Lilac Menu
Rehearsal Dinner:
Based on 40 or more guests, the dinner would be outside and informal. Indoor buffet is available if desired or if weather dictates.
- Greek Tomato Salad with Feta
- Pasta Salad
- Chicken Parmesan and BBQ Spare Ribs
- Grilled Hot and Sweet Sausage with peppers and onions
- Corn on the Cob (in season)
- Parsley New Potatoes
- Brownies and Cookie Tray
- Watermelon
- Soft Drinks and Iced Tea
- Coffee and Tea
Wedding Reception
Hors d’oeuvres: Select three hot and three cold to be served for one hour. See attached list.
Reception Entrees:
Seafood
(choice of one)
- Sole Florentine-stuffed with cheese and spinach
- Trout Neuniere with herbed butter
- Seafood Newburg served on a bed of rice
Poultry
(choice of one)
- Chicken breat sauteed and served with a light lemon herb sauce
- Vermont Stuffed Chicken-stuffed with apple and Vermont cheddar
- Maple Glazed Breast of Chicken
Pasta Station
- Tri-colored Tortellini in a light alfredo sauce
- Fresh Pasta with summer tomato basil sauce and fresh parmesan cheese
- Fresh Cheese Ravioli with butter and sage
Meat
(choice of one)
- Traditional Wiener Schnitzel
- Grilled Pork Tenderloin with applesauce
- Roast Tenderloin of Beef with mushroom sauce
Potato or rice, fresh vegetables in season, salad, bread and rolls with accompany entrees
Dessert
- Wedding Cake (non-inclusive)
- Coffee and tea
Modifications and substitutions are encouraged
Hors d’oeuvres
(Select 3 hot and 3 cold hors d’oeuvres)
Hot
- Asparagus and Crab Bites
- Beef and Peppers en brochette
- Broiled Mediterranean Sausage with fresh lemon sauce
- Feta and Spinach Plyllo Tarts
- Fish or Potato Cakes
- Marinated Chicken en brochette with teriyaki, fresh herb marinade and/or Thai peanut sauce
- Miniature Meatballs (Italian or Swedish)
- Stuffed Mushroom Caps with Vermont cheddar cheese
- Watercress Pizza Rolls
- Wontons with assorted fillings
Cold
- Antipasto Rolls
- Assorted Tea Sandwiches
- Bacon and Watercress Sandwiches
- Belgian Endive stuffed with assorted cream cheeses
- Crudites (raw vegetables) with blue cheese dip station
- Herb Crème Fraiche in vine ripened cherry tomatoes
- Seafood, tuna, and/or Chicken Salad in Pate a Choux Shells
- Smoked Salmon Mousse on cucumber and melba rounds
- Vermont Cheese and Fruit Tray Station
Sunday Brunch
Based on 40 or more guests.
- Fresh Fruit in season
- Selection of Cold Cereals with Sliced Bananas
- Country French Toast with Vermont maple syrup
- Vegetable Frittata
- Brook Farm Homefries
- Crisp Bacon and Homemade Sausage
- Bagels with assorted cream cheeses
- Orange and Grapefruit Juices
- Coffee and Tea
