Wedding Packages

N E W S

at MISSION OAK GRILL

Located steps from Newburyport Harbor, Steeple Hall at Mission Oak Grill is a grand romantic space with cathedral ceilings and stained-glass floor-to-ceiling windows.

N E Whether you’re planningW S the wedding of your dreams, celebrating a milestone or hosting a corporate luncheon, we are the perfect choice.

WEDDING PACKAGES

26 Green Street | Newburyport, MA (978) 961-0926 | SteepleHall.com PASSED HORS D’OEUVRES (Per 50 pieces unless otherwise noted)

Smoked Salmon on Rye Crouton Spanakopita (Spinach, feta cheese pie) with Dill Cream Fig and Goat Cheese Tarts Clams Casino

with Applewood Smoked Bacon Vegetarian Spring Roll Scallops wrapped in Bacon Raspberry Brie Filo Vermont Maple-Mustard Sauce Shoe String Fries in Cones Fish Tacos Chicken Satéwith Peanut Sauce Hard Shell Corn Tortillas, Jalapeno Corn Tartar, Pico di Gallo Chicken Spring Roll *Coconut Shrimp with Thai Chili Sauce Chicken Empanada – Aji Amarillo Aioli Native Colossal Shrimp, Cocktail Sauce *N.Y. Sirloin Beef Skewers Caramel Soy Glaze *Ahi Tuna Tartar Crostini Short-Rib Empanada Aji Amarillo Crab Stuffed Mushroom Caps *Mini Beef Wellington Fresh Lobster Meat and Tarragon Salad Crostini *Lamb Lollipops with Mint Julep Sauce (Min 25) Crab cake Maryland style pineapple-cilantro salsa, mango-habañero aioli Potato Latkes Apple sauce & Sour cream STATIONARY HORS D’OEUVRES (Prices are per person based on a minimum 50 guests)

Imported & Domestic Cheeses Antipasto Served with assorted crackers & Fruits Italian inspired selection of meats, cheese, veggies & olives Fresh Local Crudités Raw Bar With Roquefort Cheese Dip Raw & smoked seafood served with cocktail & mignonette sauces

N E W S

Not all ingredients are listed in the menu. Before placing your order, please inform your server if anyone in your party has a food allergy. *Consuming raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase risk of foodborne illness. *Town of Newburyport consumer advisor, mercury in fish - pregnant and nursing women, women who may become pregnant, and children under 12 years are advised not to eat shark or swordfish. Tuna steaks and canned tuna compsumption should also be limited. These fish may contain levels of mercury, which the EPA and FDA agree can be toxic to a developing neurological system. CHEF ATTENDED STATIONS Per person price based on a minimum 50 guests

Seared Wasabi Ahi Tuna Grilled Atlantic Wild Salmon Fillet Sesame Noodle, Wakame Salad Whole Poached Salmon Succulent Rack of Lamb Dijon Cream Sauce Mint Julep Sauce Grilled Tenderloin of Pork Tartare with Sage Apple and Cranberry Chutney Ahi Tuna, Sushi Rice, Wakame, Ginger, Shoyu Glaze Harvest Turkey Breast Slow Roasted Prime Rib of Beef Pomegranate Sweet and Tart Glaze Natural Pan Jus Vegetarian Penne Pasta, Sauté of Scallops Asiago and Garlic Herb Cream served over your choice of Pasta or Rice Penne or Orzo Grilled Vegetables Sauté of White Gulf Shrimp Pomodoro or Oil & Garlic served over your choice of Pasta or Rice

ACCOMPANIMENTS

Roasted Baby Potatoes Grilled Asparagus

Seasonal Roasted Squash Olive Oil Mashed Potato

Steamed Baby Carrots Sautéed Green Beans

Each station attended by a Uniformed Chef at $175 per station (1.5 hours). Some stations may be combined. List prices are based on a minimum of 7 passed hors d’oeuvres and 2 chef-attended stations OR 10 passed hors d’oeuvres and 1 stationary display

N E W S

OPTION 1 FIRST COURSE ORGANIC GREENS CAESAR (add $3 p.p.) Mesclun Greens, Julienne English Crisp Romaine, Pumpernickel Croutons, Cucumber and Organic Carrots, Parmigiano-Reggiano Lavender Vinaigrette

MAIN COURSE (please select two) *PRIME RIB *NATIVE HADDOCK Slow Roasted, Silky Mashed Potato, Buttered Crumbs, Herb Baked Tomato, Roasted Asparagus, Wild Mushrooms, Broccolini, Silky Mashed Potato Au Jus *PORK CHOP *SHORT-RIB Aged Balsamic Glaze, Herbed Roasted Slow Braised Short-Rib of Beef, Beef Au Fingerling Potatoes, Brussels Sprouts, Jus, Silky Mashed Potato, Crispy Parsnip, Crispy Pancetta Sexy Scallions *LAMB SHANK ROASTED CHICKEN Slowly Braised Lamb Shank, Range Fed, Statler Chicken, Rice Pilaf, Burgundy-Tomato Brodo, Caramelized Onions-Tempranillo jus Mashed Potato, Crispy Parsnip

OPTION 2

FIRST COURSE (please select one) ORGANIC GREENS CAESAR SALAD Mesclun Greens, Julienne English Crisp Romaine, Garlic Croutons, Cucumber and Organic Carrots, Parmigiano Regiano Lavender Vinaigrette

SECOND COURSE (please select one) CLAM CHOWDER SHRIMP COCKTAIL Coastal Butter Clams, Chopped Potato, a Bloody Mary Cocktail Sauce, Lemon touch of Bacon, a splash of Cream

MAIN COURSE (please select two) *PRIME RIB *NEW YORK SIRLOIN Slow Roasted, Silky Mashed Potato, STEAK AU POIVRE Haricot Vert, Wild Mushrooms, Au Jus Green Peppercorn, Shallots, Brandy-Cream Sauce, Fresh Asparagus, *SHORT-RIB Silky Mashed Potato Slow Braised Short-Rib of Beef, Beef Au Jus, Silky Mashed Potato, Crispy Parsnip, ATLANTIC WILD SALMON Sexy Scallions Grilled Salmon, Silky Mashed Potato, Organic Greens, Habanero Mango Salsa ROASTED CHICKEN Range Fed, Statler Chicken, Rice Pilaf, SEARED SEA SCALLOP Caramelized Onions-Tempranillo jus Parmesan Risotto, English Peas, Carrots, Citrus Vinaigrette *NATIVE HADDOCK Buttered Crumbs, Herb Baked Tomato, Broccolini, Silky Mashed Potato

OPTION 3

FIRST COURSE (served tableside) CAESAR SALAD Romaine Hearts, Baby Kale, Creamy Parmesan Dressing, Chopped Egg, Pumpernickel Croutons

SECOND COURSE (please select one) *YELLOWFIN TUNA CLAM CHOWDER TARTARE Coastal Butter Clams, Chopped Potato, Sweet Soy Caramel, Sriracha Mayo, a touch of Bacon, a splash of Cream Sushi Rice, Sesame Wakame VEGETARIAN BUTTERNUT BURRATA SALAD SQUASH BISQUE Creamy Mozzarella Cheese, Organic Maple-Cayenne Glaze, Toasted Pepitas Beefsteak Tomatoes, Fresh Basil-Pesto, Dark Balsamic Drizzle SHRIMP COCKTAIL Cocktail Sauce, Lemon

MAIN COURSE (please select two) *RIBEYE *NEW YORK SIRLOIN Grilled 12 ounce Ribeye, Silky Mashed STEAK AU POIVRE Potato, Roasted Asparagus, Wild Mush- Green Peppercorn, Shallots, rooms, Au Jus Brandy-Cream Sauce, Fresh Asparagus, Silky Mashed Potato *SHORT-RIB Slow Braised Short-Rib of Beef, Beef Au ATLANTIC WILD SALMON Jus, Silky Mashed Potato, Crispy Parsnip, Grilled Salmon, Silky Mashed Potato, Sexy Scallions Organic Greens, Habanero Mango Salsa CHICKEN SALTIMBOCCA *MISSION OAK Prosciutto, Fontina, Garlic Broccolini, SURF & TURF Wild Mushroom Risotto, Fresh Sage, 8 ounce Fillet Mignon and Grilled Madeira Wine Glaza Gulf Shrimp or Sea Scallops, *PORK CHOP Steamed Asparagus, Herb Roasted Aged Balsamic Glaze, Herbed Roasted Tomato, Roquefort Mashed Potato Fingerling Potatoes, Brussels Sprouts, *ROASTED DUCK BREAST Crispy Pancetta Honey-Lemon Glazed Baby Carrots, Silky SEARED SEA SCALLOP Mashed Potato, Habanero-Mango Sauce, Parmesan Risotto, English Peas, Sexy Scallions Carrots, Citrus Vinaigrette TRADITIONAL NEW ENGLAND LOBSTER BOIL (Available for an additional cost per guest)

N E W S Not all ingredients are listed in the menu Before placing your order, please inform your server if anyone in your party has a food allergy. *Consuming raw or undercooked meats, poultry, pork, seafood, shellfish or eggs may increase risk of foodborne illness. *Town of Newburyport consumer advisor, mercury in fish - pregnant and nursing women, women who may become pregnant, and children under 12 years are advised not to eat shark or swordfish. Tuna steaks and canned tuna compsumption should also be limited. These fish may contain levels of mercury, which the EPA and FDA agree can be toxic to a developing neurological system. BUFFET FIRST COURSE Select One ORGANIC GREENS CAESAR SALAD Mesclun Greens, Julienne English Cucumber Crisp Romaine, Garlic Croutons, Parmigiano-Reggiano and Organic Carrots, Lavender Vinaigrette MAIN COURSE Please select one or two. Priced per person *BEEF WELLINGTON Béarnaise Sauce CHICKEN BREAST SALTIMBOCCA Sage-Madeira Glaze *8 OZ FILET MIGNON Truffle Demi Glaze ROASTED HERBED STATLER CHICKEN Caramelized Onion-Tempranillo Jus *BAKED STUFFED LOBSTERS Herbed Butter STUFFED CHICKEN BREAST Cordon Blue Style SEAFOOD PAELLA Choriço Saffron Rice *PORK TENDERLOIN SLICED Apple-Cranberry Glaze LOBSTER MAC N’CHEESE Au Gratin *PORK CHOPS Caramelize Onions, Pan Jus NEW YORK SIRLOIN* Au Poivre *PORK CHOP Peach BBQ glaze COLOSSAL SHRIMP SCAMPI Herbed Garlic Sauce HARVEST TURKEY BREAST Pomegranate Glaze *PRIME RIB OF BEEF Pan Au Jus VEGETARIAN PASTA OR RICE *NEW YORK SIRLOIN SLICED Beef Au Jus BAKED STUFFED CHEESE SHELLS Truffle Cream ATLANTIC WILD SALMON Lemon-Dill Olive Oil SMOKED HAM SLOW ROASTED Peach-Chipotle Glaze *NATIVE HADDOCK SIMPLY PREPARED Ritz Crumb BAKED STUFFED MANICOTTI Bolognese Sauce PLEASE NOTE, CHARGE APPLIES TO THE HIGHEST PER PERSON CHARGE (Third selection add additional cost p/p) BUFFET ACCOMPANIMENTS Please select two Silky Mashed Potatoes Baby Carrots Honey-Lemon Glaze Roasted Asparagus Roasted Red Bliss Potatoes Parmesan Risotto (English Peas, Carrots) Garlic Green Beans Wild Mushroom Risotto Roasted Fingerling Potatoes Roasted Seasonal Vegetables Roasted Pancetta Brussels Sprouts Rice Pilaf LATE NIGHT BITES Passed or Stationed SWEETS SALTY Milk & Cookie Shooters Petite Fours Mini Sliders & Fries Pork Pot Stickers Mini Rootbeer Floats Strawberry Shortcake Shooters Grilled Cheese Bites Short Rib Empanada Assorted Cheesecake Tartlets Chocolate Covered Strawberries Assorted Flatbread Pizzas Salty Pretzel

OPEN BAR Choose between two Open Bar levels: STANDARD OPEN BAR PREMIUM OPEN BAR Wine Options: Full Bar Selections: Wine Options: Full Bar Selections: “Ardeche ” Chardonnay Amsterdam Vodka Villa Del Borgo Pinot Grigio Grey Goose Vodka Abigail Rose Don Q Rum L’aumonier Sauvignon Blanc Captain Morgan Rum Sauvignon Blanc Amsterdam Gin Drumheller Chardonnay Beefeater Gin Borgo Boschetto Dewars Scotch Block Nine Pinot Noir Bombay Sapphire Gin Pinot Grigio Canadian Club Zinfandel Blend Tranzind JW Red Scotch Columbia Crest Merlot Storypoint Cabernet Crown Royal Peirano Estate Cabernet Terrazas Malbec Jack Daniel’s Nieto Malbec Beer Selections: Bud, Bud Light, Corona, Amstel Light, Sam Adams, Kaliber (non-alcoholic)

1 Hour RATE $39 p.p. Additional Hours (each) $8 p.p. 4.5 hour youth rate $10 p.p.

OPEN BAR CASH BAR Mixed Drinks BY CONSUMPTION Specialty Drinks You tell us what you’d like to spend on the bar. We will Domestic Bottled Beer keep a tally of the drink costs. When the tally reaches the Imported and Craft Bottled Beer amount you indicate, your guests can enjoy a cash bar for Wine by the Glass the duration of your event. Soft Drinks and Juice Champagne or Wine Toast

N E W S PLEASE NOTE

• Menu Items and price are subject to change. • Cake cutting fee is $3.00 p.p. • Before finalizing your order, please inform the Steeple Hall if a person in your party has a food allergy • *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. • Steeple Hall at Mission Oak Grill holds the liquor license and requires that all alcoholic beverages be purchased from Steeple Hall. User will be charged cash bar prices for any and all alcohol to be found on the premises that is not provided by Steeple Hall. • A deposit of $1000 and a executed Steeple Hall contract is needed in order to guarantee your date • 75% of estimated event total must be paid within 72 hours prior to event date. (No Checks) • Guest Guarantee Policy: A guaranteed guest count for all events is required 21 days prior to the event date. If no guarantee is received and agreed upon, the number of guests expected will be considered the guaranteed number. • Meals Taxes |Gratuity & Administrator Fees: Massachusetts state food and beverage taxes 7%, gratuity 18% and 4% Administrate fees will be added to final bill. • Food & Beverage Fees: The User agrees to meet the Food and Beverage minimums for use of Steeple Hall. Food & Beverage minimums are calculated before 7% meals tax and gratuity. For day use, events must end by contracted end time of 4pm. • Room Rental Fees: Friday – $750 AM or PM – Saturday AM or PM $1,150 (Professional day of coordinator $750) • (Rental Fees Include: Ivory Floor Length Linens, Napkin, Chiavari Chairs, Private Bridal Suite, Tables and chairs custom set up, Ballroom use for up to five hours) • The room and building are both fully wheelchair accessible and there is 1 handicap parking space on premise if needed. Steeple Hall is equipped with an elevator for access to the second floor. • Ceremony Fee: $500.00

PLEASE SEE STEEPLE HALL at Mission Oak Grill’s Frequently Asked Questions and Contract for a comprehensive policies and standards

FOOD MINIMUM

2018 – 2019 Monday – Thursday Friday Saturday Sunday May – October $5,000 $8,000 $8,500 $6,000 November – April $4,250 $6,200 $7,200 $5,700 Overtime* $500 / hour $500 / hour $500 / hour $500 / hour QUESTIONS?

Q: What’s included with the room fee and use of Steeple Hall at Mission Oak Grill? A: With your contracted five hour use time, we include Table Linens, Round Tables, Chairs, Table Settings, and Glassware at no additional charge. Your rental includes access to private changing suite. We offer complimentary wi-fi. Use of the projector, screen, and microphone is available at an additional fee.

Q: How many people can Steeple Hall accommodate? A: For a seated plated meal, Steeple Hall can comfortably accommodate about 180 people. For cocktail style, the space can accommodate about 225.

Q: Can I have my ceremony onsite at Steeple Hall? A: Yes, Steeple Hall can accommodate a wedding ceremony. We do charge an extra $500.00 for this service, which will include one additional hour. You may also use the room as a rain plan if you opt for an outdoor ceremony. If used, the same charge applies.

Q: Can I have my ceremony rehearsal at Steeple Hall? A: Yes, Steeple Hall will be made available to you for a rehearsal. Dates and Times are scheduled by the Event Sales Director approximately one month prior to event date.

Q: Can I have my cocktail hour in the restaurant downstairs? A: You can have your cocktail hour downstairs in the restaurant if the timing does not interfere with the regular hours of operation for the restaurant. Cocktail hour would need to end by 3:30 at the latest in order for the scenario to be feasible. There is an additional room fee of $250.

Q: What will the Event Coordinator do for me? A: The Event Coordinator will help you coordinate your wedding plans and provide suggestions for vendor services. The Event Coordinator will be the liaison between the kitchen, client and other vendors. The Event Coordinator will manage the staff, food & bar service, oversee the general flow of events.

Q: Can I buy and bring in my own alcoholic beverages? A: No, Steeple Hall at Mission Oak Grill holds the liquor license and requires that all alcoholic beverages be purchased from Steeple Hall. User will be charged cash bar prices for any and all alcohol to be found on the premises that is not provided by Steeple Hall.

Q: How long can the band or DJ play? A: The band /DJ can play until the scheduled end time of the event. The band /dj cannot continue to play after the end time unless overtime has been requested by the user to the Event Sales Director 14 days prior. Please note Steeple Hall is not responsible for extended use of your contracted vendors. The Event Coordinator will ask the band / dj to stop playing if they continue to play beyond the contracted end time. A fee of $500 will be assessed for any violations of this rule.

Q: Do you have a designated parking lot? A: There is plenty of street parking on Green St. and the streets surrounding Brown Square. There is also a municipal parking lot at the bottom of Green St. on the right approximately 100 yards away. There is an additional municipal lot on the waterfront no more than a 3 minute walk.

Q: Are you handicap accessible? A: The room and building are both fully wheelchair accessible and there is 1 handicap parking space on premise if needed. Steeple Hall is equipped with an elevator for access to the second floor.

Q: Do you offer tastings? A: Yes, for clients who have signed a contract a complimentary food tasting for your main course is included for two people. If you wish to have more attendees, there is a $50 per person fee. Your tasting would include 2-3 options of hors d’ouevres and two main entrée options. If you wish to sample our food prior to formally reserving, there is a $50 per person fee that will be applied towards your final invoice should you book with us. Most tastings are accommodated on Tuesday’s between 5pm- 6:30 pm.