Black Point Inn Weddings: Sample Menus

Sample Hors d’oeuvres


Crudités Display
Seasonal Vegetables & Dipping Sauce

Local and International Cheese and Fruit Display

Baked Brie en Croute
Toasted Almond Slivers & Fresh Raspberries

Poached Shrimp Cocktail
Lemon & Cocktail Sauce

Mezze Platter
Roasted Garlic Hummus, Baba Ghanouj, Tabouleh, Toasted Pita

Spinach & Artichoke Dip with Crostini

Antipasti Platter
Prosciutto, Genoa Salami, Smoked Ham, Marinated Olives, Pepperoncini,
Roasted Sweet Bell Peppers, French Bread Points

Chef's Assorted Gourmet Flatbread Pizzas

Cold Hors d’oeuvres:

Tuna or Salmon Tartar on Rice Crisp

Cucumber Cup with Quinoa & Preserved Lemon

Smoked Salmon Canape with Capers, Dill, and Boursin

Beef Tenderloin Crostini with Horseradish

Wild Mushroom Phyllo Cups with Gorgonzola

Pesto & Fresh Mozzarella Bruschetta

Summer Roll with Sweet Chili Sauce

Lobster Salad on Brioche

Hot Hors d’oeuvres:

Bacon Wrapped Scallops with Maine Maple Syrup

Arancini with Marinara Diping Sauce

Onion Tartlets with Gorgonzola


Chicken Satay with Spicy Peanut Sauce

Chicken & Artichoke Croquette

Mini Vegetable Quiches

Mini Lump Crab Cakes with Remoulade

Coconut Shrimp with Orange Marmalade Sauce

Sample Plated Dinner Menu


Caesar Salad
Romaine Lettuce, Garlic Croutons, Anchovy, Parmigiano-Reggiano

Organic Arugula Salad
Blueberry, Goat Cheese, Candied Pecan, Beet Vinaigrette

Iceberg & Bleu Salad
Bleu Cheese Crumbles, Tomato, Bacon Lardon, Bleu Cheese Dressing


New England Clam Chowder

Irish Potato & Leek

Gazpacho (seasonal)


Bacon-Wrapped Port Tenderloin
Bourbon-Molasses Demi-glace

Lamb Tenderloin
Lemon & Rosemary

Butternut Squash Ravioli
Sage Cream Sauce and Pine Nuts

Grilled Flank Steak

Pan Seared Sea Scallops
Citrus Beurre Blanc

Chicken Medallions
Picatta or Mushroom Marsala

Filet Mignon
Cabernet Reduction

Lobster on the Half Shell
Corn on the Cob, Steamed Potato, Drawn Butter

Grilled Portobello Mushroom
Tri-Lentil Pilaf & Roasted Bell Pepper Coulis