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Platinum Wedding Package
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Cocktails & Hors d’oeuvres Hour

1 Hour Open Bar

International Cheeseboard, Fresh Fruit Garnish, Dried Fruit and Nuts
Served with gourmet crackers and flatbreads

Choose 6 Butler Passed Hors d’oeuvres from the following:

Raspberry & Brie in Phyllo
Panko Crusted Chicken Tenders
Chicken Sate, Thai Peanut Sauce
Vegetable Spring Rolls
Stuffed Crimini Mushrooms
Moroccan Curried Chicken on Black Bread Rounds
Mini Crab Cakes, Roasted Red Pepper Coulis

Tamarind BBQ Beef Brochettes
Feta & Spinach Triangles
Potato Pancakes, Apple Cinnamon Slaw
Assorted Bruschetta
Smoked Salmon on Pumpernickel Rounds,
Chive Cream Cheese
Seared Beef on Crostini, Horseradish Crème & Chive Confetti
Station Sampler
 Choose one station to be presented during your cocktail hour

New England’s Best
Butternut Squash Bisque
Shooters (seasonal)
Chilled Strawberry Soup
Shooters (seasonal)
Miniature Seafood Salad Rolls
Miniature Cheddar Chive Biscuits with Shaved Baked Ham and Honey Mustard
Clam and Corn Fritters

Dim Sum
Fried Wontons with Dipping Sauce
Miniature Chicken Mango Spring Rolls
Beef and Scallion Rice Paper Rolls with Hoisin Sauce
Pot Stickers

 

Tapas
Assorted Marinated Grilled Vegetables
Chicken Skewers, Fresh Tomato Salsa and Crispy Leeks
Sesame Crusted Tuna, Wasabi Sauce
Assorted Breads, Rice Wafers and Water Crackers

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Reception
Champagne Toast & 4 Hours Open Bar, Cordials available with dessert

Appetizer Course
(Please Select One)

Fresh Seasonal Fruit Plate, Sour Cream, Honey and Ginger Drizzle & Fresh Mint Garnish
Seasonal Soup (Chilled or Hot)
Chilled Saffron Angel Hair with Mediterranean Vegetables and Feta, Dijon Vinaigrette
Crab Cake on a garden bouquet with Roasted Red Pepper Coulis
Seared Scallops on a Saffron Risotto Cake, Spicy Tomato Coulis
Rustic Vegetable Tartlet, Cannolini Bean Veloute
Shrimp and Boursin Strudel, Creamy Dill Butter  Drizzle

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Salad Course
(Please Select One)

Garden Salad, Caesar Salad, or Tossed field greens w/ gorgonzola and dried cranberries

Intermezzo Course
 Lemon Sorbet

Entrée Course
(please select 3)

Vegetable Napoleon
Fresh garden vegetables grilled and layered with fresh chevre in a plum tomato coulis

Chicken Mediterranean
Breast of chicken filled with proscuitto, spinach and Romano cheese
topped with a sundried tomato butter sauce
Chicken Champagne
Seared breast of chicken, topped with champagne, port reduction and grape cream sauce, garnished with grape clusters
Seared Salmon
Over wilted spinach, fresh mango salsa

Baked Jumbo Shrimp
Jumbo shrimp stuffed with lump crab,
finished with lobster sauce
Rack of Lamb
Rosemary and parmesan crusted rack of lamb, drizzled with minted garlic jus
Filet Mignon Medallions
Herb Crusted and finished with a roasted red pepper butter

Long Island Duck Breast
Roasted, topped with port cherry sauce
Petite Filet Mignon & Lobster Tail Duet ($5.00 premium)
Herb crusted petite filet and lobster tail with drawn butter and lemon
Wedding Cake
A selection of styles and flavors
Accompanied by a chocolate covered strawberry plate garnish
Assorted Miniature Cookie & Pastry Platters per table

House Linens 

 Private use of the Entire Inn – Your Inn for the Day!!!

$119.00 per person
Including tax and gratuity ~ $150.00 per person
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We reserve the right to substitute menu items of greater or equal value depending on market conditions. July 2008

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