Vineyard Wedding Reception Catering

The island delivers the location of your dreams when it comes to your Vineyard wedding reception no matter what the season.

Whether it is out in the open, taking advantage of the natural beauty and splendor of the island or a romantically lit rustic or formal environment, Kitchen Porch Catering will truly enhance any and all with the finest wedding reception catering featuring local foods and stellar service.

Your guests, your family and friends, and most especially you and your new spouse will only have to relax, eat, dance and rejoice in celebration!

We know and understand how the time at your own reception can glide on by with all of the excitement and celebrating. As an extra special treat, the bride and groom are provided with a boxed dinner to enjoy as a late night snack or early morning riser.


Spring Wedding

 

Soup & Seafood Station
Icy Presentation of Vineyard Shellfish
Trio of Morning Glory Harvest Soups: Asparagus Soup, Mint Pea Soup
& Cucumber Soup Served in a Shot Glass

Spring wedding plated dinner menu by Kitchen Porch Catering on Martha’s Vineyard.Passed Hors D’oeuvres
Wild Smoked Salmon Leek Pastries
Gulf of Maine Halibut Cakes with Thai Cucumber Sauce and Black Sesame Seeds
Lucky 7 Farm Filet of Beef with Cress
Fresh Horseradish and Beets on Crostini
Mermaid Farm Harvest of Cucumbers Feta and  Pea Shoots

Plated Dinner
Watercress Salad with Lemon Vinaigrette and Shaved Parmesan
Seared Wild Salmon with Horseradish Crème fraîche
-or-  
Parsley Spring Lamb Rack with Crusted Mustard
Asparagus Risotto
Strawberry Sorbet with Fresh Whippoorwill Strawberries
Chocolate Wedding Cake with Almond Cookies


Fall Wedding

 

Fall-themed table setting for a wedding reception catered by Kitchen Porch on Martha’s Vineyard.Raw Bar
Oysters Little Necks, and Our Smoked Fish with Loads of Lemons
Shallot & Black Pepper Mignonette, Red Chile Cocktail Sauce, Creamy Mustard Sauce

Passed Hors D’oeuvres
Grilled Organic Pastured Chicken Skewers with Cashew Dipping Sauce
Scallops Wrapped in Basil with Honey Roasted Red Pepper
Assorted Nori Rolls
Onion Tarts with Massachusetts Blue Cheese
Mushrooms Stuffed with Wild Mushrooms
Tuna with Olive Oil and Martha’s  Vineyard Salt Crystals

Plated Dinner
Chilmark Greens with Seared Duck and Figs
Our own Ginger Sorbet
SearedGulf of Maine  Halibut with Corn Succotash
     -or-
 Beef Tenderloin with Morel Mushroom Cream Maple Glazed Parsnips and Carrots with Popped Mustard Seeds
Popovers with Marjoram Goat Butter

One bride’s special contribution to her Fall Wedding Day:  Wedding and Honeynut


Salad with fresh local turnips and assorted wild greens.

Additional Options
Seared Halibut with Island Harvest Succotash
Rack of Lamb with Cumin & Almond Crust
Seared Halibut with Lobster & Corn Risotto
Beef Ribs with Scallops over Steamed and Broken New Potatoes
Seared NY Streak with Smashed Potatoes and Assorted Beans and Shallots
Berkshire Rolled Pork Stuffed with Savoy Cabbage, Cranberries and Anise Glaze
Organic Pastured Chicken Breast Stuffed with Duxells and Wild Mushroom Medley
Scallops and Our Own Speck
Skirt Steak with Figs and Sake
Toaded Chicken with Mustard

Outside a Vineyard wedding reception held at the Grange Hall in West Tisbury.

Sides
Sweet Potatoes with Apples
Fisher Farm Roasted Assorted Baby Potatoes of Many Colors with Rosemary
Spicy Potato Holder of Carrots and Beans
Risotto: Corn and Tomato or Butternut Squash with Sage or Wild Mushroom
Maple Glazed Parsnips and Carrots with Popped Mustard Seeds
Haricot Verts with Crispy Shallots
Tri-Color Baby Ginger Carrots
Wild Rice Pilaf with Mushrooms Roasted Fennel with Zucchini
Stuffed Tomatoes or Sweet Onions with Today’s Harvest

       Read this great article featuring Jan Buhrman on the Borrowed & Blue’s Wedding Blog about Questions to ask you Caterer.

 

 

Photo Credits:
1 & 2: Margot Landen
4: Joe Mikos
5: Kelley DeBettencourt

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000