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WEDDING PACKAGES
For
your wedding, Via Appia offers an open bar for one hour prior to your
dinner and three hours after dinner.
The duration of your reception is five hours.
Champagne or wine toast is included.
Included
for the quotation for your wedding are: |
|
Appetizer Salad Entree Potato Vegetable Wedding Cake |
You
may choose from a beautiful selection of cakes to suit your taste. An
additional dessert is also available, but not included in the package.
The
head table will be decorated with fresh floral arrangements and candelabras.
Silk floral arrangements for guest tables are available.
Hor
d'oeuvres are also available, click here for
list
Saturday
Package Price starts at (2008): $52.50/person
(Prices include applicable taxes & gratuity)
Need a place for your out of town guest to stay with clean, comfortable and affordable rooms? The Marriott offers indoor pool/whirlpool, free HBO, exercise room, 24 hr. hot beverage bar, and more.
Via Appia and Courtyard by Marriott
at Montage Mountain. Complimentary shuttle to and from your wedding reception
at Via Appia
as well as complimentary airport shuttle.
For more information call 570.969.2100 or visit
Marriott's website.
Sample Wedding Menu
| APPETIZERS |
| STRACCIATELLA
IN BRODO egg drop soup with tortellini |
| PASTA
VERDE baked green pasta roll with ricotta & mozzarella cheese with light tomato sauce |
| MANICOTTI
RIPIENI stuffed with ricotta cheese, available with marinara sauce or white cheese sauce |
| PENNE
ALLA VODKA penne pasta with tomato cream & vodka |
| ROTOLO
LA MEDICI |
| CANNELONI
DI RAVELLO spinach pasta stuffed with meat & cheese with bolognese sauce |
| SALADS |
| MIXED
GREEN SALAD |
| INSALATA
ALLA CHEESE romaine lettuce with anchovies, croutons & caesar dressing |
| ANTIPASTO
SALAD mixed greens with imported Italian cold meats |
| SPINACI
LA VIA APPIA spinach, bacon, egg & mushroom with onions & special dressing |
| ENTREES |
| PETTO
DI CAPPONE EMILIANA breast of capon, breaded, stuffed with ham & cheese, served with creamy Madeira sauce |
| POLLO
REPIENO ALLA TERRAGONA boneless chicken, stuffed with a mixture of carrots, celery, onions & mushroom. Served with creamy tarragon sauce |
| PETTO
DI POLLO FRANCESE boneless chicken breast, lightly coated with egg, sauteed in butter with wine & garlic |
| SCAMPI
RIPIENA AL FORNO shrimp, stuffed with crabmeat, wrapped with bacon |
| FILET
MIGNON broiled twin tenderloin of beef |
| ROAST
PRIME RIB OF BEEF English cut 14oz. or Regular cut 16oz. served with natural juices |
| COMBINATION
PLATTERS |
| BEEF
TENDERLOIN WITH STUFFED SHRIMP |
BEEF
TENDERLOIN WITH CHICKEN FRANCESE |
| DESSERTS |
| TIRAMISU ladyfinders moistened with espresso and liqueur, layered with custard & shaved chocolate |
| ICE
CREAM chocolate, vanilla, strawberry, and butter pecan |
| SPUMONI an authentic recipe from Italy, made especially for Via Appia. |
| VIENNESE TABLE |
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