Sample Wedding Menus

Each wedding menu we create is carefully customized to meet the specific wants and needs of our clients. Pricing will range significantly based on menu selections and the size of the wedding. The following are some sample wedding menus.

Summer Menu

Hors d'Oeuvres

Passed Hors d’oeuvres
  • Gougeres with Maine lobster salad
  • Spinach and feta tartlets
  • Blini with smoked salmon, dill cream, capers
  • Wild mushroom and gruyere tartlets
  • Cucumber cups, lump crab, dill, red pepper
  • Standard Baking baguette, local mozzarella, tomato, basil
  • Thick cut bacon wrapped scallops, Maker’s Mark gastrique

Dinner

Plated, First Course
  • Meslcun with julienned carrots, cucumber, cherry tomatoes, watermelon radish, aged balsamic vinaigrette
  • Assorted crusty breads, whipped butter
Plated,  Main Course
  • House marinated beef tenderloin with split grilled lobster tail, house drawn butter, herb roasted fingerling, roasted asparagus
  • Wildflower honey and lime marinated chicken with mango-Maine blueberry salsa, cous cous with currants, brunoise vegetables, pine nuts, grilled local vegetables
  • Handmade ravioli with caramelized onions, goat cheese and thyme, Maker’s Mark cream

Dessert

 
  • Local strawberry shortcakes
  • Warm fudge brownies
  • Mason jars of local gelato scoops, crushed candy bar
  • Small blueberry tartlets
  • Wicked Joe Coffee Service

Fall Menu

Hors d'Oeuvres

Stationary Hors d’oeuvres
  • Homemade dolmades with olives, cornichons and figs
  • Assorted local small farm cheeses and imported cheeses, seasonal berries
  • Farmer’s market vegetables with lemon artichoke dip
  • Caponata with grilled pita triangles
  • Assorted artisan breads, crackers and breadsticks
Passed Hors d’oeuvres
  • Mini Maine lump crabcakes, chipotle aioli
  • Crostini with whipped goat cheese, prosciutto and figs
  • Filet and port-poached portabello, wrapped with chive
  • Beet and potato pancakes, Maine apple chutney

Dinner

Plated, First Course
  • Roasted butternut squash bisque, hazelnut oil
  • Popovers, whipped honey butter
Family Style, Main Course
  • House marinated beef tenderloin, wild mushroom butter, fried leeks
  • Dry-rubbed Atlantic salmon, coriander, dill, mustard seed, fennel
  • Roasted root vegetable casserole- sweet potatoes, carrots, rutebegas
  • House layered Maine gold potatoes, apples, heavy cream, gruyere
  • Baked kale
  • Roasted asparagus

Dessert

 
  • Small two tiered cutting cake, pumpkin spice with cream cheese frosting
  • Maine blueberry pie
  • Maine apple pie
  • Homemade whipped cream and local ice cream
  • Flourless chocolate cake, with whipped cream and raspberries
  • Wicked Joe Coffee, regular and decaf

Winter Menu

Hors d'Oeuvres

Stationary Hors d’oeuvres
  • Baked brie with figs
  • Warm parmesan artichoke dip with crostini
  • Bubbly parmesan spinach dip
  • Assorted squashes, cucumbers, carrots, asparagus, broccoli and cherry tomatoes with lemon artichoke dip
  • Local Maine cheeses, imported cheeses with berry preserves and artisan breads

 

Dinner

Family Style Salad, First course
  • Mesclun salad with grapes, candied walnuts, gorgonzola, savory blueberry vinaigrette
  • Assorted crusty breads and whipped honey butter
 
Buffet, Main Course
  • Braised short ribs, with leeks, shallots, carrots, malbec
  • Seared pork tenderloin with mulled apples
  • Four cheese macaroni and cheese
  • Roasted winter squashes drizzled with maple-brown sugar glaze
  • Roasted carrots, leeks, parsnips
  • Sauteed swiss chard

Dessert

  • Three-tiered farmstyle wedding cake- carrot cake with textured cream cheese frosting
  • Bolero glasses of tiramisu
  • Chocolate mousse
  • Wicked Joe Coffee Service

Spring Menu

Hors d'Oeuvres

Stationary Hors d’oeuvres
  • Assorted Maine small farm cheeses, turkish figs, marcona almonds and fresh, local berries, assorted artisan breads
  • Farmer’s market crudite, lemon parmesan dip
  • Homemade guacamole and roasted tomato salsa, homemade tortilla chips
  • Assorted breads, crackers and crostini
Passed Hors d’oeuvres
  • Mini Bisson’s Farm cheese burger sliders
  • Bamboo cones of parmesan dusted frites
  • Mini haddock tacos, chiffonade cabbage, mango-Maine blueberry salsa
  • Mini pulled pork sandwiches, with homemade icebox pickles

Dinner

Plated, First Course
  • Mesclun with strawberries, goat cheese, candied pecans, aged balsamic vinaigrette
  • Assorted crusty breads, olive oil
 
Buffet, Main Course
  • Rosemary and garlic beef tenderloin skewers
  • Lemon and oregano chicken skewers
  • Farmer’s Market vegetable skewers
  • Quinoa with parsley, tomatoes, lemon zest
  • Corn, basil, cherry tomatoes, avocado
  • Watermelon, cantaloupe, shaved cucumber, fresh mint

Dessert

  • Wedding Cake, smooth buttercream -vanilla cake with lemon curd and fresh blueberries and raspberries
  • Sweets platter: coconut macaroons, fudge brownies, blueberry crumb bars, lemon bars 
  • Wicked Joe CoffeeService