Searles Castle at Windham offers two formats for your dinner service:

     tation Service offers a wide variety of entrées to your guests, but requires them to leave their table and visit the entrée station. Guests are invited up a few tables at a time by a member of our staff. This format does not require any tracking of guests selections, as each guest is offered each entrée.
    lated Service offers your guests one entrée, but affords them the full service of our Professional Wait staff. This format requires each guests entrée choice be counted and tracked to provide efficient service.

All reception menus offered by Searles Castle at Windham include the following:

Stationary Hors d’oeuvres
Please select two items from the following list
Crudités of Fresh Vegetables with Herb Dip International Cheese Display
with Assorted Crackers and Fresh Fruit Display
Mexican Layered Black Bean Dip with Assorted Tortilla Chips
Tomato Basil Bruschetta with homemade crostini
Additional Selections Available for Upgrade
Butler Passed Hors d’oeuvres
Please select four items from the following lists
(Chilled Hors D’oeuvres)
Cucumber Cups with Boursin and Dill Skewered Tortellini with Pesto Cheese Sauce
Proscuitto Wrapped Asparagus with Orange Balsamic Glaze
Smoked Salmon and Chive Crème Fraiche in Puff Pastry
Smoked Turkey Salad on Belgian endive
Chicken walnut salad served in pastry puffs
Homemade ricotta with sun dried tomato and fresh herbs
Tomato basil bruschetta
Golden pineapple wrapped with smoked ham
Fresh figs wrapped with smoked ham
Chicken roulade with cranberry conserve
Fresh honeydew melon and cantaloupe wrapped with proscuitto
Peanut curry chicken salad in wonton cups
Smoked salmon and chive crème fraiche in pastry
Cucumber rounds with smoked salmon mousse
Cucumber cups with shrimp and port mayo
(Heated Hors D’oeuvres)
Triangles of Quiche Lorraine
Chicken Satay with Spicy Thai Peanut Sauce
Mushroom, Basil and Parmesan Stuffed Mushroom Caps
Filo Wrapped Spanikopita
Skewered Coconut Shrimp with Cool Lime Sauce
Marinated Chicken and Artichoke Skewers with Lemon-Thyme Mayo
Sesame Beef Skewers with Soy Dipping Sauce
Roasted chicken lollipops (choice of Cajun or oriental)
Grilled lamb skewers with minted yogurt dipping sauce
Pear chevre and leek tartlet
Italian sausage, red potato and red onion skewers
Potato latkes with sour cream and homemade apple pear chutney
Goat cheese, spinach and bacon stuffed mushrooms
Teriyaki Chicken wrapped around golden pineapple
Fried ravioli with spicy marinara dipping sauce
Country ham biscuits with grain mustard
Smoked oyster puffs
Vietnamese rice wraps with ground pork, hoisin, mint and basil
Beef empanadas with a cool lime dipping sauce
Maine crab stuffed mushrooms
Scallops wrapped in bacon
Please select one salad from the list below
Traditional Garden Salad with Vinaigrette Dressing
Classic Caesar Salad
Mixed Greens Salad with Balsamic Vinaigrette Dressing
Greek Salad with Feta Cheese and Calamata Olives
Spinach and Avocado Salad with Warm Bacon Dressing
Bradford Salad with Walnuts, Raspberries and Bleu Cheese Crumbles and Raspberry Vinaigrette
Please select one starch from the list below
Chef Paul’s Gourmet Rice Pilaf
Roasted Red Bliss Potato with Garlic and Rosemary
Parsley Rubbed New Potato
Creamy Mashed Red Bliss Potato
All Entrees are served with Warm Dinner Rolls and Fresh Herbed Butter and
a Medley of Seasonal Fresh Vegetables
Dessert and Coffee
The following items are included in each entrée price
A Complete Coffee Station
Coffee Station will be available after dinner and
Will remain available throughout your event
An Embellishment for your Wedding Cake
Please select one of the following:
Fresh Strawberry Puree
Fresh Raspberry Puree
Handmade Chocolate Dipped Pirouette Cookie


Entrée Station Service Menus:

The Classic Wedding Reception Menu

Chef Attended Entrée Selections
Please select two:
Baked Breast of Chicken with Classic Bread Stuffing
Chicken Broccoli and Ziti Alfredo
Sautéed Sirloin Tips with Bordelaise
Chicken Picatta with Lemon and Capers
Baked Fresh Haddock (lightly breaded)
Chef Attended Carving Items
Please select two:
Roast Top Round of Beef served with a Mushroom Sauce
Virginia Baked Ham served with a Pineapple Raisin Sauce
Roasted Breast of Turkey served with a Sauce Supreme and
Cranberry Chutney

The Elegant Wedding Reception Menu

Chef Attended Entrée Selections
Please select two:
Chicken Cordon Bleu
Chicken Française
Shrimp and Scallop Alfredo
Minted Grilled Lamb Brochettes
Fresh Salmon Steak with Lemon Butter
Sliced New York Sirloin Steak
Chef Attended Carving Items
Please select two:
Roast Top Round of Beef served with a Mushroom Sauce
Pecan Crusted Pork Loin served with a Pear Chutney
Mustard Rubbed Leg of Lamb
Roasted Breast of Turkey served with a Sauce Supreme and
Cranberry Chutney

The Grand Wedding Reception Menu

Chef Attended Entrée Selections
Please select two:
Baked Shrimp Stuffed with a Seafood Stuffing
Pan Seared Swordfish Steak with a Sweet Red Pepper Sauce
Tournedos of Beef Flambé with sauce robert
Dijon Chicken with Vermouth
Chef Attended Carving Items
Please select two:
Roasted Loin of Lamb served with a Minted Yogurt Sauce
Roasted Tenderloin of Beef served with a Red Wine and Shallot Sauce
Honey Glazed Pork Tenderloin served with an Apple Pear Chutney
Cold Poached Salmon with Fresh Dill Mayo and Cucumber


Plated Service Selections:

For our plated dinner service you may offer your guests a choice of up to three entrées.
If offering a choice of entrées to your guests, an exact count is required and meal selections should
be indicated on a separate spreadsheet.
Baked Stuffed Breast of Chicken with New England Bread Pudding Stuffing, topped
with a Cider Cream Sauce
Boston Baked Haddock with Lemon Butter Sauce
Chicken Picatta lightly breaded, in a sauce of Lemon, White Wine and Capers
Classic Chicken Cordon Bleu with a Supreme Sauce
Roast Stuffed Chicken Mozel with Bleu Cheese, Apple, Bacon, Shredded Cabbage
and Caraway Stuffing, topped with a Riesling Sauce
Marinated Grilled Chicken Dijon with an Orange Dijon Sauce
Marinated Grilled Tenderloin Tips with a Caramelized Sweet Onion
and Mushroom Sauce
Roasted Butterflied Tenderloin Steak Au Poivre finished in
a Peppered, Brandy Cream Sauce
New York Sirloin Steak, seasoned and grilled
topped with mushroom sauce
Filet Mignon, Grilled 10oz Center Cut with a Red Wine Shallot Sauce
Thick Cut Pork Chop, Maple and Honey Marinated, Hickory
Boneless Lamb Loin, sliced and seared served with
Juniper Infused Au Jus and Currants
Fresh Atlantic Salmon grilled and served with a
Rich Beurre Blanc Sauce
Traditional Baked Stuffed Shrimp with Seafood Stuffing,
drizzled with Freshly Drawn Butter
Baked Stuffed Filet of Sole with Spinach and Fennel Stuffing,
Served with a Pernod Sauce
Pasta Primavera with Marinara or Alfredo Sauces and Parmesan
Cheese with a choice of Tortellini, Fusilli, Ravioli or ZitI
Grilled Vegetable Plate with Gourmet Ravioli drizzled with
Pesto infused Oil
Surf and Turf 6oz filet mignon with red wine shallot sauce accompanied by two
baked stuffed shrimp with freshly drawn butter
Substitute fresh lobster taiL
Vegan, Vegetarian, Gluten-Free and other special dietary requests along with children’s
meals available upon request.
Additionally, Our Chef Paul, will be happy to entertain your ideas for a
customized or ethnic menu.


Plated Appetizer Menu

The following appetizers are available to be served to your guests as an additional course
to your dinner service.
Minestrone Soup with Fresh Parmesan Cheese
Squash and Apple Bisque with Gruyere
Wild Mushroom Soup with Herb Crouton
Corn and Crab Chowder with Sweet Red Pepper Puree
Lobster Bisque with Fresh Lobster Meat
Fresh Fruit Mélange with Mint
Pasta Course of Ziti with Marinara and Parmesan
Marinated Grilled Assorted Mushrooms on Field Greens
Smoked Chicken and Avocado Quesadilla with Salsa and Sour Cream
Warmed Caramelized Sweet Onion Tart with Herbed Goat Cheese
Tri-color Cheese Tortellini with Alfredo Sauce Parmesan
Wild Mushroom Ravioli with a variety of Sautéed Mushrooms
 In a Light Sage Demi-Glace
Maryland Crab Cakes with Sweet Red Pepper Aioli and Frissee
Mediterranean Vegetable Ravioli with Fresh Chopped Tomato Basil Sauce and Spiced Squash
Striped Tomato & Mascarpone Ravioli drizzled with Hazelnut Oil, Gremolata Crumbs and
Sun Dried Tomato Tapenade
Layered Vegetable & Salmon Terrine with Truffle Oil, Mache & Lemon Glaze
Prosciutto, Caramelized Onion & Ricotta Agnolotti
in a Garlicky Broth with Shaved Parmesan
Lobster and Fennell Stuffed Portabella Mushroom
Extra Jumbo Shrimp Cocktail (4 per person)
With a Zesty Cocktail Sauce and Remoulade
Creamy Whipped Potato with Lobster and Chives
Served in a Martini Glass
Native Maine Lobster Ravioli
with a Nappe of Lemon Cream and Tarragon
Beef Carpaccio en Croustade with Sapa Reduction
and Horseradish Crème Fraiche


Quick Links:

If you’re searching for a setting with an elegance and style all its own, consider Searles Castle at Windham.

If you would like to know more about Searles Castle Windham click here.
Contact Details:
21 Searles Road
Windham, NH. 03087
Tel (603) 898-6597
Fax (603) 893-4608