Grand Dinner Reception
Butlered Hors d'oeuvres(Please Select Six Single Hors d'oeuvres or Four Single Hors d'oeuvres and One Paired Hors d'oeuvres)
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- Orange Kissed Pistachio Brie Nestled in Crisp Phyllo
- Vegetable Springs Rolls with Thai Dipping Sauce
- Heirloom Tomato and Dill Bisque Cordial
- Spinach and Feta Cheese Spanikopita with Cucumber Yogurt
- Sherried Wild Mushroom Streudel with Gratinée
- Miniature Mediterranean Pita with Roasted Pepper Hummus, Tapenade & Crumbled Feta
- Tender Asparagus and Asiago wrapped with Crisp Phyllo
- Toasted Coconut Asian Tiger Prawns with Raspberry Wasabi Dipping Sauce
- Belgium Endive Petal with Delicate Shrimp, Articoke and Roasted Red Pepper
- Maple Dijon Glazed Sea Scallops Wrapped in Hickory Bacon (Premium Selection - please add $2.50)
- Coquille Saint Jacques en Crôute
- Iced Crab Claws with Horseradish Cocktail Sauce
- Crab Maryland Canapés with Brown Buttered Crumbs
- English Cucumbers topped with Smoked Trout and Apple Dill Sauce
Rich Lobster Bisque Cordial
- Petite Escargot en Crôute with Roasted Garlic Butter
Miniature Maine Lobster Cake with Lemon Aioli (Premium Selection - please add $2.50)
- "Absolut" Oyster Shooters
- Smoked Salmon topped with Caviar and Citron Vodka Cream
- Atlantic Salmon “Oscar” with Crabmeat, Spinach and Béarnaise wrapped with Puff Pastry
- Crispy Onion Crusted Chicken with Honey Butter
- Orange Miso Glazed Chicken and Lemongrass Dumplings
- Chicken Satay with Spicy Peanut Sauce
- Petite Coq au Vin with Pinot Noir, Wild Mushrooms and Hickory Bacon
- Petite Skewers of Tandoori Chicken with Piquant Mango Glaze
- Smoked Chicken and Monterey Jack Quesadillas with Southwestern Guacamole
- Pepper Crusted Filet Mignon Bruschetta with Béarnaise Aioli
- Petite Beef Wellington with Wild Mushroom Duxelle
- Tenderloin of Beef Crôustade with Maytag Bleu and Anjou Pear
- Sweet Grass Farms Chèvre and Hickory Bacon Tart with Oven Dried Cherry Tomatoes
- New Zealand Lamb Lollipop with Cranberry Mint Chutney
- Roasted New Potato with Caramelized Onion, Gorgonzola and Apple Smoked Bacon
- "Figs in a Blanket" with Buttermilk Bleu and Prosciutto di Parma
Petite Peppadew Antipasto Skewer
Paired Hors d'oeuvres
- Heirloom Tomato Dill Bisque Cordial with Classic Grilled Cheese
- Mini Gourmet Cheeseburgers with Pilsner
- Bison and Spicy Chorizo Nibbles with Pepper Jack Cheese on Onion Rolls with Sweet Potato Fries
- Tiny Wagu Meatloaf with Caramelized Onion, Zesty Tomato Sauce and Baby Cheese Pierogies
- Original Philadelphia Cheesesteaks with Coca Cola Sips
- Chicken Little Cheesesteaks with Sweet Bell Peppers and Crispy Fries
'Champagne' Toast
Grand Dinner
First Course(Please select one)
- Baked Baby Brie with Fruited Port Compote and Roasted Pistachios
- Prociutto di Parma Melon Mélange with Sweet Balsamic Drizzle
- Spiked Penne ala Vodka with Shaved Asiago Cheese - Classic Penne ala Vodka with the kick of Grey Goose
- Shrimp Cocktail “Cordial” - Chilled Jumbo Shrimp with Spicy Horseradish Cocktail Sauce and a Slice of Lemon
- Maine Lobster Mac and Cheese (Premium Selection - please add $9.50)
Second Course
(Please select one)
- Roasted Ruby and Golden Balsamic Beets with Honey Goat and Sweet Walnuts
- Arugula Bouquet with Shaved Fennel, Oregano Oranges and Pomegranate Vinaigrette
- Wilted Spinach Salad with Sautéed Mushrooms, Hickory Smoked Bacon and Vidalia Vinaigrette
served with Oven Fresh Artisan Rolls and Creamery Butter
Intermezzo
Seasonal Fruit Sorbet
Entrées Selections
(Please choose two single Entrée Selections or one Entrée Duet)
Gold
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- Certified Angus Roast Sirloin of Beef with- Wild Mushroom Madeira or Savory Stilton or Green peppercorn Port Sauce
- Cabernet Braised Short Ribs of Beef with Chive Mashed Potatoes
- Grilled 8 oz. Filet Mignon with Savory Maître d'Hôtel Butter (Premium Selection – please add $7.50)
- Savory Rubbed Roast Prime Rib of Beef with Fresh Horseradish (Premium Selection – please add $5)
- Tender Loin of Pork with Bourbon Apple Butter Pan Jus and Red Cabbage Slaw
- Honied Chicken Picatta with Caper Flowers
- Scallopini of Chicken Pommery with Forest Mushrooms
- Brandied peach Chicken with Citrus Sweet Onion Gastrique
- Parmesan Crusted Breast of Chicken with Sage Beurre Blanc or Roasted Tomato Bruschetta
- Southern Pecan Crusted Breast of Chicken with Poached Pear & Kentucky Bourbon Hollandaise (Premium Selection - please add $3.50)
- Crisped European Cut Duck Half with Raspberry Chambord Glaze
- Fresh Fillet of Haddock with Parslied Lemon Butter
- Grilled Mahi Mahi with Golden Pineapple Mango Salsa
- Agave Roasted Jail Island Salmon with Mandarin Citrus Relish
- The Lodge Jumbo Lump Crab Cake Sauté with Lemon Herb Aioli (Premium Selection - please add $3.50)
Platinum
- Charcoal Grilled Center Cut 10 oz. Filet Mignon with Grand Marnier Onion Jam
- Horseradish Crusted Prime Rib of Beef with Thyme Au Jus
- New Zealand Rack of Lamb with Rosemary Demi and Minted Chutney
- Grilled Veal Chop with Colossal Crab and Classic Béarnaise
- Chicken Courvoisier with Lobster Tomator "Fondue"
- Grilled Ahi Tuna with Ginger Scallion Butter and Black Coconut Rice (served rare)
- West Coast Halibut Fillet with Grapefruit Chive Beurre Blanc and Toasted Macadamias
- Brown Butter Basted 10 oz. Cold Water Lobster Tail (market price)
Entrée Duet
You may create a Signature Duet by pairing two Entrées within your package selection
-complimentary sauces may vary with duet selections
All entrées accompanied by chef’s selection of seasonal vegetable and starch
Dessert and Coffee
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Ivory Whipped Cream Feather Wedding Cake with Champagne Buttercream Icing, Whipped Cream and Fresh Berry Garnish
&
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A Beautiful Selection of Delicate Sweets Presented on Silver Tays
Our Five Hour Grand Dinner Reception includes the Historic Suite with Complimentary Bottle of Champagne | Four and one-half hours Premium Beverage Service | One Hour Butlered Hors d’oeuvres, Strolling Wine and Champagne Service | ‘Champagne’ Toast | Grand Four Course Dinner | The Lodge Wedding Cake and Delicate Sweets
Downloadable Documents
•Grand Dinner Reception
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