FIVE COURSE
$29.95 per person
Upon Arrival, Blanc And Red Wines And Perrier Are Offered To Your Guests
On Sparkling Silver Trays Garnished With Wild Flowers
Butler Passed Hors D’oeuvres
Yellowfin Tuna With Watermelon & Ponzu Vinaigrette
Panko Seared Sea Scallop With Tomato Ginger Compote
Savory Corn Pudding With Truffled Native Lobster Salad
Braised Short Ribs On Cornbread
Local Fried Oysters Served In A Porcelain Spoon
Fresh Figs Piped With Goat Cheese Mascarpone, Sprinkled With Fresh Herbs
First Course
Golden Gazpacho Served In “Shot Glasses” with Crab And Mango Salad
Salad Course
Salad Of Frisée And Mache With Grilled Native Peaches, Maytag Bleu Cheese
And Spiced Pecans With Balsamic Vinaigrette
Baskets Of Warm Freshly Baked Bread With Sweet Whipped Butter
Fish Course
Pan-Seared Halibut With Edamame Succotash And Smoked Tomato Coulis
Entrée Course
Rack Of Lamb Stuffed With Exotic Mushrooms With Red Currant Port Glaze Goat Cheese
And Potato Soufflé Sweet Berry Farm Pattypan Squash & Baby Carrots Sautéed In Herb Butter
Dessert Course
Served Wedding Cake, With Freshly Whipped Cream & Trio Of Fresh Summer Berries
Newman's Organic Coffee And Herb Teas Served Tableside
LET THEM GRAZE
$27.95 per person
Passed Hors D’oeuvres
Pumpkin And Pineland Farms Goat Cheese Tartlets
Peach Glazed Chicken Skewers
Maine Salmon Cakes With Dill Tartar
Grilled Polenta Wedge With
Sundried Tomato Creme Franche And Crispy Leeks
Harvest Table Organic Vegetable Crudites
Chive And Cilantro Dip And Chunky Homemade Hummus
Gourmet Cheese Selection
Assorted Artisanal Cheeses Garnished With Dried Fruits
Served With Water Crackers And Flat Breads
Charcuterie Board
Assorted Italian Meats Served With Extra Virgin Olive Oil, Aged Balsamic Vinaigrette,
Black Olive Tapenade And Artisanal Slice Bread Assortment
Carving Station
Stuffed Pork Tenderloin
Blue Cheese, Cranberries And Maple Glaze
Roasted Turkey Breast
Pan Gravy
Sliced Prime Rib Roast
Green Pepper Corn Sauce
Pasta Station
Butternut Squash Ravioli
With Brown Butter And Sage Sauce
Whole Wheat Penne
With Creamy Vodka Sauce, Spring Peas And Prosciutto
Pappardelle
With A Ragout Of Braised Shortrib Beef, Tomatoes And Parmigiano Reggiano
Dessert Station
All Desserts Created By Chef David Robinson Of The Black Tie Company
Choice Of Traditional Wedding Cake
Or
Pumpkin Cheesecake Tartlets
Caramel Apple Crumble Pies
Pecan Cranberry Pies
Maple-Walnut Squares
Local Organic Coffee And Imported Teas
$29.95 per person
Upon Arrival, Blanc And Red Wines And Perrier Are Offered To Your Guests
On Sparkling Silver Trays Garnished With Wild Flowers
Butler Passed Hors D’oeuvres
Yellowfin Tuna With Watermelon & Ponzu Vinaigrette
Panko Seared Sea Scallop With Tomato Ginger Compote
Savory Corn Pudding With Truffled Native Lobster Salad
Braised Short Ribs On Cornbread
Local Fried Oysters Served In A Porcelain Spoon
Fresh Figs Piped With Goat Cheese Mascarpone, Sprinkled With Fresh Herbs
First Course
Golden Gazpacho Served In “Shot Glasses” with Crab And Mango Salad
Salad Course
Salad Of Frisée And Mache With Grilled Native Peaches, Maytag Bleu Cheese
And Spiced Pecans With Balsamic Vinaigrette
Baskets Of Warm Freshly Baked Bread With Sweet Whipped Butter
Fish Course
Pan-Seared Halibut With Edamame Succotash And Smoked Tomato Coulis
Entrée Course
Rack Of Lamb Stuffed With Exotic Mushrooms With Red Currant Port Glaze Goat Cheese
And Potato Soufflé Sweet Berry Farm Pattypan Squash & Baby Carrots Sautéed In Herb Butter
Dessert Course
Served Wedding Cake, With Freshly Whipped Cream & Trio Of Fresh Summer Berries
Newman's Organic Coffee And Herb Teas Served Tableside
LET THEM GRAZE
$27.95 per person
Passed Hors D’oeuvres
Pumpkin And Pineland Farms Goat Cheese Tartlets
Peach Glazed Chicken Skewers
Maine Salmon Cakes With Dill Tartar
Grilled Polenta Wedge With
Sundried Tomato Creme Franche And Crispy Leeks
Harvest Table Organic Vegetable Crudites
Chive And Cilantro Dip And Chunky Homemade Hummus
Gourmet Cheese Selection
Assorted Artisanal Cheeses Garnished With Dried Fruits
Served With Water Crackers And Flat Breads
Charcuterie Board
Assorted Italian Meats Served With Extra Virgin Olive Oil, Aged Balsamic Vinaigrette,
Black Olive Tapenade And Artisanal Slice Bread Assortment
Carving Station
Stuffed Pork Tenderloin
Blue Cheese, Cranberries And Maple Glaze
Roasted Turkey Breast
Pan Gravy
Sliced Prime Rib Roast
Green Pepper Corn Sauce
Pasta Station
Butternut Squash Ravioli
With Brown Butter And Sage Sauce
Whole Wheat Penne
With Creamy Vodka Sauce, Spring Peas And Prosciutto
Pappardelle
With A Ragout Of Braised Shortrib Beef, Tomatoes And Parmigiano Reggiano
Dessert Station
All Desserts Created By Chef David Robinson Of The Black Tie Company
Choice Of Traditional Wedding Cake
Or
Pumpkin Cheesecake Tartlets
Caramel Apple Crumble Pies
Pecan Cranberry Pies
Maple-Walnut Squares
Local Organic Coffee And Imported Teas