On-Site and Off-Site Catering Menu

The Essex Room offers delicious and diverse catering menus for our New England Wedding and Corporate Event catering. Menu items listed here are available for both on-site and off-site functions throughout Massachusetts.

Our corporate chef Ned is constantly updating and adding culinary creations that have received high praise from everyone. He creates a menu that appeals to all, including those with strict dietary restrictions. He demonstrates an amazing appreciation for traditional New England dishes while constantly seeking and discovering new ways to prepare and present food.

Menu pricing starts at $60.00 per person. All menus include:

  • Hors d’oeuvres
  • Soup or Salad
  • Plated Dinner with your choice of a protein, starch and vegetable
  • Coffee Service
  • Complimentary tasting of your menu prepared by our Executive Chef

Click here for information on Allergy-Free Weddings

 

Stationary hors d’oeuvres

*Down East Raw Bar

Classic new England raw bar served on ice with local littleneck clams, oysters on the half shell & jumbo shrimp, served with classic cocktail & mignonette sauces

*Antipasto Display

Cured Italian meats, provolone cheese, fresh mozzarella tomato basil salad, marinated mushrooms, artichoke hearts & asparagus, cured olives, pepperoncini, stuffed cherry peppers,  fire roasted peppers, Tuscan beans with roasted garlic, sturdy breads, roasted red pepper dip & balsamic drizzle

Artisanal & Farmstead Cheeses

A potpourri of blues, cheddars & triple cream cheeses accompanied with bright berries, chutney, crackers & baguette

Dutch Garden Crudité

A potpourri of select garden gatherings presented in a Dutch garden fashion accompanied with a trilogy of our fabulous dipping sauces

Brie Bake in a Wooden Box

Adorned with a fruit chutney, herbal confetti & toasted hazel nuts served with assorted crackers & sturdy breads

Fresh Fruit Display

A display of seasonal fruit colored grapes, bright berries & assorted melons

House Made Potato Chip Bar

Lightly seasoned with cider vinegar, sea salt & accompanied with salsa, roasted red pepper & French onion dip

Grilled House-made Flat Breads, Chips & Tortillas

Chili lime toasted cumin seed flat bread, home-made potato chips, tri-color tortilla chips, served with roasted red pepper, salsa & white bean hummus

A Trilogy of Fajitas

Fresh pulled chicken, fin fish & shaved beef infused with herbs & hard spice offered with petite flower tortillas & all the traditional trimmings!

*Slider Bar

Pulled pork, grilled chicken & fresh tenderloin burgers with caramelized onion, pickle, cole slaw, shredded lettuce, tomatoes and assorted sauces & condiments

Garden Gatherings & Fromage Offerings

Grafton Cheddar Cheese Puffs

The finest of Vermont’s cheddars combined with basil, a touch of onion & aioli presented warm & amber brown on thin buttered bread rounds

Seafood Stuffed Mushrooms

Fresh mushroom caps filled with seafood and cheese stuffing

Classic Stuffed Mushrooms

Petite mushrooms stuffed with homemade seasoned crumbs & cheese

Petite Wild Mushroom & Brie Cheese Toasted Triangles

A favorite of the western reserve gang in Ohio! Lightly buttered and sautéed till amber brown

Summer Bruschetta

Medallions of old Chatham New York sheep’s milk cheese, grilled corn Concaise & pea tendrils served on house made flat bread drizzled with extra virgin olive oil

Garden Harvest Asian Spring Rolls

Julienne garden vegetables marinated with citrus zest, rice wine vinegar & Asian herb encompassed in a rice wrapper & offered with a Japanese miso dipping sauce

Spanakopita

Fresh chopped spinach & feta cheese wrapped in delicate filo dough triangles

 

Fish & Shellfish Offerings

*“Chubby’s” Original Fried Clams

With ketchup & our own tartar sauce

Classic Baked Stuffed Clam

Fresh minced clams with butter, garlic, onion and crumbs tucked into a real clam shell & served with fresh lemon

Coconut Shrimp

Tender shrimp breaded with panko & coconut, fried and served with a spicy pineapple-orange sauce

Hand Wrapped Scallops in Candied Bacon

Sea scallops hand wrapped in brown sugar glazed bacon

Pan Seared Maryland Crab Cakes

Petite plump crab cakes nestled upon buttered toast rounds served with a dollop of herb scented remoulade

*Lobster Tartlet

Petite puff pastry shell filled with butter poached lobster nicely embellished with sweet shallots, artichoke & tarragon

 

Poultry & Victual Offerings

Crispy Coconut Curried Chicken Fingers

Skeins of poultry are encrusted with coconut & panko accompanied with a ginger pear chutney for dipping

Lemongrass Thai Chicken

Bite-sized breast of chicken marinated & grilled in coconut milk, lemongrass, basil, chilies & coriander

Classic Beef Wellington Roulade

Tenderloin of beef and mushroom duxelle wrapped in puff pastry

Japanese Beef and Scallion Rolls

Negimaki is a Japanese food consisting of broiled strips of beef marinated in teriyaki sauce and rolled with scallions from the Kantō region of Japan

Succulent Tenderloin of Beef “Wimpy Burgers”

PBC ground prime lean tenderloin lightly seasoned with sherry & herbs nestled between petite bread round embellished with all the “fixings”

*Bone in Lamb Chop

Prime lamb on the long bone simply charred upon the grill & drizzled with mint salsa

 “Loaded”

Twice baked fingerling creamer potatoes embellished with prosciutto, Grafton cheddar cheese, chives & horseradish

 

Soups, Porridges, Chowders & Bisques

Woodman’s Award Winning Clam Chowder

Always gluten free! Served with Westminster oyster crackers

Apple & Butternut Squash Cappuccino

Bisque of sorts…silky smooth butternut squash with a touch of honey & Macintosh apples garnished with a scoop of cinnamon scented mascarpone foam

*Lobster Bisque

Simply elegant! Resplendent with butter poached lobster & vegetable brunoise

Corn & Crab Bisque

Just-picked corn with fresh crabmeat in creamy broth with carrot, onion, celery, potato and a hint of cayenne pepper

Homemade Classic Gazpacho

Tri-color bell peppers, crisp celery, seedless cucumber & fresh cilantro infused with a cumin coriander tomato broth

Sicilian Wedding Soup

Homemade chicken broth with petite meatballs, fresh escarole, carrots & pasta accented with parmesan

Homemade Chili

With shredded cheese, sour cream & chives

Portuguese Kale Soup

A hearty soup loaded with fresh kale, Portuguese sausage, & beans in a clear broth

 

Salads

A Flourish of Gathered Garden Greens

Assorted fresh lettuces topped with seasonal vegetables and your choice of dressings

(cabernet sauvignon vinaigrette…creamy gorgonzola…pear walnut vinaigrette…white balsamic basil chipotle maple mustard…key lime Caesar glaze…parmesan peppercorn)

Classic Caesar Salad

Crisp romaine adorned with Tuscan bread croutons, fresh parmesan cheese & glazed with house made creamy dressing

Garden Salad

Romaine, cucumbers, tomatoes, peppers, onions, carrots & olives with Parmesan pepper corn or white balsamic dressing

Greek Salad

Crisp romaine mixed with tomatoes, cucumbers, authentic feta cheese, Kalamata olives & pepperoncini drizzled with traditional Greek dressing

Principal Plates from the Land

Black Pepper Crusted Roast Sliced Sirloin

Slowly roasted & plated with a wild mushroom ragout accompanied by a cabernet sauvignon au jus scented with rosemary

Grilled Black Angus Sliced Sirloin with Cipollini Onions

Black Angus sirloin high heat seared over an open fire & basted with sweet sherry, rosemary, garlic & soy, sliced & served with Cipollini onions, drizzled with a Cabernet Sauvignon roasted garlic au jus

Bacon-Wrapped Petite Filet Mignon

Petite filet mignon wrapped in hardwood smoked bacon with bleu cheese butter topped with crispy fried shallots, accompanied by a cabernet sauvignon au jus scented with rosemary

Grilled Black Angus Petite Filet Mignon

seared & basted with sweet sherry, rosemary, garlic & soy serviced with roasted Cipollini onions, drizzled with cabernet-roasted garlic au jus

Sliced Tenderloin with Espresso Rub

Cooked to perfection, accompanied with a choice of horseradish crème, Béarnaise

Boneless Chicken Medallions with Citrus Beurre Blanc

Seasoned poultry medallions pan seared in sweet butter nicely finished with a white wine lemon butter sauce

Wild Mushroom Marsala

Your choice of pan-seared poultry or veal with a potpourri of wild mushrooms & a touch of sweet cream

Chicken Saltimbocca

Sautéed breasts of chicken wrapped with prosciutto, sage & Fontina cheese served with a traditional Madera sauce

Long Bone Pork Chop with Madera Sauce

Succulent Dorset Vermont raised pork brined in savory herb scented spring water lightly grilled & wrapped with prosciutto, sage and Fontina cheese. Presented with a Madera sauce

*Grilled Long Bone Lamb Chops

Loin of lamb on the long bone served with a pomegranate demi-glaze and served with fresh aromatic mint sauce plated with roasted shitake mushrooms & shallots

 

Principal Plates from the Sea

Baked Stuffed Haddock

With Woodman’s signature seasoned crumbs

Haddock Piccatta

Fresh haddock filet egg dipped & floured topped with capers, a light lemon sauce, & feta cheese

Poached Salmon with Candied Lemon Vinaigrette

Poached wild salmon filet served on butter lettuce garnished with pine nuts & drizzled with lemon vinaigrette

Salmon with Creamy Leeks & Red Wine Butter

Alaskan king salmon slowly roasted & served on a bed of creamy leeks garnished with red wine & shallot butter

Sole Primavera

Delicate sole fillets wrapped around a julienne of fresh carrot, zucchini & summer squash with a delicate white wine, basil & butter sauce, served with jasmine rice

*Roast Lobster

Sea scallop, shrimp & crab-stuffed lobster, oven roasted served with a citrus Beurre blanc

Shrimp Scampi

Tender linguini with melted butter, olive oil, garlic, lemon & parsley topped with freshly-cooked shrimp grated parmesan cheese, parsley & red pepper flakes

Dessert Adventure

Assorted Mini Pastries

Cannoli, raspberry crunch squares, pecan bars, chocolate truffle brownies and poached pear tartlets

A Trilogy of Mini Cupcakes

Meyer lemon custard, vanilla bean-coconut & red velvet cupcakes

Bittersweet Chocolate Truffle

Whoopie Pies!

Two chocolate cakes filled with traditional marshmallow filling

Cranberry Bars

Tart cranberries between a crumbly mixture of oats, butter, brown sugar and spices

Classic Cannoli’s

A rich lemon zest scented cannoli cream filled pastry shell

Strawberry Rhubarb Tarts

With Crème fraiche

Pumpkin Crème Brule

Rich pumpkin custard topped with “burnt” sugar

Tiramisu

Ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa

Lemon Zabaglione

A classic Italian custard made with tart citrus juices served with bright berries, fresh whipped cream & a French macaroon

Caramel Apple Pie

Fresh apples tossed with cinnamon in a flaky crust with crumb topping smothered in caramel sauce

Chocolate Dipped Strawberries

Fresh strawberries dipped in bittersweet, white & dark chocolate

*Ice Cream Sundae Bar

Your Choice of 2 Ice Cream flavors, hot fudge, strawberries, whipped cream, sprinkles & nuts

*S’mores Bar

Graham crackers, classic chocolate bars, peanut butter cups & peppermint patties with marshmallows for toasting

 

* Additional charge may apply
Menus revised 1/24/2018

 

Want a Completely Allergy Free Wedding?

If you want a completely allergy-free wedding, avoid the main eight food allergens identified by the Food and Drug Administration (FDA):

  • Eggs
  • Milk
  • Tree nuts, including walnuts, pecans, and almonds
  • Fish, including salmon, cod, and flounder
  • Shellfish, including lobster, crab, and shrimp
  • Soy
  • Wheat
  • Peanuts

Chef Ned is constantly updating and adding culinary creations that have received high praise from everyone. He has been essential in creating menu options that appeal to all, including those with strict dietary restrictions.

There are many creative dishes that can be made without any of these allergens, so you can be certain that everyone can eat without having to worry about allergic reactions or unpleasant symptoms. However, if you wish to have a completely allergy-free wedding, it’s important to work with a caterer who understands food allergens and how to prepare allergy free foods without cross contamination.

Blog – Allergy Free Weddings

Podcast – How to Have a Celiac Safe, Gluten Free Wedding (with guest Shelby Brand)