 Wedding Buffet Menus
The following are sample complete menu selections; group size to be
discussed with function coordinator.
New England Clambake |
Market Price |
- New England Clam Chowder
- Grilled Barbecued Chicken Breast
- Steamed Native Clams
- Steamed 1-1/2 lb. Hardshell Lobster
|
- Boiled Red Bliss Potatoes
- Fresh Corn on the Cob
- Cornbread
- Apple Crisp with Fresh Whipped Cream
|
America's Cup |
Market Price |
- New England Clam Chowder
- Grilled Barbecued Chicken Breast
- Steamed Native Clams
- Steamed 1-1/2 lb. Hardshell Lobster
- Grilled 10 oz. NY Sirloin
|
- Boiled Red Bliss Potatoes
- Fresh Corn on the Cob
- Cornbread
- Apple Crisp with Fresh Whipped Cream
|
Groom's Buffet |
$60.00 per person |
- Fresh Fruit Display
- Caesar Salad
- Spinach Salad
- Grilled Marinated Vegetable Display
- Breast of Chicken Roulade Stuffed with Wild Rice, Spinach and
Goat Cheese, breaded in Panko Crumbs
|
- Grilled Salmon with Papaya and Shrimp Relish
- Carved Roast Sirloin of Beef with Mushroom Sauce
- Mashed Potato
- Broccoli, Cauliflower and Carrots
- Ice Cream Sundae Bar
|
Bride's Buffet |
$67.00 per person |
- Fresh Fruit Display
- Caesar Salad
- Spinach Salad
- Tomato and Mozzarella Display
- Grilled Swordfish Medallions, Mango and Black Bean Salsa
|
- Chicken Saltinbocca Proscuitto, Sage and Marsala Demi
Glace
- Carved Tenderloin of Beef with Bordeaux Sauce
- Mashed Potato
- Broccoli, Cauliflower and Carrots
- Ice Cream Sundae Bar
|
The Couple's Buffet |
$90.00 per person |
- Shrimp Cocktail
- Caesar Salad
- Antipasto
- Lobster Ravioli, Tomato Vodka Cream Sauce
- Grilled Halibut, Leeks, Carrots and Peppers in a Citron Butter
Sauce
|
- Pan-Seared Chicken Breast with Asparagus, Tomato and a Port
Demi-Glace
- Roast Sirloin of Beef, Bordelaise Sauce
- Roasted Red Potatoes
- Broccoli, Cauliflower and Carrots
- Vienese Table
|
|
