HAS Martha’s Vineyard wedding reception promises wonderful, traditional and unexpected delights, always delicious. We hope our menu tastings whet your appetite for extraordinary, yet highly personalized wedding menus.
James McDonough, four-star Cordon Bleu chefon the sprawling island Beach Plum Inn and Restaurant, as the bride and groom join in planning their menu. A fresh twist on what the bailiff of the bride used to be!
Their most popular wedding dinner, chosen by 8 out of 10 couples, includes filet mignon tournedos Maison, that is, twin steaks with grilled artichokes, tomatoes, shitake ragout, accompanied by a Charon sauce over lobster tail meat. The pan-seared wild salmon with lobster risotto, garnished with asparagus cream sauce, is a delight, as are the culinary gems of native Atlantic seafood, aged beef, free-range chicken and more.
The Chocolate, Whipped Cream and Raspberry Wedding Cake, from Cakes by Liz, begins what Jim calls “a complete dessert.” Soon after, the chef de cuisine brigade comes up with a “side”: strawberry rhubarb pie with cinnamon ice cream and a mix of raspberry, blackberry and mango. Then a “quadruple” chocolate cake with Belgian whipped cream mousse and dark chocolate mousse wrapped in ganache.
Your indoor or outdoor reception may include: past appetizers of coconut-crusted Indonesian prawns, Ahi tuna tartare with miso vinaigrette, beef tenderloin carpaccio, confit duck spring rolls with plum chutney. Follow that with a fresh Island Field Vegetable Vinaigrette Salad, with goat cheese and toasted walnuts, and lobster macaroni and three cheeses. Starters: braised beef ribs in red wine and truffle battered potatoes, or grilled swordfish with dill battered potatoes, lemon preserved capers, sliced red onion and watercress. Dessert: wedding cake, assorted sweets.
Or you can choose your more casual “Lazy Man Style” Clambake summer celebration: Martha’s Vineyard clam chowder with our own clams, Bliss potatoes and fresh thyme; Island field greens with balsamic vinaigrette; steamed island lobster, small neck clams, mussels; grilled chicken, island bass, chorizo; summer corn; grilled onions, lemon butter. Dessert: Summer’s freshest berries and cream, plus our highly-touted cookies.
Overlooking Nantucket Sound in Oak Buffs Harbor, wedding guests love to celebrate at the gazebo tavern. General manager Eric White tells us that the sushi menu is a big hit, as is his full bar of raw and seafood items, including oysters on the half shell, small neck clams, an excellent shrimp cocktail, and deep-fried shellfish. varied. Add to that Portobello sandwiches, a carving station, full deli selections, salads and more. Chef Steve Loo will prepare a delicious wedding cake, and remember that mid-September and October are wedding reception dates, not midsummer. Fall is a great time to celebrate on your large railed porch overlooking the water.
It is also rustic smoke and bones at Dukes County Ave, Oak Bluffs. Proud owner Stewart Robinson says, “It’s the best barbecue east of the Mississippi and #1 on the island due to volume!” They can handle up to 80 for a rehearsal dinner event but suggest the reception be catered. Last year they attended the Shark Tournament on the Oak Bluffs boardwalk, for 1,250 people. You can withdraw or they send it to you. Their most popular menu item is the smoked prime rib, plus house-made onion rings, all under the steady hand of grill master, Jono Osburn. “And don’t overlook the homemade Key Lime Pie,” Stewart orders proudly.
We hope you fully enjoy the most pleasant of wedding tasks: selecting your celebration menu. Enjoy your meal!
