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"Willow Grove puts a pro's knack and a lover's instinct into recasting local ingredients." --- The Washington Post Weekend

 

A great wedding deserves fabulous food. And providing you exceptional cuisine is one of our main priorities here at Willow Grove. Our chefs are nationally acclaimed for their regional American cuisine. Following nature's calendar, they make the most out of each season's bounty by combining vegetables and herbs cultivated in our kitchen garden with seasonal delicacies from a network of local growers. They will work with you personally to create a menu that will reflect your tastes. One that will echo the spirit of your day. And one that will be sensitive to your budget.

Select from a variety of venues--from a casual luncheon buffet to an elaborate sit-down dinner. Whatever your choice, you will find your tables beautifully appointed with antique linens, vintage china, and heirloom silver. And you will find thoughtfully prepared Southern specialties that meld well with the history of an area rich in tradition.

Menus detailed below are examples of those chosen by our recent brides and are reflective of the flexibility of our styles and pricing.

Buffet Luncheon|Buffet Dinner|Sit-down Dinner|Sit-down Luncheon|Hors d'oeuvres Buffet|

Vegetarian Luncheon|Non-Lacto Dinner|Grilled Buffet|Buffet Stations|Country Barbecue|

  Sample Menus from Recent Willow Grove Weddings

"The food was fabulous and your staff most cordial. Thank you for all you did to make the day a most unforgettable one."--Cleo

"There aren't enough compliments for your food and your staff--everything." .-Susan

"The food was excellent and the service five-star." --Cindy

"We're still raving our elegant and delicious wedding dinner."--Jan

It was perfectly beautiful. The service was incredible, and the food was the best I've ever had. A dream come true.-Rosemary

I can't begin to tell you how pleased we were with the setting, the atmosphere, and the food. Beautiful.--Geri

It was the best wedding ever. Your place is lovely, the food delicious, and all of you so friendly and warm.--Marty

The setting was stately and the food superb, but most of all you were the best hosts that could ever be imagined.--Iris

Buffet Luncheon

Fruit and Crudite Display with Domestic and Imported Cheeses

Loin of Lamb with Minted Marmalade

Roasted Vegetables with Garlic and Olive Oil

Orange-Hazelnut CousCous

Vine Ripe Tomatoes and Mozzarella with Fresh Basil

Roasted Red Bliss Potatoes with Rosemary

Chocolate Wedding Cake with Buttercream Frosting

 

Buffet Dinner

Miniature Smoked Virginia Trout Cakes and Cheese Palmiers

Sliced Roasted Black Angus Tenderloin with Jack Daniels' Sauce

Broiled Quail with Lemon and Herbs

James River Wild Rice with Root Vegetables

Roasted Red Bliss Potatoes with Fresh Herbs

Hericots Verts

Fresh Seasonal Fruit

Chocolate Wedding Cake

 

Sit-Down Dinner

Potato and Watercress Bisque

Smoked Virginia Trout Cakes with Horseradish Cream

Baby Greens with Basil Walnut Vinaigrette

Roasted Spring Lamb with Minted Marmalade and Morels

Roasted Red Bliss New Potatoes

Fresh Spring Asparagus

Pound Cake with Fresh Strawberries

Sit-Down Luncheon

Mixed Baby Greens with Balsamic Vinaigrette

Long Island Duckling and Merlot Vol-au-Vent

Roasted Red Bliss Potatoes with Herbs

Sautéed Root Vegetables

Pound Cake with Raspberry Cream Filling

 

Hors d'oeuvres Buffet

Display of Seasonal Fruits and Crudites

Virginia Ham and Honey Mustard on Sweet Potato Biscuits

Black Angus Tenderloin and Horseradish Cream on Mini French Rolls

Smoked Turkey Breast on Currant Scones

Mini Chesapeake Crab Quiches

Chicken and Shiitake Skewers

Three-Tiered Pound Cake with Fresh Flowers

Vegetarian Luncheon Buffet

Bruschetta with Roasted Tomatoes and Basil

Curried Tomato Soup with Whole Grain Rolls

Crimini Mushrooms with Feta Cheese and Spinach Stuffing

Baked Brie with Honey Mustard, French Bread, and Red Grapes

Orzo Asparagus Salad

Roasted Peppers, Zucchini, Yellow Squash, Eggplant, and Carrots

Traditional Shrimp Creole with Dirty Rice

Seafood Provencale with Calamari, Scallops, Fresh Tomatoes, and Basil

Carrot Cake with Cream Cheese Icing

Non Lacto Dinner Buffet

Display of Sheep and Goat Cheeses with Assorted Breads

Mini Smoked Trout Cakes with Horseradish Cream

Chincoteaque Oysters on the Half Shell

Sun-Dried Tomato and Chevre Bruschetta

Tapenade with Toasted Flatbread

Grilled Salmon Filets with Green Tomato Chutney

Bourbon-Molasses-Glazed Quail

Smoked Chicken Breast with Julienned Vegetables and Forest Mushrooms

Orange-Hazelnut CousCous

James River Wild Rice Salad

 

Grilled Buffet Luncheon

Selection of Local Cheeses and Seasonal Fruits

Rabbit Pate with Stone-Ground Mustard and French Bread Melbas

Tapenade with Toasted Flatbread

Cucumber and Dill Tea Sandwiches

Tomato and Basil Bruschetta

Bourbon-Molasses-Glazed Quail with Herbed Sweet Potato Cakes

Smoked Virginia Trout Cakes with Horseradish Cream

Sun-Dried Tomato Pasta Salad with Virginia Ham and Roasted Bell Peppers

Grilled Garden Vegetable Salad with Herbs and Romano Cheese

Display of Farmhouse White and Honey Wheat Bread

Dark Chocolate Wedding Cake

Fresh Strawberries Dipped in White Chocolate

Minted Melon

 

Buffet Station Dinner

Whole Roasted Tenderloin of Beef with Horseradish Creme Fraiche

Mustard-Crusted Roasted Red Potatoes with Rosemary Butter

Traditional Caesar Salad

Hard-Crusted French Rolls

Galantine of Whole Salmon with Scallops, Crayfish, and Warm Sorrel Buerre Blanc

Saffron Pinenut CousCous

Vine-Ripe Tomato and Parsley Salad with Basil and Champagne Vinegar

Grilled Breast of Free-Range Chicken with Lemon and Herbs

James River Wild Rice Salad with Summer Vegetables

Seasonal Fruit and Vegetable Display with Selection Cheeses

Chocolate Wedding Cake with Chocolate Ganache and Sugared Fruits

Country Barbecue Luncheon

Broiled Chesapeake Crabcakes

Smoked Free-Range Chicken Breast with Julienned Vegetables

Barbecued Beef Brisket

Red Beans and Rice

Silver Queen Corn Pudding

Herbed Red Bliss Potatoes with Garlic and Herbs

Fresh Tomato and Basil Salad

Pound Cake with Fresh Peaches and Homemade Vanilla Ice Cream

 Virginia Luncheon Buffet

Smoked Virginia Trout Cakes with Horseradish Cream
Chincoteaque Oysters on the Half Shell
Assorted Local Cheeses with French Bread
Crimini Mushrooms with Feta Cheese and Spinach Stuffing
Smoked Free Range Chicken Breast
Black Angus Beef Tenderloin and Mushroom Skewers
North Carolina Shrimp in Creole Sauce
Long Grain Rice Pilaf
Silver Queen Corn Pudding
Black Bean and Corn Relish
Roasted Seasonal Vegetables
Chocolate Wedding Cake
Evening Dinner
Bison Paté with Grainy Mustard and Croustades
Baby Greens with Goat Cheese, Walnuts, and Citrus Vinaigrette
Salmon in Potato Crepe with Chive Sauce
Sautéed Baby Spinach with Roasted Garlic
Dark Chocolate Wedding Cake with Sugared Fresh Fruits
Seafood Dinner
Smoked Salmon with Chive Cream Cheese
Salad of Shrimp, Lobster, Scallops  and Baby Greens with Lemon Thyme Vinaigrette
Virginia Trout Baked in Parchment with Forest Mushroom Stuffing
Orange Hazelnut Couscous
Fresh Asparagus with Saffron Aioli

 

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