Sample Menus.pdf

157 Seaport Boulevard . Boston . MA 02210

Passed Hors D’oeuvres Priced per piece.

Seafood Maine lobster salad with tarragon aioli on griddled brioche rounds

Nova Scotia smoked salmon on pumpernickel toast points with chervil crème fraiche

Pesto roasted shrimp with oven cured tomato-basil dip

Flash seared #1 tuna with seaweed salad on toasted wonton crisps and pickled ginger

Pesto marinated cherry tomatoes stuffed with scallop mousse and chives Sweet citrus poached scallop medallions on skewers with sour orange dipping glaze Sweet lime and ginger glazed salmon satay

Maine crab meat gently tossed with mascarpone and chives on lightly salted English cucumbers

Poultry

Smoked chicken tartlet with charred red onion confit and aged balsamic nectar

Duck confit on sour dough crisps with vanilla bean game reduction Sebastians coconut chicken with fig and mascarpone puree Long Island duck breast skewers served with orange ginger sauce

Coconut curry Long Island duck breast with baby carrots and bok choy slaw in an Asian spoon

Almond pepper crusted chicken with cranberry-honey glaze Duck foie gras pate on griddled toast points with cornichons and champagne mustard

Chicken skewers with spicy peanut sauce

Beef, Pork, Lamb and Game Braised short rib with flash fried shallots and micro cilantro served in a porcelain spoons

Rack of lamb with chipotle honey slaw

Teriyaki glazed beef tenderloin skewers with a sesame ponzu dipping sauce

Serrano ham, pequillo pepper and Chevre lollipops' on crisp grissini

Grilled tenderloin with/ horseradish cream and fresh chives on caramelized onion crostini

Rosemary marinated lollipop lamb chops with roasted garlic aioli

Vegetarian

Artichoke and goat cheese fritters with sun dried tomato dip

Phyllo purses with roasted eggplant, tomatoes and pine nuts

Tomato and grilled artichoke carpaccio marinated with garlic, olive oil and herbs served on pita chips with shaved parmesan reggiano

Vermont goat cheese, potato & leek cakes with truffled crème fraiche

Wild mushroom and gorgonzola tartlets with roasted garlic and chive oil

Vietnamese spring rolls with fresh vegetables and mint offered with a Thai dipping sauce

Smoked tomato bisque "shooters" with basil oil and parmesan dust

Stationary Displays Spanish Tapas Display per person

White asparagus with extra virgin olive oil, citrus and herb marinated olives, saffron steamed mussels with tarragon, oven roasted wild mushroom with crispy shallots roasted piquillo peppers with crab meat and Manchego cheese toasts with roasted garlic aioli

Add white anchovies with chives, Spanish olive oil poached scallops with freshly ground black pepper, oregano baked Yukon gold potato disks with green olive tapenade for an additional per person.

Tuscan Antipasto per person

An assortment of imported air-dried meats, Italian provolone, pesto tossed mozzarella, parmesan reggiano drizzled with aged balsamic vinegar of Modena and herb cured olives, an array of oven roasted, grilled and marinated vegetables displayed with grissini bread sticks, rosemary foccacia, and sesame ficelle. Accompanied by Italian extra virgin olive oil.

Distinctive Dips (please select three from the following)

Creamy artichoke and spinach with parmesan

Sour cream and imported feta with sun-dried tomatoes and oregano

Maine crab with roasted garlic and water chestnuts

Bleu cheese, caramelized onion and crème fraiche Accompanied by pita bread, pita chips, lavash and sour dough croustades

Add baby carrots, baby zucchini, asparagus tips, bell peppers, green beans, and broccoli flowerettess for an additional $3.00 per person.

per person

Mediterranean Display per person

A bountiful display of imported feta cheese drizzled with olive oil and herbs, stuffed grape leaves, marinated olives, lemon hummus, baba ghanousch, muhammara, tabouli and grilled eggplant.

Accompanied by harissa spiced flatbread crisps, fresh pita bread, grissini bread sticks and fresh rosemary

Individual Crudités in Martini Glasses per person

An assortment of carrots, peppers, asparagus, haricot verts, celery and cucumbers served with tomato basil dip

Gourmet Fondue Station per person (Choose two of the following)

Orange ginger sauce offered with Peking ravioli ~ vegetable spring rolls ~ ginger spiced duck breast

Pesto dipping sauce offered with aged balsamic marinated mozzarella balls ~ tenderloin of beef ~ asparagus wrapped prosciutto

Warm gruyere dipping sauce offered with broccoli florettes ~ grilled salmon ~ crispy sour dough bread

Chef-Manned Reception Stations All menu offerings are created fresh-to-order

Sliced Lamb Loin per person

Carved and assembled fresh-to-order.

Topped with oven cured tomato confit and served on country bread croustades with baby arugula and

Spanish extra virgin olive oil

Braised Beef Short Ribs per person

Coated in chipotle barbecue sauce topped with shredded cheddar cheese and served over corn bread

New England Crab Cakes per person Pan fried until crispy and offered with a roasted red pepper tartar sauce. Served over pea tendrils with lemon oil.

Corn Off The Cob Cakes per person

Sushi per person An assortment of sushi, sashimi and rolls made-to-order by a sushi chef. Offered with pickled ginger, wasabi and soy sauce

New England Raw Bar per person

Freshly shucked oysters and littlenecks on the half shell and jumbo shrimp cocktail offered with classic cocktail sauce

Add crab claws for an additional per person.

Risotto Toss per person

Creamy Arborio rice blended with guests choice of the following toppings:

(Choose two)

Wild mushroom, Italian vegetables and parmesan reggiano drizzled with white truffle oil (vegetarian)

Pulled chicken with roasted shallots and herbs

Shaved sirloin with roasted garlic jus

Tomato-basil confit with parmesan

Accompanied by herb oil, parmesan cheese, foccacia bread and thin baguette

Asian Stir Fry Toss per person

Japanese style sticky rice served in small bowls or

Chinese 'Take Out' containers and tossed with guests’ choice of the following toppings:

Steamed Asian Vegetables

Bok choy, snow peas, carrots, peppers, cabbage, scallions, baby corn, mushrooms, broccoli and water chestnuts tossed in a light sesame stir fry sauce

Select One Topping

(additional topping per person):

Teriyaki Chicken

Hoisin Beef

Peking Duck

Accompanied by chop sticks, ginger soy sauce and fortune cookies

Carving & Reception Stations All menu offerings are created fresh-to-order by a uniformed chef

Tuscan Station per person

Bow ties with asparagus tips and oven roasted wild mushrooms and fresh herb chardonnay-asiago cream and sundried tomato and goat cheese ravioli with baby spinach and roasted shallot jus.

Accompanied by classic caesar salad with foccacia croutons and rustic display of breads with herb infused olive oil.

Sebastians Signature Potato Bar per person

Maple and rosemary roasted sweet potatoes and

Yukon gold mashed potatoes served in a martini glass and accompanied by your choice of the following toppings:

Stilton crème fraiche, Vermont sour cream, shredded aged cheddar cheese, chopped green onion and hickory smoked crispy bacon.

Add additional $3.00 per person for each of the following:

Pulled chicken, duck confit and chipotle shaved flank steak

Sushi-Tini .00 per person

Served in martini glasses with chop sticks.

Julienne fresh #1 tuna, Japanese style sticky rice with a drizzle of honey tamari soy. Garnished with crispy wontons, pickled ginger, and black sesame seeds.

Traditional Carving 00 per person

Marinated and roasted tenderloin of beef offered with horseradish cream and grain mustard, mixed baby greens with goat cheese, candied pecans and dried cranberries in a champagne vinaigrette served with crusty breads and rolls. Accompanied by roasted new potatoes with crème fraiche and chives.

North Atlantic Carved Salmon 11.00 per person

Maple glazed salmon roasted on a cedar plank offered with lemon caper vinaigrette and dill crème fraiche, roasted red bliss and green bean salad with bread sticks and rolls.

New England Carving per person

Slow roasted herb rubbed turkey breast offered with cranberry chutney, sage and apple stuffing, lemon rosemary gravy and mini corn muffins.

Hand Carved Rack of Lamb 0 per person

Accented with rosemary jus and red onion chutney offered with aged cheddar and sweet potato pie

Accompanied by assorted rolls and olive bread.

Vegetarian: Avocado, cucumber, red peppers with wasabi cream and cilantro garnished with crispy noodles, and pickled ginger

Sweet Endings Receptions

Sebastians Dessert Display

A selection of mini chocolate and white cupcakes, mini oatmeal raisin cookies and mini toll house cookies

Sliced fresh fruit per person

Freshly brewed coffee and decaffeinated coffee and assorted teas

Gourmet Cake and Tart Dessert Display per person

An assortment of chocolate truffle cake, carrot cake, fresh fruit tarts and New York cheesecake

Sliced Fresh Fruit

Freshly brewed coffee and decaffeinated coffee and assorted teas

Deluxe Dessert Display per person

Assorted petite pastries, dark chocolate dipped strawberries, white chocolate dipped apricots and assorted truffles

Fruit kebobs with chunks of fresh pineapple, cantaloupe, honeydew and strawberries offered with fig mascarpone dip, passion fruit whipped cream and lemon-ginger yogurt dip

Freshly brewed coffee and decaffeinated coffee and assorted teas

Additional Options

Miniature Ice Cream and Sorbet Cones 0 per person passed on a painter's pallet

Milk & White Chocolate Dipped Tuxedo Strawberries .00 per person

Add Whipped Cream, Shaved Chocolate and

Cinnamon Sticks to your Coffee Station 0 per person

First Course Priced per person.

Buttery Alaskan king crab over roasted chanterelle mushrooms and sweet corn fricassee

Maine lobster bisque with tarragon and mascarpone

Farmers butternut squash & lady apple bisque with smoked pecans & truffle honey-crème fraiche

Oven roasted asparagus, caramelized onion & Vermont goat cheese tart over baby lettuces

& herbs with lemon basil vinaigrette

Wild mushroom and sweet corn croquettes with a smoky gruyere and tomato fondue

Roasted eggplant and sun-dried tomato soup with julienne prosciutto

Grilled Wellfleet oysters with a smoked tomato and white bean ragout, crispy pancetta and peppercress

Basil marinated lobster tail over ratatouille carpaccio

Pan seared scallops with celery root mash and heirloom apple reduction

Duet of heirloom tomatoes with arugula, basil, parmesan reggiano croutons and aged balsamic nectar with with Maine crab and sweet corn off the cob bisque served with tiny brioche croutons and tarragon cream

Salads Priced per person

All salads accompanied by freshly baked Tuscan breads, hearty dinner rolls, bread sticks, and foccacia bread

Baby field greens with fresh herbs, julienne cucumbers, red & yellow pear tomatoes tossed with truffled vinaigrette

Baby spinach and frisse salad with roasted wild mushrooms, shaved Bermuda onions, grated Asiago cheese with aged sherry vinegar and extra virgin olive oil

Mesclun green salad with brie cheese, caramelized walnuts fresh raspberries tossed with champagne vinaigrette

Baby frisee & mache salad with smoked almonds, grilled peaches & goat cheese tossed with asparagus vinaigrette

Mixed baby greens with goat cheese, candied pecans and dried cranberries in a champagne vinaigrette Crisp iceberg and lollarossa lettuce with poached peaches, smoked walnuts, Great Hill blue cheese drizzled with sherry vinegar

Caesar salad with Italian white anchovies, grilled croutons aged balsamic nectar and parmesan reggiano

Warm chevre rounds and roasted pears on a bed of frisee and mache with an apple cider vinaigrette

Baby spinach & bibb salad with feta and shaved red onions marinated in citrus with aged red wine vinaigrette

Watercress and endive salad with candied oranges, pomegranate and pumpkin seeds in cranberry vinaigrette

Trevisiano & baby arugula with grilled asparagus, tomatoes & shaved parmesan tossed with balsamic vinaigrette

Arugula, parmesan reggiano, heirloom tomato, with grilled croustade and aged balsamic nectar Baby spinach and frisse with citrus, shaved cucumber and roasted wild mushrooms

Caribbean mixed greens and baby spinach salad with sugar cane skewered grilled shrimp, roasted red peppers, fresh mango, and candied walnuts tossed in a honey walnut citrus vinaigrette

Dinner Entrées Priced per person

Seafood Grilled salmon glazed with honey spiked-tamari soy, coconut basmati rice and Chinese long beans with pickled ginger Roasted monkfish with dijon sauce on a bed of creamy polenta with porcini mushrooms, fresh peas & sun-dried tomatoes Pan seared arctic char with chervil butter mélange of roasted fingerling potatoes with crispy shallots and haricots vert Tarragon seared halibut, toasted Israeli couscous, lemon scented baby arugula & cucumber salad in tomato basil broth Cedar roasted salmon with tarragon beurre blanc, truffled Yukon mousse & sugar snap peas Pan roasted jumbo sea scallops, piquillo peppers in rueda beurre blanc, manchego risotto timbale & roasted asparagus Pan roasted Maine lobster tail with roe butter broth, new fingerling potatoes roasted in sea salt and sweet corn pudding

Poultry Oven roasted chicken breast and a slowly braised boneless thigh with lemon and thyme offered with olive oil baked fingerling potatoes and thin asparagus Pan roasted free range chicken with fresh herbs & lemon, creamy mashed potatoes and seasonal vegetables

Oven roasted split semi boneless pheasant stuffed with fresh herbs over braised lady apples with a hard cider reduction sauce, hubbard squash, petite green beans and poached cranberries Pan roasted semi boneless cornish game hen served with warm Vermont goat cheese, Summer vegetable & fresh herb salad, crispy wild mushrooms finished with lemon oil Long Island duck breast with a grilled vidalia onion-sweet potato gratin, baby Brussels sprouts and confit Wellington

Beef, Pork and Lamb Blue Cheese encrusted petite filet mignon with caramelized shallots accompanied by truffled mashed potatoes haricots vert and baby carrots Roasted rack of lamb with sheep's milk crème brulee, baby spinach and yellow beans in rosemary reduction

Roquefort and honey pecan crusted filet mignon with caramelized shallot jus served with potato macaire, roasted asparagus and yellow beets Braised short ribs with a port reduction sauce over potato celeriac puree, baby golden beets, carrots & turnips

Grilled filet mignon with merlot reduction, olive oil baked Yukon potato stack, oven roasted tomatoes and asparagus tips Pork tenderloin with ginger, soy and green onion glaze over glass noodles with sautéed Asian vegetables

Herb roasted rack of lamb with rosemary jus, truffled mashed potatoes and spring peas Macadamia crusted pork medallions with spicy mango chutney, olive oil baked Yukon potato stack, baby spinach and leeks

Vegetarian Wild mushroom & herb polenta with Tuscan tomatoes, asparagus, parmesan reggiano & gged balsamic nectar

Grilled vegetables wrapped in phyllo with roasted red pepper coulis, basil and parmesan polenta with cedar baked heirloom tomatoes, sautéed broccoli rabe and toasted white beans Pan fried goat cheese potato leek cakes over mediterranean vegetable stew with artichokes, sun-dried tomatoes, roasted garlic, olives, and roasted peppers

Duet Dinner Entrees

Shelled Maine Lobster Meat with Chardonnay Butter and Grilled Filet Mignon with a merlot reduction, corn pudding and harvest vegetables drizzled with pure maple syrup

Slowly cooked Monkfish over stewed sweet Maine Shrimp in Spanish Wine with Serrano ham, piquillo peppers, and an asparagus-Manchego cheese gratin

Pan Roasted Chicken Breast and Lemon Scented Jumbo Shrimp with parmesan risotto timbale, asparagus tips and oven cured tomato jus

Grilled Filet of Beef with a Red Wine Reduction and Pan Seared Sea Scallops in truffle cream with grilled baby vegetables, risolette potatoes with extra virgin olive oil and herbs

Pan Roasted Tuna and Crispy Salmon Belly with sesame, coconut rice, honey spiked tamari soy, tobiko and Asian greens

Pan Roasted Cod Loin topped with Maine Crab Meat Citrus Butter and Slowly Braised Boneless Short Ribs with merlot reduction, fingerling potatoes and grilled asparagus spears

Pan Roasted Veal Tenderloin and Pan Seared Scallops with an oven cured tomato and parmesan risotto timbale, haricots Vert, caramelized shallots and red wine reduction sauce Grilled Filet Mignon and Butter Poached Gulf Shrimp with a port wine reduction, olive oil baked Yukon potatoes, Haricots Vert and baby carrots

Grilled Filet Mignon and Pan Seared Chilean Sea Bass over roasted harvest vegetables, cipollini onion and wild mushroom stew finished with frisee and tossed with extra virgin olive oil

Addition options to enhance you plated dinner experience

Priced per person.

Amuse Bouche Slow roasted duck confit with toasted brioche and vanilla bean game pan reduction Seared scallops over truffled corn off the cob with a champagne caviar butter Pan roasted foie gras with maple and balsamic braised shallots Sushi grade tuna and Maine crab "Ravioli" with preserved lemon oil Intermezzo Pink champagne sorbet with lemon zest Lime sorbet with a mint leaf

Plated Dessert

Light Chocolate Mousse Pyramid

Chocolate sponge topped with a pyramid of light chocolate mousse centered with rich hazelnut praline custard all enclosed in a thin marble chocolate shell

Vanilla Bourbon Roulade

An individual roulade of Tahitian vanilla bean mousse & two layers of sponge cake saturated with vanilla syrup

(each roulade is lined with a checkerboard almond sponge and topped with a vanilla glaze)

Truffle Chocolate Mousse Cake 0.00 Layer cake with creamy dark chocolate & white chocolate mousse floating between three layers of marbled white & dark chocolate cake

Boston Cream Cake .00 Two layers of vanilla sponge cake & pastry cream wrapped with toasted Almonds & topped with chocolate ganache

Trio of Mini Pastries .00 Three mini pastries to include a fruit tartlet, blueberry cheesecake, & chocolate sea urchin offered with a fresh berry coulis

Espresso Dome .00 Served with vanilla crème anglaise

Chocolate “Martini” .00 Layers of rich chocolate mousse & white chocolate mousse in a mini 5oz martini glass

Espresso Pecan Tart .00 A sweet crust filled with espresso flavored caramel and whole pecans garnished with butter cream rosettes & espresso beans

Meyer Lemon Mousse Cake .00 Layers of lemon mousse & genoise topped with lemon glaze offered with a fresh berry & mint salsa

Chocolate Molten Cake .00 Warm rich chocolate cake with a gooey chocolate center offered with a crème anglaise & fresh berries

Chocolate Trilogy .00 Flourless chocolate cake, white chocolate tear drop with white chocolate mousse, & a mini whoopie pie

Plated Dinner

Menu

Duet First Course Heirloom Tomatoes with Arugula basil, parmesan reggiano, croutons and 8-year balsamic nectar

Maine Crab and Sweet Corn off the Cob Bisque served with tiny brioche croutons and tarragon cream

An assortment of freshly baked Tuscan breads and hearty dinner rolls

Duet Entrée Grilled Filet of Beef with a red wine reduction

Pan Seared Sea Scallops in truffle cream

Grilled Baby Vegetables

Risolette Potatoes with Extra Virgin Olive Oil and Herbs

Dessert Chocolate Trilogy

Flourless Chocolate Cake

White Chocolate Tear Drop with White Chocolate Mousse

Mini Whoopie Pie

Freshly Brewed Regular Coffee, Decaffeinated Coffee and Assorted Teas

Vegetarian options available upon request 12

Small Plates Reception Passed Cold Hors D'oeuvres Duck Foie Gras Pate on griddled toast points with cornichons and champagne mustard

Vegetarian Spring Roll wrapped in rice paper with Thai dipping sauce

Lobster Salad with Tarragon Aioli featured in a shot glass with cocktail forks

Passed Hot Hors D'oeuvres Grilled Herbs De Provence Lollipop Lamb Chops with dijon crème fraiche

Smoked Tomato Bisque with basil oil and parmesan dust featured in shooter glasses

Wild Mushroom, Leek and Gorgonzola Phyllo Nest

Reception Stations Braised Short Ribs

Braised boneless beef short ribs shredded over cheddar cheese corn bread with chipotle BBQ sauce.

served with a spicy southwestern cole slaw assembled to order by a uniformed chef

Truffled Mashed Potato and Chicken Confit

Apple wood smoked chicken thigh confit over truffled potato mousse with chervil served in a martini glass, assembled to order by a uniformed chef

Zebra Striped Ravioli

Black and white striped ravioli filled with baby spinach and ricotta.

served with a caramelized shallot broth

A Shot of Something Sweet

Layers of rich chocolate mousse and white chocolate mousse served in a shot glass

Sponge Cake topped with fresh berries and a dollop of whipped cream served in a shot glass

Assorted Mini Crème Brulée served in demitasse cups

Freshly brewed regular coffee, decaffeinated coffee and assorted teas

.00 per person 13

Simple Wedding Reception

Passed Cold Hors D'oeuvres Chilled Shrimp Cocktail with Sebastians classic cocktail sauce

Grilled Tenderloin with horseradish cream and fresh chives on caramelized onion with crostini

Passed Hot Hors D'oeuvres Artichoke Fritters with Sun-dried tomato dip

Rack of Lamb with chipotle honey slaw

Reception Station Mediterranean Display Marinated olives, Middle East tomato salad, baba ghanoush, tabouli, grilled eggplant, lemon hummus, stuffed grape leaves, imported feta cheese drizzled with olive oil and herbs. Offered with harissa spiced flatbread crisps, fresh pita bread, grissini bread sticks with fresh rosemary

Seated Dinner Salad Baby Field Greens with fresh herbs, julienne cucumbers, red and yellow pear tomatoes, tossed with truffled vinaigrette

Single Entrée

Oven Roasted Chicken Breast and a Slowly Braised Boneless Thigh with lemon and thyme

Yukon Potato Mousse Sautéed Broccoli Rabe

Dessert Customized Wedding Cake, Designed By You

Freshly brewed regular coffee, decaffeinated coffee and assorted teas

.00 per person

Vegetarian options available upon request

Taste of New England

Reception Stations New England Crab Cakes

New England crab cakes, pan fried until crispy.

Offered with a roasted red pepper tartar sauce and served over pea tendrils with lemon oil, made-to-order by a uniformed chef

Imported and Domestic Cheese Display

The finest selection of smoked gouda, French brie, Vermont aged cheddar, St. Andres, English stilton, Massachusetts great hill blue, Italian pecorino romano, and herbed goat cheese.

Accompanied by assorted crackers, sliced baguettes, grissini bread sticks and ficelle. Displayed with seedless grapes, dried fruits and fresh herbs.

New England Carving

Orange and molasses glazed turkey breast carved-to-order. Offered with roasted shallot mayonnaise and cranberry chutney, mixed baby greens with goat cheese, candied pecans and dried cranberries in a champagne vinaigrette with fresh baked breads and mini corn muffins

North Atlantic Carved Salmon Maple glazed salmon roasted on a cedar plank carved-to-order. Offered with lemon caper vinaigrette and dill crème fraiche with roasted red bliss and green bean salad, bread sticks and rolls

Passed Cold Hors D'oeuvres Lobster Salad with tarragon aioli featured in a shot glass with cocktail forks

Roasted Tuscan Vegetable Tarts with aged red wine vinegar, and parmesan reggiano

Grilled Tenderloin with horseradish cream and fresh chives on caramelized onion crostini

Chilled Shrimp Cocktail offered with Sebastians classic cocktail sauce

Passed Hot Hors D'oeuvres Rosemary marinated lollipop lamb chops with roasted garlic aioli

Crispy Wellfleet Oysters with pickled ginger, barrel aged tamari soy served in a porcelain spoon

Vermont Goat Cheese, Potato and Leek Cakes with truffled crème fraiche

.00 per person

Beverage Pricing Bar Service Options Sebastians can provide beer, wine and soft drinks bar service or full bar service for your event.

The bar service that you select can be either hosted & billed on consumption or you may offer a cash bar service for your event.

Hosted Bars Are billed on consumption and include the appropriate bar set-up fees. Bar Tenders are billed separately and are determined by the number of guests, number of bar locations are type of bar service provided

Cash Bars Client is billed for a 1-day liquor license ($400). Guests are charged their own drinks. Client can be charged a flat fee for non-alcoholic beverages or guest can be charged for non-alcoholic drinks as well. Bar Tenders are billed separately and are determined by the number of guests, number of bar locations are type of bar service provided

Beer Domestic Beer Budweiser, Bud Light, Miller Lite and Dogfish IPA Imported/Microbrew Beer Sam Adams Boston Lager, Heineken, and Amstel Light Local Microbrew Beer per glass per glass per glass

Magic Hat #9, (Burlington VT), Harpoon (Boston, MA) Sam Adams Seasonal (Boston, MA)

House Red & White Wines Arancio Nero d’Avola 2006 (Red) .00 per bottle or $.00 per glass Irony Chardonnay 2006 (White) .00 per bottle or $.00 per glass

Distinctive Liquor Brands Absolut Vodka, Absolut Citron, Tanqueray Gin, Bacardi Rum, Sauza Gold Tequilla, Jack Daniel’s Whiskey, Dewar Blended Scotch, Jim Beam Bourbon and Sweet & Dry Vermouth One Liquor .00 per drink Two Liquors/Cordials .00 per drink

Luxury Liquor Brands Grey Goose Vodka, Grey Goose Citron, Bombay Sapphire Gin, Mt. Gay Rum, Jose Cuervo Tequila, Crown Royal Whiskey, Maker’s Mark Bourbon, Chivas Blended Scotch, Johnnie Walker Black Scotch, and Sweet & Dry Vermouth One Liquor .50 per drink Two Liquors/Cordials .00 per drink Non-Alcoholic Drinks

Soft Drinks Sodas .00 per glass Juice .00 per glass Mineral Water .00 per glass

Bar Setups Beer, Wine & Soft Drink Bar Service .50 per person Sodas, Juice, Mineral Water, Ice, Bar Equipment and Liquor Liability Insurance

Full Bar Service .00 per person Sodas, Juice, Mineral Water, Mixers, Ice, Bar Equipment and Liquor Liability Insurance Bar prices subject to a 5% Massachusetts Tax. Bartenders are $.00 per hour with a minimum of 4 hours.

We can quote prices for bars by the hour.

Wine List

House Wines Red Wine Arancio Nero d’Avola 2006

White Wine

Irony Chardonnay 2006

Sparkling Wine

Chateau St. Michelle Sparkling Wine

Select Wine Recommendations White Wines

Cono Sur Sauvignon Blanc Arancio Grillo Hugel Gentil

Red Wines

Trapicje Malbec Clos Du Bois Pinot Noir, Sonoma California Raymond Reserve Merlot, Napa Valley California Franciscan Oakville Merlot, Napa Valley California

Superior Wine Recommendations White Wines

Grgich Fume Blanc, California, Sonoma Cutrer 2006, Sonoma Coast California, Red Wines

Beaucastle-Perrin Chateau Neuf du Pape, France, Errazuriz Don Maximiano Syrah, Sebastians Featured Wines Girard Winery Girard Sauvignon Blanc, Napa Valley

Girard Petit Sirah, Napa Valley

Girard Artisry, Napa Valley

Roederer Estate Brut, Anderson Valley California, Nicolas Feuillate Champagne, Champagne, France, General Information Personnel

The number of personnel required for an event is based upon the number of guests, the type of service, the menu and the logistics of the site. All wage rates are based upon a minimum of four (4) hours worked. All Personnel are required to report to site two (2) hours before the scheduled starting time of the event and are scheduled to leave one (1.5) hour after the event is over. This may increase, based on the size and complexity of the event.

Event Managers - .00/hour Beverage Service Personnel - .00/hour

Culinary - .00/hour Serving Personnel - .00/hour

Utility – .00/hour

Rentals

Sebastians Catering is able to rent anything required for an event. Rentals typically include tables, chairs, glassware, china, flatware and linens. Each site is different; therefore, we give estimates with each proposal. All rental estimates include delivery, setup, breakdown and pickup of items rented.

Delivery and pickup charges of rental items are subject to change based upon logistics and timing of each event.

Decorations & Services

Sebastians can arrange for flowers, props, lighting, audio visual, or any other creative service to customize your event.

Beverage Service

Sebastians can provide a complete beverage service. Please refer to the beverage page for more details.

Event Management

Sebastians provides full service event management including site selection, transportation, entertainment, coat check and on-site event management.

Truck and Travel

Expenses incurred to and from an event and vehicle rentals, if necessary, will be charged to the client.

This price varies for each event.

Contract and Payment

A signed contract and a 50% deposit are required for all catering services.

The final payment or remaining 50% is due three (3) business days prior to the event.

We will accept certified funds, bank check, and company check, MasterCard, Visa or American Express.

Sebastian’s can setup a corporate account for direct billing with a pre-approved credit application.

Guarantee 18 The guaranteed number of guests is required five (5) business days prior to the event.