at the

At ’ and the D Greenwich Harbor, our dedicated staff is trained in curating bespoke wedding experiences that surpass our client’s expectations. Our fl awless commitment to unparalleled service and exquisite dining, set against the backdrop of the beautiful Greenwich Harbor, have made our property a destination wedding location. The iconic ’

, or “port of call” for seasonal Mediterranean cuisine, is designed to transport the ambiance of Provence to the Gold Coast of Connecticut.

The hotel and restaurant’s intimate decor, along with its expansive waterfront terrace and exquisitely designed menu by award-winning Executive Chef Frederic Kieff er will deliver you and your guests right to the Côte d’Azur. Our experienced catering team will guide you through every detail of your special day, from the ceremony to the last dance. Let us show you why the D Greenwich Harbor and ’ is the ideal venue for you to exchange vows.

L‘ESCALE RESTAURANT BARChef Frederic Kieff er’s masterful

Mediterranean cuisine freshly sourced from local purveyors and elegantly paired with a

Wine Spectator Awarded wine list creates the perfect culinary experience for your

waterfront wedding.

THE DELAMAR GREENWICH HARBOR

We take great pride in being one of New England’s premiere luxury boutique

hotels. Our rooms and event spaces will provide the perfect environment for your wedding day. Our staff will help you craft

the warmest and most welcoming experience for you and your guests.

L’ESCALE WEDDING OPTIONS

O P I : F H O P B

O H T P H D’O A C & C D

T C G S O B DC T

V P

VEGETARIANAsparagus crostini, lemon-black pepper ricotta cheese

Hummus on phyllo cup, radish, tomato, cucumber za’atar pestoSpinach-feta spanakopita, tomato-red pepper sauce

English pea arancini (golden rice ball), red verjus glazeSummer roll, cucumber, squash, carrot, mint, basil, chili sauce

Brie & truffl e mini grilled cheeseCherry tomato & bocconcini skewer, basil, balsamic reduction

Golden artichoke & goat cheese fritters, chipotle-marinaraChickpea vegetable fritters, minted yogurt sauce

CHEESE DISPLAY Imported & domestic cheese selection

Mixed nuts, sundried fruits, toasts & crackers

CRUDITÉ DISPLAY Assorted seasonal vegetable crudités

Hummus & minted yogurt dipping sauce

SEAFOODClassical shrimp cocktail

Calamari & chorizo skewer, chimichurri sauceSpicy tuna tartar, wonton cup

Smoked fi sh Profi teroles, trout caviar, chiveSea scallops “a la plancha,” Romesco sauce

Pan seared mini crab cake, Creole remoulade Shrimp & vegetable tempura, ponzu dipping saucePotato-fi sh fritter, green peppercorn tartar sauce

Smoked salmon, buckwheat blinis, lemon-crème fraiche

MEATCrispy “oriental” chicken, sweet & sour sauce

Beef carpaccio crostini, tarragon mustard Prosciutto wrapped melons, basil, moscatel reductionCrispy duck breast “a la plancha,” pineapple chutney

Chicken meatballs, sesame seeds, scallion, orange dipping sauceMini Reuben, rye bread, beef pastrami, Swiss cheese, Dijon

Mini Mediterranean beef kebab, mint-yogurt sauce Baby lamb chops, harissa dipping sauce

Andouille pigs in a blanket, Dijon mustard

PASSED HORS D’OEUVRES SPRING / SUMMER

APPETIZER Lobster bisque, apple soff ritto, lemon cream

Gazpacho Andaluz, avocado, pepitas, croutonsSalad “Santé,” spinach, kale, quinoa, radish, cucumber, tomato, baby carrot, blueberries, toasted almonds, moscatel dressingTuscan “Panzanella,” romaine, tomato, cucumber, peppers, basil, olive, capers, parmesan croutons, red wine vinegar dressing

Endive salad, watercress, apple, blue cheese, bacon, walnut, sherry vinegar dressingCrab cake “a la plancha,” corn-avocado relish, cilantro oil Shrimp, avocado, ruby red grapefruit, fi sée, citrus dressing

House smoked salmon, petite cress, horseradish cream, buckwheat blinis, grilled lemon Beef carpaccio, arugula, parmesan, EVOO, lemon, sea salt

Asparagus & English pea risotto, truffl e oilProsciutto & burrata, pickled eggplant, arugula, sherry glaze

MIDDLE COURSE Penne, asparagus, alfredo sauce

Gnocchi “Arrabiata” tomato, eggplant, basil, parmesanRigatoni, English peas, carbonara

ENTRÉE Grilled Scottish salmon, lemon-caper beurre blanc

Grilled tuna, green peppercorn sauce Branzino “a la plancha,” orange brown butter sauce

Crab crusted halibut, lobster sauceOven roasted chicken breast, truffl e-madeira sauce

Grilled double lamb chops, rosemary-preserved lemon au jusGrilled Angus fi let mignon, truffl e-madeira sauce

Grilled Angus NY steak, Bordelaise sauce

PLATED DINNER SPRING / SUMMER

ACCOMPANIMENTS Potato & Grains

Blue cheese potato croquette

Whipped Yukon Gold potatoes

Garlic-rosemary roasted fi ngerling

7 grains croquette

Gratin Dauphinois

Greens & Vegetables

Provençal “Tian”

Yellow & green beans bundle

Green asparagus bundle

Tomato “Provençale”

Grilled broccolini

DESSERT Vanilla crème brulée, pecan butter crunch

Peach tart, vanilla ice cream

Cheesecake, blueberry compote

Warm chocolate cake, mint chocolate ice cream

Strawberry rhubarb cobbler, vanilla ice cream

PLATED DINNER SPRING / SUMMER

COUNTRY TABLE STATIONAssorted seasonal vegetables crudités

Hummus & minted yogurt dipping sauce

Prosciutto, assorted salamis & cured meats

Marinated olives, cornichons & pickles

Imported & domestic cheese selection

Sun-dried fruits, toasts & crackers

MEDITERRANEAN STATIONBabaganoush, hummus, tzatziki, grilled pita

Marinated olives, stuff ed grape leaves, pepperoncini

Bite size pissaladière, marinated bocconcini

SUSHI ROLL DISPLAYAssorted classic and Chef’s special rolls

Light soy sauce, wasabi, pickled ginger

CLASSIC RAW BAR Local oysters, jumbo gulf shrimp, little neck clams

Mignonette & brandied cocktail sauce

L’ESCALE RAW BAREast Coast oysters, jumbo gulf shrimp, Little Neck clams

Lobster ceviche, jumbo lump crab cocktail

Mignonette & brandied cocktail sauce

COCKTAIL HOUR ENHANCEMENTS

SALMON “THREE WAYS” Grilled, herb roasted and blackened Atlantic salmon

Served with aioli & tartar sauce

PASTA STATION Farfalle “a la Belvedere vodka”

Rigatoni Bolognese, grated parmesan

Orecchiette, spicy sausage, broccolini, parmesan

Ricotta ravioli, spicy marinara

Cheese tortellini, asparagus, English peas, Alfredo sauce

Penne “Arrabiata.” spicy eggplant-tomato sauce

Toppings: Grated Parmesan, Pepper Flakes, Rosemary Oil, Fried Capers

DESSERT TABLE Strawberry rhubarb cobbler

Tri-color chocolate mousse

Black Forest cake, whipped crème

Cheesecake, blueberry compote

Assorted freshly baked cookies & brownies

Tiramisu

Wendy’s carrot cake

Mini crème brûlée

Strawberry bombas

Mango mousse cake

Fresh fruit salad, mango sauce

COCKTAIL HOUR ENHANCEMENTS

WEDDING SERVICES

A personalized tour of the hotel, specifi c to each couple’s needsClassic Tiff any Chairs, Round Banquet Tables, White or Champagne Linen, China, Flatware and Glassware

A dedicated Catering Sales Manager to assist with the detailing of your menu fl oor plan, day-of timeline and onsite ceremonyComplimentary tailor made menu tasting experience with our Executive Chef Frederic Kieff er

Custom menu design and printPreferred vendor recommendations

Day-of Banquet Manager to assist with couple’s personal needs, execution of timeline and dinner service Discounted room blocks available for 10 or more rooms

Private event spaces available for both Rehearsal Dinner and Post Wedding Brunches Complimentary valet parking for your guests

SERVICESWe off er an extensive selection of pre-wedding Spa services to

glam up and wind down. Enjoy a bachelorette Spa party, weekend rejuvenation retreats, custom facials, nail services

and couples’ massages.

500 Steamboat RoadGreenwich, Connecticut 06830

203.661.1326

www.lescalerestaurant.com