- Banquet Menus -

Cold Hors D’Oeuvres
Hot Hors D’Oeuvres
- Hot Hors D’Oeuvres Packages
Wedding Menus:
The Buffet
The Grand Buffet

- Cold Hors D’Oeuvres -

Assorted crostini	$1.25/piece
Wellfleet oysters on the half shell with old-fashioned cocktail sauce	$1.35/piece
Chilled gulf shrimp with cocktail sauce	$1.50/piece
House made paté served on croutons with dijon mustard sauce	$1.25/piece
Grilled asparagus wrapped in Italian prociutto	$2.25/piece
Smoked Turkey rolled in Lavash with cranberry chutney	$2.75/piece
Goat Cheese, fig & sliced pecan in endive	$2.50/piece
Assorted cheese tray with seasonal fresh fruit	$3.25/per person
Vegetable crudites with dipping sauce	$2.25/per person
Blue corn tortilla chips with guacomole, pico de gallo and black bean dip	$2.75/per person
Norwegian smoked salmon platter with condiments	$3.50/per person

- Hot Hors D’Oeuvres -

Miniature crabcakes with ancho chili sauce	$2.50/piece
Pot stickers, Chinese dumplings filled with pork, served with dipping sauce	$2.25/piece
Scallops wrapped in bacon	$2.25/piece
Seafood stuffed wontons served with a Ponzi dipping sauce	$2.00/piece
Empanadas house-made with a spicy tomatillo salsa	$2.50/piece
Chinese veggie spring rolls with a sweet and spicy dipping sauce	$2.00/piece
Veggie stuffed mushroom caps	$1.25/piece
New England baked stuffed quahog	$3.00/piece
Bay shrimp quesadilla	$1.75/piece
Fried chicken wing drumettes with a Thai glaze	$1.50/piece
House-made chicken fingers	$2.00/piece
Asian Meatballs	$1.75/piece
Grilled shrimp wrapped in Italian prosciutto	$2.50/piece
Fried shrimp in a coconut crust	$2.25/piece

Hors D’Oeuvres Packages

Package I

(Includes one piece of each of the following items)

Chilled gulf shrimp with cocktail sauce
Scallops wrapped in bacon
Chinese veggie spring rolls with a sweet and spicy dipping sauce
Assorted crostini

$6.00 per person
(plus 5.0% tax and 18.0% gratuity)

Package II

(Includes one piece of each of the following items)

Chilled gulf shrimp with cocktail sauce
Scallops wrapped in bacon
Chinese veggie spring rolls with a sweet and spicy dipping sauce
Assorted crostini
Pork pot stickers served with dipping sauce
Miniature crab cakes with ancho chili sauce
Vegetable crudités with dipping sauce
(size based on group size)
Assorted cheese tray with seasonal fresh fruit
(size based on group size)

$15.00 per person
(plus 5.0% tax and 18.0% gratuity)

Wedding & Function Dinner Menu

The following are price fixed menus that we offer. We are more than happy to accommodate changes to these menus or entirely different menus depending on your needs. Our dinner menu has been included on this website to assist you further in planning your event.

- Act I -

First Course Please choose one of the following:	New England clam chowder Mixed green salad with balsamic vinaigrettte Caesar Salad
Entrees Please choose one of the following: Entrees are served with potato and vegetable du jour	Oven roasted salmon topped with caramelized brown sugar and orange beurre blanc Baked New England scrod with lemon-zested Grilled breast of chicken with a wild mushroom ragout Sliced pork tenderloin served with a golden pear and peppercorn sauce Aqua Grille house steak served with a port wine sauce.
Dessert Please choose one of the following:	Crepes filled with vanilla ice cream, served with seasonal fruit Cape Cod mud pie with berries and fruit coulis Cheesecake with seasonal berries Apple strudel with vanilla sauce Seasonal fruit cake with vanilla ice cream
Coffee or Tea

$24.00 per person
(plus 5.0% tax and 18.0% gratuity)
*You may add an extra choice at a cost of $3.00 per person

- Act II -

First Course Please choose one of the following:	New England clam chowder Lobster bisque with dill crème fraîche Cold gazpacho with bay shrimp Mixed green salad with balsamic vinaigrette Caesar salad
Entrees Please choose one of the following: Entrees are served with potato and vegetable du jour	Stuffed sole with spinach, crabmeat and bay shrimp, served with a dill beurre blanc Grilled barbecue salmon served on a cilantro lime rice, with a pineapple, mango vanilla relish Grilled duck breast served with a peach, green leek, peppercorn relish Breaded stuffed breast of chicken with sun-dried tomatoes, prosciutto, buffalo mozzarella, and served with Marsala wine sauce Egg battered chicken stuffed with spinach, bay shrimp, diced lobster, and ricotta cheese, served with Nantua sauce Sliced pork tenderloin served with a golden pear and peppercorn sauce Grilled rump steak served with a cabernet red wine sauce Egg battered cod, topped with a bay shrimp and scallop sauce Pinot braised lamb shanks with roasted garlic vegetable confetti and natural au jus Sautéed veal scalloppine with German spaetzle and a wild mushroom sauce
Dessert Please choose one of the following:	Crepes filled with vanilla ice cream, served with seasonal fruit Cape Cod mud pie with berries and fruit coulis Cheesecake with seasonal berries Apple strudel with vanilla sauce Seasonal fruit cake with vanilla ice cream
Coffee or Tea

$30.00 per person
(plus 5.0% tax and 18.0% gratuity)
*You may add an extra choice at a cost of $3.00 per person

- Act III -

First Course Please choose one of the following:	New England clam chowder Lobster bisque with dill creme fraîche Chilled gazpacho with New England lobster and creme fraîche Lobster chowder with corn, Tasso, potato and jalapeño cream Caesar salad Fancy salad: mixed greens, olives, spicy pecans, tomatoes, goat cheese, with balsamic vinaigrette Specialty salad with buffalo mozzarella, heirloom tomatoes and arugula and aged balsamic vinaigrette
Entrees Please choose one of the following: Entrees are served with potato and vegetable du jour	Shelled one and a half pound lobster topped with a lobster cognac sauce Beef tenderloin stuffed with spinach and lobster, served with a cabernet red wine glace Rack of Colorado lamb chops served with a balsamic peppercorn sauce 8-ounce center cut Angus beef filet mignon served with a creamy six peppercorn cognac sauce 12 ounce grilled Angus New York sirloin steak with caramelized onions, and Gorgonzola sauce Surf and Turf: 6-ounce petite center cut filet with 3 jumbo shrimp, stuffed with crabmeat and topped with dill beurre blanc 12 ounce saddle veal chop, topped with a shitake mushroom sauc. 10 ounce grilled swordfish steak, served on coconut rice and topped with a mango and papaya fruit vanilla relish Chatham sole filets filled with spinach, lobster mousse, truffles topped with a Nantua sauce Sautéed cod topped with lobster meat and a citrus beurre blanc Salmon en crôute: Poached salmon with lobster-truffle, chive mousse, baked in puff pastry served with a dill champagne sauce
Dessert Please choose one of the following:	White and dark chocolate mousse served in a chocolate scallop shell nestled on whipping cream, garnished with seasonal berry coulis Black Forest cake with whipping cream Cheesecake monterosa: Mascarpone ricotta cheese divided by a layer of spongecake with wild strawberries Tiramisu cake Orange sorbet in a natural orange shell Sacher torte: a great chocolate cake Individual pear tartlet Viennese table ($8.00 extra) Viennese table is a beautiful display of petit fours, baba au rhums, chocolate dipped strawberries, mini fruit tartlets, chocolate mousse cups, assorted chocolate truffles
Coffee or Tea

$36.00 per person
(plus 5.0% tax and 18.0% gratuity)
*You may add an extra choice at a cost of $3.00 per person

- Cape Cod Clambake -

Soup	New England clam chowder
Entree	1¼ pound live native lobster Grilled barbequed chicken breast Steamed little neck clams Red bliss potatoes Fresh corn on the cob
Dessert	Boston cream pie Coffee or Tea

$35.00 per person
(plus 5.0% tax and 18.0% gratuity)
*You may add an extra choice at a cost of $3.00 per person

- The Buffet -

Salads	Mixed greens with balsamic vinaigrette Caesar salad served with grated asiago, parmesan and croutons
Pastas	Penne with roasted roma tomatoes and chicken sausage Cheese ravioli with lobster and brandy sauce
Entrees Please choose two of the following:	Roasted turkey with six peppercorn cognac sauce Roasted round of beef with sauce bordelaise Roasted stuffed pork loin with its natural juices Seafood Stew (served with rice)
Accompaniments	Roasted red bliss potatoes Sautéed vegetable medley Fresh baked bread
Dessert	A beautiful display of baba au rums, mini-fruit tartlets and assorted chocolate truffles. Coffee or Tea

$35.00 per person
(plus 5.0% tax and 18.0% gratuity)
Limited to a minimum of 75 guests.

- The Grand Buffet -

The Grand Buffet reception is the most luxurious and elegant reception offered at the Aqua Grille. Seating is open, which allows guests to remain standing or seated as long as they wish.

The Grand Buffet reception is $48.00 per person (plus 5.0% tax and 18.0% gratuity) and is limited to a minimum of 100 guests.

Hot Hors d’Oeuvres
Please choose five of the following items to be passed throughout the reception.

Miniature crabcakes
Pot stickers
Scallops wrapped in bacon
Chicken fingers

Crabmeat stuffed mushroom caps
Chinese veggie spring rolls
Coconut fried shrimp
Broiled lamb chops

Raw Bar
The raw bar will consist of native littleneck clams and fresh Wellfleet oysters on the half shell and cocktail shrimp. Served with traditional cocktail sauce, horseradish and lemon wedges.

Garde Manger Station
Our chefs will prepare the following platters: A beautiful display of assorted domestic and imported cheeses and fresh fruit; vegetable crudités with dipping sauce; and a mirror of smoked salmon with traditional accompaniments. Please choose two of the following:

Fancy mixed greens with raddichio, Belgian endive, roasted spiced pecans, kalamata olives, goat cheese and tomatoes
Caesar salad served with grated asiago, parmesan and croutons
Cucumber and tomato salad with kalamata olives and feta cheese
Shaved fennel and orange salad
Marinated mushroom salad with roasted red peppers

Pasta Station
Choose two of the following:

Cheese tortelini with walnut pesto
Penne with seasonal fresh vegetables and peppers
Cheese ravioli with lobster and brandy sauce
Penne with roasted roma tomatoes and chicken sausage

Carving Station
Choose three of the following:

Roasted leg of lamb with herb au jus
Roasted stuffed pork loin breast with its natural juices
Apple smoked ham and assorted mustards
Roasted turkey with giblet gravy
Roasted rib-eye roll beef with au jus and horseradish cream
Salmon with onion and mushroom mousse baked in puff pastry and served with a white wine sauce

Fresh baked bread accompanies the above items.

Viennese Table
A beautiful display of cream puffs, petits fours, baba au rums, chocolate dipped strawberries, mini-fruit tartlets and assorted chocolate truffles.