SAMPLE WEDDING MENU

Most couples who choose the Smugglers Notch area as their wedding venue also choose a local caterer for their rehearsal dinner and wedding reception dinner. 158 Main Catering has set the table for newlyweds from around the world, each of them with their own vision and expectations, but one common theme stands out: they want that Vermont flair to permeate every aspect and every detail of the grand occasion. Our long-established experience, along with our own love of Vermont, permeate every bridal menu we imagine. The following sample wedding menu was served to 150 guests. It illustrates the wide range of styles and possibilities for an abundant and elegant dinner table. Each menu is put together following in-depth conversation with our clients regarding their specific needs, tastes and vision.


HORS D’OEUVRES (Passed)

  • Crab Cakes with Mango Basil Salsa
  • Tuna Nachos – Seared Rare Tuna, Wasabi
  • Grilled Flat Breads – BBQ Chicken, Margherita, Grilled Veggie with Fresh Mozzarella
  • Shrimp Cocktail with Bloody Mary Vodka Sauce
  • Bacon-Wrapped Scallops with Maple Glaze
  • Chicken or Beef Satay with Peanut Sauce

HORS D’OEUVRES (Station)

VT Artisan Cheese & Fruits Boards with Our Homemade Breads

  • Grafton Cheddar, Doe’s Leap Goat Cheese, Green Mountain Bleu, Blythdale Farm Brie

Mediterranean Station

  • Cured Meats, Hummus, Olives, Marinated Mushrooms, Tabbouleh, Tomato Mozzarella Salad, Grilled Marinated Vegetables, Fried Roasted Red Peppers, Lamb Meatballs with Tzatziki, Spinach & Artichoke Dip with Naan Breads

Asian Station

  • Soba Noodle Salad, Beef & Chicken Satay with Peanut Sauce, Pork Dumplings with Soy Ginger Dipping Sauce, Spicy Tuna Rolls, California Rolls, Spicy Peanut Noodle Salad with Chicken

PLATED DINNER – 1ST COURSE

Basket of our Signature Breads with Butter

Petite Salad Plate

  • Organic Baby Greens Salad with Tomato, Red Onion, Carrots and Maple Balsamic Vinaigrette
  • Baby Spinach, Roasted Beets, Goat Cheese and Maple Bacon Dressing
  • Classic Caesar with Croutons

PLATED DINNER – MAIN COURSE – Client Selects 3

  1. Grilled Medallion of Tenderloin with Garlic Herb Butter, Fingerling Potato, Haricots Verts and Cabernet Demi-Glace
  2. Maple & Mustard Glazed Pork Loin with Classic Mashed Potato, Garlic Broccoli and Apple Chutney
  3. Chicken Roulade with Apple, Ham and VT Cheddar, Raspberry Demi-Glace, Classic Mashed Potato and Haricots Verts
  4. Crab Stuffed Shrimp with Lobster Crema, Rice Pilaf and Classic Vegetable Medley
  5. Honey & Soy Glazed Salmon, Mashed Potato, Sautéed Spinach and Vegetable Medley
  6. Grilled Mahi Mahi, Corn Tomato Relish with Lime Compound Butter, Mashed Potato and Vegetable Medley

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