Asticou Inn Event Planning Guide 2021

Event Planning Guide 2021

1 The Asticou Inn Our Location Overlooking the picturesque, blue waters of Northeast Harbor, the Asticou Inn Uniquely positioned on the southern side of has been a tradition along the coast of Maine since 1883. An iconic setting for Mount Desert Island, the Asticou Inn allows you sophisticated weddings, and events. We offer an array of flexible venues and and your guests easy access to both Acadia spaces such as our Grand Lawn, Dining Room, Outdoor Patio, and our private National Park, the Village of Northeast Harbor, dining room the Harbor View Room. Our location provides an exquisite and the Northeast Harbor Pier. The Stanley backdrop for your special occasion. Brook entrance, a major gateway into Acadia, is just under three miles away. Carriage trails can be accessed just over half a mile from the inn at the Brown Mountain Gate House. Footpaths begin both on property with the Asticou Trail leading to local conservation trails, and across the street with trails leading into the National Park. The Asticou Azalea and Thuya Gardens are within easy walking distance. The Beal and Bunker mailboat provide transportation from Northeast Harbor to the nearby Cranberry Islands. The Sea Princess offers tours throughout the day. Wildwood Stables, located 4 miles from the Inn, offers carriage rides. There is a multitude of activities for your guests to enjoy.

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Special Events Fees and Requirements

General Capacity Guidelines and Costs

 Full Property $7,000 - A full property fee includes the use of the entire restaurant, bar, lounge, common rooms, covered porch, and deck for the duration of your event. All ceremony chairs, indoor tables, linens, glassware, flatware, plates and other service related items are included. Should you choose to utilize our grand lawn for your reception, any chairs, tables, linens, glassware, flatware, plates and other service related items will need to be rented from a third party. Asticou Inn will not assume any liability for those arrangements. The Inn reserves the right to monitor the volume of the entertainment.

 Main Dining Room $4,500 (120 guests) - Includes the use of the entire restaurant and harbor view room for the duration of your event. All chairs, tables, linens, glassware, flatware, plates and other service related items are included.

 Covered Porch $3,000 (50 guests) - Includes semi-private use of our covered porch for the duration of your event. All tables, linens, glassware, flatware, plates and other service related items are included.

 Harbor View Room $800 (40 guests) - Includes private use of our harbor view room for the duration of your event. All tables, linens, glassware, flatware, plates and other service related items are included.

 East Lawn $500 (40 guests) - Includes private use of our east lawn for the duration of your event. All tables, linens, glassware, flatware, plates and

other service related items are included.  Should you choose to provide any chairs, tables, linens, glassware, flatware, plates and other service related items from a third party, Asticou Inn will

not assume any liability for those arrangements. The Inn reserves the right to monitor the volume of the entertainment.

Booking Deposits  Save the Date Agreement - A 50% deposit is required to secure your venue space.  Room Block Agreement—A deposit of $1,500-$5,000 will be required to hold the rooms requested. This deposit may be used to pay for any rooms in the block. If group has an event, any deposit remaining will be applied to the final event bill; if group does not have an event, any unused deposit will be refunded on day of check-out.

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General Policies

Check In / Check Out  Please note that check-in is 3:00 pm and check-out is 11:00 am. Guests arriving earlier than 3:00 pm will be accommodated as rooms become available. Should you require any other arrangements for your guest room, please discuss with Events Director.

Room Block Policy  All rooms not reserved will be released 30 days prior to your event.  Guests may call and book rooms individually. Advance payment is required, and guests will be responsible for all additional charges.

Room Block Cancellation Policy  If cancellation of your event becomes necessary, the Inn must receive written notification at least 120 days prior to your event. Cancellation fees will apply, please refer to your Events Director.

Music / Northeast Harbor Town Noise Ordinance  Live Music requires a full property rental or must conclude no later than 9:00pm.  Full property events must conclude by 11:00pm.

6 7 Food and Beverage

 Asticou Restaurant is the sole entity responsible to sell and service alcoholic beverages in accordance with Maine State Food and Liquor Regulations.  We suggest that all guests carry their identification with them, as they may be required to show proof of legal drinking age. The Inn reserves the right to refuse service to any guest that may appear to be intoxicated.  We kindly request that all function details, including menu selections, be finalized at least 30 days prior to the event. Your banquet and events order will be issued 20 days in advance and a signature of acknowledgment will be required a minimum of 14 days prior to the event.  All food and beverage is subject to a 20% Service Charge.

 All events are subject to a Maine state sales tax of 8%.

 90 days prior to your event, a second deposit of 50% of the estimated total is due.

 For any event fewer than 30 guest, a $150 set-up fee will be applied.

 If your event requires the use of a Chef or Attendant, a $150 fee will apply.

Food Allergy / Special Meals  If any of your guests have food allergies, please inform your Events Director.

8 BREAKFAST

9 On the Go Breakfast Box Breakfast Stations Enhancements

Packed and ready to go! $125.00 per Chef or Attendant| 1 Chef per 50 Guests  Fresh fruit Pancakes—$11 per Guest  Single serve yogurt  Buttermilk pancakes, traditional  Bottled orange juice  Blueberry Select one:  Banana  House bagel or freshly baked muffin $9  Chocolate chip  Breakfast sandwich: English muffin with egg, cheese  Whipped cream, whipped butter, maple syrup and your choice of sausage or bacon $13

 Lox & bagel: cream cheese, capers & pickled red onion $16 Waffles—$12 per Guest  Traditional Belgian waffle with whipped butter Rise & Shine Breakfast Buffet—$25 per Guest  Whipped cream & seasonal berries  Sliced seasonal fruits & berries  Maple bacon & candied pecans, caramel syrup  Assorted yogurts & cottage cheese  Chicken (crispy fried thigh) with an over easy egg+ $9 per Guest  Popovers with jam & butter

 Blueberry pancakes with maple syrup  Scrambled eggs Egg & Omelet- $11 per Guest  Fresh eggs, egg whites or egg beaters  Breakfast potatoes  Ham, bacon, sausage, vegan sausage  North Country applewood bacon  Assorted cheeses  Ember Farms pork sausage  Onions, peppers, mushrooms, kale, spinach, tomatoes  Vegan sausage + $2  Assorted selection of fresh juices, coffee & tea

10 Plated Breakfast– $28 per Guest Brunch Buffet Menu—$78 per Guest

Includes two Popovers with Jam & Butter, your choice of an Includes: entrée, potato and a protein  Two popovers with jam & butter Entrée  Assorted muffins, bagels, mini pastries with cream  Scrambled, cheesy eggs cheese, butters & jams  Classic eggs benedict with Canadian bacon & hollandaise  Seasonal fruits & berries sauce | +$6 smoked salmon $12 Lobster or Crab  Charcuterie board with assorted cheeses, crackers & salami  Egg white & tofu scramble with spinach, tomatoes & mushrooms  House cured salmon with potato latkes, dill crème fraiche & caper relish  Blueberry pancakes with butter & maple syrup  Assorted mini quiche  Combination plate ~ one blueberry pancake & scrambled eggs Please select four options:

Potatoes  Cheddar scrambled eggs, pork sausage & hash browns

 Traditional home fried potatoes  Spinach & leek frittata with sun dried tomatoes  Herb roasted with olive oil & Maine sea salt  Avocado toast with soft boiled egg  Hash browns  Traditional eggs benedict, Canadian bacon & hollandaise  Roasted sweet potatoes (substitute spinach for vegetarian option)

 Popover breakfast sandwich, eggs, cheese & bacon Protein  Lobster fried rice with kimchi & vegetables  North Country applewood bacon  Chicken & waffles, whipped hot honey butter  Ember Farms pork sausage  Chicken apple sausage  Breakfast flatbread, potatoes, ham & eggs  Vegan sausage  Caprese stuffed croissant, arugula, burrata cheese, tomato & basil pesto aioli

11 LUNCH

12 Plated Luncheon 1. Select one salad, one entrée & one dessert - $66 per Guest 2. Select two salads, two entrees & one dessert - $78 per Guest 3. Select two salads, three entrees & two desserts - $90 per Guest

Salads  Asticou Waldorf - romaine hearts, green goddess dressing, sultanas, apples, candied pecans & gorgonzola cheese  Caprese - heirloom tomatoes, burrata cheese, basil pesto & balsamic glaze  Spinach salad - goat cheese, red onion, cranberries, toasted hazelnuts & balsamic vinaigrette  Farm salad - mixed greens, crispy bacon, egg, avocado, tomato & house Italian vinaigrette  Cranberry Cobb - mixed greens, roasted beets, fresh blueberries, gorgonzola cheese & herb vinaigrette Entrées  Marinated, grilled chicken breast, herb roasted potatoes & a creamy mustard sauce  Grilled salmon filet, jasmine rice & sundried tomato tapenade  Petite beef filet, roasted garlic mashed potatoes & horseradish sauce  Baked haddock, jasmine rice & lemon beurre blanc sauce  Beyond Bolognese, plant based meat sauce with semolina pasta & vegan sprinkle cheese Desserts  Lemon tart with raspberry sauce  Popover a la mode, blueberry or chocolate sauce  Blueberry crumble  Chef’s choice cheesecake  Flourless chocolate cake

13 Grab & Go Boxed Lunch-$28 per Guest

Sandwiches - Select two  BLAT, bacon, lettuce, tomato & avocado on toasted sourdough with basil pesto aioli  Roast beef, cheddar cheese, caramelized onion & horseradish sauce on marbled rye  Grilled chicken breast, bacon, lettuce, tomato with spicy aioli on a soft brioche bun  Country ham, swiss cheese & coleslaw on a croissant  Roasted turkey breast, herb goat cheese, lettuce, tomato & avocado on ciabatta  House made hummus, fresh vegetables & sprouts on a vegan bun

*Please select one option from each category below

Salads & vegetable sides • Assorted, fresh vegetables with dipping sauce • Pasta salad • Potato salad

Snacks  Chips - ask for our current selection  Granola bar  Trail mix

Desserts  Cookie - chocolate chip or oatmeal  Brownie  Fresh fruit

14 Lunch Buffets

Gourmet Salads, Sandwiches & Wraps—$55 per Guest Lunch Buffet Enhancements Salads - Select three Popovers - $8 per Guest  Mixed greens - cucumber, tomato & carrot with house Italian  Whipped butter and jam vinaigrette  Greek - red onion, cucumber, tomato, feta & country olives Soups - $12 per Guest with herb vinaigrette  Tomato-dill bisque  Caprese - burrata cheese, heirloom tomatoes, basil pesto &  Haddock chowder balsamic glaze  Lobster stew (+$14)  Spinach salad - goat cheese, red onion, cranberries, toasted hazelnuts & balsamic vinaigrette  Gazpacho

 Pasta salad - primavera, fresh seasonal vegetables, farfalle  Butternut squash, toasted pepitas, hot chili oil pasta & a light herb vinaigrette Seafood - Market value  Arugula - with shaved parmesan Reggiano, evoo, fresh lime & tamari  Fresh lobster tails  Fresh crab meat Sandwiches & Wraps - Select three  Sea scallops, grilled or sauteed  BLAT, bacon, lettuce, tomato & avocado & toasted sourdough with basil pesto aioli  Prawns, poached or grilled

 Roast Beef, cheddar cheese, caramelized onions & horseradish crema on a soft Roll Raw Bar - $95 per Guest  Grilled chicken breast, bacon, lettuce, tomato with spicy aioli  Local oysters, classic mignonette cocktail sauce & lemon on a toasted baguette  Ahi tuna  Falafel Banh Mi, with tzatziki sauce & crisp greens wrapped  Jonah crab claws, cracked and ready to eat in a tomato tortilla  Poached prawns  Country ham, swiss cheese & coleslaw on a croissant  Salmon skewers  Roasted turkey breast, herb goat cheese, lettuce, tomato & avocado on ciabatta  Smoked salmon & Boursin cheese on toasted rye  Tuna salad wrapped in a spinach tortilla with capers & celery

Desserts - Select one: Blueberry crumble; Lemon tart; Chocolate flourless cake

15 Bird Bank Deli Bar-$64 per Guest Maine BBQ-$135 per Guest

 Clam chowder  Popovers, whipped butter & jam  Mixed green salad with house Italian dressing  Traditional Cole slaw  Quinoa salad with roasted vegetables & a lemon  Grilled corn salad with tomatoes & green onions vinaigrette  Mixed potato salad, with bacon & a whole grain mustard dressing

Protein Mains  Traditional Maine baked beans  Roasted turkey breast, roast beef, Country ham, salami,  Steamed brown bread & buttermilk biscuits Grilled eggplant & portobello mushrooms

Grilled items: Condiments:  Smoked pork loin with blueberry BBQ sauce  Lettuce, tomato, onion, pickled vegetables, assorted  Grilled chicken skewers with pineapple chutney sliced cheeses, aioli's, mustards  Smoked brisket with maple bourbon sauce  Breads, rolls & gluten free options  Eggplant with tabbouleh salad  House made potato chips

Dessert: Desserts:  Blueberry pie  Assortment of cookies, brownies & square bites

 Strawberry shortcake Harbor Brook Picnic Luncheon-$95 per Guest Buffet Shore Luncheon-$165 per Guest  Crudité display, fresh vegetables & dip  Potato salad  Popovers, whipped butter & jam  Rice pilaf salad  Seafood chowder or lobster stew  Charcuterie display, assorted cheeses, salami, crackers &  Caesar salad seasonal fruits  Clams casino  Watermelon salad with feta, cucumbers & red onion  Mini crab cakes  Fried chicken schnitzel  Petite filet of beef  Baked salmon with cucumbers & dill crème fraiche  Lazy lobster in drawn butter  Roast turkey club sandwich with avocado on brioche  Au gratin potatoes  Egg salad with capers on a croissant  Chef’s select, seasonal vegetables

 Popover a la mode with house made blueberry compote & almond  Assorted cookies, brownies & square bites

16 DINNER

17 Passed Hors d’ Oeuvres - priced per piece, minimum order of two dozen

COLD HOT

 New potatoes, chive crème fraiche, tobiko caviar $4.75  Coconut chicken skewer $4.95  Tuna tartar, wasabi aioli, sesame, wonton crisp $5.25  Mini beef wellington, truffle aioli $5.75  Chicken pâté, hot pepper jam, cornichon, toast point $5.25  Mini beef meatball, blueberry BBQ $5.75  Smoked salmon, rye toast, lemon-dill crème fraiche $5.25  Mini hand pie, beef short rib & Roquefort cheese $5.95  Beef filet, horseradish, caramelized onion, toast point $5.75  Sesame chicken egg roll with scallion & ginger $6.25  Crab salad, endive, avocado, citrus aioli $6.25  Lamb kabob, minted tzatziki $6.50  Lobster salad, corn cup, tarragon aioli $8.25  Scallop wrapped in bacon $6.75  Lobster wonton $7.25 COLD VEGETARIAN & VEGAN  Mini crab cakes, lemon aioli $7.50

 Heirloom tomato & mozzarella bite, basil pesto $4.75 HOT VEGETARIAN & VEGAN  Watermelon bite, feta, herb oil & balsamic glaze $4.95  Goat cheese mousse, hot pepper jam, tarragon, phyllo cup  Gougère, classic cheese puff $4.50 $5.25  Arancini, saffron risotto croquettes with parmesan $4.95  Chilled soup shooter - gazpacho, cucumber, pea-avocado,  Vegan egg roll, Thai sweet chili sauce $5.25 melon $6.25  Fried cauliflower bites $5.25  Mushroom pâté, fresh herbs, leek confit, toasted walnut, phyllo cup $6.25  Vegetable spring roll, shiitake & leek $5.50  Beet root carpaccio, goat cheese, orange & pistachio $6.50  Asparagus wrapped in phyllo, asiago cheese $5.50  Spinach & feta spanakopita $5.95

18 Reception Table Displays

Snack Shack—$38 per Guest

 Assorted house made chips, flat breads & crostini  Vegetable bites - carrot, cucumber, radish, celery, green beans  Assorted dips - hummus, bagna cauda, baba ghanoush, artichoke  Mini grilled cheese sandwich bites  Sliders - beef or veggie

Charcuterie - $58 per Guest

 A selection of local & imported cheeses - including sheep, cow, goat & blue  Assorted Italian salamis & cured meats  Seasonal, fresh fruits & berries  Dried fruits, toasted nuts  Rustic breads & crackers

Antipasti - $68 per Guest

 An assortment of Italian cured meats & cheeses  Marinated olives, peppers & vegetables  Grilled vegetables - eggplant, zucchini, red bell peppers  Whole roasted garlic  Artichoke & white bean salad, lemon & fresh herbs  Squid salad, roasted potatoes, celery, kalamata olives, house Italian vinaigrette  Assorted breads & crackers

19 Reception - Chef Stations $150 per Chef or Attendant| 1 Chef per 50 Guests

Salad “Bar” - $38 per Guest | please select two Seafood & Raw Bar - $145 per Guest

 Roman a la Caesar - whole leaf romaine hearts, radicchio,  Local oysters on the half shell - classic mignonette, parmesan & boquerones (cured white anchovy) & cocktail sauce & lemon garlic-lemon dressing  Ahi tuna tartare, wasabi aioli

 Chef’s chop - cucumber, tomato, celery, bell pepper, sweet  Jonah crab claws, cracked and ready to eat peas, feta cheese, tossed with evoo, served over Boston bib  Grilled prawns, Thai chili sauce lettuce with toasted garbanzo beans  Stuffed clams  Organic grain bowl - quinoa with roasted brussels sprouts, sweet potato & dried cranberries with lemon vinaigrette  Smoked mussels & toasted pepitas  Salmon mousse - caper berries, pickled red onion, egg, dill crème fraiche  Composed salad - arugula, green apple, gorgonzola, toasted hazelnuts, honey-sherry vinaigrette  Ceviche, Chef’s choice - fresh seafood  Spicy tuna maki roll, pickled ginger Pasta & Risotto - $52 per Guest | please select two **Add Caviar $15 per Guest Risotto:

 Wild mushroom, fontina cheese & finished with arugula Carving Station - priced per Guest | Offered with soft dinner rolls  Milanese - parmesan & saffron with garden peas  Lobster - white truffle & finished with fresh  Prime rib of beef - horseradish sauce $36 watercress  Pineapple & ginger glazed ham - assorted mustards $32  Pork sausage & gorgonzola cheese  Herb roasted turkey breast - cranberry jam $28 Pasta:  Vegan Bolognese / semolina pasta & vegan  Garlic & rosemary beef tenderloin - $42 sprinkle cheese

 Basil Pesto & sundried tomato with kalamata olives / farfalle  Pork Ragu / rigatoni & herbed ricotta  Pascucelli - Chef’s family red sauce recipe / home- made fettuccine & parmesan Reggiano

20 Plated Appetizers

Cold Appetizers Salads:  Fresh crab & gazpacho bowl - bloody mary with cucumber  Asticou Waldorf - whole leaf romaine, apples, gorgonzola, & fresh herbs $23 candied pecans, creamy herb dressing $9

 Jumbo shrimp cocktail - caper berries, avocado &  Caprese - burrata cheese, heirloom tomatoes, basil pesto, cucumber salad $21 balsamic glace & cured olives $13  Three way beet - carpaccio, pickled & roasted, with goat  Spinach salad - goat cheese, red onion, cranberries toasted ha- cheese mousse & orange gastrique $18 zelnuts & balsamic vinaigrette $14  Assorted bruschetta - crostini, heirloom tomato concasse,  Roman a la Caesar - whole leaf romaine hearts, radicchio, marinated fresh mozzarella, olive tapenade, basil pesto, parmesan & boquerones (cured white anchovy) & garlic-lemon roasted garlic $16 dressing  Beef carpaccio - parmesan crisp, fried capers, arugula, red  Roasted beet - baby greens, goat cheese croquettes & orange onion, focaccia toast, roasted tomato $21 gastrique $14 . Hot Appetizers  Green Goddess - assorted artisanal greens, spinach & arugula, cucumber, fennel, parmesan, evoo, tamari & fresh  Crab cakes - fresh herbs, arugula & lemon aioli $24 lime $13  Sea scallop skewer - smokey paprika aioli, charred Soups: pineapple-jalapeno jam $21  Wild mushrooms - fresh thyme, roasted garlic crema $12  Grilled halloumi cheese - focaccia crostini, olive tapenade & roasted bell peppers $16  Vegan corn & coconut - fresh herbs $14

 Artichoke gratin - toast points $12  Lobster stew - rich sherry cream broth $16

 Saffron risotto with chorizo & sweet corn $18  Crab bisque - focaccia crouton $14

 Cauliflower puree - white truffle $13

 Caramelized onion - bone broth, gruyere & toast point $13

 Gazpacho $11

 Tomato dill - parmesan crisp $11  Minted pea & avocado - served chilled $11 21 Plated Dinner

Combination Entrée: Sea:  Maple-tamari glazed salmon filet with pork belly, Asian  Pan seared salmon filet with basmati rice and a creamy sauce of sticky rice & shishito peppers $38 spinach, sundried tomato & roasted garlic $28

 Beef short rib, lobster ravioli, red wine reduction sauce &  Grilled swordfish with a blueberry & heirloom tomato braised cabbages $42 Panzanella, lemon beurre blanc & roasted asparagus $32

 Pan seared sea scallops, pork saltimbocca with garlic  Pan roasted trout filet with a velvety carrot ginger puree, sugar mashed potatoes, madeira sauce & roasted oyster snap pea salad with arugula & toasted hazelnuts $34 mushrooms $46  Braised cod fish with quinoa, artichokes, leeks, oven roasted  Butter poached lobster tail, grilled beef tenderloin, tomatoes & a buttery white wine sauce $36 forbidden black rice with grilled sweet onions & a carrot  Grilled Ahi tuna with bamboo rice, braised bok choy, shiitake puree $52 mushrooms & Yuzu aioli $38

 Lazy lobster, whipped potatoes, haricot vert & drawn butter $46 Land:

 Herb roasted half chicken with wild rice, roasted asparagus & a pink peppercorn sauce $28 Vegetarian:  Grilled eggplant, bechamel, tomato curry & basmati rice $28  Braised beef short rib with Charleston cheesy grits, sweet corn ragout & demi glaze $32  Risotto a ’la Milanese, roasted mushrooms, fried garlic &  Pork Osso Bucco with a white bean “cassoulet”, braised arugula $28 kale & gremolata sauce $34  Butternut squash ravioli, brown butter & fried sage $28  Roasted lamb chops with black forbidden rice, Mongolian-hoisin sauce & garlicky green beans $38 Desserts:

 Grilled filet of beef, with a sundried tomato butter, potato  Blueberry pie with vanilla ice cream $9 parsnip puree, roasted carrots & sauce bordelaise $42  Lemon curd Napoleon with meringue & blueberry compote $11

 Chocolate mousse parfait with layers of hazelnut praline, orange sponge cake & whipped cream $11

LATE NIGHT

Pizza 12’’, thin crust pies GF crust $4

 Caprese - roasted tomatoes, burrata cheese, basil pesto & cured olives $16

 White Clam & Bacon - roasted garlic puree with clams, fresh herbs & garlic, applewood bacon & mozzarella cheese finished with fresh dill $18

 Lobster - fresh ricotta cheese with lobster meat, mozzarella, fresh arugula & balsamic glaze $24

 Meatlover - red sauce and mozzarella, Canadian bacon, sausage, salami & applewood bacon $21

 Greek - red sauce and mozzarella, kalamata olives, fresh spinach, red onion, tomatoes & feta cheese $18

 Quattro Formaggi - red sauce and mozzarella with provolone, gorgonzola & fresh ricotta finished with rosemary $18

Snack Shack

 Sliders | served on brioche buns

 Beef burger, cheddar & tomato relish $9

 Vegan burgers, lettuce, tomato & grilled onion $11

 Turkey burger, boursin & bacon $9

 House fries $9

 House made chips $9

 Queso Fundido $11

23 Event Bar Pricing

24 Fixed Price Open Bar Your Guests will be able to order from the bar, based on your selections of liquor, wine and beer. This is a set per-person price. Special order products and toast pours not included in fixed price

House Selection Premium Selection Reserve Selection One Hour $26 One Hour $32 One Hour $38 Two Hours $34 Two Hours $42 Two Hours $50 Three Hours $42 Three Hours $52 Three Hours $62 Four Hours $50 Four Hours $62 Four Hours $80 Five Hours $58 Five Hours $72 Five Hours $92 Six Hours $66 Six Hours $82 Six Hours $104 Open Bar By Consumption Your Guests will be able to order anything you have pre-selected from the bar and your account will be charged on a per-drink basis at the end of the night House Selections Liquor - $10/drink Premium Selections - $12/per drink Reserve Selections Liquor - $14/drink Absolut Vodka Ketel One Vodka Grey Goose Bombay Dry Gin Tanqueray Gin Hendrinks Gin Captain Morgan’s Spiced Rum Bacardi Select Mount Gay Rum

Espolon Reposado Hornitos Reposado Tequila 1800 Reposado Makers Mark Jim Beam Bourbon Bulleit Bourbon Johnnie Walker Black Label

Canadian Club Whiskey Johnnie Walker Red Label Maine Draft Beers House Domestic Beer - $4/bottle Premium Craft Beer - $5/bottle Shipyard Export Bud Light Bar Harbor Real Ale Allagash White / Black Budweiser Bar Harbor Blueberry Ale Atlantic Real Ale Stella Artois Founder’s All Day IPA Atlantic Seasonal

House Wines - $25/bottle Premium Wines - $35/bottle Reserve Wines - $45/bottle Avelada Vinho Verde, Portugal Zenato Pinot Grigio, Italy Martin Ray Chardonnay, CA Farm House White, Blend, CA Duckhorn Sauvignon Blanc, CA Pascal Jolivet Sancerre, Loire, France Farm House Red, Blend, CA J. Lohr Los Ossos Merlot, CA Cloudline Pinot Noir , Oregon Stella Prosecco, Veneto, Italy Insurrection Shiraz/Cabernet, Australia Martin Ray Cabernet Sauvignon, CA Castellar Cava, Spain Chandon Napa Valley Brut, CA Dopff & Irion Cremant Brut Rose, France

Open bard by consumption mut meet a minimum of $350 sales during your event. If this minimum is not met, there will be a $75 per Bartender fee for the first hour and $35 each additional hour.

We have an extensive wine menu available upon request featuring wines offered in our restaurant. This list is subject to change based on availability. 25 Asticou Inn’s Vendor List

Bands Wedding Planners

One Step Ahead | 978-256-0360 | www.wilsonstevens.com Brigid Amendo | 603-767-0086 | www.landfalldesigns.com

Silver Arrow Band | 678-977-0963 | silverarrowband.com Rachel Sisson | 401-935-6704 | rlsissonevents.com

The Carmine Terracciano Band | 207-409-5740 | thecarmineband.com Jessica Boisse | 219-508-9774 | www.simplybesoevents.com DJs Hair & Makeup

Bill Lyon | 207-990-0352 | www.djbbx.com Echo Salon | 207-288-3200 | [email protected]

Dana Lavertu | 207-947-5114 | [email protected] I Do Spas | 207-441-0008 | www.idospas.com Ceremony Music Officiants

Castlebay Music | 207-529-5438 | www.castlebay.net Jennifer Mcwain Weddings | 207-266-2210

Cottage Flowers | 207-288-2509 | [email protected] Wedding Cakes

Broadturn Farm | 617-733-6136 | www.broadturnfarm.com A Slice of Eden | 207-801-9232 | www.facebook.com/asliceofeden/

Seasons Downeast Designs | 207-236-4147 | seasonsdowneastdesigns.com Celebration Cakes by Janice | 207-288-4062 | www.facebook.com/ MDICelebrationcakes/ Chickadee Hill Flowers| 207-288-5609 | chickadeehillflowers.com Transportation Photography Cyr Bus Line Inc | 207-942-3354 | johntcyrandsons.com Anne Schmidt Photography|207-669-2523| Oil’s Trolley | 207-288-9899 | [email protected] www.anneschmidtphotography.com Wild Iris Farm | 207-288-5234 | www.wildirishorsefarm.com Emilie Photography | www.emilieinc.com

Eager Eye Photography | 207-266-7899 | www.eagereyephoto.com Event Rentals (Tented Events)

Closer North | www.closernorth.com Wallace Events | 207-667-6000 | wallaceevents.com

Bethany and Dan Photography | www.bethanydanblog.com