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.