588 Cabot St., Beverly, MA 01915
978.922.3885 | info@henrysofbeverly.com
Hours for Thursday, May 17: 7AM - 7PM
Three Course Dinner
Thank you for considering Henry's Foods Inc. for your party.
I am pleased to present the following menu for your consideration. Below you will see some suggested options for Hors D' Oeuvres, First Course, Salad, and Main Course.
We will greet your guests with garnished trays of white wine and sparkling water. (Host will supply all beverages).
Our service personnel will pass Butler Style your selection of Hors D' Oeuvres on decorated trays for approximately one hour or longer depending on your wishes. We will supply the white cocktail napkins.
Hors D'Oeuvres
Your choice of 12 hors d'oeuvres; May I suggest the following:
- Broiled Baby Lamb Chops Dijonnaise
- Korean Beef Cubes with Toasted Sesame
- Scallops Wrapped in Bacon with Waterchestnut
- Pan Fried Lemon Chicken Morsels with Crème Fraiche and Lemon Zests
- Mini Chicken Cordon Bleu
- Maryland-style Crab Cakes offered with Homemade Tartar Sauce
- Shrimp "Stars" in Filo
- Brie with Dried Apricots and Spicy Pecans in Filo
- Wild Mushroom Triangles
- Eggplant Toasts topped with Artichoke Hearts
- Asian Mushroom Spring Rolls offered with Ginger Dipping Sauce
Cold Hors D'Oeuvres
- California Sushi Rolls offered with Pickled Ginger, Wasabi and Soy Sauce
- Toasted Crostini topped with Charred Fresh Summer Squash and Zucchini on a bed of Mushroom Duxelles
Oshibori Service
- We will pass warm, lemon-scented cloths to your guests to refresh themselves.
First Course
(available at additional cost)
- Wild Mushroom Raviolis in a Rich Cream Sauce with Slivered Mushrooms and Fresh Tarragon
Salad Course
- Salad of Mixed Wild Field Greens with Fresh Strawberries, Candied Pecans, Sun-Dried Cranberries, and Stilton Cheese, tossed with a Balsamic Vinaigrette or a sald of your choice.
- Baskets of Assorted Fresh Rolls, Breadsticks and Foccacia Breads will accompany the salad course.
- We will place bowls of Sweet Whipped Butter on each guest's table.
Main Course
- Fresh Filet of Sole stuffed with Spinach, Crab, and Marscapone Cheese, topped with a Lite Champagne Sauce
- Or
- Boneless Breast of Chicken stuffed with Artichokes, Plum Tomatoes and Sun-dried Tomatoes in a lite Lemon-Caper Sauce
- Or
- Roasted Tenderloin of Western Beef on a Garlic Crouton offered with Mushroom Madeira Sauce
- Fresh Asparagus Spears with Sweet Red Peppers
- Wild Rice and Basmati Rice with Toasted Almonds and Dried Cranberries
- We will use white Mikasa china. Our Service personnel will plate the meals and serve your guests.
- We will set the tables with the appropriate china and flatware and fan the linen napkins.
Dessert
- Individual Tri-Level Mousse
- A trio of light and creamy dark, milk, and white chocolate mousses with a layer of chocolate sponge cake topped with chocolate shavings and surrounded with fresh raspberries and raspberry coulis.
- We will offer tea, fresh-brewed regular and decaffeinated Colombian coffee with fresh milk, cream, sugar and diet sweeteners.
In addition to the above menu presentation, we will provide one uniformed person per 10 guests, all the china, glassware, and flatware necessary for dining, bartender (1), ice, bar fruit, and liquor liability insurance.
As agreed, you will be responsible for: All liquor, beer, wine, carbonated beverages, and juices to be served, tables, chairs, linens, and cloth napkins, centerpieces, entertainment and all hall and kitchen fees.
The total price will be $70 per person for Chicken, $73 for fish, or $78.50 for Beef, this includes charge for service, plus an additional 6.25% Massachusetts Sales Tax, and an additional $2.50 per person bar fee (based on 100 guest minimum). Add $5 per person to add First Course. Price is based on four hours bar service.
I will expect a definite guarantee as to the number of guests attending one week in advance, plus 50% of the unpaid balance. The remainder will be due and payable the evening of the party. A non-refundable deposit $300.00 is required to hold your date. (Additional charges added for Sunday service).
Thank you for thinking of Henry's Foods, Inc., for your catering needs. I will do everything in my power to make your party the very best. Please do not hesitate to call me with any questions or suggestions at 978-922-3885.
Sincerely,
Deedie Beidler, Catering Function Manager
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