Twin Hearts Romance Package
Print Page | Download PDF
Menu Choices and Pricing Per Person
All inclusive package includes food, taxes, gratuities, cake, floral centerpieces,
hotel accommodations for the Bride and Groom, and chair covers.
Pricing for 2012
| |
Menu Choice |
100+ Guests* |
50-99 Guests** |
 |
Chicken Picatta
Sautéed chicken breast with roasted red peppers, asparagus and capers, finished with a lemon garlic white wine sauce
|
70 |
74 |
|
Chicken Marsala
Chicken sauteed with prochuitto, wild mushrooms and finished with a light Marsala wine sauce
|
71 |
75 |
|
Apple Cider Chicken
Chicken is marinated in apple cider and seasonings, char-grilled and served with a hard cider jus and an apricot cranberry relish
|
70 |
74 |
|
Pan Roasted Stuffed Chicken
Stuffed chicken with roasted apples, spiced pecans, dried cherry dressing, on a pool of sage shallot veloute
|
71 |
75 |
|
Broiled Salmon
Served on a puff pastry with wilted spinach finished with a champagne tarragon cream
|
72 |
76 |
|
Tenderloin of Beef
Pan roasted sliced tenderloin is served on a bed of wild mushroom demi glace
|
81 |
85 |
|
Filet au Poivre
Filet lightly seasoned then grilled placed on a pool of cognac cream with green peppercorns and grilled scallions
|
82 |
86 |
|
Pork Tenderloin
Pork tenderloin is seared with seasonings then roasted, sliced and finished with a sherry cream sauce
|
70 |
74 |
|
Rack of Lamb
Lamb rack rubbed with Dijon, chopped garlic and bread crumbs on a pool of a vodka blackberry sauce
|
97 |
101 |
|
Executive Court English Cut Prime Rib
Two thin slices of slow roasted prime rib with a rosemary demi glace
|
73 |
77 |
|
Filet and Baked Stuffed Shrimp
Seasoned filet is charbroiled then placed on a pool of béarnaise sauce and garnished with two baked stuffed shrimp
|
85 |
89 |
|
Filet and Apple Cider Chicken
Seasoned filet is charbroiled then placed on a pool of béarnaise sauce served with a char-grilled apple chicken finished with an apricot cranberry relish and a hard cider jus
|
84 |
88 |
|
Award Winning Yard Cut Prime Rib
Seasoned and slow roasted served with au jus
|
85 |
89 |
|
Sea Bass
Served with charred tomatoes and asparagus finished with a saffron lobster sauce
|
73 |
77 |
|
Bountiful Buffet
Roast Tenderloin of Beef with Madeira Sauce, Gulf Shrimp, Sea Scallops and Tender Lobster in a Newburg Sauce, Chicken Picatta, Chef's Potato and Vegetable, Executive Court Salad and Fresh Warm Rolls |
82 |
86 |
|
Pricing includes tax and gratuity
* Minimum of 100 guests required
** Minimum of 50 guests required
Split menus will be subject to a $1.00 per person surcharge (two choice maximum)
|
Additional Wedding Information
Deposits... A deposit in the amount of $1,000.00 will be due upon booking. Final Payment... Payment in full must be made 10 days prior to the date of your wedding. This payment can be made by personal check, cash or bank check.
Ceremony Fees... Ceremonies held on our grounds are $500.00. This includes chairs, rehearsal and $25.00 credit towards your rehearsal dinner at The Yard Restaurant. In the event of inclement weather the ceremony will be held inside your reception room.
Over Night Accommodations... Next door is The Best Western Executive Court Inn. They can arrange a block of rooms for your guests at discounted rates. Call their sales office at 627-2525 or email at sales@executivecourtinn.com.
Off Season... Talk to us about discounts in January, February or March. Also, some Friday evenings or Saturday mornings may apply to these special discounted rates.
Please ask about our vegetarian options and children's meal.
Contact Us to arrange a tour of our facilities and to discuss the
many outstanding features of The Executive Court Banquet Facility.  |
