Wedding in Vermont - Bates Mansion @ Brook Farm




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			Please note: The following menus represent the type of options available. Actual items vary. Please call for details. 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 Rose Menu Rehearsal Dinner: Based on 40 or more guests, the dinner would be a candlelight sit-down or buffet style dinner on the front porch or the north lawn weather permitting. If necessary or preferable, the candlelight dinner would be inside. Make one selection for each course. Pasta Angelhair Seafood Scampi Cheese Tortellini with tomato basil sauce Fresh Four Cheese Ravioli with a roasted red bell pepper cream sauce Salad Traditional Caesar Salad Mesclun Salad garnished with edible flowers Fresh mozzarella, Tomato, and Basil Salad Entrée Seafood Scampi Grilled Tuna with herbed compound butter Baked Stuffed Trout Boursin Chicken Val Morels (sauteed veal medallions with a blend of wild mushrooms) Pork Tenderloin Roulade (pork tenderloin stuffed with fresh spinach, sundried tomatoes, and chevre) Filet Mignon with Perigourdine sauce (select three if buffet style) Dessert Assortment of Tarts and Eclairs Homemade Apple Studel Vanilla Ice Cream with fresh berry sauce, mint and ginger snaps Coffee and Tea Wedding Reception: Hors d’oeuvres: Select six hot and three cold to be served during cocktails – one and one half hours. See attached list. Reception Entrees: Select four. Based on a minimum of 125 guests. Seafood Grilled Swordfish with fresh fruit salsa Melange of Grilled, Poached and Baked Seafood (Tuna, Salmon, Shrimp, Scallops) Salmon en Croute-fillet of salmon wrapped in puff pastry with a chamomile sauce Poultry Classic Chicken Marsala – sauteed chicken with a creamy mushroom and Marsala wine sauce Roast Breast of duck with Grand Marnier cranberry glaze Cornish Game Hen roasted in wine with shallots, tarragon, and gruyere cheese Pasta Station (set menu) Four Cheese Ravioli with roasted red bell pepper cream sauce Fresh Tortellini Laviana-tortellini with sauteed strips of chicken breast, artichoke hearts, sundried tomatoes and cream Chevre and Eggplant Ravioli with a fresh tomato basil sauce Pasta Station Pasta dishes prepared to order from the following ingredients: Bowtie Pasta Sundried Tomatoes Cilantro Angelhair Pasta Pine Nuts Basil Tortellini Pasta Tri-color Bell Peppers Dill Shrimp Wild Mushrooms Parsley Scallops Artichoke Hearts Olive Oil and Garlic Smoked Ham Fresh Parmesan Cheese Butter and Cream Meat Veal Picatta-dipped in egg batter and served with a lemon caper sauce Roast Herb Encrusted Vermont Leg of Lamp (carved to order) Black Angus Beef Wellington Potato or rice, fresh vegetable in season, salads, French bread and rolls with accompany entrees Dessert: Wedding Cake (non-inclusive) Eclectic Assortment of Sweets and Chocolate Dipped Strawberries Coffee and Select Teas Sunday Brunch: Based on 40 or more guests. Fresh Fruit Salad and Yogurt Selection of Cold Cereals, Bananas, and Berries in season Country French Toast and Blueberry Pancakes with Vermont maple syrup Vegetable Frittata Brook Farm Homefries Carved Vermont Honey Glazed Ham and Homemade Breakfast Sausage Fresh Baked Muffins and Bagels with an assortment of flavored cream cheeses Premium Orange and Grapefruit Juices Coffee and Tea Hors d’oeuvres (Select 6 hot and 3 cold hors d’oeuvres) Hot (select two) Avocado and Crab Bites Asparagus Ham Squares Clams Casino Miniature Maine Crab Cakes Scallops wrapped with bacon Seafood Toasts Shrimp in puff pastry Tempura Wontons with snow crab filling Skewers (select two) Breaded scallops and mushrooms Chicken and tri-colored peppers Grilled shrimp with dill Teriyaki beef Phyllo Tarts with Various Fillings (select two): Brie and cranberry Curried walnut chicken Feta cheese and spinach Gourmet mushroom Lobster filling Cold Antipasto Station Asparagus in Prosciutto Assorted Canapes Assorted Pate and Gourmet Crackers Station Coeur a la Crème with cucumber hearts Crudites (raw vegetables) with assorted cheese dips station Cucumber and Salmon Rolls Gourmet Cheese and Fruit Station (i.e., fine Vermont cheeses, Brie, Camembert, Danish Blue, …) Smoked Salmon with dill and cream cheese on melba rounds or pumpernickel cocktail bread Stuffed cherry tomatoes Tartlets with Assorted Fillings (select three): Brie and fresh herbs Crabmeat salad Curried tuna salad Oriental chicken salad Pecan chicken salad Smoked mozzarella and sundried tomatoes Orchid Menu Rehearsal Dinner: Based on 40 or more guests, the dinner would be a New England Clambake. Outside and informal or an indoor sit down dinner , if desired. Clam Chowder Tossed Green Salad Tomato and Feta Salad Fresh Fruit Salad New England Steamers Steamed Maine Lobster (tails and claws) Broiled Scallops and Shrimp Skewers with rice Grilled New York Strip Sirloin Corn on the Cob (in season) Parsley New Potatoes Baked Alaska Fambe Soft Drinks, Iced Tea and Coffee Wedding Reception: Hors d’oeuvres: Select eight hot and four cold which will be served for two hours. See attached list. Reception Entrees: Select four. Based on 80 or fewer guests. Poultry Fresh Herb-roasted Quail with lingonberry sauce Roast Stuffed Squab with brown rice and caramel sauce Breast of Pheasant with fresh sage Seafood Baked Stuffed Shrimp–jumbo shrimp based and stuffed with a seafood stuffing Lobster Newberg-lobster tail and claw meat in a sherry cream sauce Salmon Florentine in puff pastry Hot (select two) Beef Fondue Station-skewered filet mignon with a gruyere cheese sauce Brie en Croute accompanied fresh fruit and melons in season station Clams Casino Dim Sum – assorted gourmet Chinese hors d’oeuvres – wontons, spring rolls, dumplings Maine Crab Cakes Oysters Rockefeller Shrimp, Scallop, and Vegetable Tempura with a variety of dipping sauces Plyllo Tarts with Various Fillings (select two): Brie and cranberry Curried walnut chicken Feta cheese and spinach Gourmet mushroom Lobster filling Seafood filling Skewers (select two): Baby lamb chops Baked stuffed shrimp Chicken and tri-colored peppers Grilled scallops with chevril and fennel Teriyaki flank steak Veal and pearl onion Tartlets with Assorted Fillings (select two): Brie and fresh herbs Crabmeat salad Curried tuna salad Oriental chicken salad Pecan chicken salad Smoked mozzarella and sundried tomatoes Pasta (set menu) Fresh Lobster Ravioli with tarragon cream sauce Smoked Salmon and Tortellini with a dill beurre blanc sauce Pasta Station Pasta dishes prepared to order from the following ingredients Four Cheese Ravioli Shiitake and Portobello Mushroom Garlic Angelhair Pasta Oyster Mushrooms Olive Oil Fresh Tortellini Capers Fresh Grated Parmesan Fresh Calamari Pine Nuts Fresh Grated Romano Littleneck Clams Artichoke Hearts Tri-colored Bell Peppers Shrimp Dill Butter and Cream Scallops Basil Fresh and Sundried Tomatoes Mussels Cilantro Shallots and Scallions Meat Venison Scallops with wild juniper sauce Buffalo Steaks with Chardonnay and gourmet mushrooms Loin of Rabbit with stuffed fresh figs Spring Rack of Lamb with a fresh rosemary demi-glace Potato or rice, fresh garden vegetables in season, bread and rolls with accompany entrees. Salad and Antipasto Station Assortment of Fresh Salads and an Eclectic Variety of Italian Delicacies Dessert: Wedding Cake (non-inclusive) Venetian Table: Eclairs, Chocolate Dipped Strawberries, Strudel, Pettifours (petite/miniature pastries), marzipan, Fruit Tarts (mini) White and Dark Chocolate Dipped Strawberries Coffee and Select Teas Cold Antipasto Station – lavish display of traditional Italian delicacies Assorted Pates and Gourmet Crackers Station Carpaccio with Dijon shallot marinade on baguette toasts Carved Whole Smoked Salmon garnished with capers, onions, sour cream, chives, and horseradish sauce stations Caviar and Crème Fraiche on blini and red potatoes Crudites (raw vegetables) with assorted cheese dips station Cucumber Hearts with black and red caviar Lavish Station of Gourmet Cheeses and Fruit Salmon Mousse on Belgian endive Sushi Rolls fresh tuna smoked salmon vegetarian Or Poached Shrimp on sushi rice Sunday Brunch: Based on 40 or more guests Fresh Fruit and Berries in season Bagels with Nova Lox and assorted flavored cream cheeses Omelette made to order Belgian Waffles with fresh fruit sauces and Vermont maple syrup Carved Vermont Honey Glazed Ham and Sausage Brook Farm Homefries Sweet Rolls and Danish Fresh Squeezed Orange, Grapefruit, Cranberry, and Tomato Juices Coffee and Select Teas
			A wedding should be a joyous and memorable event for all parties, including the bride and groom and their parents. It is our intent to eliminate much of the stress and resulting tension often associated with planning and implementing a wedding. Planning and coordination are key ingredients and invariable result in a more successful event at a lower cost. We will assist you with both the planning and coordination of the wedding and will participate as much or as little as you wish.