BREAKFAST & BRUNCH MENUS
2017 - 2018
OUR CULINARY OFFERING
From the kitchens of Eastern Standard & Island Creek Oyster Bar, we bring the culinary talents of Boston’s most popular restaurants to private events at Hotel Commonwealth. In keeping with the seasonally inspired, locally-sourced ingredients these establishments are known for, the same caliber of cuisine will be found in these menus. From breads & specialty cakes, to cured meats & charcuterie, it’s all made in house under the same esteemed culinary team, served to you in the comfort & sophistication of the newly designed venues at Hotel Commonwealth. As you review the menu options, please note that they are meant to be a springboard of ideas & we look forward to creating the perfect culinary experience for your special event.
A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED
Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event
(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Before placing your order please inform your hotel contact if a person in your party has food allergies.
500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM
CHEF BIOS
BREAKFAST & BRUNCH
MENUS
the talent behind the menus
Jeremy Sewall CONSULTING CHEF AT HOTEL COMMONWEALTH & EASTERN STANDARD
EXECUTIVE CHEF OF ISLAND CREEK OYSTER BAR & ROW 34’S
A James Beard nominated chef, Jeremy spent time in some of the world’s finest kitchens after graduating from the Culinary Institute of America. With his family & heart in Maine, where he spent summers fishing & lobstering, Jeremy returned to Boston after working for Bradley Ogden in San Francisco to open Great Bay with Michael Schlow. In 2006, Jeremy & his wife Lisa realized their dream of opening their own restaurant, Lineage, in Brookline. Now a Brookline fixture, Jeremy joined Garrett Harker to assist as collaborating chef at Eastern Standard. He is now also a partner in both Island Creek Oyster Bar & Row 34, as well as the author of the James Beard Award nominated cookbook The New England Kitchen. Jeremy is recognized as one of the most accomplished seafood-focused chefs in the country.
Adam Nelson CHEF DE CUISINE AT HOTEL COMMONWEALTH
Chef Adam directs the kitchen in entirety of the Hotel Commonwealth in Kenmore Square. Adam grew up in Nashville, Tennessee & now resides in Cambridge with his wife. Adam studied Civil Engineering at the University of Tennessee & worked as a dishwasher & prep cook at a local Knoxville BBQ spot. His passion for food began taking over his pursuit of a degree. He eventually decided to go full time in kitchens & enrolled in the school of hard knocks. He worked his way up from prep to kitchen supervisor, then Chef de Partie in Nashville. From there his wife & he decided to pick up & see the country. They settled in New Mexico where Chef Adam was hired as a Sous Chef under James Beard Nominated, Executive Chef Jonathan Perno at Los Poblanos Historic Inn & Organic Farm. Chef Adam spent 3 years working closely under Chef John Perno, his mentor & first chef to wholeheartedly invest in Adam. They had the pleasure of working together with a fully functioning Organic farm & a menu that dictated such. In late 2015 Chef Adam & his wife decided it was time to see a new city & moved up to Boston. He has settled in nicely under Chef Jeremy Sewall at Hotel Commonwealth.
Linnea Blake EXECUTIVE PASTRY CHEF AT HOTEL COMMONWEALTH, EASTERN STANDARD, & THE HAWTHORNE
Chef Linnea directs the pastry program at Eastern Standard Kitchen & Drinks, including the entire Hotel Commonwealth Events Program. Linnea grew up in Milford in Worcester County of Massachusetts & now resides in Allston. Linnea's interest in the culinary arts sparked at an early age when she would make meringues with her Swedish grandmother, Evelyn . Linnea's growing passion led her to enroll in Johnson & Wales in 2004. Shortly after graduating with a major in Pastry Arts in 2008, Linnea worked as a pastry chef at the Woodstock Inn in Vermont, specializing in wedding cakes & running their bakeshop. Linnea's extensive hotel experience started during her study abroad internship in Wales. It was in this converted 15th Century castle, where Linnea earned valuable experience running a hotel pastry program.
Jackson Cannon BAR DIRECTOR, EASTERN STANDARD
CO-OWNER; BAR DIRECTOR, THE HAWTHORNE
Jackson Cannon has always lived to exacting standards. Son & brother of renowned award- winning journalists Lou & Carl Cannon, Jackson grew up immersed in a world of travel, politics & literature. In his twenties Jackson dedicated himself to a career in music, traveling the world in support of dynamic acts. A stint booking music acts at the Lizard Lounge in Cambridge, Massachusetts provided the fortuitous introduction to the craft of bartending & Jackson seized the stage. Settling in Boston, Jackson transitioned out of music & found bartending to be the perfect profession for his diverse interests. Jackson opened Eastern Standard in 2005 as Bar Manager, quickly cementing the neighborhood brasserie’s reputation as one of the country’s best bars, known for its attention to properly crafted cocktails & unwavering hospitality in a high-volume environment. Jackson’s iconic, expansive cocktail program offering more than 60 classic & new creations has secured Eastern Standard national attention from USA Today as one of the country’s “Top 10 Hotel Bars” in 2006, Esquire magazine as one of the “Best Bars in America” in both 2008 & 2010 & Tales of the Cocktail’s Spirited Awards for “Best High Volume Cocktail Bar” in 2012 & “Best American Restaurant Bar” in 2015. In 2011, Nightclub & Bar magazine named Jackson “Bartender of the Year.” The same year, Jackson introduced the next iteration of his vision when he opened The Hawthorne. Under Jackson’s guidance, The Hawthorne has received local & national acclaim, most recently as a 2013, 2014 & 2015 James Beard Foundation Award semifinalist for “Outstanding Bar Program”– the only New England establishment to receive the honor in 2014. He was also personally recognized as a finalist for “Best Bar Mentor” at the 2013 & 2014 Tales of the Cocktail Spirited Awards & as a 2014 Wine Enthusiast Wine Star Award nominee for “Mixologist/Brand Ambassador of the Year.”
A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED
Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event
(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Before placing your order please inform your hotel contact if a person in your party has food allergies.
500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM
BREAKFAST & BRUNCH
MENUS
Lobster Eggs Benedict* English muffin, Maine lobster, hollandaise Brioche French Toast Vermont maple syrup, caramelized bananas Chef’s Choice Vegetarian Frittata* Maple-cured bacon & breakfast sausage* Waffles Vermont maple syrup Smoked Salmon Platter* bagels, capers, cream cheese,red onion, baby greens
Home Fries red bliss potatoes, paprika, onions
House Baked Breakfast Breads & Pastries assortment of croissants, muffins, breads, brioche or scones
Classic Sliced Fruit assorted seasonal variety
From our Bakery donuts, shortbread, biscotti, lemon madeleines
Fresh Squeezed Orange & Grapefruit Juices
Jim’s Organic Coffee, Decaffeinated Coffee, & a Selection of MEM Teas
THE ULTIMATE COMMONWEALTH BRUNCH
BOSTONIAN BREAKFAST – $48 per person–
Yogurt Parfait Greek yogurt, house-made granola
Steel-Cut Oatmeal house fruit compote, brown sugar
Scrambled Eggs
Home Fries red bliss potatoes, paprika, onions
Maple-Cured Bacon & Breakfast Sausage
Blueberry Pancakes Vermont maple syrup
House Baked Breakfast Breads & Pastries assortment of croissants, muffins, breads, brioche or scones
Bagels with Cream Cheeses plain & Chef’s choice
Fresh Squeezed Orange & Grapefruit Juices
Jim’s Organic Coffee, Decaffeinated Coffee, & Selection of MEM Tea
URBAN LUXE BREAKFAST – $58 per person –
Greek Yogurt & House-Made Granola honey & fruit
Classic Eggs Benedict English muffin, Canadian bacon, poached egg, hollandaise*
Vegetable Quiche
Home Fries red bliss potatoes, paprika, onions
Maple-cured Bacon & Breakfast Sausage
Brioche French Toast Vermont maple syrup, caramelized bananas
Smoked Salmon Platter bagels, capers, cream cheese, red onion, baby greens*
From Our Bakery donuts, shortbread, biscotti, lemon madeleines
Fresh Squeezed Orange & Grapefruit Juices
Jim’s Organic Coffee, Decaffeinated Coffee, & a Selection of MEM Teas
– $64 per person –
BLOODY MARY BAR
A brunch classic, spice to taste!
$14 per beverage
MIMOSA BAR
Freshly squeezed orange juice + sparkling wine = perfection
$14 per beverage
ENHANCEMENTS
A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED
Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event
(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Before placing your order please inform your hotel contact if a person in your party has food allergies.
500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM
BREAKFAST & BRUNCH
MENUS
HOSTED BAR & BEVERAGE OPTIONS
a bar set-up fee of $150 per bar applies. one bar & bartender per 75 guests
BASIC LIQUORS
Absolut Vodka, Beefeater Gin, Gosling’s Rum, Lunazul Blanco Tequila, William Weller Reserve Bourbon, George Dickel Tennessee
Whisky, Dewar’s Scotch, Pierre Ferrand 1840 Cognac, Bols Triple Sec, Dolin Dry Vermouth, Martini & Rossi Sweet Vermouth
PREMIUM LIQUORS
Ketel One Vodka, Tanqueray Gin, Gosling’s Rum, Sailor Jerry Spiced Rum, Lunazul Blanco Tequila, Bulleit Bourbon, Bulleit Rye,
Crown Royal Canadian Whiskey, Dewar’s Scotch, Glenlivet Single Malt Scotch, Hennessy Privilege VSOP Cognac, Bols Triple Sec,
Dolin Dry Vermouth, Martini & Rossi Sweet Vermouth
TABLESIDE WINE SERVICE PACKAGE
house wines
$25 per person, white wine, red wine
$30 per person, white wine, red wine, sparkling wine toast
BAR PACKAGE, BILLED ON CONSUMPTION Basic Bar
Basic brand liquor, wines (white, red, sparkling),
selection of beers, assorted sodas, bottled still &
sparkling water
$12 per cocktail
$14 per martini
Premium Bar
Premium brand liquor, wines (white, red, sparkling), selection of beers, assorted sodas, still & sparkling water
$16 per cocktail
$18 per martini
Cordials
Bailey’s Irish Cream, BandB, Cointreau, Grand Marnier, & Sambuca
$14 per beverage
Non-Alcoholic Beverages
Still or Sparkling Water
$6 each
Coca-Cola, Diet Coke, Coke Zero, Sprite, Ginger Ale
$5 each
Mocktails –a designer drink for the kids, the abstainer,
or the mom-to-be
$10 each
BAR PACKAGE, BILLED PER GUEST
Basic Bar Package
Basic brand liquor, house wines (white, red, sparkling),
selection of beers, assorted sodas, bottled still &
sparkling water
$24 per person, one hour
$65 per person, up to five hours
Premium Bar Package
Premium brand liquor, house wines (white, red, sparkling), selection of beers, assorted sodas, still & sparkling water
$28 per person, one hour
$75 per person, up to five hours
Wine & Beer Bar Package
house wines (white, red, sparkling), selection of beers, assorted sodas, bottled still & sparkling water
$25 per person, up to two hours
$45 per person, up to five hours
A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED
Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event
(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Before placing your order please inform your hotel contact if a person in your party has food allergies.
500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM
BREAKFAST & BRUNCH
MENUS
THE HAWTHORNE COCKTAIL BAR – $16 per beverage –
enjoy a selection of three of these signature cocktails from the award winning team at The Hawthorne Bar FRENCH 75
Elegance personified
Gin, Lemon, Champagne
PHIL COLLINS
So easy to love!
Cucumber Vodka, Chartreuse, Lime, Soda
COMMODORE
Sophisticate daiquiri interpretation
Rum, Lemon, Bitters
SAZERAC
Original Big Easy Old Fashioned
Rye, Peychaud’s Bitters, Absinthe
SPITFIRE
Creative margarita variation
Tequila, Aperol, Cinnamon, Grapefruit, Lime
WHISKEY SMASH
The drink that built this town
Whiskey, Lemon, Mint
BEER SELECTION – $8 each –
SAM ADAMS LIGHT
Focused on brewing a flavorful, high quality beer with a light-bodied taste & fewer calories, Sam Adams Light is a unique beer, not a lighter version of the Boston Lager. Sam Adams Light is the only light beer that uses no adjuncts & a traditional brewing process to ensure a balance of flavor & light-bodied taste. No other domestic light beer uses only the four classic ingredients of beer: pure water, lager yeast, Noble hops & barley malt.
BUD LIGHT
The number one beer in America year after year for a good reason. Low ABV & only 110 calories per 12 ounce serving, drinks clean, clear & crisp.
NOTCH BREWERY
Brewed nearby in Ipswich, Notch has focused exclusively on session beer since it launch in 2010. Depending on the season, enjoy the Session Pils, Left of the Dial IPA, Saison, Black Lager or Berliner Weisse.
LAGUNITAS IPA
A well rounded, highly drinkable IPA out of Petaluna, California. A touch of Caramel Malt barley provised the richness that mellows out the tang of hops.
DOWNEAST CIDER
Sweet, refreshing & unfiltered, Downeast Original Blend hails the return of traditional New England apple cider made from all local fresh pressed fruit.
CLAUSTHALER NON-ALCOHOLIC Classic convinces with its freshly flavorful & full-bodied taste & premium quality. A brew that fulfills the most exacting requirements for consummate beverage enjoyment.
RUSSIAN IMPERIAL STOUT
Inspired by brewers back in the 1800's to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes & plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate & burnt malt flavours. Often dry. Suggestions of dark fruit & flavors of higher alcohols are quite evident.
BROOKLYN BROWN
A blend of six malts, some of them roasted, give this beer its deep russet-brown color & complex malt flavor. Fruity, smooth, & rich with a caramel, chocolate, & coffee background. Generous late hopping brings forward a nice hop aroma to complete the picture. Brooklyn Brown Ale is full-flavored but retains a smoothness & easy drinkability that has made it one of the most popular dark beers in the Northeast.
LEFFE BLOND
Leffe Blond, from Leuven, Belgium, is the flagship of Leffe. The unique recipe is the fruit of centuries of experience in the art of brewing, which brings a broad palette of aromas into balance. It is elegant, smooth & fruity, & it has a spicy aftertaste with a hint of bitter orange.
JACK’S ABBY HOPONIUS UNION INDIA PALE LAGER
Hoponius Union harmoniously combines lager yeast fermentation & West Coast IPA hops. Our India style Pale Lager is like a traditional IPA but with a twist – it’s fermented cold & aged for extended periods. A blend of classic American hops creates a huge tropical fruit & citrusy hop aroma. A dry finish accentuates the pleasant bitterness & hop profile.
A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED
Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event
(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Before placing your order please inform your hotel contact if a person in your party has food allergies.
500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM
BREAKFAST & BRUNCH
MENUS
WINE SELECTION pricing per 750ml bottle
Sparkling Wine
NV Bollicini Prosecco (Italy) $45
NV El Xamfra “Mercat” Brut Cava (Barcelona, Spain) $48
2008 Jean-Francois Merieau “Bulles” (Loire Valley, France) $58
NV Roederer Estate, Brut (Mendocino, CA) $65
NV Nino Franco “Faive” Rose, Brut Rose (Veneto, Italy) $70
NV Taittinger, Brut La Francaise (Champagne, France) $80
NV Véuve Clicquot, Brut “Yellow Label” (Champagne, France) $120
White Wine & Rosé
2013 Astica Sauvignon Blanc (Cuyo, Argentina) $45
2012 Villa Locatelli Pinot Grigio (Friuli-Venezia Giulia, Italy) $45
2011 Pierre Sparr Riesling (Alsace, France) $48
2016 Mirabeau Classic Rosé (Côtes de Provence) $48
2012 Loimer “Lois” Gruner Veltliner (Kamptal, Austria) $50
2011 Erath Pinot Gris (Willamette Valley, OR) $52
2014 Tohu Sauvignon Blanc (Marlborough, New Zealand) $54
2014 Domaine Paul Cherrier Sancere (Loire Valley, France) $56
2016 Figuière 2016 Première Rosé (Côtes de Provence) $56
2010 La Craie Vouvray, Chenin Blanc (Loire Valley, France) $58
2012 Brandborg “Fleur de Lis” White Pinot Noir (Umpqua Valley, OR) $60
2011 Landmark “Overlook” Chardonnay (Sonoma County, CA) $64
2010 Olivier Leflaive “Les Setilles”, Chardonnay (Burgundy, France) $65
2010 Jordan Chardonnay (Russian River Valley, CA) $75
Red Wine
2014 Excelsior Cabernet Sauvignon (Ashton, Africa) $45
2011 Aviron Beaujolais Villages, Gamay (Beaujolais, France) $48
2014 Silver Palm Pinot Noir (Central Coast, CA) $48
2011 Cannonball Cabernet Sauvignon (California) $50
2011 Domaine La Garrigue “Cuvée Romaine”, Grenache (Cotes du Rhone, FR) $52
2012 Pecchenino “San Luigi” Dolcetto di Dogliani (Piedmont, Italy) $50
2008 Melini “Isassi” Chianti Classico, Sangiovese (Tuscany, Italy) $56
2010 Chateau de Pitray Cotes de Castillon, Merlot Blend (Bordeaux, FR) $60
2010 Jim Barry “Lodge Hill” Shiraz (Clare Valley, Australia) $60
2013 Catena Malbec (Mendoza, Argentina) $62
2011 Produttori del Barbaresco Langhe, Nebbiolo (Piedmont, Italy) $64
2012 Au Bon Climat Pinot Noir (Santa Barbara, CA) $65
2005 Coto de Imaz “Reserva” Rioja, Tempranillo (Rioja, Spain) $70
2009 Jordan Cabernet Sauvignon (Russian River Valley, CA) $75
2012 Château Dubourg Saint Emilion Bordeaux $78
2007 Stags Leap Cabernet Sauvignon (Napa Valley, CA) $110
A 10 PERSON MINIMUM APPLIES TO ALL MENU ITEMS UNLESS OTHERWISE NOTED
Menu prices are subject to a 15% service charge, 7% taxable administrative fee & 7% Massachusetts sales tax A guaranteed guest count must be received by 12 noon EST, 7 days prior to the event
(GF) indicates items that are gluten-free *These items are served raw or undercooked. Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.
Before placing your order please inform your hotel contact if a person in your party has food allergies.
500 COMMONWEALTH AVENUE, BOSTON, MA 02215 | 617 -532-5066 | WWW.HOTELCOMMONWEALTH.COM
BREAKFAST & BRUNCH
MENUS
EVENT GUIDELINES
miscellaneous fees & additional services
Miscellaneous Fees
Choice of Entrée upon seating, night of event , maximum of three entrees $15 per person
Chef Attendant $150 per Chef
Bartenders - One bartender per 75 guests, minimum requirement $150 per bartender
Coat Check Attendant – 1 attendant per 150 guests, minimum requirement $160 per attendant
Vendor Meals $55 per person & up
Fire Detail – required by the city of Boston for any events with exposed flames Applicable fees
Additional Services
Furniture Moving Fee $250 & up
Event rentals & equipment, premium linens, specialty chairs, etc. Custom quotes available
Audio Visual PSAV will provide a custom quote