Award Winning Lobster Bisque

New England Clam Chowder

With house smoked bacon

Farm to Table Soup

Maine Mussels*

Nightly presentation

Garden Flatbread

Nightly preparation of ingredients from the garden

Diver Scallops*

With a blood orange gastrique, capelin roe and local micro greens

Charcuterie Plate*

Chef's selection of cured, smoked or aged meats and accompaniments

Classic Shrimp Cocktail*

4 jumbo shrimp, classic cocktail sauce and lemon

Signature House*

Baby spinach leaves tossed with maple vinaigrette, topped with pistachios and dried cranberries

Seasonal Salad*

Clay Hill Caesar*

Parmesan, Vidalia and lemon emulsion, tossed with hearts of romaine. Topped with crostini

Maine Lobster and Scallops *

With a meyer lemon and thyme beurre blanc, saffron risotto and seasonal vegetables. Suggested Wines by the Glass: Cuvaison, Chardonnay - $14

Pan roasted statler chicken*

Over a warm salad of wilted arugula, stilton, honey crisp apple, cranberries, roasted potatoes and meyer lemon vinaigrette. Suggested Wines by the Glass: Four Vines, Chardonnay - $8

Risotto*

Made with pumpkin, black trumpet mushrooms, sage, saffron and goat cheese. Suggested Wines by the Glass: Kendall-Jackson, Chardonnay - $9

Lamb Shank*

Braised with tomato and cinnamon, served over pesto mashed potatoes. Suggested Wines by the Glass: Four Vines, Red Zin - $8

Prime Rib Au Jus*

Slow cooked angus rib-eye, natural au jus, mashed potatoes, seasonal vegetables and horseradish cream. Suggested Wines by the Glass: Clos du Bois, Cabernet Sauvignon - $9

Roasted White Pekin Duck Breast*

Pomegranate ginger sauce, jasmine rice, and sauteed spinach. Suggested Wines by the Glass: DeLoach, Pinot Noir - $8

Pine Nut Encrusted Atlantic Salmon*

Over an autumn vegetable ragout with basil puree. Suggested Wines by the Glass: Bernardus, Chardonnay - $11

Beef Tournedos*

Topped with a rosemary and marrow butter, Served with blue cheese and roasted garlic mashed potatoes and seasonal vegetables. Suggested Wines by the Glass: Trivento, Malbec - $8

Day Boat Haddock

Suggested Wines by the Glass: Lagaria, Pinot Grigio - $8

Cider Brined Pork Chop*

Port wine and fig molasses, roasted potatoes and seasonal vegetables. Suggested Wines by the Glass: Lindemans Bin 50, Shiraz - $7

Jasmine Rice

Mashed Potatoes

Pesto mashed

Sauteed Spinach

Blue cheese & roasted garlic mashed

Seasonal vegetables

Roasted potatoes

Saffron risotto

Sage

(minimum 75). Ceremony Chairs & Classical Guitarist (up to 2 hours) Unlimited Non-alcoholic Punch, Domestic Cheese Platter, 3 Chef’s Passed Hors D’oeuvres per person, Cider Toast, Choice of one: Chicken or Pork Dinner. Wedding Cake by Hippie Chick Bakery, DJ/MC Services by Cuzin Richard Entertainment (Noon to 4pm)(Evening Receptions will incur an increase of $2pp), Clay HIll Custom Guest Book, Wedding Card Box

Olive

(minimum 75). Sage Package PLUS, Chef Fin & Feather Combo Option, Floral Package by Katherine’s Gardens: 1 French Garden Bridal Bouquet, 3 French Garden Posies, 2 Wrist Corsages, 6 Boutonnieres 10 Centerpieces -Rental ?oating rose bowl with petal strew or seasonal mason jar centerpiece Ribboned vase for bridal bouquet & 3 attendant table vases

Jade

(minimum 100). Ceremony Chairs & Classical Guitarist (up to 2 hours). Open Soft Bar through Dinner (Beer, House Wine, Soda, Juice, and Champagne), Table Side Wine Service with Dinner, Chef Stationary Platters, 5 Chef’s Passed Hors D’oeuvres per person, Cider and Champagne Toast, Chef Seasonal Surf and Turf Combo or Choice of 2 from the $34 menu, Clay Hill Dessert Buffet

Emerald

(minimum 100). Ceremony Chairs & Classical Guitarist (up to 2 hours). Open Bar through Dinner, Tableside Wine Service during Dinner, Chef’s Stationary Platters, 5 Chef’s Passed Hors D’oeuvres per person, Custom Ice Sculpture, Cider and Champagne Toast, Chef’s Surf and Turf Combo or Choice of 3 from the $58 menu, Clay Hill Dessert Buffet

Sparkling Cider Toast

Chef’s Homemade Hummus

with Grilled Breads

Chef Seasonal Salad

Piccata

topped with a caper, lemon and butter sauce

Marsala

mushroom and marsala wine sauce

Cordon Bleu

stuffed with ham and swiss cheese

Clay Hill Stuffed Chicken

Chicken & Salmon Piccata

Chicken Piccata with Shrimp Haddock

Chicken Marsala with Maple Brined-Cider Glazed Pork

Chicken Piccata with Lemon Haddock

Grilled 4 oz. Filet of Beef with 3 Grilled Jumbo Shrimp

Grilled 4 oz. Filet of Beef with Fruth di Marc

Grilled 4 oz. Filet of Beef with Salmon

Grilled 4 oz. Filet of Beef with Lobster Stuffed Haddock

newburgh sauce

Grilled 4 oz. Filet of Beef with Chef’s Seasonal Fish

Grilled 6 oz. Filet of Beef

with Lobster Sauté

Roasted Duck Confit

with Jumbo Scallops and Sea Scallop Skewer

Lamb Chop

with Jumbo Prawn and Sea Scallop Skewer

Chef’s Seasonal Combo

Assorted Seasonal Vegetable Crudités with dip

Balsamic Marinated Grilled Vegetable Platter

Seasonal Fresh Fruit Platter

Domestic Cheese

with seasonal fresh fruit garnish

Imported Cheese

with dried fruits and seasonal fruit garnish

Antipasto Platter (minimum 100)

Charcuterie Platter

Chef’s Selection of cured Meats and Pâtés

Mediterranean Platter

Hummus, Baba Ganoush, Marinated Feta, Roasted tomatoes, Olives & Pickled Vegetables

Side of Smoked Salmon (minimum 100)

with traditional accoutrements

Tomato, Fresh Mozzarella, and Basil Platter

Drizzled with Aged Balsamic and Extra Virgin Olive Oil

Artichoke and Fire Roasted Red Pepper Dip

served with grilled breads

Raw Bar

with Ice Sculpture

Shrimp Cocktail Station (minimum 150)

with ice sculpture

Chef’s Seasonal Assortment

Vegetable Boursin on crostini

with aged Balsamic and micro greens

Wild Mushroom Pâté on crostini

with a light port wine reduction

Tomato, Mozzarella, and Fresh Basil Skewers

Baby Arugula, Maine Blueberries (Seasonal) and Vermont Goat Cheese Tartlets

Passed Chilled Traditional Shrimp Cocktail

Maine Lobster Salad Sliders

Truffled Duck Liver Pâté Tartlet

with sun-dried apricot jam

Filet Mignon

with thyme scented goat cheese and crispy shallots en crostini

Whiskey Smoked Shrimp

with a spicy remoulade

Smoked Salmon Tartlet

with fine diced red onion and capers

Seasonal Cold Soup/Purée Shooters

Assorted Grilled Flatbreads

Non-vegetarian options available

Miniature Grilled Cheese

with tomato bisque shooters

Lobster Bisque Shooters

Spanokopita

topped with minted yogurt

Caramelized Shallot and Goat Cheese Stuffed Mushrooms

with fresh thyme

Thai Chicken Skewers

with spicy peanut-soy dipping sauce

Roasted Eggplant, Tomato, and Goat Cheese Tarts

Polenta Squares

with sautéed seasonal vegetables

Assorted Artisan Bruschetta

Scallops

wrapped with applewood smoked bacon

Grilled Filet Skewers

with sweet soy and toasted sesame seeds

Maine Crab Cakes

with Chipotle Aïoli

Grilled Shrimp Skewers

with a chili lime crème

Warm Duck Confit en phyllo

with sun-dried cherry chutney

Tobiko stuffed Nori wrapped Scallops

with chili-soy dipping sauce

Assorted Wild Game Sausage

with seasonal sauces

Grilled New Zealand lamb chops

with fig-balsamic drizzle

Executive Chef’s Edible Art

Seasonal Hot Soup/Purée Shooters

Chef Seasonal Salad

Baby Spinach

tossed with dried Cranberries, Pistachios, and Maple Vinaigrette

Edible Flower salad

Goat Cheese, and Champagne Vinaigrette (Seasonal)

Tomato, Fresh Mozzarella, and Basil Napoleon, Balsamic Vinaigrette (Seasonal)

Grilled Duck Breast

with Port Wine Sun-dried Cherry Sauce

Seared Breast of Long Island Duck and Leg Confit

with Fig Chutney

Herb Marinated Grilled Half Rack of New Zealand Lamb

with Port Wine Reduction

Half Semi-boneless Pheasant

with Cherry Chutney

Spinach and Roasted Red Pepper Flank Steak Pinwheel

with Balsamic Cream

Grilled Herb Marinated 12oz New York Strip

with roasted Shallot Thyme butter

Blackberry and Pistachio stuffed Quail

with spiced Blackberry Honey

Chef ‘s Maine Lobster Creation

Any Selection From The $34, $46, Or $58 Menu

Dessert Buffet

Chef’s Seasonal Salad

Double Stuffed Chicken

Asparagus and Artichoke, Wild Mushroom, Imported Swiss and Proscuitto, Roasted Red Pepper and Goat Cheese

Herbs de Provence breaded Chicken

with Lemon Caper Beurre Blanc

Barbecue Rubbed Statler Chicken Breast

with our House made Barbecue Sauce

Herbs de Provence Marinated Sliced Pork Loin

with Provençal Tomato Jam

Barbecue Rubbed Smoked Pork Loin

with our House made Barbecue Sauce

Pure Maple Syrup Marinated Pork Loin

with fresh Apple Brandy Demi-glace

Lemon Panko Baked Haddock

Seared Salmon Fillet

with Chimichurri sauce

Grilled Herb Marinated Shrimp Skewer

with Tropical Fruit Salsa

Double Stuffed Chicken

Asparagus and Artichoke, Wild Mushroom, Imported Swiss and Proscuitto, Roasted Red Pepper and Goat Cheese

Herbs de Provence breaded Chicken

with Lemon Caper Beurre Blanc

Barbecue Rubbed Statler Chicken Breast

with our House made Barbecue Sauce

Herbs de Provence Marinated Sliced Pork Loin

with Provençal Tomato Jam

Barbecue Rubbed Smoked Pork Loin

with our House made Barbecue Sauce

Brined Double Grilled Pork Chops

with Dijon Beurre Blanc

Pure Maple Syrup Marinated Pork Loin

with fresh Apple Brandy Demi-glace

Chef’s Seasonal Salad

Classic Caesar

Roasted New York Strip Sirloin

with Brandied Mushroom Demi-glace

Grilled Marinated Skirt Steak

with Napa Slaw

Sliced Roasted Leg of Lamb

with herbed jus lie

Half Thyme Roasted Cornish Game Hen

with natural jus

Balsamic Marinated Grilled Statler Chicken Breast

with a Fresh Tomato, Basil, and Mozzarella Salsa

Pan Seared Sea Scallops

with aged Balsamic Reduction and Chive Infused olive oil

Frutti di Mare

Lobster, Shrimp, Scallops, and Clams with Herbed Chardonnay Cream

Any Selection From The $34 Menu

Chef Seasonal Salad

Baby Spinach

tossed with dried Cranberries, Pistachios, and Maple Vinaigrette

Edible Flower salad

Goat Cheese

Champagne Vinaigrette (Seasonal)

Whole Roasted Filet of Beef

sliced and served with Cabernet demi-glace

Bacon wrapped Tenderloin of Beef

with Whiskey Cream

Grilled Herb Marinated six ounce Filet Mignon

with Bleu Cheese Mousse

Prime Rib au jus

Herb Marinated Grilled Half Rack of New Zealand Lamb

with Port Wine Reduction

Grilled Buffalo Rib-eye

with roasted Shallot Thyme Butter

Roasted Rack of Wild Boar

with Wild Mushroom Cream

Coriander Crusted Grilled Tuna Loin

with Napa Slaw and Sweet Soy

Grilled Lobster Tail

with Vanilla Truffle Butter

Maine Lobster

with chef’s seasonal Risotto

Any Selection From The $34 Or $46 Menu

Seasonal Fruit Dipped in Chocolate

Chocolate Oblivion

A flourless chocolate confection with raspberry glaze

Seasonal Cheesecake

Seasonal Fruit dipped in Chocolate

White or Dark

Raspberry Coulis, Chocolate or Caramel Drizzle

Fresh Berry Bowls

with whipped cream or sour cream & brown sugar

Fresh Fruit Platter (seasonal)

Dessert Buffet

A delicious array of mini tarts, tortes, mousse and assorted delights!

House & Call Brand Liquors

Specialty Martinis

House & Premium Wines

Champagne

Korbel (3 Oz.)

Sparkling Cider (3 Oz.)

House Chardonnay & Cabernet

full wine list available with organic options

Domestic

Imported

Draught

Non-alcoholic Fruit Punch

Soft Drinks

Juices

Poland Spring Sparkling Water

Poland Spring Bottled Water

Alcohol-free Beer

Award Winning Lobster Bisque

New England Clam Chowder

With house smoked bacon

Farm to Table Soup*

Maine Mussels*

Nightly presentation

Garden Flatbread

Nightly preparation of local ingredients

Diver Scallops*

With a blood orange gastrique, capelin roe and local microgreens

Charcuterie Plate*

Chef's selection of cured, smoked or aged meats and accompaniments

Classic Shrimp Cocktail*

4 jumbo shrimp, classic cocktail sauce and lemon

Signature House*

Baby spinach leaves tossed with maple vinaigrette, topped with pistachios and dried cranberries

Seasonal Salad*

Clay Hill Caesar*

Parmesan, vidalia and lemon emulsion, tossed with hearts of romaine. Topped with crostini and white anchovies

Maine Lobster and Scallops*

With a meyer lemon and thyme beurre blanc, saffron risotto and seasonal vegetable. Suggested wines by the glass: cuvaison, chardonnay $14

Pan Roasted Statler Chicken*

Over a warm salad of wilted arugula, stilton, honey crisp apple, cranberries, roasted potatoes and meyer lemon vinaigrette. Suggested wines by the glass: four vines, chardonnay $8

Risotto*

Made with pumpkin, black trumpet mushrooms, sage, saffron and goat cheese. Suggested wines by the glass: kendall-jackson, chardonnay $9

Lamb Shank*

Braised with tomato and cinnamon, served over pesto mashed potatoes. Suggested wines by the glass: four vines, red zin $8

Prime Rib Au Jus*

Slow cooked angus ribeye, natural au jus, mashed potatoes, seasonal vegetables and horseradish cream. Suggested wines by the glass: clos du bois, cabernet sauvignon $9

Roasted White Pekin Duck Breast*

Pomegranate ginger sauce, jasmine rice, and sauteed spinach. Suggested wines by the glass: deloach, pinot noir $8

Pine Nut Encrusted Atlantic Salmon*

Over an autumn vegetable ragout with basil puree. Suggested wines by the glass: bernardus, chardonnay $11

Beef Tournedos*

Topped with a rosemary and marrow butter, served with blue cheese and roasted garlic mashed potatoes and seasonal vegetables. Suggested wines by the glass: trivento, malbec $8

Day Boat Haddock*

Lemon panko crumb topping; saffron risotto; stuffed with local seafood, and lobster cream sauce; jasmine rice $28. Suggested wines by the glass: lagaria, pinot grigio $8

Cider Brined Pork Chop*

Port wine and fig molasses, roasted potatoes and seasonal vegetable. Suggested wines by the glass: lindemans bin 50, shiraz $7

Jasmine Rice

Mashed Potatoes

Pesto Mashed

Sauteed Spinach

Blue Cheese & Roasted Garlic Mashed

Seasonal Vegetable

Roasted Potatoes

Saffron Risotto