BANQUET MENUS: LUNCH DINNER HORS D'OUVRES FUNCTION CONTRACT
FUNCTIONS MENU: LUNCH
(see below for buffet menu)
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1790 Lunch Packages
Room Rental
There is no room fee. All functions are contracted for a 3 hour period. We do require a room deposit to hold a room. This deposit is applied to your final bill. You may redeem your deposit 48 hours prior to your event. There is a $200 deposit for the Tavern and $100 deposit for all other rooms. For functions on Friday or Saturday evenings in the Tavern, there is a $2500 minimum. To book a party during our 'off hours' there is a $250 house charge and a $1500 minimum.
Food and Beverage
Our food and beverage staff here at 1790 Restaurant & Tavern have a wide range of experience and are ready to provide you with the finest of service. Food preparation is supervised by our chef in our own kitchen to assure hot food and prompt service. Our Function Coordinator will assist you with menu planning and will provide alternatives for specific dietary needs if necessary.
Bar Service
Massachusetts state law requires that all alcoholic beverages be purchased from the restaurant. 1790 Restaurant & Tavern offers the choice of a Cash or Open bar. There is a 20% gratuity charge on all open bar charges. You are billed for the drinks consumed by your guests. If you choose to offer an open bar during the cocktail hour only, the bar will operate as a cash bar for the remainder of the event. If you choose to have a cash bar, your guests will be asked to pay the server as the drinks are presented.
Call 1-508-366-1707 to speak with one of our Coordinators.
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Silver Package
Lunch: $29.95/person
Includes salad, homemade breads, entrée, sodas, coffee/tea & dessert!
****Please choose two entrees****
(exact counts are required)
- Petit Filet Mignon – petit filet, seasoned and char-grilled, finished with our fresh roasted garlic butter
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- Barbequed Pork Chop – 8 oz. bone-in pork chop frilled with our Southern Comfort barbecue glaze, served with fresh peach slices & apple butter
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- Chicken Piccata – sautéed with capers, prosciutto, roasted red peppers, & lemon butter. Served over pasta.
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- Chicken Tuscany – pan-seared chicken breast with chiffonade prosciutto di Parma, & caramelized shallots over sun-dried tomato polenta
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- Pecan Raspberry Chicken – pan fried boneless pecan encrusted chicken breast stuffed with our house made boursin style cheese, finished with a raspberry coulis
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- Lemon Chicken Sauté – medallions of chicken breast, sautéed in a lemon cream sauce, seasoned with lemon zest, garlic & fresh parsley
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- Grilled Organic Salmon – salmon filet chargrilled and topped with wild mushrooms and bearnaise sauce
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- Baked Stuffed Jumbo Shrimp – three Jumbo shrimp butterflied and stuffed with a lump crab stuffing and topped with gratinee bread crumbs
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- Pan Seared Jumbo Scallops – sea scallops pan seared and served with sauteed leeks, fresh corn and shitake mushrooms, finished with a balsamic syrup
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- Garden Farfalle – julienne vegetables & pasta tossed with a roasted red pepper coulis & finished with Asiago cheese
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- Portobello Napoleon Stack – marinated portobello mushroom caps stacked with fresh vegetables
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*Please choose a starch and vegetable*
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Herb Roasted Yukon Potatoes |
Broccoli |
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Mashed Potatoes |
Seasonal Medley |
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Baked Potato |
Glazed Carrots |
**If you would like to order a cake speak with our Function Coordinator**
***All food & beverage is subject to 5% Mass meal tax & 20% gratuity***
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Gold Package
Lunch: 34.95/person
Includes salad, homemade breads, entrée, sodas, coffee/tea & dessert!
****Please choose three entrees****
(exact counts are required)
- Petit Filet Mignon – petit filet, seasoned and char-grilled, finished with our fresh roasted garlic butter
|
- Barbequed Pork Chop – 8 oz. bone-in pork chop frilled with our Southern Comfort barbecue glaze, served with fresh peach slices & apple butter
|
- Chicken Piccata – sautéed with capers, prosciutto, roasted red peppers, & lemon butter. Served over pasta.
|
- Chicken Tuscany – pan-seared chicken breast with chiffonade prosciutto di Parma, & caramelized shallots over sun-dried tomato polenta
|
- Raspberry Pecan Chicken – pecan encrusted chicken stuffed with cheese, fried until golden brown & topped with raspberry drizzle
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- Lemon Chicken Sauté – medallions of chicken breast, sautéed in a lemon cream sauce, seasoned with lemon zest, garlic & fresh parsley
|
- Grilled Organic Salmon – salmon filet chargrilled and topped with wild mushrooms and bearnaise sauce
|
- Prime Catch– prepared by our chef daily
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- Baked Stuffed Jumbo Shrimp – three Jumbo shrimp butterflied and stuffed with a lump crab stuffing and topped with gratinee bread crumbs
|
- Pan Seared Jumbo Scallops – sea scallops pan seared and served with sauteed leeks, fresh corn and shitake mushrooms, finished with a balsamic syrup
|
- Garden Farfalle – julienne vegetables & pasta tossed with a roasted red pepper coulis & finished with Asiago cheese
|
- Portobello Napoleon Stack – marinated portobello mushroom caps stacked with fresh vegetables
|
*Please choose a starch and vegetable*
|
Herb Roasted Yukon Potatoes |
Broccoli |
|
Mashed Potatoes |
Seasonal Medley |
|
Baked Potato |
Glazed Carrots |
**If you would like to order a cake speak with our Function Coordinator**
***All food & beverage is subject to 5% Mass meal tax & 20% gratuity***
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1790 Buffet
$31.95/person
Includes salad, homemade breads, entrée, sodas, coffee/tea & dessert!
****Please choose three entrees****
- Chicken Piccata – sautéed with capers, prosciutto, roasted red peppers, & lemon butter. Served over pasta.
|
- Lemon Chicken Saute - medallions of chicken breast, sauteed in a lemon cream sauce, seasoned with lemon zest, garlic & fresh parsley
|
- Garden Farfalle – julienne vegetables & pasta tossed with a roasted red pepper coulis & finished with Asiago cheese
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- Steak Tips Marsala – pan-seared "Prime" beef tips sautéed with wild mushrooms & finished with a Marsala demi-glace
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- Baked Haddock - topped with gratinee cracker crumbs & lemon butter
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- Shrimp Scampi – sautéed jumbo shrimp in a white wine butter with roasted garlic and vine ripened tomatoes and oregano. Served over pasta.
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**Carving Station**
Additional $3.00 per person fee to pay for the chef
1 loin serves approximately 35-50 people with a 4-6 ounce serving
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**Carved Prime Rib – seasoned and slow roasted, served with au jus
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**Carved Roasted Tenderloin – coated in peppercorn & béarnaise sauce
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*Please choose a starch and vegetable*
|
Herb Roasted Yukon Potatoes |
Broccoli |
|
Mashed Potatoes |
Seasonal Medley |
|
Baked Potato |
Glazed Carrots |
*All food & beverage is subject to 5% Mass meal tax & 20% gratuity*
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Howard
Steinmetz, Operations Director
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