Station 1: Pasta and Salad
Pasta Station—includes tortellini and penne, tomato-basil sauce, and creamy pesto sauce with herb focaccia bread

Mixed Green Salad—teardrop tomatoes, cucumbers, carrot threads
or
Traditional Caesar Salad—garlic croutons and shaved Parmesan cheese

Station 2: Choose One Carving Station
Each carving station comes with Chef’s choice of accompanying starch and vegetable
Oven-Roasted Breast of Turkey—with herbed mayonnaise, cranberry chutney, dried fruit compote, and orange buttermilk biscuits
Salmon en Croute—with lemon caper sauce, whole-grain mustard, and dill-cucumber sauce
Tenderloin of Beef—with roasted garlic aioli, horseradish cream, pommery mustard, and French baguettes
Top Round of Beef—with mushroom ragout, three-peppercorn sauce, and multi-grain rolls
Baked Country Ham—with mango-pineapple chutney, whole-grain mustard, and rye rolls
Roast Loin of Pork—with maple bourbon demi-glace, assorted mustards, and sweet potato biscuits

Wedding Cake with Fresh Fruit Compote—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

Station 1: Pasta and Salad
Pasta Station—includes tortellini and penne, tomato-basil sauce, and creamy pesto sauce with herb focaccia bread

Mixed Green Salad—teardrop tomatoes, cucumbers, and carrot threads
or
Traditional Caesar Salad—garlic croutons and shaved Parmesan cheese

Station 2: Choose Two Carving Stations
Each carving station comes with Chef’s choice of accompanying starch and vegetable
Oven-Roasted Breast of Turkey—served with herbed mayonnaise, cranberry chutney, dried fruit compote, and orange buttermilk biscuits
Salmon en Croute—with lemon caper sauce, whole-grain mustard, and dill-cucumber sauce
Tenderloin of Beef—with roasted garlic aioli, horseradish cream, pommery mustard, and French baguettes
Top Round of Beef—with mushroom ragout, three-peppercorn sauce, and multi-grain rolls
Baked Country Ham—with mango-pineapple chutney, whole-grain mustard, and pretzel rolls
Roast Loin of Pork—with maple bourbon demi-glace, assorted mustards, and sweet potato biscuits

Wedding Cake with Fresh Fruit Compote&—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

One Salad
Arugula Salad with shaved Parmesan cheese, sun-dried tomatoes, and white wine vinaigrette
Bibb Lettuce, Watercress, & Radicchio Salad with blue cheese crumbles, crisp lavosh, cherry tomatoes, and herb vinaigrette
Traditional Caesar Salad with garlic croutons and shaved Parmesan cheese
Mediterranean Salad with hearts of romaine, feta cheese, kalamata olives, and onions, with a tomato vinaigrette
Mixed Green Salad with goat cheese bruschetta, julienne vegetables, and pommery mustard dressing
Baby Spinach Salad with teardrop tomatoes, cucumbers, carrot threads, and cranberry vinaigrette

One Entrée—served with Chef’s choice of vegetable and starch
Roasted Breast of Chicken—topped with herbed bread crumbs and sun-dried tomato cream sauce
Roasted Statler Breast of Chicken—with rosemary and lemon
Sautéed Breast of Chicken—with tomato and tarragon demi-glace
Pan-Seared Breast of Duck—with apricot pan sauce
Pan-Seared Halibut—with spicy tomato coulis and braised fennel
Pan-Roasted, Herb-Marinated Salmon Fillet—with shiitake mushrooms and lemon sauce
Rack of Lamb—roasted medium rare and served with a minted demi-glace
Oven-Roasted Tenderloin of Beef—with cabernet gorgonzola demi-glace
Grilled Club Sirloin Steak—with cracked black peppercorn cream sauce
Shrimp and Sea Scallop Sauté—sautéed and topped with pesto cream sauce
Pan-Roasted Pork Medallions—with dried cranberry and roasted shallot brown sauce
Polenta Lasagna—with mixed herbs, artichokes, and three-cheese filling
Green Herb Risotto Au Gratin—with grilled zucchini, seasonal vegetables, and roasted red pepper sauce
Roasted Eggplant, Bell Pepper, and Spinach Roulades—with Parmesan cream sauce and roasted vegetables

Wedding Cake with Fresh Fruit Compote—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House Linen or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

One Salad
Arugula Salad with shaved Parmesan cheese, sun-dried tomatoes, and white wine vinaigrette
Bibb Lettuce, Watercress, & Radicchio Salad with blue cheese crumbles, crisp lavosh, cherry tomatoes, and herb vinaigrette
Traditional Caesar Salad with garlic croutons and shaved Parmesan cheese
Mediterranean Salad with hearts of romaine, feta cheese, kalamata olives, and onions, with a tomato vinaigrette
Mixed Green Salad with goat cheese bruschetta, julienne vegetables, and pommery mustard dressing
Baby Spinach Salad with teardrop tomatoes, cucumbers, carrot threads, and cranberry vinaigrette

One Combination of Two Entrées—served with Chef’s choice of vegetable and starch
Grilled Tournedos of Beef
and
Seared Maine Salmon with Tarragon Sauce

Breast of Herb-Marinated Chicken
and
Grilled Shrimp Topped with Roasted Tomatoes and Parsley Sauce

Grilled Citrus Swordfish
and
Pan-Seared Tarragon Breast of Chicken

Grilled Tournedos of Beef
and
Oven-Roasted Chicken Breast with Tomato-Olive Tapenade

Wedding Cake with Fresh Fruit Compote—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House Linen or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

One Appetizer
Maine Crab Cakes—with herb aioli and mixed greens with house vinaigrette
Grilled Shrimp with Salsa & Avocado Mousse with freshly chopped salsa, tangy avocado mousse, and spicy tortilla threads
Four-Cheese Tortellini with Sweet Peas in creamy Parmesan sauce, topped with bits of crispy pancetta and tangy tomato
Gulf Shrimp Cocktail—three jumbo shrimp with tangy cocktail sauce
Duck Trap River Smoked Salmon—with pumpernickel crisps and crème fraiche
Wild Mushrooms & Asiago Sauce in Puff Pastry topped with creamy asiago sauce

One Salad
Arugula Salad with shaved Parmesan cheese, sun-dried tomatoes, and white wine vinaigrette
Bibb Lettuce, Watercress, & Radicchio Salad with blue cheese crumbles, crisp lavosh, cherry tomatoes, and herb vinaigrette
Traditional Caesar Salad with garlic croutons and shaved Parmesan cheese
Mediterranean Salad with hearts of romaine, feta cheese, kalamata olives, and onions, with a tomato vinaigrette
Mixed Green Salad with goat cheese bruschetta, julienne vegetables, and pommery mustard dressing
Baby Spinach Salad with teardrop tomatoes, cucumbers, carrot threads, and cranberry vinaigrette

One Entrée—served with Chef’s choice of vegetable and starch
Roasted Breast of Chicken—topped with herbed bread crumbs and sun-dried tomato cream sauce
Roasted Statler Breast of Chicken—with rosemary and lemon
Sautéed Breast of Chicken—with tomato and tarragon demi-glace
Pan-Seared Breast of Duck—with apricot pan sauce
Pan-Seared Halibut—with spicy tomato coulis and braised fennel
Pan-Roasted, Herb-Marinated Salmon Fillet—with shiitake mushrooms and lemon sauce
Rack of Lamb—roasted medium rare and served with a minted demi-glace
Oven-Roasted Tenderloin of Beef—with cabernet gorgonzola demi-glace
Grilled Club Sirloin Steak—with cracked black peppercorn cream sauce
Shrimp and Sea Scallop Sauté—sautéed and topped with pesto cream sauce
Pan-Roasted Pork Medallions—with dried cranberry and roasted shallot brown sauce
Polenta Lasagna—with mixed herbs, artichokes, and three-cheese filling
Green Herb Risotto Au Gratin—with grilled zucchini, seasonal vegetables, and roasted red pepper sauce
Roasted Eggplant, Bell Pepper, and Spinach Roulades—with Parmesan cream sauce and roasted vegetables

Wedding Cake with Fresh Fruit Compote—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House Linen or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

One Appetizer
Maine Crab Cakes—with herb aioli and mixed greens with house vinaigrette
Grilled Shrimp with Salsa & Avocado Mousse with freshly chopped salsa, tangy avocado mousse, and spicy tortilla threads
Four-Cheese Tortellini with Sweet Peas in creamy Parmesan sauce, topped with bits of crispy pancetta and tangy tomato
Gulf Shrimp Cocktail—three jumbo shrimp with tangy cocktail sauce
Duck Trap River Smoked Salmon—with pumpernickel crisps and crème fraiche
Wild Mushrooms & Asiago Sauce in Puff Pastry topped with creamy asiago sauce

One Salad
Arugula Salad with shaved Parmesan cheese, sun-dried tomatoes, and white wine vinaigrette
Bibb Lettuce, Watercress, & Radicchio Salad with blue cheese crumbles, crisp lavosh, cherry tomatoes, and herb vinaigrette
Traditional Caesar Salad with garlic croutons and shaved Parmesan cheese
Mediterranean Salad with hearts of romaine, feta cheese, kalamata olives, and onions, with a tomato vinaigrette
Mixed Greens Salad with goat cheese bruschetta, julienne vegetables, and pommery mustard dressing
Baby Spinach Salad with teardrop tomatoes, cucumbers, carrot threads, and cranberry vinaigrette

One Combination of Two Entrées—served with Chef’s choice of vegetable and starch
Grilled Tournedos of Beef
and
Seared Maine Salmon with tarragon sauce

Breast of Herb-Marinated Chicken
and
Grilled Shrimp with roasted tomatoes and parsley sauce

Grilled Citrus Swordfish
and
Pan-Seared Tarragon Breast of Chicken

Grilled Tournedos of Beef
and
Oven-Roasted Chicken Breast with tomato-olive tapenade

Wedding Cake with Fresh Fruit Compote—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House Linen or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

Buffet Dinner—choose The Kenmore, The Beacon, or The Commonwealth

The Kenmore—choice of two entrees
Garden Salad with choice of dressing
Sautéed Medallions of Chicken—with mushrooms, sun-dried tomatoes, and chive sauce
Sliced Club-Cut Sirloin of Beef Au Jus—with horseradish sauce
Baked Filet of Sole—with Provencal sauce
Baked Four-Cheese Lasagna Roll-Ups—with marinara sauce and grated cheese
Green bean and bell pepper sauté
Rosemary-roasted new potatoes
Basket of assorted dinner rolls

The Beacon—choice of two entrees
Salad of Boston bibb, Belgian endive, watercress, and toasted walnut vinaigrette
Sautéed Breast of Lemon Basil Chicken—with tomato and shallot brown sauce
Grilled Medallions of Beef Tenderloin—with shiitake mushroom sauce
Grilled Maine Salmon—with Dijon mustard and dill butter sauce
Polenta Cakes—with mushrooms and roasted peppers
Sautéed broccoli with garlic and olive oil
Orzo, scallion and wild rice pilaf
Assorted sliced bread and rolls

The Commonwealth—choice of two entrees
Mesclun Salad with spiced pecans, crumbled blue cheese, and red wine vinaigrette
Sautéed Veal Medallions—with wild mushroom and tarragon sauce
Grilled Tournedos of Beef—with horseradish sauce crust and red wine shallot sauce
Pan-Roasted Swordfish—with lemon caper sauce
Wild Mushroom Triangoli—with basil cream sauce
Sugar snap peas with julienne carrots
Miniature duchess potatoes with boursin cheese
Sliced herb focaccia and French bread rolls

Wedding Cake with Fresh Fruit Compote—(see attached)
Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Teas
House or Specialty Linen
Wait Staff and Bartender Staff
Votive Candles
Full Open Bar or Limited Open Bar

Stationary Displays
Please choose ONE stationary display to complement your menu
Seasonal Crudités with garden herb dip
Sliced Seasonal Fresh Fruit Platter
Selections of Domestic and Imported Cheeses
Display of Baked Brie en Croute including plain, caramelized onions, candied pecans, and raspberry preserves, served with sliced French bread and assorted crackers
Mediterranean Platter with hummus, tabouli, lemons, kalamata olives, feta cheese, stuffed grape leaves, tomato cucumber salad, and pita bread

Hors d’oeuvres
Please choose FIVE hors d’oeuvres to complement your menu
Fresh Mozzarella and Roasted Tomato with Pesto on garlic Crostini
Breaded Parmesan and Artichoke Poppers
Vegetable-stuffed Mushroom Caps
Boursin-stuffed Mushroom Caps
Thai Vegetable Spring Rolls with Thai Peanut Sauce
Vegetarian or Seafood Maki Rolls
Wild Mushroom Triangles
Profiteroles with Mushrooms, Scallions, and Romano Cheese
Baked Brie in Phyllo with dried fruits and pecans
Maine Crab and Dill Salad on a Thin Rice Cracker
New Potato Cups Filled with Prosciutto, Roasted Peppers, and Goat Cheese
Cashew-Crusted Chicken with Mango Dipping Sauce
Thai Money Bags with Soy Dipping Sauce
Sausage-Stuffed Mushroom Caps
Fresh Crab Cakes with Green Herb Aioli
Cozy Shrimp with Thai Barbeque Sauce
Seared Pepper Tenderloin on Crostini with Tarragon Aioli
Mini Beef and Potato Knish
Lime-and-Cilantro Chicken Satay with Spicy Peanut Sauce

Cake Flavors
Vanilla
Chocolate

Cake Filling
Vanilla Buttercream
Chocolate Buttercream
Raspberry Filling
Lemon Filling

Please note that if you would like more than one cake flavor and filling for your wedding cake, an additional charge will be assessed. Please discuss your cake decorating and flavoring ideas with the Castle Coordinator.

House Wine
Stone Cellars Merlot, Banrock Station Chardonnay, Rex Goliath Cabernet, and Principato Pinot Grigio

House Beer
Samuel Adams, Harpoon IPA, Heineken, and Amstel Light

Non-alcoholic Beverages
Pepsi, Diet Pepsi, Sierra Mist, Ginger Ale, Tonic Water, Soda Water, and Cranberry and Orange Juice
Open Limited Bar
House Wine
Stone Cellars Merlot, Banrock Station Chardonnay, Rex Goliath Cabernet, and Principato Pinot Grigio

House Beer
Samuel Adams, Samuel Adams Seasonal Brew, Heineken, and Amstel Light

Non-alcoholic Beverages
Pepsi, Diet Pepsi, Sierra Mist, Ginger Ale, Tonic Water, Soda Water, and Cranberry and Orange Juice