Sunday, March 15, 2009

A Luncheon Wedding

Summer is lovely in Vermont. It's a perfect time for a Luncheon Wedding - tailored for the lighter budget.

On arrival night, serve a light buffet for your guests. Enjoy a breakfast buffet with your guests, then get ready for your luncheon wedding and reception at 1 or 2pm. After your reception, your guests may explore Vermont on their own. You may decide to provide a light repast for them in the evening - or not. Choose to have the regular breakfast buffet on Sunday Morning or select a Sunday Brunch for a later time and heartier menu (surcharge applies).

Sample Full Weekend Package: 20 - 25 people*

Rehearsal buffet:

Antipasta table:

Thinly sliced and rolled meats: Roast Turkey, Ham, Roasted Rosemary Pork Loin, Spiced London Broil, Marinated Roast Beef. Olives, Pickles, Relishes, Spreads (Dijon Mustard, Sage Cranberry Mayo, Chutney) Roasted vegetables, bread slices/crisps, Deviled eggs (variety)

Hot Buffet:

Tarragon Chicken Breasts w/ Parsley Red Bliss Potatoes

Frutti Del Mar w/ Rice

Dessert:

Fresh Fruit w/ dips and Cheese and Fruit Board

Luncheon Reception:

Ciabbatta Rolls w/ olive oil

Chilled Avocado Soup

Entree Choice of:

Chicken Roulade: Chicken breast pounded, stuffed with roasted red peppers, mushrooms, cheddar cheese, rolled, seared and baked. Sliced, topped with Lime-Cilantro Aioli and served with Mandarin Rice Salad on Mesclun

Lime and Ginger Poached Salmon served w/ Wild Pecan Rice Salad on Mesclun

Dessert:

Mango Sorbet

Almond Toffee Cream Wedding Cake

$5200 not including tax and service charge

* Lodging is included with different size rooms and number of people in rooms. We have 4 Queen rooms, 4 Suites, and one apartment included in this sample package

You may opt to pay for your guests' lodging or decide on a set price for each guest room to be charged to the individual guest and deducted from this package cost. You are responsible for all unsold rooms included in this package.

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