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.

DINNER

DINNER SELECTIONS

All Dinner Prices based on Four 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.

APPETIZERS
COLD

Chilled Smoked Salmon and Yukon Potato Napoleon on a bed of Arugula with Braised   Fennel and Mustard Vinaigrette

Jumbo Shrimp Cocktail

HOT
Artichoke and Mascarpone Ravioli with Oven Roasted Tomato, Asparagus in a Basil Pan Sauce

Butternut Squash Ravioli, Spinach, Roasted Red Peppers, Blue Cheese and Toasted Walnuts
Risotto Cakes with Forest Mushrooms, Red Wine Demi Glace

Seared Polenta Cake, Lemon Caper Aioli and Vegetable Noodles
Fresh Salmon Cake, Lemon Caper Aioli and Vegetable Noodles

Wild Mushroom Strudel, Boursin Cream

Grilled Herb Marinated Shrimp with Lobster Sauce, Parsnip Puree and Fried Leeks

Seared Sea Scallops, Tomato Chive Butter

SOUPS

Golden Potato Leek, Crispy Leek Julienne (Chilled)

Gazpacho (Chilled)
Butternut Squash Soup with Maple Crème Fraiche

Roasted Tomato Basil

Wild Mushroom Consommé
Roasted Pumpkin, Toasted Pumpkin Seeds
Lobster Bisque

SALADS

Red Oak and Baby Lettuces with Seasonal Berries, Crispy Fried Leeks, Mandarin Orange Segments; Champagne Vinaigrette
Napoleon of Sliced Red & Yellow Tomato and Fresh Mozzarella, Mache; Basil Oil and Balsamic Reduction
Red and Green Oak Lettuce, Grilled Shrimp, Asparagus Tips; Sesame Orange Vinaigrette
Baby Spinach, Toasted Apples, Drunken Cranberries, Blue Cheese; Cider Vinaigrette
Mesclun Greens, Toasted Walnuts and Vermont Feta; Dried Cranberry Port Vinaigrette
Bibb and Arugula with Grilled Mushrooms, Leeks and Tomatoes; Sweet Balsamic Vinaigrette
Arugula with Marinated Baby Artichokes and Hearts of Palm
Arugula with Marinated Mozzarella and Roasted Tomatoes, Kalamata Olives; Basil Oil
Baby Spinach, Seasonal Fruit, Spicy Pecans, Vermont Chèvre; Pecan Vinaigrette

ENTRÉES

Pan Roasted Cod, Lemon Oil

   Roasted Potatoes and Sautéed Spinach

Seared Salmon, Apple Cider Reduction

   Wilted Spinach and Yukon Gold Potato Cake

Seared Herb Crusted Salmon, Citrus Pan Sauce

   Lemon Orzo and Asparagus, Roasted Plum Tomato

Grilled Salmon, Lemon Butter Sauce

   Black Beans, Roasted Corn, Fennel, Tomato, Braised Spinach

Baked Sole Stuffed with Maine Rock Crabmeat, Lobster Sauce
   Whipped Yukon Gold Potatoes and Haricot Vert

Miso Marinated Sesame Coated Sable, Ponzu Vinaigrette
   Braised Coriander Lentils and Grilled Asparagus

Seared Halibut, Mango and Papaya Salsa
   Served with Braised Greens and Roasted Potatoes

Pepper Crusted Grilled Black Angus New York Sirloin, Pinot Noir Glaze
   Blue Cheese Au Gratin Potatoes and Seasonal Vegetables

Grilled Tenderloin, Roasted Garlic Sauce
   Caramelized Onion Mashed Potatoes and Oven Baked Tomatoes

Grilled Tenderloin, Cabernet Demi Glace
   Root Vegetable Au Gratin and Haricot Vert

Braised Short Ribs, Stewed Vegetables
   Sautéed Greens and Mascarpone Polenta

Roasted Duck Breast, Port Wine Demi Glace, Drunken Figs
   Herb Risotto Cake and Braised Greens

Roasted Rack of Lamb, Marjoram and Smoked Garlic Demi Glace
   Horseradish Mashed Potatoes and Haricot Vert and Baby Carrots

Grilled Veal Chop with Morels, Armagnac Demi Glace
   Whipped Sweet Potatoes and Garlic Sautéed Spinach

DUET ENTRÉES

Herb Crusted Breast of Chicken, Red Wine Demi Glace &
Grilled Salmon, Beach Plum Glaze
   Saffron Mashed Potatoes and Oven Roasted Vegetables

Petite Filet Mignon, Red Wine Demi Glace &
Seared Sea Scallops, Tomato Beurre Blanc,
   Yukon Gold Mashed Potatoes and Asparagus

Petite Filet Mignon, Burgundy Demi Glace &
Gulf Shrimp & Seared Sea Scallops on Fresh Rosemary Skewer
   Caramelized Onion Mashed Potatoes and Baby Vegetables

CLASSIC DESSERTS

Henrietta's Chocolate Bread Pudding, Caramelized Banana Sauce and Vanilla Ice Cream

Henrietta's Table Individual Pie of the Day

Chocolate Eruption Cake, Vanilla Ice Cream
Seasonal Berry Short Cake, Fresh Whipped Cream

Apple Tart Tartan served with Caramel Ice Cream

Toasty S'mores Tart with Vanilla Ice Cream

Pâté à Choux Ring with Vanilla Bean Pastry Cream and Fresh Berries

Warm Pear, Almond and Brandy Tart with Cinnamon Ice Cream

SPECIALTY DESSERTS ($5.00 additional per person)

Charles River Swanboats
   White Chocolate Swanboats filled with Chocolate Mousse and Fresh Berries
   Decorated with an Edible Painting of the Charles River

Fresh Fruit Napoleon
   Layers of Puff Pastry, Vanilla Pastry Cream, Fresh Fruit and Blackberry Port Reduction
   Topped with Sprig of Fresh Mint

Personalized Wedding Dessert:
   Heart Shaped Chocolate Cup filled with Chocolate Mousse,
   Accompanied with Fresh Berries and a Mini Painter's Palate showing a photo or
   personal quote from the Bride & Groom

Harvard Red Velvet Cake accompanied by an Edible Painting of Harvard

Mini Pastry along with Chocolate Dipped Fruits Platter for each Table

Chocolate Swan with Chocolate Mousse
Pecan Petit Four, Caramel Sauce
Fresh Fruit Tart, Mango Coulis

DESSERT TABLE

Chocolate Mousse Cake, Fresh Seasonal Fruit Tarts
Tea Breads, Chocolate Dipped Fruits, Tiramisu,
Boston Cream Cake Tea Cookies, Crème Brûlée, Chocolate Bread Pudding
Selection of Petit Fours, French Pastries and Chocolate Truffles

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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