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2009 REHEARSAL DINNER AND WEDDING DINNER OPTIONS
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Rehearsal Dinner or Wedding Dinner Option I

Cup of homemade soup or salad served with bread and butter
A choice of three entrees:

Fresh Great Lakes Fish and Chips
Boneless whitefish fillets with a unique light crust, fries and vegetables

Certified Angus® Steak and Pasta
Linguini pan tossed with alfredo sauce, eight ounce char grilled top sirloin steak grilled to order
Sautéed mushrooms and vegetables

Jamaican Jerk Chicken
Marinated bone-in chicken char grilled, then oven roasted
Served with spicy Caribbean sauce, red beans and rice

Chocolate Brownie Sundae

Coffee Service

Rehearsal Dinner or Wedding Dinner Option II

Classic Caesar salad or cup of homemade soup served with bread and butter
A choice of three entrees:

Village Inn Famous Planked Whitefish
Boneless, skinless fillet baked on a seasoned maple plank, bordered with duchess potatoes
Sautéed vegetables and parmesan tomato crown

Certified Angus® New York Strip
12 ounce sirloin steak cooked to order with sautéed mushrooms, baked potato and vegetables

Barbecued Ribs
Baby back pork ribs baked on a maple plank bordered with duchesse potatoes
Sautéed vegetables and parmesan tomato crown

Michigan Cherry Cobbler a la mode

Coffee Service

 

Wedding Cake

Wedding Cake

We can provide a wedding cake or you may may your own arrangements.

Beverages

Cash bar option: Your guests pay for their own drinks.

Open bar: All of the drinks are added on one check and presented to you for payment with the meal.

You may arrange for a combination of the two options where you pay a certain dollar amount to a set time or you pay for beer and wine only or you pay for non-alcoholic beverages only.

Policies

6% tax and 20% gratuity will be added to all food and beverage sales. All arrangements are tentative until a deposit of $200.00 has been received. The deposit will be deducted from your final bill. We will need a final count of people five days prior to the event.

These menus apply only to parties of a minimum of 25, maximum of 110 people.

Please call Peter Dewey at 906-847-3542 or email peter@viofmackinac.com for details or special arrangements.

 



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