Prices are based on one hour of service. All buffets include coffee and tea service Offered 8:00 a.m. to 10:30 a.m. daily
Continental Breakfast Buffet
Freshly Baked Pastries
Selection of Breakfast Breads
Imported and Domestic Cheeses with Dried Fruits and Nuts
Hard-Boiled Hen’s Eggs
Assorted Fruit Juices
The Wauwinet Breakfast Buffet
Our Continental Buffet with the following additions: Roasted Potatoes with Caramelized Onions
Choice of one
Crispy Brioche French Toast Vermont Maple Syrup Or Lemon and Ricotta Pancakes Blueberry Compote and Maple Syrup
Choice of one
Soft-Scrambled Eggs Wauwinet Turkey Hash and Smoked Bacon Or Traditional Eggs Benedict Slow-Poached Eggs, Canadian Bacon topped with Hollandaise Sauce
Departure Brunch Buffet
Price is based on buffet duration of one and a half hours. Offered 11:00 a.m. to 2:30 p.m. Daily (Minimum of 15 guests)
Assorted Fruit Juices
Regular and Decaf Coffee
Selection of Teas
Seasonal Fruit and Berries
Selection of Breads and Bagels
Traditional Eggs Benedict
Slow-Poached Eggs, Canadian Bacon, Hollandaise Sauce
Soft Scrambled Eggs
Crispy Brioche French Toast
Vermont Maple Syrup
Imported and Domestic Cheeses with Dried Fruits and Nuts
Various Mustards and Pickles
Herb Croutons and Parmesan
Arugula and Balsamic Vinaigrette
Grilled Chicken Club Sandwiches
Brioche, Applewood-Smoked Bacon, Vine-Ripe Tomatoes
Assorted Cakes and Tarts
Topper’s Lobster Rolls with Meyer Lemon Mayonnaise on a Brioche Roll. Served with B&B Pickles (Supplement 15)
Eggs and Omelets Made to Order Featuring Fresh-Cracked Eggs and Egg Whites, Smoked Bacon, Country Ham, Cherry Tomatoes, Piquillo Peppers, Caramelized Onions, Oyster Mushrooms, Cheddar Cheese and Gruyere Cheese.
Price is based on buffet duration of one-hour. Offered 11:30 a.m. to 2:30 p.m. daily (Minimum of 15 Guests)
Deli Buffet Luncheon
Mixed Greens Salad
with Toppings and Dressings
Creamy Tomato Soup
Potato Salad with Bacon and Chives
Sweet and Sour Coleslaw
Assorted Sliced Cheeses
Sliced Tomato, Red Onion and Lettuce
Assorted Rolls and Breads
Brownies and Cookies
The Wauwinet Lunch Buffet
House Baked Rolls with Butter
Potato and Leek Soup
Mixed Baby Greens
Blue Cheese and Red Onion
Roasted Vegetable Salad
Farro and Arugula
Herb Roasted Fingerling Potatoes
Selection of Imported and Domestic Cheeses
Cookies and Brownies
Fresh Fruit Salad
Choice of Two
Selection of our pastry chef’s favorites. Changes daily.
Roasted Organic Chicken Breast
Wild Mushroom Ragout and Madeira Jus
Braised Beef Short Ribs
Asparagus Tips and Red Wine Jus
Broccoli Rabe and Lemon and Saffron Broth
Vegetable and Mushroom Gratin
"Portobello Mushrooms, Tomatoes, Eggplant, Zucchini, Parmesan and Herbs"
Great Point Picnic Baskets
All picnics include Cape Cod Potato Chips, whole fruit and a cookie
TOPPER’S Lobster Roll
Brioche Bun, Boston Bibb, B&B Pickles, Meyer Lemon Mayonnaise
Grilled Chicken Club
Cob-Smoked Bacon, Tomato, Bibb Lettuce, Mayonnaise, Brioche
Cob-Smoked Bacon, Bartlett’s Farm Tomato, Bibb Lettuce, Mayonnaise, Brioche
"Mozzarella, Tomatoes, Pesto, Balsamic Reduction, Ciabatta Add Prosciutto"
Traditional Scones served with
"Devonshire Cream, House-Made Fruit Preserves, Lemon Curd Assorted Miniature Pastries Seasonal Berries served with Whipped Cream Assorted Tea Sandwiches"
Selection of Teas including
"Earl Grey Chamomile Peppermint English Breakfast Rooibos Chai Jasmine Green"
A La Carte Break Items
Bagels with Cream Cheese and Smoked Salmon
Bagels with Cream Cheese
Fresh-Baked Muffins and Croissants, and Cinnamon Rolls or Chocolate Croissants
Fresh Fruit, Granola and Yogurt Parfait
Whole Fresh Fruit
Seasonal Fruit Platter
Fresh Crudités Platter
Imported and Domestic Cheese Platter
House Charcuterie Platter
TOPPER’S Trail Mix
Cape Cod Potato Chips
House-Baked Brownies & Blondies
Butler-style Hors D’oeuvres
Choose 4 — Additional selections will be charged per item. One-hour duration.
Marinated Crab Salad
Mango and Cucumber on Crispy Sushi Rice
"Goat Cheese and Lollis with Pistachio and Balsamic Syrup"
Truffle Deviled Eggs
Mini Lobster Tacos
Avocado and Micro Cilantro
Chicken Liver Mousse
Red Onion Relish on Toasted Brioche
Togarashi Spiced Hamachi Tartare
Yuzu Mayo on a Moo Shoo Chip
Egg Mimosa on Toasted Brioche
Smoked Bluefish Pâté
"Pickled Red Onion, Radish and Celery on a Curry Lavash Cracker"
Burrata and Basil on Crostini
Soy Syrup and Wasabi Aioli
Wagyu Beef Meatballs
Tamarind and Soy Glaze and Toasted Sesame
Mini Lobster Crab Cakes
Mini Croque Madame
Smoked Ham, Gruyere and Quail Egg
Yuzu and Nori Sabayon
Grilled Manchego Cheese
Truffle Honey and Golden Raisin Compote
Truffle and Mushroom Cappuccino
Fig Jam and Crispy Prosciutto Ham
Tarte Flambé with Bacon
Onions and Crème Fraiche
Mushroom and Goat Cheese Flatbread
"Imported and domestic cheeses Served with seasonal fruits Carr’s crackers and French bread"
"Fine terrines, cured meats and pâtés Served with various mustards, pickles Country bread"
$150 attendant fee
SEASIDE RAW BAR
"Served with Lemon Wedges, Cocktail Sauce and Mignonette Sauce East Coast Oysters Local Littleneck Clams Poached Jumbo Shrimp"
Raw Bar Additions:
"All served with Crispy Wonton Chips Lobster Salad Crab “Louie” Tuna Tartare Scallop Ceviche"
POTATO MARTINI BAR
"Featuring classic Yukon Gold potato puree Roasted garlic mashed Red Bliss potatoes Maple sweet potato pure"
Toppings to include;
"Whipped butter, chopped bacon, cheddar cheese, blue cheese, chives, sour cream, marinated mushrooms, Bordelaise sauce, spiced pecans, and cinnamon butter Truffle Potatoes (4 Supplement) Sautéed Shrimp (6 Supplement"
LETTUCE WRAP STATION
"Shredded duck confit Poached shrimp"
"Shredded carrot, toasted peanuts, crispy onions, avocado, cilantro, chopped chili, hoisin sauce and sweet and sour fish sauce. All wrapped to order in Bibb lettuce"
"Garlic-rubbed Toasted Baguette Topped to order with Marinated Tomatoes, Roasted Eggplant, Imported Prosciutto, Fresh Basil, Sautéed Mushrooms, Mozzarella, Goat Cheese and Brie Cheese $23 per person"
CHEESE FONDUE STATION
"Melted Gruyere, Emmental and Raclette Cheeses flavored with a hint of Kirsch and White Wine. Served with French Bread, Marble Potatoes, Cherry Tomatoes, Asparagus Spears & Apples $30 per person"
"Red-Wine Braised Pulled Short Ribs and Pulled Buffalo Chicken served on miniature Brioche Buns. Toppings include Marinated Mushrooms, Pickled Red Onions, Applewood-Smoked Bacon Bits, Cheddar Cheese & Blue Cheese $28 per person | Price based on three pieces per guest"
"Beef, Tuna & Cured Salmon Tartare are served in Martini Glasses. Toppings include Red Onion, Chives, Capers, Cornichons, Micro Cilantro, Marinated Cucumbers, Dynamite Sauce, Wasabi Crème Fraiche, Ponzu & Horseradish Cream $40 per person"
"Wild American Hackleback, Royal White Sturgeon, Siberian Sturgeon or Royal Osetra served with Egg Yolks, Egg Whites, Minced Red Onion, Crème Fraiche, Toast Points & Potato Blinis Market Price"
"Sliced Prosciutto, Salami, Capicola, Hard and Soft Cheeses, Marinated Artichoke Hearts, Roasted Peppers, Marinated Mushrooms, Various Pickles, Served with Baguette and Crackers $25 per person"
Topper’s Lobster Bake
"For groups of 15 or more Prices are based on buffet duration of one and a half hours."
Mixed Greens Salad
Red Onion and Blue Cheese
Creamy Clam Chowder
Split Steamed 1 ¼ Pound Lobster
($15 supplement for shelled lobster)
"Herb-Marinated Grilled Chicken or Petite Filet"
(Supplement $20 pp)
Steamed Local Littleneck Clams
Sautéed Green Beans
Onions and Bacon
Roasted Fingerling Potatoes
Corn on the Cob
Topper’s Brown Bread
"Selection of one per course Tableside Choice supplement of $15 per person per additional selection"
Lobster and Crab Cakes
Roasted Corn Relish, Mustard Crème Fraiche
Pan-Seared Diver Scallops
"Truffle and Parmesan Risotto, Petit Greens, Brown Butter Emulsion"
Peppered Beef Carpaccio
"Watercress, Roasted Garlic Aioli, Parmigiano Reggiano, Herb Croutons"
Ahi Tuna Poke
"Pickled Cucumber, Avocado Puree, Wakame, Sticky Rice, Dynamite Sauce"
Lobster Soup & Salad
"Chilled Lobster Salad with Mache, Snap Peas, Radish and Lemon Aioli, Bisque Demitasse"
Creamy Lobster Bisque
"Crème Fraiche, Chives, Truffle Lobster Crouton"
English Pea Soup
Crème Fraiche, Mint, Shaved Radish
Roasted Tomato Soup
"Roasted Garlic Cream, Tarragon Oil, Ricotta Crouton"
Roasted Butternut Squash Bisque
"Pink Lady Apple, Roasted Chestnuts, Sage (September-October)"
"Shaved and Marinated Vegetables Goat Cheese, Champagne Vinaigrette"
"Roasted Beet and Blue Cheese Tart Marinated Pears, Candied Pecans"
"Local Burrata Cheese, Aged Balsamic Vinegar Various Basils (July-September)"
Tuscan Kale Salad
"Pickled Fennel, Ricotta Salata, Pine Nuts Roasted Garlic and Lemon Dressing"
Frisee and Endive Salad
"Blue Cheese, Honey-Poached Cranberries Toasted Walnuts, Bacon Lardons"
"Selection of one per course Tableside Choice supplement of $20 per person per additional selectio"
Herb-Crusted Atlantic Halibut
"Olive Oil Mashed Fingerling Potatoes, Broccoli Rabe, Oven-Dried Tomatoes, Lemon & Saffron Broth"
Grilled Block Island Swordfish
"Cannellini Bean and Piquillo Pepper Ragout, Swiss Chard, Linguica, Sauce Vierge"
Butter-Poached Maine Lobster
"Roasted Baby Vegetables, Truffle Potato Puree, Champagne and Citrus Sabayon"
Miso-Glazed Roasted Salmon
"Scallion Rice, Braised Baby Bok Choy, Ginger & Citrus Beurre Blanc"
Roasted Gianonne Chicken Breast
"Anson Mills Heirloom Grits, Cipollini Onions, Haricots Vert, Morel Mushroom Sauce"
Braised Pineland Farms Beef Short Ribs
"Smoked Potato Puree, Roasted Baby Carrots, Creamed Spinach, Huckleberry Jus"
Grilled Berkshire Pork Chop
"Sweet Potato Puree, Dried Fig Compote, Braised Swiss Chard, Whole Grain Mustard Jus"
Roasted Prime Beef Filet
"Potato Gratin, King Trumpet Mushrooms, Glazed Asparagus Bouquet, Bordelaise Sauce"
"Herb and Parmesan Polenta, Broccoli Rabe, Mushroom “Bolognese”, Gremolata"
Seasonal Wild Mushroom Risotto
"Roasted Jumbo Green Asparagus, Hazelnuts, Parmigiano Reggiano Emulsion"
Duet Entrée Options
"Roasted Prime Beef Tenderloin and Butter-Poached Maine Lobster"
"Truffle Potato Puree, Asparagus Bouquet, Sauce Bordelaise, Champagne and Citrus Sabayon"
"Roasted Gianonne Chicken and Sautéed Black Tiger Prawns"
"Wild Mushroom Risotto, Green Asparagus, Hazelnuts, Parmigiano Reggiano Emulsion"
"Pan-Seared Diver Scallops and Braised Beef Short Ribs"
"Smoked Potato Puree, Roasted Baby Carrots, Creamed Spinach, Red Wine Jus"
"Selection of one per group, per course Supplement of $10 per person per additional selection"
"A SEASONAL SELECTION BY TOPPER’S PASTRY CHEF Or WEDDING CAKE"
"The Wedding Cake Can Be Substituted as the Third Course. Wedding Cakes, Cupcakes, and Other Baked Goods Are Available Through Our Pastry Department. Please Contact Your Conference Service Manager for More Information. The Hotel Will Cut and Serve the Cake with Berry Compote or Vanilla Ice Cream. $3 Per Person Cake-Cutting Fee Applies for Any Cake Brought In From an Off-Property Vendor"
Buffalo Chicken Sandwiches
Blue Cheese Dressing, Celery Root Slaw
Mini Lobster Rolls
Brown Butter Mayonnaise
Grilled Manchego Cheese Sandwiches
Truffle Honey, Golden Raisin Compote
Lobster and Crab Cake Sliders
New England Clam Chowder
Red Bliss Potato
"ncludes supplies, staff and town permit Available weather permitting till 11 p.m. Daily"
"Milk Chocolate, Graham Crackers, Marshmallows Extra-Long Skewers"
"$25 per person for the duration of your event. Please let your planner know the exact number of non-drinkers or underage guests."
A La Carte Beverages
"Assorted Pepsi Products Still Water Sparkling Water Nantucket Nectars Lemonade Republic of Tea Dajeeling Iced Tea Apple, Cranberry or Tomato Juice Freshly Squeezed Orange Juice or Grapefruit Juice"
Coffee and Tea
"Lavazza Coffee & Decaf and Tea Forte Selections Coffee-to-Go: Boxed Lavazza Coffee or Decaf Includes cups, stirrers, sugars and creamers"
Premium Bar Package
Consumption Bar at $16 per drink Or 5-hour Package Bar $100 per person
Additional $23 per person for any additional hours 5-hour continuous minimum for open bar package $500 minimum spend applies for any bar package $150 bartender set-up fee per bartender (up to 2 bars) $200 per set-up for more than 2 bars.
Included in Premium Bar
"Vodka: Ketel One Gin: Tanqueray Rum: Goslings Tequila: Espolon Silver Bourbon: Maker’s Mark Scotch: Glenlivet Cordials: Frangelico, Sambuca, Bailey’s, Hennessy V.S. (after dinner)"
Well Bar Package
Consumption Bar at $14 per drink Or 5-hour Package Bar $85 per person Additional $20 per person for any additional hours *5-hour continuous minimum for open bar package $500 minimum spend applies for any bar package $150 bartender set-up fee per bartender (up to 2 bars), $200 per set up for more than 2 bars.
Included in Well Bar:
Vodka: Tito’s Gin: Highclere Castle Rum: Bacardi Silver Tequila: Bribón Blanco Bourbon: Buffalo Trace Scotch: Johnnie Walker Red
at $8 per drink (choose 3) Stella Artois Harpoon IPA
Nantucket Cisco Brewery
Whale’s Tale Pale Ale Gripah Grapefruit IPA Shark Tracker Lager
Locals Only Bloody Mary Bar
Add to any bar package or have on its own Consumption Bar at $16 per drink Nantucket Bloody Mary Mix Triple Eight Vodka, Plain and Flavored
Mimosa And Bellini Bar
"Add to any bar package or have on its own Consumption Bar at $16 per drink House Prosecco Selection of Chilled Juices and Purées"
"One Half-Hour Duration Please select one item which will be butler-passed, or create your own tray-passed signature drink"
Prosecco, Cranberry Juice
"Prosecco, White Peach Puree Hint of Raspberry"
"Cranberry-Infused Vodka, Ginger Beer, Cranberry Juice, Lime"
Dark and Stormy
Goslings Dark Rum, Ginger Beer, Lime
Venice Spritz, on the Rock
Aperol, Prosecco, Fresh Squeezed Orange Juice
BANQUET WINE LIST
BANQUET WINE LIST
Our Sommelier will be happy to assist you with wine selections for your event. All wines are charged by the bottle on consumption and are not included in our bar package pricing. All wines are subject to change based upon availability and vintage.
Champagne And Sparkling Wines
Krug, Brut Grande Cuvée Champagne, France Veuve-Clicquot, Brut Champagne, France, 2012 Laurent Perrier, Brut, Champagne, France Canard-Duchene, Cuvee Leonie, Brut Rose, Champagne, France Roederer Estate, Brut, Anderson Valley, California Lucien Albrecht, Crémant d’Alsace Brut Rosé, Alsace, France Jeio by Bisol, Prosecco di Valdobbiadene DOCG, Italy
Pinot Bianco/Grigio —
Borgo M, Delle Venezie, Friuli-Venezia, Italy
Sauvignon Blanc —
"Merry Edwards, Napa, California Celestin Blondeau, Sancerre, Loire, France Chateau Ducasse, Bordeaux Blanc, France Wither Hills, Marlborough, New Zealand"
"Far Niente, Napa, California Penfolds, Bin 311, S.E. Australia Bravium, Russian River, California J Vineyards, Napa/Sonoma, California"
White Burgundy —
"Morey-Coffinet, Chassagne-Montrachet, Burgundy, France J.J.Vincent, Marie Antoinette, Pouilly Fuisse, France Jean-Pierre Grossot, Chablis, Burgundy, France"
"Domaines Ott, Chateau Romassan, Bandol, France Château Gassier, Esprit, Côtes de Provence, France"
Ridge, East Bench, California
Pinot Noir —
"Penner Ash, Willamette Valley, Oregon Davis Bynum, Jane’s Vineyard, Russian River, California Broadley Vineyards, Willamette Valley, Oregon"
Italian Red —
"Barbi, Brunello di Montalcino, Tuscany, Italy D. Conterno, Baluma, Nebbiolo, Piedmont, Italy Nino Negri, Valtellina Quadrio, Piedmont, Italy"
Cabernet Sauvignon —
"Bella Union by Far Niente, Napa, California RouteStock, Route 29, Napa, California Gravel Bar, Columbia Valley, Washington"
"Duckhorn, Napa, California Alexander Valley Vineyards, Alexander Valley, California"
"Marcel Lapierre, Morgon, Cru, Gamay, Burgundy, France O. Leflaive, Oncle Vincent, Bourgogne Pinot Noir, Burgundy, France"
Château de Bellevue, Lussac Saint-Émilion, Bordeaux, France
Megaphone, Cotes de Ventoux Rouge, Rhone, France
FEES & SPACES
FEES & SPACES
Ceremony Fee And Facility Rental
"Included up to 90 guests are, among other things: ceremony location and preparation, any and all silverware, serving plates, china/dining plates, glasses, Topper’s linens, votive candles, salt/pepper shakers (excluding any special linens, chargers or other decorative items that the group may elect to rent from outside vendors). Any groups over 90 guests will need to supplement all service items with rentals. For tented events (weddings or other groups on the lawn in a tent), groups must supply all their own rental china/glass/silver, etc.; for the evening regardless of the size of the group."
Exclusive Whole-house Weekend
"To accommodate groups over 90 guests, a whole-house buyout is required. This includes, but is not limited to, all rooms, all function space, and a rented tent for group’s exclusive use (at the group’s expense). The entire property and food and beverage outlets will be closed to the public during the duration of the wedding day. Should the group decide to host additional on-site events over the course of the weekend, food and beverage outlets will be closed to the public during that time. Start the weekend off with a welcome dinner and end the weekend with a wonderful Sunday brunch! Minimum stay requirements apply for the Inn."
Bar Set-up Fee
"A fee of $150 is added to any banquet or function requiring its own bar set-up. Minimum number of bars is decided by the Conference Service Manager based on guest count. Additional bar set-ups are available upon request: $150 each for first 2 bars and $200 each for more than 2 bars."
"A 15% service charge is added to all functions for payment to the hourly paid wait staff, service employees and service bartenders. An administrative fee of 7.5% is added to all function and event orders. The administrative fee is not a tip or service charge for wait staff, service employees and service bartenders, and is subject to 7% Massachusetts State and local sales tax. Prices are subject to change."
"Unamplified music is permitted outdoors for the ceremony. Amplified music is permitted on the Terrace up until 10:00 p.m., which is Nantucket Town’s Ordinance stipulation of conclusion of amplified music in an outdoor location. In the case of a “Whole House” event, music can continue indoors till 1:00 a.m."
"A firm guarantee of guests attending must be received by the Catering Office at least 72 hours in advance of the function date. If a guarantee is not provided, the original count, provided at time of booking, will serve as the guarantee. The Group will be charged for the guarantee or the exact count, whichever is higher."
"The Resort will accept welcome amenities for guests for in-room delivery only. There will be a delivery fee of $3 per delivery to each guest room of welcome amenities, including gift baskets, gift bags, and welcome letters."
Shipping And Packages
"Any and all packages and/or equipment shipped in advance by the Group to the Resort must be clearly labeled with the guest/recipient’s name, the group name, and the date of the guest/recipient’s arriva"
"Indoor Space, Heat/AC Set up: Existing, Banquet, Conference, U-Shape, and Classroom Max Capacity: 60 Guest"
"Indoor Space, Heat/AC Set up: U-shape, Conference, Banquet Max Capacity: 30 Guest"
"Indoor Space, Heat/AC Set Up: Banquet, Conference Max Capacity: 16 Guests"
"Outdoor Space Set Up: Existing, Banquet"
"Outdoor Space Set Up: Existing, Max Capacity: 20 Guests"
"Outdoor Space Set Up: Ceremony, Banquet Max Capacity: 40 Guests"
"(Rented by Group, Whole House Required) Outdoor Space, Heat Set Up: Banquet, Conference, U-Shape, Classroom Max Capacity: 200 Guests"