Wedding Package #1

Banquet Wedding
Wedding Outdoor
Blue Wedding Cake
Outdoor Wedding
Hot Serve Wedding
Wedding Wine
Hot Plate
Passed Hors d’oeuvres
Miniature Maryland Crab Cakes
Stuffed Mushrooms
Beef Wellingtons

Platter Presentations
Imported and Domestic Cheese Display
with Assortment of Crackers

Sliced Tropical Fruit and Berries
Carving Station
Prime Rib with Horseradish Cream
and Au Jus

Chef Attended Station
Mashed Potato Martini Bar
Served with sour cream, broccoli,
bacon, chives and cheese

Wedding Package #2

Passed Hors d’oeuvres
Miniature Quiche
Stuffed Mushrooms

Antipasto Display
Grilled, Assorted Vegetables, Sliced Mozzarella, Artichoke Hearts, Black & Green Olives
Caesar Salad with Hearts of Romaine, Shredded Parmesan,
Herbed Croutons and Creamy Dressing
Carving Station
Roast Steamship of Beef with
Silver Dollar Rolls and Horseradish Cream

Chef Attended Station
Cavatappi and Bow Tie Pasta with Marinara and Alfredo Sauce served with Rock Shrimp, Grilled Chicken, Meatballs and assorted toppings

Wedding Package #3

Passed Hors d’oeuvres
Bacon Wrapped Scallops
Beef Wellingtons
Proscuitto Wrapped Asparagus
Chicken Satay

Cold Seafood DisplayShrimp, Poached Salmon, Oysters

Sliced Tropical Fruits and Berries with Imported and Domestic Cheese

Seasonal Grilled Vegetables
Carving Station
Prime Rib with Horseradish Cream and Au Jus

Stuffed Pork Loin with Wild Rice and Apricot Stuffing

Chef Attended Station
Risotto accompanied with Parmesan, Mushrooms, Sundried Tomatoes and Grilled Chicken

Wedding Plated Package #1

Cocktail Hour
Smoked Salmon and Havarti Crostini
Mushroom Tartlets

Add Beverage Service
Four hours of deluxe bar service including champagne toast
Dinner Service
Mixed Green Salad with Mandarin Oranges, Toasted Walnuts and Raspberry Vinaigrette

Dual Entrée of Roast Sliced Tenderloin and Baked Salmon in Lobster Cream Sauce, Seasonal Vegetable and Risotto Cake

Wedding Reception Buffet Dinner #1

Caesar Salad with Parmesan, and Herb Croutons
Stuffed Roma Tomatoes
Honey Almond Chicken
Sliced Sirloin with Au Jus
Fettuccine with Zucchini, Arugula, Basil and Lemon

Buttermilk Mashed Potatoes
Rice Pilaf
Glazed Carrots
Chef’s Seasonal Vegetable Medley

Room Capacity

Ballroom (100-200 people)

Magnolia Room (40-60 people)

Azalea Room (20-50 people)

Dogwood Room (8-15 people)
Ceremony Fee (50-200 people)
Includes chairs, runner and trellis