Posts Tagged ‘Vermont wedding venue’
An amazing evening with a 4-course meal crafted by our culinary team led by Chef Charlie Menard to showcase the very best cuisine of the Mad River Valley. You can also join us for the entire weekend of relaxation, inspiration, preparation and confirmation for your upcoming wedding weekend with us. Spend a nice weekend in our comfortable Vermont B&B rooms, complete with a beautifully prepared breakfast daily. Sample some of our hors d’oeuvres at the Inn during our welcome reception, have a Saturday night candlelit dinner, an hour of planning time with our event coordinator on your upcoming Vermont wedding and a chance to also unwind…with each other. This is by far the most popular weekend we have for our prospective couples before your upcoming wedding at the Round Barn Farm. If you have been married at the Round Barn this is also a great weekend to come back for a visit and share your wisdom with newly engaged couples.
Dinner includes hors d’oeuvres and four course meal $65 per person plus tax and gratuity. Click here for our Happy Couple Weekend Package including rooms! Our package includes two night accommodations at the Round Barn Farm with our amazing three course gourmet breakfasts daily. Pricing starts at $342 per couple Standard Room, $391 per couple Superior Room, $457 per couple Luxury Room. (pricing is based upon double occupancy per couple and includes all taxes and surcharges)
Choosing your Wedding Menu can be a daunting task. Not only is your wedding menu a large part of your overall budget, put it also plays an important role in the entire wedding experience you give your guests. But relax—you have come to the right place—we have lots of experience with creating delicious wedding menus. We have put together some tips to help you with your menu planning.
Here are some wedding menu ideas to consider:
#1: Don’t Let Your Guests Go Hungry:
This is something we hold near and dear to our hearts! We would never want one of your guests to leave here feeling less than satisfied. During the cocktail and hors d’oeuvres hour at our Vermont wedding venue, our minimum hors d’oeuvres package offers just the right amount of stationary and passed delights that your guests will feel full, but not too full for dinner.
#2: Don’t Overfill Your Wedding Guests:
To go along with Tip #1, the opposite is also true. Take into consideration the type of dinner you would like to have—if you have a heavy main entrée, opt for lighter hors d’oeuvres or first course. Maybe start dinner with a salad instead, and then move into the entrée. For our winter weddings, consider a late night snack served closer to the end of the evening, instead of a heavy first course. You want people to dance and have fun, and not feel like they need a nap instead!
#3: Vary Your Courses:
For example, if you are having beef as your main entrée, opt for seafood for your first course. Vary your offerings by thinking about the ingredients that go into each course. Sometimes you don’t realize that each and every course has onions and garlic—our Chef circled them all and wrote in big red letters “ARE THEY VAMPIRES?” on one of our menu drafts. We do review each menu with our Executive Chef so he can help with this, too!
#4: Keep Your Wedding Day Schedule in Mind:
Work with your event coordinator to make sure you have enough time for things like photographs, dancing, toasting, dancing, eating, dancing….Together, you will create a timeline for the entire day, and make sure you have enough time for all the traditions you would like to include. On average, it takes about 45 minutes for each course for about 100 people. This includes serving, eating and clearing. Your event coordinator will create a timeline to incorporate all of these events, plus give your guests plenty of time to enjoy their meals. For example, if you are hosting a winter wedding, some couples choose to eliminate one dinner course, and opt instead for a late night snack, served to guests as they are dancing. You can have more dancing time, and a savory snack that goes great with your favorite cocktail!
#5: Keep the Theme Consistent
Your wedding menu should reflect the mood of your day. If you are going for a more casual, relaxed feel, then consider a station style menu, instead of a plated dinner. If you are looking for a more formal feel, then a three course seated dinner is the way to go. The style of menu you choose will have a direct influence on the overall feel of the event.
#6: Don’t Be Afraid to Be Different
There is no right formula. The beauty of this is that it’s YOUR day! We have an amazing culinary team that specializes in Vermont wedding catering and likes to think outside the wedding box to create amazing foods. We get excited over creative menus! Would you like a french fry station? Or how about nothing but different types of grilled cheeses? Or a mashed potato bar? The sky is the limit!! Don’t be afraid to think of it, or ask us if we can do it….
#7: What Do YOU Want To Eat??
Let’s remind you of this– -your wedding day should be all about you!! Yes, repeat that. From the second your guests arrive for your big day, this whole event should be about the two of YOU! From the color of the bridesmaids dress, to the choice of music, to the location (we are still cold from our outdoor January ceremony in -10 degrees for our pair of ski racers that had to get married outside), and last, but not least, the FOOD. Try to pick your favorites. Think of restaurants you love to visit, the food you had on your first date, places you have traveled together—those could all influence your wedding menu selections. Stop worrying about what your Uncle Bill will and won’t eat. It’s all about YOU!
#8: Consider the Season
One thing we can’t promise is that you can have Strawberry Rhubard pies in February. But you can have them in August. And we recommend you do so! Seasonality affects things in two ways. First, what is available, and second, what your guests may feel like eating at that time of year. Perhaps the braised short rib with roasted potatoes sounds like heaven to you, but it may not be what people want to eat on a hot July day. Instead, maybe a lavender roasted chicken with preserved lemons would be better…get it? We can help you pull together an amazing meal, taking into consideration what is seasonal, and what makes sense for that season.
You can work directly with your event coordinator and our executive chef at our Vermont bed and breakfast to help put your wedding menu together. It may take a couple of drafts, but we will make sure it is exactly what you want!