Sample Wedding Food Menus

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.

Welcome Receptions

WELCOME YOUR GUESTS TO THE INN THE NIGHT BEFORE THE WEDDING

All menus are customizable

New England Clam Bake

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 Buffet

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

Country Bar-B-Que

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

Hors d'oeuvres Party

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

Reception Menus

All menus are customizable

Echo Lake Inn Buffet

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

Buffet Embellishments

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

Echo Lake Inn Grand Stations

All menus are customizable
Your food stations will consist of the following:

Station 1

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

Station 2

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

Station 3

Roast tenderloin of beef hand carved by an Inn chef
Accompanying sauce and condiments

Prix Fixe Menu

Your seated guests will be served by our professional waitstaff. Your dinner will begin with a cup of one of the Inn’s freshly prepared soups and freshly baked baguettes, followed by a field salad with our own dressings and croutons.

All menus are customizable

Entree selection as chosen from below:

Chicken Breast
Fresh Pasta
Fresh Sole
Fresh Atlantic Salmon
Tenderloin of Beef
Prime Rib
Roast Loin of Pork
Shrimp
Rack of Lamb

Embellishments Available for the Full Service Dinner

Mesclun salad in place of field salad
Sorbet course
House dessert

Hors d’oeuvres

All menus are customizable

Hors d’oeuvres Displays

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

Cold Selections

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)

Hot Selections

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