Ate O Ate Wedding Menu Offerings

Notes about the season:

May and June: Fresh Spinach, Wild Ramps (leeks), Asparagus, Strawberries, Radish, Root Vegetables, New Red Potatoes, Mixed Greens, Scallions, Baby Carrots

July and August: Summer Squashes, Blueberries, Watermelon, Onions, Radish, Root Vegetables, Corn, Tomatoes, Peaches, Carrots, Cucumbers, Green Beans, Salad Greens, Endive, Arugula, Peppers, Cress, Kale

September and October: Cauliflower, Broccoli, Corn, Acorn Squash, Butternut Squash, Apple, Pear, Brussel Sprouts, Cress, Kale, Spaghetti Squash

Hors d’oeuvres

  • For Meat Fish Lovers
  • Marinated Duck Breast and Pineapple wrapped in Bacon~additional cost may apply (gf)
  • Shrimp and Bacon Skewers with bbq dipping sauce or spicy tomato glaze (gf)
  • Tarragon Chicken Salad in pastry puffs
  • BBQ Brisket in pastry puffs with horseradish cream
  • Smoked Trout with fresh cucumber and carrot with sesame drizzle in cucumber cup(gf)
  • Ruben Fritters (an 808 specialty)
  • Flank Steak Croistini with sauteed red onion and balsamic reduction or blue cheese cream
  • Mini Maryland Crab Cakes with spicy remoulade
  • Spicy Crab and Shrimp Nori Rolls, Smoked Salmon, Cucumber and Scallion Nori Rolls (gf)
  • Chilled Asian Marinated Mussels
  • Pork Belly Bites with Korean BBQ or Traditional BBQ (gf)
  • Chorizo and Shrimp Skewers with Spicy Tomato Glaze
  • Pulled Pork or Bites with Home made BBQ or Pulled Chicken Bites with Carolina Sauce in pastry puffs
  • BBQ Riblettes ~additional cost may apply (gf)
  • Asian Ginger Meatballs with sweet and sour sticky sauce (gf)
  • Bacon Wrapped Short Rib Skewers
  • Mini Beef or chicken Empanadas


  • Bloody Mary Shrimp Skewers (gf)
  • Almond Bacon and Cheddar Crostini
  • For Vegetarians and Vegans (v+ = vegan)
  • Tomato Basil Risotto Arancini
  • Spinach Mushroom and Gruyere Risotto Arancini
  • Stuffed Baby Bellas (v+, gf)
  • Corn or Butternut Squash Fritters
  • Vegan Nori rolls (cabbage, peppers, carrots, humus, scallions, cucumber (v+, gf)
  • Antipasto Skewers (v+ optional, gf)
  • Traditional Deviled Eggs topped with a touch of homemade pesto and white truffle oil (gf)
  • Mini grilled cheese bites with a tomato basil soup dip (gf)
  • Baked Polenta Bites with spicy tomato dipping sauce (v+, gf)
  • Caramelized onion and asparagus in pastry puffs(v+)
  • Black Bean Meatballs (v+)
  • Butternut Squash Crostini with apple and sauteed onion
  • Sweet Potato Fries with Sesame soy dipping sauce (v+, gf)
  • Greek Inspired Crostini (feta, kalamata olives, spinach)
  • Mac and Cheese Bites


Add on stations
Yakatori Grilling Station **
Raw bar options available **
Savory Crepe Station **


  • Traditional Garden Salad (seasonal) with Champagne Maple Vinaigrette (v+)
  • Arugula, Teardrop Tomato, Red Onion, Shaved Carrot with Homemade Champagne Maple vinaigrette (v+)
  • Chilled Fresh Green Bean Salad with a dijon maple vinaigrette (V+) with goat cheese (v)
  • Mediterranean Salad
  • Watermelon, Red Onion, Mint and Feta Salad

  • Fresh spinach Salad with Bacon, Local Eggs, and Mushrooms and Champagne Maple Vinaigrette (V)
  • Traditional Potato Salad. (V)
  • Broccoli Salad with sunflower seeds and cranberry (V)
  • Herb and Endive Salad with Creamy Lime Dressing (V)

  • Local Corn and Bean salad (V+)
  • Asian Slaw (V+)
  • Traditional Cole Slaw (V)
  • Mexican Street Salad (V+)
  • Summer Chopped Salad with Quick Pickled Vegetables. (V+)
  • ** additional cost may apply

 Soups and Stews

(All soups and stews are homemade from scratch)

  • Corn, Shrimp, Lobster or Butternut Squash Bisques ~additional cost may apply (V)
  • Portuguese Bean Soup
  • Sausage Lentil Soup
  • Tomato and Fresh Basil (V)
  • Watermelon or traditional Gazpacho (V+)

  • Duck Gumbo with Crispy Cracklins~additional cost may apply
  • Black Bean and Bacon Soup

  • Cauliflower, Tomato and Chick Pea Curry (V or request as V+)
  • Sausage Jambalaya
  • Shrimp Jambalaya

** additional cost may apply

Main Courses

  • Butternut Squash Lasagna (V)
  • Eggplant and Spinach Pesto (V or V+ over rice of soba)
  • Traditional Meat Lasagna
  • Pork Tenderloin in cider and apple glaze~additional cost may apply
  • Pork Tenderloin with Riesling Cream Sauce
  • Pork Tenderloin with Dijon Marsala Sauce
  • Grilled Chicken Breast with Maple Bacon, and Bourbon Jam.
  • Beef Tenderloin with Pinot Noir Balsamic Reduction ~additional cost may apply
  • Chicken Picatta (light in white wine and lemon)
  • Pan Seared Chicken Breast with Lemon Chive pan seared sauce
  • Pan Seared CHicken with Creamy Leek and Mushroom Sauce
  • Mediterranean Chicken (artichokes, kalamata  and queen olives, chickpeas, tomato)
  • Chick Pea, Tomato and Cauliflower Curry (main course or a side)
  • Mushroom and Vegetable “Alfredo” (v or request as V+)

  • Braised Short Ribs
  • Chilled Soba Noodles with peanut sauce or fresh pesto (V+)
  • Slowly Braised or Smoked Brisket of Beef
  • Shrimp Scampi over Pasta or Rice
  • Pan Seared Duck Breast in a cranberry and red wine sauce~additional cost may apply
  • Marinated Flank Steak with burgundy reduction
  • Grilled Tri Tip of Beef with Bourbon Cream Sauce
  • Baked Salmon with Pineapple Salsa or Lemon Dill Cream~additional cost may apply
  • Stations ** (pasta, savory crepe, sliders, you name it)  additional cost may apply
  • Mushroom or Charred Vegetable Ragout
  • Baked Cod with Chimichurri
  • Halibut with Tomato and Artichoke Relish additional cost may apply
  • Baked Brook Trout with Fresh Lemon and Dill

** additional cost may apply


  • Roasted Rainbow Fingerling Potatoes (V+)
  • Risotto (for parties of 30 or less)
  • Polenta (V or request as V+)
  • Garlic Mashed Potatoes (V)
  • Cauliflower Mashed (V or request as V+)
  • Quinoa with wilted spinach and summer vegetables in a zesty vinaigrette (V+)
  • Faro Salad with heirloom tomatoes and fresh herbs (V+)

  • Cranberry and Pecan Rice Pilaf (V+)
  • Mac and Cheese
  • Assortment of vegetable choices and styles (seasonal) (V+)
  • Also consider some of our fabulous salads as a side dish

 Signature Sandwiches

(many of these can be converted to hors d’oeurves)

  • The Summer Sandwich: Fresh Mozarella on a bed of greens with olive tapenade and balsamic reduction
  • The Autumn Sandwich: Sliced, maple and chili coated, oven roasted Butternut Squash, caramelized balsamic Vidalia onion, toasted almonds grilled on multi grain bread. Really!!!!
  • Chicken Breast ala Ate o Ate: Grilled Chicken Breast with melted Gruyere, Sauteed Onions, Roasted Red pepper and Carolina Sauce (a slightly spicy mustard based sauce)
  • Shortrib or Brisket Grinders with several options of sauces, pickled red onion or whatever…you tell us
  • Marinated Flank Steak on a Grilled Ciabatta Grinder with roasted red pepper, fresh mozzarella, and pesto mayo
  • Build your own burger….this says it all. A ground and seasoned brisket blend.
  • Tacos of all denominations. Fish, Beef, Chicken, Veggie, Brunch tacos…all with fresh salsa, cheddar and jack, queso fresco and chipotle sour cream.
  • Traditional Po-Boys

** additional cost may apply

 Desserts available upon request