Banquet Information & Menus
Plan your next Cape Cod wedding, function, business meeting or private party at the Aqua Grille Sanwich, MA. What follows is some general information about our banquet hosting. Be sure to call, email or use our online form to speak with an Aqua Grille representative about your special event!
Capacity Up to 250 People for Cocktail Parties. Up to 200 People for Dining Inside Parking There is free parking. If you wish to have Valet parking there will be a $2.00 charge per car. Wedding Reception Receptions are held in the Canal Room in conjunction with other parts of the restaurant depending on the size of the group and type of reception. Saturday 11:00 a.m. – 4:00 p.m. ~ Sunday: 11:00 a.m. – 4:00 p.m. Menus The enclosed menus can be used as general guidelines in planning your event. We are more than happy to custom design a menu to make your event as unique and special as possible. The menu must be decided four days before the event . Linens We will assist you in renting a special linen for your event. Linen charges are as follows: Marina Room $35.00; Canal Room $50.00; Deck $50.00. Miscellaneous Information We will assist you in contacting local florists, bakers, entertainers, photographers/videographers and transports. Arrangements for the delivery and/or setup of wedding cakes, flowers, entertainers, etc., should be made with the Aqua Grille prior to the event. The management of the Aqua Grille reserves the right to determine an appropriate sound level for your entertainment. Room Rental Fees Room rental fees vary according to the time of the day, length of the event, the number of guests, and the time of the year. Deposit For wedding receptions a non-refundable deposit of $500.00 must be made to secure the date you select. Deposits for other types of functions vary based on the date and number in the party. Guarantee A guaranteed number of guests attending your event is due three days in advance. Prices and Service Charges An 18% service charge and 5% Massachusetts Meals Tax will be added to all food and beverages items. Overtime Any event that exceeds the hours agreed upon is subject to an overtime fee of $1,000 per hour. Liquor Regulation The Aqua Grille holds a liquor license granted by the State of Massachusetts and is held responsible for complying with its regulations. No alcoholic beverages are permitted on the premises unless purchased from the license holder. We reserve the right to stop serving alcoholic beverages to any patron at anytime it seems necessary to comply with Massachusetts state liquor laws. Payment For wedding receptions, 50% of the estimated total cost of the reception must be made two weeks in advance of the function and the remaining 50% must be paid in full seven days in advance of the function. Payments made using either a MC/Visa or American Express credit cards will be subject to an additional 2% surcharge. Payment schedules for other types of events vary based on the characteristics of the event. Hold Harmless The Aqua Grille shall be excused and held harmless for the failure to perform any obligation hereunder when prevented from doing so by cause or causes beyond its control which shall include, but not limited to, labor disputes, civil commotion, war, fire or other casualty, inability to obtain any material or services, an Act of God, or any serious maintenance problem which, in its sole discretion and judgement, will impair efforts to properly host such a function. In such cases, monies on deposit shall be refunded.
MENUS
Assorted crostini 1.50/piece Wellfleet oysters on the half shell with old-fashioned cocktail sauce 1.75/piece Chilled gulf shrimp with cocktail sauce 1.95/piece House made paté served on croutons with dijon mustard sauce 1.50/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/person Vegetable crudites with dipping sauce 2.25/person Blue corn tortilla chips with guacomole, pico de gallo and black bean dip 2.75/person Norwegian smoked salmon platter with condiments 3.50/personCold Hors D’Oeuvres Menu
Hot Hors D’Oeuvres Menu
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 1.50/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 tempura batter 2.25/piece Chicken satay with peanut dipping and Thai chile dipping sauces 2.00/piece Miniature buffalo burgers on homemade biscuits and blue cheese 2.25/peice Stuffed mini-baked potatoes with blue cheese and alderwood bacon 1.75/piece Thai seafood cake with cucumber relish 2.25/piece
HORS D’OEUVRES PACKAGE I
includes one piece of each of the following items: Chilled gulf shrimp with cocktail sauce Scallops wrapped in bacon Asian meatballs with sweet and spicy dipping sauce Assorted crostini $7.00 per person (plus 5.0% tax and 18.0% gratuity)
HORS D’OEUVRES PACKAGE II
includes one piece of each of the following items: Chilled gulf shrimp with cocktail sauce Scallops wrapped in bacon Asian meatballs with 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) $16.00 per person - (plus 5.0% tax and 18.0% gratuity)
WEDDING MENUS
$48.00 per person plus 5.0% tax and 18.0% gratuitySit Down Menu
Hors d’Oeuvres
Your reception will begin with passed or displayed hors d’Oeuvres. You may choose any six from the lists of cold or hot hors d’Oeuvres.
First Course
Please choose one of the following
New England clam chowder
Lobster bisque with dill creme fraîche
Caesar salad Fancy salad: mixed greens, olives, spicy pecans, tomatoes, goat cheese, with balsamic vinaigrette
Entrée Choices
Surf and Turf Options
guests all have the same entrée, so choose one of the following
6-ounce petite center cut filet with 3 jumbo shrimp, stuffed with crabmeat and topped with dill beurre blanc
6-ounce petite center cut filet with nut encrusted halibut and orange beurre blanc
6-ounce petite center cut filet with seared Atlantci scallops and citrus beuree blanc
Non-Surf and Turf Options
choose two of the following
Seared sushi grade Ahi tuna with wasabi mashed potatoes and citrus beurre blanc
10-ounce center cut Angus beef filet mignon served with a creamy six peppercorn cognac sauce
12 ounce saddle veal chop, topped with a shitake mushroom sauce
10 ounce grilled swordfish steak, served on coconut rice and topped with a mango and papaya fruit vanilla relish
One and half pound live Maine lobster served Providence style stuffed with crab and scallops
Sautéed Atlantic cod topped with Maine lobster and sauce Nantucket
Dessert
A selection of cream puffs, mini-profiteroles, baba au rums, chocolate dipped strawberries, mini-fruit tartlets and assorted chocolate truffles will be offered to youand your guests
Function Dinner Menus I, II & III
The following are price fixed menus. 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.
FUNCTION DINNER MENU I
Please choose one from each of the following three course selections.
First Course Selection
New England clam chowder Mixed green salad with balsamic vinaigrettte Caesar Salad
Second Course Selection
served with potato & vegetable du jour Oven roasted salmon with ponzu glaze and pickled ginger served on Thai rice salad with papaya, mango and pineapple salsa Bell & Evans chicken piccata with vegetable risotto Sliced pork tenderloin served with a golden pear and peppercorn sauce Aqua Grille house steak served with a port wine sauce
Third Course Selection
includes coffee or tea 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 $26.00 per person (plus 5.0% tax and 18.0% gratuity). *You may add an extra choice for $3 per person
FUNCTION DINNER MENU II
Please choose one from each of the following three course selections.
First Course "Appetizer" Selection
New England clam chowder Lobster bisque with dill crème fraîche Cold gazpacho with bay shrimp Mixed green salad with balsamic vinaigrette Caesar salad
Second Course "Entree" Selection
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
Third Course "Dessert" Selection
served with coffee or tea
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 $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
FUNCTION DINNER MENU III
Please choose one from each of the following three course selections.
First Course "Appetizer" Selection
New England clam chowder Lobster bisque with dill crème fraîche Lobster chowder with corn, Tasso, potato and jalapeño cream Cold gazpacho Chilled gazpacho with New England lobster and creme fraîche Fancy salad: mixed greens, olives, spicy pecans, tomatoes, goat cheese, with balsamic vinaigrette Caesar salad Specialty salad with buffalo mozzarella, heirloom tomatoes and arugula and aged balsamic vinaigrette
Second Course "Entree" Selection
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 sauce. 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
Third Course "Dessert" Selection
served with coffee or tea 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 New England clam chowder 1¼ pound live native lobster - Grilled barbequed chicken breast - Steamed little neck clams - Red bliss potatoes -Fresh corn on the cob Boston cream pie - Coffee or Tea $35.00 per person (plus 5.0% tax and 18.0% gratuity). *You may add an extra choice for $3 per person Cape Cod Clambake
The Buffet
Mixed greens with balsamic vinaigrette Caesar salad served with grated asiago, parmesan and croutons Penne with roasted roma tomatoes and chicken sausage Cheese ravioli with lobster and brandy sauce 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) Roasted red bliss potatoes Sautéed vegetable medleyFresh baked bread 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 $54.00 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 - Asian meatballs in Thai dipping sauce - Tempura battered 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.
