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Delfosse Vineyard Weddings

Fine Dining Redefined

We’re excited to help bring your dream wedding to life. 

Schedule a tour

Enjoy Great Food With The People You Love

Delfosse Vineyard Weddings offers professional in-house catering services that allow you to enjoy a streamlined and coordinated event. Over the years, we’ve learned that couples appreciate the ease of having on-site catering provided by staff who are familiar with the venue. With us, you can rest assured that you’ll be enjoying exceptional food and excellent service!

Interested in having your wedding with us? Contact us to schedule a tour and let us share our delicious reception options with you! We look forward to working with you to create an unforgettable experience to celebrate the start of your marriage.

Seamless Service from Gracious and Efficient Staff 

A team of well-trained and experienced staff is vital to a smooth and seamless event. Our catering staff includes a professional chef and sous chef, kitchen staff, bartenders, waitstaff, cleanup staff, and a facility manager to overlook your venue for the duration of your event.

A Unique Menu Tasting Experience

We hold fun and laid-back menu tasting evenings at the vineyard every season, from winter to fall. Each tasting menu includes hors d’oeuvres, salads, and various beef, chicken, and fish entrées. Our menu tasting evenings are a complimentary offer for couples who have booked our venue.

Would You Prefer Outside Catering?

Couples holding a wedding at our venue on a Friday or Sunday may use licensed and insured caterer of their choosing with approval from the venue.

Our Catering Menu

The menu we offer is comprised of food items that couples have loved, but we know that your wedding should be all about you. This is why we welcome selections of your choosing and are happy to customize a menu for you.

Rest assured that all dishes are prepared on-site and served just minutes after cooking. We strive to maintain integrity and quality of each dish in order to provide you and your guests with an experience like no other.

Hors d’Oeuvres


• Boursin Stuffed Mushroom Caps
Dusted with panko bread crumbs

• French Onion Tarts
With caramelized onions and blue cheese

• Roasted Fennel and Wild Mushrooms
Served in crispy wonton cups

Caprese Skewers
Grape tomatoes and mozzarella balls with a tangy Balsamic glaze and fresh basil

• Bruschetta
Sliced sourdough baguette with fresh tomatoes, fresh basil, and shaved parmesan


Shrimp and Goat Cheese Tarts

Served in a phyllo cup

Mini Crab Cakes

With house-made remoulade

Crab Hushpuppies

With house-made remoulade

Shrimp & Grits

Cheesy grits topped with petite shrimp and served in a phyllo cup

Crab Stuffed Mushroom Caps

Salmon Mousse

Served in a phyllo cup


Honey-Pecan or Teriyaki Chicken Skewers

BBQ Shredded Pork Sliders

Mini brioche bun with slaw

Meatloaf Bites

With a dollop of mashed potato

Mini Angus Beef Sliders

Brioche bun with sharp cheddar and aioli

Mini Chicken Pot Pies

Served in a phyllo cup

Bacon Wrapped Dates

Antipasto Skewers

With salami, provolone, and olives

Ham Biscuit

With honey-sweet potato glaze


Garden Salad

Mixed greens with carrots, cucumbers, red onions, cherry tomatoes, and a champagne vinaigrette

Caesar Salad

With herb croutons and creamy Caesar dressing

• Caprese Salad

With sliced heirloom tomatoes, fresh mozzarella, fresh basil, olive oil, and a balsamic vinaigrette

Baby Spinach and Arugula Salad

With Feta, roasted red bell peppers, and a red wine vinaigrette

Mixed Greens Salad

With Gorgonzola, pecans, dates, red onions, and a balsamic vinaigrette

Spinach Salad

With pickled red onions, pumpkin seeds, cherry tomatoes, and a balsamic vinaigrette

Pear & Gorgonzola

With field greens and a lemon vinaigrette



Chicken Delfosse

Chicken breast topped with beurre blanc sauce and herbs

Chicken Portobello

Chicken breast with portobello mushrooms, caramelized onions, and Delfosse white wine sauce

Herb Roasted Chicken

Chicken breast with wild mushroom ragout

Pesto Roasted Chicken

Chicken breast with sun-dried tomatoes cream sauce

Chicken Piccata

Chicken breast with capers and a white wine lemon sauce


Boneless Beef Short Ribs

Braised in red wine, carrots, celery, mushrooms, and onions

Flank Steak

Marinated, grilled, and served with Delfosse red wine demi-glace

New York Strip Loin

Sliced with peppercorn and cream sauce

Sirloin Steak

With chimichurri sauce

Mongolian Style Beef

Topped with scallions and finished with soy and ginger sauce


Roast Pork Loin Florentine

Stuffed with wild mushrooms, spinach, goat cheese, and fire-roasted tomato sauce

Roasted Pork Loin

With sage and pecan pesto

Rosemary Roasted Pork Loin

With au jus

Parmesan Crusted Pork Chops

With mushroom cream sauce


Herb Marinated Salmon

With lemon basil butter sauce

Mustard-Crusted Salmon

With garlic infused bread crumbs

Cod Provencal

With tomato, olive, and caper sauce

Pasta Primavera

With shrimp, vegetables, and cream sauce


Additional $10.00 per Person

Maryland Crab Cakes

Two servings with house-made remoulade

Herb Roasted Leg of Lamb

With parsley and mint chutney

Herb Crusted Beef Tenderloin

With red wine demi-glace

Prime Rib Roast

Chef-carved and herb-crusted with horseradish cream sauce and au jus


The Starches

Creamy Garlic Mashed Potatoes

Caramelized Onion Scalloped Potatoes

Whipped Sweet Potatoes

Roasted Potatoes

With herbs and garlic

• Parmesan Pasta

Tri-color cheese tortellini with creamy alfredo sauce

Vegetable Pasta Primavera

With seasonal vegetables in alfredo sauce

Mushroom Risotto

Baked or Mashed Potato Bar

Served with butter, sour cream, shredded cheddar, crumbled bacon, fresh chives, and shredded Monterey Jack

The Vegetables

Green Beans

Sautéed in lemon and olive oil with fresh grated parmesan

French Green Beans

With caramelized shallots and Dijon

Roasted Asparagus

With garlic-herb butter

Roasted Baby Carrots

With honey glaze

Roasted Carrots and Asparagus

Assorted Roasted Seasonal Vegetables

With herbs

Roasted Brussels Sprouts

With cranberries and Parmesan

Roasted Cauliflower and Patty-Pan Squash

With herbs and garlic

Cauliflower Au Gratin

Catering Packages

Please note that tier packages do not include service staff, tax, and gratuity.

Tier One | $45.00 per Guest

Choose the following from our menu:

  • Two Hors d’Oeuvres
  • One Plated Salad
  • Two Main Courses
  • One Vegetable Side
  • One Starch Side

Tier Two | $52.00 per Guest

Choose the following from our menu:

  • Three Hors d’Oeuvres
  • One Plated Salad
  • Two Main Courses
  • Two Vegetable Sides
  • One Starch Side

Includes Non-Alcoholic Beverage Station

Tier Three | $60.00 per Guest

Choose the following from our menu:

  • Four Hors d’Oeuvres
  • One Plated Salad
  • Two Main Courses
  • Two Vegetable Sides
  • Two Starch Sides

Includes Non-Alcoholic Beverage Station

Optional Enhancements

Fresh-Baked Dinner Rolls or Breads | $1.25 per Person

Each table will have a basket of rolls or buttered bread.

Non-Alcohol Beverage Station at Reception | $3.00 per Person

Your reception will include iced tea and lemonade dispensers that are continuously refilled for the duration of the event. This will be followed by a hot coffee and tea station.

Soft Drinks, Mixers, and Garnish Package | $3.50 per Person

Throughout the event, the bar will be stocked with Coke, Diet Coke, Sprite, ginger ale, cranberry juice, tonic water, and sliced lemons and limes.

Pre-Ceremony Wine Welcome

Upon your arrival at the ceremony site, you can welcome your guests with a glass of award-winning wine and lemon-infused water. The price will vary based on your chosen wine.

Sample Pricing

For planning and budgeting purposes, we have provided sample expenses for an average-sized wedding with 125 guests. This illustrates expenses at various package levels and includes additional fees for staffing, taxes, and gratuity.

Tier One

Food (hors d’oeuvres, salads, and entrées), staffing, taxes, and gratuity would total $11.390.63 for 125 guests or $91.13 per person.

Tier Two

Food (hors d’oeuvres, salads, and entrées), staffing, taxes, and gratuity would total $12,504.50 for 125 guests or $100.04 per person.

Tier Three (Best Overall Value!)

Food (hors d’oeuvres, salads, and entrées), staffing, taxes, and gratuity would total $13,777.50 for 125 guests or $110.22 per person.

Tier Three With Premium Entrées

Food (hors d’oeuvres, salads, and entrées), staffing, taxes, and gratuity would total $15,687.00 for 125 guests or $125.50 per person.

Final Menu Selections

Menu selections can be finalized 21 days prior to event date, or much sooner if you like! Vegetarian and gluten-free options are available upon request.

Please note that the pricing in effect during contract signing is the pricing in effect for your event. In rare cases, the availability or cost of some items may change. If this is the case, we will promptly inform you and give you the opportunity to make alternative selections.

Children and Vendor Meals

We offer a 25% discount for meals of children 10 years old and under. Meals for children under 2 years old are free of charge. Vendor meals are provided at a 20% discount.