Wedding Menus

PASSED Hors d’Oeuvres

Southwest Asian Coconut
Meatballs with Sweet Soy Drizzle

Brie and Raspberry Phyllo
Square with a Honey Drizzle

Buffalo Chicken Spring Rolls
with Buttermilk Crema

Spanakopita, Feta and Spinach
Phyllo Triangles

Teriyaki Beef Satay with
Spicy Peanut Dipping Sauce*

Coconut Chicken with Pineapple
and Sweet Chili Sauce

Bolognese Arancini with
Parmesan and Basil Pesto

Roasted Scallops Wrapped
in Applewood Smoked Bacon*

Petite Crab Cakes with Fire Roasted
Fennel Remoulade*

Tomato Bruschetta, Balsamic
Reduction with Fresh Basil

Smoked Salmon Crostini with
Mascarpone, Dill and Capers

Cocktail Shrimp Shooter served
with House Made Cocktail Sauce*

HORS D'OEUVRE DISPLAYS 

Chef's Selection of Local Cheeses
Cheeses from New England and New York,
served with Baguettes, Homestyle Crackers,
Dried and Fresh Fruit and Local Honey

Antipasto Platter*
Sliced Proscuitto, Capicola and Salami
With Buffalo Mozzarella, Artichokes,
Marinated Olives and Mushrooms
with Grilled Focaccia

Mediterranean Display
Red Pepper and Basil Hummus, Tabbouleh,
Baba Ganoush, Falafel, Moussake
and Toasted Pita

Garden Vegetable Crudite*
Seasonal Vegetables including
Carrots, Cucumbers, Broccoli,
and Cherry Tomatoes. Served
with our Bleu Cheese and
Green Goddess Dressings.

 soups

New England Seafood Chowder*
Haddock, Baby Shrimp and Clams
with Bacon and Cream. Topped
with Tabasco and Thyme Oil.

Butternut Squash and Apple Bisque*
Hearty Squash and Local Apples
with Cream and Vegetable Stock.
Topped with Allspice and Creme Fraiche.

 SALADS

Farm Raised Baby Greens Salad*
Local Lettuce with Cherry Tomato,
Cucumber, Carrot, Red Onion and Radish.
Choice of House Dressings.

Great Hill Spinach Cobb Salad*
Fresh Spinach with Great Hill Bleu Cheese,
Smoked Bacon, Chopped Egg, Tomato
and Avocado Buttermilk Dressing.

Traditional Tossed Caesar Salad
Romaine lettuce tossed with our
house caesar dressing, Parmigiano
Reggiano and Focaccia Croutons.

Pear & Goat Cheese Salad*
Garden Lettuce, Crumbled Goat Cheese,
Sliced Pears, Candied Walnuts and
Champagne Vinaigrette

 ENTREE SELECTIONS

Brookstone Harvest Chicken
Chicken Breast Stuffed with Apples,
Dried Cranberry Apple, Sage and Cornbread.
Topped with Cider Velouté.

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

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

Cracker Crumb Haddock
Locally Sourced Haddock topped
with Ritz Cracker Crumbs
and Honey Brown Butter.

Seared Scallops*
Sweet Seared Sea Scallops
topped with Sambuca Brown
Butter and Crispy Shallots.

Grilled Atlantic Salmon*
Atlantic Salmon Fillet, Orange
and Balsamic Drizzle.

Braised Short Ribs*
10 oz of Slow Braised Short Ribs

with a Bouquet of Garden Vegetables.

Roasted Prime Rib*
12 oz Slow Roasted, Queen Cut
Ribeye. Served with Fire Roasted
Shallot Demi-Jus.

Grilled Filet Mignon*
8 oz Center Cut Beef Tenderloin
of Beef Grilled and topped
with Red Wine Demi Glace.

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

Petite Filet and Lobster Tail*
Grilled Beef Tenderloin and
Butter Poached Lobster Tail
topped with Bernaise, chopped
Tarragon and Lemon. Served
with Drawn Butter.

* = Gluten Free
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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