Weddings & Wedding Menus

 

Four reasons to choose the Grand Summit Hotel for your wedding:

  • Newly renovated Grand Ballroom
  • Award winning chef and expert culinary team
  • New Jersey’s best wedding planners
  • One wedding at a time

Perfect Wedding Setting in New Jersey

For almost 150 years The Grand Summit Hotel has been one of Northern New Jersey’s most celebrated wedding venues. Our dedicated team of wedding professionals will coordinate every detail from the inspired menu to flower arrangements, venue decoration, music, photographer, luxurious accommodations for the bride and groom, to ensure the most memorable day of your life.  Let us plan a wedding with you written all over it. From inspiration to last-minute details, we’ve got you covered to personalize your unique plan. Whatever your style – vintage glam, classic black tie, modern art deco – we’ll help bring it to life.

And most importantly, at The Grand Summit Hotel guests enjoy the exclusivity that comes with hosting one wedding at a time; the place is truly yours.

Whatever your taste is, we can set a mood that is right for you in our brand new space. Let us design the day of your dreams. For more details please contact our catering department today at moc.t1502934005immus1502934005dnarg1502934005@snoi1502934005tarbe1502934005lec1502934005 or by phone at 908-273-3000 ext. 178 to set an appointment.

View our menus and Photo Gallery for additional information. Get inspired by visiting our official Pinterest and Facebook profiles.

 

Wedding Party Plan

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VALET PARKING UPON ARRIVAL

– BEVERAGE –

WHITE GLOVED WAITSTAFF PASSING CHAMPAGNE AND STRAWBERRIES UPON ARRIVAL

FIVE HOUR OPEN BAR FEATURING PREMIUM BRAND SPIRITS
CHAMPAGNE TOAST
WINE SERVED WITH DINNER

The Grand Cocktail Hour

BUTLER SERVICE
CHOOSE EIGHT BETWEEN HOT AND COLD HORS D’OEUVRES

  • – HOT HORS D’OEUVRES –

    ROASTED BABY LAMB CHOPS, GARLIC GLAZE

    LA FRIEDA SHORT RIB AND BRISKET BLEND SLIDERS

    CRAB CAKES, BASIL AIOLI
    SESAME CRUSTED TEMPURA CHICKEN

    MAPLE GLAZED DRY PACK SEA SCALLOPS

    CHICKEN LEMONGRASS DUMPLINGS

    ANDOUILLE AND CHEESE PUFF, CREOLE MUSTARD

    PANCETTA WRAPPED SHRIMP, BALSAMIC DRIZZLE

    MINI MAMA FLO’S MEATBALLS, TOMATO SAUCE

    WILD MUSHROOM BEGGAR’S PURSE

    EDAMAME DUMPLINGS

  • – COLD HORS D’OEUVRES –

    ASIAN TUNA TARTAR IN WONTON SHELL

    SMOKED SALMON MOUSSE IN CONE

    BLT CANAPÉ, BASIL AIOLI, TOMATO, FRESH MUTZ AND PANCETTA

    CURRIED DEVILED EGGS WITH SCALLION, RED PEPPER, PAPRIKA

    SMOKED CHICKEN AND MANGO RELISH, COCKTAIL RYE

    SEAFOOD CEVICHE

    MELON AND PROSCIUTTO LOLLIPOPS

    JUMBO PRAWNS WITH HORSERADISH COCKTAIL SAUCE

    CAPRESE SKEWERS, BOCCONCINI MUTZ, GRAPE
    TOMATO AND BASIL

    ASIAN MARINATED STEAK WITH KIMCHI


 

  • CHOOSE A SELECTION OF :

    FOUR HOT OR COLD CAPTAIN STATIONS WITH A GUARANTEE OF 100 PEOPLE

    FIVE STATIONS WITH A GUARANTEE OF 125 PEOPLE

     

    – MEDITERRANEAN STATION –

    SAFFRON RISOTTO SERVED IN A MARTINI GLASS

    CHAR BRAISED PORK WITH CHORIZO AND CILANTRO

    FALAFEL

    SERVED WITH PITA AND FLAT BREADS, DICED TOMATOES, SHREDDED LETTUCE, RED ONIONS, HUMMUS, TZATZIKI, TAHINI. KALAMATA OLIVES

    EGGPLANT AND LENTIL SALAD

    CELERY, FENNEL AND CUCUMBER SALAD

     

    – ITALIAN STATION –

    TRI COLOR TORTELLINI AND CAVATELLI WITH CHOICE OF TWO SAUCES

    ALFREDO, MARINARA, BOLOGNESE, PESTO WITH VIRGIN OLIVE OIL, PINK VODKA SAUCE, PLUM TOMATO, GARLIC, AND BASIL, WILD MUSHROOM CREAM SAUCE, PUTTANESCA, PRIMAVERA, CARBONARA

    OFFERED WITH SAUSAGE, BAY SHRIMP AND FIRE BRAISED CHICKEN

     

    – SO U T H E R N ST A T I O N –
    CRISPY FRIED HONEY GLAZED CHICKEN STRIPS

    PANKO CRUSTED TILAPIA SLIDERS WITH SRIRACHA AIOLI

    PULLED BBQ PORK SANDWICHES MADE TO ORDER WITH BISCUITS OR ROLLS

    PICKLED COLESLAW

    WHOLE GRAIN MUSTARD AND BOILED EGG POTATO SALAD

    SERVED WITH BUTTERMILK RANCH DRESSING, SWEET RELISH MAYO, CORN BREAD AND BBQ SAUCE

  • – MASHED POTATO BAR –

    MASHED POTATOES AND MASHED SWEET POTATOES

    TOPPED WITH A SELECTION OF
    BACON, CHIVES, GRATED CHEDDAR, ROASTED GARLIC CLOVES, FRIED ONIONS, SOUR CREAM, SAUTÉED MUSHROOMS, JALAPEÑO BOTTLE CAPS, GRAVY

     

    – CARIBBEAN STATION –

    JERK CHICKEN

    WHOLE ROASTED SNAPPER WITH ONIONS, PEPPERS AND A CHILI LIME SAUCE

    CARIBBEAN BLACK BEANS

    MANGO AND PAPAYA SALAD

    ROASTED CORN AND PEPPER SALAD

    BANANA BREAD, GRILLED FLAT BREADS ROASTED GARLIC LIME SAUCE

     

    – CARVING STATION –

    CHOOSE TWO MEAT SELECTIONS TO BE CARVED:

    BROWN SUGAR ROAST PORK LOIN WITH HONEY DIJON SAUCE

    MOLASSES GLAZED COUNTRY HAM

    ROSEMARY MARINATED LEG OF LAMB WITH MINT JELLY

    ROASTED TURKEY BREAST WITH CRANBERRY RELISH

    PEPPERED PASTRAMI WITH HORSERADISH MUSTARD

    CORNED BEEF WITH WHOLE GRAIN MUSTARD

    CEDAR PLANK SALMON

    BASKET OF NEW YORK RYE PUMPERNICKEL ASSORTED ROLLS

     

    – POLYNESIAN STATION –

    ONE SUCKLING PIG WITH SWEET AND SOUR GLAZE

    MARINATED FRIED PLANTAINS

    FLAT BREAD


  • -SALUMI AND ITALIAN CHEESE BAR-

    PROSCIUTTO DI PARMA, SPECK HAM, MORTADELLA, COPPA, SOPPRESSATA, PEPPERONI, FRESH MOZZARELLA, PROVOLONE, PARMIGIANO REGGIANO, RICOTTA, MASCARPONE, DUSTED GOAT CHEESE

    ROASTED PEPPERS, MIXED OLIVES, BASIL PESTO, SUNDRIED TOMATO PESTO AND ASSORTED ITALIAN BREADS

    * SELECTION OF CRAFT BEER AT AN ADDITIONAL COST.

     

    – ASIAN STATION –

    STIR FRIED VEGETABLE RICE

    GENERAL TSOS CHICKEN

    STEAMED PEKING DUCK DUMPLINGS

    SEARED FIVE SPICE TUNA AND GARLIC GINGER SOY TUNA

    SPICY BEEF AND LONG GREEN BRAN SALAD

    * ADD WARM SAKI AT AN ADDITIONAL COST.

     

    – CRUDITÉ BAR –

    TRI COLOR PEPPERS, RED RADISHES, BABY CARROTS, CELERY, ASPARAGUS, MULTI COLOR BROCCOLI, DAIKON RADISH, TEAR DROP TOMATOES, ZUCCHINI, YELLOW SQUASH, ENDIVE

    ASSORTED DIPS

    ROASTED RED PEPPER AIOLI

    BLUE CHEESE

    GREEN GODDESS DRESSING

  • -CHILLED SEA FOOD DISPLAY-

    GULF SHRIMP, BLUE POINT OYSTERS AND LITTLENECK CLAMS
    SUPPLEMENTAL CHARGE

    WITH HORSERADISH-SPIKED COCKTAIL SAUCE AND CAJUN REMOULAD

     

    CHILLED LOBSTER
    SUPPLEMENTAL CHARGE

     

    – * SUSHI MADE TO ORDER –

    * BASIC SUSHI ROLLS

    * BASIC SUSHI ROLLS AND SPECIAL SUSHI ROLLS

    * BASIC SUSHI ROLLS, SPECIAL SUSHI ROLLS, AND SASHIMI

    * CUSTOM SUSHI ROLL PLATTERS AVAILABLE

     

    – * CAVIAR STATION –

    VODKA SLIDE

    RED AND BLACK DOMESTIC CAVIAR
    SERVED WITH CHOPPED WHITE OF EGG, CHOPPED YOLK OF EGG, CHOPPED PARSLEY, CAPERS

     

    – * ICE CARVINGS AVAILABLE AT AN ADDITIONAL CHARGE –

     


 

Dinner Service

CHAMPAGNE TOAST

HOT OR CHILLED APPETIZER OR SOUP COURSE

  •  

    – SALAD SELECTIONS –

    CHOOSE ONE

    CLASSIC CAESAR

    FIELD GREENS WITH RASPBERRY VINAIGRETTE

    BABY BIBB WITH SPICED ALMONDS, MANDARIN
    ORANGES AND HONEY THYME VINAIGRETTE

    BABY SPINACH LEAVES WITH SLICED POACHED PEARS, WALNUTS, GORGONZOLA CHEESE AND PORT WINE VINAIGRETTE

    – DINNER ENTREE –

    SLICED CHATEAUBRIAND AND LOBSTER TAIL SERVED WITH DRAWN BUTTER

    OR
    A TABLE SIDE CHOICE OF

    SLICED CHATEAUBRIAND WITH BORDELAISE SAUCE

    FILLET OF SALMON WITH CHOICE OF SAUCE

    SEARED FRENCH CUT BREAST OF CHICKEN WITH CHOICE OF SAUCE

    FRESH SEASONAL MARKET VEGETABLES WITH POTATO

  • Dessert

    WEDDING CAKE

    A PLATTER OF FRENCH AND ITALIAN PASTRIES ON EACH TABLE

    DESSERT STATIONS AT AN ADDITIONAL CHARGE

    COTTON CANDY MADE TO ORDER

    SNOW CONES MADE TO ORDER

    TRUFFLE POPCORN CART

    BANANAS FOSTER MADE TO ORDER

    CUP CAKES, INDIVIDUAL ASSORTED MOUSSES, BASKET OF FRESH BAKED COOKIES

    ITALIAN CANNOLIS PIPED TO ORDER

    INTERNATIONAL COFFEE CORDIAL BAR
    AT A SUPPLEMENTAL CHARGE


Specials

DELUXE BRIDAL ACCOMMODATIONS FOR THE BRIDE AND GROOM

COAT CHECK SERVICES

FLOOR LENGTH IVORY LINEN AND NAPKINS

FOUR VOTIVE CANDLES FOR THE TABLES

 

* Call our catering department to discuss pricing

 

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