WEDDING PACKAGES
WELCOME
Congratulations on your upcoming wedding!
It is such an exciting and important time in your life and we are honored that you are considering Salamander Middleburg for your special event. Our dedicated team of professionals are here to assist you through the planning process and to ensure your event reflects your personal vision. Our resort provides a one-of-a-kind setting for the perfect Virginia countryside wedding, offering several unique venues, farm-to-table cuisine and world-class service. The following pages include detailed information about what we offer.
If you do not see something you would like or have a question, kindly let us know. We take pride in personalizing our service and doing our best to accommodate your requests.
All the best, Salamander Middleburg Team
EVENT LOCATIONS
A wedding planner or day-of coordinator is required for all weddings.
Get Ready Rooms
The Plains Suite: 750.00
Hamilton: 500.00
Ceremony Locations
Culinary Garden: 3,000.00
Equestrian Lawn: 3,000.00
Grand Lawn: 3,000.00
Middleburg Lawn: 3,000.00
Cocktail Reception Locations
Culinary Garden: 4,000.00
Middleburg Lawn: 3,000.00
Dinner/Dancing Locations
Equestrian Center: 5,000.00
Culinary Garden: 4,000.00
Middleburg Ballroom: 3,500.00
Middleburg Terrace Tent: 20,000.00
ENHANCEMENTS INCLUDED IN ALL WEDDING PACKAGES
Venue Manager
To assist in planning your special day
Menu Tasting
50 guest minimum
For four guests, three months prior to the wedding date
Selection of House Linens
Full length table linens and napkins
Votive Candles
Prosecco Toast & Cake Cutting
Dance Floor and Staging
Dance floor for indoor spaces only
Complimentary Prosecco & Chocolate Truffles
For the newlyweds in their guest room
Overnight Accommodations for the Wedding Couple
On the night of the wedding
Reduced Guest Room Rates
For overnight Contracted Room Blocks
First Anniversary Stay
One night stay on your first anniversary
Blackout dates may apply
WEDDING PACKAGES
The Bluemont Wedding
300.00 per guest
275.00 per guest rate available during certain times of the year and days of the week
Passed Hors d’Oeuvres — Selection of Four
Meal — First Course, Duo Entrée, Wedding Cake, Coffee Service
Late Night Snack Station
Five-Hour Open Bar — Featuring a toast, classic brand cocktails, wine service with dinner, domestic and imported beers, resort white, red and sparkling wines
Includes: venue manager, selection of house full length table linens, napkins, votive candles, sparkling wine toast and cake cutting, reduced guestroom rates
The Middleburg Wedding
360.00 per guest
335.00 per guest rate available during certain times of the year and days of the week
Passed Hors d’Oeuvres — Selection of Five
Elegant Sushi Display — Selection of Three Rolls
Meal — Appetizer, First Course, Duo Entrée, Wedding Cake, Coffee Service
Late Night Snack Station
Five-Hour Open Bar — Featuring a toast, one signature cocktail, classic brand cocktails, wine service with dinner, domestic and imported beers, resort white, red and sparkling wines
Includes: venue manager, selection of house full length table linens, napkins, votive candles, sparkling wine toast and cake cutting, reduced guestroom rates
WEDDING PACKAGES
The Salamander Wedding
395.00 per guest
375.00 per guest during certain times of year and days of the week
Choice of Sushi Display or Seafood Display
Passed Hors d’Oeuvres — Selection of Five Elegant Miniature Salad Display — Selection of Three Virginia Cheese & Charcuterie Display
Choice of Carving Station — Beef Tenderloin with Black Truffle Jus, Prime Beef Striploin with Au Poivre, Roasted Prime Ribeye with Horseradish Cream, Roasted Rack of Lamb
Choice of One Additional Station — Cider Glazed Pork Loin, Herb Roasted Airline Turkey Breast, Carolina Shrimp & Grits or Maryland Crab Cake
Choice of One Starch & One Vegetable — Classic Potato Puree, Grilled Asparagus, Honey Glazed Baby Carrots, White Truffle Polenta, Roasted Brussels Sprouts, Culinary Garden Risotto, Broccolini, Jasmine Rice Pilaf, Parmesan Potato Gratin Wedding Cake
Late Night Snack Station
Five-Hour Open Bar — Featuring a toast, two signature cocktails, classic brand cocktails, domestic and imported beers, resort white, red and sparkling wines
Includes: venue manager, selection of house full-length table linens, napkins, votive candles, sparkling wine toast and cake cutting, reduced guestroom rates
Passed Hors d’Oeuvres
Passed by our professional wait staff
10.00 per guest per additional hors d’oeuvre
SEAFOOD
Sesame Crusted Tuna with Asian Pear, Wasabi Crème Fraiche
Crab Salad with Avocado Mousse
Smoked Salmon with Purple Potato and Fennel Salad
Colorful Shrimp Ceviche with Mango, Ginger, Chili Oil, Lime, Mint
Watermelon and Mint Gazpacho with Spiced Prawn
Maine Lobster Deviled Egg with Kewpie Mayo, Chives
Shrimp Tempura with Thai Chili Sauce
Maryland Crab Beignet with Sriracha Remoulade
VEGETARIAN
Heirloom Tomato, Basil, Mozzarella, Baguette
Catoctin Macerated Strawberry with Brie and Tarragon on Brioche
Golden Beet Tartare with Yuzu Dressing, Toasted Sesame
Goat Cheese with Candied Figs
Vegetable Empanada, Cucumber Raita
Vegetable Spring Roll with Sweet and Sour Glaze
Fig and Caramelized Onion Tart with Goat Cheese
Miniature Truffle Mushroom Quiche
Spanakopita
Herbed Risotto Fritters with Smoked Gouda, Lemon and Garlic Crème Fraiche
MEAT & POULTRY
Peppered Beef Carpaccio Shaved with Pecorino Romano, White Truffle, Baguette
Seared Smoked Duck BLT with Spiced Tomato Chutney
Duck Confit Spring Rolls with Hoisin Chili Sauce
Spicy Beef Empanada, Mango Chutney
Roasted Lamb Chop with Thyme, Rosemary, Dijon Mustard
Mini Chicken Lollipops with Blackened Salamander Honey Glaze
Chicken Satay with Virginia Peanut Sauce
LUXURY CANAPÉ
Siberian Caviar, Yeasted Blini and Créme Fraiche
Mini Maryland Lump Crab Cakes with Pommery Mustard
Maine Lobster Cocktail, Tarragon Aioli
Hudson Valley Foie Gras Mousse, Brioche, Vanilla
Deviled Quail Egg, Osetra Caviar
Tangier Island Oyster Shooter, “Bloody Mary”
MENU OPTIONS
SUSHI
Included in The Middleburg Wedding and The Salamander Wedding
Selection of three rolls
Gold Cup Roll
Shrimp Tempura, Avocado, Cucumber, Jumbo Lump Crab, Gold Tobiko, Tempura Crunch
Over The Rainbow Roll
Tuna, Salmon, Yellowtail, Avocado, Lump Crab, Masago
Fire Dragon
Spicy Lump Crab, Cucumber, Avocado, Unagi, Spicy Eel Sauce, Red Tobiko
Screaming Spicy Tuna Roll
A1 Tuna, Cucumber, Jalapeno, Spicy Mayo
Tiger Salamander
Shrimp Tempura, Cucumber, Avocado, Unagi, Eel Sauce
Culinary Garden Roll
Shiitake Mushroom, Avocado, Asparagus, Cucumber, Tempura Crunch
PLATED DINNERS
Includes freshly baked breads and butter, one choice of first course, one choice of entrée, freshly brewed Estate coffee and selection of herbal teas.
For preselected menu items (made 10 days in advance of event), an additional 25.00 per guest per course per selection will be assessed. Accompaniments must be the same for all preselected entrees.
APPETIZER
Kindly select one
Wagyu Beef Carpaccio, Chives, Horseradish, Capers, Pickled Shallot
Black Truffle Risotto, with Parmigiana Reggiano, Shaved Truffles
Chilled Poached Shrimp Charred Fennel, Fennel Puree, Mizuna, Champagne V inaigrette
Crispy Sesame Cauliflower with Jasmine Rice Cake, Coconut, S oy Ginger Glaze
Salamander Jumbo Lump Crab Cake with Pommery Mustard Remoulade
Cured Salmon Tartar with Capers, Crème Fraiche, Dill, Red Onion, Egg Mimosa
Seared Ahi Tuna with Coriander Crust, Eel Sauce, Fennel Pollen
FIRST COURSE
Kindly select one
Cold Poached Shrimp, Charred Fennel, Fennel Puree, Mizuna, Grapefruit, Orange, Avocado, Champagne Vinaigrette
Cauliflower Veloutè with Charred Cauliflower Chili Flake and Crème Fraiche
Asparagus and Leek Vichyssoise, with Griddled Ciabatta, Crispy Onions
Baby Iceberg with Smoked Bacon, Local Blue Cheese, Heirloom Tomatoes, Chervil and Bleu Cheese Dressing
Culinary Garden Salad, Mt Defiance Cider Vinaigrette, Petite Herbs, A ged Cheddar Cheese
Frisee, Arugula and Radicchio with Pickled Red Onions, Spicy Pecans, Roasted Peppers, Sherry V inaigrette
Yellow Tomato Carpaccio, with Local Garden Greens, Shaved Pecorino Romano, Capers, Chives, Basil V inaigrette
Sweet Corn Bisque with Chesapeake Colossal Crab and Crème Fraiche
Creamy Lobster Bisque, with Lobster K nuckles and Chive Oil
Golden Tomato Bisque with Parmesan Crusted Baguette, Basil Oil, Garlic Blistered Tomatoes
DUET MAIN COURSE
Kindly select two proteins, one starch, one vegetable
Local Proteins
Roasted New York Strip with Cabernet Peppercorn Au Poivre
Roasted Prime Beef Tenderloin with Cabernet Peppercorn Au Poivre
Braised Beef Short Rib with Red Wine and Shallot Bordelaise
Frenched Murray’s Farm Chicken Breast with Rosemary Chicken Jus
Rosemary Brined Pork Tenderloin with Rosemary Jus
Herb Crusted Rack of Lamb with Herb de Provence
Vegetables
Honey Butter Glazed Heirloom Baby Carrots
Herb and Lemon Asparagus
Roasted Garlic Root Vegetables
Cider Glazed Crispy Brussels Sprouts
Sherry and Truffle Braised Mushrooms
Grilled Broccolini
Seafood Selections
Pan Seared Scottish Salmon with Lemon Beurre Blanc
Roasted Atlantic Hailbut with Lemon Beurre Blanc
Pan Seared Chilean Seabass with Lemon Beurre Blanc
Butter Poached Maine Lobster with Tarragon Buerre Blanc
Chesapeake Bay Crab Cake with Siracha Remoulade
Pan Roasted Scallops with Lemon Beurre Blanc
Starches
Salt Roasted Fingerling Potatoes
Whole Grain Mustard Potato Puree
Garden Chive Potato Puree
Sweet Potato Puree
Heirloom Potato Gratin
Virginia Mushroom Risotto
Wild Rice Pilaf
CHEF’S RECOMMENDATIONS
Filet Mignon and Butter Poached Maine Lobster, Potato Puree, Green Asparagus, Baby Carrots, Red Wine Demi Glacé and Tarragon Beurre Blanc (GF)
Grilled New York Strip and Herb Roasted Sea Bass, Hunter’s Sauce, Caviar Beurre Blanc, Potato and Celery Root Puree, Green and White Asparagus (GF)
Pan-Seared Organic Chicken Breast and Maryland Crab Cake, Port Wine Reduction, Citrus Whole Grain Mustard Remoulade, Yukon Gold Mashed Potatoes, Haricot Verts
VEGETARIAN/VEGAN ENTRÉES
Mushroom Ravioli with Roasted Maitake Mushroom, English Peas, and Black Truffle Bechamel, Fresh Parmesan Cheese
Grilled Vegetable and Mushroom Napoleon,
Basil and Rosemary Quinoa with San Marzano Pomodoro Sauce (GF, DF)
Sesame Cauliflower Tempura with Korean BBQ Sauce and Jasmine Rice (DF)
CAVIAR MENU
All selections served with traditional yeasted blini, brunoise shallots, chives, egg mimosa, crème fraiche
Hackelback Sturgeon 100.00 per ounce
Caspian Premium Sturgeon 250.00 per ounce
White Sturgeon Supreme 360.00 per ounce
Osetra
Osetra Mallosol
WEDDING CAKE
All About the Chocolate
Chocolate on Chocolate — Devil’s Food Cake Layered with Dark Chocolate Buttercream
Double Chocolate Cookies & Cream — Devil’s Food Cake Layered with Sandwich Cookie Buttercream & Dark Chocolate Mousse
Caramel Mochaccino — Devil’s Food Cake Layered with Mocha Buttercream & Sea Salt Caramel
Mint Chocolate Chip — Devil’s Food Cake Layered with Crème de Menthe Buttercream & Mini Chocolate Chips
Reaves’ Nutella Cup — Devil’s Food Cake with Nutella (Chocolate-Hazelnut) Crème & Dark Chocolate Pearls
Boston Cream — Vanilla Bean Sponge Cake Layered with Chocolate Ganache & Vanilla Crème
All About the Flavor
Vanilla on Vanilla — Vanilla Bean Sponge Cake with Vanilla Buttercream Filling
Blueberry Lavender — Vanilla Bean Sponge Cake Brushed with Lavender Honey & Layered with Blueberry-Lemon Mousse
Mimosa — Citrus Zest Sponge Cake Brushed with Prosecco, Layered with Grand Marnier Whipped Cream and Fresh Raspberries
Strawberries & Cream — Vanilla Bean Sponge Cake Layered with Fresh Sliced Strawberries & White Chocolate Crème
Carrots & Oranges — Carrot Spice Cake Layered with Orange Cream Cheese Buttercream
Lemon Zest — Vanilla Bean Sponge Cake Layered with Fresh Raspberries & Zesty Lemon Curd
Tres Leches — Vanilla Bean Sponge Cake Soaked in “Three Milks,” Layered with Whipped Cream & Fresh Berries
Coconut & Key Lime — Coconut Sponge Cake Layered with Key Lime Curd, Graham Crumble & Malibu Chantilly Cream
Spanish Almond — Rich Almond Cake Layered with Vanilla Buttercream & Raspberry Preserves
Red Velvet — Red Velvet Cake Layered with Cream Cheese Buttercream
Pumpkin Chip — Chocolate Chip Pumpkin Spice Cake Layered with Ginger Crème
AFTER HOURS SNACKS
Please select one station
Slider Station
Select Three
Served with House-Made Tomato Jam, Haystack French Fries and Onion Rings
Mini Crab Cake with Bibb Lettuce, Crab Louie
Salamander Burger with Applewood Smoked Bacon, Pickles, Cheddar, Dijonnaise (GF)
Nashville Hot Chicken with Coleslaw (DF)
Grilled Portobello Mushroom with Balsamic & Goat Cheese (GF)
Build-Your-Own Nacho Station
Cheese Sauce, Choriqueso, Corn Chips, Pico de Gallo, Crema, Guacamole,
Shredded Cheddar Cheese, Pickled Jalapeño, Corn, Beans, Cilantro, Lime
Pizza Station
Quattro Formaggio Pizza, Parmesan, Blue, Strachiatella
Virginia Pizza, Country Ham, Rosemary
Truffle Pizza, Bechamel, Black Truffle, Fromage Blanc, Roasted Maitake Mushroom
Grilled Cheese Station
Served with House-Made Tomato Jam, Haystack French Fries and Onion Strings
Nancy’s Camembert Grilled Cheese with Aged Balsamic and Virginia Apple
Classic American Cheese with Bacon and Tomato
Local Goat Cheese, Fig and Arugula
Soup & Mini Sandwiches
Served with Shooters of Roasted Red Pepper Tomato Soup
Vermont White Cheddar, Hummingbird Farm Tomatoes on Artisan Sourdough
Virginia Country Ham, Buffalo Mozzarella and Arugula Pesto on Focaccia
Grilled Chicken Breast, Smoked Mozzarella, Balsamic Onions, Chipotle Aioli on Ciabatta
250.00 per bartender for (5) hours 60.00 for each additional hour | 1 bartender per 75 guests
Exclusive of taxes and gratuity.
Classic xTier
Included in Package
Liquors
Wheatley Vodka
Aviation Gin
Bacardi Silver Rum
Corazon Blanco Tequila
Old Forester Bourbon
X by Glenmorangie Scotch
Liquors
Ketel One Vodka
Tanqueray Gin
Myers’s Dark Rum
El Jimador Reposado Tequila
Sazarac Rye Whiskey
1792 Bourbon
Gentleman Jack Whiskey
Glenmorangie 10 Year Scotch
Hennessey VS Congac
Premium Tier 10.00 upcharge per guest
Wines
Carmel Road Chardonnay
Silver Gate Pinot Grigio
Silver Gate Pinot Noir
Carmel Road Cabernet Sauvignon
Wines
Weather Chardonnay
Lagender Terra de Pina Pinot Grigio
Eva Sauvignon Blanc
Argyle Pinot Noir
Vino Robles Cabernet Sauvignon
Six Clones Merlot
Marsuret DOCG Prosecco
The Diver Sparkling Rose
Luxury Tier
20.00 upcharge per guest
Liquors
Belvedere Vodka
Nolet’s Silver Gin
Ron Zacapa 23 Rum
Don Julio Blanco Tequila
Herradura Anejo Tequila
Woodford Reserve Rye
Woodford Reserve Bourbon
Jack Daniel’s Single Barrel
Glemorangie Lasanta Scotch
Hennessey VSOP Cognac
Cordials Selection 14.00
Amaretto Di Serrano
Bailey’s Frangelico
Grand Marnier
Kahlua
Sambuca White
Wines
Westside Crossing Chardonnay
Livio Felluga Pinot Grigio
Jaine Sauvignon Blanc
Whispering Angel Rose
Husch Vineyards Pinot Noir
M100 Cabernet Sauvignon
Markham Merlot
Rebellious Red Blend
Marsuret DOCG Prosecco
Sao Joao Sparkling Rose
BAR ENHANCEMENTS
Signature Drinks
Custom Signature Cocktail 20.00 per drink
Custom Signature Mocktail 12.00
REHEARSAL DINNER LOCATION SUGGESTIONS
Outdoor Culinary Garden
Invite your guests to dine under the garden trellis for a refreshing outdoor celebration. This setting is perfect for a farm-to-table rehearsal dinner. Our exceptional service and delectable cuisine combined with this magical setting is unforgettable. The garden can accommodate up to 120 guests for a family-style dinner or up to 250 guests for a cocktail reception.
The Middleburg Terrace
The stone and grass terrace is adjacent to the Middleburg Ballroom Foyer and overlooks the Culinary Garden. Offering majestic mountain views that create a romantic and memorable ambiance. Accommodates up to 400+ guests with tenting.
The Equestrian Center
Dine outside or in the spacious barn aisles while looking out onto the pastures of nature’s woodlands and Blue Ridge Mountains. Accommodates up to 150 guests for a dinner and 250 guests for a cocktail reception. *buffet/stations/reception or family-style only
Celebrate in the Cooking Studio
Host your private dinner party at the Salamander Cooking Studio, where you and your guests can choose to participate or simply observe the meal’s preparation while conversing with our culinary team. It’s a fantastic way to create a truly unique rehearsal dinner experience. Accommodates up to 20 guests.
Includes freshly baked breads and butter, one choice of first course, one choice of entrée, one choice of dessert, freshly brewed Estate coffee and selection of herbal teas. Add a fourth course for 25.00 per guest.
For pre-selected menu items (made 10 days in advance of event), prices are based on the most expensive entrée. An additional 25.00 per guest per course per selection will be assessed for all selections provided in addition to the initial first course, entrée and dessert option. Accompaniments must be the same for all preselected entrees. Maximum 3 choices per course.
For tableside ordering, prices are based on the most expensive entrée. An additional 50.00 per guest per course per selection will be assessed for all selections provided in addition to the initial first course, entrée and dessert options. Maximum 3 choices per course.
FIRST COURSE
Spring & Summer
Marinated Tomato & Avocado Salad with Fresh Heirloom Tomato, Charred Avocado, Citrus Basil, Fleur de Sel, Extra Virgin Olive Oil (GF, DF)
Mediterranean Watermelon Salad, with Fresh Local Watermelon, Vine Ripe Tomato, Cucumber, Red Onion, Cured Black Olives, Marinated Feta Cheese, Rosemary, Mint, Chianti Vinaigrette (GF)
Boston Bibb Lettuce, Lolla Rossa and Watercress with Honey Marinated Peaches, Warm Almond Crusted Camembert, Raspberry White Balsamic Vinaigrette (GF)
Truffled Sweet Corn Bisque with Chesapeake Bay Crab Salad and Crème Fraiche (GF)
Watermelon Gazpacho with Feta Cheese, Rock Shrimp, Mint and Basil (GF)
Yellow Tomato and Basil Soup with Grilled Focaccia, Fried Basil, Basil Crème Fraiche
Fall
Yellow Tomato Carpaccio with Local Mixed Greens,
Shaved Pecorino, Capers, Chives, Basil Vinaigrette (GF)
Frisee, Arugula and Radicchio with Pickled Red Onions, Spiced Pecans, Roasted Peppers, Sherry Vinaigrette (GF, DF)
Potato and Leek Vichyssoise with Griddled Ciabatta
Cauliflower Veloutè with Charred Cauliflower, Harissa, Crème Fraiche (GF)
Winter
Seasonal Beet Salad with Chilled Golden and Candy Striped Beets, Candied Walnuts, Black Truffle Vinaigrette, Goat Cheese (GF)
Salamander Caesar with Baby Gem & Romaine, Garlic Crouton, Shaved Parmesan, Salamander Caesar Dressing, White Anchovies
Creamy Lobster Bisque with Lobster Knuckles and Chive Oil
Butternut Squash Bisque with Garlic Croutons, Roasted Pepitas, Pumpkin Seed Oil
REHEARSAL DINNER
MAIN COURSE OPTIONS
Roasted Prime New York Striploin, Parsnip Potato Puree, Royal Trumpet Mushrooms, Baby Carrots, Roasted Garlic and Red Wine Jus (GF) 166.00 per guest
Grilled Filet Mignon, Aligot Potato Puree, Roasted Root Vegetables, Salamander Honey Butter, Au Poivre (GF) 182.00 per guest
Slow Braised Beef Short Rib, Red Wine Glaze, Sweet Potato Puree, Crispy Brussels Sprouts, Whole Grain Mustard Pan Jus (GF) 161.00 per guest
Herb Crusted Rack of Lamb, Yukon and Crème Fraiche Potato Puree, Grilled Broccolini, and Herb de Provence Jus (GF) 177.00 per guest
Herb Roasted Frenched Chicken Breast, Parmesan Polenta, Roasted Cauliflower, and Rosemary Jus (GF) 135.00 per guest
Pan Seared Atlantic Salmon, Potato and Celery Root Puree, Root Vegetables, Roasted Red Pepper Butter Sauce (GF) 145.00 per guest
Ginger and Lemongrass Seared Halibut, Jasmine Rice Cake, Crispy Shiitake Mushrooms, Baby Bok Choy, Green Curry and Coconut Sauce (GF, DF) 166.00 per guest
Pan Seared Chilean Sea Bass, Asparagus, Potato Puree, Lemon Butter Sauce (GF) 154.00 per guest
Pan Roasted Sea Scallops, Mushroom Risotto, Mixed Pea Ragout, Watermelon Radish, and Pea Shoots (GF) 158.00 per guest
Chesapeake Jumbo Lump Crab Cakes with Grilled Broccolini, Red Curry and Coconut Remoulade, Mint, Frisee, and Fennel Citrus Salad 155.00 per guest
VEGAN & VEGETARIAN ENTRÉES
Mushroom Ravioli with Roasted Maitake Mushroom, English Peas, and Black Truffle Bechamel, Fresh Parmesan Cheese 115.00 per guest
Grilled Vegetable and Mushroom Napoleon, Basil and Rosemary Quinoa with San Marzano Pomodoro Sauce (GF, DF) 115.00 per guest
Sesame Cauliflower Tempura with Korean BBQ Sauce and Jasmine Rice (DF) 115.00 per guest
DUET ENTRÉES
Filet Mignon and Butter Poached Maine Lobster, Potato Puree, Green Asparagus, Baby Carrots, Red Wine Demi Glacé and Tarragon Buerre Blanc (GF)
225.00 per guest
Grilled New York Strip and Herb Roasted Sea Bass, Hunters Sauce Caviar Beurre Blanc, Potato and Celery Root Puree, Green and White Asparagus (GF)
205.00 per guest
Pan-Seared Organic Chicken Breast and Maryland Crab Cake, Port Wine Reduction, Citrus Whole Grain Mustard Remoulade, Yukon Gold Mashed Potatoes, Haricot Verts
200.00 per guest
DESSERT COURSE OPTIONS
Mascarpone Cheesecake with Gingersnap, Whipped Mocha Cremeux, Cocoa Nib Croquant *
Maracaibo Chocolate Tart with Toasted Orange Blossom Meringue, Black Cocoa Brownie, Hot Fudge Poured Tableside*
Black Forest with Brandied Cherries, White Chocolate Mousse, Flourless Sponge, Tahitian Vanilla Semifreddo
Sticky Toffee Cake with Poached Citrus, Whipped Mascarpone, Warm Bourbon Caramel Poured Tableside*
Lemon Meringue with Toasted Whipped Marshmallow, Lemon-Thyme Curd, Brown Sugar Crumble, Salamander Honey
Caramel Banana Napoleon with Woodford Bourbon Chantilly, Boliva Cremeux, Banana Joconde, Salted Peanut Florentine
*available in all function spaces
DESSERT TRIO
Felchlin Chocolate Trio with 70% Bolivia Dark Chocolate Opera, 36% Sao Palme Milk Chocolate Tartlet, 35% Opus White Chocolate Raspberry Puff 12.00 per guest
BRIDAL DRESSING ROOM MENU
Served Buffet Style
Warm Steel Cut Oatmeal Bar
Golden Raisins, Toasted Almonds, Brown Sugar, Blueberries, Dried Tart Cherries, Salamander Honey and Assorted Milks
20.00 per guest
Mini Quiche
Traditional Lorraine with Gruyere Cheese, Onion and Bacon
Florentine with Baby Spinach, Onion and Feta Cheese
12.00 per guest
Lox Display
Smoked Salmon, Capers, Hard Boiled Eggs, Garden Chives, Red Onion, Heirloom Tomatoes, Assorted Bagels and Herbed Cream Cheese
25.00 per guest
Miniature Tea Sandwiches
Pimento Cheese on Country White
Smoked Salmon and Cucumber on Rye
Maryland Crab Salad on Brioche Cucumber and Cream Cheese, Dill 37.00 per guest
Miniature Salad & Sandwich Display
Vermont White Cheddar, Hummingbird Farm Tomatoes on Artisan Sourdough
Virginia Country Ham, Buffalo Mozzarella and Arugula Pesto on Focaccia
Grilled Chicken Breast, Smoked Mozzarella, Balsamic Onions, Chipotle Aioli on Ciabatta
Miniature Culinary Garden Salads, Mt Defiance Vinaigrette, Candied Virginia Peanuts Petite Herbs
Fresh Fruit and Cheese Display, Crackers, and Toasted Baguette
Miniature Caprese, Fresh Mozzarella, Basil, Aged Balsamic Brandied French Onion Dip, House-Made Potato Chips
38.00 per guest
GROOMSMEN MENU
Served Buffet Style
35.00 per guest
FIRST COURSE
Kindly select one
Pork Rinds & Pimento Cheese
Crispy Pork Skins, Aged Cheddar, Pimento
Tuna & Avocado Poke
Togarashi, Ginger Vinaigrette, Pickled Avocado, Crispy Wontons
Crispy Sesame Cauliflower (V)
Jasmine Rice, Sweet Soy Ginger Glaze, Coconut
SECOND COURSE
Kindly select one
Served with Family Style Hand Cut Fries and Caesar Salad
Smoked Turkey Club
House-Made Turkey, Thick Cut Bacon, Country Ham, Dijonnaise, House-Made Pickles, Multigrain
Salamander Burger Sliders
Local Ground Beef Patty, Cheddar, Nueske’s Bacon, House-Made Pickles, Dijonae
Muffaletta Sandwich
Country Ham, Salami, Stracchino, Provolone, Rosemary Focaccia, House Pickled Giardiniera
POST-WEDDING
FAREWELL BRUNCH BUFFET
55.00 per guest
Additional room rental fee applies, starting at 1,000.00
Salamander Parfait
Hemp and Flax Seeds, Vanilla, Greek Yogurt, House-Made Granola, Berries
Country Style Benedict, House-Made Buttermilk Biscuits,
Griddled Virginia Ham, Poached Egg and Chive Hollandaise
Classic Buttermilk Waffles served with
Warm Barrel Aged Maple Syrup and Salamander Honey Butter
Cage Free Scrambled Eggs, Amish Butter and Chives
Thyme Roasted Fingerling Hash tossed with Virginia Ham, Roasted Shallot, Cheddar Cheese and Chives
Appalachian Thick-Cut Smoked Bacon and Sage Pork Sausage Links
Bakery Selection of Buttery Croissants and Chef’s Choice Danishes
Served with Creamy Butter and House Preserves
Bloody Mary’s and Mimosas 14.00 each
Bartenders 225.00 each
POST-WEDDING GRAB & GO BRUNCH
48.00 per guest
Individually Wrapped Breakfast Sandwiches
Peppered Bacon, Egg, Aged Cheddar Cheese, House-Made Biscuit
Chicken Sausage, Gouda, Caramelized Onion, Jam Fried Eggs, Everything Bagel
Virginia Country Ham, Egg and Gruyere Croissant
Blue Ridge Wrap, Breakfast Potato, Crispy Chicken Sausage Country Bacon, Scrambled Egg, Aged Cheddar Cheese
Chilled Selections
Chia Seed and Coconut Parfait, Fresh Berries
Greek Yogurt and Granola
Acai Parfait, Kiwi, Granola
Fresh Cut Fruit
Whole Fruit
Granola and Assorted Breakfast Bars
CHEF ATTENDED ENHANCEMENTS
Requires one Chef per 25 guests, with an additional fee of 225.00 per chef attendant.
Omelet Station
29.00 per guest
Farm Fresh Eggs, Egg Whites and Egg Substitute, accompanied with Country Ham, Local Farmer’s Sausage, Bacon Lardons, Roasted Mushrooms, assorted Bell Pepper, Red Onion, Scallions, Baby Spinach, Sharp Cheddar Cheese and Gruyere
Byrd Mills Grits Station
25.00 per guest
Sharp Cheddar Cheese, Scallions, Smoked Andouille Sausage, Beefsteak Tomatoes and Virginia N’duja.
Add Lobster, Crab or Shrimp
10.00 per guest
French Toast Station
17.00 per guest
Vanilla Almond Custard, Cinnamon, Ginger Berry Compote
Egg Benedict Station
27.00 per guest
Ora King Smoked Salmon, Maryland Crab Cake, Traditional Benedict, Cage-Free Hollandaise, Old Bay
Smoothie and Fresh Pressed Juice Station
28.00 per guest
House-Made Smoothies
Tropical Green, Triple Berry and Chocolate Banana Flax
Fresh Pressed Juices
Carrot, Honeycrisp Apple and Ginger Tuscan Kale, Virginia Pear, Celery
Selection of Local Kombucha
WRAPS & SANDWICHES
Farm Egg and Aged Cheddar
Hot Bakers Croissant
13.00 per guest
Griddled Virginia Ham Wrap
Herbed Cage Free Scrambled Eggs, Aged Cheddar Cheese, Edwards Country Ham
15.00 per guest
Lox and Bagel
Smoked Salmon, Whipped Dill Cream Cheese, Capers, Shallots, Toasted Everything Bagel
21.00 per guest
Heirloom Tomato Croissant
Local Heirloom Tomato, Basil, Buratta, Balsamic
17.00 per guest
Chicken Sausage, Egg and Cheese Biscuit
Buttermilk Biscuit, House-Made Chicken Sausage, Aged Cheddar
19.00 per guest
This is your opportunity to impart your vision on our staff. You will be tasting menu items to assist with finalizing your wedding menu and to ensure that we are catering to your specific tastes. The tasting will include:
Hors d’Oeuvres — selection of six options
Appetizer - selection of two options (Middleburg Wedding Package Only)
First Course — selection of two options
Main Course — selection of four options
Wedding Cake — selection of three options
Late Night Snack Station — selection of one option
Make sure that you have fully discussed the menu. Combining your own existing preferences with input from your venue manager should enable you to narrow your choices to a couple of items that are sure to make choosing one an enjoyable challenge. For example, if you have never cared for lamb, or fish has never been a favorite, your wedding is not the time to experiment. Stick with what you like, and let our chefs create something you will love.
Offer up your opinion and preferences ahead of time, so that we can prepare the experience with knowledge of your tastes. If you prefer things cooked to the rare side, love lemon zest, prefer pecans over walnuts, or whatever it may be, please let us know.
Try not to come to the tasting on a completely empty stomach. When you are hungry you are less discriminating about what you are eating, and you may eat too fast to truly evaluate the food.
Once you have tasted each item, please share your thoughts and preferences with your wedding specialists and the chef. Do you like more or less seasoning or spice?
Want to know if you can add or take away something from the dish? Now is the perfect time to raise these questions, and the best time to get answers directly from the chef.
Your venue manager will take notes on everything that is discussed and decided on, and this information will be shared with our staff as they prepare to host you and your guests for the event designed especially with you in mind.
Please schedule your tasting at least three months in advance with your venue manager. Tasting times are usually Thursdays at 2:00 p.m., 3:00 p.m., or 4:00 p.m. Of course, we will do our best to accommodate your availability.
You may bring whomever you like to your tasting: complimentary for the first four guests. 185.00 per each additional guest