-Cheese Stuffed Piquillo Pepper
H OT
Moroccan Tagine with Chicken and Dried Plums
Spicy Sausage, Cheese Tortilla
Chicken Empanadas
Shrimp and Bacon Brochettes
Spicy Fried Calamari
Grilled Spanish Sausage
Hot Chorizo Meatballs
2 oz. Sangria Sips paired with food regions of Spain (one per guest)
Served with Traditional Flat Breads, Tortillas, Lavash and
Warm Pita Bread
24
R E CEP T ION
COLD HORS D’OEU V R E S
Create your own one-of-a kind menu.
25-piece minimum per hors d’oeuvres is required.
By L and
Creamy Goat Cheese, Asparagus, Crispy Prosciutto Tartlet
Chilled Roast Beef with Brie Cheese and Grapes
By Sea
*Tuna or Salmon Tartare “Push Pops”
*Assorted Nigiri Sushi
Jumbo Shrimp, Spicy Cocktail Sauce
*Maine Lobster Salad, Crisp Tomato Cone, Lemon Aioli
House-Smoked Salmon, Mini Dill Pancake, Lemon Crème
Fraîche
*Tuna Tartare with Tempura Crumbs on a Crispy Wonton with
Wasabi Cream
B y Fa r m
Endive Spear, Seaport Honeyed Goat Cheese, Black-Peppered
Strawberries
Chilled Grilled Italian Vegetable Skewer with Aged Balsamic
Herbed Crostini with Marinated Tomato and Mozzarella
Mini Individual Crudités, Herb Yogurt Dip
25
R E CEP T ION
HOT HORS D’OEU V R E S
By L and
*Baby Lamb Chops
Chicken Satay, Peanut Dipping Sauce
Mini Cheeseburgers, House-Made Tomato Ketchup
*Roasted Sirloin Medallion, Caramelized Onion, Great Hill Blue
Cheese Croustade
Mini Beef Wellington
Mini Chicken Wellington
Chicken and Lemongrass Potsticker
BBQ Smoked Chicken, Mac & Cheese Melt
Short Rib and Manchego Cheese Empanadas
Thai Beef Coconut Curry Puff
By Sea
Chili-Lime Salmon Kabob
Shrimp Casino Skewer
Lobster and Saffron Arancini Marinara Dipping Sauce
Scallops Wrapped in Bacon
Creole-Style Crab Cake, Lemon Aioli
Steamed Shrimp Shao Mai, Orange Soy Sauce
B y Fa r m
Warm Brie Puff with Berry Compote
Sweet Potato Tots with Honey Ricotta
Steamed Edamame and Mushroom Dumpling
Fig & Mascarpone Beggar’s Purse
Spinach and Feta Triangles with Cucumber Dipping Sauce
Artichoke Beignet with Saffron Aioli
Vegan Camponata Stars
26
R E CEP T ION
W ELCOME TO NE W ENGL A ND
SM A LL- PL ATE S R ECEP TION S TATIONS
M A INE A N D M A SSACH USE T T S
Maine Seafood Station to Consist of New England Chowder Served
in Espresso Cups, Mini Lobster Rolls on a Buttered Toasted Roll
Seasonal Massachusetts Oysters Served with Lemon, Cocktail Sauce,
Horseradish and Tabasco
Nantucket Fried Bay Scallops and Fried Ipswich Clams Served in
Paper Cones with Tartar Sauce
chef’s fee with one chef for every 50 guests
CO NNEC TI CU T
Chef-Prepared Penne Pasta with Nutmeg Cream
Mystic River Cheese Pizza
V ER M O NT
A Selection of Vermont Cheeses, Fresh Fruit and Freshly Baked
Breads
Chef-Carved Maple Roasted Rack of Lamb with Red Currant and
Mint Jelly Served with Mini Rolls
NE W H A M P SHIR E
Fresh Sautéed White Mountain Wild Mushroom Crostini
Chef-Carved Maple-Glazed Ham with Stone-Ground Mustard
Local Corn Grilled in the Husk
27
R E CEP T ION
RHO DE ISL AND
Grilled Block Island Swordfish
Chef-Carved New England Turkey and Cranberry Chutney Served
with Soft Sweet Rolls
Grilled Littleneck Clams, Cherrystones Stewed with Chorizo Sausage
and Stuffed Quahogs
Custom Desserts and Coffee can be added to any Station.
28
S e a p o rt
c u li na ry e x per i ence
R E CEP T ION
C A RV ING S TATIONS
90 minutes of service
chef’s fee per attendant
Churrasco Grilled Flank Steak, Chimichurri
Warm Flat Breads
(Serves 20)
Cuban Stuffed Pork Loin with Ham, Pickles, Swiss Cheese, Mustard
Sauce, Served with French Bread
(Serves 35)
Sea Salt and Herb Crusted Sirloin, Green Peppercorn Sauce,
Hearth-Baked Breads
Serves 40)
Grain Mustard, Seaport Honey, Tarragon Roasted Side of Salmon,
Caramelized Shallot Crème Fraîche
(Serves 15)
*Herb Roast Beef Tenderloin, Horseradish Cream, Grain Mustard,
Parker House Rolls
(Serves 15)
Jack Daniel’s Maple-Glazed Turkey Breast, Cranberry Citrus
Compote, Hearth-Baked Breads
(Serves 25)
SPECI A LT Y S TATIONS PER GUE S T
All Stations based on 60 minutes of service
* SUSHI BAR
*Maki Sushi
* Spicy Tuna Roll
Shrimp Roll
California Roll
*Tuna Roll
Sweet Potato Roll
Avocado Roll
29
R E CEP T ION
*Nigiri Sushi
Served with Wasabi and Pickled Ginger
Brown rice Sushi available upon request*
Made to order; Sushi chef’s fee per attendant
R I SOT TO S TATI O N
Please select two:
Seasonal Special
Lobster Risotto with Roasted Tomatoes
Herb Asparagus and English Pea Risotto
Mixed-Grain Risotto with Quinoa, Kale, Edamame, Black Walnuts,
Yellow Pear Tomatoes
Rock Shrimp, Garlic and Herb Risotto, Parmigiano Reggiano
Cheese
Heirloom Tomato and Fresh Basil Risotto, Creamy Mascarpone
Cheese
chef’s fee per attendant for every 50 guests
TR A DITIO N A L NE W E N GL A N D R AW BA R
Lobster Cocktails
Market Price
*Variety of Seasonal Local Oysters
*Little Neck Clams
Chilled Jumbo Shrimp with Cocktail Sauce and Lemons
chef’s fee per attendant to shuck to order
30
R E CEP T ION
PA S TA S TATI O N
Served with Country Loaf, Tuscan Flat, Multigrain and Garlic Bread,
Pine Nuts, Cracked Black Pepper and Grated Parmesan Cheese
Pasta
Please select two:
Penne, Gemelli, Gargonelli, Tri-Colored Tortellini
Sau ces
Please select two:
Tomato Vodka
Pesto Cream
Bolognese
Black Olives, Roasted Tomatoes, White Wine and Garlic
Chef’s Selection of Seasonal Specialty Sauce
Lobster Ravioli with Tarragon Cream
Seafood Penne with Scallops, Salmon and Lobster Tossed
with Fresh Herbs, White Wine, Garlic
Three Cheese Ravioli with Morel Mushroom Crème
garnished with Crispy Shallots
SC A M PI S TATI O N
Sautéed Jumbo Shrimp Tossed in Olive Oil, Garlic and Herbs,
Scented with Pernod
Red Pepper Pilaf
Freshly Baked Breads
31
R E CEP T ION
SE A P O R T SL I DER S BA R
Grilled Chicken Slider with Fresh Mozzarella and Basil
Pork Belly Slider, Spicy Pickled Vegetable Slaw, Maple Mustard
Classic Beef Slider with American Cheese and Bacon
Grilled Salmon Slider with Dill Mayonnaise
Pea Falafel Slider, Greek Yogurt, Shaved Red Onion and Cucumber
on Flat Bread
Served with Shoestring Fries, Ketchup, Mustard and Bread and
Butter Pickles
M E ATBA L L M A DNE SS
Buffalo Chicken Meatball, Stuffed with Great Hill Blue Cheese,
Caramelized Onions, Shredded Iceberg Lettuce
Beef and Arugula Meatball, Stuffed with Portobello Mushrooms and
Fontina Cheese, Roasted-Garlic Mashed Potatoes
Falafel Meatball, Hummus, Fire-Roasted Red Pepper Sauce
32
R E CEP T ION
GO U R M E T H OT D O G S TATI O N
Boston Irish Dog: Irish Pork Banger, Boston Baked Beans, Crumbled
Bacon, Dubliner Cheddar Cheese
Duck a’ L’Orange Dog: Duck and Brandy Sausage, House-made
Sauerkraut, l’Orange Sauce
The Uncured Dog: Uncured Beef Hot Dog, Tomato Hollandaise,
Crispy Red Shoestring Onions
A SI A N WO K ‘N ’ BOW L S TATI O N
Traditional Wok Sauté
Base
Please select two:
Brown Rice, Jasmine Rice, Rice Noodles, Tea-Smoked Soba Noodles
P ro te i n
Please select two:
Grilled Chicken, Grilled Sliced Steak, Crispy Tofu, Shrimp, Crisp Pork
Ve g e t a b l e
Please select two:
Broccoli, Bok Choy, Baby Corn, Green Beans, Bean Sprouts
Sa u c e
Please select two:
Tamarind Sauce, Green Curry Sauce, Sweet and Sour, Teriyaki
All Bowls come with Fresh Thai Basil, Fresh Mint, Crushed Peanuts,
Kim Chi and Papaya Slaw to enhance your “bowl.”
33
R E CEP T ION
A SI A N D I M SU M S TATI O N
Please select four:
Vietnamese Roll
Vegetable Pot Stickers
Fried Scallion Pancake with Ponzu Sauce
Pork Shumai
Crispy Cozy Shrimp
Char Sui (Pork Buns)
Mini Vegetarian Egg Roll
Tofu and Mushroom Bao Buns
Fried Sticky Rice with Chinese Sausage
Chicken and Lemongrass Pot Stickers
Steamed Shrimp Shumai
Served with Seaport Special Vegetarian Fried Rice, Assorted Sauces,
Chinese Take-Out Boxes, Fortune Cookies
(based on four pieces per guest)
chef’s fee per attendant
S TATION A RY DISPL AYS
FL AT B R E A DS A N D SPR E A DS
Selection of Artisan Crafted Breads: Grilled Flat Breads, Naan Bread,
Grissini and Rice Crackers
Assortment of Spreads: Tapenade, Warm Artichoke and Crab Dip,
Spring Garlic and Herb Spread, White Bean Spread, Red Pepper
Rouille, Flavored Olive Oils
A SSO R TE D CHEE SE S
Assortment of Imported, Domestic and Farmstead Cheeses with
Fresh Breads, Crackers, Rice Crackers and Complementing Fruit
34
R E CEP T ION
BA K E D B R IE
Creamy Baked Brie Wrapped in Puff Pastry with Fresh Fruit and
Sliced French Baguettes
FRESH GARDEN CRU DI TÉ
Seasonal Fresh Vegetables with Avocado Dip and Nut-Free Pesto Dip
M E D I T E R R A N E A N V E G E TA B L E S
Tabouleh, Hummus, Greek Yogurt Tzatziki, Feta Cheese, Tomato
Salad with Grilled Flat Breads and Rice Crackers
TUSCAN ANTIPASTI
Imported Salami, Sopressata, Prosciutto, Balsamic-Marinated
Mushrooms, Grilled Vegetables, Roasted Peppers, Hot Stuffed
Cherry Peppers, Olives, Fresh Mozzarella and Sharp Provolone
with Hearth Baked Breads, Focaccia, Rice Crackers and Grissini
CHIPS & CHURROS
Tortilla Chips with Fresh Salsa, Sour Cream and Guacamole,
Cinnamon and Sugar Churros with Seaport Honey
CHIPS AND DIP
Assorted Chips to include: Potato, Vegetable, Bagel and Pita Chips
with Onion Dip, Blue Cheese Dip, Harissa Dip and Herb Dip
SEASO NAL FRUIT
Sliced Seasonal Fresh Fruit, Garnished with Dried Fruit
35
R E CEP T ION
S W EE T ENDINGS
THE S W EE T TA B L E
House-Made Assorted Petite Pastries, Chocolate Truffles, Assorted
Dessert Shooters and Fresh Fruit with Chocolate Fondue
(based on three pieces per guest)
M INI CHEE SEC A K E LO L L IP O P S
Assorted Flavors: New York Style, Cherry, Toffee and
Triple Chocolate
M INI SH O OTER S
Vanilla Mascarpone
Chocolate
Strawberry Cheesecake
C A PPU CCIN O A N D E SPR E SSO BA R
Accompanied by Pizzelle Cookies and Chocolate-Dipped
Espresso Beans
A F TER- D INNER CH O CO L ATE FO N D U E
Chocolate Fondue with Assorted Items for Dipping: Fresh
Strawberries and Pineapple , Madeleines, Chocolate Chip Cookies,
Pretzel Sticks, Kettle-Cooked Chips and Marshmallows
Chocolate Fountain available. Ask for specific pricing.
36
R E CEP T ION
CO FFEE TO GO
Freshly Brewed Coffee, Decaffeinated Coffee, Assorted Teas, Hot
Chocolate
Served with China Cups and To-Go Cups and Lids
SE A P O R T SI GNAT U R E CU P C A K E S
Chocolate with Marshmallow Cream
Pistachio with White Chocolate Frosting
Vanilla with Salted Caramel
C A N DY FAVO R TA B L E
Selections can be customized to match your décor or
company colors.
Candy Favor Bags with Non Pareils, Yogurt Covered Pretzels, Jelly
Beans, Swedish Fish™, Gum Balls, Hershey Kisses™, M&M’s™, White
and Dark Chocolate-Covered Almonds
S W EE T SEN D - O FF
At the end of your event, send your guests home with a selection of
our Cookies or Pastries Packaged in Vellum Boxes.
Please ask your Event Manager about personalizing the package with
a sticker featuring your company logo.
37
Sea port
DINNER
di n n er
PL ATED DINNERS
Each entrée price includes:
Appetizer or Salad
Basket of Breads with Sweet Butter and Garlic and Herb Spread
Dessert Served with Freshly Brewed Coffee, Decaffeinated Coffee
and Assorted Teas
A PPE TIZER S A N D SA L A DS
Please select one Appetizer or Salad:
Hand-Picked Greens, Baby Tomatoes, English Cucumbers, Herb
Vinaigrette
Burratini, Charred Roasted Leeks, Bacon Dust, Focaccia Crumbs,
Mustard Seeds Vinaigrette
Charred-Carrot Salad, Baby Arugula, Pickled Red Onions, BarreAged Feta Cheese, Orange and Honey Dressing
Baby Kale Salad, Blueberries, Jicama, Toasted Coconut, Maple
Mint Dressing
Baby Gem Lettuce, Deviled Heirloomed Egg, Green Goddess
Dressing
Grilled Halloumi Cheese, Courgettes, Green Beans, Tiny Tomato
Salad, Herb Oil
Grilled and Marinated Vegetables, Fresh Herbs, Unfiltered
Olive Oil, and Aged Balsamic
Creamed Spinach, Wild-Mushroom Brioche Napoleon with Carol’s
Soft Egg
Citrus-Gingered Braised Pork Belly, Green Papaya Salad,
Wonton Croutons
INTER M E Z ZO O P TI O NS
Seasonal Sorbets: Cranberry, Green Apple, Champagne, Raspberry,
Blackberry, Orange Basil
39
di n n e r
D INNER ENTR ÉE S
Please select one:
Seaport Honey and Soy-Glazed Salmon, Lemongrass-Scented
Jasmine Rice, Warm Enoki Mushrooms
Monk Fish and Lobster over Tomato Garlic Risotto, Fresh Arugula,
Saffron Broth
Pan-Seared Chilean Sea Bass, Basil Pea Purée, Parmesan Potato
Crisp, Radish Salad, Micro Wasabi
Oven-Roasted Chicken Breast, Farmer’s Vegetables and Cheese Tart,
Roasted Tomato Sauce
Grilled Chicken Breast, Pearl Barley, Mushroom Asiago Pilaf, Sweet
Onion Cream
Pan-Seared Breast of Chicken, Preserve Meyer Lemon Quinoa,
Roasted Tiny Pepper Medley, Red Wine Demi
Roast Filet of Beef, Potato Gnocchi, Melted Leeks, Green-Pepper
Corn Sauce
Braised Root-Beer Bone-In Short Ribs, Sweet Potato Puree, Daikon
Radish and Carrot Slaw
Seared Filet of Beef, Lobster Claw on a Potato Crisp, Bordelaise
Sauce
Vegetable and Feta Wellington, Butter Beans, Tomato Pesto,
Chive Oil
40
di n n e r
SE A P O R T SEL EC T
Signature Plated Dinners are served with Basket of Breads with Sweet
Butter and Garlic and Herb Spread.
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Teas are
also included.
Grilled Breast of Chicken, Rock Shrimp, Pepper Relish, Chive Risotto,
Onion Beurre Blanc
*Grilled Petit Filet of Beef, New England Lobster Tail, Pinot Noir
Sauce, Corn and Potato Custard, Drawn Butter
*Grilled Petit Filet Mignon, Giant Shrimp, Olive-Oil Mashed Potatoes,
Pencil Asparagus, Cabernet Reduction
Grilled Breast of Chicken, Pan-Seared Diver Scallop, BLT Potatoes,
Gazpacho Sauce
Grilled Petit Filet Mignon, Maine Crab Cake, Fingerling Potatoes,
Medley of Farmer’s Beans, Lobster Sauce
DINNER DE SSER T S
Please select one:
Mixed Berry Claufoutis
with Seaport Honey Anglaise
Candied Pistachios
Chocolate Ganache Cake with Almond Cream Sauce, Biscotti
Crumble, Chocolate Curls
Mocha Chocolate Ice Box Cake, Nabisco Chocolate Wafers, Espresso
Anglaise, Chocolate Drizzle
Dessert Duo: Oreo Cheesecake and Chocolate Pots de Crème
Dessert Trio: Vanilla Panna Cotta with Raspberry Red-Wine
Reduction , Flourless Chocolate Cake and Lemon Pudding Tart
Ice Cream may be added to any dessert
41
di n n er
HOT BUFFE T DINNERS
C A S TL E H IL L B U FFE T
Baby Greens with Tapenade Crostinis and Roasted-Onion Dressing
Chick Pea and Feta Cheese Salad
Oven-Roasted Chicken Breast, Apple Sage Cream
Sesame-Crusted Swordfish Medallions, Roasted Butternut Squash,
Sweet Chili Sauce
Grilled Sirloin Medallions, Cipollini Onions, Pinot Noir Essence
Olive-Oil Mashed Potatoes
Roasted Root Vegetables
Assorted Rolls with Sweet Butter
Chocolate Pots De Crème , Cannolis, Honey Cake
SEAPORT BUFFET DINNER
Lentil and Wilted-Spinach Soup
Seasonal Field Greens with Vermont Goat-Cheese Croutons and
Herb Dressing
Slowly Roasted Preserve Lemon Chicken, Natural Jus, Sweet
Potato Chips
Grilled Halibut Medallions, Courgettes, Carrots, Lime Butter Sauce
Buttermilk-Mashed Yukon-Gold Potatoes
Country-Style Ratatouille
Vanilla Panna Cotta , Flourless Chocolate Cake , Strawberry
Ricotta Cake
42
di n n er
NEW ENGL AND CL AMBAKE
New England Clam Chowder served with Oyster Crackers
Steamer Clams served with Drawn Butter and Broth
Barbecue Chicken
Roasted New Potatoes
Fresh Corn on the Cob
Assorted Seasonal Desserts served with Fresh Fruit
1¼ lb. Lobster » Market Price
1½ lb. Lobster » Market Price
43
Sea port
BEv er ages
be v er age s
HOS TED BA R SERV ICE
SEL EC T B R A N D L IQ U O R S
Finlandia Vodka
Bombay Original Gin
Bacardi Rum
Jim Beam Bourbon
Dewars Scotch
Canadian Club Whiskey
Espolòn Tequila
DELU X E B R A N D L IQ U O R S
Stolichnaya Vodka
Bombay Sapphire Gin
Captain Morgan Spiced Rum
Angel’s Envy Private Barrel Bourbon
Macallan 12 Year-Old Single Malt
Crown Royal Whiskey
Casamigas Tequila
DELU X E CO R D I A L S
May be added to your bar service upon request:
Grand Marnier
Drambuie
Amaretto di Saronno
Rémy Martin VSOP
Frangelico
B&B
Fonseca LBV Port
45
b e v e r ag e s
A L L BA R S IN CLU DE:
Chardonnay, William Hill, Central Coast
Pinot Grigio, Benvolio, Friuli
Merlot, Bonny Doon
Cabernet Sauvignon, Don Segundo, Valle Central
Prosecco, Ruffino
Regional Microbrews and Imported Beers
Domestic Beers
Sparkling and Still Mineral Waters
Regular and Diet Soft Drinks
We are happy to assist with a custom ice-carving design and pricing
to enhance your bar service.
We would be happy to provide any special requests not listed above.
We would be happy to provide a flat rate by hour.
All bars require one bartender for every 100 guests at a fee
Cash bars may be ordered by special arrangement. A charge is
added to drink prices for Cash Bars.
BREW BAR
CR A F T SEL EC TI O NS
Harpoon IPA – Boston
UFO Hefeweizen – Boston
Sam Adams Boston Lager
Anchor Steam – California
Long Trail Ale – Vermont
Shipyard Export Ale – Maine
Harpoon 100 Barrel Series – Boston
46
be v er age s
INTER N ATI O N A L SEL EC TI O NS
Guinness Pub Draft Pint – Ireland
Newcastle Brown Ale – England
Julius Echter Hefe Weiss – Dunkel, Germany
Rodenbach Oak Cask Aged – Belgium
Belhaven Scottish Ale – Dunbar, Scotland
Peroni Lager – Italy
Palm Amber – Belgium
BUBBLE BA R
A sparkling introduction or close for any event, our Seaport
Champagne Bar has the opportunity to be as unique as you.
Veuve Cliquot, Champagne, Brut
Nicolas Feuillatte, Champagne, Brut
Domaine Ste. Michelle, Brut, Columbia Valley
Ruffino, Prosecco, Italy
Cordials included:
St. Germain Elderflower Liqueur
Pavan Liqueur
Xanté Pear Liqueur
Viniq
Domaine de Canton Ginger Liqueur
Mixers included: Orange Juice, Blueberry Puree, Cranberry Juice,
Pineapple Juice, Peach Puree, Pomegranate Juice
Garnish included: Raspberries, Orange Slices, Strawberry Slices,
Blueberries, Starfruit Slices, Wild Hibiscus Flower Bud
47
be v er age s
BOUR BON BA R
The Seaport Bourbon & Whiskey Bar includes Manhattans, Old
Fashions, Mint Juleps, and our very own private barrel blend served
with an innovative Ice Sphere.
Choose from:
Angel’s Envy Tamo Blend Bourbon
Blanton’s Single Barrel Bourbon
Bulleit Bourbon Frontier Whiskey
Bully Boy White Whiskey, Boston
Knob Creek 9-Year-Old Bourbon
Redbreast 12-Year-Old Irish Whiskey
South Boston Irish Whiskey
Westland American Single Malt
WhistlePig Straight Rye Whiskey
Woodford Reserve Bourbon
MA R TINI BA R
PL A Z A S W IZ ZL E
Papa’s Pilar Blonde Rum, Seaport Honey Syrup, Passoa, Pineapple
Garnish
FL AGSHIP
Tanqueray No. 10 Gin, Grapefruit Juice, Orange Juice, Fresh Lime
Juice, Chamomile Simple Syrup
THE N O R TH EN D
Prosecco, Viniq, Pavan, Garnished with Edible Flower
THE H A R BO R V IE W
Hiro Sake, Ginger Syrup, Fresh Lime, Muddled Cucumber, Club Soda
THE CIT Y V IE W
Bully Boy Hub Punch, Fresh Lime Juice, Club Soda, Barrel-Aged
Bitters
48
b e v e r ag e s
THE L I GHTH O USE
Stolichnaya Strawberry Vodka, Passoã, Topped off with Rosa Regale
and Strawberry Heart Garnish
THE L A R K IN
Plymouth Gin, Fernet-Branca, Fresh Lime, Sage-Peppercorn Syrup,
Splash of Lavender Bitters
R A SPB ER RY SM A SH
Angel’s Envy Private Barrel Bourbon, Raspberries, Lemons, Seaport
Honey Syrup
CHER RY B LOSSO M
Soju, Hiro Sake, Cherry Heering, Orange Juice, Cranberry Juice,
Maraschino Garnish
THE K IT- K AT
Grey Goose Vodka, Godiva Chocolate Liqueur, Marie Brizard Crème
de Cacao, Godiva-Infused Whipped Cream with a Kit Kat Garnish
SE A P O R T INFUSI O NS
Enhance the energy of the event with our Infusion Bar which includes:
Depaz Rhum, Vanilla Bean and Figs
Finlandia Vodka, Pineapples and Blood Oranges
Bourbon, Mint and Honey Syrup
Displayed on Bars in Glass Infusion Jars
We are happy to assist with a custom ice-carving design and pricing
to enhance your bar service
49
be v er age s
W INE S BY THE BOT TLE
W HITE W INE S
Chardonnay, Mimi, Horse Heaven Vineyard
Sancerre, Blondeau Sauvignon blank, Grand Moulin, Touraine Pinot Grigio, Livon, Collio Chardonnay, Trefenthen, Napa CH A M PAGNE & SPA R K L IN G W INE S
Prosecco, Ruffino Champagne, Veuve Cliquot Brut
R E D W INE S
Cabernet Sauvignon, Chatham Vineyards, Calaveras County
Cabernet Sauvignon, Raymond Reserve, Napa Malbec, Las Perdices, Mendoza, Pinot Noir, Chakra “Barda”, Patagonia Barolo, Marchesi di Barolo *These products may contain raw or undercooked ingredients. The FDA has advised that consuming raw or undercooked
**Contains Nuts.
All prices are subject to a Service charge, a taxable administrative fee and Massachusetts meal tax. Administrative fees and fees
for bartenders, chefs or other station attendants do not constitute a tip or service charge for these attendants. Beverage prices
are subject to change.
for Vegan,
50
i n f o r m at i o n
FO O D A N D B E V ER AGE
All food and beverage prices are subject to a taxable administration
fee currently at 9%, a service charge currently at 15%, and a
Massachusetts meals tax currently at 7%. If your organization is tax
exempt, you must provide us with a valid ST2 and ST5 exemption
certificate prior to your event.
PA R K IN G
We provide both Valet Parking and Self-Parking in our 2,300-space
underground garage for your guests’ convenience. Our Staff will be
able to discuss the best option for your event.
M ISCEL L A NEO US
We have several recommendations for music or decorative needs,
such as Ice Sculptures, to complement your event. Your sales
manager will be happy to assist you.
L ABOR CHARGES
For all culinary stations, a culinary attendant charge per chef is
required and will apply for 90 minutes.
For all bars, a bartender charge per bartender is required.
There will be a labor charge assed for any meeting/event set up that
is changed within 24 hours of your event. Charges will vary based on
the size of the meeting room. Your Sales/Service manager will notify
you of the fee should it apply to your meeting.
GUA R A NTEE
A guaranteed attendance must be given to our offices by noon
three days prior to the function. In the event a function is being
held on a Monday or Tuesday, guarantees must be received by
noon the preceding Wednesday. Guarantees are not subject to
reduction; however, the Hotel will set for 3% more than the guarantee
requested for most events. The Hotel does not provide an overset
for functions with an attendance of less than 35 guests. The Hotel
will not provide an overset if the guarantee increases within 48 hours
prior to the event. If no guarantee is received, the expected number
of guests indicated on the Banquet Event Order or the number
served, whichever is greater, will be charged.
**Contains Nuts.
All prices are subject to a 15% Service charge, a 9% taxable administrative fee and 7% Massachusetts meal tax. Administrative
fees and fees for bartenders, chefs or other station attendants do not constitute a tip or service charge for these attendants.
Beverage prices are subject to change.
for Vegan,
51
i n f o r m at i o n
COAT CHECK
We are happy to provide coat-check services for your guests upon
request. One attendant is staffed for every 150 guests. The Seaport
Hotel & World Trade Center Boston assumes no liability for lost or
stolen articles. Cash Coat Check is available at a cost per item.
PACK AGE S
If you are shipping boxes to the hotel for your meeting, handling
charges will apply. The Hotel does not accept any liability for
equipment, goods, displays or other materials that arrive or fail
to arrive at the hotel. Your sales manager will be glad to provide
detailed shipping information.
FLORAL
Stapleton’s, our preferred florist, will be pleased to work with your
sales manager to create floral theme centerpieces or more extensive
room arrangements. Additional decorations must be reviewed with
your manager prior to your event.
AUDIO VISUAL
PROjection National Services is our skilled onsite audiovisual partner.
An expert from their team can provide you with suggestions to
complement your event. Seaport reserves the right to access a fee if
any outside AV vendor is brought on property.
**Contains Nuts.
All prices are subject to a 15% Service charge, a 9% taxable administrative fee and 7% Massachusetts meal tax. Administrative
fees and fees for bartenders, chefs or other station attendants do not constitute a tip or service charge for these attendants.
Beverage prices are subject to change.
for Vegan,
52

Seaport culinary experience

Transcription

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