Guests Welcomed with Local Wine and Refreshment Bar in Our Hospitality Suite
Five Hour Top Shelf Open Bar Top Shelf Spirits, Domestic, Local and Imported Beer and Wine, Chilled Champagne, Soft Drinks, and Juices One Signature Drink Included
Chilled Fresh Seasonal Fruit Seasonal Fresh Fruit and Berries
Artisanal Cheeseboard Havarti, Boursin, Montrachet, Baked Brie in Puff Pastry, Pepper Jack & Smoked Gouda Assorted Crackers and Flat Breads
Farmer’s Market of Crudité Sliced Raw Farm Stand Vegetables with Creamy Ranch and Dijon Mustard Dipping Sauce
Charcuterie Italian Cured Meats Featuring Prosciutto di Parma, Mortadella, Pancetta, Soppressata, Pepperoni and Capicola
Gourmet Salads Fresh Seafood Salad with Shrimp, Scallops, and Squid
Greek Orzo Salad with Feta, Cucumbers, Tomatoes, and Black Olives Chickpea Salad Thai Satay Noodle Salad Sautéed Broccoli Rabe with Roasted Garlic and Extra Virgin Olive Oil
Pasta Station SELECT TWO
Tri-Color Cheese Tortellini with Baby Arugula and Roasted Plum Tomatoes Orecchiette Pasta with Broccoli Rabe and Sweet Italian Sausage Farfalle Pasta tossed with Locally Sourced Vegetables, Roasted Garlic and Olive Oil Penne Ala Vodka with Pancetta and Shaved Parmesan Tortellini Alfredo with Grilled Chicken and Fresh Parmesan Fresh Hand Rolled Gnocchi with Pesto
Carving Station SELECT TWO
Roasted Loin of Pork with Smoked Apple Glaze Roast Beef with Bordelaise Sauce Herb Roasted Turkey Breast with Cranberry Chutney Marinated London Broil with Local Fresh Horseradish Sauce Warm Pastrami with Spicy Grain Mustard Garlic Teriyaki Marinated Skirt Steak
The Vineyards’ Farm to Table Station Locally Sourced North Fork Specialty Craft Foods ALL INCLUDED
Bison Sliders with Caramelized Onions and Feta Cheese Goat Cheese with Artisanal Breads and Fresh Crudités Grilled Chicken Salad Crostini Fried Flounder Sliders with American Cheese and Tartar Sauce North Fork Oyster Chowder with Long Island Sweet Cornbread Mixed Local Green Salad with Cabernet Vinaigrette Dressing Pasta Salad with Local Vegetables
Assorted Pickles, Horseradish, Chips, Cheeses, Jams, Ciders
Butler Style Hot And Cold Hors D'Oeuvres SELECT EIGHT
From the Sea Shrimp and Guacamole Crostini Poached Lobster BLT on Pretzel Roll Lobster Salad Sliders Blackened Shrimp with Chili Lime Aioli Tuna Tartare in Wonton Cone with Fresh Wasabi Shrimp Cocktail Clams Casino Baked Clams Crispy Shrimp Risotto Balls Fresh Lump Crab Cakes with Tartar Sauce Bay Scallops Wrapped with Bacon Pan Fried Oysters on Toast Points Shrimp, Clam, or Oyster Po Boy Taco Bowls Fish and Chips Cones
From the Land Southwestern Chicken Salad on Tuscan Crostini Antipasto Skewers Coney Island Miniature Hot Dogs Beef Carpaccio on Pesto Crouton Baby Lamb Chops Chicken Enchiladas Fried Japanese Dumplings with Ponzu Sauce Miniature Beef, Chicken, or Pork Tacos Miniature Reuben Sandwiches Filet Mignon Crostini with Fresh Local Horseradish Sauce BBQ Pulled Pork on Cornbread Toast Miniature Corn Dogs and Beer White Castle Style Sliders and Beer
Vegetarian Fresh Mozzarella, Tomato, and Basil Bruschetta on Garlic Crostini Black Bean Hummus and Feta Square on Garlic Pita Watermelon and Feta Bites Cranberry Brie Bites Miniature New Potato Skins Miniature Grilled Vermont Cheddar Cheese and Tomato Soup Shooters
Portobello Tower Portobello Mushroom with Roasted Red Peppers, Fresh Mozzarella and Aged Balsamic Glaze Served Over Local Field Greens
Avocado Chicken Caprese Fresh Mozzarella and Heirloom Tomatoes over Local Field Greens Topped with Sliced Avocado, Balsamic Grilled Chicken Breast, and a Pesto Vinaigrette
Key Lime Crab Lump Crab Cake with Key Lime Aioli Served Over Local Field Greens, with Mangoes, Cucumbers, and Red Bell Peppers, Topped with Fresh Lime Vinaigrette
Thai Tuna Zucchini Spicy Sesame Crusted Tuna with Chilled Zucchini Noodles, Served with Soy Ginger Dressing
California Shrimp Local Mesclun Greens Tossed with Roasted Corn, Avocado, and Heirloom Cherry Tomatoes, Topped with Grilled Shrimp and a Cumin-Lime Dressing
Poached Pear Salad Mixed Greens, Poached Pears, Candied Walnuts & Gorgonzola Cheese, Topped with a Raspberry Vinaigrette Topped with Pan Seared Long Island Duck
Greek Island Field Greens, Avocado Cubes, Cherry and Sundried Tomatoes, Cucumbers, and Local Feta Cheese with a Cucumber Dill Tzatziki Dressing
Two Course Appetizer/Salad Option Available Upon Request
SELECT FOUR ONE FROM EACH CATEGORY
POULTRY
Chicken Scaloppini Boneless Chicken Breasts Pounded Thin and Sautéed with Lemon Garlic Cream Sauce Served Over a Bed of Orzo with Julienned Steamed Vegetables
Chicken Marsala Roasted Farm Raised Boneless Chicken Breast with Marsala Sauce Served with Wild Rice and Julienned Steamed Vegetables
Tarragon Chicken French Cut Chicken Breast with Tarragon Cream Sauce Served with Wild Rice and Julienned Steamed Vegetables
Chicken Valentino Stuffed Chicken Valentino with Prosciutto, Mozzarella and Roasted Peppers Served Over a Bed of Orzo with Julienned Steamed Vegetables
Chicken Bruschetta Boneless Chicken Breast Topped with Diced Tomatoes, Fresh Mozzarella, Garlic and Basil Served Over a Bed of Orzo with Julienned Steamed Vegetables
Spice Rubbed Long Island Duck Chipotle Rubbed Pan Seared Long Island Duck Breast Served with Wild Rice and Julienned Steamed Vegetables
Asian Roasted Quail Roasted Local Quail Marinated in a Tangy Chili Honey Garlic Sauce Served with Wild Rice and Julienned Steamed Vegetables
BEEF
Gorgonzola Steak Marinated New York Shell Steak with Gorgonzola Cheese Crust Served with Potatoes Au Gratin and Julienned Steamed Vegetables
Prime Rib Roasted Prime Rib of Beef Au Jus Served with Potatoes Au Gratin and Julienned Steamed Vegetables
Peppercorn Filet Mignon Filet Mignon with Brandy Peppercorn Sauce Served with Potatoes Au Gratin and Julienned Steamed Vegetables
Chateau Briand Sliced Chateaubriand with Mushroom Demi Glaze Served with Potatoes Au Gratin and Julienned Steamed Vegetables
Brown Sugar Short Ribs Balsamic Brown Sugar Braised Short Ribs Served Over Mushroom Risotto with Julienned Steamed Vegetables
Lobster Surf and Turf Grilled Filet Mignon with Lobster Tail Served with Roasted Corn and Avocado Salsa and Boiled New Potatoes (Additional $8 Per Person)
Shrimp Surf and Turf Grilled Filet Mignon with Jumbo Shrimp Scampi Served with Roasted Corn and Avocado Salsa and Boiled New Potatoes (Additional $4 Per Person)
SEAFOOD
Shrimp Francaise Jumbo Shrimp Sautéed in a Lemon Butter Sauce Served with Wild Rice and Julienned Steamed Vegetables
Pan-Seared Tuna Sesame Crusted Ahi Tuna Topped with Soy, Lemon Wasabi Dressing Served with Sliced Avocado and Steamed White Rice
Salmon Teriyaki Teriyaki Glazed Salmon Filet Served with Wild Rice and Julienned Steamed Vegetables
Cajun Swordfish Cajun Blackened Atlantic Swordfish Served with Wild Rice and Julienned Steamed Vegetables
Crabmeat Stuffed Flounder Crabmeat Stuffed Flounder with Lobster Cream Sauce Served with Wild Rice and Julienned Steamed Vegetables
Herb Crusted Striped Bass Blended Local Spices and Bread Crumbs Encrusted on Broiled Striped Bass with Garlic Scampi Butter Served with Wild Rice and Julienned Steamed Vegetables (April - November)
VEGETARIAN
Vegetarian Bouche Roasted Vegetables Served in a Petit Pastry Shell Blossom
Vegetarian Paella (Shrimp and Clams Optional) Shrimp, Clams, Eggplant, String Beans, Chickpeas, Wild Mushrooms, Roasted Pepper and Tomatoes Baked with Saffron Rice and Served in an Iron Skillet
Baked Enchiladas Corn, Black Beans, Tofu, Cheddar, and Sour Cream Baked in Tortillas with Enchilada Sauce and Served in an Iron Skillet
Vegetable Lasagna Eggplant, Ricotta, Mozzarella and Basil Baked Lasagna Served Over a Bed of Baby Arugula
Thai Satay Noodle Stir Fry Red Pepper, Baby Corn, Snowshoe Peas, Garlic, Basil and Peanuts Sautéed in Peanut Sauce with Sobu Noodles and Served in an Iron Skillet
Mexican Baked Pasta Kidney Beans, Black Beans, Elbow Macaroni, Peppers, Onions, Tomatoes and Celery Baked with Cheddar Cheese and Mexican Spices and Served in an Iron Skillet
Zucchini Pasta (Shrimp Optional) Shaved Yellow and Green Zucchini Noodles Sautéed with Shrimp, Lemon, Garlic, and Olive Oil
OPTION 1
A Custom Three Tier Wedding Cake with Your Choice of Filling and Buttercream Design From Audrey’s Bakery or Rolling Pin Bakery
Or
OPTION 2
SELECT ONE Dessert Option In Lieu of Cake To Be Served on the Cocktail Patio
Gelato Bar Vanilla, Chocolate and Strawberry Served with a Variety of Accompaniments
Pie Station Fresh Baked Local Pies with Ice Cream, Fresh Cream, and Fresh Berries
Chocolate Fountain Display of Flowing Chocolate with Strawberries, Bananas, Graham Crackers, Rice Krispies Treats, Pineapples and Vanilla Cookies
Passed Miniature Desserts Selection of Four From Below:
Miniature Cheesecakes with Raspberry Coulis Tiramisu Shooters Topped with Shaved Chocolate Miniature Whoopie Pies with a Fresh Whipped Cream Center Coconut Macaroons in a Dark Chocolate Shell Marble Parfait Shooters with Chocolate and Vanilla Custards Miniature Key Lime Pies Topped with Graham Cracker Crumble Tiny Assorted Ice Cream Cones Served in a Sprinkle Box S’Mores Bites with Chocolate Ganache and Brûléed Marshmallow in a Graham Cracker Tart
Coffee & Assorted Gourmet Teas, Regular and Decaffeinated Espresso and Cappuccino Available Upon Request
Experienced On-Site Wedding Team To Guide You ThroughThe Vineyards Wedding Planning Process.
Available 7 days Per Week 10:00 am - 5:30 pm
Vineyards Wedding Website with a Wedding Dashboard to Access all Forms Such as Menus, Décor, Beverages, Setup and Layout
A Personal Maître’ D, Bridal Attendant and Captain to Handle All of Your “Day-Of Needs”.
Maître D and Bridal Attendant on Duty as You Arrive Two Hours Prior to Your Wedding
Entire Floor of Private Bridal Suites and a Groom’s Parlor for You and Your Wedding Party
Accessible 2 hours Prior to Start of Wedding
Premium Grade Burlap Jute Rattan Linens
Men’s and Ladies’ Restroom Attendants
Premium Grade China, Silverware, and Glassware
Hardwood X Back Wooden Chairs with Premium Cushions
Full Use of More than 8 Acres of Property with Beautiful Gardens, Pond, Gazebos,
Nature Trail, Waterfall and Our Own Private Vineyard
Six Passenger Covered Golf Cart with Driver to Escort You Around The Property
*This menu item consists of, or contains meat, fish, shellfish, or fresh shell eggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or viruses. Consuming raw or under cooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-bourne illness, especially if you have certain medical conditions.
The Suffolk County Department of Public Health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness