Gourmet Caterers

3867 Washington Street
Boston, MA 02131
617-522-2820

Gourmet Caterers Inc., established in 1973, is one of New England’s largest privately owned full-service caterers. The company services both corporate and social events that have accommodated up to 10,000 guests with custom-planned menus, staffing, bar service, equipment rentals, linen motifs, floral designs, and more. Gourmet is the preferred caterer at more than 40 metro Boston sites including the JFK Library and Museum, The 600 Club at Fenway Park, the Isabella Stewart Gardner Museum, and the Massachusetts State House. They do everything from formal dinners to clambakes.

Community Servings LifeSavor 2009
On Tuesday, March 31st Community Servings throws its 17th annual LifeSavor Spring Gala.

Sunday Brunch at the JFK
The JFK Library and Museum will be offering visitors a special Sunday Brunch and Museum tour package for nine upcoming ...

High Tea at The JFK Library
The John F Kennedy Library & Museum welcomes guests for Sunday Afternoon Tea and a glimpse of their new exhibit Gifts ...

timbale

at Gourmet Caterers

Spicy lobster salad timbale with a chilled carrot and vanilla bean soup

Dinner

First Course

Seared Sea Scallops with Spinach, Bacon Emulsion, and Tomato Confit

Chilled Maine Crab Salad with Taro Chips and Cucumber Salsa

Frutti di Mari Cocktail
Shrimp, Calamari, Scallops & Prince Edward Island Mussels with Baby Arugula & Black Pepper Grissini

Steamed Mussels with Tomato, Chorizo, and Okra served with Crostini

Crispy Duck Confit with Sherried Lentils, Frisée, and Tangerine Vinaigrette

Seared Tuna with Asian Bitter Greens, Red Ruby Grapefruit, Shredded Radish, and Tobiko dressed in a Sweet Soy Vinaigrette

Half Maine Lobster with Asian Bitter Greens, Red Ruby Grapefruit, Shredded Radish, and Tobiko dressed in a Sweet Soy Vinaigrette

Soup

Blue Hubbard Squash Soup
with Spiced Peppitas and Bacon Lardon

Sweet Potato Soup
with Chestnut Cream and Caraway Crouton

Nonna's Chicken Dumpling and Escarole Soup

Potato and Leek Soup
with Fried Onions and Brioche Crouton

Cauliflower Soup
with Balsamic Reduction and Gorgonzola Picante

Salad Course

Arugula & Baby Spinach Salad with Roasted Red & Yellow Peppers and a Red Onion or Dijon Vinaigrette

Baby Red Oak & Green Romaine Lettuce with Bosc Pears, Chevre, and Herb Rabbit Ear Crouton and Sherry Vinaigrette

Green & Yellow Bean Salad with Frisée, Toasted Walnuts, and Dijon Vinaigrette

Treviso Radicchio and Hearts of Romaine Salad
with Warm Brown Butter Balsamic Vinaigrette, Shaved Parmesan, and Black Olive Crouton

Enhanced Salads

Mesclun Greens on Goat Cheese Fondue with a Portobello Crouton and Pickled Red Onions finished with a Balsamic Vinaigrette

Endive & Butter Lettuces with Gorgonzola Cheese, Walnuts, and a Pomegranate Vinaigrette

Beet & Native Chevre "Napoleon" with Orange Horseradish, Radish Sprouts, and Fingerling Potato Chips

Four-Point Roll and Butter

Plated Entrees

Braised Short Rib of Beef,
Pancetta Stewed Brussel Sprouts, and Sweet Potato Mash

New York Sirloin Strip Steak
with Spinach and Parslied Potatoes, Glazed Baby Carrots and Turnips

Roasted Filet of Beef Tenderloin
served with Gorgonzola Rôti and Garlicky Spinach finished with a Roasted Shallots & Red Wine Demi

Statler Breast of Chicken with
Butter Braised Rainbow Swiss Chard, Garlicky White Beans, and Sauce Chasseur

Statler Breast of Chicken
served with Sweet Potato Hash and Pancetta-Braised Brussel Sprouts, finished with a Bacon & Chicken Jus

Cornish Game Hen,
Creamy Leeks, Glazed Carrots, Risotto Cake, and Roasted Garlic Au Jus

Traditional Cassoulet de Canard
French Winter Ragout with White Beans, Braised Lamb, Veal, Pork, Vegetables and Duck Confit & Sausage

Cider & Cumin Glazed Pork Chop
served with Sweet Potato Mash and Caramelized Sauerkraut

Rosemary Roasted Pork Chop
served with Cannellini Bean Ragout and Garlicky Rapini finished with a Fresh Herb Gremolata

Seared Monkfish Tail
with Orange & Fennel Israeli Couscous and Braised Winter Greens

Roasted Salmon with Haricot Verts,
White Vegetable Purée, and Red Wine Glace

Pan-Seared Native Halibut
with Tomato Confit, Celery Root Purée, Anise Emulsion, and Braised Baby Fennel

Olive-Poached Halibut, Oyster, and Parsnip Chowder, Stewed Leeks, Red Onion, and Fennel

Crispy Skin Halibut,
Brandade Potato Cake, Spicy Escarole, and Blood Orange Coriander Vinaigrette

Paupiettes of Sole Puttanesca
served with Milled Corn Crouton and Wilted Spinach

Moroccan Rubbed Grilled Swordfish
with Ginger & Garlic Chick Peas, Carrots, and Oven-Roasted Red Onions

Roast Rack of Lamb
served with a Preserved Lemon Cous Cous, Rainbow Swiss Chard, and Carrot Emulsion

Vegetarian Entree Options

Caramelized Acorn Squash served over White & Wild Rice with Preserved Winter Fruits, Butter-Braised Swiss Chard, finished with Fried Leeks

Parmesan Polenta with Fall Ratatouille and Sauce Vert or Fresh Pomodoro

Quinoa with Scallions & Cucumber, Fresh Yogurt Cheese, and Curry Oil served with Grilled Flat Bread and Sweet Tomato Chutney

Preserved Lemon & Tomato Cous Cous with Fire-Roasted Bell Peppers and Black Olive Vinaigrette served with Grilled Flat Bread and Sweet Tomato Chutney

Dessert

Apple Cranberry Crisp
with Ginger Ice Cream

Flourless Chocolate Torte
with Crème Fraîche Ice Cream and Vanilla Crème Anglais

Crème Brûlée
with Seasonal Fruit Conserve

Hazelnut Torte
with Warm Pear Compote and Cinnamon Cream

Chocolate Bread Pudding
with Caramel Bourbon Ice Cream

Apple Tart Tatin
with Caramel Whipped Cream

Pear & Frangipan Tartlet
with Amaretto Cream

Pecan Tartlet
with Bourbon Cream and Candied Pecans

Enhanced Plated Dessert

Steamed Chocolate & Orange Pudding
with Chocolate Whiskey Ice Cream and Candied Pecans

Caramel Mascarpone Mousse Tower

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Brandade: 1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.

Brioche: 1. noun A soft, yeasty French bread enriched with butter and eggs.

Cassoulet: 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Champ: 1. noun An Irish favorite of mashed potatoes, green onions and butter.

Chèvre: 1. noun French for "goat," as in cheese.

Chorizo: 1. noun Crumbly, spiced pork sausage.

Chutney: 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.

Compote: 1. noun Slow-cooked fruit in syrup.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Couscous: 1. noun Granular semolina popular in North Africa.

Crostini: 1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Emulsion: 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Gremolata: 1. noun Minced parsley, lemon peel and garlic.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Nori: 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.

Pancetta: 1. noun Cured Italian bacon.

Panna cotta: 1. noun Italian egg custard.

Pâté: 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.

Pâte: 1. noun French for dough, paste or batter.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Prix fixe: 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Puttanesca: 1. noun Spicy, bold tomato sauce (hence the name, deriving from the Italian word for whore) made distinct with anchovies, capers and black olives.

Quinoa: 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.

Ragoût: 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.

Ragu: 1. noun Tomato and meat sauce from Bologna.

Ratatouille: 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Romesco: 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Terrine: 1. noun An earthenware container, or the dish cooked therein.

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