Appetizers & Salads

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APPETIZERS

Traditional New England Clam Chowder
fresh clams, potatoes and bacon in a rich, creamy base

Lobster Bisque
fresh lobster meat and sweet sherry in a velvety broth

Minestrone Soup
a hearty combination of fresh vegetables, beans and pasta in a rich tomato broth

Chilled Cucumber Soup
with fresh dill and a hint of cayenne pepper served with a taste of crabmeat

Char-Grilled Tomato Bisque
vine-ripened tomatoes blended with a hint of fresh basil

Organic Chantenay Carrot Soup
with ginger and lime, garnished with rock shrimp

Garden Vegetable Risotto Cake
with roasted red pepper coulis and garnished with grilled asparagus tips

Roasted Vegetable and Goat Cheese Tart
flaky crust with roasted garden vegetables, fresh thyme and Vermont goat cheese
drizzled with roasted tomato coulis

Baked Brie
creamy New England brie baked in a phyllo crust with caramelized pears and
served with mango chutney and mutli grain crostini

Kendall Brook Smoked Salmon
in a chive crêpe roulade with crisp vegetables and a cayenne vodka sour cream

Mediterranean Sampler
hummus, tabbouleh, herbed artichoke hearts, fire-roasted red peppers, Kalamata olive tapenade
and crisp lavash points

Wild Mushroom Ravioli
served with a roasted garlic sauce

Lobster Ravioli
on a bed of peppery watercress with a tomato vodka cream sauce

Jumbo Shrimp Martini
with a cherry tomato and olive relish, flavored with fresh lime juice and basil

SALADS

Mesclun Greens
with garden fresh vegetables and a champagne vinaigrette

Caesar Salad
the traditional preparation of romaine, parmesan cheese and herbed croutons in the classic dressing

Grilled Asparagus and Portobello Mushrooms
over mesclun greens with a roasted red pepper vinaigrette

Boston Bibb Lettuce
lemon and virgin olive oil dressing, Vermont goat cheese and orange segments

Caramelized Apple and Cranberry Salad
with walnuts and Roquefort cheese on a bed of arugula with an apple cider vinaigrette

Tender Spinach Salad
with carrots, apple wood bacon and parmesan crisps, served with a maple-mustard vinaigrette

Fresh Buffalo Mozzarella
layered with red and yellow vine-ripened tomatoes, fresh basil, aged balsamic vinegar, parsley and extra virgin olive oil

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