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From sunrise to sunset and every point in between, Sea Crest Beach Resort plays host to life’s most memorable moments. This is where friends and families come together to celebrate life’s occasions, big and small. With expansive indoor and outdoor spaces featuring dramatic views of Cape Cod and menus crafted by our expert teams, Sea Crest Beach Resort provides a radiant setting for your dream event to unfold.
PLATED DINNER
Fresh and dried fruits
Seedless California grapes
Nuts and assorted crackers
Roasted pepper chickpea dip
Buttermilk-herb dip
Sirloin and Great Hill blue cheese “crostini,” caramelized red onion jam
Hot curry chicken satay, mango-mint coulis
Fresh mozzarella, grape tomato, basil bruschetta
Maple-glazed scallops wrapped in smoked bacon
SOUPS
Caramelized three-onion soup, crisp pastry dome
Cape clam chowder, smoked bacon, chives
Roasted tomato bisque, parmesan croutons
SALADS
Organic field greens, cucumber, tomato, Narragansett
Creamery feta, shaved carrot, aged balsamic vinaigrette
Baby iceberg “wedge” salad, vine-ripe tomatoes, smoked bacon,
Great Hill blue cheese dressing, red onions
Fresh mozzarella, vine-ripe tomatoes, basil leaves,
aged balsamic, virgin oil, cracked pepper, and Cape sea salt
Hearts of romaine “Caesar,” shaved parmesan, croutons,
cured olives, baby tomatoes, anchovy-peppercorn dressing
Shallot thyme-rubbed filet mignon, roasted asparagus, caramelized onion potato gratin, mushroom demi-glace
Green apple honey-brined free-range chicken, grilled vegetable tian, pasta torta, grain mustard jus
Herb-crusted Chatham cod loin, melted tomatoes, baby vegetables, buttery lemon-scented basmati rice, tarragon beurre blanc
Provençal vegetables, angel hair flan and heirloom tomatoes, organic carrot “mash,” roasted baby vegetables, toasted quinoa, truffle-scented mushrooms
Mustard-crusted roast rack of lamb, mint jus, couscous pilaf, lamb merguez sausage, charred peppers
(Additional charge of $20 per person applies)
Butter-poached whole Maine lobster and herb-crusted filet mignon, golden potato rosti, bacon-wrapped asparagus, oven-dried tomato, lemon-thyme butter, oyster mushroom jus
(Additional charge of $20 per person applies)
Tarragon-seared halibut with Maine lobster beurre blanc, celery root, and Yukon potato gratin, roasted asparagus and oven-dried tomato
(Additional charge of $15 per person applies)
Customized wedding cake
Regular and decaffeinated coffee and assorted teas
STATIONED DINNER
SOUP
Roasted tomato bisque, parmesan croutons
Cape clam chowder, smoked bacon, chives
SALAD
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
Warm rolls with Vermont Creamery butter
Served with warm garlic bread, shaved parmesan cheese, crushed red peppers and roasted garlic oil
Ricotta cheese tortellini tossed with pesto cream sauce, garden broccoli, baby tomatoes, and shaved parmesan cheese
Penne pasta tossed with roasted tomato, basil pomodoro sauce, and fresh Buffalo mozzarella
Wild mushroom ravioli tossed with mushroom Madeira a la crème sauce, baby spinach leaves, fire-roasted peppers, and thyme-roasted free-range chicken
Wok-fried spicy Szechuan shrimp, shiitake mushrooms, baby corn
Ginger chicken stir fry, crisp vegetables
Hong Kong lobster fried rice
Make-your-own Thai 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
Fresh-baked Cape cranberry bread with whipped peach plum butter
Lobster “sliders”
Wellfleet oysters “Rockefeller”
Mussels sautéed with Portuguese chorizo, Chardonnay, basil, and garlic butter
Cracker-crusted Chatham cod loin, lemon butter, melted tomatoes
Garden vegetable ratatouille
Served with chef ’s seasonal vegetables and potatoes
Cider-glazed, naturally raised Northeast turkey breast, basted with apple cider and fresh herbs, served with sage gravy, Cape cranberry sauce, and artisanal rolls
Shallot-rubbed roasted tenderloin of black angus beef, served with exotic mushroom red wine jus, Great Hill blue cheese aioli, artisanal rolls
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 croustade
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
Harvest display of winter fruits, artisanal cheeses, dried fruits, nuts, and assorted crackers
or
Antipasto featuring cured meats, marinated artichokes, fire-foasted pepper and black olive salad, balsamic-rosemary mushrooms, charred asparagus with parmesan and truffle, fresh mozzarella, tomato, basil salad croustade
Crispy vegetable spring roll, soy-ginger dipping sauce
Maple-glazed scallops wrapped in smoked bacon
Sea Crest sliders, angus beef, great hill blue cheese, special sauce
Wellfleet littleneck clams baked with garlic, bacon, and parmesan
Parmesan-crusted artichoke hearts, spicy banana catsup
Seasonal risotto balls
Seasonal 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 Rolls with Vermont Creamery Butter
Cider-glazed naturally raised turkey
Northeast turkey breast basted with apple cider and fresh herbs, Served with sage gravy, Cape cranberry sauce, artisanal rolls
Roasted whole tenderloin of black angus beef, served with exotic mushroom red wine jus, great hill blue cheese aioli, artisanal rolls
Risotto, chef ’s creation using local seasonal ingredients
Crab cake, New England succotash, chorizo
Roasted vegetable salad, local goat cheese, chive oil
Hearts of romaine caesar salad, buttery croutons, heirloom tomato, cured black olive, shaved parmesan, peppercorn dressing
Organic field greens, cucumber, tomato, narragansett creamery Feta, shaved carrot, aged balsamic vinaigrette
Herb-crusted chatham cod loin, melted tomatoes, baby vegetables, buttery lemon-scented basmati rice, tarragon buerre blanc
Thyme and shallot-marinated sirloin steak, peppercorn jus, celery whipped potatoes and seasonal vegetable
Green apple honey-brined free-range chicken, grilled vegetable tian, pasta torta, grain mustard jus
Top-shelf brands
Premium brands
House brands
House wine by the glass
Premium wine by the glass
Imported bottled beer
Domestic bottled beer
Mineral water
Soft drinks
Top-shelf brands
Premium brands
House brands
House wine by the glass
Premium wine by the glass
Imported bottled beer
Domestic bottled beer
Mineral water
Soft drinks
Maker’s Mark
Grey Goose
Bombay Sapphire
Patron Silver
Crown Royal
Mount Gay
Johnnie Walker Black
Jack Daniel's
Absolut
Tanqueray
Cuervo Gold
Seagram's VO
Captain Morgan
Dewar's
Jim Beam
Smirnoff
Gordon's
El Jimador
Canadian Club
Bacardi Silver
J&B
House red and white wine, selection of imported and domestic beers, soft drinks, mineral waters
Heineken, Corona, Amstel Light and Sam Adams (Microbrew)
Budweiser, Coors Light, O'Douls
Fresh and dried fruits
Seedless California grapes
Nuts and assorted crackers
Roasted pepper chickpea dip
Buttermilk herb dip
Lemon garlic-scented hummus with cumin-toasted pita chips
Cured meats, marinated artichokes, fire-roasted pepper, black olive salad, balsamic rosemary mushrooms, charred asparagus with parmesan and truffle, fresh mozzarella, tomato, basil salad
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 croustade
Roasted garlic parmesan oil, white bean hummus, whipped honey butter, extra virgin olive oil
(Minimum of 25 people)
Local oysters on the half shell
Local Cherrystone Clams on the half shell
Poached jumbo shrimp
Crab claws
All served on crushed ice with horseradish aioli, cocktail sauce, sweet mustard sauce, lemons, and hot sauce
Hickory-smoked Atlantic salmon with toast points and traditional accompaniments (crème fraîche, red onion, capers, parsley, chopped egg, chive)
(Feeds approximately 40 people)
Priced per piece - minimum of 50 pieces each
Maine lobster “sliders”
Jumbo shrimp cocktail, horseradish cocktail sauce, lemon
Sirloin and Great Hill blue cheese “crostini” caramelized red onion jam
Spicy yellow fin tuna tartare spoon, seaweed salad
Hickory-smoked Atlantic salmon “tea sandwich”
Fresh mozzarella, grape tomato, basil bruschetta
Blue crab salad spoon, avocado, tortilla dust
Maine lobster salad spoon, capers, celery sprouts
Prosciutto-wrapped asparagus, virgin olive oil
Fresh-shucked local oysters on a half shell served on crushed ice with lemons, hot sauce, cocktail sauce, and horseradish
Crispy vegetable spring roll, soy-ginger dipping sauce
Hot curry chicken satay, mango-mint coulis
Maple-glazed scallops wrapped in smoked bacon
Sea Crest sliders, angus beef, Great Hill blue cheese, special sauce
Wellfleet Littleneck clams baked with garlic, bacon, parmesan
Parmesan-crusted artichoke hearts, spicy banana catsup
Stuffed mushrooms, caramelized shallots, Buffalo mozzarella, fire-roasted peppers
Blue crab fritters, chili remoulade
Crisp shrimp tempura, soy-ginger aioli, dried shiso
Fresh-baked artisanal croissants with seasonal sliced fruit and berries platter
Homemade tomato granola and yogurt “martini” with berries
Homemade tomato-cilantro pico de gallo, black bean salad, and ripe avocado guacamole with warm tortilla chips
Starbucks iced frappucino and iced mocha
Sparkling and flat mineral waters, assorted soft drinks
Cape Cod potato chips, popcorn, pretzels
Handmade chips with caramelized shallot and Boursin cheese dip
Pick three sandwiches to make a platter
Shaved roast beef, Great Hill blue cheese, caramelized sweet onions, grain mustard, bulky roll
Italian cold cut hoagie, shaved meats, cheeses, pickled peppers, olive oil vinaigrette, baguette
Chili-rubbed free range chicken, fire-roasted peppers, goat cheese, vine ripe tomato, red onion, leaf lettuce, bulky roll
Narragansett Creamery mozzarella, vine-ripe tomato, basil leaves and aged balsamic “tartin”
Cured Virgina ham, Swiss cheese, dijon aioli, bulky roll
Maine lobster “roll,” tossed in citrus mayo, buttery New England-style bun (Additional Charge Per Person)
Pick three sandwiches to make a platter
Buttery croissant, shaved turkey, avocado, vine-ripe tomato, lemon mayo, brie cheese
Caesar salad wrap, shaved parmesan, hearts of romaine, creamy peppercorn dressing
Grilled vegetable flatbread, fresh curd, tomato pesto
Narragansett Creamery mozzarella, vine-ripe tomato,
basil leaves, and aged balsamic “tartin”
Cured Virginia ham, Swiss cheese, dijon aioli, bulky roll
Grilled free-range chicken, pesto mayo, Vermont cheddar, vine-ripe tomato, leaf lettuce, soft roll
Maine lobster “roll” tossed in citrus mayo, buttery New England-style bun (additional charge per person)
Bottle of vodka, two pitchers of Bloody Mary mix, lime wedges, and celery stalks
Smirnoff
Absolut
Grey Goose
Champagne, orange juice, orange wedges, and bowl of strawberries
Prosecco
Taittinger
Moet et Chandon
MINIMUM OF 50 PEOPLE
Faneuil Hall-style sausage submarines, sweet peppers and onions, mustards, hot peppers
Just-baked cookies, homemade Rice Krispie treats, peanut butter and jelly sandwiches, and assorted milks
1/4 pound all-natural burgers with all the fixins
Crispy sweet potato and natural-cut french fries, tossed to order with your choice of flavors
(Truffle, parmesan, avocado, jalapeños, cheddar cheese, chili, vinegar mist, sea salt)
Chocolate and vanilla waffles, vanilla bean ice cream, whipped cream, berries, sauces
Chocolate, strawberry and vanilla shakes made the olde-fashioned way with fresh milk, organic cane sugar, and ice cream served in chilled glasses with a long spoon and big straw
Petite hoagies, torpedoes, grinders, subs, freshly made with assorted crisps
Classic toppings, chef’s creative toppings
(Red’s pizzas available only after 10 PM)
ALL MENUS ARE SUBJECT TO CHANGE. All food and beverage prices are subject to a 12% service charge, a 10% taxable administrative fee, and a 7% Massachusetts sales tax. Before choosing your menus, please inform your Catering Planner of any food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.