Wedding Catering Menu

Our personalized wedding planning will make your big day special, whether big or small, indoors or outside. Every detail will be taken care of to your exact specifications.

Call 508-687-3133 to speak with our catering director or book your event online.

Hors D'oeuvres

Hot

*Scallops in Bacon

*Oyster Rockefeller

Fire-Cracker Shrimp

Prosciutto Wrapped Shrimp

Clams Casino

Bacon Wrapped Chicken

Teriyaki Chicken Skewers

Lemon Chicken Brochettes

Swedish Meatballs

Beef Satay (teriyaki)

Peppered Pork Belly

Pulled Pork "Mini Taco"

Pigs in a Blanket

*Lollipop Lamb

*Garlic Lamb Brochettes

*Mini Crab Cakes

Spring Rolls

Spinach and Feta Pies

Spanakopita

Stuffed Mushrooms

Chicken Cordon Bleu Bites

Cold

Spicy Shrimp Guacamole (crostini)

Smoked Salmon Cucumbers

*Lobster Filo

*Assorted Seafood Canapes

*Crab Salad Endive

Tuna Crudo Toast Points

Tuna Wonton w/Wasabi Aioli

Bruschetta Crostinis

Tomato Mozzarella "Skewers"

Gorgonzola Portobella Crostinis

Wild Mushroom Polenta Points

Deviled Eggs Stuffed Tomatoes

Tomato Mozzarella "Skewers"

Gorgonzola-Portobella Crostinis

Wild Mushroom Polenta Points

Marinated Artichokes

Greek "Salad" Brochettes

Prosciutto Wrapped Asparagus

*Duck & Fig Toast Points

Tandoori Beef Bruschetta

Beef Tartare Crostinis

*Premium item upcharge

Buffet Packages

Jump to a section  SIlver Buffet  |  Gold Buffet  |  Platinum Buffet

Silver Buffet

Hors D'oeuvres (Pick 4)

Vegetable Spring Rolls

Fire Cracker Shrimp

Coconut Shrimp

Teriyaki Chicken Skewers

Beef Satay

Peppered Pork Belly

Spinach and Feta Pie

Spanikopita

Salad (Pick 1)

Garden Salad

Caesar Salad

Baby Spinach and Bacon Salad

Iceberg salad

Arugula Salad

Buffet Options (Pick 2)

Garlic Shrimp

Chicken piccata

Teriyaki steak tips

Mesquite Chicken

Lemon Butter Salmon

Baked haddock

Steak au poivre

Sides (Pick 2)

Grilled Asparagus in Lemon Vinaigrette

Truffle mashed potatoes

roasted garden vegetables

wild rice and basmati pilaf blend

Gold Buffet

Hors D'oeuvres (Pick 4)

Chicken Cordon Bleu bites

Mini Crab Cakes

Lemongrass Beef Skewers

Buffalo Chicken Mac & Cheese Fritters

Tomato, Basil, & Burrata Arancinis

Bacon Wrapped Chicken Thighs

Duck and Fig Crostinis

Salad (Pick 1)

Cous cous salad

Heirloom tomato and burrata

Greek salad

braised beet salad

Boston bibb, pork belly, and blue cheese

Spinach and pancetta

Arugula and Bacon

Pasta (Pick 1)

Cheese Tortellini in a Creamy Alfredo Sauce

Rigatoni Carbonara

Portobello Mushroom Ravioli in a Browned Butter Sauce

Entrees (Pick 2)

Char-grilled Sirloin Steak Tips

Salmon Caponata

Stuffed Chicken

Chicken Teriyaki

Beef Braciole

Side Dishes (Pick 2)

Roasted Sweet Potatoes with Cinnamon & Honey

Roasted Brussel Sprouts with applewood Smoked bacon

Roasted Corn with sharp cheddar cheese, Jalapeño & Lime

Bordelaise Potatoes (sliced, floured and sautéed with hot

or sweet peppers & onions with red wine)

Platinum Buffet

Hors D'oeuvres (Pick 4)

Scallops and Bacon

Pastry with Spinach & Asiago Cheese Filling

Assorted Seafood Canapé

Crab Salad and Endive

Artichoke and Goat Cheese Bruschetta

Fried Ravioli with Homemade Marinara

Mini Monte Cristo Sandwiches

Mac & Cheese Cups w/ seasoned crumbs

Lollipop Lamb Chop

Salad (Pick 2)

Pear and Gorgonzola with Rocket Leaf

Spinach and Goat Cheese w/ Warm Pancetta Vin.

Feta, Watermelon, and Arugula

Brussel Sprout Salad

Tomato and Burrata

Mediterranean Vegetables

Horiatiki Salad

Bleu and Bacon

Cantaloupe, Prosciutto, and Sage

Carving Station (Pick 1)

Sea Salt Prime Rib

Sesame Crusted Tuna Loin

Tenderloin of Beef

Steam Ship Round

London Broil

Lamb Loin

Pork Loin

Pasta Station (Pick 3)

Alfredo

Chicken Carbonara

Shrimp Scampi

Primavera

Pesto Cream

Seafood Arrabbiata

Lobster Raviolis

Entree (Pick 2)

Chicken Marsala

Egg-Dipped Chicken Française

Chicken Piccata

Chicken & Eggplant Sorrentino

Baked Stuffed Chicken

Eggplant Involtini

Rack of Lamb

Steak au Poivre Entree

Gorgonzola NY Strip

Tornados of Beef

Pork tenderloin medallions

Haddock Piccata

Haddock Française

Pasticcio Crusted Salmon

Salmon Béarnaise

Halibut w/ Saffron Coulis

Side Dishes (Pick 2)

Cheddar Bacon Dutchess

honey glazed carrots

String Beans Almondine

Roasted sweet potatoes

Roasted Rosemary Potatoes

Au gratin potatoes

Stir Fry Rice

Cous Cous

Risotto Croquettes

grilled asparagus

Roasted Corn Succotash

Broccolini

Plated Options

Salad Options

  • Garden Salad

    Mixed greens, cherry tomatoes, bell peppers, cucumber, and Parmesan croutons.

  • Caesar salad

    Crisp romaine shaved romano and house Caesar dressing.

  • Harvest Salad

    Field greens, butternut squash, cherry tomatoes, sunflower seeds, craisins, apples, toasted almonds, and feta cheese.

  • Tomato Mozzarella Salad

    Sliced garden tomatoes, mozzarella, shaved basil, VOO, and balsamic reduction.

  • Avocado Cucumber Salad

    Chopped salad of avocado, cucumber, tomato, and onion in a lemon vinaigrette.

  • Panzanella

    Artisan bread, cucumber, tomato, shaved romano, and onion tossed in olive oil and balsamic.

  • Horiatiki Salad

    Cucumber, tomato, onion, and feta cheese in a lemon vinaigrette.

  • Beet Salad

    Braised beets, red onion, and heirloom tomatoes with goat cheese and dandelion greens.

  • Fatouch Salad

    Romaine, parsley, onion, tomato, cucumber, crispy pita, Za'atar, and lemon garlic vinaigrette.

  • Watermelon Salad

    Watermelon, cucumber, and mint tossed in a sugarcane vinaigrette.

  • Prosciutto and Cantaloupe

    Shaved prosciutto with cantaloupe and basil leaf.

  • Spinach Salad

    Baby spinach, tomato, hard-cooked egg, red onion, and pancetta Vinaigrette.

Soup Options

"Pho" Soup

She-Crab Soup

Lobster Bisque

Seafood Chowder

Vegetable Minestrone

New England Clam Chowder

Minted Watermelon "Soup"

Italian Wedding Soup

Butternut Bisque

Tomato Bisque

Gazpacho

Chicken Picatta from Salt of the Earth catering
Chicken Picatta
Chicken Parmesan
Chicken Parmesan

Main Courses Entrees

  • Pistaccio Crusted Salmon

    Toasted pistaccio with tomato beurre blanc.

  • Baked Haddock

    Crisp romaine shaved romano and house Caesar dressing.

  • Swordfish Piccata

    Capers, parsley, and lemon butter.

  • Swordfish Oscar

    Asparagus, lump crab, and hollandaise.

  • Garlic Swordfish Vongole

    Parmesan butter, prosciutto, and littleneck bianco.

  • Broiled Haddock

    Cockle and sea clam stuffed topped laced in a Charon sauce.

  • Haddock Caprese

    Baked with heirloom tomato, basil, and fresh mozzarella.

  • Salmon Florentine

    Bacon, spinach, and Romano cream sauce.

  • Salmon Au Poivre

    Lightly pepper crusted with cognac butter.

  • Shrimp "Provencal"

    Kalamata olives, spinach, tomato, and artichokes in lemon and garlic butter.

  • Shrimp and Prosciutto

    Wrapped in prosciutto laced in burnt sage butter.

  • Baked Stuffed Shrimp

    Crab stuffed, laced in a hollandaise sauce.

  • Seafood Casserole

    Shrimp, haddock, and scallops ritz cracker baked, laced in a lemon beurre blanc.

  • Pan Roasted Halibut

    Served with a saffron cream sauce.

  • Steak Tips

    Teriyaki BBQ marinated.

  • Prime Rib

    Laced in au jus.

  • Braised Short Rib

    Port wine braised fresh rosemary.

  • Grilled Hanger Steak

    Laced in chimichurri sauce.

  • Duck l'orange

    Laced in orange brandy butter.

  • Chicken Sorrentino

    Eggplant, basil, provolone and pomodoro.

  • Chicken Oscar

    Asparagus and lump crab, laced in hollandaise.

  • Baked Stuffed Chicken

    Sausage stuffed with sage butter.

  • Chicken Saltimbocca

    Layered with prosciutto, sage, and Swiss cheese laced in a marsala demi glaze.

  • Chicken Française

    Egg battered with parsley, capers, and lemon butter.

  • Chicken Marsala

    Marsala butter with button mushrooms.

  • Chicken Piccata

    Laced in lemon-caper butter.

  • Grilled Center Cut Pork Chop

    Served with minted apple chutney.

  • Pork Tenderloin Medallions

    Laced in a port wine reduction.

  • Roasted Pork Loin

    Served with marsala demi butter.

  • Chicken Parmesan

    In a Pomodoro sauce with fresh mozzarella.

  • Hoisin Glazed Pork Chop

    Hoisin and ginger glazed.

  • Mustard Parmesan Statler Chicken

    Mustard seed panko and Parmesan crusted laced in a creamy dijonnaise.

  • Chicken Cordon Bleu

    Smoked ham and Swiss cheese stuffed with a sage béchamel.

  • Fillet Mignon

    Served with béarnaise.

  • NY Strip Loin

    Roasted with truffle-parmesan butter.

  • Grilled Veal Chop

    Served with foie gras butter.

  • Roasted Rack of Lamb

    Minted pan jus.

  • Garlic Rosemary Lamb Loin

    Served with tzatziki sauce.

Main Stationary Displays

middle eastern Mezze

Antipasto

Cheese and Fruit

Fruit display

Raw Bar

crudités of vegetables

Mini tacos

Baked potato

assorted sliders

Carving Station

Mesquite Ham

Spiral Ham

Suckling pig

Lamb Loin

Rack of lamb

Leg of lamb

Honey Ginger Turkey

Stuffed Capon (chicken)

Sesame Crusted Tuna Loin

Sea Salt Prime Rib

Beef Rouladen

Tenderloin of Beef

Steamship Round

London Broil

Cheese-filled Terres Major

Beef Wellington

Pork roulade

Pork Loin

Pasta Station

Alfredo

Chicken Carbonara

Shrimp Scampi

Primavera

Pesto Cream

Seafood Arrabbiata

Lobster Raviolis

Aglio e olio

Parmesan wheel

Vegetable Options

Green Bean Almondine

Grilled Squash

Caponata

Broccolini

Candied Carrots

Braised Beets

Sweet Buttered Leeks

Crispy Bean Trio

Haricot Vert

Roasted Tuscan Vegetable

Grilled Asparagus

Brussel Sprouts and Belly

Riced Cauliflower

Stuffed Tomato

Stuffed Zucchini

Ratatouille

Succotash

Roasted Medley

Braised Root Vegetable

butternut squash

Starch Options

Garlic Whipped Potatoes

Lyonnaise Potatoes

Duchess Potatoes

Au Gratin

Crushed Potatoes

Tourne Potatoes

Roasted Potatoes

Angel Hair Flan

Baked Potato

Twice Baked with Bacon

Sticky Rice

Rice Pilaf

Basmati Rice

Risotto

Roasted Sweet Potatoes

Cous Cous

Truffle Whipped Potatoes

Wild Rice

Sample Plated

All plated entrees include a cheese/fruit station, bread and butter.

  • Pistachio Crusted Salmon

    Pork belly gratin potatoes, goat cheese, and asparagus.

  • Baked Haddock

    Ritz cracker, rosemary potatoes, and oven-roasted Tuscan vegetables.

  • Pan Roasted Haddock

    Capers, parsley, and lemon butter.

  • Pan Roasted Sea Bass

    Crispy speck, peppercorn risotto, and horseradish pea puree.

  • Lobster Tail Al Forno

    Tourne potato, haricot vert, and laced in an orange hollandaise.

  • Surf and Turf

    Petite filet mignon, jumbo scampi, roasted garlic crushed potatoes, and crispy bean trio.

  • Surf and Turf II

    Petite filet mignon, lobster tail Florentine, parmesan mashed, and grilled asparagus.

  • Roasted Filet Mignon

    Morels, cabernet reduction, goat cheese crushed yams, and peppercorn sweet butter leeks.

  • Rack of Lamb

    Twice-baked potato with Gorgonzola and bacon, candied carrots, and minted apricot and ginger marmalade.

  • Statler Chicken

    Sugarcane brined, mustard seed puree, truffle accented whipped potatoes, and braised brussel leaves.

  • Chicken Picatta

    Lemon-caper veloute, rice pilaf, and chiffonade brussel sprouts.

  • Stuffed Chicken

    Provolone, mesquite ham, sage, horseradish cream sauce, roasted potatoes, and grilled asparagus.

  • Chicken Parmesan

    Vodka sauce, burrata cheese, and pappardelle aglio e olio.

Prices are subject to change.