299 West Main St. Times Square Plaza Northborough, MA 01532
Tele#: 508.393.8889
Fax#:508.393.8886
Email:[email protected]
Room Specifications:
Capacity:
15-50
Availability:
Minimum food and beverage purchase:
Sunday – Tuesday:$600
Wednesday, Thursday:
$800
Friday:$1800
Saturday:$2000
Private luncheons - $800
Gratuity is not added and is left to the discretion of the host.
Menu Selections
Parties of 15 or more will be required to order from private dining
menu.
All private dining menu selections are required at least three days
prior to the event.
Bar Arrangements:
Open - host responsible for bill.
Cash - individual responsible for bill.
Specific wines and/or beer may be pre-selected prior to event.
A/V Equipment:
Audio or visual equipment can be arranged through local rental
company.
Video screen rental- $25
Payment:
All major credit cards, cash or check is accepted.
7% sales tax is added to final bill and is not included in food and
beverage minimum.
Plan 1A
$34.pp
3 Course Dinner
First Course
Clam Chowder — clams, corn, sweet potato, bacon
Caesar - romaine hearts, homemade croutons, freshly shaved parmesan
Iceberg Wedge - shaved onion, tomato, bleu cheese, buttermilk dressing
Entrée Course
“Under the Brick Chicken” - all natural half chicken,
truffle mash, lemon garlic confit
Choice of:
Wood Grilled Salmon - roasted pistachio pesto fingerlings, muddled
cucumber & tomato salad, lemon-infused olive oil
Wood Grilled Pork Chop – garlic mash, asparagus,
apple butter
Choice of:
Bolognese - veal, pork, and pancetta simmered in tomato
with penne pasta
Shrimp Fettuccine - gulf white shrimp, long stem artichokes,
spinach, sun-dried tomato, herbed butter
Dessert Course
Vanilla Bean Crème Brulee with Strawberry
Fallen Chocolate Cake with Vanilla Ice Cream and Raspberry Sauce
Cinnamon Bread Pudding with Butter Rum Sauce
Plan 1B
$40.pp
3 Course Dinner
Entrée Course
“Under the Brick Chicken” - all natural half chicken,
truffle mash, lemon garlic confit
Choice of
Pan Seared Haddock - warm grilled vegetable salad, charred bell pepper
and tomato coulis
Shrimp Fettuccine - gulf white shrimp, long stem artichokes, spinach,
sun-dried tomato, herbed butter
Choice of
Wood Grilled Tenderloin or Wood Grilled Ribeye
garlic mash, asparagus, peppercorn demi
Dessert Course
Vanilla Bean Crème Brulee with Strawberry
Fallen Chocolate Cake with Vanilla Ice Cream and Raspberry Sauce
Cinnamon Bread Pudding with Butter Rum Sauce
Plan 2A
$40 pp
4 Course Dinner
First Course (choose three)
Creole Barbecue Shrimp - Gulf white shrimp, Gulf, White Shrimp
Sautéed, Worcestershire, Butter, Black Pepper, Lemon, Grilled Bread
Crab Cakes - pan seared Jonah crab, chipotle aioli
Clam Chowder - clams, corn, sweet potato, bacon
Spring Fava Bean Fagioli — cous cous, cherry tomato, pancetta
Seasonal Savory Tart
Second Course (choose two)
Caesar - romaine hearts, homemade croutons, fresh shaved parmesan
Mesclun - mixed greens, stilton cheese, spiced pecans,
pear vinaigrette
Iceberg Wedge - shaved onion, tomato, bleu cheese, buttermilk dressing
Entrée Course
“Under the Brick Chicken” - all natural half chicken,
truffle mash, lemon garlic confit
Choice of:
Bolognese - veal, pork, and pancetta simmered in tomato
with penne pasta
Shrimp Fettuccine - gulf white shrimp, long stem artichokes,
spinach, sun-dried tomato, herbed butter
Choice of:
Wood Grilled Salmon - roasted pistachio pesto fingerlings, muddled
cucumber & tomato salad, lemon-infused olive oil
Wood Grilled Pork Chop – garlic mash, asparagus, apple butter
Dessert Course
Vanilla Bean Crème Brulee with Strawberry
Fallen Chocolate Cake with Vanilla Ice Cream and Raspberry Sauce
Cinnamon Bread Pudding with Butter Rum Sauce
Plan 2B
$46 pp
4 Course Meal
First Course (choose three)
Creole Barbecue Shrimp - Gulf white shrimp, Gulf, White Shrimp
Sautéed, Worcestershire, Butter, Black Pepper, Lemon, Grilled Bread
Crab Cakes - pan seared Jonah crab, chipotle aioli
Seasonal Tart
Clam Chowder - clams, corn, sweet potato, bacon
Spring Fava Bean Fagioli — cous cous, cherry tomato, pancetta
Seasonal Savory Tart
Second Course (choose two)
Caesar - romaine hearts, homemade croutons, fresh shaved parmesan
Mesclun - mixed greens, stilton cheese, spiced pecans,
pear vinaigrette
Iceberg Wedge - shaved onion, tomato, bleu cheese, buttermilk dressing
Entrée Course
“Under the Brick Chicken” - all natural half chicken,
truffle mash, lemon garlic confit
Choice of:
Pan Seared Haddock - warm grilled vegetable salad, charred bell pepper
and tomato coulis
Shrimp Fettuccine - gulf white shrimp, long stem artichokes,
spinach, sun-dried tomato, herbed butter
Choice of:
Wood Grilled Tenderloin or Wood Grilled Ribeye
garlic mash, asparagus, peppercorn demi
Dessert Course
Vanilla Bean Crème Brulee with Strawberry
Fallen Chocolate Cake with Vanilla Ice Cream and Raspberry Sauce
Cinnamon Bread Pudding with Butter Rum Sauce
Hors D’oeuvres — priced per dozen unless stated. (48 hour notice)
Tomato-Olive Crostini
Mini Crab Cakes
$18
Vegetarian Stuffed Mushrooms $24
$25
Crab Stuffed Mushrooms
$30
Shrimp Cocktail $24
Spinach-Goat Cheese Pie
BBQ Creole Shrimp
Chef’s Choice Mini Quiche
$18
Roasted Vegetable Platter
$5/pp
$25
Thai Beef Lollipops
$24
Chicken Piccata Satay
$24
Tomato Basil Risotto Poppers
$24
Cheese Platter with Crackers
$5/pp
$24
Crudités Platter with Buttermilk
Beef Crostini with Horseradish $30 Dressing
$4/pp
Tuna Tartar in Cucumber Cup $30
3 Course Lunch
$25 pp
First Course
Clam Chowder - clams, corn, sweet potato, bacon
Caesar Salad – romaine hearts, homemade croutons, fresh shaved parmesan
Mesclun Greens - stilton cheese, spiced pecans
and pear vinaigrette
Entrée Course
Salmon — lemon beurre blanc, almond rice and chef’s veg
Chicken Piccata -lemon caper butter garlic mash and chef’s veg
Choice of
Shrimp Fettuccine — sundried tomatoes, long stem artichokes,
spinach and herbed butter
Veal Bolognese — veal, pork, and pancetta simmered
in tomato with penne pasta
Dessert Course
Vanilla Bean Crème Brulee with Strawberry
Fallen Chocolate Cake with Vanilla Ice Cream and Raspberry Sauce
Cinnamon Bread Pudding with Butter Rum Sauce
Lunch buffet $25 per person
Mixed Green Salad, Caesar Salad
Choice of two
Shrimp Penne — sundried tomatoes, long stem artichokes,
spinach and herbed butter
Veal Bolognese — veal, pork, and pancetta simmered
in tomato with penne pasta
Salmon - lemon butter
Chicken Piccata
Mashed Potato and Chef’s Choice of Vegetable
Choice of two
Cinnamon Bread Pudding with Butter Rum Sauce
Seasonal Cobbler
Carrot Cake
Chocolate Cake
Coffee and tea