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Award-Winning Wedding & Event Catering Menus

The Essex Room offers delicious and diverse catering menus for our New England Wedding and Corporate Event catering. Menu items here are available for both on-site and off-site functions throughout Massachusetts. Along with our award-winning seafood, lobster and clams, we serve mouth-watering dishes like Thai Sesame Chicken Saté, Chicken Provencal, and Black Pepper Crusted Sirloin. Contact us about pricing.

Stationary hors d’oeuvres

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

sliced proscuitto & salami, marinated fresh mozzarella & mushrooms, artichoke hearts, roasted red peppers, provolone cheese, tomato & basil salad, cured olives, stuffed sweet cherry peppers, pepperoncini, Tuscan beans, roasted garlic & herb foccacia

Brie Bake in the Box
adorned with a fruit chutney, herbal confetti & toasted hazelnuts
served with assorted crackers & sturdy breads

House Made Potato Chips
These Chips are So Very Good!
lightly seasoned with cider vinegar, sea salt & accompanied with a boursin cheese dipping sauce

Down East Raw Bar
classic New England raw bar displayed on ice with local littleneck clams, oysters on the half shell & jumbo shrimp served with classic cocktail & mignonette sauces

Fish & Shellfish Offerings

Natchez Seared Sea Scallops
herb ash smoked sea scallops with a Cajun pepper sauce
presented warm or chilled on petite chive shortbread biscuits

Caribbean Conch “Hush Puppies”
a classic hush puppy of freshly grilled corn, sweet conch
scented with Bahaman spices, Asiago cheese & key lime juice served with a spicy remoulade

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

Pan Seared Maryland Crab Cakes
petite plump crab cakes nestled upon buttered toast rounds
served with a dollop of herb scented remoulade

Lobster Roll
The Real Thing!
fresh Maine lobster, a touch of celery, onion, basil and mayonnaise
presented within a butter grilled top split soft roll

Poultry & Victual Offerings

Thai Sesame Chicken Saté
appropriately marinated & seared upon the grill
accompanied with spiced mango peanut sauce scented with cilantro

Argentinean Chimichurri Poultry
boneless bite size breast of chicken seared & simmered in white wine & herbs
accompanied with a roasted artichoke fondue for “dippin'”

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

Grafton Grill
petite warm triangles of Vermont smoked Grafton cheddar cheese & crisp bacon
accompanied with heirloom tomato basil dipping sauce

Succulent Tenderloin of Beef “Wimpy Burgers”
PBC ground prime lean tenderloin lightly seasoned with sherry & herbs
nestled between petite bread rounds, embellished with all the “fixins”

Garden Gatherings & Fromage Offerings

Asparagus Skein Crudités
succulent asparagus wrapped with lemon zest & herb laced puff pastry
oven roasted & offered with curried dijonaise

Saint Andre Tartlets
petite Phyllo cups filled with Saint Andre cheese mousse
adorned with tomato citrus chutney & candied pecans

Petite Wild Mushroom & Brie Cheese Toasted Triangles
lightly buttered and sautéed until amber brown

Portabella Mushroom Sate
marinated with citrus zest, rice wine vinegar & Asian herbs with Japanese yuzu miso dipping sauce

Soups, Porridges, Chowders & Bisques

Lobster Bisque
resplendent with butter poached lobster & vegetable brunoise

Woodman’s Famous Clam or Fish “Chowda”
served with oyster crackers

Corn Chowder
a creamed corn chowder without any cream
accompanied with buttery toasted hazelnut madeleines

Tomato & Basil
an heirloom tomato soup infused with silky smooth goat cheese & basil coulis
drizzled with white balsamic syrup

Summer Five Onion Soup
sautéed scallions, leeks, fennel, white wine & cream
finished with buttermilk & creamy goat cheese croustade


adorned with warmed bacon, roasted shallots, pistachio nuts & poached egg
drizzled with a green peppercorn Asiago glazing

Pressed Panzanella
An Outstanding Italian Summer Salad Slightly Altered!
layers of Tuscan cheeses & bread, roasted roma tomatoes, charred peppers & artichokes
served pressed & chilled, embellished with a caper, olive, balsamic & olive oil vinaigrette

Saint Lawrence Caesar
The Dressing’s Origin was Initially a Condiment
Traced to One of the Thousand Islands in the Saint Lawrence River
thousand island dressing, a wedge of romaine, a chunk of blue cheese & crisp bacon

Heirloom Tomatoes & Jersey Blue
a napoleon of Vermont’s jersey blue, perfectly ripened, juicy heirloom tomatoes & basil confetti
Cabernet Sauvignon basil vinaigrette

Principal Plates

Tuscan Chicken
roast chicken with garlic, herbs & white wine
finished with caramelized onions & roasted tomato sauce

Wild Mushroom Marsala
your choice of pan seared poultry or veal with a potpourri of wild mushrooms & a touch of sweet cream

Baked Stuffed Haddock
with Woodman’s famous seasoned crumbs

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

Black Pepper Crusted Sirloin
pan roasted & plated with a wild mushroom ragout
accompanied with a Cabernet Sauvignon au jus scented with lemon thyme

Tinian of Veal
a napoleon stack of thinly seared veal medallions
presented with alternating layers of roasted spring vegetables & crisp Parmesan shards

Roast Lobster
sea scallops, shrimp & crab stuffed lobster
oven roasted & offered with a citrus burre blanc