1 North Church Street, Schenectady, NY 12305  |  (518) 346-3400 | StockadeInn@gmail.com | Accessibility 

© 2019 by The Stockade Inn. 

The Grand Platinum Package
A Five Hour Reception in the Ballroom, the Van Curler Room or the Main Dining Room
Ivory Chair Covers and Floor Length Ivory Linens
Five Hours Top Shelf Open Bar 
Cocktail Hour with Hot and Cold Stationary and Butler Passed Hors D'Oeuvres

Your choice of any 8 of the following hors d'oeuvres to be butlered on silver trays garnished with fresh flowers:

Chicken Skewers Marinated in Lime, Scallops Wrapped in Bacon, Assorted Flat Breads (Tomato & Mozzarella, Broccoli & Cheese, Ricotta & Proscuitto) Sausage Stuffed Mushrooms, Mini Pork & Cheese Empanadas, Dates Stuffed with Chorizo & Wrapped in Bacon, Beef Sliders with Caramelized Onions, Prosciutto Wrapped Asparagus, Clams Casino with Ginger & Lime Butter, Choose 1 Flavored Meatball from Sweet & Sour, Barbecue, Asian, Pineapple & Caramelized Onion, Mini Beef, Chicken, or Pork Gourmet Tacos, Mini Beef, Chicken, or Pork Lettuce Wraps, Vegetable Spring Rolls

Your choice of any two of the following hot hors d'oeuvres items to be served in chaffing dishes:

Clams Bianco served with basil, leeks, white wine and lemon

Swedish Meatballs

Buffalo Chicken

Boneless Country Ribs with Housemade BBQ Sauce

Cheese Fondue with Assorted Cubed Bread

Mussels Marinara

Poached Shrimp with Lime Cilantro Sauce

Bean Sprouts with Peanuts and Garlic

The cold stationary hors d'oeuvres display features a bountiful array of international cheeses garnished with strawberries, together with an overflowing basket of garden vegetables, carrots, celery, cucumbers, peppers, broccoli, cauliflower, scallions with a roasted garlic dip, prosciutto wrapped melon, baked brie topped with walnuts & caramel sauce, assorted tapenades with crostini, deviled eggs, tomato bruschetta, seasonal fruit, assorted party breads & crackers, marinated roasted peppers, grilled artichokes, assorted olives and peppers, fresh mozzarella salad, marinated mushroom salad and pickled eggplant.

Your Choice of One of the Following Chef Manned Stations:
Carving Station

Your choice of any two of the following items:

Peppercorn & Herb Encrusted Pork Loin with Rosemary Demi Sauce

Roasted Turkey Breast with a Cranberry Compote

Honey & Brown Sugar Glazed Ham with Currant and Raisin Sauce

Roasted Garlic Rubbed Roasted Beef with Burgundy Demi and Fresh Horseradish Sauce

Rosemary Roasted Leg of Lamb in a Mint Demi Reduction

Pasta Station

Your choice of any two of the following items:

Orecchitette Pasta Sautéed with Broccoli Rabe and Sausage 

Rigatoni with Bolognese Sauce

Penne Vodka with Chicken

Rustic Baked Rigatoni with Prosciutto & Sweet Peas, Romano Cream

Penne Primavera with Roasted Garlic Olive Oil

Tri Color Tortellini with Sun Dried Tomato Gorgonzola Cream

Cavatelli with Shrimp Broccoli Fresh Tomato, Olive Oil & Garlic Parmesan Cheese

Sushi Station

A multi-tier display of assorted vegetable sushi, tuna sushi, salmon sashimi and California rolls served with soy sauce, wasabi and pickled ginger

Champagne Toast Following the Introduction of the Newly Wedded Couple
The Appetizer Course

Your choice of one of the following appetizers:

Penne Vodka with Chicken

Tortellini with Prosciutto and Sweet Pea Romano Cream

Baked Rigatoni with Bolognese Sauce

Italian Wedding Soup

Eggplant Roulade with Capicola and a Three Cheese Medley in a Pesto Marinara Sauce

The Salad Course

Your choice of one of the following salads:

Stockade Salad

Caesar Salad 

Chop Salad

Tuscan Mixed Salad with Crostini

Caprese Salad

The Main Entree

Your choice of any of 3 of the entrees on the list below:

Chicken Marsala (sautéed chicken breast, marsala sauce, fresh mushrooms)

 

Stuffed Pork Tenderloin (pork stuffed mushrooms, spinach, provolone cheese, port wine demi)

Seared Tuna (sesame encrusted seared tuna, wasabi aioli)

 

Roasted Prime Rib Au jus (slow cooked beef rib eye, classic horseradish sauce)

 

Baked Stuffed Shrimp (crab and scallop baked stuffed shrimp, lemon beurre blanc)

 

Braised Short Ribs (slow roasted beef short ribs, roasted vegetables, demi-glace)

 

Chicken Francese (egg batter chicken cutlets and fresh lemon wine sauce)

Panko Encrusted Chicken Breast (lightly breaded chicken breast, fresh tomato salad, basil, baby mozzarella)

 

Pan Seared Atlantic Salmon in a Maple Compound Butter

 

Chicken Picatta (sauteed chicken medallions, capers, lemon wine sauce)

 

Pistachio Encrusted Chicken Breast in a Madeira Cream Sauce

 

Sesame Ginger Encrusted Salmon with aConfetti Soy Glaze

Wild Mushroom Risotto (creamy risotto with wild mushrooms)

Lemon Sole (egg batter dipped sole in a champagne sauce)

Grilled Vegetable Napoleon (grilled zucchini, yellow squash, portobello mushroom, spinach, roasted peppers, asparagus, melted onion with cheesy polenta in a roasted tomato sauce)

Peppercorn Crusted Beef Tenderloin (sliced tenderloin in a peppercorn brandy demi)

Mustard Encrusted Lamb Chops (double thick lambchops in a rosemary lamb demi)

 

Veal Oscar (fresh crabmeat in a Hollandaise sauce)

 

Halibut Topped with Tomatoes, Mushrooms and an Asparagus Ragu

Pan Seared Sea Bass with Caramelized Onions in a Madeira Beurre Blanc

 

Potatoes and Vegetable

Your choice of two of the following potato and vegetable accompaniments for your wedding meal:

Mashed Potatoes with Fontina

Roasted Potatoes with Herbs

Sweet Potato Mashed

Twice Baked Potato

Herbed Rice

Vegetable Medley

Broccolini with Garlic & Oil 

Green Bean Medley

Sauteed Spinach 

Roasted Brussel Sprouts with Pistachios

Roasted Asparagus

Broccoli Rabe

 

Wedding Cake Provided by Villa Italia Bakery
After Dinner Desserts and Aperitifs 

Viennese table with assorted pastries, tortes and  chocolate dipped fruit made in-house at the Stockade Inn. 

 

Cordials served in chocolate cups with Bailey's Irish Creame, Romana Sambuca, Benedictine and Brandy, Disorano, Amaretto, Frangelico, Kahlua, Chambord and Lemoncello

 

Brewed Coffee, Decaffeinated Coffee and Tea Service

All Prices Subject To NYS Sales Tax & 20% Catering Fee