Six Course Served Dinner for up to 30 people
$52.50 per person *
Presented below is just a sample of items that are used to construct a seated dinner. The chef will work with you to develop a menu from the freshest and seasonally available products, with an emphasis on local ingredients. Dietary restrictions and food allergies are accommodated and the restaurant can prepare a variety of vegetarian selections.
Choose one from each course.
1st Course - Appetizer (Amuse-gueule, a small bite size portion):
- Shrimp in Pernod
- Eggplant rollitini with fresh tomato sauce
- Homemade pastas
- Tomato/basil tart
- Crab Imperial
- Hoisin glazed stuffed Shiitake mushrooms
- Cannelloni with Bechamel sauce
- Stuffed baby zucchini
2nd Course - Demitasse of Soup (These are chicken and vegetable stock based):
- Roasted red pepper
- Dilled carrot
- Butternut squash
- Curried red lentil
- Vidalia onion
3rd Course - Salad (Accompanied by freshly made hot rolls or Focaccia):
- Caesar
- Mixed baby greens with oranges, toasted pecans and cranberry vinaigrette
- Baby spinach with grilled Portabella mushroom, a crumble of Gorgonzola cheese, sugared pecans and roasted garlic dressing
- Caprese in a Glass (Fresh Mozzarella, basil and baby tomatoes)
- Mixed greens with toasted walnut vinaigrette
- Shredded collard greens with pickled apples and walnut olive oil
- Baby spinach and Belgian endive with sesame-soy vinaigrette
4th Course - Sorbet (A frozen palate cleanser):
- Coconut Lime
- Blue Tidal Wave
- Hpnotiq
- Grapefruit & Campari
- Champagne "Kir Royale"
- Tequila Sunrise
- Caipirinha
- Cosmopolitan
5th Course - Entree (Accompanied by fresh vegetables and creative starches):
- Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato
- Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce
- Grilled yellow fin tuna steak with warm pineapple/papaya compote
- Veal scallopini in a lemon/sherry reduction flavored with thyme
- Herb crusted rack of lamb with balsamic shallot reduction or rich Asian butter sauce
- Grilled beef tenderloin with brightly flavored mango salsa
- Herb stuffed and grilled beef tenderloin with a balsamic glaze
- Stuffed loin of pork with exotic mushroom demiglace
- Filet of beef with Bordelaise sauce
- Center cut, bone in pork chop with sauce Robért
- Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette
- Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon
- Individual beef Wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce
- Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis
6th Course - Dessert (A Sampling):
- Belle Hélène poached pear with warm chocolate sauce and vanilla ice cream
- Crêpes Firenze with Grand Marnier butter
- Key lime baked Alaska
- Individual apple tarts Tatin with housemade cinnamon ice cream
- Three layered Viennese tort in a graham cracker and crushed almond crust with honey/Amaretto sauce
- Crème Brûlée
- Pear poached in white wine with Amaretto cream sauce
- Chocolate or Lemon tart with fresh raspberry sauce
- French apple tart with a crumb crust and housemade cinnamon ice cream
- Flan with brandied fruit
- Strawberry shortcake (in season)
- Peach or blueberry cobbler (in season)
- Chocolate Triffle
* Plus tax & 20% gratuity
For further information about hosting your wedding celebration at Abingdon Manor, please Contact Us.
 Wedding Receptions |
 Rehearsal Dinners |
