Wedding Menus

Please select four hot or cold combined Hors d’Oeuvres to be passed butler style.

Hot Hors d’Oeuvres

Roasted Scallops Wrapped in Applewood Smoked Bacon

Wild Mushrooms in Phyllo with Parmesan Cheese Drizzle

Tandoori Chicken Satay with Cucumber Yogurt Dip

Spanakopita, Feta and Spinach Phyllo Triangles

Mini Crab Cakes with Roasted Red Pepper Aioli

Brie and Raspberry Phyllo Square with a Honey Drizzle

Teriyaki Beef Satay with Spicy Peanut Dipping Sauce

Mini Beef Wellingtons Madeira Demi-Glace

cold hors d'oeuvres

Tomato Bruschetta with Fresh Basil

Fire Roasted Red Pepper Herbed Goat Cheese Crostinis

Cocktail Shrimp Shooter served with House Made Cocktail Sauce

Curried Chicken Salad on Toasted Pita Chip

 

Hors d’Oeuvre Displays

Please select two displays, included with entree price.

Selection of Cheeses & Seasonal Fruit Display

Smoked Gouda, Dill Havarti, mild Cheddar & Pepper Jack Cheeses Artfully Displayed with Fresh Red Grapes and Seasonal Fruit Garnish

Crisp Garden Vegetable Display with Complimenting Dips

Bell Peppers, Cucumber, Cherry Tomatoes, Carrots, Celery & Broccoli Colorfully Displayed
with Blue Cheese and Green Goddess Herb Dips

Mediterranean Display

A Mediterranean Inspired Display of Hummus, Tabouli, Olives, Balsamic Plum Tomatoes,
Tapenade with Toasted Pita Chip and Assorted Crackers

Antipasto Display

An Italian Inspired Display of Hard Salami, Marinated Mushrooms & Artichoke Hearts,
Herbed Fresh Mozzarella, Pepperoncini and Olives

Choice of one included with entrée price

New England Clam Chowder

Chopped Clams, Smoked Bacon, Potatoes & Cream

Butternut Squash Bisque

Creamy Butternut Squash, Cider Reduction, Local Apples

Pasta Puttanesca

Tomatoes, Capers, Kalamata Olives, Basil, Asiago Cheese & Penne Pasta

Crisp Iceberg Wedge

Served with Creamy Blue Cheese Dressing, Chopped Bacon, Cherry Tomatoes.

Mixed Spring Greens & Garden Vegetable Salad

Dressed with Balsamic or Champagne Vinaigrette

Pear & Goat Cheese Salad

Garden Lettuce, Crumbled Goat Cheese, Sliced Pears, Candied Walnuts
and Champagne Vinaigrette

Classic Caesar Salad

Asiago, Parmesan & Romano cheeses with Ciabatta Croutons

Caprese Salad

Vine Ripe Tomatoes, Fresh Mozzarella, Extra Virgin Olive Oil & Balsamic Reduction

Please select one or two entrees. (Pre-count required)

Brookstone Harvest Chicken

Stuffed Chicken Breast Filled with Dried Cranberry Apple & Fresh
Sage Stuffing Dressed with Velouté Sauce

Classic Chicken Marsala

Herb Roasted Chicken Breast Served with Shiitake and Button Mushrooms & Marsala Sauce

Sauté Statler Chicken

Lightly Breaded and Topped with a White Wine & Herb Cream Reduction Sauce,
Smoked Ham and Tomatoes

Tuscan Topped Chicken

Lightly Breaded Topped with a Ricotta, Spinach, Fresh Herb Topping,
Provolone, Tomato and Onion Vinaigrette

Chicken Florentine

Stuffed with Spinach, Feta, Mushrooms, Crispy Prosciutto Served with Burgundy Velouté Sauce

Pan Roasted Haddock

Fresh East Coast Haddock, Petite Lemon and Fennel Salad

Stuffed Shrimp

Dressed with White Wine Lemon Beurre Blanc

Grilled Atlantic Salmon

Atlantic Salmon Fillet, Creamy Cucumber & Dill Salad

Slow Roasted Prime Rib

12oz cut, Served with Madeira Au Jus

Char-grilled Filet Mignon

Char-Grilled 8oz Center Cut Tenderloin of Beef Served with Braised Shallot
and Cabernet Sauvignon Demi-Glace

More entrée options are available. Entrées are served with Chef's choice of seasonal vegetable mélange and choice of starch. Accommodations for dietary restrictions, children’s meals, and vendor meals are available upon request.

Petite Filet Mignon and Ahi Tuna

Char-Grilled 5oz Petite Filet Mignon Demi-Glace Served with Sesame Encrusted
Rare Seared Tuna Topped with Avocado and Cucumber Salad

Petite Filet Mignon and Stuffed Shrimp

Char-Grilled 5oz.Petite Filet Mignon with Two Stuffed Shrimp. Served with Cabernet
Shallot Sauce and Classic Scampi Sauce

Chicken Française and Seared Scallops

Lightly Battered Chicken Breast Sautéed, Sauce Supreme with Pan Seared Scallops
Balsamic Reduction Drizzle

More duet combinations are available. Entrées are served with Chef's choice of seasonal vegetable mélange and choice of starch. Accommodations for dietary restrictions, children’s meals, and vendor meals are available upon request.

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