E V E N T S2 0 1 9 / 2 0 2 0

Y O U R E V E N T AT AT R I A2 0 1 9 / 2 0 2 0

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M E N U O P T I O N S

B E V E R A G E O P T I O N S

F E E S & TA X E S

R E N TA L S A N D A D D O N S

M E N U P L A N N I N G O P T I O N S :

1 S A L A D

2 E N T R É E S( + S i l e n t Ve g e t a r i a n )

1 D E S S E RT o rC A K E

$ 7 5 p e r p e r s o n

H O R S D ’ O E U V R E S

S TAT I O N S

A D D I T I O N S

A F T E R H O U R S

2 S TA RT E R S / S A L A D S

2 E N T R É E S ( + S i l e n t Ve g e t a r i a n )

1 D E S S E RT a n dC A K E

$ 8 5 p e r p e r s o n

+OR

PA S S E DH O R S D ’ O E U V R E S

Miniature Lobster Rollsvineyard classic in one bite

Veggie Spring Rollssweet and sour dipping sauce

Duck Con�t Spring Rollsfresh plum sauce

Tuna Tartar On Crispy Seaweedwasabi cream

Shiitake Tempuraponzu and wasabi

Cucumber Smoked Salmondill cream

Grilled Scallops with Prosciutto or Bacon vintage balsamic

Coconut Crusted Prawnsindonesian peanut sauce

Tru�ed Mushroom Risotto Ballsparmesan

Lobster Corn Fritter

Prosciutto Wrapped Asparaguscrumbled goat cheese

Crispy Caprese Skewersmozzarella, garden basil

$3 for vegetables$4 for meat and �sh

$5 lobster

S A L A D S

Sliced Heirloom Tomatoes with Fresh Burratatomato relish, basil pesto, crispy parmesan crusted tomato, olive oil, vintage balsamic

Island Greens with Blueberries & Gorgonzolahazelnuts, shaved red onions, balsamic vinaigrette

Chilled Hearts of Romaine Caesarcrispy capers, sourdough, grilled lemon

Beet “Carpaccio” with Goat Cheese &Toasted Almondsradish, butter lettuce, golden beets, ver jus vinaigrette

Arugula & Peachcrispy prosciutto and feta

S TA RT E R S

Lobster Macaroni n’ Cheesecheddar, mascarpone, goat cheese, fresh thyme

Pan Seared Lump Crab Cakes with Summer Corn Pureetomato-basil relish

Pepper Seared Beef Carpaccio with Asparagus & Goat Cheeseisland greens, sourdough, capers

Island Clam Chowdermv classic

Lobster Bisquebounty of island lobster

Tomato Gazpacho Cocktail with Chilled Prawnlemon

Crispy Wok Fried Point Judith Calamari with Sambal Aioli & Watercresspreserved lemon, fragrant herbs, toasted sesame

E N T R É E S ( S E A F O O D )

Prosciutto Wrapped Cod with Lobster Whipped Potatoescorn butter, island greens

Grilled �ick Cut Sword�sh with Dill Whipped Potatoescrispy capers, watercress, shaved red onions, beurre blanc

Roasted North Atlantic Halibut with Lobster-Tomato Relishcavatelli, tomatoes, summer squash, parmesan

Crispy Wok Fired Two-Pound Martha’s Vineyard Lobstercitrus butter, island greens, potato puree+$10

E N T R É E S( M E AT & P O U LT R Y )

Red Wine Braised Short Ribstru�ed potato puree, broccolini, sauce bearnaise

Oven Roasted Bluefoot Chicken with Crispy Shoestring Potatoesisland greens, gorgonzola, red onions, candied garlic vinaigrette

Mustard Braised Pork Shoulder with Mili’s Mascarpone Grits grilled peaches, mv prufrock cheese, upland cress

Atria’s Turf & Turf �ick Cut Cast Iron Seared Filet Mignon / Filet Mignon & Short Ribstru�ed potato puree, broccolini, sauce bearnaise+$5

Atria’s Surf n’ Turf Filet Mignon & MV Lobster Tailmelted leek gratin+$15

E N T R É E S ( V E G E TA R I A N )

Roasted Mushroom Risotto with Summer Tru�es & Goat Cheeseroasted beets, vintage balsamic

Harvest Pasta with Heirloom Tomato & Burratabasil, summer zucchini, squash, reggiano, toasted garlic

K I D S & V E N D O R S

Plain Buttered Pasta with Parmesan

Vendors will have a choice of your selected entrées and priced a la carte.

Hamburger / Cheeseburger & Fries

Mac & Cheese

$25

S TAT I O N S

Cheese Platedomestic cheeses, jams & chutneys, toast & crackers($6 per person)

Oyster, Clam & Crab Claw, Prawn Towerseaweed salad, ceviche, champagne mignonette, lemons (pick 3, $12 without lobster; $18 with)

L AT E N I G H T M E N U

Late Night Sliders mini versions of out famous burgers to help curb late night munchies

Grilled Cheese

Pizza

Pigs in a Blanket with Assorted Dipping Sauces

Basket of Tru�ed Fries

$8 each per person

S I D E S & S H A R E S

Boccolini garlic, olive oil

Tru�e Friestru�e oil, tru�es, parmesan

Lobster Mac n’ Cheesemv lobster, cheddar, mascarpone, gruyere

$8 per person

$15 per person

D E S S E RT( B U F F E T / M I N I S )

Raspberry & White Chocolate Custard

Caramel Panna Cotta

Mocha Mousse with chocolate espresso

House Made Cookieschocolate chip, white chocolate & macadamia, peanut butter, ginger spice

Chocolate Moussewith toasted pralines

Berry Tri�esberries, pound cake, cream

S’Mores made for you ready to go

D E S S E RT ( P L AT E D )

Atria’s Molten Chocolate Cakecappuccino ice cream

Raspberries & Cream

Crème Brulèetwist on a classic

Caramel Pots de Cremewhipped cream, cocoa nibs

Fresh Sorbetchanges daily

Summer Strawberry Shortcakebuttermilk biscuit, cream

Frozen Greek Yogurt raspberry, toasted pecans, honey

$5 each

B U F F E T B R U N C H

$50pp

$12 each pp

$6 each pp

$225 up to 75 guests $325 up to 150 guests

Morning Pastriesraspberry, pecan, lemon, cinnamon

Greek Yogurt & Berries with toasted almonds and honey

French Toastwith maple syrup, bananas, crème anglaise

Seasonal Fruit Saladin season fruits

Morning Potatoeswith caramelized onions, shiitake mushrooms

So� Scrambled Eggswith mascarpone, chives, smoked bacon and sausage

S U B S T I T U T E S/ A D D O N S

Lobster Scramble

Eggs Benedictham and/or smoked salmon

C O F F E E & T E AS TAT I O N S

Fresh Brewed Co�eecream, milk, sugar,

Premium Teasa variety of tea selections, lemons and sweeteners

Vegetable Quiche

A t r i a H o u s e R e d a n d W h i t e W i n e

3 D o m e s t i c a n d C r a � B e e r s( D r a � a v a i l a b l e a t b a r s )

H o u s e C a l l L i q u o r

AT R I A W E D D I N G

P r o s e c c o To a s t$ 8 p e r p e r s o n

Ve u v e C l i c q u o t To a s t( w i t h c o r k i n g c e l e b r a t i o n i f d e s i r e d )

$ 1 4 p e r p e r s o n

C u s t o m i z e d S p e c i a l t y C o c k t a i l$ 1 0 p e r p e r s o n

A D D I T I O N S

To p S h e l f L i q u o r s

D o m e s t i c , C r a � , I m p o r t e d , D r a � ( a v a i l a b l e a t b a r )

P r e m i u m H o u s e C h o s e nW i n e P a i r i n g

C h a m p a g n e To a s t

C u s t o m i z e d S p e c i a l t y C o c k t a i l( C o c k t a i l H o u r )

P R E M I U M W E D D I N G

B E V E R A G E PA C K A G E S :5 H o u r P a c k a g e

$78 per person

$96 per person

B Y C O N S U M P T I O N

A l l b e v e r a g e s a r e c h a r g e d b y c o n s u m p t i o n .

P r i c e d a l a c a r t e .

�e beverage choice must be made 10 days prior to the event to assure availability. Within 10 days of the event, our

wine steward will select appropriate house wines and beverages. All beverages a�er package hours will be charged by consumption.

Your beverage package starts when guests arrive.

M AY ~ $ 3 0 0 0

M E M O R I A L D AY W E E K E N D ~ J U N E ~ $ 4 0 0 0

J U LY & AU G U S T ( i n c l u d i n g L a b o r D a y w e e k e n d ) ~ $ 7 5 0 0 - $ 1 0 , 0 0 0

S E P T E M B E R ~ $ 4 5 0 0

C O L U M B U S D AY W E E K E N D ~ $ 4 5 0 0

O C T O B E R ~ $ 3 5 0 0

D AY T I M E ( A M ) F U N C T I O N S ( 4 h r s a n d u n t i l 4 p m ) ~ $ 2 5 0 0

W H O L E H O U S E E X C L U S I V E LY

PAT I O & G A R D E N ( M a y , J u n e , S e p t e m b e r , O c t o b e r ) ~ $ 2 0 0 0

PAT I O & G A R D E N ( J u l y & A u g u s t ) ~ $ 3 0 0 0

U P S TA I R S P R I VAT E D I N I N G R O O M ~ $ 3 0 0

M A I N F L O O R ( J u n e , S e p t e m b e r , r a t e v a r i e s f o r J u l y & A u g u s t ) ~ $ 2 5 0 0

M A I N F L O O R ( M a y & O c t o b e r ) ~ $ 2 0 0 0

B R I C K C E L L A R B A R ( M a y ) ~ $ 1 5 0 0

B R I C K C E L L A R B A R ( J u n e , S e p t e m b e r , O c t o b e r ) ~ $ 2 5 0 0

B R I C K C E L L A R B A R ( J u l y & A u g u s t ) ~ $ 5 0 0 0

B R I C K C E L L A R B A R ( L a b o r D a y We e k e n d ) ~ $ 6 0 0 0

P R I VAT E A R E A S O F AT R I A

For exclusive use of the facility, the following prices apply. Pricing is based on events up to 6 hours. Events exceeding 6 hours, will be subject to additional site and sta�ng fees at $450 per hour. Whole house exclusivity based on minimum of 75 people. Other areas: no

minimum required. Most rates outside of July and August apply to Friday & Saturday. Other days may be discounted.

2 0 1 9 / 2 0 2 0 S I T E F E E S

TA X E S18% WHOLE HOUSE SERVICES (based on food & beverage)

6.25% TAX (based on food & beverage)

5% ADMINISTRATION (based on whole bill outside of service & tax)

$200 per bar (1-3)

R E N TA L S & A D D O N S

A D D O N S

Something a little extra for your guests.

Fire Pit with Adirondacks ~ $200

Manned Cotton Candy Machine ~ $5 per person (50 minimum)

Late Scotch & Whiskey Bar $100 Set-up, priced on consumption

DJ Booth $250 using your hired DJ, $750 including a DJ hired by Atria for up to 4 hours

AV Microphone, outside or inside ~ $100, both ~ $150

Music System: iPod/iPad/phone dock, outside or inside ~ $100, both ~ $150TV Monitor for Photo Loop ~ $125

Lawn Sports Cornhole, Giant Connect 4, Giant Jenga ~ $75 Each

N o N o ’s

Confetti Glitter

Cigars or CigarettesOutside beverages

A D D I T I O N A L H O U R S Atria us yours for 6 hours (outside of set-up & breakdown)Additional Hours are available ~ $450 per hour

Atria’s inventory is available to you including tables, chairs, white linens, tableware, and lighting. Rentals may be added for your theme

and/or vision. Lawn tents require rented tables, chairs, linens, lighting and sides. Our administration can help with all rental coordination.

R E N TA L S