5 Easy Steps to a Stress-Free Rehearsal Dinner

Many wedding venues in NH offer the opportunity to host a rehearsal dinner before the main event. The tradition of the rehearsal dinner began in the days when traveling to a wedding was an arduous, time-consuming journey.

On the night before the wedding, the wedding house would packed with guests, all of whom would need to be fed. Over time, more traditions were added; for example, the noisy party was said to drive away evil spirits before the wedding day.

Once everyone is on the scene, modern wedding couples take the opportunity to rehearse the order of events on the big day. This ensures everyone knows where they need to be and everything runs smoothly. Perhaps more importantly, it’s an opportunity for the bride and groom to spend some quality time with their families and close friends.

Overall, a good rehearsal dinner is effortless, a moment of rest and celebration before the stress of the wedding day. Here are our top tips for making it so.

blog-image

#1 Start Planning Early

Obviously, the wedding will (and should) take most of your focus and time but don’t leave planning the rehearsal dinner to the last minute. Make a list of everything you’ll need to organize for it, from the venue all the way to gifts for guests, and incorporate that into your overall planning.

The earlier you decide what you want your rehearsal dinner to look like, the easier it will be to confirm your ideal venue, menu, and so on. When looking at locations, consider having your rehearsal dinner in New Hampshire. The Bedford Village Inn specializes in weddings and other related events to simplify the process for you.

#2 Delegate, Delegate, Delegate

The event should not be a source of stress or frustration for anyone, especially not the bride, groom, or their family. So, don’t be afraid to assign tasks to trusted friends and family to spread the load.

Some tasks, like creating or coordinating decor, can even be shared among a few people if need be. Make a master list of who is in charge of what, and then all you have to do is check in with them occasionally to make sure it’s all on track. Consider checking in with the wedding venues in NH and its surrounds – as many of them can offer to do the decor and many of the tasks for you instead.

It’s easy to get carried away, inviting everyone to your rehearsal dinner. Resist the urge to add everyone you can think of to the guest list. Paring it down to only close family and the bridal party is not just a cost-saving exercise.

You’ll have a chance to see and spend time with everyone else at the wedding. In fact, the bride and groom will probably never be as in-demand as on the big day. The rehearsal dinner is a time to cherish with the people who matter most. It’s also an opportunity to thank everyone who contributed to the wedding, whether financially or otherwise. Since it’s a personal event, you can save the group gathering catch-ups for the wedding day instead.

#3 Keep It Simple & Intimate

Amore Hour at Fondi

The rehearsal dinner theme usually references the wedding theme but in a more understated way. For some, this dinner is a casual affair; for others, it’s a little more formal, in line with what they have planned for the wedding. Striking the right tone starts with picking the venue. Many venues allow you to add a second, smaller venue to your booking for this gathering.

When planning a rehearsal dinner in New Hampshire, the Bedford Village Inn offers a beautiful setting and delicious menu options all in one place. If you’re using an external caterer for the wedding, they may offer you the rehearsal dinner as part of a package, but often, it is easier, more affordable, and less stressful to find a venue that can whip up a feast on-site. Keep the menu simple and enjoyable – everyone will be able to tuck into the more exotic fare at the wedding.

At the Bedford Village Inn, we have several smaller, more intimate event rooms that are perfect for a cozy, just-family dinner. We also have bigger spaces for a larger welcome reception. Our curated menus make planning the meal a breeze, and you can be sure that everyone will be delighted and satisfied.

#4 Get Your Venue & Menu

For some families, the meal is the main event here. There’s certainly a charm to simply enjoying each other’s company over a meal. However, adding activities is always a nice touch, especially if your rehearsal dinner guest list is on the longer side. Activities are a wonderful opportunity for families on both sides of the aisle to break the ice and get to know each other.

Resist the urge to go elaborate – save that energy for the wedding. If you’re having a daytime event, lawn games can be a pleasant addition to the proceedings. Ensure you get fun and memorable photos of all your favorite people by creating a photo op and providing props if that’s your thing.

#5 Plan Fun & Low-Key Activities

blog-image

Enjoy a Joyful Prelude to the Big Day

A well-planned rehearsal dinner can be just the relaxing, positive evening you need before your big day. Keeping things simple and involving your friends and family will help you enjoy the moment and focus on this special time with your nearest and dearest.

As one of the premier wedding venues in NH, the Bedford Village Inn is committed to making every part of your wedding journey as stress-free and enjoyable as possible. Our expert wedding team will help you plan every detail and coordinate with you at every step to make your vision a reality.

Get in touch with us to find out more about our rehearsal dinner and wedding packages.

SOCIAL HOUR

Offered Daily from 4:00 PM - 6:00 PM in the Tavern

BEVERAGES

Please Ask Your Server for Social Hour Options

SELECT HOUSE WINE $8

SELECT DRAFT BEER $5

SMALL BITES

PRETZELS & BEER CHEESE $6

House Made Pretzels, Beer Cheese Dip

TOSTONES $6

Twice Fried Plantains, Mojo Sauce

HOUSE CUT HERBED PARMESAN FRIES $6

Truffle Dijon Aioli

HOUSE CUT SWEET POTATO FRIES $6

Maple Mustard

BANFI WINE DINNER

ANTIPASTI

POTATO & LEEK SOUP

Grilled Asparagus, Smoked Trout Roe

Wine Pairing: Principessa Gavia Gavi

PRIMI

GNOCCHETTI

Shiitake Mushroom, Spring Garlic, Chive Butter, Pecorino Savello

Wine Pairing: Banfi La Lus Albarossa

SECONDI

MONKFISH SALTIMBOCCA

Risotto alla Milanese

Wine Pairing: Banfi Belnero

INTERMEZZO

Cherry Granita

CONTORNI

LAMB T-BONE

Salsa Verde, Charred Cauliflower, Spring Onion, Hazelnut Gremolata

Wine Pairing: Banfi Poggio alle Mura Brunello di Montalcino

DOLCE

RICOTTA PIE

Blackberry Agrodolce, White Chocolate

Wine Pairing: Rosa Regale Brachetto

TRE PIATTI

$55 Per Person | Offered Tuesday - Thursday in Fondi

PRIMI

Please Select One

BABY ROMAINE

parmesan black peppercorn vinaigrette, garlic bread crumb, parmigiano reggiano  |  add white anchovy +2

BLUEFIN TUNA CRUDO

meyer lemon granita, almond, endive, basil oil

DI STEFANO BURRATA

smoked grape, olive, aged balsamic, rosemary, crostini

SHAVED FENNEL

Lucy Rose apple, pecorino savello, sunflower seed, lemon, arugula

GRILLED CARROTS

whipped ricotta, salsa rossa, roasted pumpkin seed, herbs

SMOKED SALMON BRUSCHETTA

pickled onion, lemon aioli, parsley, olive oil

SECONDI

Please Select One

CASARECCE CACIO E PEPE

pecorino romano, butter, black pepper

SPAGHETTI ALLA SCAMPI

rock shrimp, white wine, butter, garlic, parsley, lemon

LUMACHE ALLA VODKA

spicy italian sausage, tomato cream sauce, garlic, chive, pecorino savello

RIGATONI ALLA TELEFONO

san marzano tomato, mozzarella, garlic, basil, oregano, parmesan

PAN SEARED SCALLOPS

celery root purée, grape agrodolce, cauliflower, lemon pangrattato

DUNK’S MUSHROOM RISOTTO

preserved black truffle, parmigiano reggiano, chive

PORK OSSOBUCO

tomato braised pork shank, roasted carrots, creamy polenta, citrus gremolata

MARINATED HANGER STEAK

pommes purée, broccolini, cipollini onion jus

DOLCE

Please Select One

MILK CHOCOLATE CANNOLI

chocolate & ricotta filling, roasted peanuts, salted caramel

OLIVE OIL CAKE

meyer lemon agrodolce, chantilly cream, almond

MALT CHOCOLATE TIRAMISU

espresso soaked sponge cake, whipped mascarpone,
cocoa powder, malted chocolate crumble

SORBETTO OR GELATO

Chef’s seasonal rotation, maple pizzelle

ST. PATRICK'S DAY SPECIALS

Available Saturday, March 15th - Monday, March 17th

POTATO CHEDDAR ALE SOUP $10

Bacon Bits, Scallion

STOUT BRAISED CORNED BEEF $22

Cabbage, Potatoes, Turnips, Carrots, Grain Mustard

IRISH CREAM CHOCOLATE POT DE CREME $12

Chocolate Sauce, Mint Chocolate Shortbread Cookie, Chantilly Cream

ABLE EBENEZER FORUM ALE DINNER

$85++ Per Guest

STATIONARY HORS D'OEUVRES

ARTISAN CHEESE & CHARCUTERIE

Seasonal Accompaniments

PASSED HORS D'OEUVRES

DUCK RILLETTE

Cherry Gastrique, Sourdough

MUSHROOM ARANCINI

Tomato Jam

PETITE OYSTER

Granny Smith Mignonette

POTATO PAVÉ

Truffle Dijon Aioli, Caviar

FIRST COURSE

BEET CURED TUNA TORO

Shaved Fennel and Herb Salad, Citrus, Pickled Fresno Chile, Bagel Crisp, Everything Crème Fraîche

Pairing: La Mére Marianne Culinary Ale

SECOND COURSE

CRISPY PORK BELLY

Miso Sweet Potato Purée, Maitake Mushroom, Charred Red Cabbage, Toasted Sesame, Yuzu Honey Glaze

Pairing: Glory not the Prey New England IPA

THIRD COURSE

COFFEE RUBBED SIRLOIN

Pommes Aligot, Glazed Carrot, Farm Radish, Parsnip Chips, Bordelaise Sauce

Pairing: Burn the Ships Cherrywood Smoked IPA

DESSERT

TRIPLE CHOCOLATE MALTED TIRAMISU

Chocolate Cake, Chocolate Malt Mousse, Vanilla Bean Anglaise, Lace Cookie

Pairing: Man of Talent Milk Stout

RESTAURANT WEEK

$49 Per Person | $69 Per Person with Optional Wine Pairing

FIRST COURSE

Please Select One

PROSCIUTTO DI PARMA

House Made Giardiniera, Whole Grain Mustard, Crostini

ROMAINE SALAD

Parmesan Black Pepper Vinaigrette, Garlic Bread Crumb

BURRATA

Apple, Pumpkin Seed, Aged Balsamic, Crostini

MUSHROOM ARANCINI

Aged Carnaroli Rice, Parmesan Fonduta, Oregano, Olive Oil

SECOND COURSE

Please Select One

CASARECCE CACIO E PEPE

Pecorino Romano, Black Pepper

LUMACHE ALLA VODKA

Spicy Italian Sausage, Tomato Cream Sauce, Garlic, Chive, Pecorino Savello

SPAGHETTI ALLA SCAMPI

Rock Shrimp, Chili, Parsley, Lemon, Pangrattato

BRAISED SHORT RIB

Creamy Polenta, Roasted Carrot, Gremolata, Beef Jus

KALE RISOTTO

Truffle Butter, Fontina, Basil, Parmesan

THIRD COURSE

Please Select One

MALTED TIRAMISU

Sponge Cake, Cocoa, Mascarpone, Cocoa Crumble

GELATO OR SORBETTO

Chef’s Selection, Vanilla Pizzelle

OLIVE OIL CAKE

Blood Orange, Almond, Chantilly Cream

BURGERAMA MENU

A MONTH LONG CELEBRATION

WEEK ONE: MARCH 2 - 8

SMOKEHOUSE WEEK

Served with Endless Smoked Paprika Fries

BBQ PORK BURGER $22

Grilled Prime Burger, Smoked Pulled Pork, Bacon, Cheddar, Tempura Onion Rings, Carolina BBQ Sauce, Pickles, Onion Roll

WICKED SMOKED BRISKET BURGER $22

Grilled Prime Burger, Smoked Brisket, Bourbon BBQ, Coleslaw, Grilled Sourdough

SMOKED ANDOUILLE SLIDERS $17

Grilled Prime Sliders, Andouille, Smoked Gouda, Whole Grain Mustard Aioli, Bread & Butter Pickles, Herbed Slider Buns

WEEK TWO: MARCH 9 - 15

BREAKFAST WEEK

Served with Endless Home Fry Spiced Fries

WICKED BREAKFAST BURGER $21

Grilled Prime Burger, Vermont Cheddar, Canadian Bacon, North Country Bacon, Fried Farm Egg, Croissant

WICKED DESAYUNO BURGER $21

Grilled Prime Burger, Vermont Cheddar, Peppers & Onions, Sunny Side-Up Farm Egg, Chorizo Hollandaise, Cilantro, English Muffin

BISCUITS & GRAVY SLIDERS $17

Grilled Prime Burger, Scrambled Egg, Cheddar Cheese, Sausage Gravy, Cheddar Herb Biscuits

WEEK THREE: MARCH 16 - 22

ASIAN WEEK

Served with Endless Togarashi Fries

DUCK BURGER $22

Ground Duck Patty, Sriracha Aioli, Korean BBQ Sauce, Grilled Pork Belly, Pickled Vegetables, Baby Spinach, Sunny Side-Up Farm Egg, Red Curry Sesame Bun

WICKED GODZILLA BURGER $21

Togarashi Spiced Prime Burger, Pepper Jack Cheese, Kimchi Mayonnaise, Japanese BBQ, Crispy Wontons, Asian Slaw, Sesame Seed Roll

BÁNH MÌ SLIDERS $17

Grilled Pork Sliders, Cucumber, Pickled Carrot & Daikon, Sesame Mayonnaise, Mint, Cilantro, Sourdough Buns

WEEK FOUR: MARCH 23 - 29

BVI FAVORITES WEEK

Served with Endless Salted Fries

BVI BIG DOUBLE BURGER $22

Two 4 Oz Prime Smash Burgers, Vermont Cheddar, Onion, Lettuce, Pickles, Special Sauce, Sesame Seed Bun

FRENCH DIP BURGER $22

Grilled Prime Burger, Roast Beef, Vermont Cheddar, Caramelized Onion, Au Jus, Kaiser Bun

N’DUJA PIZZA SLIDERS $17

N’Duja & Prime Beef Patties, House Mozzarella, Pizza Sauce, Parmesan, Basil, Garlic & Italian Herb Buns

MOTHER'S DAY DINNER CHILDREN'S MENU

THREE-COURSE PRE-FIXE DINNER

$45++ for Children (12 and under)

FIRST COURSE

FRUIT SALAD

Melon, Berries, Apple

VEGETABLE CRUDITÉ

Carrot, Celery, Bell Pepper, Buttermilk Dressing

ENTRÉES

FILET OF BEEF TENDERLOIN

Roasted Potatoes, Haricots Verts, Demi-Glace

CHICKEN FINGERS

French Fries, Honey Mustard

VERMONT CHEDDAR MAC & CHEESE

Rigatoni, Mornay Sauce

DESSERTS

BLACK RASPBERRY CHEESECAKE

Vanilla Bean Soil, Chocolate Sauce 

VANILLA ICE CREAM

Chocolate Sauce, Cherry, Whipped Cream

CHILDREN'S EASTER DINNER MENU

THREE-COURSE PRE-FIXE DINNER

$45++ for Children 12 and Under

FIRST COURSE

FRUIT SALAD

Melon, Berries, Apple

NEW ENGLAND CLAM CHOWDER

Traditional Recipe, Chives

ENTRÉES

GRILLED FILET OF BEEF TENDERLOIN

Roasted Fingerling Potato, Spring Asparagus, Demi-Glace

CHICKEN FINGERS

French Fries, Honey Mustard

VERMONT CHEDDAR MAC & CHEESE

Rigatoni, Mornay Sauce

NORTH COUNTRY HAM

Potato Gratin, Green Beans, Herb Biscuit

DESSERT

VANILLA CRÈME BRÛLÉE

Peanut Butter & Jelly Thumbprint Cookie, Raspberry Cookie

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

Vanilla Ice Cream, Chocolate Sauce

MOTHER'S DAY DINNER MENU

THREE-COURSE PRE-FIXE DINNER

$79++ for Adults

AMUSE-BOUCHE

CHEF’S SELECTION

FIRST COURSE

BENTON'S BACON, SHRIMP & CORN CHOWDER

Cornbread Crumb, Green Onion

PEA & LOCAL POTATO VELOUTÉ

Crispy Prosciutto, Lemon Herbed Ricotta

HOUSE RICOTTA CAVATELLI

Dunk’s Mushrooms, Black Garlic Butter, Pecorino Tartufo

MÂCHE & RED WATERCRESS SALAD

Lemon Honey Vinaigrette, Fresh Strawberry, Toasted Almond Granola

ENTRÉES

GRILLED FILET OF BEEF TENDERLOIN

Crème Fraîche & Caramelized Onion Pommes Purée, Haricots Verts, Watercress, Red Wine Demi-Glace

NEW ENGLAND SEAFOOD BOUILLABAISSE

Count Neck Clams, Maine Mussels, Shrimp, Gulf of Maine Hake, Heron Pond Farm Potato, Tomato & Fennel Broth, Grilled Sourdough, Red Pepper Rouille

PAN ROASTED DUROC PORK CHOP

Green Lentils, Roasted Fennel, Vadouvan Spiced Crispy Onion, Curry Yogurt Sauce, Golden Raisins

LONG ISLAND DUCK TWO WAYS

Pan Roasted Breast, Crispy Duck Rillette, Wild Rice & Dunk’s Mushroom Pilaf, Salsify Purée, Root Vegetable Chips

VEGETARIAN LASAGNA

Zucchini, Roasted Red Pepper, Eggplant, Spinach, Béchamel Sauce, Roasted Tomato & Arugula Salad

HERB CRUSTED NOVA SCOTIA HALIBUT

Pommes Parisian, Honey Glazed Baby Carrots, Chervil Yogurt Sauce

DESSERTS

MUDSLIDE CHOCOLATE CAKE

Irish Cream Butter Cream, Caramel Sauce, Chocolate Shavings

COFFEE CRÈME BRÛLÉE

Mint Chocolate Shortbread, Chantilly Cream

ELDERFLOWER SORBET (GF/DF)

Prosecco Gelée, Fresh Fruit

BLACK RASPBERRY CHEESECAKE

Vanilla Bean Soil, Chocolate Sauce

FRUIT TART

Vanilla Custard, Strawberry, Kiwi, Pineapple, Mango Fluid Gel

VALENTINE'S DAY DINNER

FOUR-COURSE PRE-FIXE DINNER

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZERS

CHILLED CAPE COD OYSTERS

Blood Orange Mignonette, Chive, Lemon

LOBSTER TOAST

House Made Brioche, Maine Lobster, Champagne Buerre Blanc, Chervil

SHORT RIB TERRINE

Horseradish Cream, Pickled Mustard, Crispy Shallot, Celery Salad

ROASTED BEETS & BURRATA

Arugula, Frisée, Focaccia, Marcona Almond, Quince

CAULIFLOWER BISQUE

Crispy Prosciutto, Herb Oil

CHEESE & CHARCUTERIE FOR TWO

Chef’s Selection, Local Honey, House Dijon, Crostini, Grapes, Black Pepper Walnuts, Cornichon

SALADS

LITTLE GEM CAESAR

Ciabatta Crouton, Parmesan, White Anchovy

BABY SPINACH & KALE

Gala Apple, Dried Cranberry, Red Onion, Candied Pecan, Goat Cheese, Cider Vinaigrette

ENTRÉES

GRILLED FILET MIGNON

Crème Fraîche and Chive Pommes Purée, Haricot Vert, Herb Butter, Red Wine Demi-Glace, Watercress

PAN SEARED NEW BEDFORD SEA SCALLOPS

Butternut Squash Risotto, Brussels Sprouts, Sage, Bacon Onion Jam

DUNK'S MUSHROOM CAVATELLI

Wild Mushrooms, Radicchio, Black Truffle Cream, Parmesan, Pine Nut Crisp

BUTTER POACHED NOVA SCOTIA HALIBUT

Crispy Fingerling Potatoes, Rainbow Swiss Chard, Pearl Onion, Sauce Maltaise

FREE-RANGE CHICKEN STATLER

Sweet Potato Purée, Dunk’s Mushroom, Farro, Spinach, Port Glace De Poulet

HERB CRUSTED RACK OF LAMB

Creamy Polenta, Roasted Parsnips, Baby Carrots, Sauce Vert, Rosemary Jus

DESSERTS

BAKED ALASKA

Vanilla Bean Ice Cream, Cherry Coulis, Chocolate Malt Crumble, Toasted Meringue

PISTACHIO CHEESECAKE

Brown Butter Crust, White Chocolate Sauce, Candied Pistachios

RED VELVET CAKE

Cream Cheese Frosting, Mirror Glaze, Mixed Berry Coulis

RASPBERRY SORBET

Strawberry Mint Salad

DESSERT FOR SHARING

SWEETHEART CHOCOLATE BAG

Frangelico Soaked Sponge Cake, Tiramisu Filling, Cocoa Powder, Tuille, Bubble Sugar, Chocolate Sauce

NEW YEAR’S EVE

FOUR-COURSE PRE-FIXE DINNER

$110++ Per Adult

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZER

ARCTIC CHAR TARTARE

Avocado, Cucumber, Fresno Chile, Yuzu Soy Sauce, Cilantro, Sesame Tuille

PRIME BEEF CARPACCIO

Garlic Aioli, Pickled Shallot, Cornichons, Crispy Caper, Herb Salad, Potato Gaufrettes

LOCAL CHEESE BOARD

Chef’s Selection, Local Honey, Fig Jam, Apple, Walnuts, Crostini

OYSTERS AU GRATIN

Broiled New Hampshire Oysters, Champagne Sabayon, Chive

ROASTED MUSHROOM RISOTTO

Dunk’s Mushrooms, Crispy Prosciutto, Spinach, Pecorino Tartufo, Sage

BUTTERNUT SQUASH BISQUE

Curried Crème Fraîche, Candied Pepitas

SALAD

BABY SPINACH

Cherry Tomato, Cucumber, Kalamata Olive, Shaved Red Onion, Feta, Red Wine-Oregano Vinaigrette

WINTER WATERCRESS

Goat Cheese Croquette, Shaved Brussels Sprouts, Pomegranate, Granny Smith Apple, Honey Mustard Vinaigrette, Toasted Hazelnut

ENTRÉE

GRILLED FILET MIGNON

Lyonnaise Potato, Herbed Asparagus, Rosemary & Thyme Tallow, Red Wine Demi-Glace

LONG ISLAND DUCK BREAST

Toasted Farro, Dunk’s Mushrooms, Romanesco, Pearl Onion, Red Wine Cranberry Gastrique

OCTOPUS A LA PLANCHA

Smoked Pork Belly, Fingerling Potato, Baby Carrot, Shaved Fennel, Pistachio, Harissa

14 OZ CIDER BRINED PORK CHOP

Creamy Polenta, Brown Butter Brussels Sprouts, Roasted Apple, Crispy Shallot, Cider Jus

NOVA SCOTIA HALIBUT

Sweet Potato Purée, Honey Roasted Parsnips, Radicchio, Herbed Bread Crumb, Sauce Vert

RICOTTA GNOCCHI

Italian Sausage, Butternut Squash, Caramelized Onion, Kale, Calabrian Chile Butter, Parmesan Pine Nut Crisp

DESSERTS

PISTACHIO SHORTCAKE

Cranberry Compote, Chantilly Cream, Pistachio Cake

CAPPUCCINO SEMIFREDDO

Cinnamon Foam, Caramel Sauce, Chocolate Espresso Beans

LEMON CRÈME BRÛLÉE

Strawberry Champagne Compote, Buttermilk Biscuit

ORANGE SORBET

Prosecco Pearls, Dehydrated Citrus

MIDNIGHT CHOCOLATE BAG (TO SHARE)

Chocolate Cake, Chocolate & Caramel Mousses, Coffee Tuille, Bubble Sugar

CHRISTMAS EVE

FOUR-COURSE PRE-FIXE DINNER

$129++ Per Adult

$75++ Per Child (12 & Under)

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZERS

DUNK'S MUSHROOM VOL-AU-VENT

Puff Pastry, Bacon Lardon, Caramelized Onion, Béchamel, Chervil, Frisée Salad

BUTTERNUT SQUASH RISOTTO

Brown Butter Sage, Maple Roasted Apple, Parmesan, Pepitas

BLUEFIN TUNA CRUDO

Castelvetrano Olives, Fennel, Cucumber, Meyer Lemon, Calabrian Chili Oil, Pine Nuts

ROASTED BEET CARPACCIO

Whipped Goat Cheese, Pistachio, Blood Orange, Red Watercress, Sicilian Olive Oil

PRIME BEEF TARTARE

Pickled Shallot, Capers, House Dijon, Beef Tallow Crostini, Micro Radish

BLACK GARLIC FRENCH ONION SOUP

Gruyère, Sourdough Crouton, Chive

SALADS

LITTLE GEM SALAD

White Anchovy, Crispy Shallot, Gremolata, Parmesan Peppercorn Dressing

ARUGULA & ENDIVE

Poached Pear, Great Hill Blue Cheese, Black Pepper Walnuts, Sherry Vinaigrette

ENTRÉES

GRILLED FILET MIGNON

Chive and Sour Cream Pommes Purée, Haricots Verts, Watercress, Red Wine Demi-Glace, Herb Butter

NORTH COUNTRY SMOKEHOUSE HAM

Bourbon Glaze, Sweet Potato Purée, Ham Hock Braised Collard Greens

PAN ROASTED ARCTIC CHAR

Lemon & Herb Carolina Gold Rice, Broccolini, Slow Roasted Tomato, Marcona Almond Vinaigrette

PORCINI BRAISED LAMB SHANK

Fontina Polenta, Dunk’s Mushrooms, Spinach, Port Wine Jus, Sunchoke Crisps

ROASTED EGGPLANT MANICOTTI

Ricotta, Roasted Tomato Coulis, Parmesan Velouté, Basil Oil, Balsamic

PROSCIUTTO WRAPPED MONKFISH

Saffron Risotto, Grilled Artichokes, Herbed Asparagus, Roasted Red Peppers, Parsley Pistou

DESSERTS

GRAND DESSERT BUFFET IN THE GREAT HALL

THANKSGIVING DAY DINNER MENU

FOUR-COURSE PRE FIXE DINNER

$135++ Per Adult

 $75++ Per Child (12 & Under)

AMUSE-BOUCHE

CHEF’S SELECTION

APPETIZER

CAPE COD OYSTERS

Pear and Ginger Mignonette, Chives, Pink Peppercorn

MAPLE BROOK FARM BURRATA

Grilled Focaccia, Aged Balsamic, Confit Tomato, Shaved Fennel, Arugula, Basil

ROASTED PARSNIP BISQUE

Candied Almond, Curry Crème Fraîche

NANTUCKET BAY SCALLOPS

House Bacon, Pumpkin Purée, Jicama, Charred Scallion

RICOTTA CAVATELLI

Dunk’s Mushrooms, Roasted Cipollini Onion, Parmesan, Black Truffle Butter, Crispy Sage

PÂTÉ DE CAMPAGNE

Bacon Wrapped Pork Pâté, Sourdough, Herb Salad, Pickled Shallots, House Dijon, Fig Gastrique

SALAD

HARVEST SALAD

Baby Kale, Endive, Shaved Brussels Sprouts, Roasted Squash, Granny Smith Apple, Manchego Cheese, Toasted Pepitas, Lemon Honey Vinaigrette

BOSTON BIBB

Cherry Tomato, Cucumber, Pickled Red Onion, Brioche Croutons, Green Goddess Dressing

ENTRÉE

MISTY KNOLL FARMS TURKEY

Free Range Turkey, Sausage Stuffing, Cranberry Sauce, Mashed Yukon Gold Potatoes, Butternut Squash, Giblet Gravy

GRILLED FILET MIGNON

Roasted Fingerling Potatoes, Glazed Baby Carrots, Herb Butter, Red Wine Demi-Glace, Watercress

NOVA SCOTIA HALIBUT

Anson Mills Carolina Gold Rice, Charred Broccolini, Black Garlic Emulsion, Puttanesca Sauce

DUROC PORK TENDERLOIN

Brown Butter Sweet Potato Purée, Escarole, Root Vegetable Chips, Pomegranate Gastrique

STUFFED ACORN SQUASH

Quinoa, Melted Leeks, Brussels Sprouts, Root Vegetable Chips, Pomegranate Gastrique

PAN ROASTED SALMON

Beluga Lentils, Savoy Cabbage, Bacon Onion Jam, Chestnut Emulsion

DESSERT

PUMPKIN PIE

Butterscotch Mousse, Candied Pepitas, Cracked Caramel

MAPLE WALNUT CHEESECAKE

Walnut Graham Cracker Crust, Cinnamon Anglaise, Chantilly

DECONSTRUCTED APPLE CRISP

Oat Streusel, Chantilly Cream

CARAMEL CRÈME BRÛLÉE

Apple Compote, Poppy Seed Tuille

PEAR SORBET

Apple Cider Pearls, Fresh Berries, Pear Chip

EASTER DINNER

THREE-COURSE PRE-FIXE DINNER

$85++ for Adults

AMUSE-BOUCHE

CHEF'S SELECTION

FIRST COURSE

BABY CARROT BISQUE

Orange & Cardamom Crème Fraîche

NEW ENGLAND CLAM CHOWDER

Traditional Recipe, Chives

BABY KALE SALAD

Parmesan Peppercorn Dressing, Shaved Parmesan, Herbed Focaccia Crumb, White Anchovy, Lemon

SPRING VEGETABLE RISOTTO

Cipollini Onion, English Peas, Spring Asparagus, Fava Beans, Pecorino Pepato

ENTRÉES

GRILLED FILET OF BEEF TENDERLOIN

Herb Roasted Fingerling Potato, Spring Asparagus, Watercress, Crispy Onion, Red Wine Demi-Glace

HORSERADISH CRUSTED ARCTIC CHAR

Potato Rösti Cake, Roasted Parsnips, Swiss Chard, Charred Scallion Salsa Verde

BRAISED LAMB SHANK

Herbed Spätzle, Shaved Brussels Sprouts, Roasted Chestnuts, House Bacon, Cider Braise

SMOKED NORTH COUNTRY HAM

Green Bean Casserole, Potato Gratin, Golden Raisin Sauce, Herb & Cheddar Biscuit

PAN ROASTED LONG ISLAND DUCK BREAST

Vanilla Bean Pommes Purée, Haricots Verts, Pomegranate Glace de Poulet

ROASTED JAPANESE EGGPLANT

Jeweled Couscous, Roasted Red Pepper, Asparagus, Red Onion Soubise, Miso Glaze, Toasted Pine Nuts

DESSERT

LIMONCELLO TIRAMISU

Lemon Sponge, Whipped Mascarpone Filling, Lemon Curd, Candied Blueberries

COCONUT RICE PUDDING (*GF)

Tropical Fruit, Micro Mint

VANILLA CRÈME BRÛLÉE

Peanut Butter & Jelly Thumbprint Cookie, Raspberry Compote

BAKLAVA

Phyllo Dough, Mixed Nut Filling, Honey Cinnamon Anglaise, Chantilly Cream

GIN & TONIC SORBET

Gin Pearls, Candied Lime