Colden Manor at Spruce Lodge
Our Premier Wedding
Package includes:
One
hour of Hot and Cold Hors D’oeuvres
(Passing or Buffet Style) With the option of a separate
bridal party room
Champagne Toast
Choice of a Sit down Dinner or Gourmet Buffet
Five Hour Top Shelf Open Bar
Imported and Domestic Beers
Bottle Wines from around the World
Customized Tiered Wedding Cake
Linens and Napkins to coordinate with your wedding party
Service Charge Maitre’d Service
by Rusty Fassnacht
Chair Covers with bow (additional charge)
Cocktail
Hour with Hot and Cold Hors D’oeuvres
Choose
between a buffet display and butler style passing hot hors d’oeuvres.
Both options include a beautifully decorated table with all of the following
Cold hors d’oeuvres items:
Butler Style Passing Shrimp Cocktail
with horseradish cocktail sauce
Gourmet
Cheese Board
A variety of cheeses from around the world including Provolone, Jalapeno Jack Smoked Gouda, Gorgonzola, American and Swiss Served with an assortment
of crackers which is beautifully displayed on a decorated buffet table
Taste of Tuscany
Cold Antipasto Italy’s finest selection of Salami, prosciutto, imported Provolone,
Kalamata olives, Black olives, marinated mushrooms, pepperoncini, marinated artichoke hearts, and Fresh Mozzarella Cheese
seasoned with pesto and fresh Italian plum tomatoes
Fresh Fruit and Berries
An assortment of sweet, freshly sliced golden pineapple, cantaloupe, honeydew, strawberries,
and watermelon beautifully garnished with seasonal berries
Vegetarian
Mirror Display
Peeled
baby carrots, julienne celery sticks, broccoli florets, red and yellow pepper, sliced cucumber, freshly blanched and cooled
asparagus, and baby grape tomatoes served with a ranch dipping sauce
Toasted Fresh Mozzarella
Bruchetta
Lightly
Toasted French bread seasoned with pesto and covered with marinated sliced plum tomatoes topped with Melted fresh mozzarella
cheese, pecorino Romano
and freshly chopped basil
Select four hot items per one hundred
guests:
Tempura Battered Steak
with Crispy Coconut on a Skewer
Gourmet Franks in a Puff Pastry with Horseradish mustard sauce
Cripy Phyllo dough shell
filled with spicy Beef, Chicken, or Seafood
Chicken Teriyaki Satay served on a skewer with toasted
sesame seeds
Mozzarella Bites with marinara sauce
Grilled Shrimp and scallops skewers
marinated in a lemon aioli
Spinach and feta cheese in phyllo dough
Coconut Encrusted Gulf Shrimp served with
duck sauce
Shrimp
Tempura served with spicy tomato sauce
Vegetarian or Chicken Spring Rolls with a sweet and savory
dipping sauce
Hand-Made Crab Rangoon deep fried crispy wontons filled lump crab meat
Lump Crab Cakes with
a Roasted Red Pepper Sauce
Silver dollar Mushrooms stuffed with four cheeses
Bleu Cheese Mushrooms
Baked Stuffed Clams with
Red Pepper and Scallions
Swedish
Meatballs in Stroganoff Gravy
Thai Style Mussels Blanco steamed in Coconut Milk
Mussels Primavera
Grilled Chicken and Cheddar Quesadillas
with Sour Cream and Salsa
Stuffed Potato Shells Filled with Cheddar, Red Pepper,
Olives, Scallions, Bacon and topped with Sour cream
Baby Portabella Mushrooms filled
with Ricotta and Mozzarella cheese wrapped in phyllo dough
Hot and Spicy Buffalo wings with Blue Cheese and Celery Sticks
Tender Calamari Fried until golden brown
served with a spicy fra diavlo sauce
Scallops or Artichoke Hearts Wrapped in Bacon
Cucumber Roll filled with Tuna Tartar
Smoked Salmon Roll filled with Avocado and Cream Cheese
Chicken Risotto Balls panko crusted risotto
filled with mozzarella cheese
Homemade mozzarella cheese stuffed meatballs
Premier Buffet Dinner
Hot Chafing Dish Selections
Choose one item from each selection For a total of six
Meat
Selection
Southwest Flanked Steak with Jack Daniel Sauce Covered
with Crispy Onions
Grilled Sliced Flank Steak with brown gravy
covered with wild mushrooms
Pepper Steak tender strips of beef simmered with sweet Vidalia Onions and Peppers
Veal Milanese veal medallions
crusted with bread crumbs lemon peel, pecorino romano
Italian parsley drizzled with a white
wine cream sauce
Loin of Pork roasted with apples, cinnamon and brown sugar in teriyaki brown gravy
Pork Tenderloin roasted with a shallot demi glace
Veal
Piccata breaded veal medallions Drizzled with a creamy white wine sauce
lemon zest and capers
Petite Stuffed Cabbage
Grilled Hot or Sweet Italian Sausage
sautéed with Roasted garlic and broccoli rabe
Chanti Beef Tenderloin served over extra wide noodles
Poultry Selection
Chicken Marsala Lightly breaded chicken breast Topped with a mushroom and Marsala Wine Sauce
Chicken Piccata
breaded breast of chicken with lemon and capersTopped with a creamy lemon sauce
Chicken Gismondi lightly floured breasts with a spinach cream sauce
Chicken Reisling sautéed
breast with grapes, mushrooms, and scallions in a reisling sauce
Chicken
Ricotta breasts stuffed with ricotta cheese, red pepper, pecorino romano
and mozzarella
cheese
Chicken Cacciatorie chicken pieces roasted in a tomato
and wine sauce With bell peppers
and Vidalia onions
Roasted Turkey Breast served over stuffing with Turkey gravy and cranberry sauce
Potato Selections
Roasted Red Potatoes
lightly oven browned glazed in a garlic, butter sauce
with fresh Italian parsley
Oven Baked
garlic smashed potatoes in layers or tomato, basil, pecorino romano
and mozzarella
cheese
Potato Au Gratin layers of cheddar cheese and cream
baked until golden brown
Garlic Mashed Potatoes
Potatoes Anne layers of onion and potatoes baked until tender
Homemade Twice Baked Potato
Pasta Selections
Penne a la Vodka
pasta with a creamy tomato sauce Finished with fresh basil and pecorino Romano
Cheese, Meat or Vegetable Lasagna in a red
or white sauce
Rigatoni with fresh mozzarella, tomato, pancetta, pecorino Romano, black olives and basil
Tortellini Alfredo Ricotta stuffed pasta cooked al dente covered with a cream sauce
Linguini in a Red or White Clam Sauce
Seafood Selections
Chicken and Shrimp Jambalaya Cajun rice sautéed with jumbo shrimp, chicken and sausage
with onions, red and green peppers
Seafood
Paella saffron flavored rice with mussels, clams shrimp, calamari, Chicken and chorizo sausage
Shrimp Creole hot and spicy
rice mixed with jumbo shrimp in tomato sauce
Seafood in Pastry Puff a medley of fresh seafood mixed in a creamy wine sauce Served in a puff pastry shell
Skillet Roasted Fresh Salmon with herbs and lemon cream sauce
Breaded Tilapia baked and served
with a mango salsa
Vegetable Selections
Eggplant Rolatini breaded eggplant with ricotta cheese, mozzarella And
pecorino Romano finished with marinara sauce
Sautéed Zucchini and squash with Vidalia onions
Haricot Vert shoestring green beans seasoned with red pepper and shallots
Broccoli and Cauliflower Au Gratin
Green Bean
Almondine
