Vineyard weddings are rarely just a one-day affair, and providing for everyone’s well-being often includes the day before and the morning after the main event – you can be responsible for where people might go, what they might do, and, of course, what they’ll eat.

Island caterers are indispensable for feeding the wedding crowd, but they can also be helpful in providing food for a more intimate brunch the next day. We asked a few to provide sample menus for brunches, from formal to casual, with service and self-serve. The caterers offer a wide variety of options, so the menus can be followed to the letter, or used just as inspiration to get you thinking.

Because so many brunches are more casual and at private homes, we’ve also included a simple do-it-yourself brunch that is easy to manage – with a little forethought. But whatever menu you choose, you can think of the after-wedding brunch as your final bon-voyage toast.

The Scottish Bakehouse

This take-out eatery on State Road in Vineyard Haven is popular whether for a quick muffin and coffee or a healthy lunch or dinner plate featuring Island-farmed produce. It’s a busy spot year-round for Islanders heading to or from work and visitors and residents alike coming home from the beach. The owner and chef, Daniele Dominick, and her staff also cater more elaborate affairs, including wedding brunches. Ask about your favorite seafood and vegetable combinations for quiches, as well as other sweet-tooth favorites.

Buffet brunch (self-serve)
Starter station:

• Fresh fruit salad
• Mini scones in cranberry, blueberry, and orange
• Mini muffins in blueberry, cinnamon-peach, and applesauce-flax

Main station:

• Seafood quiche with shrimp and scallops
• Vegetable quiche with spinach, asparagus, and broccoli
• Overstuffed croissant sandwiches with curried chicken or egg salad
• Fresh green salad

Dessert station:

• Key-lime tarts
• Lemon bars
• Fudge brownies

Soigné

On upper Main Street in Edgartown is one of the Island’s finest food shops, offering an outstanding selection of cheeses, patés, creative soups, salads, and sandwiches. Chef Ron Cavallo also creates elegant desserts and savory baked goods. Soigné can provide on-site catering, as well as food-to-order for pick-up.

Anytime gourmet brunch (self-serve)
Hors d’oeuvres:

• Curried deviled eggs
• Wild-mushroom tarts
• Lobster cakes with remoulade sauce

Entrées:

• To-die-for french toast (a Soigné favorite)
• Zucchini pancakes with crème fraiche
• Salmon hash
• Honey-glazed ham with fresh-herbed biscuits
• Seafood crepes (bay scallops, shrimp, crab) with lobster velute sauce       

Desserts:

• Grilled-fruit skewers
• Assorted dessert breads: mango, banana, and cranberry-walnut
• Savory cheesecake: sheep, cow, and goat’s milk cheeses with fresh herbs

Kitchen Porch

Jan Buhrman has been catering on the Vineyard for twenty years. Her business, Kitchen Porch catering, serves parties of all sizes and offers a wide assortment of menu options and wine tastings. Jan’s food features Island-grown produce and meats, organically raised when possible, and is always beautifully presented, whether at a formal sit-down or a drop-off brunch.

Champagne on the deck (formal, with service)
Hors d’oeuvres:

• Passed, mini buckwheat pancakes with caviar, eggs, and chives
• Oysters and littleneck clams with shallot vinaigrette and lemon
• Shrimp cocktail

Entrées:

• Smoked salmon with dill and cucumbers
• Lobster salad
• Haricots verts with raspberry vinegar
• Ravioli salad with roasted red peppers and broccolini
• Fruit salad

Dessert station:

• Mini lemon tarts
• Raspberry Linzer tarts
• Chocolate truffles
• Coffee and tea

Garden party at noon (self-serve)

• Whole spiral ham
• Poppy-seed rolls with condiments and relish tray
• Breakfast strata with spinach and Gruyère cheese
• Home fries
• Cranberry-nut bread
• Corn bread
• Fresh fruits
• Gingerbread cookies
• Fresh-squeezed orange juice

Make-it-yourself brunch for 10
(multiply as needed)
We’re pairing our do-it-yourself menu with sangria, as a festive and
refreshing change from Mimosas and Bloody Marys – and we think it
goes great with the fruit salad, and the shrimp and avocado quiche.

• Sangria
• Bagels with smoked salmon spread
• Shrimp and avocado quiche    
• Fresh fruit salad
• Coffee cake    
• Coffee, tea, and juice

Step one: A day or two in advance, purchase ingredients – or send out one of your attendants. Don’t forget to put cream, sugar, and other condiments on your list. Recipes for the sangria and quiche are below. Use your favorite recipe for the coffee cake, or buy from an Island bakery. The ready-made smoked salmon spread and bagels can be purchased from a grocery store or specialty café.

Step two: The day before, or the morning of the brunch, cut the fruit for the fruit salad (bite-size pieces of your favorites), and make the sangria and the quiche. (Note: Squeeze lemon or lime juice over the fruit salad to keep it fresh.)

Step three: Set the table. The style is up to you: a festive sit-down affair or buffet-style on the kitchen counter or back-deck picnic table.

Recipes

Quick and easy shrimp and avocado quiche

• ¾ pound frozen baby shrimp     
• 4 cups milk or cream
• 6 eggs
• ½ teaspoon salt
• ¼ teaspoon white or black pepper
• 1/8 teaspoon nutmeg
• ¾ cup grated cheddar cheese
• 2 avocados, peeled and cut into ¼-inch cubes
• 2 pie shells (you can make your own or save time and buy them frozen)

1. Preheat oven to 375 degrees.
2. Thaw the shrimp under cold running water for about one minute, then drain.
3. Scald the milk or cream slightly by bringing to a boil in a saucepan; then allow to cool until lukewarm.
4. Beat the eggs, and stir into the warm milk. Add salt, pepper, and nutmeg.
5. Divide the shrimp, cheese, and avocado each into two portions and spread evenly over the bottom of the two pie shells. Pour half of the custard mixture into each shell.
6. Bake 35 to 40 minutes, until the top turns slightly brown. Serve warm.

Sangria

• ½ cup brandy
• 1 cup Cointreau
• 8 cups red wine (full bodied and fruity, not too dry)
• Fresh lemon juice from 3 lemons
• 3 oranges, thinly sliced
• 2 lemons, thinly sliced
• 2 peaches, pitted and sliced
• 2 cups sugar

1. Mix all ingredients in a punch bowl, with ice cubes. Adjust the sugar to taste.
2. Serve with both fruit and drink in glasses.