Wedding Menus

Bonnie & Clyde=

Buffet &n= bsp; $30/person

Sta= tionary Hors d’oeuvres

(choose one)

*Domestic & International Chee= se Display with Fresh Seasonal Fruit*

*Fresh & Marinated Seasonal Vegetables with Assorted Dips*

*Artisan Dreads with Assorted Hear= ty Dips*

Buffet Style Dinner

(choose one)

*Rhode Island Clam Chowder*

*New England Clam Chowder*

*Butternut Apple Bisque*

*Baby Spring Greens with Fresh Gar= den Vegetables and choice of Ranch or Balsamic Vinaigrette Dressing*=

*Caesar Salad*

(choose 2)

*Honey Citrus or Cajun Baked Stuff= ed Shrimp*

*Grilled Chicken with Tropical Sal= sa*

*Maple Baked Chicken with Apples &= amp; Cheddar*

*Seafood Stuffed Sole*<= /span>

*Cheese Stuffed Shells*=

*Chicken or Tilapia Florentine*

*Roast Loin of Pork*

(choose two)

*Black Bean & Corn Salad*=

*Wild Rice Pilaf*

*Creamy Mashed Potatoes*

*Roasted Root Vegetables*

*Steamed Vegetable Medley*

Served with:

*Dinner Rolls with Butter*

*Coffee & Tea*

<= /p>

Anthony & Cleo= patra

Buffet $40/person<= /span>

Sum= mer Harvest Table

*A Variety of Fruits & Cheeses= & Hearty Dips with Assorted Crackers & Artisan Breads*<= /p>

*Fresh Garden Vegetables with Roasted Red Pepper & Lemon Dill Dips*

* Chilled Strawberry Melon Soup se= rved in Shooters*

Pas= sed Hors d’oeuvres

(choose three)

*Tomato Mozzarella Skewers with Fr= esh Basil & Balsamic Marinade*

*Miniature potato pancakes with so= ur cream & fresh chives or apple Sauce & Cinnamon*

*Pan Seared Sesame Encrusted Ahi Tuna with Avocado Lime Sauce*

*Chicken Salad crostini with Grapes, Pecans & Sage*

*Coconut Shrimp with Sweet & S= our dipping Sauce*

*Maryland Lump Crab Cakes with Sweet Chili Aioli*

Buf= fet Style Dinner

(choose 2)

*Field Greens with Dried Cranberri= es, Toasted Walnuts, Crumbled Blue Cheese & Balsamic Vinaigrette*

*Black Bean & Corn Salad with = Red Peppers & Cilantro*

*Three Potato Salad with Red Bliss= , Yukon gold &= Sweet Potatoes*

*Rhode Island Clam Chowder*

*New England Clam Chowder*

*Butternut Apple Bisque*

*Baby Spring Greens with Fresh Gar= den Vegetables and choice of Ranch or Balsamic Vinaigrette Dressing*=

*Caesar Salad*

(choose two)

*Pepper-Lime Grilled Chicken Breas= t with Tropical Fruit Salsa*

*Maple Baked Chicken with Apples &= amp; Cheddar*

*Poached North Atlantic Salmon with Creamy Dill Sauce*

*Mini Lobster Salad Rolls*

*Baked Stuffed Sole with Lobster D= ill sauce*

*Jumbo Baked Stuffed Shrimp*<= /o:p>

*Vegetable Lasagna*

(choose two)

*Wild Rice Pilaf*

*Creamy Mashed Potatoes*

*Roasted Root Vegetables*

*Steamed Vegetable Medley*

*Green Beans Almandine*=

*Herb Roasted Vegetables*

Served with:

*Dinner Rolls with Butter*

*Coffee & Tea*

Rhett & Scarle= t

Buffet or Sit Dow= n $45/person=

&n= bsp;

Pas= sed Hors d’oeuvres

*Mini Maryland Lump Crab Cakes with Sweet Ch= ili Aioli*

*Curried Cranberry Chicken Salad T= artlets*

*Rare Roast Beef Crostini with Blue Cheese*

*Asparagus & Roasted Red Peppe= r Frittata*

Buf= fet Style Dinner or Sit Down Dinner<= /p>

*Baby spinach with caramelized oni= ons, shaved parmesan, toasted walnuts & lemon vinaigrette*=

(choose two)[ML1]

*Baked stuffed sole with lobster d= ill sauce*

*Tenderloin wrapped in bacon*=

*Chicken gorgonzola*

(choose two)[ML2]

*Mushroom Risotto*

*Herb Roasted Root Vegetables=

*Garlic Green Beans

*Steamed Vegetable Medley*

Served with:

*Dinner Rolls with Butter*

*Coffee & Tea*

For Sit Down Dinner, entrée choice will be paired with = a side choice

given as a ̶= 0;one or the other” option to guests.

= Romeo & Juliet

Sit-Down Dinner $48/person<= /span>

Sta= tionary Harvest Table

*Harvest Table with Domestic & International cheeses*

*Assorted Crackers & Artisan B= reads*

*Fresh Seasonal Fruit*<= /span>

*Fresh Vegetables with Roasted Red Pepper & Lemon Dill Dips*

Pas= sed Hors d’oeuvres

*Tomato Mozzarella Skewers with Ba= sil & Balsamic Marinade –OR– Fruit Skewers with Yogurt Sauce*

*Coconut Shrimp with Sweet & S= our Dipping Sauce –OR– Mini Lump Crab Cakes with Sweet Chili Aioli*=

*Sweet Curry Chicken Salad Tartlet= s with Cranberries –OR– Chicken Satay with= Peanut Dipping Sauce*

*Teriyaki Beef Skewers –OR&#= 8211; Mini Beef Wellingtons with Brie*

&n= bsp;

Sit= Down Dinner

*Field Green Salad with Dried Cher= ries, Almonds, Goat or Blue Cheese & Honey Balsamic Vinaigrette*

*Grilled Summer Vegetables*

*Chilled Orzo Salad with Feta Chee= se, Grape Tomatoes & Fresh Basil*

*Red Bliss Skin on Garlic Mashed P= otatoes*

(choice of)

*Rosemary Poached Salmon with Roas= ted Red Peppers, Spinach & Artichoke Hearts*

*Maple Caked Chicken with Apples &= amp; Cheddar*

*Beef Tenderloin with Horseradish = Cream*

*Portobello Mushrooms stuffed with Roasted Vegetables & Gorgonzola Cheese*

Served with:

*Dinner Rolls with Butter*

*Coffee & Tea*

Des= sert

Make your own Shortcake=

Flakey Shortcake Biscuits with an assortment of Fruits (peaches, strawberries, blueberries, etc.)<= /span>

& Fresh Whipped Cream

&n= bsp;

= Lancelot & Guenivere

Sit-Down or Buffet Dinner $55/person=

Sta= tionary Hors d’oeuvres

*Shrimp Cocktail with Traditional = & Key Lime Dipping Sauces*

*Seasonal Fruit Skewers with Yogur= t Dip*

*Chicken Sata= y with Peanut Dipping Sauce*

Pas= sed Hors d’oeuvres

*Tomato Mozzarella Skewers with Fr= esh Basil*

*Mini Lump Crab Cakes with Sweet C= hili Aioli*

*Sweet Asian Meatballs*=

Sit= Down Dinner

*Lobster Bisque*=

*Baby Spring Greens with Almonds, = Fresh Pears, Crumbled Blue Cheese & Honey Balsamic Vinaigrette*

*Honey Citrus Baked Stuffed Shrimp= & Grilled chicken with mango salsa*

-OR-

*1-¼ lb Steamed Maine Lobster*

*Black Bean & Corn Salad*=

*Wild Rice Pilaf*

Served with:

*Coffee & Tea*

*Dinner Rolls with Butter*

Des= sert

Make your own Shortcake=

Flakey Shortcake Biscuits with an assortment of Fruits (peaches, strawberries, blueberries, etc.)<= /span>

& Fresh Whipped Cream