Dinners

4 Course Dinner

Our Dinners consist of 4 courses. The dinner pricing for the 4 course dinner is listed next to the main course item. Please choose one item from the appetizers and soups, one item from the salads, one item from the entrees and one item from the desserts. Please note that coffee and tea service is served with dessert.

Appetizers and Soups
  • Baked Artichoke Hearts Au Gratin
    with cranberry-apple toast
  • Bouillbaisse Reduction with Pan Seared Scallop
     with Crouton rubbed with Garlic and Herb Oil (add $4.50 per person)
  • Butternut Squash & Apple Soup
  • Challenge the Chef Soup
    A role reversal of Soup du Jour
  • Crab & Corn Bisque
  • Crab Cakes
    with key lime hollandaise or papaya salsa or honey mustard sauce (add $3.00 per person)
  • French Onion Soup Gratiné
  • Fried Lobster Ravioli
    with Spicy Herb and Roasted Garlic Aioli
  • New England Clam Chowder (House Specialty)
  • Pasta Fagioli Soup
  • Seafood Bisque
  • Shrimp Cocktail
    (add $2.00 per person)
  • Shrimp Moquecca
    spicy shrimp, tomato and coconut (add $3.00 per person)
  • Wild Mushroom Ravioli
    with marinara, garnished with fresh parmesan
Salads
  • Antipasto
  • Baby Spinach Salad
    with seasonal berries, chevre and balsamic vinaigrette
  • Belgian Endive, Watercress, Radicchio, Enoki Mushrooms & Mandarin Oranges
    with orange vinaigrette
  • Broiled Marinated Vegetables
    with chiffonade of romaine (add $3.00 per person)
  • Classical Caesar
  • Greek Salad
  • House Salad
    with green beans, potato, eggs, bacon, etc.
  • Iceberg Wedge
    with roasted tomato, blue cheese and bacon
  • Imported Italian Buffalo Mozzarella and Tomato Salad
    (add $3.00 per person)
  • Julienne Vegetable Salad
    with onion sprouts & buttermilk dressing
  • Tossed Seasonal Greens
    including mesclun with roasted beets and feta
Main Course - Fish & Seafood
  • Baked Halibut
    $52.00
    with horseradish crumbs, crispy leeks and raifort sauce *
  • Baked Stuffed Filet of Sole
    $48.00
     Served with crabmeat stuffing served with a cognac laced Lobster Newburg sauce
  • Bouillabaisse
    $56.00
    Lobster, Scallops, Clams, Mussels, Crawfish, and Shrimp in a Saffron Broth with Curried Garlic Toast.
  • Broiled Halibut
    $52.00
    with Raspberry Buerre Blanc*
  •  Broiled Swordfish with Tropical Salsa
    $50.00
  • Broiled Tuna (Rare) or Swordfish Chesapeake Style
    $52.00
    topped with Lump Crab, Prosciutto, Cheddar and Bechamel Sauce
  • Broiled Tuna Steak
    $50.00
    with a Wasabi and Ginger Glaze topped with Crispy Leeks.
  • Prosciutto Wrapped Salmon
    $48.00
    Pan Seared and topped with a Lemon Chive and Cream Buerre Blanc
  • Seafood Scampi
    $50.00
    with scallops, shrimp & crawfish over linguini.
  • Broiled Salmon
    $46.00
    with Thai Glaze
  • Broiled Scallops
    $48.00
    Sea Scallops topped with Crushed Ritz Crackers, and laced with a lemon, shallot and Wine Reduction.
  • Soft Shell Crabs
    $50.00
    with a Creamy Wild Mushroom Risotto and Rouille, Garlic Crouton with Basil Oil *
  • Tandoori Salmon
    $48.00
    Broiled salmon filet marinated in a yogurt based chutney blend with mint infused pickled Bermuda onions
* Seasonal Items
Please add $10.00 per person for providing a pre-determined two item entré selection.
Main Course - Veal, Lamb, Chicken, Beef
  • Braised Lamb Shanks
    $55.00
    over a Creamy Wild Mushroom and Goat Cheese Risotto
  • Broiled Dry Rubbed Frenched Pork Loin Chop
    $52.00
    with Roasted Tomato Barbeque Sauce atop Black Bean Puree and Tropical Salsa
  • Broiled Veal Chop Stuffed
    $56.00
    with fontina, spinach and pine nuts topped with a Grand Marnier sauce
  • Chicken or Veal Parmeseanna
    $48.00
  • Dry Aged Broiled Sirloin Steak
    Market Price
    with Herb Butter and Jicama Pommes Frites
  • Filet Mignon
    $54.00
    with Stroganoff sauce
  • Filet Mignon Stuffed with Crawfish Bordelaise
    $56.00
  • Frenched Domestic Rack of Lamb
    $58.00
  • Pan Seared Muscovy Duck Breast (Rare)
    $52.00
     with a Port Wine, Orange and Dried Fruit Reduction
  • Prime Natural Center Cut Pork Chop
    $48.00
    stuffed with Spinach, Roasted Peppers, Fontina and Foccacia Croutons, Topped with Grand Marnier Sauce
  • Rib Eye Steak
    $56.00
    with Carmelized Onions and Maytag Blue Cheese
  • Roast Prime Rib Aujus
    $54.00
  • Roast Tenderloin of Beef
    $54.00
    with Merlot Peppercorn Sauce and Baked Stuffed Shrimp with Crabmeat
  • Steak Au Poivre
    $52.00 8oz. or $58.00 10oz.
    with Crushed Peppercorns and Demi Glace
  • Stuffed Statler Chicken Breast
    $49.00
    with a Cranberry stuffing laced with Sauce Supreme.
  • Tournedos of Beef Rossini
    $55.00
    Two Tenderloin Beef Filets atop Toast Rounds and topped with a Thin Slice of Foie Gras, served with Madeira laced Demi-Glace
  • Veal Oscar
    $55.00
  • Veal Osso Bucco
    $55.00
    with Wild Mushroom served over Saffron Risotto.
  • Broiled Lamb Chops
    $50.00
    with minted red peppers and lamb sauce
  • Chicken Chatelaine
    $46.00
     with Artichoke Hearts and roasted Peppers with a White Wine sauce
  • Chicken Priscilla
    $49.00
    stuffed with Sopresatta, Prosciutto, Mozzarella, sun dried Tomato and topped with Vodka sauce.
  • Crispy Roasted Duck
    $50.00
    stuffed with Apple Cranberry Stuffing and topped with a Grand Marnier Sauce
Please add $10.00 per person for providing a pre-determined two item entré selection.
Desserts
  • Apple Crisp a la Mode
  • Apple Tart a la Mode
  • Brownie with ice cream, hot fudge and whipped cream
  • Caramelized Pineapple
    with phyllo sail and caramel gelato
  • Cheesecake
     with Assorted Berries
  • Chocolate Bread Pudding
    with whipped cream and caramel sauce
  • Chocolate Cake
    with raspberry coulis and whipped cream
  • Chocolate Decadence Cake
    (melted chocolate center) with whipped cream
  • Cream Puff
    with ice cream and hot fudge
  • Crème Brûlée
  • Grapenut Pudding
  • Hot Fudge Sundae
  • Key Lime Pie with whipped cream
  • Meringues
    with strawberries, blueberries and vanilla ice cream
  • Mixed Berry Peach Shortcake
  • Mousse
    (lemon, chocolate or amaretto) served in a chocolate cup
  • Mousse Trifle
     with seasonal berries
  • Pies a la Mode
    (apple, blueberry, pecan and pumpkin)
  • Poached Pear
    Dipped in Chocolate and served with a raspberry coulis
  • Strawberry Romanoff
    (seasonal)
  • Upside Down Pineapple Cake
    with gelato
  • Sorbets, Gelatos and Ice Creams
    Ask About Our Specialty Sorbets, Gelatos and Ice Creams
Please notify your meeting planner of any food allergies or dietary restrictions and our Chef would be happy to accommodate your request.
Prices subject to a 21% Administrative Fee (Not Gratuities) and State & Local Taxes.
Prices subject to change.

Complimentary Lunch

 

See what makes Endicott special. Be our guest for a complimentary lunch and estate tour. Colleagues welcome!

Plan Your Lunch

“Without question, the MIT Endicott House is our favorite spot for conferences! The staff is so welcoming, friendly, helpful, and they pay such close attention to detail, which you see throughout the property and the beautifully cared for grounds. Not only is the setting perfect for large or small retreats, but the menus prepared by Executive Chef Eddie Cerrato are always scrumptious and memorable. The MIT Endicott House is truly a gem, worthy of five gold stars!”

The Flaschner Judicial Institute

Boston, MA