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
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Baked Artichoke Hearts Au Gratinwith cranberry-apple toast
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Bouillbaisse Reduction with Pan Seared Scallopwith Crouton rubbed with Garlic and Herb Oil (add $4.50 per person)
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Butternut Squash & Apple Soup
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Challenge the Chef SoupA role reversal of Soup du Jour
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Crab & Corn Bisque
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Crab Cakeswith key lime hollandaise or papaya salsa or honey mustard sauce (add $3.00 per person)
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French Onion Soup Gratiné
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Fried Lobster Ravioliwith Spicy Herb and Roasted Garlic Aioli
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New England Clam Chowder (House Specialty)
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Pasta Fagioli Soup
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Seafood Bisque
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Shrimp Cocktail(add $2.00 per person)
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Shrimp Moqueccaspicy shrimp, tomato and coconut (add $3.00 per person)
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Wild Mushroom Ravioliwith marinara, garnished with fresh parmesan
Salads
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Antipasto
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Baby Spinach Saladwith seasonal berries, chevre and balsamic vinaigrette
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Belgian Endive, Watercress, Radicchio, Enoki Mushrooms & Mandarin Orangeswith orange vinaigrette
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Broiled Marinated Vegetableswith chiffonade of romaine (add $3.00 per person)
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Classical Caesar
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Greek Salad
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House Saladwith green beans, potato, eggs, bacon, etc.
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Iceberg Wedgewith roasted tomato, blue cheese and bacon
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Imported Italian Buffalo Mozzarella and Tomato Salad(add $3.00 per person)
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Julienne Vegetable Saladwith onion sprouts & buttermilk dressing
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Tossed Seasonal Greensincluding mesclun with roasted beets and feta
Main Course - Fish & Seafood
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Baked Halibut$55.00with horseradish crumbs, crispy leeks and raifort sauce *
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Baked Stuffed Filet of Sole$48.00Served with crabmeat stuffing served with a cognac laced Lobster Newburg sauce
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Bouillabaisse$56.00Lobster, Scallops, Clams, Mussels, Crawfish, and Shrimp in a Saffron Broth with Curried Garlic Toast.
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Broiled Halibut$55.00with Raspberry Buerre Blanc*
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Broiled Swordfish with Tropical Salsa$50.00
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Broiled Tuna (Rare) or Swordfish Chesapeake Style$52.00topped with Lump Crab, Prosciutto, Cheddar and Bechamel Sauce
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Broiled Tuna Steak$50.00with a Wasabi and Ginger Glaze topped with Crispy Leeks.
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Prosciutto Wrapped Salmon$48.00Pan Seared and topped with a Lemon Chive and Cream Buerre Blanc
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Seafood Scampi$50.00with scallops, shrimp & crawfish over linguini.
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Broiled Salmon$46.00with Thai Glaze
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Broiled Scallops$48.00Sea Scallops topped with Crushed Ritz Crackers, and laced with a lemon, shallot and Wine Reduction.
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Soft Shell Crabs$50.00with a Creamy Wild Mushroom Risotto and Rouille, Garlic Crouton with Basil Oil *
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Tandoori Salmon$48.00Broiled salmon filet marinated in a yogurt based chutney blend with mint infused pickled Bermuda onions
Main Course - Veal, Lamb, Chicken, Beef
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Braised Lamb Shanks$55.00over a Creamy Wild Mushroom and Goat Cheese Risotto
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Broiled Dry Rubbed Frenched Pork Loin Chop$52.00with Roasted Tomato Barbeque Sauce atop Black Bean Puree and Tropical Salsa
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Broiled Veal Chop Stuffed$56.00with fontina, spinach and pine nuts topped with a Grand Marnier sauce
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Chicken or Veal Parmeseanna$48.00
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Dry Aged Broiled Sirloin SteakMarket Pricewith Herb Butter and Jicama Pommes Frites
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Filet Mignon$54.00with Stroganoff sauce
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Filet Mignon Stuffed with Crawfish Bordelaise$56.00
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Frenched Domestic Rack of Lamb$58.00
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Pan Seared Muscovy Duck Breast (Rare)$52.00with a Port Wine, Orange and Dried Fruit Reduction
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Prime Natural Center Cut Pork Chop$48.00stuffed with Spinach, Roasted Peppers, Fontina and Foccacia Croutons, Topped with Grand Marnier Sauce
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Rib Eye Steak$56.00with Carmelized Onions and Maytag Blue Cheese
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Roast Prime Rib Aujus$54.00
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Roast Tenderloin of Beef$54.00with Merlot Peppercorn Sauce and Baked Stuffed Shrimp with Crabmeat
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Steak Au Poivre$52.00 8oz. or $58.00 10oz.with Crushed Peppercorns and Demi Glace
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Stuffed Statler Chicken Breast$49.00with a Cranberry stuffing laced with Sauce Supreme.
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Tournedos of Beef Rossini$55.00Two Tenderloin Beef Filets atop Toast Rounds and topped with a Thin Slice of Foie Gras, served with Madeira laced Demi-Glace
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Veal Oscar$55.00
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Veal Osso Bucco$55.00with Wild Mushroom served over Saffron Risotto.
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Broiled Lamb Chops$50.00with minted red peppers and lamb sauce
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Chicken Chatelaine$46.00with Artichoke Hearts and roasted Peppers with a White Wine sauce
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Chicken Priscilla$49.00stuffed with Sopresatta, Prosciutto, Mozzarella, sun dried Tomato and topped with Vodka sauce.
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Crispy Roasted Duck$50.00stuffed with Apple Cranberry Stuffing and topped with a Grand Marnier Sauce
Desserts
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Apple Crisp a la Mode
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Apple Tart a la Mode
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Brownie with ice cream, hot fudge and whipped cream
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Caramelized Pineapplewith phyllo sail and caramel gelato
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Cheesecakewith Assorted Berries
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Chocolate Bread Puddingwith whipped cream and caramel sauce
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Chocolate Cakewith raspberry coulis and whipped cream
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Chocolate Decadence Cake(melted chocolate center) with whipped cream
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Cream Puffwith ice cream and hot fudge
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Crème Brûlée
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Grapenut Pudding
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Hot Fudge Sundae
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Key Lime Pie with whipped cream
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Meringueswith strawberries, blueberries and vanilla ice cream
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Mixed Berry Peach Shortcake
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Mousse(lemon, chocolate or amaretto) served in a chocolate cup
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Mousse Triflewith seasonal berries
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Pies a la Mode(apple, blueberry, pecan and pumpkin)
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Poached PearDipped in Chocolate and served with a raspberry coulis
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Strawberry Romanoff(seasonal)
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Upside Down Pineapple Cakewith gelato
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Sorbets, Gelatos and Ice CreamsAsk About Our Specialty Sorbets, Gelatos and Ice Creams
Complimentary Lunch
See what makes Endicott special. Be our guest for a complimentary lunch and estate tour. Colleagues welcome!
“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!”