Charles Boston Hotel

Fresh and Honest cuisine extends beyond the confines of the restaurant kitchens.

Under the leadership of Executive Chef Davis, the culinary team of The Charles Hotel is completely dedicated to sustainable agriculture and creating award-winning cuisine.

From a unique outdoor BBQ or clambake in our courtyard to an elegant tasting menu in the Regattabar, Chef Davis and his team will create a menu that fits both your budget and taste.

Our full Catering Menu is available online. We will work with you to create a menu that suits even the most discerning palate.



All Luncheon prices based on three courses and include Assorted Breads and Rolls, Coffee, Decaffeinated Coffee and Herbal Teas. A $75.00 Service Charge applies for events with 15 guests or less.

FIRST COURSE (Please select choice of Soup or Salad)


Honeydew Melon, Mint Crème Fraiche (Summer)
Strawberry, Citrus Crème Fraiche (Summer)
Golden Potato, Crispy Leeks
Watermelon Gazpacho (Summer)
Fresh Pea


Soup du Jour
Yukon Gold Potato Soup, Vermont Chèvre
Country Vegetable and Bean Soup
New England Clam Chowder
Butternut Squash, Maple Crème Fraiche (Fall and Winter)
Roasted Pumpkin, Toasted Pumpkin Seeds (Fall and Winter)

Traditional Caesar Salad
Baby Spinach, Roasted Plum Tomatoes, Shaved Fennel, Kalamata Olives, Lemon Herb Vinaigrette
Arugula, Radicchio, Yellow Pear Tomatoes, Chèvre, Toasted Pine Nuts, Balsamic Vinaigrette
Red and Green Oak, Grilled Shrimp, Asparagus Tips, Sesame Orange Vinaigrette
Baby Spinach, Toasted Apples, Drunken Cranberries, Blue Cheese, Apple Cider Vinaigrette
Red Oak and Endive, Toasted Pistachios, Vermont Chèvre, Farmer's Crouton, Cabernet Vinaigrette


Whole Roasted Tomato Stuffed with Bulger Wheat Salad over Mesclun Greens with Asparagus, Marinated Artichoke Hearts, Lemon Herb Vinaigrette

Grilled Spice Rubbed Chicken, with Roasted Pablano Aioli Served with Black Bean, Corn and Chayote Salad over Hearts of Romaine

Grilled Salmon with Tomato, Cucumber and Red Onion Relish over Mesclun Greens

Roasted Sliced Sirloin with Artichoke Hearts, Cherry Tomatoes, Capers and a Dijon Vinaigrette over Baby Spinach Radicchio

Chilled Lobster with a Citrus Vinaigrette over Mache served with a Carrot and Celeriac Slaw

Vegetarian: Orecchiette Pasta, Tomatoes, Broccoli Rabe, Vermont Chèvre
   Shiitake Mushrooms and Grilled Focaccia

Grilled Balsamic Chicken Breast, Sun-dried Cherry Demi Glace
   Butternut Squash Puree

Grilled Chicken, Corn Salsa, Redskin Mashed Potatoes

Grilled Salmon, Lemon Butter Sauce
   Sautéed Forrest Mushrooms and Asparagus Tips over Braised Greens

Grilled Swordfish, Sun Dried Tomato and Olive Relish
   Sautéed Zucchini and Yellow Squash

Grilled Hanger Steak, Smoked Tomato and Fennel Relish
   Warm Potato Salad, Asparagus

Grilled Black Angus Steak over Potato and Mushroom Ragout
   Sautéed Spinach

Triple Berry Tart, Blackberry Port
Vanilla Cheesecake Tart with Fresh Strawberries
Crème Caramel and Fresh Berries

Key Lime Tart and Mango Puree
Triple Chocolate Mousse Torte, Crème Anglaise and Chocolate Sauce
Fresh Fruit Tart

Amaretto Cheesecake and Cherry Compote
Decadent Flourless Chocolate Torte, Blackberry Port Reduction
Trio of Fresh Fruit Sorbet


Seasonal Mousse Parfait
Fresh Berries and Sabayou
Lemon Mousse Parfait
Farmers Custard and Fresh Berries
Coconut Cream Parfait

All Food and Beverage items listed are subject to a 14% Gratuity, 7% Taxable Administrative Fee and 7% Massachusetts Sales Tax.

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Harvard Square :: One Bennett Street :: Cambridge, MA 02138
Toll Free: 800.882.1818 :: Ph: 617.864.1200 :: Fax: 617.864.5715 The Charles Hotel ::
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