The following wedding menus are merely an example of the culinary selections we can provide for you and your guests. We take pride in our ability to personalize your menu to meet your requirements of diversity, cost, dietary restrictions, time constraints, and even personal favorites.
We believe we can offer you a positive, memorable dining experience by providing outstanding quality in cuisine, professional preparation, and attentive service.
Individual netted bags containing:
Half pound of steamed clams
Kielbasa, Ear of Corn
Baby Red Potatoes, and
Grilled Boneless Breast of Chicken
Accompanied by:
Garden Green Salad, Freshly Baked
French Baguette, and Watermelon
Deli Board of thinly sliced
Turkey, Ham, and Cheese
Accompanied by:
Garden Green Salad, Potato Chips
Lettuce and Tomato Platter,
Baskets of Freshly Baked Rolls,
Deli Spear Pickles, and Condiments
Grilled to order:
Hamburgers, Hot Dogs,
Boneless Chicken Breast
Accompanied by:
Garden Green Salad, Cole Slaw or Potato Salad,
Lettuce and Tomato Platter,
Baskets of Fresh Rolls and Buns,
Deli Spear Pickles, Condiments, and Watermelon
Buffet of finger foods consisting of:
Vegetarian Sushi, Tuna Sushi
Spanakopita, and Flatbread Pizza
Accompanied by:
Fruit and Cheese Board, Crudité Platter of
Seasonal Vegetables, Baked Brie Wheel
en croute with Black Currant Sauce
Vermont cheddar cheese and fresh fruit board
Assorted carvings of fruits and a fresh fruit-filled watermelon sculpture
Mousse of fresh salmon
Assorted crudité
Pasta salad marinated with raspberry vinaigrette
Couscous and confetti of vegetable salad
Green garden salad, artistically decorated, presented with
condiments and our own dressing selections
Freshly baked baguettes
Wild and long grain rice pilaf
Fresh seasonal vegetable
Chicken, presented with an imaginative sauce
An offering of fresh fish or seafood
Chef-carved roast beef au jus
Prime rib in place of roast beef
Roast tenderloin of beef in place of roast beef
Seafood Trilogy (shrimp, scallop, and lobster in a Pernod crème fraiche)
in place of fresh fish or seafood
A presentation of veal in place of chicken
Fresh pasta in place of chicken or seafood
House dessert
Vermont cheddar cheese and fresh fruit board
Assorted carvings of fruits and a fresh fruit-filled watermelon sculpture
Mousse of fresh salmon
Assorted crudité
Pasta salad marinated with raspberry vinaigrette
Couscous and confetti of vegetable salad
Green garden salad, artistically decorated, presented with
condiments and our own dressing selections
Freshly baked baguettes
Wild and long grain rice pilaf
Fresh seasonal vegetable
Chicken, presented with an imaginative sauce
Fresh pasta selection made to order by an Inn chef
Accompanying sauce and condiments
Roast tenderloin of beef hand carved by an Inn chef
Accompanying sauce and condiments
Chicken Breast
Fresh Pasta
Fresh Sole
Fresh Atlantic Salmon
Tenderloin of Beef
Prime Rib
Roast Loin of Pork
Shrimp
Rack of Lamb
Mesclun salad in place of field salad
Sorbet course
House dessert
International Cheese Board
with Chevre, Blue Cheese, Vermont Cheddar, and Swiss
Vegetable Crudité and Gingered Honey Dip Platter
Baked Brie en croute with Black Currant Sauce and Crackers
Shrimp Cocktail Platter / Bowl
Toast Points with Sun-dried Tomato Tapenade
Artistically Presented Salmon Mousse
Cucumber Canapés with Smoked Salmon, Creme Fraiche, and Caviar
Fresh Sushi served with Wassabi and Soy
(Vegetarian roll, California roll, Tuna roll)
Blue Cheese Encrusted Grapes
Gazpacho Shooters
(Cucumber Dill and Chilled Melon Soups also available)
Snow Crab Stuffed Artichoke Bottoms
Spanakopita (Spinach and Feta Phillo Puffs)
Mini Quiche Assortment
Savory Country Sausage and Puff Pastry Bites
Assorted Bruchettas
( Toasted French Bread Slices topped with various complimenting ingredients )
Chicken Sate with a Spicy Peanut Sauce
Pot Stickers of Pork and Vegetables
New England Crab Cakes with Caper Aoili