Classic Stations

Hors d'oeuvres passed butler-style

  • Jumbo Shrimp with Zesty Cocktail Sauce
  • Crostini with Boursin and Sun-dried Tomato Relish
  • Miniature Maryland Crab Cakes with Remoulade
  • Sesame Chicken with Peanut Dipping Sauce

Fruit, Cheese and Crudité Appetizer Display
With topiary centerpiece, decorative baskets and marble serving boards.

Imported Cheeses such as Cotswold, Smoked Gouda, Havarti and Baked Brie en Croûte are presented with strawberries, honeydew melon, cantaloupe, red and green grapes, kiwi and star fruit. Crudité vegetables including asparagus, radishes, cucumber, carrots, celery, red peppers, broccoli, pepperoncini and olives are displayed with Curried Mango and Spinach/Water Chestnut Dips.

Salad Station
Caesar Leaves of Romaine lettuce, freshly grated Parmigiano-Reggiano Cheese,
and homemade Herb and Garlic croutons is served with classic Caesar dressing
Assorted European Artisan Breads, Grissini Breadsticks, and gourmet Focaccia

Create Your Own Pasta Station
Everyone's favorite station, let our chefs tantalize your guests with the bounty of the Mediterranean.

  • The Pastas: Specialty Striped Ravioli. Tri-Color Tortellini, Penne Pasta.
  • The Sauces: Creamy Alfredo, Flavorful Marinara, and Basil Pesto, or any combination of two to create Pink Sauce or Pesto Cream.
  • The "Mix-ins":Guests choose from pitted Kalamata Olives, Artichoke Hearts, Fresh Boccocini Mozzarella, Shredded Parmigiano-Reggiano, Sweet Italian Sausage, Pine Nuts, Roasted Red Peppers, Sun-dried Tomatoes, and Vegetables Primavera. The combinations are endless.

Mixed Grill Station
Decorated with large floral centerpiece

  • Filet Mignon: Medium-rare Beef Tenderloin Tournedos are served with your choice of sauces to include Wild Mushroom Madeira, Béarnaise, or Horseradish Chive
  • Chicken: Grilled Balsamic Merlot and Rosemary Boneless Breasts
  • Side Dishes: Grilled Summer Vegetable Planks Rosemary Roasted Baby New Potatoes with Fler de Sel.

Wedding Cake and Coffee Service
Vanilla Sponge Wedding Cake laced with Grand Marnier, filled with Strawberry Buttercream, finished with Vanilla Buttercream in a basket weave design, and topped with Whole Strawberries

Coffee, Decaffeinated Coffee, Assorted Bigelow Teas

$58 per person, food and service
Assuming 150 guests
Does not include china, linens, tables, bar, tax or gratuity.


Cocktail
Sitdown
Stations
- Classic
- Progressive
- Ultimate

 

Progressive Stations

Hors d'oeuvres passed butler-style

  • California Rolls with Sesame Soy Dipping Sauce
  • Coconut Shrimp with Grand Marnier Dipping Sauce
  • Potato Pancakes with Goat Cheese and Smoked Salmon
  • Steamed Chinese Dumplings with Asian Dip

Raw Bar
Elaborately decorated with starfish, shells, fisherman's netting and sea beans.

Native Littleneck Clams and Canadian Oysters are shucked while your guests watch and are served over crushed ice with Tabasco sauce, Horseradish and Lemon Wedges. Local Smoked Bluefish is offered with Capers, Bruschlager breads, Horseradish Chive and Dill Mustard Sauces.

Spinach Salad and European Breads
Decorated with Topiary Centerpiece or Marble Column

Mixed Baby Spinach Leaves are displayed with Sliced Button Mushrooms, Red Onion, Hard-cooked Egg, Mandarin Orange Segments, Crispy Bacon and Cherry Tomatoes, and served with Parmesan Peppercorn and Warm Leek Vinaigrette. Sour dough Boules and French Baguettes complete the display

Shish Kabobs
Our Shish Kabob Station gives your guests the option of "one stop" dining. Flavorful Marinades and Seasonal Vegetables help to make our Shish Kabob visually exciting as well as delicious.

  • Chicken Teriyaki with Fresh Pineapple and Sweet Red Peppers
  • Beef Tips Marinated in Herbs, Garlic, Olive Oil and Red Wine; skewered with Vidalia Onions and Crimini Mushrooms
  • Side Dishes Smashed Red Bliss Potatoes with Sweet Roasted Garlic English Cucumber Salad with Rice Wine Vinaigrette

Seafood Sauté
Guests choose their favorite seafood combination and watch as the chefs sauté their selections at the table, adding in spices, oils and herbs to create just the right regional dish. Colorful and exotic Chiles of every variety decorate the table.

Jumbo Gulf Shrimp, Diver Scallops, and Cod Filets are prepared in one of three favorite styles.

Thai selections include Cilantro, Chipolte Chiles, Lime, Lemongrass and Coconut Milk.

Mediterranean flavors arrive from Simmered Tomatoes, White Wine, Virgin Olive Oil, Garlic and Fresh Herbs.

Cajun tastes come from Cayenne and Sweet Red Peppers, Garlic, Ancho Chilies and Heavy Cream.

These flavorful combinations are offered with Buttered Orzo and Jasmine Rice Confetti with Edible Flowers.

Dessert Buffet and Coffee Service
Chocolate Fudge Wedding Cake, layered with Chocolate Mousse, finished in Vanilla Buttercream Matte and topped with Chocolate Ribbons.

Driscoll Strawberries with Hazelnut Whipped Cream, Miniature Cheesecakes, Napoleons and Eclairs, Chocolate Brownie Truffles and Fruit Tartlets.

Coffee, Decaffeinated Coffee, Assorted Bigelow Teas

$60 per person, food and service
Assuming 150 guests or more
Does not include china, linens, tables, bar, tax or gratuity


Cocktail
Sitdown
Stations
- Classic
- Progressive
- Ultimate

 

Ultimate Stations

Hors d'oeuvres passed Butler Style

  • Petite Beef Wellington
  • Toasted Pecan and Stilton Napoleons
  • Wild Mushroom Duxelle Phyllo Tartlets
  • Skewered Balsamic Figs with Parma Ham and Balsamic Caramel

Sushi Appetizer Display
Elegant, upscale and attractive against a black background, selections include Assorted Vegetable Maki, Inside-out California Rolls, Tekka Maki and Stand-up Crab and Mango Maki with wasabi, pickled ginger and soy sauce, along with chopsticks and decorative plates and serving pieces.

Seafood Cocktails
Garnished with Popcorn Shoots, Magenta Microgreens and served in Martini Glasses

Guests choose from Fresh Local Lobster, Yellow-fin Tuna, or Sea Scallops and watch as our chef sautés the seafood, then deglazes and flambés the pan with vodka. The seafood is placed in an abundant setting of Field Greens in the martini glass, and dressed with Sun-dried Tomato Vinaigrette or Spicy Habanero Salsa offered from silver cocktail shakers.

Tempura Station
Jumbo Shrimp, Eggplant spears, Shiitake Mushrooms, Carrot Coins, Lotus Root, Sweet Potato, Zucchini, Broccoli and Red Peppers are dipped into tempura batter, deep fried on site, and sprinkled with Seasoned Course Salt. Ponzu Sauce and Mango Ginger Chutney complete this exotic station.

Mixed Grill Station
Decorated with whole lobsters in copper pots, swagged specialty linens, flowers and greens

  • Grilled New Zealand Rack of Lamb with Mint Mango Chutney
  • Steamed Lobster Tails with Drawn Butter and Lemon Flowers
  • Sugarcane Skewers with Grilled Pineapple, Red Peppers and Baby Zucchini in Cilantro Citrus Marinade
  • Sticky Rice seasoned with Coconut Milk, served in Banana Leaf Packages

Dessert Buffet and Coffee Service
Lemon Wedding Poundcake with Lemon Curd Filling and Buttercream Frosting, finished in rolled Fondant with Wild Flower Appliqués

Bowls of Summer Berries to include Raspberries, Blackberries, Strawberries and Sugared Peaches served with Champagne Zabaglione and Sugar Cookies

Coffee, Decaffeinated Coffee, Assorted Bigelow Teas

$75 per person, food and service
Assuming 150 guests or more
Does not include china, linens, tables, bar, tax or gratuity

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Cocktail
Sitdown
Stations
- Classic
- Progressive
- Ultimate