“This is my advise to people: Learn to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.”
Julia Child

Sample Wedding Menus

Back to Menu Options


Photo Credit Rachel Bell

Historically, I have shied away from pre-set menus and prefer to consider your big day with a more customized approach. But I realize that it is helpful for my clientele to view examples of some menus that have been successful time and again. The pricing here is not hard and fast, but rather depends on how large or small your party is, as there is an economy of scale in quality food preparation.

Other factors present are how simple or elaborate you want your hors d’oeuvre offerings to be. I feel this is a good jumping off place where your perfect menu can be discovered through thoughtful collaboration.

All these menus include hot organic coffee as well as the serving of your wedding cake.


  • Crudités Display, featuring right-from-the-farm young Vegetables, freshly presented, some piped with toppings, and Crostini offered with spreads and dips
  • Blushed Cos Caesar Salad
  • Surf N Turf, featuring Pepper Crusted Grass Fed Beef Filet, Char-Grilled and served with the Meat of one Lobster Tail and Claw /Summer Herb Compound Butter
  • Creamy Penne Pasta with Four Cheeses
  • Farm Stand Vegetable Melange
  • Saga Stuffed Red Potato
  • Rosemary Rolls and Unsalted Butter

Laura Menu 2

Photo Credit Dennis Reggie


  • Our Signature Artisanal Cheese Board with Seasonal Fruit and Crackers, a stationary display
  • Golden and Red Beet and Goat Cheese “Sandwiches” on Hatchet Cove Greens
  • Pork Medallions with a Heritage Apple Chutney
  • Grilled Salmon Filet with a Meyer Lemon Hollandaise
  • Oven Roasted Root Vegetables
  • Wild rice pilaf
  • Haricot Verte Green Beans
  • French Baguette with Butterballs

Laura Menu 3


  • Assortment of Handmade Hors d’oeuvres in Phyllo Dough, passed hot
  • Fresh English Pea “Pesto” Crostini
  • Laura Cabot’s Speckled Amish Butter Lettuce Salad with White Truffle Vinaigrette
  • Chicken Picatta with Preserved Lemon and Caper Herb Butter
  • Ratatouille Crepes with Béchamel sauce
  • Farro Pilaf
  • Rainbow Carrots/Honey Glaze
  • Olive Bread and Unsalted Butter

Laura Menu 6


  • Plowman’s Board featuring Salametti, Cornishon, Maine Cheeses, Crackers and Grapes
  • Crabmeat Rolls Country Glazed Hams and Biscuits
  • Picnic Chicken with Lemon Thyme
  • Our Famous Potato Salad with Garden Peas
  • Carrots Vinaigrette
  • Garden Greens and Cherry Tomatoes with Mustard Vinaigrette
  • Laura’s Chocolate Chip Cookies

Laura Menu 7

A WEDDING BRUNCH $48.50/per guest*


  • Deep-Dish Spinach Quiche
  • French Toast “Strada”
  • Applewood-Smoked Bacon or Sausages
  • Assortment of Muffins & Scones served with Jam and Butter
  • Gourmet Fruit Salad
  • Freshly Squeezed Orange Juice

Laura Menu 4

Photo Credit Dennis Reggie

*Prices subject to market price at time of quote. Please note, these costs do not include labor.