grand dinner

Grand Dinner Five Hour Plated Reception

Cocktail Hour Open bar featuring Th e Lodge Premium Spirits, Our Signature Triple Cream Brie Wedge with Fruited Port Compote, Strolling Wine, Champagne and Complimentary Signature Cocktail

Butlered Hors d’oeuvres Enjoy your choice of six single hors d’oeuvres or four single and one paired hors d’oeuvre from our Classic Selections

Distinctive Cheese Station An impressive presentation of Gourmet Cheeses, seasonally selected from Th e Lodge favorites – Buttery Jarlsberg, Aromatic Bleus, Vintage Cheddars, Fruited Stiltons, Honey Chèvre, Triple Cream Bries, Imported Italian cheeses. Accompanied by House Roasted Nuts, Greek Olives, Specialty Crackers, Flatbreads, Sweet Grapes and Strawberries. Champagne Toast

Dinner Reception

Shrimp Cocktail Cordial Chilled Jumbo Shrimp with Spicy Horseradish Cocktail Sauce

Burrata “Caprese” Fresh Burrata with a buttery center of rich cream, heirloom tomatoes, Himalayan fl aked sea salt, cracked pepper and EVOO.

Spinach & Mushroom Salad Button Mushrooms, Hickory Smoked Bacon and Vidalia Vinaigrette First Course (Please select one) with rich cream and Dry Sack Sherry –

Sherried Lobster Bisque Sweet lobster, rich cream and a generous splash of Dry Sack – Chive Cream

Served with warm artisan rolls and sweet creamery butter.

Second Course

Baby Greens Roasted Pear, Maytag Bleu, Pistachios and Honey Port Vinaigrette

“Sherwood’s Forest” Wild Mushroom Gratinée Melange of local wild mushrooms blended (Please select one)

Garlic rubbed sourdough crostini

“Absolut” Penne ala Vodka Classic Penne ala Vodka with a kick of Absolut

Belgian Spring Mix Mango Stilton, Granny Smiths and Spiced Nuts with Maple Balsamic Vinaigrette

Entrées (Please select two single Entrées or the Entrée Duet)

Entrées served with seasonally selected fr esh vegetables and complementary starch Chef’s choice entrée preparation available for all dietary restrictions

Charcoal Grilled Filet Mignon Grand Marnier Onion Jam – Maytag Bleu Crumbles

Chateaubriand Tenderloin of Beef roasted to perfection – Classic Béarnaise

Short Ribs of Beef Cabernet braised – Roasted Vidalia Onion

New Zealand Rack of Lamb Lightly crusted with a hint of Rosemary – Minted Apple Butter

Southern Pecan Crusted Breast of Chicken Poached Pear and Kentucky Bourbon Hollandaise

Chicken Courvoisier Brandied Cream Sauce

Crisped European Duck Half Raspberry Chambord Glaze

The Lodge Crab Cake Sauté An original Lodge recipe, hand craft ed with Colossal Crabmeat – Lemon Herb Aioli West Coast Halibut Fillet Grapefruit Chive Beurre Blanc

Cold Water Lobster Tail – 10 oz Brown Butter Basted Premium Selection – Market Price

Entrée Duet Charcoal Grilled Filet Mignon – 5 oz and Th e Lodge Crab Cake Sauté

Viennese Sweets & Coffee A lovely selection of delicate and delicious sweets beautifully presented to each table on silver trays Freshly Brewed Green Mountain Coff ees and Distinctive Organic Teas

The Lodge Wedding Cake or Silver Cupcake Tower Our Signature Classic White Wedding Cake with your choice of fi llings and our Champagne Buttercream Icing, Fresh Whipped Cream and Berry Garnish or Signature White Cupcakes sweetly iced with a Swirl of Buttercream.