Corporate Dining

Menu Options

Breakfast Lunch Buffets Luncheon Salads Hot Luncheon Plates Executive Boxed Lunch Breaks Receptions

Decorative Stationary Displays Food Stations Dessert Stations Distinctive Dinners Traditional New England Buffets Dining with a Historical Flair Refreshments

Distinctive Dinners

First Courses - Choice of one
Seasonal Fresh Fruit Plate
New England Clam Chowder
Lobster Bisque
Shrimp Cocktail
Butternut Squash Ravioli with Fresh Sage and Brown Butter
Smoked Haddock Cake, Sautéed Kale and Chourizo with Lemon Thyme Oil

Salads - Choice of one
A Classic Garden Salad
Caesar Salad with Homemade Croutons
Bibb, Radicchio and Leaf Lettuces tossed with Walnut Vinaigrette
Arugula, Endive, Bibb and Frissee Lettuces tossed with Toasted Pine Nuts and Balsamic Vinaigrette accompanied by Homemade Croutons
Toasted Hazelnuts, Dried Cranberries, Crumbled Bleu Cheese and Julienne Pears on a Bed of Romaine Lettuce with a Blood Orange Vinaigrette Dressing
Crabmeat and Mango Salad served on Bib Lettuce with Heirloom Tomatoes and Truffle Oil
Grilled Raddicchoi, Endive and Portabello Mushroom drizzled with Pistachio Vinaigrette

Salad Dressings
Zinfandel Vinaigrette, Honey Dijon Vinaigrette, Raspberry Vinaigrette (Fat Free), Balsamic Vinaigrette, Creamy Greek Dressing, Classic Italian, Light Olive Oil Vinaigrette, Ranch Dressing or Bleu Cheese, Blood Orange Vinaigrette

Poultry Entrées
Roasted Double Breast of Chicken stuffed with Cornbread, Apples, Cranberries, and Shallots, topped with Calvados Sauce
Roasted Stuffed Double Breast of Chicken stuffed with Ricotta, Pinenuts and Spinach topped with Sauce Aurora
Sautéed Double Breast of Chicken topped with Prosciutto and Asiago Cheese topped with Mushrooms and Marsala Sauce
Sautéed Double Breast of Chicken topped with Mushroom Duxelle and Herb Cheese wrapped in Puff Pastry served with Madeira Sauce
Roast Native Turkey with Cornbread Stuffing and Cranberry Sauce

Beef and Pork Entrées
Roast Boneless Rib of Beef Au Jus
Roast Sirloin Strip of Beef with Bordelaise Sauce
Twin Petite Filets of Beef served on a Bed of Grilled Portabello Mushrooms topped with Sundried Tomatoes and Pinot Noir Demiglace
Grilled Pork Tenderloin with Tri-Colored Peppers and Mushrooms served with Mushroom and Rosemary Demiglace

Seafood Entrées
Broiled Native Schrod with Herbed Crumb Topping and Fresh Lemon
Grilled Swordfish Steak with Sundried Tomato Herbed Butter
Sesame Seared Swordfish with Ginger Lime Beurre Blanc

Surf and Turf
Baked Stuffed Jumbo Shrimp or Sautéed Lobster in Garlic Butter Accompanying a Petite Filet Mignon with Bernaise Sauce

Vegetarian Entrées
Stuffed Eggplant with Vegetables and Couscous (Non Dairy)
Wild Mushroom Raviolis with Plum Tomatoes and Fresh Basil (Non Dairy)
Roasted Vegetable and Spinach Lasagna

Starches - Choice of one Roasted Red Bliss Potatoes with Fresh Rosemary White and Wild Rice with Cranberries Baked Potato with Sour Cream and Chives Risotto Cakes Red Bliss Garlic Mashed Potatoes Grilled Polenta Maple Mashed Sweet Potato Potatoes Au Gratin Gnocchi

Vegetables - Choice of one Medley of Fresh Season Vegetables Fresh Broccoli Fresh Sugar Snap Peas In The Purse Fresh Baby Carrots Buttered or Honey Glazed Amaretto Roasted Butternut Squash Baby Carrots and Snap Peas Au Beurre Fresh Green Bean Almondine Roasted Beats with Orange and Thyme

Dinner includes:
Seasonal Vegetable, Rice or Potato, Homebaked Rolls and Tea Breads with Sweet Butter, Freshly Brewed Coffee, Decaffeinated Coffee and Tea.

Desserts - Choice of one
Fresh Berry Shortcake with Whipped Cream
Hot Fruit Cobbler with Whipped Cream
Carrot Cake
Marble Cheesecake
Cranberry Apple Crumb Cheesecake
Double Chocolate Cake
White Chocolate Mousse with Shaved Chocolate
Chocolate Satin Mousse Cake Blanc Noir
Key Lime Tart
Fresh Fruit Tart

 

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hours: Plimoth Plantation's Administrative offices, Education Department and Creative Gourmet are open 9 AM to 5 PM, M-F
address: 137 Warren Avenue, Plymouth, MA 02360 USA
telephone: 1 + 508 746 1622