Food and Beverage Service
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Abingdon Manor Inn & Restaurant

Attended Food Stations

30 – 75 people

$70.00 per person + tax & 20% gratuity

Three separate attended stations offer your wedding guests a different “meal” as well as a separate dessert station. Choose 3 entrees with 2 sides for each station and 3 desserts. Attendees go from station to station trying distinct pairings.

Sample Menu

Beef tenderloin with mango salsa
Pave potatoes
Cherry tomatoes & fresh Mozzarella salad

Mini crab cakes with Louis sauce
Baked cheese grits
Baby spinach & Belgian endive with a sesame-soy vinaigrette

Grilled baby lamb chops with balsamic/shallot reduction
Herbed brown rice
Seasonal vegetable

Individual key lime cheesecakes
Mini carrot cakes
Chocolate cake with creme de menthe icing
An assortment of Abingdon Manor’s Chocolate Truffles


  • Beef tenderloin with mango salsa
  • Beef with chimichurri sauce Crab cakes with sauce Louis
  • Crab Imperial
  • Glazed salmon fillet with mustard dill sauce
  • Grilled tuna with pineapple/papaya compote
  • Grilled baby lamb chops with balsamic reduction
  • Marinated pork tenderloin with mustard sauce
  • Grilled chicken with sage, pancetta, Shiitake with mushroom sauce over creamy grits
  • Fruit salad
  • Filet of sole
  • Salmon with BBQ rub


  • Brown rice
  • Creamy grits
  • Green beans Lyonnaise
  • Broccoli casserole
  • Roasted mashed sweet potatoes
  • Spicy Asian pasta salad
  • Caesar salad
  • Tomato/Mozzarella salad
  • Baby spinach & Belgian endive with a sesame-soy vinaigrette
  • Broccoli cornbread
  • Eggplant rollatini
  • Jasmine rice with fruit & nuts
  • Vegetable lasagna
  • Pave potatoes


  • Mini carrot cakes
  • Mini Key lime cheesecakes
  • Chocolate truffles
  • Orange and lemon cookies
  • Rum balls
  • Chocolate dipped strawberries
  • Cream puffs Decorated cupcakes

Specialty Tables

Buffet for 30 – 150 people

$50 per person + tax & 20% gratuity

Select 3 of the following:

  • Mini crab cakes
  • Steamed shrimp
  • Glazed salmon with mustard dill sauce
  • Beef tenderloin with mango salsa
  • Marinated, grilled pork tenderloin with coarse grain/sweet mustard sauce
  • Chicken barbeque with slaw
  • Chicken salad in deep-fried potato skin cups
  • Grilled flank steak

Select 3 of the following:

  • Mini carrot cakes
  • Mini Key lime cheesecakes
  • Chocolate truffles
  • Orange and lemon cookies
  • Rum balls
  • Chocolate dipped strawberries
  • Cream puffs
  • Decorated cupcakes

Select 5 of the following:

  • Specialty cheeses
  • Antipasta table
  • Spicy Asian style pasta salad
  • Broccoli salad
  • Spinach dip
  • Fruit salad
  • Vidalia onion dip
  • Crostini with 3 different spreads
  • Bacon-wrapped scallops
  • Black-eyed pea salsa with tortilla chips
  • Mexican dip with tortilla chips
  • Gator bait
  • Parisian Brochettes
  • Stuffed Shiitake mushrooms with hoisin-chili glaze
  • Shrimp and mango in Wonton cups
  • Shrimp BLTs
  • Goat cheese with fresh rosemary and sundried tomatoes

Light Hors d’oeuvres

30 – 150 people

$40 per person + tax & 20% gratuity

Select 8 of the following:

  • Black-eyed pea salsa
  • Gougères (gruyère cheese puffs)
  • Rosemary breadsticks
  • Fresh garden pasta salads
  • Spinach and mushroom frittata with fresh tomato/basil dipping sauce
  • Mexican dip with fresh corn chips
  • Crostini with assorted spreads
  • Chreves cheese with sundried tomatoes and rosemary
  • Spinach dip
  • Gator bait appetizers
  • Broccoli salad
  • Paté
  • Vegetable tray with dipping sauce
  • Fruit salad
  • Stuffed Shiitake mushrooms with Hoisin chili glaze
  • Potato salad
  • Mini gourmet pizzas
  • Artichoke/crab dip with toasted pita triangles
  • Chicken barbeque
  • Chicken salad

Served Dinners

Six Course Served Dinner for up to 30 people

$70.00 per person + tax & 20% gratuity

Presented below is just a sample of items that are used to construct a seated dinner. The chef will work with you to develop a menu from the freshest and seasonally available products, with an emphasis on local ingredients. Dietary restrictions and food allergies are accommodated and the restaurant can prepare a variety of vegetarian selections. Choose one from each course.

1st Course – Appetizer

  • Shrimp in Pernod
  • Eggplant rollatini with fresh tomato sauce
  • Homemade pasta
  • Tomato/basil tart
  • Crab Imperial
  • Hoisin glazed stuffed Shiitake mushrooms
  • Cannelloni with Bechamel sauce
  • Stuffed baby zucchini

2nd Course – Demitasse of Soup

  • Roasted red pepper
  • Dilled carrot
  • Butternut squash
  • Curried red lentil
  • Vidalia onion

3rd Course – Salad

Accompanied by freshly made hot rolls or Focaccia

  • Caesar
  • Mixed baby greens with oranges, toasted pecans, and cranberry vinaigrette
  • Baby spinach with grilled Portabella mushroom, a crumble of Gorgonzola cheese, sugared pecans and roasted garlic dressing
  • Caprese in a Glass (Fresh Mozzarella, basil and baby tomatoes)
  • Mixed greens with toasted walnut vinaigrette
  • Shredded collard greens with pickled apples and walnut olive oil
  • Baby spinach and Belgian endive with a sesame-soy vinaigrette

4th Course – Sorbet

A frozen palate cleanser

  • Coconut Lime
  • Blue Tidal Wave
  • Hpnotiq
  • Grapefruit & Campari
  • Champagne “Kir Royale”
  • Tequila Sunrise
  • Caipirinha
  • Cosmopolitan

5th Course – Entree

Accompanied by fresh vegetables and creative starches

  • Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato
  • Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce
  • Grilled yellowfin tuna steak with warm pineapple/papaya compote
  • Veal scallopini in a lemon/sherry reduction flavored with thyme
  • Herb crusted rack of lamb with balsamic shallot reduction or rich Asian butter sauce
  • Grilled beef tenderloin with brightly flavored mango salsa
  • Herb stuffed and grilled beef tenderloin with a balsamic glaze
  • Stuffed loin of pork with exotic mushroom demiglace
  • Filet of beef with Bordelaise sauce
  • Center cut, bone-in pork chop with sauce Robért
  • Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette
  • Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon
  • Individual beef Wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce
  • Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis

6th Course – Dessert

  • Belle Hélène poached pear with warm chocolate sauce and vanilla ice cream
  • Crêpes Firenze with Grand Marnier butter
  • Key lime baked Alaska
  • Individual apple tarts Tatin with housemade cinnamon ice cream
  • Three-layered Viennese tort in a graham cracker and crushed almond crust with honey/Amaretto sauce
  • Crème Brûlée
  • Pear poached in white wine with Amaretto cream sauce
  • Chocolate or Lemon tart with fresh raspberry sauce
  • French apple tart with a crumb crust and housemade cinnamon ice cream
  • Flan with brandied fruit
  • Strawberry shortcake (in season)
  • Peach or blueberry cobbler (in season)
  • Chocolate Trifle

Bar Service

Depending on the number of attendees at your event, single or multiple bars will be available. You can choose the type of beverages to be served depending on the tastes of your wedding guests. In most instances plan for $12.50 per person + 20% gratuity when serving for alcoholic beverages.


  • Lemonade, iced tea, punch & coffee $15 per 25 attendees
  • Soft drinks and bottled water $2.00 per bottle
  • Sparkling water $2.50 per bottle (Perrier, San Pellegrino)


  • Tangueray Gin, Absolut Vodka, Bacardi rum, Canadian club, Grey Goose vodka, Maker’s Mark bourbon, Crown Royal, Dewar’s Scotch $7.50 per drink
  • Single malt scotch $15.00 per drink


  • Amaretto, Kahlua, Bailey’s Irish cream, Cointreau $8.00 per drink
  • Drambuie, B&B ,Grand Marnier, Courvoisier VS Cognac $12.00 per drink


  • House French Chardonnay $25 per bottle $9.00 per glass
  • Moscato $25 per bottle $9.00 per glass
  • Pinot Gris $27 per bottle $8.50 per glass
  • Sauvignon Blanc $26 per bottle $8.00 per glass
  • Pol Clement Brut Sparkling $24 per bottle $10.00 per glas
  • Decero Cabernet $34 per bottle $9.00 per glass
  • Berton Shiraz $35 per bottle $9.00 per glasS
  • Other options available (request complete wine list)


  • $3.50 per bottle all types available

Abingdon Manor Inn & Restaurant

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