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Hampshire House
Hampshire House
84 Beacon StBoston, 02108
617 227-9600
| The All-day Corporate Meeting Menu | ||
| Continental Breakfast | ||
| Fresh Baked Muffins danish, coffee cakes, scones, and breads with butter and assorted preserves | ||
| Fresh Sliced Melon pineapple, grapes, and berries | ||
| Assorted Juices and Mineral Water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee and a selection of fine teas | ||
| The Mid-morning Refresh | ||
| Granola Bars and Power Bars | ||
| Individual Fresh Yogurt with mixed berries | ||
| Assorted Juices soft drinks and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas | ||
| Great Selections Deli Buffet | ||
| Chef's Soup of The Day | ||
| Mixed Field Greens with a framboise vinaigrette | ||
| Tomato and Bermuda Onion Salad | ||
| Curried Rice Salad with sun-drenched raisins and Asian vegetables | ||
| German-style Red Bliss Potato Salad Seasoned with fresh herbs and bitter greens | ||
| Fresh Oven-roasted Turkey country ham, rare roast beef, swiss and aged cheddar, pickles, olives, and a basket of assorted rolls | ||
| Fresh Fruit Salad | ||
| Assorted French Italian, and Russian mini pastries | ||
| Assorted Juices soft drinks, and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas | ||
| Afternoon Wake-up | ||
| Whole Fresh Fruit | ||
| Platter of Assorted Cheeses vegetables, crackers, and assorted dips | ||
| Fresh Baked Cookies and Rich Chocolate Brownies | ||
| Assorted Juices soft drinks, and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee and a selection of fine teas | ||
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| Conference Refreshments | ||
| The Mid-morning Refresh | ||
| Granola Bars and Power Bars | ||
| Individual Fresh Yogurt with mixed berries | ||
| Assorted Juices soft drinks, and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas | ||
| The Afternoon Wake-up | ||
| Whole Fresh Fruit | ||
| Assorted Cheeses vegetables, crackers, and assorted dips | ||
| Fresh Baked Cookies and Rich Chocolate Brownies | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas | ||
| Assorted Juices, Soft Drinks and mineral water | ||
| The Ultimate Nacho Break | ||
| Assorted Corn Tortilla Chips accompanied with sour cream, salsa, guacamole and steaming hot chili with melted cheddar cheese | ||
| Assorted Juices soft drinks, and mineral water | ||
| Chocolate Dipped Banana Skewers | ||
| Mediterranean Display | ||
| Hummus, tabbouleh, baba ghanoush, marinated mushrooms, assorted olives, herbed feta cheese, and grilled mediterranean vegetables served with assorted fisselle, olive, and pita bread and sparkling San Pelegrino water | ||
| The Beacon Hill Brainstorm | ||
| Cape Cod Potato Chips pretzels, and mixed nuts | ||
| Assorted Candy Bars and Gourmet Ice Cream Bars | ||
| Assorted Juices soft drinks, and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas | ||
| - | ||
| Lunch | ||
| Each Lunch Entrée Includes Choice of One Appetizer, Fresh Baked Rolls with Sweet Butter, and Choice of Dessert, Terrazzo Coffee, Decaffeinated Coffee, and Fine Teas | ||
| Appetizers | ||
| Traditional Clam Chowder Fresh clams, potatoes, and bacon in a rich creamy base | ||
| Lobster Bisque Chunks of lobster meat and sweet sherry in a velvety broth | ||
| Chilled Cucumber Soup with fresh dill and a hint of cayenne pepper served with a dollop of lump crab meat | ||
| Mixed Field Greens with julienne carrots, bell peppers, and baby tomatoes in a framboise vinaigrette | ||
| Grilled Asparagus & Portobello Mushrooms over mesclun greens and a roasted red pepper vinaigrette | ||
| Baby Spinach Leaves with a medallion of peppered Chèvre goat cheese and a maple mustard dressing | ||
| Caesar Salad The traditional preparation of romaine, parmesan cheese, and herbed croutons in the classic dressing | ||
| Sautéed Wild Mushrooms in a delicate phyllo cup with buttery Israeli couscous and a vegetable demi-glace | ||
| Fresh Buffalo Mozzarella layered with red and yellow vine ripened tomatoes, fresh basil, aged balsamic vinegar, parsley, and extra virgin olive oil | ||
| Mediterranean Sampler Hummus, tabbouleh, herbed artichoke hearts, fire-roasted red peppers, Kalamata olive tapenade, and crisp lavash points | ||
| Kendall Brook Smoked Salmon in a chive crepe roulade with crisp vegetables and a cayenne vodka sour cream | ||
| Jumbo Shrimp Martini with a cherry tomato and olive relish flavored with fresh lime juice and basil | ||
| Meat | ||
| Tenderloin Steak Sandwich on grilled baguettes with roasted red peppers and Roquefort cheese, with German potato salad | ||
| Wood-grilled Black Angus Sirloin Steak smothered with caramelized onions, served with mixed vegetables and steamed new potatoes | ||
| Oven-roasted Beef Tenderloin with roasted shallot mashed potatoes, a grilled portobello mushroom fan, crisp haricot verts, delicate crumbled blue cheese, and a port wine reduction | ||
| Poultry | ||
| Roasted Chicken Salad Sandwich with apples and walnuts on a crusty baguette with Cape Cod potato chips | ||
| Grilled Chicken Caesar Salad the traditional preparation of romaine, parmesan cheese, and herbed croutons in the classic dressing | ||
| Pan-roasted Chicken Breast over lemon basmati rice, accented with grilled vegetables and drizzled with a roasted red pepper vinaigrette | ||
| Lemon Pepper Chicken tossed with fresh pasta, vine-ripened tomatoes, and broccoli in a light pesto sauce | ||
| Seafood | ||
| Specialty Sandwich combination chicken salad in a lavash roll up, buffalo mozzarella, and vine ripened tomatoes on a grilled pita and lobster salad in a spinach tortilla, served with pasta salad | ||
| Grilled Salmon Filet with braised fennel, sun dried tomatoes, and a cabernet butter sauce | ||
| Pan-seared Tuna Medallions with a creamy mango sauce over basmati rice and French green beans | ||
| Cardamom Sautéed Shrimp and Scallops over grilled scallions and creamy polenta and fresh raspberries | ||
| Nantucket Stew with fresh scallops, shrimp, and lobster simmered in a light saffron broth with fresh vegetables | ||
| Herb-crusted Mahi-mahi served with marinated Hawaiian pineapple and roasted fingerling potatoes | ||
| Maine Lobster sautéed with farfalle, scallions, black olives, and tomatoes in a chardonnay cream reduction | ||
| Vegetarian | ||
| Parmesan Crusted Vine Ripened Tomato stuffed with vegetable risotto, grilled asparagus, and Kalamata olive tapenade drizzled with an aged balsamic vinegar | ||
| Crisp Polenta Cakes with grilled portobello mushrooms, Tuscan oasted vegetables, steamed baby spinach, and a charred tomato coulis | ||
| Dessert | ||
| Valrona Chocolate Torte A flourless Belgian chocolate torte covered in a dark chocolate ganache | ||
| TiramisÏ Layers of mascarpone cheese, espresso mousse, lady fingers, and mocha soaked chocolate cake | ||
| Fresh Fruit Tart Seasonal fruit and berries in a flaky pie crust with a delicate pastry cream | ||
| Chocolate Mousse Layers of Swiss white and dark chocolate mousse in a martini glass with whipped cream | ||
| Crème Brþlée A vanilla bean custard with caramelized sugar and fresh berries | ||
| Boston Cream Pie The official dessert of Massachusetts | ||
| Golden Sponge Cake With a fluffy pastry cream topped with a rich chocolate frosting and toasted almonds | ||
| Traditional Cheesecake Creamy cheesecake topped with fresh berries and a tart berry coulis | ||
| Mini Pastries Assorted French, Italian, and Russian mini pastries | ||
| Fresh Seasonal Berries Soaked in a grand marnier liquor with a minted lemon creme fraiche | ||
| Sorbet Choose from our selection of lemon, raspberry, or mango with a sprig of mint | ||
| Apple Strudel German style with a flaky pastry and crisp apples, served warm with vanilla ice cream | ||
| Trilogy of Hampshire House Desserts Fresh fruit tartlettes, bourbon walnut triangle, and large chocolate truffle | ||
| The Black Pearl A white chocolate scallop shell with caramel chocolate mousse and a ganache coated profiterol pearl | ||
| - | ||
| Luncheon | ||
| Great Selections Deli Buffet | ||
| Chef's Soup of The Day | ||
| Mixed Field Greens with a framboise vinaigrette | ||
| Tomato and Bermuda Onion Salad | ||
| Curried Rice Salad with sun-drenched raisins and Asian vegetables | ||
| German-style Red Bliss Potato Salad seasoned with fresh herbs and bitter greens | ||
| Fresh Oven-roasted Turkey country ham, rare roast beef, swiss and aged cheddar, pickles, olives and a basket of assorted rolls | ||
| Fresh Fruit Salad | ||
| Assorted French Italian, and Russian mini pastries | ||
| Assorted Juices soft drinks, and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine tea (Minimum of 20 guests) | ||
| Working Lunch Sandwich Buffet | ||
| Herbed Chicken Vegetable Soup | ||
| Pasta Salad with sun dried tomatoes and black olives | ||
| Mixed Field Greens with a framboise vinaigrette | ||
| Curried Rice Salad with sun-drenched raisins and Asian vegetables | ||
| Roasted Chicken Salad Sandwich with apples and walnuts on a crusty baguette | ||
| Homemade Lobster Salad with wild greens on English tea rolls | ||
| Marinated Vegetables and Portobello Mushroom Roll-up | ||
| Fresh Fruit Salad | ||
| Assorted French Italian, and Russian mini pastries | ||
| Assorted Juices soft drinks and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas (Minimum of 20 guests) | ||
| Warm Up Your Luncheon Buffet With One Of Our Hearty Additions:(available only with existing buffet) | ||
| Shrimp and Scallops with a cranberry champagne sauce with garden vegetables and basmati rice | ||
| Nantucket Stew with fresh lobster, scallops, and shrimp simmered in a light saffron broth with fresh vegetables | ||
| Maine Lobster sautéed with farfalle, scallions, black olives, and tomatoes in a chardonnay cream reduction | ||
| Executive Hot Buffet | ||
| Traditional New England Clam Chowder | ||
| Mixed Field Greens with a Framboise Vinaigrette | ||
| Caesar Salad with a traditional preparation of romaine, parmesan cheese, and herbed croutons | ||
| Vegetarian Pasta Tossed with vine ripened tomatoes and broccoli in a light pesto sauce | ||
| Grilled Chicken Breast with lemon basmati rice and grilled vegetables | ||
| Peppered Tenderloin of Beef with a shitake port wine sauce, whole grain mustard, and assorted rolls | ||
| Fresh Fruit Salad | ||
| Assorted French Italian, and Russian mini pastries | ||
| Assorted Juices soft drinks, and mineral water | ||
| Freshly Brewed Terrazzo Coffee decaffeinated coffee, and a selection of fine teas(Minimum of 20 guests) | ||
| Warm Up Your Luncheon Buffet with One of Our Hearty Additions (available only with existing buffet) | ||
| Shrimp and Scallops with a cranberry champagne sauce with garden vegetables and basmati rice | ||
| Nantucket Stew with fresh lobster, scallops, and shrimp simmered in a light saffron broth with fresh vegetables | ||
| Maine Lobster sautéed with farfalle, scallions, black olives, and tomatoes in a chardonnay cream reduction | ||
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| High Tea At The Hampshire House | ||
| High Tea At The Hampshire House | ||
| Fine Tea Selections | ||
| Black Currant A fruitful flavored black tea | ||
| Darjeeling A light tasting tea from the Himalayan foothills | ||
| English Breakfast A full bodied Ceylon and India blend | ||
| Earl Grey China tea with the oil of Bergamot pears | ||
| Chamomile A soothing and easily digestible infusion | ||
| Orange Pekoe A blend of strong Asian and smooth Ceylon teas | ||
| Peppermint A blend of teas with dried garden mint | ||
| Jasmine A fine green tea scented with jasmine blossoms | ||
| Formosa Oolong A smokey Chinese green-black tea | ||
| Sencha A Japanese green tea | ||
| Accompaniments | ||
| Parmesan Pastry Twists | ||
| Cinnamon Raisin and Cranberry Maple Scones with clotted cream and assorted preserves | ||
| Tea Sandwiches | ||
| Smoked Salmon with vodka sour cream | ||
| Crisp Watercress and Roasted Pepper | ||
| English Cucumber with fresh dill | ||
| Egg Salad with cayenne pepper | ||
| Petite Fours | ||
| Hazelnut Sand Cookies | ||
| Vanilla Bean Sponge Madeleines | ||
| Chewy Coconut Macaroons | ||
| Pastries | ||
| Fresh Fruit Tartlet | ||
| Tart Lemon Cake Squares | ||
| Puff Pastry Cream Swans | ||
| Dark and White Chocolate Dipped Strawberries | ||
| Champagne and Sparkling Wine | ||
| Korbel Brut | ||
| Domaine Chandon Brut | ||
| Sherry | ||
| Dry Sack | ||
| Amontillado | ||
| Harvey's Bristol Creme | ||
| Ports | ||
| Warres Warrior | ||
| Taylor Fladgate Lbv | ||
| Fonseca 10 Years | ||
| Fonseca 20 Years | ||
| Cognac | ||
| Courvoisier Vs | ||
| Courvoisier Vsop | ||
| Courvoisier Xo | ||
| Remy Martin Xo | ||
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| Hors D'oeuvres | ||
| Hot | ||
| Coconut Tempura Shrimp with a peppered strawberry dipping sauce | ||
| Maryland Crab Cakes with a cajun remoulade sauce | ||
| Pan-seared Scallops with a blanket of pancetta and fresh rosemary | ||
| Potato & Chive Cake with Osetra caviar and vodka sour cream | ||
| Chicken & Lobster on a sugarcane skewer marinated with Southern Comfort | ||
| Baby Lamb Chops with Dijon mustard and bread crumbs | ||
| Maine Lobster Strudel with garden vegetables wrapped in phyllo | ||
| Coconut Chicken and pineapple brochettes soaked in Meyers Rum | ||
| Beef Satay with a spicy peanut sauce | ||
| Madras Curried Beef with grilled portobello mushrooms and vine-ripened tomatoes | ||
| Crisp Eggplant & Goat Cheese Empanadas with sun-dried tomatoes | ||
| Roasted Mushrooms stuffed with feta cheese, spinach, and bacon | ||
| Crusty Olive Focaccia mini pizzas | ||
| Spinach & Feta Cheese Strudel layered in a crisp phyllo pastry | ||
| Ratatouille Napoleon layers of roasted vegetables and mushrooms in a spicy tomato ragoþt | ||
| Cold | ||
| Assorted Caviar Canapés osetra and salmon cavier on toasted rye canape | ||
| Jumbo Gulf Shrimp with horseradish cocktail sauce | ||
| Foie Gras Crostinis with a red onion jam | ||
| Belgian Endive stuffed with Jonah lump crab meat | ||
| Sushi Rice with sashimi tuna and gingered wasabi | ||
| Kendall Brook Smoked Salmon in chive crepe with a cayenne vodka sour cream | ||
| Beef Tenderloin on crisp focaccia with a red Anaheim chili aioli | ||
| Indian Poppadum Chips filled with duck rillettes | ||
| Wood Grilled Lamb with a mint cucumber yogurt on a toasted Syrian point | ||
| Grilled Chicken with a cranberry chestnut compote on toasted pita points | ||
| Ruby Grapes wrapped with Chèvre goat cheese and rolled in slivered almonds | ||
| Tomato and Avocado Salsa on a grilled red chile tortilla | ||
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| Displays | ||
| International Cheese Display An array of specially selected imported and domestic cheeses featuring Boursin, Camembert, English Cheddar, Dutch Gouda, Swiss, and Vermont Goat with fresh fruits and assorted crackers | ||
| Crisp Vegetable Crudité Featuring an array of peppers, asparagus, carrots, broccoli, celery, zucchini, summer squash, and baby tomatoes, served with a variety of dips | ||
| Apple & Cranberry Brie 1 kilo) Baked in crusty puff pastry garnished with fresh fruit and berries and served with assorted crackers | ||
| Exotic Fruit Display An array of tropical and seasonal fruits including New Zealand kiwi, Brazilian mango, Hawaiian pineapple, Mexican strawberries, Malaysian carambola, California grapes, and Turkish figs | ||
| Kendall Brook Smoked Salmon Display With parsley, onions, capers, and crostinis | ||
| Mediterranean Display (minimum order for 30 people) Includes hummus, tabbouleh, baba ghanoush, rinated mushrooms, assorted olives, herbed feta cheese, and grilled Mediterranean vegetables served with assorted fisselle, olive, and pita breads | ||
| Beacon Hill Raw Bar | ||
| Jumbo Gulf Shrimp | ||
| Tender Littleneck Clams | ||
| Narragansett Oysters | ||
| Half Lobster Tail 50 pieces served with our signature cocktail sauce, horseradish, and fresh lemon displayed on ice | ||
| Ask your sales manager about a customized ice carving to personalize your event | ||
| Carving Stations | ||
| Carved by our Chef in your private dining room | ||
| Maple-roasted Turkey with cranberry chutney, Dijon mustard, and assorted rolls | ||
| Peppered Tenderloin of Beef with a wild mushroom cabernet sauce, fresh horseradish, Dijon mustard, whole grain mustard, and assorted rolls | ||
| Oven-roasted Rosemary-flavored Leg of Lamb with pinot noir and mustard reduction | ||
| Apple Wood Smoked Ham with cloves and pineapple served with maple mustard and assorted rolls | ||
| Domestic Rack of Lamb grilled with Kalamata olives and rosemary reduction | ||
| Stuffed Veal Loin with apricots and currants and served with Madeira sauce | ||
| Black Angus Beef Sirloin with a cracked pepper brandy sauce and assorted rolls | ||
| Norwegian Salmon and Halibut in puff pastry with pink champagne sauce | ||
| Lobster & Shrimp Strudel tender lobster & shrimp with garden vegetables rolled in a delicate phyllo crust with a Mediterranean citrus herb glaze | ||
| stations accompaiments | ||
| Caesar Salad the traditional preparation of romaine, parmesan cheese, and herbed croutons in the classic dressing | ||
| Mixed Field Greens with julienne carrots, bell peppers, and baby tomatoes in a framboise vinaigrette | ||
| Fresh Buffalo Mozzarella layered with red and yellow vine-ripened tomatoes, fresh basil, aged balsamic vinegar, parsley, and extra virgin olive oil | ||
| Tuscan Roasted Vegetables marinated with virgin olive oil, fresh herbs and balsamic vinegar | ||
| Sautéed Haricot Verts with a shallot butter | ||
| Baby Vegetables sautéed with garlic and fresh herbs | ||
| Parmesan Crusted Focaccia Bread baked with a hint of sweet garlic | ||
| Parmesan Crusted Potato Gratin oven baked with heavy cream and a hint of nutmeg | ||
| Oven-roasted Red Jacket Potatoes seasoned with fresh herbs | ||
| Roasted Shallot Mashed Potatoes creamy red bliss potatoes with slow roasted shallots | ||
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| Specialty Stations | ||
| These Stations Will Be Prepared for The Guaranteed Number of Guests by a Chef In Your Private Room | ||
| Martini Stations | ||
| Shrimp & Scallop Martini Jumbo gulf shrimp and fresh sea scallops on crisp vegetable spaghetti with a chardonnay citrus reduction and served in a martini glass | ||
| Sautéed Cranberry Chicken & Shiitake Mushroom Martini with lemon thyme over herbed couscous | ||
| Risotto Station | ||
| Shrimp Risotto with chives and tomatoes | ||
| Moulard Duck Risotto Sautéed with French champagne and freshly shaved imported parmesan | ||
| Pasta Stations | ||
| Cheese Tortellini with broccoli in a pecorino cream sauce | ||
| Penne with tomato basil sauce and grated parmesan cheese | ||
| Tri-colored Rotini with artichokes, red peppers, and tomatoes in pesto | ||
| Orecchiette with sautéed baby spinach and tomatoes in a roasted garlic sauce | ||
| Fusilli with an eggplant carbonara | ||
| Cavaletti with sun dried tomatoes, goat cheese, and black olivesWith Chargrilled Chicken Breast on one pasta choice With Sautéed Shrimp and Scallops on one pasta choice | ||
| Ravioli Station | ||
| Lobster Ravioli with a tomato vodka cream sauce AND | ||
| Striped Wild Mushroom Ravioli on an olive and portobello sweet pepper relish | ||
| Gourmet Salad Station | ||
| Baby Spinach Leaves with crumbled Chèvre goat cheese in a maple mustard vinaigrette | ||
| Caesar Salad The Traditional Preparation of Romaine parmesan cheese and herbed croutons in the classic dressing | ||
| Grilled Asparagus & Portobello Mushrooms over mesclun greens with a roasted red pepper vinaigrette | ||
| Fresh Buffalo Mozzarella layered with red and yellow vine-ripened tomatoes, fresh basil, aged balsamic vinegar, parsley, and extra virgin olive oil Served with grilled focaccia bread, assorted rolls, and country bread | ||
| - | ||
| Lasting Memories | ||
| Prepared In Your Private Room by Our Chef | ||
| Flambé Station Choice of two | ||
| Bananas Foster Bananas flambéed in rum, brown sugar and cinnamon, served over vanilla ice cream | ||
| Peaches and Grand Marnier Peaches flambéed in Grand Marnier served over vanilla ice cream | ||
| Cherries Jubilee Ripe bing cherries flambéed in butter, honey and Kirschwasser brandy | ||
| Classic Crepe Suzette Thin crepes flambéed with Grand Marnier, served with vanilla ice cream | ||
| Mini Pastries Assorted French, Italian and Russian mini pastries | ||
| Fresh Baked Assorted Cookies & Rich Chocolate Brownies | ||
| Decadent Chocolate Truffles and Petit Fours | ||
| Dark & White Chocolate Tuxedo Dipped Strawberries | ||
| The Ultimate Dessert Buffet | ||
| Minimum of 30 Guests | ||
| Assorted Tortes and Layered Cakes dark and white chocolate tuxedo dipped strawberries, truffles, and petit fours, French, Italian and Russian mini pastries, fresh baked cookies and rich chocolate brownies and layers of Swiss white and dark chocolate mousse in a martini glass with whipped cream | ||
| Exotic Fruit Display An array of tropical and seasonal fruits including New Zealand kiwi, Brazilian mango, Hawaiian pineapple, Mexican strawberries, Malaysian carambola, California grapes, and Turkish figs | ||
| Coffee and Tea Station Freshly brewed Terrazzo coffee, decaffeinated coffee and a selection of fine teas: Black Currant, Darjeeling, English Breakfast, Earl Grey, Chamomile, Orange Pekoe, Peppermint, Jasmine, Formosa Oolong, Sencha Japanese green tea | ||
| International Coffee Station Freshly brewed coffee served with a selection of cordials accompanied by shaved chocolate, freshly whipped cream, fresh mint, and cinnamon sticks price based on consumption | ||
| The Perfect Finish After-dinner drinks, liqueurs, and cordials presented tableside from our cordial cart | ||
| Dinner | ||
| Dinner appetizers | ||
| Traditional New England Clam Chowder fresh clams, potatoes and bacon in a rich creamy base | ||
| Lobster Bisque chunks of lobster meat and sweet sherry in a velvety broth | ||
| Chilled Cucumber Soup with fresh dill and a hint of cayenne pepper served with a dollop of lump crab meat | ||
| Sautéed Wild Mushrooms in a delicate phyllo cup with buttery Israeli couscous and a vegetable demi-glace | ||
| Moulard Duck Risotto finely sliced duck breast over saffron risotto with freshly grated parmesan | ||
| Mediterranean Sampler hummus, tabbouleh, herbed artichoke hearts, fire-roasted red peppers, Kalamata olive tapenade and crisp lavash points | ||
| Kendall Brook Smoked Salmon in a chive crepe roulade with crisp vegetables and a cayenne vodka sour cream | ||
| Lobster Ravioli on a bed of peppery watercress with a tomato vodka cream sauce | ||
| Jumbo Shrimp Martini with a cherry tomato and olive relish and flavored with fresh lime juice and basil | ||
| Dinner salads | ||
| Mixed Field Greens with julienne carrots, bell peppers and baby tomatoes in a framboise vinaigrette | ||
| Grilled Asparagus and Portobello Mushrooms over mesclun greens and a roasted red pepper vinaigrette | ||
| Baby Spinach Leaves with a medallion of peppered Chèvre goat cheese and a maple mustard dressing | ||
| Caesar Salad the traditional preparation of romaine, parmesan cheese and herbed croutons in the classic dressing | ||
| Caramelized Apple and Cranberry Salad with walnuts and Roquefort cheese on a bed of arugula with an apple cider vinaigrette | ||
| Fresh Buffalo Mozzarella layered with red and yellow vine-ripened tomatoes, fresh basil, aged balsamic vinegar, parsley and extra virgin olive oil | ||
| Avocado and Crab Salad over baby lettuce and fire-roasted red peppers with balsamic vinaigrette | ||
| Meat | ||
| Each Dinner Entrée Includes Choice of Appetizer, Salad, Fresh Baked Rolls with Sweet Butter, Choice of Dessert, and Terrazzo Coffee, Decaffeinated Coffee and Fine Teas | ||
| Oven-roasted Beef Tenderloin on roasted shallot mashed potatoes with a grilled portobello mushroom fan, haricot verts, delicate crumbled bleu cheese and a port wine reduction | ||
| Beef Tenderloin and Gulf Shrimp with a brandy peppercorn sauce, char-grilled vegetables and oven-roasted potatoes | ||
| Cedar-grilled Veal Chop atop Parisian yams and braised bitter greens covered with a spicy chasseur sauce | ||
| Horseradish Crusted Rack of Lamb in a ragoþt of root vegetables and boulanger potatoes | ||
| Beef Tenderloin Medallion and Half Lobster Tail surrounded by roasted baby vegetables and steamed new potatoes with a citrus butter sauce | ||
| Poultry | ||
| Each Dinner Entrée Includes Choice of Appetizer, Salad, Fresh Baked Rolls with Sweet Butter, Choice of Dessert, and Terrazzo Coffee, Decaffeinated Coffee and Fine Teas | ||
| Char-grilled French Chicken Breast served over stone ground polenta and petite squashes topped with a dried apricot and cranberry relish | ||
| Pecan-encrusted Chicken Breast with green plantain tostones and served with a lemon demi-glace | ||
| Seafood | ||
| Each Dinner Entrée Includes Choice of Appetizer, Salad, Fresh Baked Rolls with Sweet Butter, Choice of Dessert, and Terrazzo Coffee, Decaffeinated Coffee and Fine Teas | ||
| Seafood Grilled Salmon Filet with braised fennel, sun-dried tomatoes and a cabernet butter sauce | ||
| Pan-roasted Salmon and Halibut over basmati rice and baby vegetables served on a puff pastry diamond with a tomato and lemon thyme coulis | ||
| Pan-seared Tuna Medallions with a creamy mango sauce over basmati rice and French green beans | ||
| Cardamom Sautéed Shrimp and Scallops over grilled scallions and creamy polenta and fresh raspberries | ||
| Herb Poached Halibut on a vegetable saffron risotto, topped with a Kalamata olive tapenade and drizzled with a red pepper coulis | ||
| Maine Lobster sauteéed with farfalle, scallions and black olives and tomatoes in a chardonnay cream reduction | ||
| Vegetarian | ||
| Each Dinner Entrée Includes Choice of Appetizer, Salad, Fresh Baked Rolls with Sweet Butter, Choice of Dessert, and Terrazzo Coffee, Decaffeinated Coffee and Fine Teas | ||
| Parmesan Crusted Vine Ripened Tomato stuffed with vegetable risotto, grilled asparagus, Kalamata olive tapenade and drizzled with an aged balsamic vinegar | ||
| Crisp Polenta Cakes with grilled portobello mushroom over steamed spinach and vegetables on a charred tomato coulis | ||
| - | ||
| Dessert | ||
| Valrona Chocolate Torte A flourless Belgian chocolate torte covered in a dark chocolate ganache | ||
| TiramisÏ Layers of mascarpone cheese, espresso mousse, lady fingers, and mocha soaked chocolate cake | ||
| Fresh Fruit Tart Seasonal fruit and berries in a flaky pie crust with a delicate pastry cream | ||
| Chocolate Mousse Layers of Swiss white and dark chocolate mousse in a martini glass with whipped cream | ||
| Crème Brþlée A vanilla bean custard with caramelized sugar and fresh berries | ||
| Boston Cream Pie The official dessert of Massachusetts! | ||
| Golden Sponge Cake With a fluffy pastry cream topped with a rich chocolate frosting and toasted almonds | ||
| Traditional Cheesecake Creamy cheesecake topped with fresh berries and a tart berry coulis | ||
| Mini Pastries Assorted French, Italian and Russian mini pastries | ||
| Fresh Seasonal Berries Soaked in a grand marnier liquor with a minted lemon creme fraiche | ||
| Sorbet Choose from our selection of lemon, raspberry, or mango with a sprig of mint | ||
| Apple Strudel German style with a flaky pastry and crisp apples, served warm with vanilla ice cream | ||
| Trilogy of Hampshire House Desserts Fresh fruit tartlettes, bourbon walnut triangle and large chocolate truffle | ||
| The Black Pearl A white chocolate scallop shell with caramel chocolate mousse and a ganache-coated profiterol pearl | ||
| The Thayer Room | ||
| Roasted Foie Gras and Duck Confit With soft polenta and swiss chard brandied figs and sweet apple cider reduction*Suggested wine Vionger Bonterra, Mendocino County (organic) | ||
| Maple Smoked Red Snapper Topped with lemon pickle on a bed of mesclun greens *Suggested wine Chardonnay, Robert Mondavi, Napa | ||
| Mango Sorbet With Grand Marnier and shaved ginger | ||
| Hampshire House Wellington Lean filet mignon with a mushroom duxelles spread and baked in a puff pastry with gorgonzola potatoes gratin and country ratatouille, topped with shaved black truffles in a cognac glace de viande | ||
| Chocolate Soufflé Right out of the oven with fresh strawberries in a strawberry liquor | ||
| The Codman | ||
| Pan Seared Diver Scallop With braised leeks and cumin served in its own shell topped with Osetra caviar wine Chardonnay Sonoma Cutrer, Russian River Ranches | ||
| Sautéed Porcini Mushrooms and Wild Ramps Tossed with baby spinach and truffle oil *Suggested wine Pinot Noir Cambria "Julia's Vineyard," Santa Maria | ||
| Lemon Sorbet With Perrier Jouet champagne and fresh spearmint | ||
| Slow-roasted Veal Loin Finely sliced topped with Jonah Crab in a beurre blanc served with sweet potato gnocci and broccoli rabe*Suggested wine Merlot Franciscan, Napa | ||
| Peach and Black Currant Strudel In a flaky crust with vanilla bean ice cream | ||
| The Abbott | ||
| Andouille and Chanterelle Stuffed Quail With salsify crisps and morrels *Suggested wine Merlot Meridian, California | ||
| Shaved Fennel and Mandarine Oranges Tossed with arugula and extra virgin olive oil *Suggested wine Sancerre Domaine Fournier, Loike | ||
| Grapefruit Sorbet With Ketel One vodka and candied grapefruit zest | ||
| Pan-roasted Lobster Over a yucca flan with steamed asparagus and caramelized baby beets in a pool of lobster saffron broth *Suggested wine Pinot Gris, Trimbach Reserve, Alsace | ||
| Tropical Fruit and Exotic Berries in a martini glass with a velvety vanilla zabaglione *Suggested wines are charged upon consumption | ||
| The Beacon Hill Clam Bake | ||
| Traditional New England Clam Chowder Fresh clams, potatoes, and bacon in a rich creamy base | ||
| Caesar Salad The traditional preparation of romaine, parmesan cheese, and herbed croutons in the classic creamy dressing | ||
| Mussels and Steamers Cooked in white wine with onions, fresh herbs, and green peppercorns served with lime wedges and drawn butter in large bowls family style | ||
| Steamed One-and-a-half Pound Maine Lobster With a lemon crown and drawn butter and family style servings of corn on the cob, boiled new potatoes, barbeque chicken, and jalapeno cornbread | ||
| Boston Cream Pie The official dessert of Massachusetts! Golden sponge cake with a fluffy pastry cream topped with a rich chocolate frosting and toasted almonds | ||
| Beverage List | ||
| Call Beverages | ||
| Dewars | ||
| Segrams V.o. | ||
| Tanqueray Gin | ||
| Absolut Vodka | ||
| Bacardi Rum | ||
| Jack Daniels Bourbon | ||
| Bloody Marys/mimosas | ||
| Premium Beverages | ||
| Johnnie Walker Black Scotch | ||
| Crown Royal Blended Scotch | ||
| Bombay Gin | ||
| Ketel One Vodka | ||
| Mount Gay Rum | ||
| Maker's Mark Bourbon | ||
| Deluxe Beverages | ||
| Glenffidich Scotch | ||
| Glenlivet 18 Years Scotch | ||
| Bombay Sapphire Gin | ||
| Grey Goose Vodka | ||
| Cruzan Reserve Rum | ||
| Woodford Reserve Bourbon | ||
| Ports | ||
| Warres Warrior | ||
| Taylor Lbv | ||
| Fonseca 10 Years | ||
| Fonseca 20 Years | ||
| Cognac | ||
| Courvoisier Vs | ||
| Courvoisier Vsop | ||
| Courvoisier Xo | ||
| Remy Martin Xo | ||
| Cordials | ||
| Bailey's Irish Cream | ||
| Frangelico | ||
| Grand Marnier | ||
| B&b | ||
| Kahlua | ||
| Tia Maria | ||
| Cointreau | ||
| Drambuie | ||
| Hennessey | ||
| Wines by The Glass | ||
| Sauvignon Blanc Brancott, New Zealand | ||
| Chardonnay Beaulieu Vineyard Coastal | ||
| Cabernet Beaulieu Vineyard Coastal | ||
| Chardonnay Hess Select | ||
| Chardonnay Robert Mondavi Coastal | ||
| White Zinfandel Buehler | ||
| Sparkling Wine L'orval 1531 | ||
| Beers | ||
| Coors Lite (Draught) | ||
| Samuel Adams Lager (Draught) | ||
| Harpoon Ipa | ||
| Heineken (Bottled) | ||
| (bottled Bottled | ||
| Soft Drinks | ||
| Soda |
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| Bottled Water |
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| Juices |
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Hours:
Daily: 9am-10pmNeighborhood:
Back Bay, Beacon Hill, South EndNotes:
Delivery Take OutPhone:
617-227-9600Location(s)
- Hampshire House
- 84 Beacon St
- Boston, MA, 02108
- United States
