Summer Function Menu

HORS D'OEUVRES             Warm Selections (per 12 pieces)             Maine Crab Cakes with chive crème fraiche 30.00           Seared Beef Tenderloin with Jarlsberg cheese and cranberry mustard 30.00           Grilled Scallops with Meyer lemon caviar vinaigrette 30.00           Shrimp and Marscapone grilled cheese sandwiches with an orange aioli dipping sauce 28.00           Grilled Filet of Ostrich with roasted red pepper and caper relish 30.00                 Cold Selections (per 12 pieces)             Gulf Shrimp Cocktail with house-made cocktail sauce 28.00           Oysters on the Half Shell Market price           Herb Marinated Grilled Venison on a crostini with rosemary marscapone cheese 25.00           Smoked Oysters with apple horseradish mayonnaise on a crostini 25.00           House-Smoked Salmon Bruschetta with caper aioli and red onions 27.00                 Displayed Selections               Imported and Domestic Cheese Presentation with Fresh Fruit small 65.00 large 125.00             Smoked Salmon, Baby Arugula, Caper, and Shaved Fennel Rolls 65.00           Vegetable Crudite with a Green Goddess dipping sauce 55.00           Hot Crab Dip with vegetables and garlic crostini 70.00           Two Ounces of Osetra Caviar with red onions, grilled brioche, capers, and eggs 200.00                 DINNER SELECTIONS             Appetizers (choose one)             New England Clam Chowder             Soup of the Evening             Baked Terrine of Onion Soup with bubbly Jarlsberg cheese crust + 1.50 pp           Fresh Maine Crab Cakes + 4.50 pp           Gulf Shrimp Cocktail + 4.00 pp           Salads (choose one)             Pillar House Caesar Salad with roasted garlic             Mesclun Salad Crisp baby lettuce and fresh herbs tossed with a raspberry vinaigrette             Entrees (choose two)             Pan-Seared Chicken Breast Mashed potatoes and a roasted garlic jus 30.00           Grilled Filet Mignon Creamy Yukon gold potatoes and Great Hill blue cheese with a green peppercorn and brandy demi 39.00           Pan-Seared Salmon Toasted quinoa with a Jerez vinaigrette 32.00             Grilled Veal Chop Marinated veal chop with roasted creamer potatoes and a balsamic demi 37.00           Grilled Halibut Tomato infused Basmati rice topped with basil butter 32.00           Desserts (choose one)             Pillar House Ice Cream with a biscotti             Pillar House Sorbet with Fresh Fruit             Chocolate Mousse Cake with almond butter crème, roasted almonds and chocolate sauce             Honey-Rum Roasted Peach Tart with caramel sauce and whipped cream             Strawberry and Golden Sponge with Vanilla Creme Chantilly Served Layered in Glass

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Your function and special occasion guide - Nancy Monaghan

PRIVATE DINING
Let the Pillar House be your house. We offer four private dining rooms, each with its own unique ambiance.

The Oak Room (8-10 guests) and The River Room (10-14 guests) are intimate dining rooms for family gatherings, private parties and dinner meetings.

The Executive Room (15-22 guests) is an ideal dining room for business meetings and presentations or larger private parties.

The Quinobequin Room accommodates 25-40 guests or up to 75 for a stand-up reception. Spacious and bright for elegant dinners.

PLAN YOUR FUNCTION
Attention to even the smallest detail is the Pillar House touch that makes special occasions and business meetings here such a success.

Nancy Monaghan Function Manager

Our four-course Function Menu is designed for parties of fifteen or more.

Guests will have a choice of two entrees on the evening of the event.

Selections and the number of guests must be confirmed five days prior to the event. A leeway of 2 guests is granted.

Please add to all quoted prices 5% Massachusetts meal tax and 18% service charge.

Please consult with banquet manager Nancy Monaghan, 617.969.6500 x14 about specialty items.

Published prices are subject to change without notice.