| Home | The Inn | Area Events | Specials | |
| Weddings | Functions | Dining | Rates | Information |
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Weddings |
| Weddings | Functions | Recreation |
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The Lord Jeffery Inn would be honored to host your wedding celebration.
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Click on these images to see
details and larger pictures
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 The Courtyard |
 The Ballroom |
 The Garden Room |
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Personal assistance from a professional Wedding Planner
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A one hour cocktail reception followed by a four hour Dinner dance in the room of your choice
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One hour of butlered hors D'oeuvres during your cocktail hour
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One Hour Unlimited Open Bar serving the Inn's premium liquors, beer, wine, soda and juices
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Lord Jeffery Inn's Deluxe Fruit & Cheese Display
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Sparkling Wine Toast
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Your choice of three delicious entrees
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Lord Jeffery Inn's select Wine service with Dinner
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Your choice of Wedding cake
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Complimentary deluxe overnight accommodations in a suite for the wedding couple on your wedding night
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Complimentary overnight accommodation in honor of your first Wedding anniversary
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Waived room fees for Bridal Shower or Post-Wedding Brunches
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All Wedding Packages include: |
| ARRIVAL SELECTIONS | ||||||||||||||
| Cocktail Reception Deluxe Fruit & Cheese Display Vegetable Crudite with Dip Choice of three butlered hors d'oeuvres: | ||||||||||||||
| Cold Canapes Deviled Eggs Seafood Stuffed Cherry Tomatoes Brie & Sliced Apple Canapes | ||||||||||||||
| Hot Canapes Spanakopita Warm Tomato, Mozzarella & Fresh Basil Bruschetta Herb Stuffed Mushrooms Sausage & Blue Cheese Stuffed Mushrooms Seafood Stuffed Mushrooms Seafood Stuffed Tomatoes Vegan Thai Dumplings Sea Scallops wrapped in Bacon Tempura Battered Broccoli & Cheese Tempura Battered Fried Vegetables Crab Rangoons Vegetarian Eggrolls Mini Chicken Tacos Clams Casino Mini Cocktail Franks in Blankets | ||||||||||||||
| Gourmet Selections (additional price per person) Tuna Carpaccio Bruschetta Smoked Salmon Bruschetta Tuna Nicoise Bruschetta Shrimp Cocktail Bruschetta California Sushi Roll with wasabi Spicy Tuna Roll with wasabi Veal & Cream Cheese stuffed Mushrooms Mini Crabcakes with remoulade dip Shrimp Filled Egg Rolls Baked Beef Wellington Puffs Grilled Spiced Chicken Quesadilla Slices Beef, Chicken or Shrimp Brochettes | ||||||||||||||
| WEDDING ENTREE SELECTIONS
Dinner Service First Course your choice of: Tomato Basil Soup Cream of Broccoli Soup Curried Pumpkin Bisque Creamy Guinness Stout infused Wild Mushroom Soup Vegetarian Vegetable Soup Mixed Field Greens Salad with two dressings | ||||||||||||||
| Gourmet Selections (additional price per person) Shrimp & Corn Chowder Traditional New England Clam Chowder Lobster or Shrimp Bisque Caesar's Salad with Inn-made garlic croutons Sliced Tomato & Mozzarella salad with fresh basil, drizzled with herb infused virgin olive oil | ||||||||||||||
| ENTREE SELECTIONS All entrees served with choice of starch unless indicated and vegetable du jour, warm rolls and butter and coffee service. Your choice of three: An additional fourth entree will be subject to an up charge per person for your total guest count. POULTRY | ||||||||||||||
| Massachusetts Harvest Stuffed Chicken
Breast with traditional apple raisin stuffing, pan gravy, and cranberry sauce | ||||||||||||||
| Lemon Chicken Chardonnay with fresh lemon juice, chopped tomato and fresh thyme | ||||||||||||||
| Chicken St. Thomas grilled spice rubbed boneless breast, served with pineapple salsa and zesty black bean and rice blend | ||||||||||||||
| Chicken Piccata boneless breast sauteed with fresh lemon juice, white wine, garlic, chopped tomatoes and capers | ||||||||||||||
| Chicken Lyons sauteed boneless breast topped with artichoke hearts, roasted red peppers and asparagus spears | ||||||||||||||
| Chicken Milano grilled boneless breast topped with sliced portobello mushrooms and melted provolone cheese, napped with veloute sauce | ||||||||||||||
| Pecan-encrusted Chicken Breast pan seared and topped with an Inn-made cranberry fruit chutney | ||||||||||||||
| Chicken Elijah boneless breast of chicken stuffed with Black Forest ham & Swiss cheese, coated with Japanese bread crumbs and topped with Dijon cream sauce | ||||||||||||||
| Chicken L'Hommard with a tantalizing lobster and sweet pepper stuffing, napped with creamy cheddar infused sauce | ||||||||||||||
| New England Turkey Roast with our Inn-made traditional apple raisin stuffing, pan gravy and cranberry sauce | ||||||||||||||
| Hearth Duck Breast served medium rare, sliced and dressed with an aromatic port wine and cranberry demi-glaze, garnished with seasonal grapes | ||||||||||||||
| VEGETARIAN Ratatouille Gratinee stewed eggplant, yellow squash, zucchini, tomato and fresh herbs served on a bed of tri-colored rotini pasta, topped with a parmesan and mozzarella gratin | ||||||||||||||
| Vegetable Tower a tower of golden-fried eggplant layered with cheese and grilled vegetables, served with penne pasta and zesty tomato ragout | ||||||||||||||
| Stuffed Portabello Mushroom a grilled mushroom topped with braised spinach, roasted red peppers and goat cheese, drizzled with balsamic reduction | ||||||||||||||
| Braised Stuffed Red Peppers filled with braised leeks, wild mushrooms with wild rice blend and smoked Vermont Cheddar cheese served over a bed of Harvest couscous | ||||||||||||||
| Linguine Florentine fresh spinach, tomatoes and garlic sauteed in a parmesan and lemon white wine sauce served over a bed of linguine topped with green onion garnish | ||||||||||||||
| Pasta Primavera pan sauteed with the freshest assortment of vegetables, garlic, white wine and fresh herbs finished with a touch of cream, served over fettucine pasta | ||||||||||||||
| Spaghetti Squash (seasonal) sauteed with garlic and white wine, topped with black bean fritters and zesty Inn-made tomato sauce | ||||||||||||||
| Wild Mushroom Ravioli tender ravioli filled with assorted wild mushroom blend, tossed with toasted pine nuts and chopped spinach in a light cream sauce laced with gorgonzola cheese | ||||||||||||||
| FROM THE SEA Grilled Scallops mildly seasoned jumbo scallops resting on a bed of fettuccine tossed in a tomato, fresh sweet basil and lobster cream sauce | ||||||||||||||
| Seafood L'Americain in a Puff Pastry Bowl lobster, scallops and shrimp cascading out of a puff pastry shell braised in a cognac and tarragon cream sauce served with Indian Harvest couscous | ||||||||||||||
| Baked Boston Scrod topped with herbed bread crumbs and baked in a lemon and white wine sauce, served with lemon wedge garnish | ||||||||||||||
| Scrod Concasse traditional Boston scrod baked on a bed of seasoned diced tomatoes | ||||||||||||||
| Oven Roasted Salmon topped with a flavorful mixture of braised leek and red peppers sauteed in white wine with herbs | ||||||||||||||
| Hearth Salmon grilled and dressed with an elegant roasted red and yellow pepper coulis | ||||||||||||||
| Garden Salmon grilled and topped with our fresh Inn-made Pineapple salsa | ||||||||||||||
| Sole Florentine tender boneless sole, sauteed and served on a bed of sauteed spinach with a white wine glaze | ||||||||||||||
| Sole Mornay baked with the Inn's seafood stuffing, napped with Mornay sauce | ||||||||||||||
| Herb Seared Shrimp jumbo shrimp sauteed with fresh herbs nestled on a bed of garden vegetable risotto napped with roasted red pepper coulis | ||||||||||||||
| Baked Stuffed Shrimp four jumbo shrimp filling with our house seafood stuffing, served with drawn butter and a lemon wedge garnish | ||||||||||||||
| New England Lobster Bake A One and a Quarter Pounder served with drawn butter, corn on the cob and boiled red bliss potatoes | ||||||||||||||
BEEF, LAMB & PORK Sliced London Broil | spice rubbed, grilled and sliced, dressed with your choice of wild mushroom sauce, bearnaise sauce or a dollop of whipped horseradish cream sauce Sliced Tenderloin | oven roasted tenderloin, sliced and dressed with your choice of wild mushroom sauce, bearnaise sauce or a dollop of whipped horseradish cream sauce Roast Prime Rib au Jus | a 14 ounce dinner cut of horseradish encrusted slow roasted beef, napped with jus, served with a dollop of whipped horseradish cream sauce Filet Mignon | grilled medium rare, napped with your choice of Bearnaise sauce, Gorgonzola cream sauce, wild mushroom sauce or a dollop of whipped horseradish cream sauce Rack of Lamb | French cut New Zealand rack, oven roasted, napped with a port wine and fresh mint demi-glaze Braised Lamb Shank | a signature dish from our Hearth, a hearty shank slowly braised in lamb stock simmered with Cabernet jus, garlic and green olives Traditional Surf & Turf | a petite grilled filet mignon napped with bearnaise sauce, paired with three baked stuffed shrimp, served with drawn butter One by Land, Three by Sea | a petite grilled filet mignon napped with bearnaise sauce, paired with three lobster filled ravioli in a gorgonzola cream sauce Apricot Stuffed Pork Loin | sliced and served with a honeyed orange and apricot glaze New England Pork Loin | with an herb seasoned mushroom stuffing, dressed with a light maple syrup infused demi-glaze Oktoberfest Pork | grilled sliced pork loin with mushroom sauce, warm German style bacon potato salad, served with braised red cabbage Starch Choices | Please select one or two appropriate for your entree choices Garlic Mashed Potatoes Plain Mashed Potatoes Basil Whipped Potatoes Rice Pilaf Wild Rice Pilaf Blend Dauphinoise Potatoes Oven Roasted Rosemary Red Bliss Potatoes Indian Harvest Couscous Vegetables | Sauteed mixed seasonal vegetables with herbs unless otherwise specified. Options: Green Beans Mapled Glazed Baby Carrots Asparagus Spears - additional charge per person COURSE ADDITIONS |
(additional price per person) Basic Soup Course Gourmet Soup Course Mixed Garden Salad Gourmet Salad Level Lemon or Raspberry Intermezzo Jessica Briere, Head Chef |
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|  Courtyard |
Ballroom
Ballroom
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|  Courtyard |
| For reservations or more
information,
call 1-800-742-0358 or email: info@lordjefferyinn.com |
| Home | The Inn | Area Events | Specials | |
| Weddings | Functions | Dining | Rates | Information |
© 2000-2005 Lord Jeffery Inn. All rights reserved.
