GLORIOUS WEDDING PACKAGE

COCKTAIL RECEPTION
Passed Hors D’oeuvres
For your Glorious Wedding Package
Kindly select a combination of Four Hors D’oeuvres below
to be passed on trays by wait staff

Hot
Spinach, Feta and Poppy Seed Turnover
Crispy Vegetable Spring Rolls with Plum-Mustard Dip
Shrimp Dumpling with Orange-Ginger Sauce
French Style Crab Cakes with Tarragon Aioli *
Kalamata Olive Tart
Grilled Chicken & Jack Cheese Quesadilla with Guacamole
Brie Cheese, Pear, and Almond Beggar’s Purse
Grilled Pizza with Prosciutto, Asparagus & Blue Cheese
Scallops in Bacon with Maple-Grain Mustard Glaze
Coconut Crusted Chicken, Honey-Curry Dip
Beef “Teriyaki” Skewers with Fiery Chinese Mustard
Artichoke, Parmesan & Goat Cheese Fritter, Basil Pesto & Red Pepper Sauce
Mini-Reuben Sandwiches on Caraway Rye
Demitasse Cups of Spiced Butternut Squash Bisque
Chicken-Cashew Spring Rolls with Plum-Mustard Dip
Cosmo Cup filled with Mashed Potato, Sliced Beef Tenderloin & Red Wine Sauce

Chilled
Sun Dried Tomato and Goat Cheese Mousse with Black Olive on Focaccia
Fresh Thai Summer Rolls with Peanut Sauce
Cherry Tomato, Mozzarella & Fresh Basil Brochettes with Sweet Onion Vinaigrette
Ripe Melon wrapped in Aged Prosciutto di Parma
Smoked Salmon & Fennel Profiteroles
Parmesan Breadsticks Wrapped in Prosciutto
Baby Yukon Gold Potatoes with Sour Cream
with American Caviar
with Sevruga Caviar

DISPLAYED HORS D’OEUVRES
Kindly select one Displayed Hors D’oeuvre for your Package

An Array of International and Domestic Cheeses
Accented with Fresh & Dried Fruits, Nuts, Crackers
- - - - -
Basket of Fresh Vegetable Crudités
with Olive and Caramelized Onion Dips
- - - - -
Antipasto with Thinly Sliced Hard Salami & Capiacola,
Marinated Olives, Marinated Artichokes, Pesto Grilled Squashes,
 Balsamic Grilled Mushrooms, and Tomato Mozzarella Salad
- - - - -
Tapas Table with Roasted Garlic Hummus, Marinated Feta Cheese,
Crisp Pita Triangles, Panzanella Salad, Herbed Kalamata Olives,
Fire-Roasted Peppers and Spicy Fried Calamari
- - - - -
Warm Tri-Colored Corn Tortilla Chips
Fresh Tomato Salsa, Guacamole and Sour Cream
- - - - -
Baked Brie en Croûte,
Apple-Dried Cranberry Compote, Spiced Nuts
and Assorted Cracker Breads

THE FOUR COURSE DINNER

Soup and Appetizer Selections
Kindly Select one Soup or Appetizer for your Package

Butternut Squash Bisque
“Italian Wedding” Soup
Chilled Tomato Gazpacho
Carrot-Ginger Soup with Coconut & Cilantro
New England Clam Chowder with Smoked Bacon and Chives
Wild Mushroom Risotto with Shaved Parmesan, Truffle Cream & Thyme
J.F.K. Lobster Bisque with Tarragon 
Asparagus Ravioli with Oyster Mushrooms,
Radicchio, Asparagus Tips & Asparagus Butter
Crab Cakes with Braised Leeks & Grain Mustard Sauce 
Chilled Shrimp Cocktail with Cocktail Sauce
Smoked Salmon with Warm Potato Pancake,
Horseradish Crème Fraîche & Baby Field Greens

Salads
Kindly Select one Salad for your Package

Traditional Caesar Salad with Garlic Croutons and Black Olives
Baby Field Greens with Sherborn Inn Dressing
Sherborn Inn SIGNATURE Baby Spinach and Ripe Pear Salad
Blue Cheese, Spiced Walnuts and Balsamic Syrup 
Ripe Tomato and Mozzarella Salad
Balsamic, Basil Oil and Cracked Pepper 
Grilled Portabella Mushrooms with Ricotta Salata,
 Mixed Greens & Sherry Pinenut Vinaigrette

 Intermezzo Sorbets
Served in a Champagne Coupe
Champagne . Raspberry . Lemon . Green Apple

Entrée Selections
Kindly Select Two Entrees

Shallot Crusted Statler Breast of Chicken
Sour Cream Mashed Potatoes,
French Beans, Roasted Portabella Mushrooms & Red Wine Sauce
- - - - -
Honey-Mustard Glazed Roast Pork Loin,
Grilled Vegetables, Herb Roasted Potatoes & Orange Sauce
- - - - -
Potato Crusted Atlantic Salmon
Tender Vegetables, Chive Crème Fraîche
- - - - -
Chicken Saltimbocca with Prosciutto, Sage & Fresh Mozzarella
Saffron Risotto, Garlicky Zucchini
- - - - -
Grilled Veal Chop, Creamy Potatoes and Leeks, Market Vegetables
- - - - -
Peppered Swordfish Steak, Warm Oven-Dried Tomatoes,
New Potatoes, Green Beans & Basil Pesto
- - - - -
Grilled Center-Cut Filet Mignon, Horseradish Mashed Potatoes
Garlicky Spinach, Market Vegetables & Port Wine Sauce
- - - - -
Herb Crusted Rack of Lamb
Truffle Potato Puree, Glazed Baby Carrots, Mint Demi-Glace
- - - - -
Surf & Turf Teriyaki Grilled Chicken & Sugarcane Shrimp
Scallion Mashed Potatoes, Chinese Longbeans, & Ginger-Soy Glaze
- - - - -
Grilled Tenderloin of Beef and Half Split Maine Lobster
Merlot Reduction and Tarragon Butter
Wild Mushroom Risotto and Jumbo Asparagus

DINNER BUFFET

Soups
Kindly choose one:

Traditional Clam Chowder
Caramelized Onion Soup with Gruyere Croutons
Chef’s Seasonal Soup Selection
Lobster Bisque with Tarragon

Appetizers
Kindly choose three:

Grilled Mediterranean Vegetables with Crumbled Feta and Black Olives
Seasonal Field Greens with Assorted Dressings
“Chopped Salad” with Tomato, Cucumber, Hard-cooked Eggs, Cauliflower,
Olives, Shaved Radish, & Aged Red Wine Vinaigrette
Classic Caesar Salad with Croutons and Parmesan
Sherborn Inn SIGNATURE Baby Spinach Salad with Ripe Seasonal Fruits,
Spiced Pecans, Blue Cheese and Balsamic Syrup
Sliced Ripe Tomato with Mozzarella Salad with Pine Nuts and Basil
Warm Crab Spring Rolls with Sweet Chili Dipping Sauce

Entrees
Kindly choose three:

Medallions of Chicken with Artichokes, Sun Dried Tomatoes, Lemon and Capers
Herb Seared Salmon with Orange-Saffron Sauce
Ricotta Cheese Tortellini with Roasted Tomato, Spinach and Bacon
Balsamic Glazed Beef and Sweet Pepper Brochettes
Sautéed Veal Scaloppini with Porcini Mushrooms, Marsala, Prosciutto, Garlic, Herbs
Thai-Grilled Chicken with Cilantro, Lime Juice & Coconut Milk
Garlic and Herb Roasted Shrimp
Roasted Tenderloin of Beef, Red Wine Sauce)

Accompanied by:
Choice of Potatoes, Rice, Soft Polenta, or Parmesan Risotto
Chef Selection of Market Vegetable
Assorted Fresh Breads and Rolls with Sweet Butter
Pastry Chef’s Selection of Cakes, Tortes, Pastries and Cookies
Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Teas

WEDDING BRUNCH BUFFET

This Brunch Buffet requires a minimum of 35 guests
(in place of the Four Course Dinner)

Seasonal Selection of the Ripest Fruits and Berries
Fresh Orange Juice, Grapefruit Juice and V-8
Field Greens with Sherborn Inn Dressing
Marinated Asparagus with Crumbled Goat Cheese, Raspberry Vinaigrette
Bagels with Cream Cheese and Butter
Cheddar and Fresh Herb Scrambled Eggs
Lyonnaise Potatoes
Applewood Smoked Bacon
Sausage
Atlantic Smoked Salmon with Sliced Ripe Tomato
and Sweet Red Onions 

Kindly Select one of the three entrees below:

Medallions of Chicken with Artichokes, Sun Dried Tomatoes, Lemon and Capers
Pan-Seared Salmon with Lemon-Shallot Butter
Maple Glazed Carved Country Ham with Pineapple-Mustard Seed Compote
- - - - -
Roasted Tenderloin of Beef with Port Wine Sauce
- - - - -
Chef’s Choice of Seasonal Fresh Vegetable
Bakery Basket with Sweet Butter and Fruit Preserves
Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Teas

BRUNCH

Enhancements
Brunch Stations require a minimum of 35 guests

Omelet Bar

Fresh Eggs prepared for you with Ham, Onions, Mushrooms,
Sweet Peppers, Tomatoes, Cheddar Cheese & Fresh Herbs

Crepe Station

French Style Crepes cooked to order with Fresh Berries,
Bananas, Pineapple, Granola and Nuts with Brown Sugar,
Honey and Orange Custard Cream
Each station requires one Chef attendant

Additional Brunch Buffet Enhancements

Chilled Individual Plain and Flavored Yogurts
Whole Fresh Fruits
Farmer’s Cheese Blintzes with Fruit Compote
Traditional Eggs Benedict
Seasonally Selected Breakfast Muffins
Mini Bundt Cakes, Seasonal Ingredients

WEDDING GRAND BRUNCH BUFFET
This Brunch Buffet requires a minimum of 35 guests
(in place of the Four Course Dinner)

Soups
Kindly choose any soup from the Four Course Dinner Soup Section.

Appetizers
Kindly choose three:

Grilled Mediterranean Vegetables with Crumbled Feta and Black Olives
Seasonal Field Greens with Assorted Dressings
“Chopped Salad” with Tomato, Cucumber, Hard-cooked Eggs, Cauliflower,
Olives, Shaved Radish, & Aged Red Wine Vinaigrette
Classic Caesar Salad with Croutons and Parmesan
Sherborn Inn SIGNATURE Baby Spinach Salad
with Ripe Seasonal Fruits, Spiced Pecans, Blue Cheese and Balsamic Syrup
Sliced Ripe Tomato and Mozzarella Salad with Pine Nuts and Basil
Warm Crab Spring Rolls with Sweet Chili Dipping Sauce

Entrees
Kindly choose four:

Aged Cheddar and Fresh Herb Scrambles Eggs
Eggs Benedict with Hollandaise Sauce
Warm Quiche (Choice of Ham-Swiss, Asparagus-Brie or Mushroom-Goat Cheese)
Cheese Filled Blintzes topped with Maine Blueberry Sauce
Cinnamon-Sourdough French Toast with Warm Maple Syrup
Rosemary Grilled Chicken Breast, Wild Mushroom Sauce
Seared Salmon with Lemon-Shallot Butter
Bowtie Pasta with Basil Pesto, Roasted Peppers and Fresh Vegetables
Balsamic Glazed Beef and Sweet Pepper Brochettes
Sautéed Veal Scaloppini with Shallots, Lemon, Oven Dried Tomatoes and Capers
Garlic and Herb Roasted Shrimp
Roasted Tenderloin of Beef, Red Wine Sauce

Accompanied by:
Choice of Caramelized Onion Home Fries, Rice, Soft Polenta, or Parmesan Risotto
Chef Selection of Market Vegetable
Bakery Basket with Sweet Butter and Fruit Preserves, Bagels with Cream Cheese
Seasonal Selection of the Ripest Fruits and Berries
Assorted Fresh Breads and Rolls with Sweet Butter
Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Teas
Fresh Orange Juice, Cranberry Juice and V-8

STATION WEDDING PACKAGE
This menu requires a minimum of 35 guests
(in place of The Four-Course Dinner)

BUFFET STATIONS
Please kindly select two of the following buffet stations

Pacific Rim Station
Beef Teriyaki Skewers, Steamed Shrimp Dumplings,
Pan-Seared Pork Potstickers,  & Crab Rangoons with Asian Dipping Sauces
Presented in Bamboo Baskets and Asian “Take-Out” boxes with
Japanese Lanterns, Bamboo Mats & Chopsticks
- - - - -
Oriental Stir fry
Stir Fry to Order with Chicken, Beef, Shrimp (or a Combination)
Oriental Vegetables, Soy, Hoisin and Plum Sauce
- - - - -
Pasta Station
Penne, Tortellini and Farfalle
Herbed Plum Tomato, Parmesan Cream and Pesto Sauces
Garnished with Grilled Chicken, Sweet Peppers, Wild Mushrooms, Broccoli,
Caramelized Onions and Parmesan Cheese
Served with Rosemary Focaccia and Bread Sticks
- - - - -
Pasta, Inn Style- Upscale Pasta Station with (choose 2)
Lobster Ravioli with Tarragon Lobster Cream
Orechiette with Smoked Chicken, Asparagus and Red Onion, Herb Broth
Gnocchi with Spicy Tomato Cream
Penne with Wild Mushrooms, Prosciutto and Sage
Bolognese Tortellini with Fresh Plum Tomato Sauce and Ricotta Salata
- - - - -
Risotto
Imported Arborio Rice prepared to order with Prosciutto, Baby Shrimp, Peas,
Roasted Peppers, Sun Dried Tomatoes and Parmesan
- - - - -
Mushroom Station
Exotic Mushrooms Sautéed in Front of your Guests with Shallots, Marsala,
Fresh Herbs and Cream over Herb Crostini
- - - - -
Mashed Potato “Martinis”
Roasted Garlic Mashed Potatoes served in a Martini Glass
with Scallions, Crisp Bacon Bits, Sour Cream and Jack Cheese
- - - - -
Tuscan Station
Thinly Sliced Hard Salami, & Capicola, White Bean Dip,
Herbed Kalamata Olives, Marinated Artichokes, Pesto Grilled Squashes,
 Balsamic Grilled Mushrooms, and Tomato Mozzarella Salad
- - - - -
Moroccan Station
Tandoori Chicken Skewers with Yogurt Sauce, Couscous Salad, Marinated Feta
Moroccan Spiced Salmon with Lentils, Artichoke Spanikopita, Vegetable Samosas,
Chickpea-Cauliflower Salad, Curry Brushed Flatbread
Displayed with Moroccan Tapestry, Pomegranates,
Rose Petals, Pillar Candles & Fragrant Lemons

CARVING STATIONS
Please select one Carving Station for your Station Wedding Package

Thinly Sliced Cold-Smoked Atlantic Salmon
with Traditional Condiments and Toast Points
- - - - -
Atlantic Salmon Baked Under a Sea Salt Crust, Greek Cucumber Sauce
- - - - -
Herb Rubbed Roast Turkey,
Cranberry Orange Relish, Natural Jus
- - - - -
Glazed Country Ham, Apple Mango Chutney,
Maple Whole Grain Mustard Sauce
- - - - -
Black Angus Prime Rib of Beef,
Horseradish Cream, Bordelaise Sauce
- - - - -
Roasted Tenderloin of Beef,
Tarragon Hollandaise, Red Wine Sauce

 Please Kindly Select One Salad Station:
Grilled Mediterranean Vegetables with Crumbled Feta and Black Olives
Seasonal Field Greens with Assorted Dressings
“Chopped Salad” with Tomato, Cucumber, Hard-cooked Eggs, Cauliflower,
Olives, Shaved Radish, & Aged Red Wine Vinaigrette
Classic Caesar Salad with Croutons and Parmesan
Sherborn Inn SIGNATURE Baby Spinach Salad with Ripe Seasonal Fruits,
Spiced Pecans, Blue Cheese and Balsamic Syrup

Accompanied by:
Choice of Potatoes, Rice, Soft Polenta, or Parmesan Risotto
Chef Selection of Market Vegetable
Assorted Fresh Breads and Rolls with Sweet Butter
Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Teas