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 | The
Ballroom For reservations or more information Call 1-800-742-0358 or e-mail: info@lordjefferyinn.com |
Mother's Day Brunch Graduation Dinner
Wedding Packages
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The Lord Jeffery Inn's central Ballroom offers an elegant atmosphere reminiscent of fine colonial mansions with antique chandeliers, elegant linens and fine table appointment. Perfect for weddings, dinner dancing, or other special functions. The Ballroom is the heart of the inn, one that beats to the elegant rhythms of yester year. For further wedding
or other function information, |
| 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 |
Sunday, May 11th / 11:00 am to 3:00 pm
Reservations at 413-253-2576 or 800-742-0358
Private Rooms Available
Breakfast Items
Eggs Benedict
Vermont Smokehouse Bacon
Asparagus and Cheese Quiche
Scrambled Eggs
Fruit Filled Pancake Roll-ups
Lord Jeff's Home Fried Potatoes
Country Breakfast Sausage
Texas Style French Toast with toppings
Omelette & Pasta Stations
Chef attended with your choice of ingredients
Slow Simmered Tomato Sauce
Creamy Parmesan Alfredo Sauce
Cheese Filled Tortellini
Penne Pasta
Appetizers, Salads & Soup
Antipasto & Smoked Salmon
Shrimp Cocktail
Caesar's Salad
Creamy Broccoli with Cheddar Sour
Carving Station
Herb Crusted Prime Rib Roast
Traditional Roast Turkey with gravy
Lunch Selections
Penne a la Vodka with sun-dried tomatoes and spinach
Lemon Chicken Chardonnay
Roasted Pork Loin with apricot glaze
Baked Salmon with lemon dill cream sauce
Wild Rice Pilaf
Oven Roasted Potatoes
Sauteed Spring Vegetables
Dessert Table
May 23, 24, 25 / 3:00 to 9:00 pm
$36.95 plus tax and gratuity. Reservations required 413-253-2576 or 800-742-0358
Appetizers
New England Clam Chowder
traditional cream based with tender clams, onions and bacon
Fried Calamari
with tomato marmalade
Small Fruit & Cheese Platter
small sliced seasonal fruits with assorted cheeses
Spring Mix Salad with balsamic vinaigrette
Entrees
Grilled Filet Mignon
with bleu cheese shallot butter, served with chive mashed potatoes and asparagus
Wild Mushroom Ravioli
served with lightly sauteed spinach in a gorgonzola cream sauce with toasted pine nuts
Duck Breast
with a cherry cognac sauce, served with chive mashed potatoes and asparagus
Rock Cornish Game Hen
a half roasted hen served with a citrus buerre blanc, wild rice and asparagus
Stuffed Sole
with a citrus buerre blanc, served with wild rice and asparagus
Desserts
Cheesecake
drizzled with raspberry sauce and whipped cream
Vanilla Bean Creme Brulee
Chocolate Mousse Cake
three layers of chocolate cake with two layers of chocolate mousse and a crumbled chocolate cookie edge
Very Berry Tart
The Windowed Hearth Elijah Boltwood's Tavern
30
Boltwood Avenue, Amherst, MA 01002 (413) 253-2576
For reservations
or more information Call 1-800-742-0358
or e-mail: info@lordjefferyinn.com
| Home | The Inn | Area Events | Specials | |
| Weddings | Functions | Dining | Rates | Information |
© 2000-2006 Lord Jeffery Inn. All rights reserved.
Last updated March 24, 2008
