Bride and groom walking on the beach

Stationed Dinner Menu

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Stations

Select three

Soup and salad station

Roasted tomato bisque, parmesan croutons

Cape clam chowder, smoked bacon, chives

Garden salad, crisp lettuce, tomato wedges, cucumber, crumbled feta cheese, red onions, Greek dressing

Hearts of romaine "Caesar", shaved parmesan, croutons, cured olives, baby tomatoes, anchovy peppercorn dressing

Fresh mozzarella, vine-ripe tomatoes, basil leaves, aged balsamic, virgin oil, cracked pepper and Cape sea salt

Crusty rolls with Vermont Creamery butter

Pasta station

Ricotta cheese tortellini tossed with pesto cream sauce, garden broccoli, baby tomatoes and shaved parmesan cheese

Penne pasta tossed with roasted tomato and basil pomodoro sauce and fresh Buffalo mozzarella

Wild mushroom ravioli tossed with mushroom Madeira a la crème sauce, baby spinach leaves, fre-roasted peppers and thyme-roasted free-range chicken

Served with warm garlic bread, shaved parmesan cheese, crushed red peppers and roasted garlic oil

Far East station

Wok-fried spicy Szechuan shrimp, shiitake mushrooms, baby corn

Ginger chicken stir fry, crisp vegetables

Hong Kong lobster fried rice

Make-your-own Tai vegetable lettuce wraps: crisp lettuce cups, julienne carrots, mung bean sprouts, bok choy, black mushrooms, toasted peanuts, sriracha, peanut coconut sauce, sweet chili sauce

Make-your-own shabu: organic chicken broth, rice noodles, julienne vegetables, mushrooms, cilantro, shredded organic chicken

Cape Cod station

Fresh-baked Cape cranberry bread with whipped beach plum butter

Lobster "sliders"

Wellfeet oysters "Rockefeller"

Mussels sautéed with Portuguese chorizo, Chardonnay, basil and garlic butter

Cracker-crusted Chatham cod loin, lemon butter, melted tomatoes

Garden vegetable ratatouille

Carving station

Cider-glazed naturally raised Northeast turkey breast, basted with apple cider and fresh herbs, served with sage gravy, Cape cranberry sauce, crusty artisanal rolls

Shallot-rubbed roasted tenderloin of black angus beef, served with exotic mushroom red wine jus, Great Hill blue cheese aioli, crusty artisanal rolls

Served with chef's seasonal vegetables and potatoes


Reception Display Stations

Champagne toast

Warm, crusty rolls with Vermont Creamery butter

Spanish tapas display on wood boards
Spanish olives, manchego cheese and quince, piquillo peppers, calamari salad, tortilla, shaved ham and melon, marcona almond and garbanzo bean salad, tomato, mozzarella and garlic roustade

Creamy chickpea hummus
Lemon garlic scented hummus with cumin toasted pita chips

Reception passed hors d'oeuvres

Maple-glazed scallops wrapped in smoked bacon

Hot curry chicken satay, mango mint coulis

Crispy vegetable spring roll, soy ginger dipping sauce

Sea Crest sliders, angus beef, Great Hill blue cheese, special sauce


Dessert

Customized wedding cake

Regular and decaffeinated coffee and assorted teas


Pricing April-October

SATURDAY NIGHTS with five-hour open bar $219 per person
with one-hour open bar $179 per person
without bar $159 per person
FRIDAY AND SUNDAY NIGHTS with five-hour open bar $199 per person
with one-hour open bar $159 per person
without bar $139 per person