Our menus offer unique and delicious choices to satisfy all of your guests. Inspired by the local fare and classic American dishes, our culinary team is excited to treat your guests as they help celebrate this next chapter of your life.

Displayed Hors d’Oeuvres Stations

Selection of Meatballs: Swedish, Sweet and Sour, or Marinara
Hot Spinach and Artichoke Dip with Breads and Crackers
Curry Crab Fondue with Breads and Crackers
Gorgonzola Fondue with Breads and Crackers
Fresh Vegetable Crudités
Salsa and Guacamole with Tortilla Chips
Hummus with Warm, Homemade Pita

Passed Hors d’Oeuvres Selections

Tomato Bruschetta Canapés
Tomato and Roasted Pepper Bruschetta Canapés
Shrimp and Boursin Canapés
Spanakopita
Spring Rolls
Chicken and Black Bean Quesadillas
Salmon Pinwheels
Prosciutto and Boursin Pinwheels
Chicken Brochettes
Teriyaki Beef Satays
Caprese Kabobs
Scallops Wrapped in Bacon
Miniature Beef Wellingtons
Brie and Berry Crostini

Appetizers

Prosciutto Wrapped Asparagus with Black Pepper and Olive Oil
Peppered Shrimp with Bowtie Pasta in Fresh Tomato Basil Sauce
Exotic Mushroom Risotto
New England Clam Chowder
Spicy Maryland Crab Soup
Cream of Mushroom Soup
Italian Wedding Soup
Fresh, Seasonal Fruit Medley

Salads

Chopped Romaine with Sourdough Croutons and Grated Parmesan Cheese
Garden Greens with Tomato, Cucumber, and Carrot Zest
Baby Greens with Chopped Bacon, Egg, and Cheese
Spinach, Romaine, and Radicchio with Gorgonzola, Dried Cranberries, and Spicy Candied Pecans

Dressings

Ranch, Creamy Italian, Blue Cheese, Thousand Island, Honey Mustard, Poppy Seed
French, Caesar, Sundried Tomato Vinaigrette, Raspberry Vinaigrette, Balsamic Vinaigrette

Signature Entrées

Chicken Roulade Stuffed with Red Pepper Risotto
Chicken Roulade Stuffed with Cherry Risotto
Parmesan Encrusted Breast of Chicken with Fontina Cream and Tomato Relish
Roasted Breast of Chicken with Dried Fruit Demi Glaze
Seared Breast of Chicken with Prosciutto and Gruyère
6 oz. Grilled Filet Mignon with Red Wine Bordelaise
10 oz. Prime Rib of Beef with Au Jus
12 oz. New York Strip with Onion Demi Glaze
Horseradish Encrusted Salmon with Citrus Cream
Seared Salmon with White Wine and Leeks
Breaded Tilapia in Almond Herbed Butter
Spinach Stuffed Flounder
Crab Stuffed Flounder with Fondue*
Two Jumbo Lump Crab Cakes with Spicy Remoulade*
Three Crab Stuffed Shrimp in Herbed Lemon Butter*

*If upgrading to a buffet, you may only select one entrée marked with an asterisk. The second option may be any other signature entrée.

Starches

Roasted Red Potatoes
Mashed Red, Yukon Gold, or Sweet Potatoes
Pesto Scalloped Potatoes
Roasted Bell Pepper Risotto
Parmesan Garlic Orzo
Herbal Rice Pilaf

Vegetables

Chef’s Choice of Seasonal Vegetable Medley
Yellow and Green Beans with Carrots
Roasted Whole Carrots with Steamed Broccoli Florets
Steamed Broccoli and Cauliflower
Julienned Squash and Zucchini Medley