Wedding ceremony taking place at Stage Neck Inn. Guests in rows of white folding chairs. Couple and officiant under arbor.
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Shearwater Wedding Package

~ Looking at May, 2019, dates? Please call Dawn Whittemore (ext 401) for amazing May savings ~

PASSED HORS D’OEUVRES

Your Choice of Four

Mini Crab Cakes
Chicken Satay
Vegetable Egg Rolls
Bacon Banded Scallops with Citrus Maple Dust
Cheese Steak Egg Rolls
Lobster Rangoons
Pork Dumplings
Garlic Shrimp Skewers

CHAMPAGNE TOAST
 

SOUP or SALAD

New England Clam Chowder
Lobster Bisque
Tossed Garden Salad with choice of Dressing
Classic Caesar Salad

PLATED DINNER ENTRÉES

Your choice of up to two Entrées
add Maine Lobster as an Entrée at market price

Chicken Paprikash with Tomato Paprika Cream Sauce
Rockfish with Lemon Chicken Jus
Boston Cut Sirloin with Roasted Garlic Bordelaise
Statler Chicken with Lemon Thyme Butter
Panko Crusted Haddock with Chardonnay Sauce
Prime Rib Au Jus

~ $155 per person ~

*Package includes selected: Hors d’oeuvres, Champagne Toast, First Course, Entrées; Our on-site wedding coordinator; Ceremony and Reception Room Fees; applicable State Taxes and Service Charges. Friday and Sunday weddings also include a DJ and wedding cake with 75 or more guests; for less than 75 guests, DJ fees will be $400.

Please call Dawn Whittemore, our onsite wedding consultant at 800-340-1130 x 401 to arrange a property tour or to check your desired wedding date. Our culinary team is open to discussing your desired customizations beyond the package.

From May through October, there is a house minimum of 75 guests for your Saturday wedding and 50 guests for your Friday or Sunday night wedding. You will have a 5-hour window for your ceremony and reception; July and August only, we designate the window as 6 to 11 pm. Bar and liquor service are based upon consumption and may be capped at any amount. Stage Neck Inn is a smoke-free venue. Unscented candles may be used as decor, but must be in glass containers.

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