The Classic Wedding Package

Classic Wedding Package

The Wedding Lounge

The Wedding Lounge is available to you and your wedding party throughout the day as a storage area and getting ready space.

The Lounge includes a full size mirror, couches and armchairs for you to relax, a private bathroom, private use of The Boardroom, and complimentary Champagne and hors d’oeuvres during social hour.

Social Hour

Our Ballroom Lounge offers a comfortable and intimate area for your guests to mingle. Our grand piano adds ambiance as a classic statement piece, or can be used to enhance your event with live music.

Your guests will enjoy a grand display of fruit, cheese, crudité and 4-butler style passed hors d’oeuvres over conversation and a 1-hour open bar!

Your Roosevelt Grand Ballroom Reception Includes

• Champagne toast for all your guests (Upgrade to sparkling rosé or prosecco)

• Variety of freshly baked rolls and butter

• Your selection of a salad

• Your choice of three dinner entrées

• Your choice of two side accompaniments

• Custom designed wedding cake for dessert

• Freshly brewed coffee and tea station

Other Included Amenities

• Included floor length white, ivory, or black linen table cloths

• Your choice of colored linen napkins

• Mahogany Chiavari chairs

• Custom designed fresh floral centerpieces

• Complimentary food tasting for the couple

• Free parking for all wedding guests

Pricing

• 2026 Couples: $99.00 per person

• 2027 Couples: $104.00 per person

Ask us about customizing your menu- it is our pleasure to craft your vision for your event, our options are flexible and interchangeable

Roosevelt Grand Ballroom Rental Fee: - $1,500 Friday & Saturday - $750 Thursday & Sunday

Pricing Includes Open Bar for 1 Hour

All menu pricing is subject to a 23% administrative fee and 7% sales tax.

Hors D’oeuvres — Choose Four:

• Artichoke Turnovers — With vodka tonic sauce

• Herb Leek Tarts — With goat cheese

• Mini Quiche Lorraine — With apple-wood smoked bacon, sweet onion, & Swiss cheese

• Vegetable Pot Stickers — With a soy dipping sauce

• Grilled Stuffed Eggplant — With sweet potato mousse & habanero chili

• Spinach, Potato & Onion Torte

• Cauliflower Risotto Balls

• Sweet Potato Blini — With crème fraîche

• Fried Buffalo Mozzarella

• Pancetta Wrapped Figs

• Bacon Wrapped Dates — stuffed with Manchego cheese

• Smoked Salmon on English Cucumber — With tzatziki, dill, & shallot

• Caprese Skewers — With balsamic reduction

• Serrano Ham Croquettes — With Manchego cheese

• Chicken, Beef or Vegan Satay — With a Thai peanut sauce

• Chicken Skewers — With a citrus glaze

• Angus Beef Tenderloin Crostini — With horseradish cream & pickled red onion

• Crispy Seared Pork Belly — With mango papaya slaw

• Bacon Wrapped Grilled Scallops

• Smoked Salmon Crostini — With dill, capers, and lemon

• Sushi Grade Ahi Tartar — On a seasoned wonton crisp

• Spicy Tuna Tempura Sushi Roll

• Lobster Stuffed Mushrooms — With truffle hollandaise

• Goat Cheese Truffle — Served on toasted crostini

• Mushroom Arancini — With sriracha aioli

• Grilled Ciabatta with Mozzarella — With garlic blended pico de gallo

Salad Course — Choose One:

• Greek Style Salad — Hot house cucumbers, red & yellow bell peppers, grape tomatoes, thinly sliced red onion, kalamata olives & feta cheese with a garlic oregano red wine vinaigrette

• Arugula, Fennel & Mandarin Orange Salad — With an orange thyme vinaigrette

• Bib Salad — Bib lettuce, cherry drop tomatoes with a green goddess dressing

Dinner Entrees — Choose Three:

Meat

• Pork Tenderloin Medallions — Cherry apple compote with a hard cider mustard sauce

• Pork Short Ribs — Maple chipotle BBQ sauce & a ginger sesame slaw

• Roast Prime Rib — Creamy horseradish & au jus

• Peppered Beef Tenderloin — With a burgundy veal demi

• Honeymoon Roast Coulotte Steak

• Spice Rubbed Short Ribs — Boneless ribs with a wild mushroom burgundy demi

• Lamb Shank — Braised in red wine

Seafood

• New England Baked Scrod — Lemon herb panko crust

• Pan Seared Salmon — With sugar spice & mustard sauce

• Grilled Swordfish — With grilled pineapple salsa

• Northampton Style Crab Cakes — Lump crabmeat, with roasted corn, sweet bell peppers & green onions, flash fried, with a remoulade sauce

• Pan Seared New England Scallops — With a roasted tomato buerre blanc

• Baked Stuffed Jumbo Shrimp (+$5pp) — Jumbo shrimp with a roasted corn, shallots, sweet bell peppers & crab meat stuffing

Poultry

• Chicken Picatta — Pan seared with a lemon caper white wine sauce

• Chicken Cordon Bleu — Black forest ham & Gruyere in a panko crust with a wild mushroom ragout

• Rosemary Lemon Chicken — With a garlic thyme chicken broth

• Honey Balsamic Chicken — Slow roasted with a honey balsamic glaze

• Cornish Game Hen — Herb crusted & slow roasted

• Stuffed Chicken Breast — Andouille sausage mirepoix stuffing with a mornay sauce

Sides

• Creamy Garlic Yukon Mashed

• Herb Rubbed Red Bliss Potatoes

• Caramelized Onion Potato Gratin

• Sweet Potato Croquets

• Wild Rice Pilaf

• Seasonal Risotto

• Cauliflower Risotto

• Roasted Brussels Sprouts

• Candied Baby Carrots

• Sautéed Broccolini

• Green Bean Almandine

• Roasted Squash Medley

• Roasted Root Vegetable Medley

• Grilled Asparagus (seasonal)