Manchester Inn and Secret Garden Restaurant are located in Historic Ocean Grove, New Jersey.

Catered Buffet Suggestion
Private Dining for 35 to 100 guests

Salad Bar: (may include)

Mixed Green Salad
Pasta Salad
Tomatoes Marinated Cucumbers and Tomatoes

Three Bean Salad
Cucumbers
Shredded Carrots
Chick Peas w/ Sun Dried Tomatoes

Beets with Red Onion
Green Peppers
New Potato salad

Entrees:

Grilled Breast of Chicken with Mushrooms and White Wine
Breast of Chicken Francaise
Penne with Creamy Spinach Pesto Sauce
Penne with Pink Vodka Sauce
Linguini with Plum Tomatoes, fresh basil and garlic.
Broiled Sole with Scampi Bread Crumbs
Stuffed Fillet of Sole
English Cut of Prime Rib au jus
Sautéed Beef with Broccoli and Teriyaki
London Broil with Rosemary and Burgundy

Fresh Vegetable of the Season
Roasted Red Bliss Potatoes or Rice Pilaf
Rolls and Butter
Lemonade, Iced tea
Coffee, Tea, and Decaf

All above plus 6% tax and 18% gratuity
Hosted by Clark Cate and Chef William Reagor
Additional menus available

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Catered Hors d'oeuvre Suggestion

Cold:	Smoked Atlantic Salmon on garlic croutons Assorted Fresh Melon with proscuitto San Danielle Filet of Prime Beef on garlic crouton with a peppercorn dijon New Zealand Green Mussles with Brochetta
Hot:	Chicken Satay with peanut sauce Seafood Purses - Shrimp, crabmeat & scallops in fillo Teriyaki Chicken Tenderloin Sea Scallops wrapped in smokey bacon

(Sold in 50 pieces per item only)

Cold:	Italian Bread Sticks wrapped in proscuitto and provolone Fresh Grilled Vegetable Kebabs Vegetable Brochettas on Garlic Crostini Sundried Tomato & Red Pepper in Flour Tortillas
Hot:	Cajun Chicken with cool fennel sauce Vegetable Cobblers - Quiche with crumb topping Stuffed Mushroom Caps with Chef Bill's seafood or vegetable stuffing Greek Wantons with feta cheese, spinach and olives Crab Rangoon - crab and seafood in a wanton wrap Beef Empanadas - Turnovers with tomato and onions

(Sold in 50 pieces per item only)

Above are served butler style among the guests

Chilled Gulf Shrimp with cocktail sauce and lemons	$ Market price
Assorted Cheese and pepperoni board	serves 50-60 people
Fresh Vegetable platter	serves 50-60 people
Fresh Cut seasonal fruit platter	serves 50-60 people
Antipasto Salad	per person
Baked Brie with chutney and cashews

Above Platters can be made in smaller quantities

All above are plus 6% tax and 18% gratuity.
Additional suggestions available. Above includes 1 hour. Inn is BYOB

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Deluxe Wedding Suggestion

Our dining areas seat up to 75 indoors and 20 outdoors

One hour of butlered Hors d'oeuvres

Choose 4 from the attached menu, plus cheese and pepperoni board

Salad Bar: (usually includes)

Mixed Green Salad	Three Bean Salad	Beets with Red Onion
Coleslaw	Cucumbers	Plum Tomatoes
Pasta Salad	Green Peppers	Shredded Carrots
Grilled Eggplant		Fresh Mozzarella w/ Tomatoes
Marinated Cucumbers and Tomatoes		Chick Peas w/ Sun Dried Tomatoes

Entrees: (choose four entrees - $42.95)

Grilled Breast of Chicken w/ Mushrooms and white wine	Penne with Creamy Pesto Sauce
Chicken Fraincese w/ lemon and white wine sauce	Penne with Pink Vodka Sauce
Stuffed fillet of Sole with Seafood Stuffing	Broiled Sole Scampi Topping
Penne with Plum Tomatoes, fresh basil and garlic	Chicken Marsala with Mushrooms
London Broil with Rosemary and Burgundy	English Cut of Prime Rib au jus

Fresh Vegetable Medley of the Season
Roasted Red Bliss Potatoes with fine herbs
Country Blend Herbed Rice
Fresh Rolls, Bread and Butter
Fresh Fruit Platter served with cake
Cold Beverage: iced tea, lemonade
Hot Beverage: Coffee, Tea, Decaf
Includes white linen

Delux Wedding Catered Hors d'oeuvre Suggestion

Cold:	Italian Bred Sticks wrapped in proscuitto and provolone Fresh Grilled Vegetable Kebabs Vegetable Brochetta on Garlic Crostini Sun Dried Tomato & Red Pepper in Flour Tortillas
Hot:	Cajun Chicken with cool fennel sauce Vegetable Cobblers - Quiche with crumb topping Stuffed Mushroom Caps with Chef Bill's seafood or vegetable stuffing Greek Wantons with feta cheese, spinach and olives Crab Rangoon - crab and seafood in wanton wrap Beef Empanadas - Turnovers with tomato and onions Sweet and Sour Chicken with Teraki Yashida Sauce

Bar Setup Available
BYOB

All above plus 6% tax and 18% gratuity
Hosted by Clack Cate and Chef William Reagor
Additional menus available, price subject to change after 2003

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Banquet Plated Dinners

Breast of Chicken a Bourre

Salad of Mixed Field Greens with Chef's choice of dressing or Soup

Entrees: (select one)

Grilled Breast of Chicken with Mushrooms and White Wine
Chicken Francaise
Penne with Creamy Pesto Sauce
Penne or Tortellini with fresh basil, plum tomatoes and garlic
Broiled Sole with scampi Bread Crumbs
Stuffed Fillet of Sole with either seafood or vegetarian stuffing
English Cut of Prime Rib au jus
Marinated London Broil with Burgundy wine and Rosemary
Fresh Atlantic Salmon

Beverage: Iced Tea, Lemonade
Fresh Vegetable of the Season
Roasted Red Bliss Potatoes or Rice Pilaf
Rolls and butter
Hot Beverage: Coffee, Tea, Decaf

All Above plus 6% tax and 18% gratuity
Hosted by Clark Cate and Chef William Reagor
Additional menus available. Above includes room for 3 hours

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Sample Pictures

Sample Bridal Shower

Carving Stations!

Suggestion: For bridal shower or wedding - sign note on seashell

Blushing Bride

Groom and his Best Men

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Guest Comments:

"I can't thank you enough for making our "Wedding Day" a perfect day. From the moment Ralph and I walked into the Manchester inn, I knew that we found a dream come true! The beautiful surroundings, your kindness, professionalism, culinary experience and paying attention to every detail from getting the piano tuned to the flowers outside(thanks Margaret). Ellen M.

"I can't tell you what a wonderful time we had at my bridal shower. Not only was the inn perfect, but the service was nothing short of incredible. The way you tended to all our requests and gently cared for our beloved Aunt Mary was beyond just doing your job." Sandy M. September 2003

"We were very pleased with our recent stay at the Manchester Inn. We were looking for a place where our group could spend time getting to know each other and concentrate on the information they were learning in the workshop. You did a fine job of making us comfortable and taking care of all the details so the presenters and the participants could focus on the objectives of the workshop.

I think that being at the Inn in the off-season was especially conducive to learning and self reflection. There was plenty of room for our meetings and at meal times the food was outstanding." Ginny H. Foundation Director

"I am writing to express our sincerest gratitude for the immense contibution towards making our entire wedding weekend such a success. From sending cold bottles water down to the Boardwalk Pavilion to making sure the bride ate breakfast, you were attentive and concerned about the smallest detail. From saving the bride some yummy chocolate covered strawberries, to helping the groom and best man with their ties, to making a delicious child-friendly past dish, you made sure that every single need or desire was met.. making our day flawless in every aspect." John and Laura F.

"Words will not adequately describe the food presentation that you created for the bridal shower brunch last Sunday. Honestly, while we boast of our gourmet cooking, your menu and presentationwas better than anything we could have created." Elizabeth B.

"Your Inn was the perfect site for our Leadership Weekend. Professor Denise J.

"On Novemer 28th, I held my Daughters Bridal shower at your Inn. In attendance were 35 ladies, who are not easy to please. I can not tell you how delighted the ladies were with the Inn and how they raved about the food." Mary Anna L.

"On behalf of everyone here at Manasquam High School, I want to thank you for the wonderful Christmas party. The atmosphere at the Inn was, as always, so warm and inviting and the food was phenomenal." Linda H.

"What else can I say but Thank You, Thank You, Thank You. You made planning Joe's 50th Birthday party a breeze." Lynn H.

"Mel and I want to thank you on behalf of our whole fellowship group for enabling us to have a wonderful weekend." Shoshana S.

"We cannot let your good nature, excellent service and delightful food go unnoticed. Once again, Thank You for making our rehearsal dinner as memorable as our wedding." Helen

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