| 2010 |
|
| The Bumpkin Island Grill |
| Fresh Sliced Fruits garnished with Grapes and Berries |
| Farfalle Pasta Salad with Peppers and Fresh Herbs |
| Greek Country Salad with Pine nuts |
| Zesty Dijon and Dill Potato Salad |
| Garden Salad with assorted cut Vegetables and Dressings |
| Grilled Chicken, Burgers, and Dogs * |
| Steak Fries and Onion Rings |
| Grilled Vegetable Antipasto Platter with Stuffed Cherry Peppers & Marinated Olives |
| Assorted Cookies and Brownies |
| $28.95 |
|
| Texas Barbeque |
| Mixed Greens with assorted Vegetables and Dressings |
| Buttermilk Dressed Slaw |
| Marinated Pico de Gallo Salad |
| Baby Back Ribs |
| Chicken Breasts and Steak Tips * |
| Braised Jalapeño Black-Eyed Peas |
| Sweet Buttered Corn |
| Steak Fries and Onion Rings |
| Grilled Vegetable Antipasto |
| Assorted Cookies, Brownies, and sliced Watermelon |
| $32.95 |
|
| The North End Buffet |
| Homemade Minestrone with Orzo Pasta |
| Caesar Salad |
| Antipasto Display with sliced Prosciutto, Marinated Vegetables, Tomato Mozzarella Salad, |
| Grilled Peppers, Artichokes, and Olives |
| Penne Alfredo with Wild Mushrooms and Scallions |
| Pesto cured Chicken Breast over Roasted Pepper Risotto with Italian Sweet Sausage and Grilled Onions |
| Grilled Seafood Medley over Broccoli Rabe with Capers, Rosemary, and Lemon Zest |
| Stuffed Grilled Eggplant with Arugula, Oregano and Ricotta |
| Assorted Biscotti and Connoli |
| $34.95 |
|
|
| The Hingham Buffet |
| Marinated Baby Vegetable Salad with Herbs |
| Grilled Vegetable Antipasto Platter with Stuffed Cherry Peppers & Marinated Olives |
| Mixed Garden Salad |
| Sliced Angus Sirloin with Caramelized Shallots and Shitake Mushrooms |
| Farfalle Pasta tossed with Spinach Cream, Dill, and Poached Salmon |
| Pan Roasted Breasts of Chicken over Sweet Corn, Leeks, Red Peppers, and Apple Wood Smoked Bacon |
| Buttered Red Creamer Potatoes with Rosemary |
| Assorted Cakes and Tortes |
| $36.95 |
|
| All Dinner Selections are served with freshly baked rolls and fresh brewed coffee, decaffeinated, |
| and assorted teas. |
|
| Any special requests will be happily considered by the Executive Chef |
| A $75.00 Service Charge applies for events with 15 guests or less. |
| * Chef Attendant needed $85.00 fee |
|
|
| The South Shore Spread |
| New England Clam Chowder |
| Iceberg Wedges with Bleu Cheese, Grapes, & Toasted Nuts |
| Roasted Vegetable Salad |
| Spiced Molasses BBQ Steak Tips & Rosemary Scented New Zealand Lamb Chops |
| Dijon & Tarragon Cured Chicken Breasts with Wild Grain Medley |
| Roasted Garlic & Cheddar Mashed Potatoes |
| Olive Oil Tossed Asparagus with Shitake Mushroom Caps & Pearl Onions |
| Grilled Scallops over Shrimp "Studded" Risotto with Dill & Shaved Pecorino Cheese |
| Assorted Miniature Sweets |
| $39.95 |
|
|
| World’s End Clambake |
| Refreshing Apple and Celery Cabbage Slaw with Mint and Walnuts |
| Marinated Country Salad |
| Mixed Greens with assorted Vegetables and Dressings |
| "Old Bay" Spiced Peel & Eat Shrimp |
| Boiled Creamer Potatoes and Sweet Corn |
| Steamed Maine Lobsters and Littleneck Clams |
| Maple Scented Barbeque Roasted Chicken |
| Pan Fried Shellfish Cakes with Scampi Butter |
| Colorful Display of Seasonal Fruits and Berries |
| Assortment of Cookies and Dessert Bars |
| $52.95 |
|
|
| The Black Rock Dinner |
| Lobster Chowder with Corn & Leeks |
| Traditional Caesar Salad |
| Warm Orange and Coriander Scented Duck Breast over Spinach Salad with Peaches, Pecans, & Crumbled Bleu |
| Sweet Gold Beets Sautéed with Asparagus and Caramelized Shallots |
| Pan Fried Potatoes with Onions and Peppers |
| Sesame Seared Salmon over Oriental Vegetables and Carrot Ginger Vinaigrette |
| Roasted Breasts of Chicken with Grilled Scallions and Tomato Butter |
| Marinated Lamb Chops with Balsamic Glazed Garlic |
| Carved Seasonal Fruits and Berries |
| Assortment of Miniature Pastries and Chocolates |
| $42.95 |
|
|
| All Dinner Selections are served with freshly baked rolls and fresh brewed coffee, decaffeinated, |
| and assorted teas. |
|
| The Executive Chef will happily consider any special requests |
| A $75.00 Service Charge applies for events with 15 guests or less. |
| * Chef Attendant needed $85.00 fee |
