3-Course Dinners

Call Diane Cox at (508) 746-1622, ext. 8365 or email dcox@plimoth.org to discuss your wedding plans. 

 MayflowerII Groom

 

PREMIUM BAR PACKAGE included in the package price

LIQUORS:

Absolut, Tanqueray, Dewar’s, Captain Morgan Spiced Rum, VO, Jose Cuervo, Crown Royal, Kahlua, Jack Daniels, Southern Comfort, Midori, Chambord and Baileys Irish Crème

WINES:

Chardonnay, Cabernet Sauvignon and Pinto Grigio

BEERS:

Budweiser,  Bud Light,  Sam Adams, and Mayflower Ale

OTHER BEVERAGES:

Assorted sodas, juices and bottled water

NEW ENGLAND CHEESE AND CRUDITE DISPLAY

  • Local cheeses including New England goat cheese, Vermont cheddar and smoked gouda.
  • A caramelized onion cheesecake
  • Baked brie with cranberry chutney in puff pastry
  • Sliced fresh seasonal fruits and vegetables
  • Crusty baguette, assorted crackers
  • Maple mustard, apple onion jam and praline nuts

TRAY PASSED HORS D’OURVES (hot)

  • Bacon Wrapped Shrimp Casino
  • Mushrooms stuffed with choice of Spinach & Feta, Sausage, or Crabmeat
  • Sweet Potato Chips topped with Pulled BBQ Pork
  • Argentine Beef Skewers
  • Spinach & Artichoke Crisp
  • Fig Flatbread with Goat Cheese & Balsamic Glaze
  • Chicken Samosa
  • Teriyaki Chicken Satay
  • Scallops Wrapped In Bacon
  • Peking Duck Spring Roll with Hoisin Sauce
  • Mini Corn Dogs
  • Kalamata Olive Crisps
  • Bleu Cheese, Pear & Red Wine Phyllo Star

TRAY PASSED HORS D’OURVES (cold)

  • Fruit and Cheese Kabobs
  • Asparagus Tips Wrapped with Herbed Cheese and Prosciutto
  • Bruschetta with Tomato and Basil
  • Chilled Cocktail Shrimp
  • Shooter Cherry Tomatoes filled with Boursin Cheese, Pea Pod
  • Crudités Shooters

(please select four tray passed items from above)

CHAMPAGNE TOAST

SALAD (select one)

  • PLIMOTH PLANTATION SALAD - mixed field greens, wensleydale cranberry cheese, house-made croutons and yellow tomatoes
  • CAESAR SALAD - hearts of romaine, focaccia croutons
  • MIXED FIELD GREENS - English cucumber, tear-drop tomatoes, shaved red onion, ruby beets, goat cheese and citrus vinaigrette
  • JULIENNE PEARS OVER ROMAINE - toasted hazelnuts, dried cranberries, crumbled bleu cheese dressing

DINNER ENTREES

  • PAN SEARED STATLER CHICKEN BREAST - balsamic drizzle, wild mushroom risotto cake,  asparagus
  • GRILLED SWORDFISH STEAK WITH TOMATO BUTTER - roasted corn with charred green onion sweet butter, thyme roasted fingerling potatoes
  • CHICKEN BREAST STUFFED WITH GOAT CHEESE - natural thyme reduction, fresh herbs, roasted red bliss potato, green and yellow beans with carrots
  • HERB CRUSTED NATIVE SCROD - basil oil, wild rice blend, tomato squash casserole
  • GRILLED PORK TENDERLOIN - caramelized peppers, sautéed field mushrooms, farmhouse mashed potatoes, rosemary pan juices

BEEF ENTREES

  • FILET MIGNON - brandy demi-glace, lobster macaroni and cheese, roasted medley of vegetables
  • ROAST PRIME RIB OF BEEF AU JUS - local blue cheese mashed potatoes, buttered asparagus
  • ROAST SIRLOIN - root vegetables and truffle potato gratin

ADD $7 PER PERSON 

DUETS

  • JUMBO SHRIMP SAUTÉED with lobster butter & PAN SEARED STATLER CHICKEN BREAST with balsamic drizzle, wild mushroom risotto cake, buttered asparagus.
  • SEARED DIVER SCALLOP & ROAST SIRLOIN with dried fruit red wine reduction, snap peas, maple mashed sweet potatoes

ADD $10 PER PERSON 

DESSERTS

  • Your wedding cake cut and served
  • Freshly brewed coffee and tea

$80 PER PERSON

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