Choosing a Seasonal Wedding Menu

Choosing seasonal menu options actually helps with the flavor profile of your meal. We love offering several options for each month in our banquet season. See our banquet menu here. We offer two menu tastings throughout the year, fill out the form below to be notified before our next menu tasting.

May

Look for items with artichokes, asparagus, broccoli, crab, or spinach.

Hors d’oeuvres

A mediterranean display with warm artichoke spinach dip, spanakopita, and hummus, antipasto skewers, and crab rangoon.

Salad

Spinach salad with sliced white mushrooms, red onions, red peppers, tomatoes, grated hard boiled egg, bacon bits and grated blended cheeses.

Entrée

Broccoli stir fry, O’Brien red potatoes, fresh crab stuffed New England haddock, and bourbon marinated steak tips.

June

Choose items with asparagus, bell peppers, carrots, spinach, or summer squash.

Hors d’oeuvres

An italian delight of bruschetta, chicken focaccia pizza, and mushrooms stuffed with spinach and feta.

Salad

A fresh garden salad with fresh chopped greens with tomatoes, onions, peppers and cucumbers dressed with italian or ranch dressing.

Entrée

Summer squash medley, red roasted potatoes with garlic and herbs, chicken oscar, and roasted tenderloin.

July

Choose items with bell peppers, carrots, tomatoes, summer squash, or salmon.

Hors d’oeuvres

A display of bruschetta, antipasto skewers, and smoked salmon canapés with lemon-pepper seasoned cream cheese on rye.

Salad

A bed of greens with tomatoes, basil and fresh mozzarella served with a basil infused balsamic blend.

Entrée

Glazed carrots, tomato and basil rice, orange ginger glazed grilled salmon, and slow roasted sirloin.

August

Choose items with artichokes, bell peppers, carrots, cauliflower, garlic, tomatoes, summer squash, or salmon.

Hors d’oeuvres

A mediterranean display with warm artichoke spinach dip, spanakopita, and hummus, antipasto skewers, and mini beef wellingtons.

Salad

A fresh garden salad with fresh chopped greens with tomatoes, onions, peppers and cucumbers dressed with balsamic or italian dressing.

Entrée

A vegetable mélange of carrots, broccoli, and cauliflower, herb onion & garlic rice, pinot grigio chicken, and london broil.

September

Choose items with apples, artichokes, bell peppers, carrots, cauliflower, garlic, potatoes, or tomatoes.

Hors d’oeuvres

A baked crostini with sharp cheddar cheese, caramelized onion and sliced apple on a sliced baguette, bruschetta, and focaccia pizza.

Salad

A blend of wild greens, red onions, apples, candied walnuts, dried cranberries and feta cheese.

Entrée

Green beans almondine with onions and red peppers, mashed potatoes, chicken bruschette, and roast pork.

October

Choosing items with apples, artichokes, bell peppers, butternut squash, carrots, cauliflower, cranberries, garlic, spinach, or tomatoes.

Hors d’oeuvres

Chicken focaccia pizza, mini shrimp, scallop and lobster wellingtons, and mushroom caps stuffed with spinach and feta.

Salad

Spinach salad with sliced white mushrooms, red onions, red peppers, tomatoes, grated hard boiled egg, bacon bits and grated blended cheeses.

Entrée

Baked butternut squash with a maple syrup sauce, sautéed new potatoes, chicken breast stuffed with apple, cranberry & sage stuffing, and prime rib.

November

Choosing items with apples, bell peppers, broccoli, butternut squash, cauliflower, garlic, spinach, or root vegetables.

Hors d’oeuvres

A baked crostini with sharp cheddar cheese, caramelized onion and sliced apple on a sliced baguette, bacon wrapped scallops, and mild Italian stuffed mushroom caps.

Salad

A fresh garden salad with fresh chopped greens with tomatoes, onions, peppers and cucumbers dressed with balsamic or raspberry dressing.

Entrée

Seasonal roasted root vegetables, garlic mashed potatoes, chicken saltimbocca, and london broil with a red wine and garlic demi-glace.

 

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6 thoughts on “Choosing a Seasonal Wedding Menu

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