2008 Catering Packages

Historic Kent Manor Waterfront Weddings and Parties

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Entrées      Hors d'oeuvres     Buffet Options     

Brunch Buffet Options    Bar Upgrades    Reception Stations

Dessert Selections

All of our wedding and party packages include the following:

• Four-Hour Open Bar which includes wines and draft beer

• Cascading Seasonal Vegetable Crudite Display

• Imported and Domestic Cheese Presentation, garnished with Seasonal Fresh   Fruits and Served with International Breads and Crackers

• The Entrée, Buffet or Stations of Your Choice with Accompaniments

• A Champagne Toast for all of Your Guests

Our beautiful Victorian Inn sits on 226-acres at the end of a mile long, tree-lined drive.  The historic Kent Manor Inn and the glass-enclosed Garden House border Thompson Creek, and are surrounded by lovely flower garden.  Each of the twenty-four romantic sleeping rooms are individually decorated in the finest of period furnishings.  Fireplaces, four poster beds and porches grace some of the rooms for you and your guests.  In addition, our intimate fine dining restaurant offers the perfect location to hose your rehearsal dinner or small gathering.

Our lovely Garden House, overlooking Thompson's Creek, will accommodate up to 150 guests.  The lawn and gardens may hold up to 300 for a tented event.

Please contact Ashley Clough, and she will personally help you to plan your perfect party.  

Contact Us Today at  410-643-7716

Toll Free at 1-800-820-4511

ashley@kentmanor.com

Entrees: (back to top)

Plated Dinner Suggestions

Dinner Enhancements

All prices are based on per person

Soups

Add an additional soup course for a small additional charge

Please choose one

Included house salad may be substituted for a small additional charge

Yellow Tomato Gazpacho

 Cream Of Crab Soup

 Sweet Potato Vanilla Bean Veloute

 Broccoli and Tillamook Cheddar Soup

 Creamy Vidalia Onion Soup with Cilantro Oil

 Shrimp and Corn Chowder

 New England Clam Chowder

 Lobster Bisque

Appetizers

Pan Roasted Shrimp Cocktail

With Chipotle Remoulade and Horseradish Slaw

Maryland Style Crab Cake

With Pancetta Remoulade

Apple Walnut Stuffed Quail

Caramelized Onion Maple Bouillon

Smoked Duck Breast

Sweet Corn Relish and Aged Balsamic

Plated Dinner Suggestions

Dinner Enhancements

Specialty Salads

All Prices Are Based Per Person By Substituting The Included House Salad

Salad of Baby Spinach

Mandarin Oranges, Toasted Walnuts, and Raspberry Vinaigrette

California Baby Greens

Oven Dried Tomatoes, Candied Pecans, and Black Pepper Dusted Goat Cheese

Vidalia Onion Vinaigrette

Roma Tomato Mozzarella Salad

With Aged Balsamic and Basil Oil

Hearts of Romaine

Focaccia Croutons and Shaved Parmesan

Drizzled with Classic Caesar Dressing

Grilled Hearts of Palm

Roasted Artichokes Hearts, Crisp Micro Greens, and Charred Tomato Vinaigrette

Plated Dinner Suggestions

Paired Item Entrées

All Entrée Selections Are Priced Per Person and Include

Choice of One Starch and One Vegetable for your Event, House Salad, Hot Rolls & Butter,

Regular and Decaffeinated Coffee, and Tea

Please choose Two Entrees for your event

Additional choice may be added for 5. Per Person

Classic Surf And Turf

Aged Angus Filet Mignon and Maine Lobster Tail

Finished with Cabernet Reduction

Aged Angus Filet Mignon and Manor House Jumbo Lump Crab Cake

Finished with Our Port Wine Demi Glaze

Aged Angus Filet and Lump Crab Stuffed Jumbo Shrimp

Finished With Pinot Noir Syrup and Lemon Thyme Beurre Blanc

Pan Roasted Free Range Chicken Breast and Jumbo Lump Crab Cake

Finished with Lemon Thyme Jus

Sautéed Grouper and Jumbo Lump Crab Cake

Finished with Plum Tomato Relish and Lemon Thyme Beurre Blanc

Single Item Entrées

All Entrée Selections are Priced per Person and Include

Choice of One Starch and One Vegetable for your event, House Salad, Hot Rolls & Butter,

Regular and Decaffeinated Coffee, and Tea

Please choose two entrees for your event

Additional choice may be added for 5. per person

Grilled Angus Filet Mignon

With Gorgonzola Gratinee and a Cabernet Reduction

Pistachio Encrusted Halibut

Finished with Pomegranate Syrup

Grilled Veal Chop

With Morel Mushroom Ragout and Port Wine Glaze

10oz. Grilled New York Strip Sirloin

Finished with Jumbo Lump Crab Beurre Rouge

Sun Dried Tomato and Spinach Stuffed Breast Of Chicken

Finished with a Pancetta Boursin Cream

Sautéed Florida Red Snapper

Finished with a Tasso Ham Ragout

Southern Spice Rubbed Pork Loin

With Georgia Peach Chutney

Pan Roasted Goat Cheese Stuffed Free Range Chicken

Finished with Oven Dried Tomatoes, Capers, and Lemon Thyme Jus

Grilled Mahi Mahi

With Lump Crab Pineapple Relish and Cilantro Lime Beurre Blanc

Plated Dinner Suggestions

Single Item Entrées

All Entrée Selections are Priced per Person and Include

Choice of One Starch and One Vegetable for your event, House Salad, Hot Rolls & Butter,

Regular and Decaffeinated Coffee, and Tea

Please choose two entrees for your event

Additional choice may be added for 5. per person

Broiled Twin Maine Lobster Tails

Finished with Fresh Herb Butter and Meyer Lemon Oil

Pan Seared Atlantic Salmon

Finished with a Fire Roasted Yellow Pepper Coulis

Maryland Lump Crab Stuffed Jumbo Shrimp

Finished with Brandied Lobster Cream and Lemon Thyme Oil

Duet of Manor House Jumbo Lump Crab Cakes

With Pancetta Remoulade

Add a Crab Cake to any Entrée for an additional 10. per person

Add a Maine Lobster Tail to any Entrée for an additional 20. per person

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Hot Hors d'oeuvres:    (back to top)

Butler Passed

Stationary

Butler Passed

Stationary

Buffet Options:  (back to top)

All Buffets Receive Fruit and Cheese Tray with Crackers, Crudite Tray with Dip and the Option of Purchasing any of the Additional Reception Items at the Reduced Cost.

All prices four hour open bar serving
house wine, draft beer and a glass of champagne for each guest.

Buffet Dinner Suggestions

All prices are based on per person

Buffet Includes Regular and Decaffeinated Coffee, Tea, and Soft Drinks

Two Entrées, One Potato or Grain, One Vegetable, Two Salads

Three Entrées, Two Potatoes or Grains, One Vegetable, Three Salads

Four Entrées, Two Potatoes or Grains, Two Vegetables, Four Salads

Salads

Manor House Baby Greens Salad

Tri Color Penne Pasta Garden Salad

Marinated Roasted Vegetable Salad

Dilled Yukon Gold Potato Salad

Tri Color Roasted Potato Salad

Marinated Cucumbers and Tomatoes

Seasonal fresh Fruit Salad

Garden Vegetable Tabbouleh

Sweet Corn and Black Bean Salad

Potatoes and Grains

Whipped Yukon Gold Potatoes with Goat Cheese and Roasted Garlic

Roasted Red Skin Potatoes with Rosemary

Fresh Herb Risotto

Smoked Gouda and Tillamook Cheddar Potatoes Au Gratin

Wild Rice Pilaf

Mashed Peruvian Purple Potatoes with Gorgonzola

Thyme and Garlic Roasted Fingerling Potatoes

Whipped Sweet Potatoes with Brown Sugar and Vanilla

Vegetables

Sautéed Local Baby Squash with Bermuda Onions and Herbs

 Pole Beans with Bacon and Pearl Onions

Sweet Glazed Carrots with Tarragon

Roasted Medley of Garden Vegetables

Haricot Verts with Onions and Almonds

Sautéed Asparagus with Julienned Carrots

Entrée Choices

Grilled Breast of Chicken with Bacon, Artichokes, and a Dijon Cream Sauce

Baked Atlantic Salmon with Baby Spinach and Roasted Yellow Pepper Coulis

Eastern Shore Gratinee of Lump Crab, Scallops, and Shrimp

Roasted Vegetable Lasagna with Herbed Ricotta

Grilled Flat Iron Steak with Caramelized Onion Compote and Pinot Noir Reduction

Sautéed Flounder with Baby Arugula and Brandied Lobster Cream

Island Rubbed Roasted Pork Loin with Pineapple Raisin Chutney

Sun Dried Tomato and Spinach Stuffed Chicken with Boursin Cream

Seared Sirloin Tips Chasseur with wild Mushrooms, Tomatoes and Tarragon

Lemon Grilled Chicken with Tomatoes, Capers, Olives, and Thyme Jus

 Buffet Enhancements

 Add a Carving Station

See carving station section of the menu

Chef Tossed Caesar Salad Station

Plus Chef Required

Baked Potato Bar

Ice Carving Display

Soup Station

Choice of One Soup

Choice of Two Soups

See soup selections in the plated dinner section of the menu

Carving Stations

All prices are based on per person

Chefs are required for carving stations at a rate of 125. per Chef

Black Pepper Rubbed Tenderloin of Beef

With Horseradish Chantilly, Stone Ground Mustard, and Silver Dollar Rolls

Vermont Maple Glazed Maryland Ham

With Buttermilk Biscuits and Honey Mustard

Garlic Pepper Rubbed Roasted Top Round

with Au jus and Prepared Horseradish

Caribbean Jerk Glazed Loin of Pork

With Mango Chutney and Silver Dollar Rolls

Roasted Young Turkey Breast

With Fresh Cranberry Relish and Party Breads

Slow Roasted New York Strip Loin of Beef

With Horseradish Cream and Whole Grain Dijon Mustard

Stir-Fry Stations

Chicken~Beef~Shrimp

With Vegetables and Asian Dipping Sauce

Steamed White Rice and Soy Sauce

Pasta Station

Farfelle~Italian Sausage Tortellini~Potato Gnocchi

with Pesto Cream and Sun-Dried Tomato Marinara

Fresh Grated Parmesan

(chef optional)

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 Brunch Buffet Options:    (back to top)

Food Service Must Occur before Noon

Available for Events Beginning Before Noon

All Buffets receive fruit and cheese tray with crackers, crudite tray with dip and the
option of purchasing any of the additional reception items at the reduced price. 

All prices include gratuity and a five-hour open bar serving bloody mary's, mimosas,
and a glass of champagne for each guest for the toast.

Buffet Brunch Suggestions

All prices are based on per person

Buffet includes:

 Regular and Decaffeinated Coffee, Tea, and Chilled Juices

Assortment of French Danish, Muffins, Scones, and Croissants

Applewood Smoked Bacon and Maple Sausage

One Entrée, One Egg Selection, One Potato or Grain, One Vegetable, Two Salads

Two Entrées, One Egg Selection, Two Potatoes or Grains, One Vegetable, Three Salads

Three Entrées, One Egg Selection, Two Potatoes or Grains, Two Vegetables, Four Salads

Salads

Manor House Baby Greens Salad

Tri Color Penne Pasta Garden Salad

Marinated Roasted Vegetable Salad

Dilled Yukon Gold Potato Salad

Tri Color Roasted Potato Salad

Marinated Cucumbers and Tomatoes

Seasonal fresh Fruit Salad

Garden Vegetable Tabbouleh

Sweet Corn and Black Bean Salad

Entrées

Grilled Breast of Chicken with Bacon, Artichokes, and a Dijon Cream Sauce

Baked Atlantic Salmon with Baby Spinach and Roasted Yellow Pepper Coulis

Eastern shore Gratinee of Lump Crab, Scallops, and Shrimp

Roasted Vegetable Lasagna with Herbed Ricotta

Grilled Flat Iron Steak with Caramelized Onion Compote and Pinot Noir Reduction

Sautéed Flounder with Baby Arugula and Brandied Lobster Cream

Island Rubbed Roasted Pork Loin with Pineapple Raisin Chutney

Sun Dried Tomato and Spinach Stuffed Chicken with Boursin Cream

Seared Sirloin Tips Chasseur with wild Mushrooms, Tomatoes and Tarragon

Lemon Grilled Chicken with Tomatoes, Capers, Olives, and thyme Jus

Egg Selections

Fresh Scrambled Eggs

Scrambled Eggs with Cheddar Cheese and Chives

Eggs Benedict

Small additional charge

Scrambled Egg Beaters

Eggs Florentine

Small additional charge

Buffet Enhancements

Add a Carving Station

See carving station section of the menu

Made to Order Belgian Waffle Station

Chef Required

Made To Order Omelet Station

Chef Required

Ice Carving Display

Soup Station

Choice of One Soup

Choice of Two Soups

See soup selections in the plated dinner section of the menu

 Bar Upgrades:    (back to top)

Bar Suggestions

All prices are based on per person

Beer and Wine Bar

Includes:

Assorted Bottled and Draft Beers, House Wines, Asst’d Sodas, Tea, Bottled Water and Juices

Silver Bar

Includes:

Smirnoff Vodka, Seagram’s Gin, Bacardi Rum, Captain Morgan Spiced Rum,

Old Forrester Bourbon, Canadian Mist Whiskey, Jose Cuervo Tequila, J&B Scotch,

Korbel Brandy, Mixers, Assorted Beers, Soft Beverages, and House Wines

Gold Bar

Includes:

Stolichnaya Vodka, Beefeater Gin, Bacardi Rum, Appleton Estate Jamaican Rum, Malibu Rum, Canadian Club Whiskey, Seagram’s 7, Jack Daniels Bourbon, Dewars Scotch,

Jose Cuervo Tequila, Bailey’s Irish Cream, Kahlua, Peach Tree Schnapp’s, Korbel Brandy,

Di Saronno Amaretto, Midori, Mixers, Assorted Beers, Soft Beverages, and House Wines

Platinum Bar

Includes:

Grey Goose Vodka, Grey Goose Le Citron, Tanqueray Gin, Bombay Saphire, Southern Comfort, Jose Cuervo Tequila, Wild Turkey, Dewar’s Scotch, Johnny Walker Black, Bushmill’s Irish Whiskey, Glenfiddich, Crown Royal, Romana Sambuca, Chambord, 

Di Saronno Amaretto, Kahlua, Peach Tree Schnapp’s, Bailey’s Irish Cream, Bacardi Rum, Appleton Estate Jamaican Rum, Malibu Rum, Midori, Mixers, Assorted Beers, Soft Beverages, and House Wines

Bar Upgrade Options

Keg Switch-Outs, Specialty Bottled Beers, Signature Drinks by the Gallon,

Unlimited Champagne, and Specialty Wines

Specialty Bars

Prices are based on per person per hour

Martini Bar

Absolut, Absolut Citron, Finlandia, Finlandia Lime, Finlandia Cranberry,

Tanqueray Gin, Seagram’s Gin, Stoli Orange, Stoli Vanilla, Stoli Raspberry,

Assorted Mixers

Blended Bar

Frozen Margaritas and Daiquires

Coffee & Cordial Bar

Amaretto Di Saronno, B&B, Kahlua, Grand Marnier, Cointreau

Sambuca Romana, Drambuie, Bailey’s Irish Cream, Frangelico, Tia Maria,

Courvoisier, Port, Hennessey V.S.

All others will be pro rated.

Desserts

Dessert Station Suggestions

All prices are based on per person

Warm Chocolate Fondue

An Array of Seasonal Fruits, Berries, Pretzels, Marshmallows, and Assorted Pound Cakes

Viennese Display

Assorted Mini French Pastries, Fresh Fruit Tartlets, Mini Napoleons,

Chocolate Mousse Tulips, Sliced Seasonal Fresh Fruit, Mini Eclairs, and Fresh Chantilly Cream

Manor House Premium Dessert Display

An Array of Assorted Mini French Pastries, Chocolate Dipped Petite Fours,

Hand Rolled Truffles, Mini Cannoli, Assorted Fresh and Dried Fruits, Pound Cake,

and Warm Chocolate Fondue

Bananas Foster Station

New Orleans Style Flamed with Rum and Brown Sugar

Served over Madagascar Vanilla Bean Ice Cream

(Chef’s Fee Additional)

For An Extra Touch:

Add A Diamond Cut Ice Luge

350.

Premium Sundae Bar

Choice of Two Seasonal Flavors of Ice Cream

Presented with a Dozen Different Toppings Including:

Assorted Candies, Nuts, Fruit, Warm Caramel, and Warm Milk Chocolate

(Chef’s Fee Additional)

For An Extra Touch:   Add A Diamond Cut Ice Luge

350.

Dessert Crepe Station

Warm Homemade Crepes Served with Assorted Toppings to Include

Fresh Chantilly Cream, Marinated Berries, Sliced Fresh Seasonal Fruits,

Warm Milk Chocolate and Assorted Jams

Plated Dessert Suggestions

All Prices Are Based On Per Person

Seasonal Fresh Fruit Napoleon

Layers of Flaky Puff Pastry and Pate Au Chox

Finished with Fresh Raspberry Coulis

Warm Apple Tart Tatin

Caramelized Granny Smith Apples Topped with Rum Raisin Ice Cream

Finished with Croquant and an Apple Caramel Sauce

Raspberry White Chocolate Cheesecake

Served with Marinated Berries and a Hand Rolled White Chocolate Truffle

Finished with Crème Anglaise

White Chocolate Mousse Jocande

Wrapped in Sponge Cake and Topped with Mango Compote

Mariccabo Chocolate Mousse

Layered with Almond Dacquoise and Topped with an Almond Tuile

Finished Crème Anglaise

Amaretto Dobosch Torte

Crisp Layers of Sponge Cake and Fresh Amaretto Cream Ganache

Finished with an Amaretto Injected Strawberry and Raspberry Coulis

Dessert Enhancements

To Finish the Evening

Chocolate Dipped Strawberries on Each Table

Assorted Pralines on Each Table

Homemade Cotton Candy on Each Table

(Minimum of 75 Guests)