Receptions

Hot Hors d’Oeuvres

Coconut Tempura Shrimp with a peppered strawberry dipping sauce

Maryland Crab Cakes with a Cajun remoulade sauce

Miniature Lobster Macaroni and Cheese topped with toasted breadcrumbs

Potato and Chive Cake with Osetra caviar and vodka sour cream

Petit Burger topped with American cheese, ketchup and mustard

Baby Lamb Chops with Dijon mustard and bread crumbs

Seared Scallops with Mango, served in a porcelain spoon

Maine Lobster Pizza on crisp focaccia

Grilled Shrimp with cilantro

Miniature Clam Chowder served in an espresso cup

Miniature Lobster Bisque with sweet sherry

Miniature Organic Chantenay Carrot Soup with ginger and lime

Maine Lobster Strudel with garden vegetables wrapped in phyllo

Seared Chicken and Coconut Fritters with a pineapple dipping sauce

Curried Beef Tenderloin with pear shaped tomatoes

Individual Baked Brie with mango chutney in a petit pain

Miniature Beer Battered Fish & Chips served with a malt vinegar aïoli and a splash of lemon

Roasted Duck Strudel with caramelized apples and cranberries rolled in a flaky phyllo pastry

Grilled Asparagus Spears with asiago cheese wrapped in phyllo dough

Crisp Eggplant and Goat Cheese Empanadas with sun-dried tomatoes

Roasted Mushrooms stuffed with feta cheese, spinach and bacon

Crusty Olive Focaccia miniature pizzas

Spinach and Feta Cheese Strudel layered in a crisp phyllo pastry

Fingerling Potatoes with roasted ratatouille vegetables

 

Cold Hors d’Oeuvres

California Roll crab, avocado and cucumber rolled with white rice and nori

Assorted Caviar Canapés Osetra and salmon caviar on toasted rye canapé

Jumbo Gulf Shrimp with horseradish cocktail sauce

Foie Gras Crostinis with a red onion jam

Maine Lobster with Israeli couscous and pomegranate vinaigrette served in a porcelain spoon

Belgian Endive stuffed with Jonah lump crab meat

Lobster and Avocado on a crisp plantain chip

Sushi Rice with sashimi tuna and gingered wasabi

Miniature Lobster Roll with fresh chives

Kendall Brook Smoked Salmon in a chive crêpe with a cayenne vodka sour cream

Beef Tenderloin on crisp focaccia with a red Anaheim chili aïoli

Wood-Grilled Lamb with a mint cucumber yogurt on a toasted Syrian point

Grilled Chicken Crostini with olive tapenade and vine-ripened tomatoes

American Peppered Goat Cheese with grilled kumquat and sun-dried tomatoes on
stone-ground corn bread

English Farm House Cheddar with cranberry-peach jam on a wheat biscuit

Grilled Chicken with a cranberry chestnut compote on toasted pita points

Ruby Grapes wrapped in goat cheese and rolled in roasted slivered almonds

Tomato and Avocado Salsa on a grilled red chili tortilla

Miniature Gazpacho with crisp cucumber and sour cream

Roasted Red Pepper Hummus with fresh parsley on a toasted pita chip

Caprese Skewer cherry tomato layered with fresh Buffalo mozzarella and basil

 

All Food and Beverage items above are subject to 7% State & Local Tax, 15% Service Charge and 5% Taxable Adminstrative Fee.

 

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International Cheese Display
Specially selected imported and domestic cheeses featuring Boursin, Camembert, English Cheddar,
Dutch Gouda, Swiss and Vermont Goat with fresh fruits and assorted crackers

Local Sustainable Cheese Display
An array of hand crafted New England cheeses served with assorted fruit compotes, chutneys, fresh fruit and artisan baked breads (Cheese selection is subject to New England market availability)

Artisan Cheese Display (minimum order for 50 people)
Chef’s selection of hand crafted domestic and imported gourmet cheeses, crystallized grapes, sliced pears, dried apricots, gourmet mixed nuts and delicate crostini (Cheese will vary based on availability)

Baby Vegetable Crudité
Featuring an array of baby carrots, squashes, tomatoes and heirloom radishes with crisp celery and broccoli served with suntan pepper aóli

Apple and Cranberry Brie
Baked in crusty puff pastry, garnished with fresh fruit and berries and served with assorted breads

Kendall Brook Smoked Salmon Display
With parsley, onions, capers and crostinis

Smoked Seafood Display
Applewood smoked scallops, peppered mackerel and smoked sweet P.E.I. mussels served with horseradish cream, lemons, capers, Bermuda onions and assorted breads

♥ Florentine Bruschetta
Assorted bruschetta toppings to include plum tomatoes, olive tapenade, sweet caramelized vegetables, Buffalo mozzarella and wild mushrooms served on crusty brick-oven-baked bread and focaccia

Roasted Vegetable Antipasto
Marinated with virgin olive oil, fresh herbs and balsamic vinegar, served with Buffalo mozzarella and
assorted breads

♥ Mediterranean Display (minimum order for 30 people)
Traditional fresh garlic hummus, sun-dried tomato hummus, tabbouleh, baba ghanoush, marinated
mushrooms, assorted olives, herbed feta cheese and grilled Mediterranean vegetables served with assorted fisselle, olive and pita breads

♥ Sushi Display (minimum order for 50 people)
California rolls and assorted tuna, salmon and avocado sushi with pickled ginger, soy and wasabi

Beacon Hill Raw Bar
(minimum of 50 pieces each)
Jumbo Gulf Shrimp
Narragansett Oysters
Tender Littleneck Clams
Half Lobster Tail

Served with our signature cocktail sauce, horseradish, and fresh lemon, displayed on ice.
Ask your sales manager about fresh market, seasonal oyster varieties

 

All Food and Beverage items above are subject to 7% State & Local Tax, 15% Service Charge and 5% Taxable Adminstrative Fee.

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♥ 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 a Pinot Noir and mustard reduction

Apple Wood-Smoked Ham with cloves and pineapple, served with maple mustard

♥ Domestic Rack of Lamb grilled with Kalamata olive and rosemary reduction

Stuffed Veal Loin with apricots and currants, served with a Madeira sauce

Black Angus Beef Sirloin with a cracked pepper brandy sauce and assorted rolls

Norwegian Salmon and Halibut in puff pastry with a pink champagne sauce

♥ Herb-Crusted Chilean Sea Bass steamed in banana leaves and served with exotic fruit salsa

Lobster and Shrimp Strudel tender lobster and shrimp with garden vegetables rolled in a delicate phyllo crust with a Mediterranean citrus herb glaze

 

Station Accccompaniments

♥ Mesclun Greens with garden fresh vegetables and a champagne vinaigrette

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

♥ Tuscan Roasted Vegetables marinated with extra virgin olive oil, fresh herbs and balsamic vinegar

Sautéed Haricots Verts with a shallot butter

♥ Baby Vegetables sautéed with garlic and fresh herbs

Parmesan-Crusted Focaccia Bread baked with a hint of sweet garlic

New England Potato Gratin oven-baked with heavy cream and a hint of nutmeg

♥ Oven-Roasted Red Jacket Potatoes seasoned with fresh herbs

Lyonnais Potatoes sautéed with caramelized sweet onions

Roasted Shallot Mashed Potatoes creamy red bliss potatoes with slow roasted shallots

Walnut and Sage Stuffing traditional dressing garnished with fresh herbs and walnuts

Walnut and Bleu Cheese Risotto Cakes

 

♥ Hampshire House Healthy Cuisine – low in fat and cholesterol.

All Food and Beverage items above are subject to 7% State & Local Tax, 15% Service Charge and 5% Taxable Adminstrative Fee.

 

Download the Full Menu

 

Martini Station

Gulf Shrimp and Scallop Martini jumbo gulf shrimp and fresh sea scallops on crisp vegetable
spaghetti with a chardonnay citrus reduction, served in a martini glass. Substitute with Maine Lobster

Risotto Station - Select Two:

Grilled Chicken Risotto with chives and tomatoes

Garden Vegetable Risotto sautéed with French champagne and freshly shaved imported parmesan

Chef’s Seasonal Risotto Selection

Sauté Station - Select Two:

Served on Israeli couscous

Skillet-Seared Chicken with sweet onions and plum tomatoes

Wild Mushrooms with roasted peppers and crisp leeks

Sautéed Shrimp in fresh herbs with roasted vegetables

Pasta Station - Select Two:

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

Farfalle with sun-dried tomatoes, goat cheese and black olives

With Char-Grilled Chicken Breast on one pasta choice
With Sautéed Shrimp and Scallops on one pasta choice

Gourmet Pasta Station – Select Two:

Chicken Picatta with gemelli pasta, lemon, capers and a rich butter sauce

Shrimp and Scallop Arrabbiata with conchiglie pasta, fresh garlic, tomatoes and red chili

Tuscan Style Gnocchi sautéed with wild mushrooms and fresh cut herbs

Lobster Ravioli with a tomato vodka cream sauce

Wild Mushroom Ravioli on an olive and portobello sweet pepper relish

            Chef’s Seasonal Ravioli Selection

Stir Fry Station
Served with classic Chinese take out containers, chop sticks and fortune cookies

Stir fried chicken and crisp bok choy with soy-sesame sauce over udon noodles

And

Shrimp and scallops stir fried with spicy peppers, daikon and water chestnuts served over steamed rice

Gourmet Salad Station

Caramelized Apple and Cranberry Salad with walnuts and Roquefort cheese on a bed of arugula
with an apple cider vinaigrette

Caesar Salad the traditional preparation of romaine, parmesan cheese and herbed croutons in the
classic dressing

Organic Black Quinoa Salad with red peppers, scallions and lime 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 breads

 

All Food and Beverage items above are subject to 7% State & Local Tax, 15% Service Charge and 5% Taxable Adminstrative Fee.

 

Download the Full Menu

 

Flambé Station
Prepared in your private room by our Chef.
Choice of two, served over vanilla ice cream:
Bananas Foster bananas flambéed in rum, brown sugar and cinnamon
Bartlett Pear and Pecan Flambé with sweet brandy
Roasted Pineapple Flambé with coconut liqueur
Classic Crêpes Suzette thin crêpes flambéed with Grand Marnier

Chocolate-Dipped Ricotta Cannoli

French Bistro Pastries assorted miniature fruit tarts, miniature éclairs, miniature napoleons and petit fours

A Variety of Fresh Baked Cookies and Rich Chocolate Brownies

Assorted Coconut Macaroons and Chocolate Dipped Biscotti

Decadent Chocolate Truffles

Dark and White Chocolate Tuxedo Dipped Strawberries

Exotic Fruit Skewers Tropical and seasonal fruits including New Zealand kiwi, Brazilian mango,
Hawaiian pineapple, Mexican strawberries, Costa Rican papaya, California grapes and Turkish figs served with green tea yogurt dipping sauce

Fondue Decadence
Molten pots of creamy milk & white chocolate fondue with exotic fruit including Hawaiian pineapple, Mexican strawberries, New Zealand kiwi and Costa Rican bananas. Accompanied by fluffy marshmallows, assorted dipping biscotti, elegant madeleines and delicate lady fingers

The ULTIMATE DESSERT Buffet (minimum of 30 guests)
Homemade double chocolate chip, chocolate crackly and oatmeal raisin cookies, rich chocolate brownies, assorted miniature crème brûlées, assorted miniature fruit tarts, seasonal fruit martinis with fresh mint, dark and white chocolate tuxedo dipped strawberries, decadent chocolate truffles and layers of Swiss white and dark chocolate mousse in a martini glass with chocolate shavings

Swiss Chocolate Extravaganza (minimum of 30 guests)
Executive Chef Markus Ripperger’s Nationally Acclaimed Maple Roasted Almond and Swiss Chocolate Soup, a display of creative and classic chocolate miniature pastries, flourless chocolate cake, chocolate crème brûlée, layers of Swiss white and dark chocolate mousse in a martini glass with chocolate shavings, dark and white chocolate tuxedo dipped strawberries, chocolate dipped biscotti, fresh baked cookies, rich chocolate brownies, decadent chocolate truffles and petit fours, warm white and bittersweet chocolate bread pudding

The Hampshire House Cookie Collection (minimum of 30 guests)
Our collection of the finest cookie
recipes from our bakery including double chocolate chip, coconut heaven, pecan triangle, sugar and
spice, chocolate crackle and cashew caramel

Cup Cake Station (minimum order of two dozen)
Delectable chocolate and vanilla cupcakes topped with frosting swirl in your choice of colors

Country Cobbler Station (minimum of 20 guests)
Individual homemade fruit cobblers to include Georgia Peach, Strawberry Rhubarb, Cinnamon Apple and Wild Berry

The Café Coffee Break
Includes freshly brewed Terrazzo coffee and decaffeinated coffee, café style espresso
& cappuccino, and a variety of fine teas, an assortment of dipping biscotti, fine
Italian cookies and chewy macaroons, dark and white chocolate covered espresso
beans, tuxedo strawberries, and a selection of rich chocolate truffles

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, Sencha Japanese green tea, Decaffeinated Black Tea

International Coffee Station
Freshly brewed Terrazzo coffee served with a selection of cordials accompanied by
shaved chocolate, freshly whipped cream, fresh mint and cinnamon sticks

The Perfect Finish
After dinner drinks and cordials presented tableside from our cordial cart or create
your own with an International Coffee

All Food and Beverage items above are subject to 7% State & Local Tax, 15% Service Charge and 5% Taxable Adminstrative Fee.

 

Download the Full Menu