Martha Clara Vineyard Wedding Cost
A Martha’s Vineyard wedding reception promises marvelous delights, traditional and unexpected, always delectable. We hope our menu samplings whet your appetite for extraordinary, yet very personalized, bridal menus.
Four star Cordon Bleu Chef James McDonough, at the sprawling up-island Beach Plum Inn and Restaurant, tells that both bride and groom join in planning their menu. A new twist to what used to be the bride’s bailiwick!
His most popular wedding dinner, chosen by 8 out of 10 couples, includes filet mignon tournedos Maison, i.e. twin filets with roasted artichoke, tomatoes, shitake ragout, accompanied by a sauce Charon over lobster tail meat. Pan-seared wild salmon with lobster risotto, garnished with asparagus cream sauce, is delightful, as are culinary gems of fresh native Atlantic seafood, aged beef, free-range chicken and more.
The wedding cake of chocolate, whipped cream and raspberries, from Cakes by Liz, begins what Jim calls “a full dessert.” Soon after, the kitchen chef brigade presents an “accompaniment”: strawberry rhubarb pie with cinnamon ice cream and a melange of raspberry, blackberry and mango berries. Then a “quadruple” chocolate cake with Belgian whipped cream mousse and dark chocolate mousse encased in ganache.
Your indoor/outdoor reception might include: passed hors d’oeuvres of Indonesian coconut crusted prawns, Ahi tuna tartare with miso vinaigrette, beef tenderloin carpaccio, duck confit spring rolls with spicy plum sauce. Follow that with a fresh picked salad of Island field greens vinaigrette, with goat cheese and toasted walnuts, and three cheese lobster macaroni. Entrées: red wine braised beef short rib and truffle whipped potatoes, or grilled swordfish with dill whipped potatoes, preserved lemon capers, shaved red onion and watercress. Dessert: wedding cake, assorted sweets.
Or you might choose their more informal “Lazy Man Style” Summer Clambake Celebration: Martha’s Vineyard clam chowder with our own clams, Bliss potatoes and fresh thyme; Island field greens with balsamic vinaigrette; steamed Island lobster, littleneck clams, mussels; roasted chicken, Island bass, sausage; summer corn; grilled onions, lemon butter. Dessert: freshest summer berries and cream plus our highly-touted cookies.
Overlooking Nantucket Sound on the Oak Buffs Harbor, wedding guests love to celebrate at the Lookout Tavern. General Manager, Eric White, tells us that the sushi menu is a big hit, as are their complete raw bar and seafood offerings, such as oysters on the half shell, littleneck clams, a great shrimp cocktail, and varietal fried seafood. Add to that Portobello sandwiches, a carving station, full deli selections, salads and more. Chef Steve Loo will arrange a scrumptious wedding cake, reminding that mid September and October are wedding reception dates, not midsummer. Fall is such a great time to celebrate on their great railed porch overlooking the water.
Also rustic is Smoke’n Bones on Dukes County Avenue, Oak Bluffs. Proud owner Stewart Robinson tells “It’s the best darn barbecue east of the Mississippi and #1 on the Island because of volume!” They can handle up to 80 for a rehearsal dinner event, but suggest having the reception catered. Last year they catered the Shark Tournament on the Oak Bluffs waterfront, for 1250 people. You can pick up or they will deliver. Their most popular menu item is smoked prime rib, plus homemade onion rings, all under the steady hand of Master BBQ man, Jono Osburn. “And do not overlook the homemade Key Lime Pie,” commands proud Stewart!
Article Source: http://EzineArticles.com/358560