BLISSFUL BEGINNINGS

Our team makes your event planning easy. Curated packages include meals from the Bedford Village Inn restaurant menu – crafted by Chef Colin O’Hara and made in-house. Experience extraordinary celebrations with our Simply Elegant and Estate reception packages, featuring award-winning cuisine and curated bar selections.

RECEPTION PACKAGES
RECEPTION PACKAGES
  • WOODBURY PACKAGE
    Available Sunday-Thursday only.
    Four server passed hors d’oeuvres, first course, entrée, sparkling wine toast, coffee & tea service.
  • GILDED PACKAGE
    Available January-April. Stationary New England cheese & crudités display and four server passed hors d’oeuvres, first course, entrée, sparkling wine toast, coffee & tea service.
  • ESTATE PACKAGE
    Available May-December. Stationary New England cheese & crudités display and four server passed hors d’oeuvres, first course, entrée, sparkling wine toast, coffee & tea service.
SPARKLING WINE TOAST

Arranged tableside -- readied by our team for speeches following introductions and first dance (if planned for)

FIRST COURSE
Served with Fresh Inn Baked Breads & Butter
(Choice of One First Course)
  • CAESAR SALAD
    Romaine Hearts, Shaved Parmesan, Toasted Baguette, Lemon
  • ARTISANAL GREENS SALAD
    Cucumber, Tomato, Carrot, Radish, Balsamic Vinaigrette
  • NEW ENGLAND CLAM CHOWDER
    Traditional Recipe, Chives
  • ROASTED TOMATO BISQUE
    Traditional Recipe, Chives
  • LOBSTER BISQUE
    Crème Fraîche, Chives
  • CORN BISQUE | AVAILABLE JUNE - AUGUST ONLY
    Charred Corn Salad
  • BUTTERNUT SQUASH BISQUE | AVAILABLE SEPTEMBER - MARCH ONLY
    Maple Cream, Toasted Pumpkin Seeds
  • ROASTED BEET SALAD
    Watercress, Shaved Onion, Pistachios, Feta, Citrus Vinaigrette
  • HEIRLOOM TOMATO & BURRATA SALAD | AVAILABLE JUNE - AUGUST ONLY
    Arugula, Sourdough Croutons, Corn Vinaigrette
MAIN COURSE
ENTRÉE
Served with Your Choice of Starch & Vegetable
(Choice of Two Entrées)
  • HONEY & GARLIC ROASTED DUROC PORK LOIN
    Local Apple Compote
  • ALL NATURAL ROSEMARY & SHALLOT ROASTED CHICKEN BREAST
    Herbed Chicken Jus, Gremolata
  • CHICKEN PAILLARD
    Herbed Lemon Beurre Blanc, Arugula & Tomato Salad
  • BRAISED BEEF SHORT RIB
    Madeira Demi-Glace
  • HERB ROASTED COD LOIN
    Nut-Free Kale Pesto
  • HERB ROASTED ATLANTIC SALMON
    Champagne Citrus Beurre Blanc
  • GRILLED SWORDFISH
    Chimichurri
  • PAN SEARED SEA SCALLOPS
    Pomegranate Gastrique
  • SLOW ROASTED SIRLOIN STEAK
    Whole Grain Mustard Demi-Glace
  • HERB ROASTED FILET MIGNON
    Port Wine Demi-Glace, Crispy Onions
  • FILET OF BEEF & ATLANTIC SALMON
    Petite Filet Mignon & Fine Herb Crusted Salmon Fillet, Red Wine Demi-Glace & Orange Beurre Blanc
  • FILET OF BEEF & JUMBO SHRIMP
    Petite Filet Mignon & Herb Roasted Jumbo Shrimp, Red Wine Demi-Glace & Béarnaise
  • FILET OF BEEF & HALF MAINE LOBSTER
    Petite Filet Mignon & Roasted Maine Lobster, Red Wine Demi-Glace & Béarnaise
VEGETARIAN ENTRÉE
(Choice of One Vegetarian Entrée)
  • CAMPANELLE PASTA
    Seasonal Vegetables, Shaved Parmesan
  • TRIO OF GRAINS
    Seasonal Vegetables, Olive Oil, Parmesan Cheese
  • THREE CHEESE RAVIOLI
    Marinara, Pecorino Pepato
  • SPARKLING WINE TOAST
    Arranged tableside -- readied by our team for speeches following introductions and first dance (if planned for)