The foremost reason for the tasting is clearly to taste a lot of the food items that we suggest for their event. We select a number of passed and stationed hors d'oeuvres to start off the evening, and then move on to a served meal with entrees and side dishes offered as a buffet so that more of those items may be sampled. We finish the evening with several served desserts, and slices of five different wedding cakes from Montilio's bakery. Believe me when I tell you that you will not leave hungry!
Here is the menu from this tasting:
Mediterranean Station: Assorted Grilled Vegetables, Roasted Peppers, Hummus, Bab Ghanoush, Olives, Marinated Artichokes and Feta, Served with Breads, Focaccia and Pita Chips
Baked Brie en Croute Served with French Bread, Flat Breads and Assorted Crackers, Garnished with Spiced Pecans, Grapes and Seasonal Berries
Mini Chicken Pot Pie
Manchego and Quince Tart
Crispy Won Ton-Wrapped Shrimp, Plum Sauce
Braised Beef Short Rib Wrapped in Bacon
Arancini with Goat Cheese, Red and
Yellow Peppers and Onions
Apple and Roasted Pumpkin Bisque,
Crispy Butternut Squash Risotto Cake,
Plum Tomato Sauce
Hawthorne Caesar Salad: Romaine Greens, Focaccia Croutons, Caesar Dressing and Sundried Tomatoes
Nathaniel’s Salad: Goat Cheese, Candied Walnuts, Dried Cherries and Maple Vinaigrette
Entrées On Buffet
The display plates on the Buffet demonstrate how the entrées will be presented at the time of your wedding
Chicken Breast Stuffed with Asparagus and
Forest Mushrooms, Orange Hollandaise
Pepper-and Herb-Crusted Prime
Rib with a Double Jus
Boneless Chicken Breast with Arugula, Feta Cheese and Pine Nuts, Greek Lemon Basil Sauce
Truffle Oil Roasted Tenderloin of
Beef with a Merlot Demi Glace
Roasted Sea Bass, Champagne Chive
Beurre Blanc, Lobster Risotto
Maple-Sugar Rubbed Pork Loin with
Cranberry Apple Wine Glaze
Roasted New England Cod, Crispy Corn Bread
Crust and Lemon Butter
Maple Glazed Baby Carrots
Green Beans Amandine
Chef’s Seasonal Julienne Vegetable Medley
Roasted Eggplant and Goat Cheese Mashed Potatoes
Roasted Red Bliss Potatoes with Rosemary
Warm Apple Blossom, Caramel Sauce
and Whipped Cream
Cappuccino Ice Cream Truffle
We also serve sparkling wine and mineral water at the reception, along with several wine pours with dinner.
Along with the food samples, we have our two florists provide flower arrangements for the tables, in both their standard "package" arrangements as well as "upgraded" arrangements so that you can see the range of their abilities. Our current flower vendors are Flowers by Darlene, and Evans Flowers.
In addition, we set the tables with a variety of linens and different kinds of chairs, both from our standard collection to specialty items that can be selected for an additional cost along with a nice added touch of glamour. We even show you specialty china, glassware and flatware for your consideration.
Invitations to our wedding tastings are sent out to couples who have already booked their events with us. These go out approximately two to four months prior to the date of the wedding, generally speaking. The Hawthorne Hotel will send you an invitation about four weeks prior to the tasting event. So, for example, if you are booked to have your reception here in the first quarter of 2014, your invitation will go out in the mail on or about October 1, 2013 for our early November "tasting".
If you are still considering one of properties for a wedding reception, and you wish to attend a tasting before you actually book, then there is a small charge for this amazing event, and once you book your wedding reception, the amount that you paid for the tasting will be credited against your actual charges for your wedding.
I hope to see you here.