• Custom-Cut Ice Sculpture

• Wedding Night Accommodations for the Bridal Couple

• Guaranteed Room Availability for Your Guests


Wedding Package 1 Hors d'Oeuvres Assortment (For Plated Dinners)
Your reception begins with International and Domestic cheeses displayed with
sliced melon, seasonal berries, and a medley of crisp garden vegetables,
all served with appropriate sauces, assorted crackers and warm French bread.

Choose Four:

Cape Scallops Wrapped in Bacon

Crab Stuffed Mushroom Caps

Assorted Cocktail Quiche

Thai Egg Rolls

Spanokopita

Chicken Tenderloins

Mini Sausage Calzone

Smoked Chicken in Filo Dough
Asparagus Tartlets

A Variety of Cold Canápes

Crab Salad Profiteroles

Swedish Meatballs

Crab Rangoons

Melon and Prosciutto

Deviled Eggs

Nantucket Seafood Stew Cream of Broccoli & Cheddar Soup Shrimp Cocktail

Lobster Bisque

Appetizers

New England Clam Chowder Chilled Fruit Soup

Fresh Melon and Berries

Fresh Fruit Cocktail with Sorbet

Entrées

Filet Mignon

Center cut filet of tenderloin
Cooked medium-rare, served with bernaise sauce

Char-Grilled North Atlantic Swordfish Steak
Maître d'hôtel Butter

Roast Prime Rib of Beef Au Jus
Sesame Salmon

Filet of Salmon
Encusted with sesame seeds, sautéed and finished with a fresh ginger, soy and honey beurre blanc

Herb Crusted Roast Sirloin
Cabernet mushroom sauce

Land and Sea
A petite filet mignon accompanied by two baked stuffed Gulf shrimp

Chicken Piccata
A boneless breast in parmesan-chive egg batter, sautéed and finished with a lemon butter sauce

Chicken Champignons
Sautéed boneless breast with cognac mushroom sauce

Chicken Neptune
Sauteed marinated breast of chicken topped with two grilled shrimp, finished with a pesto sauce

Broiled Chatham Schrod
Topped with cracker crumbs and finished with lemon butter

Veal Hommard
Lightly breaded medallions sautéed, topped with lobster, broccoli florets and béarnaise sauce

Mixed Grill
Char-grilled medallions of tenderloin and chicken topped with a roasted pepper jus lié

Entrées include choice of appetizer, salad, appropriate accompaniments, warm rolls and butter

Coffee, Tea, Decaffeinated Coffee

Salads

Sea Crest House Salad or

Classic Caesar Salad

Sorbet

Frozen citrus to refresh and cleanse the palate prior to the main course
(Kiwi, Lime, Champagne, Lemon or Mango)

Wedding Package 2 Hors d'Oeuvres Assortment (Butler Service)
Your reception begins with International and Domestic cheeses displayed with
sliced melon, seasonal berries, and a medley of crisp garden vegetables,
all served with appropriate sauces, assorted crackers and warm French bread.

Choose 4:

Scallops Wrapped in Bacon

Crab Stuffed Mushrooms

Chicken Tenderloins

Assorted Cocktail Quiche
Thai Egg Rolls

Mini Sausage Calzone

Smoked Chicken in Filo Dough

Asparagus Tartlets

Salad Station

Garden Salad Bar, Caesar Salad and Antipasto Display
Complete with marinated vegetables, imported meats and cheese

Little Italy

A chef will be provided to prepare your pasta selection.
Please choose from the following:

Tri-Colored Cheese Tortellini
Tossed with fresh sea scallops and baby shrimp in pesto cream

OR

Bow Tie Pasta
Sautéed in virgin olive oil with fresh herbs, parmesan cheese,
wild mushrooms and lobster

Served with crusty garlic bread and warm focaccia.

Stir Fry

A chef will create stir-fried specialties incorporating the following ingredients:

Marinated chicken, beef tenderloin tips
Vegetable bouquetiere and bean sprouts inginger teriyaki glaze, served with steamed white rice

Carvery
Chef carved maple glazed Virginia Ham, herb crusted Sirloin of Beef or
Roast Turkey Breast. (Please select any two)

Complimenting these carved items will be freshly baked finger rolls, pommery mustard, béarnaise, English horseradish sauce and cranberry orange relish.

Coffee, Tea, Decaffeinated Coffee

Minimum of 125 guests required.

Wedding Package 3 Hors d'Oeuvres Assortment (Butler Service)
Your reception begins with International and Domestic cheeses displayed with
sliced melon, seasonal berries, and a medley of crisp garden vegetables,
all served with appropriate sauces, assorted crackers and warm French bread.

Choose 6:

Scallops Wrapped in Bacon

Crab Stuffed Mushrooms

Baked Clams Casino

Spanikopita

Crab Rangoons

Lobster Brioche
Crab Salad Profiteroles

Chicken Tenderloins

Melon & Berry "Peacock"

Thai Egg Rolls

Smoked Chicken in Filo Dough

A Variety of Cold Canapés


Raw Bar

Freshly shucked Cotuit Oysters, Llittleneck Clams and Gulf Shrimp Cocktail
Presented around a custom cut ice sculpture.
Served with cocktial sauce, oyster crackers and lemon wedges.

Salad Station

Garden Salad Bar, Antipasto Display
Complete with marinated vegetables, imported meats and cheeses,
and Chef tossed classic Caesar salad with grilled Cajun chicken.

Little Italy
A chef will be provided to prepare your pasta selection.
Please choose from the following:

Tri-Colored Cheese Tortellini
Tossed with fresh sea scallops and baby shrimp in pesto cream

OR

Bow Tie Pasta
Sautéed in virgin olive oil with fresh herbs, parmesan cheese, wild mushrooms and lobster.
Served with crusty garlic bread and warm focaccia.

Stir Fry
A chef will create stir-fried specialties incorporating the following ingredients:
Marinated chicken strips, tenderloin tips, vegetable bouquetier and bean sprouts in
ginger teriyaki glaze, served with steamed white rice.

Carvery
Chef carved maple glazed Virginia Ham, herb crusted Tenderloin of Beef or
Roast Turkey Breast. (Please select any two)

Complimenting these carved items will be freshly baked finger rolls, pommery mustard, béarnaise, English horseradish sauce and cranberry orange relish.

Coffee, Tea, Decaffeinated Coffee

Minimum of 125 guests required.

Price subject to change without notice.

Price guaranteed 90 days prior to function date.

Price subject to 18% administrative fee and Massachusetts tax.

Minimum guarantee count required 10 days in advance of function date.