Wedding Menu

Cocktail Reception



Chef's Selection of Butler-Passed Hors d’ Oeuvres



*Passed Baby Lamb Chops
Shrimp Crisps
*Crab Cakes
Buffalo Chicken Rangoon
Pork Spring Rolls
Spinach and Artichoke Crisp
Orange Beef with Wasabi Cream
Bacon Barbecue Meatball

Chicken Teriyaki
Potato Pancakes
Vegetable Spring Rolls
Chicken Lemongrass Dumplings
Ratatouille Stars
Vegetable Samosas
*Lobster Roll
*Tuna Tar Tar

Spanakopita
*Scallops Wrapped in Bacon
Chicken Samosas
Edamame Dumplings
Pork Shumai
Asparagus Crisp with Asiago Cheese
Assorted Mini-Quiches
Beef Wellington


Champagne Welcome Station

Each guest entering Cocktail Hour will be offered a glass of Champagne with fresh Strawberries.


Tuscan Table

Tuscan Display

Iced Fresh Crudité with Gorgonzola Dipping Sauce
Artichoke Hearts with Shaved Cheese
Vine Ripe Tomatoes and Homemade Fresh Mozzarella
Parmesan Reggiano Wheel, Manchego and Asiago Cheeses
Prosciutto, Mortadella, Hot and Sweet Soppressata, Genoa Salami, and Capicola
Assorted Marinated Grilled Vegetables
Mélange of Roasted Peppers
Assorted Marinated Olives
Tri–Color Tortellini Salad
Imported and Domestic Fruits
Trio Bean Salad
Seafood Salad

Fresh Tuscan Display

Lavish Cold Displays

Imported Delicacies Created by our Culinary Artisans.


Baked Breads

Open Hearth Baked Breads

A collection of Italian Baguettes and Artisanal Breads freshly presented with Herb-Infused Olive Oil and Olive Tapenade.

Smoked Salmon Display

Smoked Salmon

Smoked Scottish Salmon with Pumpernickel Bread, Capers, Onions, and Lemon Wedges.

Presented with Assorted Flavored Vodkas.

Wine Tasting

Wine Tasting

Featuring varietals of Wine from different regions, imported and domestic Cheeses, Crackers, and Fresh Fruit.


International Stations

Pasta Station

Host’s Choice of Two—Sautéed to Order

Penne alla Vodka • Rotelle Primavera • Rigatoni Filetto di Pomodoro or Bolognese • Orecchiette with Broccoli Rabe, Garlic, and Olive Oil • Mini Ravioli a la Mulberry with Sweet Baby Peas in Alfredo Sauce.


Asian Fusion Station

Asian Fusion

Oriental Vegetable Stir Fry, Beef or Chicken with Broccoli, Pan-Fried Vegetable Dumplings with Orange Sesame Dip, Thai Chili Noodles, and Seaweed Salad served in traditional take-out containers with chopsticks and Fortune Cookies.


Mash it INN Potato Bar

Mash It “INN”

Creamy Whipped Potatoes served in Martini Glasses with assorted toppings, Traditional Red Bliss, Roasted Garlic Potatoes, and Sweet Potatoes. Toppings include: Chopped Bacon, Scallions, Sour Cream, Salsa, Shredded Cheese, Mushrooms, Brown Gravy, Crispy Fried Onions, and Miniature Marshmallows.


7th Inning Stretch Sliders

7th “INN”ing Stretch

Miniature Hamburgers, Pulled Pork or Chicken Sliders, and Mini Hot Dogs with buns and assorted toppings. Served with Belgian Frites in Paper Cones. Accompanied with: Cheddar Cheese, Bleu Cheese, Bacon, Onions, Pickles, Tomatoes, Sauerkraut, Ketchup, Thousand Island Dressing, and Mustard.


Risotto Station

Wild Mushroom Risotto, and Venetian Risotto with Clams, Mussels, Baby Shrimp, and Scallops.


Spanish Spice

Arroz con Pollo, Chorizo with Tomatoes, and Mussels with Saffron Cream Sauce.  Accompanied with Red Sangria.


Pot Pie Station

Beef, Chicken, and Vegetable Pot Pie served in a Vol-au-vent Puffed Pastry.


South of the Border Taco Bar

South of the Border

Host’s Choice of Two

Steak, Shrimp, Chicken, or Spicy Ground Beef. Served with: Guacamole, Pico de Gallo, Black Olives, Shredded Cheese, Diced Tomatoes, Salsa, and Sour Cream. With guest’s choice of soft jumbo Flour Tortillas or hard corn Taco Shells.


Steak House Station

Host’s Choice of One of the Following – Sautéed to Order

Tao’s Marinated Skirt Steak • Apple Stuffed Pork Loin • Adobo-Rubbed Loin of Pork • Maple Glazed Roast Turkey Breast with Fresh Cranberry Compote • Garlic and Thyme-Infused Roast Leg of Lamb with Rosemary Jus • Honey Glazed Corned Beef with assorted Mustards. Accompanied with: Grilled Chicken Cordon Bleu  • Creamed Spinach • Loaded Mashed Potatoes


Mac "INN" Cheese Station

Mac “INN” Cheese

Three cheese Mac and Cheese, Lobster Mac and Cheese, and Taco Mac and Cheese. With guest’s choice of the following toppings: Smoked Applewood Bacon, Crunchy Fried Onions, Chopped Tomatoes, Crispy Yams, Toasted Panko Bread Crumbs, and Jimmy Peppers.


Chef ’s Butcher Block

Chef ’s Butcher Block

Host’s Choice of Two – Carved to Order

Tao’s Marinated Skirt Steak • Apple Stuffed Pork Loin • Adobo-Rubbed Loin of Pork • Tenderloin of Beef • Maple Glazed Roast Turkey Breast with fresh Cranberry Compote • Honey Glazed Corned Beef with assorted Mustards • *Rosemary Infused Leg of Lamb


Seafood Bake

Seafood Bake

Fried Calamari with Marinara Sauce, Clams and Mussels with Marinara or Luciano Sauce, and Seafood Livornese.


San Gennaro Feast

Sausage and Peppers, Meatball Parmigiana, fresh baked mini Hero Bread, and fried half-moon Ravioli.


Philly Station

Philly Station

Chicken and Beef sautéed with Peppers, Mushrooms, and Onions. Cheese Sauce. Served with mini Hero Rolls and Waffle Cut Fries.


Touch of Tuscany

Eggplant Rollatini, Broccoli Rabe with Sausage, Chicken Scarpariello, Tilapia Oreganata, Fried Ravioli, and Artisan Pepperoni Breads.


Seafood Shack – Clam and Oyster Bar

Selection of Little Neck Clams and Blue Point Oysters, complete with Cocktail Sauce, Champagne Vinegar Mignonette, Spicy Remoulade, and fresh Lemon Wedges.




Seated Dinner



Champagne Toast

Begin your dinner with a toast to the happy couple.


Salad Course

Classic Inn Salad

Host’s choice of one of the following:

Classic Inn Salad

Mesclun Greens, Bleu Cheese, Glazed Walnuts, and Pears, served with Raspberry Vinaigrette.

Tri Color Salad

Cucumber, Red and Yellow Tomatoes, Mandarin Orange, Craisins, and Shaved Parmesan with Balsamic Vinaigrette.

Traditional Caesar Salad

Romaine Lettuce, Shaved Parmesan, and Croutons, with Classic Caesar Dressing.


Appetizer Course

wild mushroom risotto

Host’s choice of one of the following:

Wild Mushroom Truffle Risotto

Shrimp Ravioli with Lobster Sauce

Mozzarella Napoleon

Served with Parma Prosciutto and vine ripened Tomatoes.


Combination Course

In Lieu of First and Second Course

Grilled Portobello Fresh Mozzarella Combo Plate

Host’s choice of one of the following:

Grilled Portobello and Fresh Mozzarella

Over Mesclun Greens with Balsamic Vinaigrette.

Southwest Chicken Spring Roll

Over Guacamole, with Organic Greens, Black Beans, Corn, and Tomatoes.

Zaatar Seasoned Hummus served in Puff Pastry and Ratatouille served with a Crisp Pita Chip


Freshly Baked Rolls and Sweet Butter Rosettes on Every Table.



Main Course



Dinner Entree Selections
Guest's choice from four, plus Vegetarian option

All Entrees served with Seasoned Potatoes or Rice and Seasonal Baby Vegetables.

Beef Entree

Black Angus Filet Mignon

Served with Host’s Choice of either Wild Mushroom or Bordelaise Sauce.


N.Y. Strip Steak

Au Poivre.


Long Island Duck

Twice roasted and served with classic à l’Orange Sauce.


Stuffed French Chicken Breast

Spinach, Mozzarella, and Parmigiana Cheese with Shallot Cream Sauce.


pork chop

Pork Chop Milanese

With arugula, julienne Tomatoes, diced Mozzarella, and Truffle Balsamic Glaze.


Oven Baked Lemon Sole

Fresh fillet of Sole with a White Wine, Lemon, and Caper Sauce.


Sautéed Shrimp

Served with host’s choice of either Cognac Lobster Sauce or Scampi.


Grilled Salmon

Horseradish crusted and served with Buerre Blanc Sauce.


Vegetarian Option

Chef’s seasonal selection.

Vegan options available upon request.




Dessert Course



Tiered Wedding Cake
~ and ~
Sweet Sensation

Host’s choice of one of the following:

Traditional Tiramisu

Italian Coffee-flavored dessert made with Mascarpone Cheese and sprinkled with Powdered Chocolate.


Fresh Fruit Pillow

Seasonal Fresh Fruit served in Puff Pastry, with Bavarian Cream and Raspberry Drizzle.


Brownie Ice Cream Sundae

Served with Vanilla Ice Cream and topped with a Raspberry Coulis.


S’Mores Martini

Served with Graham Cracker, Chocolate Pudding, and Marshmallow.


Apple-Crunch-Martini

Apple Crunch Martini

Served with Whipped Cream and Mint Gremolata.



Accompanied by:

Freshly Brewed Coffee and Gourmet Tea Service.



With Our Compliments

Premium Liquor, Imported and Domestic Beers, Variety of House Wines
Champagne Toast
Bottle of Red and White Wine on each Guest Table
After Dinner Cordial Bar
Freshly Brewed Regular and Decaffeinated Coffee, Cappuccino, Espresso
and Assorted Gourmet Teas
White Glove Service
Personalized Printed Menus
Direction and Place Cards
Coat Check Service (Seasonal)
Bridal Attendants
Restroom Attendants
Valet Parking
Ivory Damask Linens with Matching Napkins
Services of Our “INN” House Event Coordinating Team