Dinners - MIT Endicott House
  • 617-253-5211
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Dinner Offerings

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 & Soups
  • Baked Artichoke Hearts Au Gratin with cranberry-apple toast
  • Bouillabaisse 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 with horseradish crumbs, crispy leeks and raifort sauce, $60.00
  • Baked Stuffed Filet of Sole, served with crabmeat stuffing served with a cognac laced Lobster Newburg sauce, $54.00
  • Bouillabaisse: Lobster, Scallops, Clams, Mussels, Crawfish, and Shrimp in a Saffron Broth with Curried Garlic Toast, $67.00
  • Broiled Halibut with Raspberry Beurre Blanc, $60.00
  • Broiled Swordfish with Tropical Salsa, $58.00
  • Broiled Tuna or Swordfish Chesapeake Style topped with Lump Crab, Prosciutto, Cheddar and Bechamel Sauce, $60.00
  • Sesame Crusted Tuna Steak (Rare) with a Wasabi and Ginger Glaze topped with Crispy Leeks, $60.00
  • Prosciutto Wrapped Salmon: Pan Seared and topped with a Lemon Chive and Cream Buerre Blanc, $56.00
  • Seafood Scampi with scallops, shrimp, clams and mussels over linguini, $58.00
  • Thai Glazed Salmon, $54.00
  • Broiled Sea Scallops topped with Crushed Ritz Crackers, and laced with a lemon, shallot and Wine Reduction, $60.00
  • Soft Shell Crabs (Seasonal) with a Creamy Wild Mushroom Risotto and Rouille, Garlic Crouton with Basil Oil, $60.00
  • Tandoori Salmon Broiled salmon filet marinated in a yogurt based chutney blend with mint infused pickled Bermuda onions, $56.00
* Seasonal Items, price subject to change due to market conditions
Please add $10.00 per person for providing a pre-determined two item entrée selection.
Main Course - Veal, Lamb, Chicken, Beef
  • Braised Lamb Shanks over a Roasted Root Vegetable Risotto, $62.00
  • Broiled Dry Rubbed Frenched Pork Loin Chop with Guava Barbeque Sauce atop Rice and Beans, $58.00
  • Broiled Veal Chop Stuffed with fontina, spinach and sun dried tomatoes topped with a Grand Marnier sauce, $62.00
  • Chicken or Veal Parmesan with Choice of Pasta and Garlic Toast, $56.00
  • Broiled Angus Sirloin Steak with Herb Butter and Jicama Pommes Frites, $62.00
  • Filet Mignon with Stroganoff sauce, $62.00
  • Filet Mignon topped with Grilled Shrimp and Herb Butter, $66.00
  • Frenched Domestic Rack of Lamb, $66.00
  • Pan Seared Muscovy Duck Breast (Rare) with a Port Wine, Orange and Dried Fruit Reduction, $58.00
  • Prime Natural Center Cut Pork Chop stuffed with Spinach, Roasted Peppers, Fontina and Foccacia Croutons, Topped with Grand Marnier Sauce, $54.00
  • Broiled Rib Eye Steak with Caramelized Onions, $62.00
  • Roast Prime Rib Au Jus, $60.00 with Merlot Peppercorn Sauce and Baked Stuffed Shrimp with Crabmeat
  • Roast Tenderloin of Beef, $60.00
  • Steak Au Poivre with Crushed Peppercorns and Demi Glace, $60.00 8oz. or $67.00 10oz.
  • Stuffed Statler Chicken Breast with a Cranberry stuffing laced with Sauce Supreme, $54.00
  • Tournedos of Beef Rossini: Two Tenderloin Beef Filets atop Toast Rounds and topped with a Thin Slice of Foie Gras, served with Madeira laced Demi-Glace, $62.00
  • Veal Oscar, $62.00
  • Veal Osso Bucco with Wild Mushroom served over Saffron Risotto, $64.00
  • Broiled Lamb Loin Chops with minted red peppers and lamb demi, $60.00
  • Chicken Chatelaine with Artichoke Hearts and roasted Peppers with a White Wine sauce, $52.00
  • Chicken Priscilla stuffed with Sopresatta, Prosciutto, Mozzarella, sun dried Tomato and topped with Vodka sauce, $56.00
  • Crispy Roasted Duck stuffed with Apple Cranberry Stuffing and topped with a Grand Marnier Sauce, $60.00
  • Chicken Milanese with Argula, Roasted Tomatoes, Lemon and Shaved Parmesan, $57.00
  • Rigatoni Bolognese with Veal, Pork, and Beef topped with Burrata Cheese and Garlic Toast, $54.00
Please add $10.00 per person for providing a pre-determined two item entrée 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
  • 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.
Enjoy a Complimentary Lunch Tour

I have worked with the team at the MIT Endicott House for over eight years, and they are by far my favorite vendor. The professionalism and outstanding level of service they provide is second to none. When you work with the Endicott House, you can rely on the answer being “yes” before you even ask the question. They pride themselves on exceeding expectations and ensuring every event – no matter how big or small – goes off with a smile and without a hitch. Every level of staffer is dedicated to your satisfaction, and they deliver!

                                                                                ~ Leslie Baum
                                                                                        Director of Global Learning,
                                                                                         Entrepreneurs’ Organization

Went here for a work function. The staff were friendly. The cocktail hour was held in a rustic lodge room which had an interesting feel. The dining room was beautifully decorated. Unbelievable experience! A great place to bring a team together!

                                                                                ~ Jennifer Moseley