Package subject to change. Please contact us for prices and current offerings.

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Iris Wedding Package

Four Hour Open Draft Beer (Select One: Coors Light, Labatts Blue, Labatts Blue Light, Michelob Lt.), House Bottled Wine, Soda, and Juice

Choice of Four Hors d’ Oeuvres:

Cold:

  • Vegetable Crudite with Fresh Herb Dip
  • Assorted Cheese & Crackers
  • Humus with Pita Crisp
  • Tri-Color Tortilla Chips with Salsa
  • Prosciutto Wrapped Melon
  • Torta Farmagio w/ Roasted Peppers & Basil Pesto w/ Crackers
  • * Tenderloins of Beef w/ Boursin on a Garlic Croustade
  • * Shrimp Mousse in Mini Filo Cups
  • * Shrimp Sante Fe with Tortilla Chips
  • * Fresh Fruit Basket Served with Honey Yogurt Dip
  • * Country Pate with Crackers
  • * California Rolls (no fish) with Wasabi and Pickled Ginger
  • * Smoked Salmon Display with Black Toast
  • * Shrimp Cocktail Display

Hot:

  • Assorted Mini Quiche
  • Brie with Raspberry in Filo
  • Sausage Stuffed Mushrooms
  • Spinach and Feta Pastries
  • Asian Spring Rolls
  • Swedish Meatballs
  • Italian Meatballs
  • * Catfish Fingers w/ Chiptole Remoulade Sauce
  • * Mini Crab Cakes w/ Remoulade Sauce
  • Scallops Wrapped in Bacon

* additional charge per person

Sit-Down Dinner

First Course - Select One

  • Prosciutto DiParma - Aged Italian Prosciutto served with Grilled Portabella Mushrooms and Field Greens with Truffle Oil
  • Caesar Salad with House Made Croutons and Shaved Parmesan Cheese
  • Romaine Salad with Fresh Seasonal Berries served with Papaya Vinaigrette
  • Shrimp Croustade or Shrimp Cocktail (additional charge per person)

Dressings: Red Wine Vinaigrette, Pepper Parmesan, Ranch, Citrus Vinaigrette

Entrees - Select one from each category.

I.

  • Roulade of Beef - London Broil Stuffed with Stilton Cheese and Wilted Greens, Served with a sauce of Cabernet and Currants on a bed of Parsnips and Yukon Gold Potatoes with Carrots Vichy
  • Hot Mango Chutney Marinated Grilled Pork Loin - On a bed of Milanese Risotto with Asiago Polenta and a Papaya and Grand Marnier Sauce Served with Oven Roasted Baby Vegetables
  • Rack of Lamb - Marinated in Olive Oil and Rosemary, served on a bed of Balsamic Infused Mashed Potatoes with a Rosemary Shallot Demi-Glaze and Asparagus Hollandaise
  • Grilled Veal Chop - On a bed of Smashed Roasted Ginger Potatoes served with a Truffle Madeira Wine Sauce, and served with Caramelized Baby Carrots and Roasted Shallots
  • * Grilled Tenderloin Au Poivre Vert - Grilled Filet Mignon with a Green Peppercorn and Cognac Sauce, served with Roasted Garlic Infused Mashed Potatoes and Sauteed Beans with Shallot Butter
  • * Orange Chipolte Marinated Breast of Duck - Mesquite Grilled and served on a Citrus Risotto with a Port Wine and Cassis Demi-Glaze

II.

  • Hotel Breast of Chicken - With Lemon and Fresh Thyme served with Roasted Potatoes and Leek Fondue
  • Breast of Chicken - With a Vegetable Ragout of Tomato, Olives, and Artichokes served over Asiago Polenta with a Summer Squash Medley
  • Penne Pasta Tossed with Fresh Vegetables and Cream
  • Vegetable Strudel with Spicy Tomato Sauce
  • Shitake Mushroom Ravioli with Fresh Mozzarella and Basil with Marinara Sauce
  • Grilled Polenta Cake with Fresh Mozzarella and Basil with Marinara Sauce

* additional charge per person

Freshly Baked Rolls and Butter Coffee, Tea, Decaf

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