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Wedding Menus 2013 / 14



Wentworth Menu Selections



The Wentworth Dining Room prides itself on using only the freshest seasonal ingredients provided by local and regional farms. We will plan your wedding menu according to your specific tastes and according to the freshest ingredients in season. Chef Neal Myers, Sous Chef Brad Frederick and their team will assist you in the planning of the menu for this very special day in your lives.



On behalf of the entire Wentworth staff, thank you for selecting us to host your event.


Hors d’ Oeuvres


Display Items


Regional Artisan Cheeses, Fresh Fruit and Assorted Crackers

 Garden Vegetable Crudités (Raw or Grilled)

Maple Smoked Atlantic Salmon



Cold Passed Hors d’Oeuvres


Local Garden Tomato Basil Bruschetta with Parsley Oil

Chilled Shrimp Cocktail, Fresh Lemon and Spicy Cocktail Sauce

  Tarragon Flavored Lobster in Cucumber Cup

  Red and Yellow Cherry Tomatoes filled with Crab Meat, Mustard Sauce

  Deviled Quail Eggs

  Tiny Potato Cakes with Caviar and Crème Fraîche

  Fava Bean Crostini with Pecorino Cheese


Hot Passed Hors d’ Oeuvres


Deep Fried Garden Vegetable Spring Roll with Sweet Chili and Soy Sauce

Pan Seared Mini Crab and Cod Cake with Fire Roasted Pepper Couli

Coastal Maine Sea Scallops Wrapped in Applewood Smoked Bacon

Grilled Baby Lamb Chop with Aged Balsamic Drizzle

 Parmesan Shells Filled with Sautéed Wild Mushrooms

  Coconut Grilled Shrimp, Orange Sauce

  White Truffle Chicken Hash in a Parmesan Shell

  Tiny Crepe with Peking Duck, Plum Sauce

  Pigs in a Blanket, Mustard Sauce

  Eggplant Crisps with Goat Cheese and Sundried Tomatoes

  Tartlets of Saffron Risotto with Peas

  Grilled Baby Artichokes on Tomato Artichoke Palmier






Baby Field Green Salad with Vine Ripened Tomatoes, French Beans and

 Caramelized Onions

Garden Fresh Baby Spinach Salad, Warm Bacon Dressing, Grilled Portabella  

House Made Mozzarella and Tomato Tower, Aged Balsamic Drizzle

Deconstructed Caesar Salad with Parmesan Tuile and Garlic Crouton  

   Watermelon, Feta Cheese, Arugula Tower Micro Green Serrano Chile Lime Vinegar  




Roasted Harvest Fresh Vegetable Soup with Toasted Pepitas  

Gulf of Maine Lobster Bisque with Herb Crème Fraiche  

Smokey Tomato Bisque with fresh Basil Crème Fraiche   

New England Clam Chowder  

Curried Butternut Bisque  

 Chilled Pea Soup




Grilled Shrimp Cocktail with Watercress and Grape Tomato Salad

Horseradish Aioli


 House Made White Truffle and Potato Gnocchi, Parmesan Cream


New England Crab Cake with Frisée Leaves, Pickled Red Onion with Haricot Vert

Fire Roasted Pepper Couli


   Prosciutto de Parma Caramel, Seasonal Fruit


  Wild Mushroom with fresh Fettuccini in light cream sauce


   Tomato Aspic with Chive, Crab Salad, Micro Green


  Seasonal Vegetable with Asparagus Cheese Vinaigrette







Maple Bacon Crusted Tenderloin of Pork  


Wentworth Surf and Turf, Grilled Tenderloin and Lobster Tail

(You may substitute the Lobster Tail for Shrimp, Swordfish or Salmon)


Coarse Pepper Encrusted Grilled Center Cut Beef Tenderloin  


Fresh Gulf of Maine Crab and Lemon Sole Roulade  


Course Mustard and Herb Crusted Rack of Lamb    


Herb Crusted Free Range Breast of Chicken              


Roasted Loin of Veal with Wild Mushroom Sauce


  Seared North Atlantic Swordfish


Grilled Scottish Salmon


  Spiced Crusted Tuna


All starch and vegetables will be chosen to complement each entrée and your tastes taking advantage of the freshest produce available of the season.



Please select two entrée options for your guests to choose from.

(Except when choosing the surf and turf which is already considered as being two choices)






Espresso Cheesecake

Graham Cracker Crust, Espresso Crème Anglaise


White Chocolate Cheesecake

Berry Coulis, Fresh Berries    


Rainbow Fresh Fruit Tart

Vanilla Custard, Berry Coulis    



   Flourless Chocolate Cake


  Chocolate Lava


Vanilla Meringue Cake




  Rhubarb Upside Down Cake


 Strawberry Shortcake