Header Image: The Libbys Photo + Films featuring Trillium Caterers
When planning a wedding at French’s Point, the menu is more than just a meal—it’s an opportunity to offer your guests a dining experience that is truly reflective of your unique love of food, while celebrating Maine’s rich culinary heritage. Our curated list of preferred caterers bring unparalleled expertise, a broad range of culinary styles, vast creativity, & a deep connection to local flavors. Most commonly, the quality of the food & beverage experience is a top-of-the-list priority for our clients. Because our couples have a choice of caterers to partner with, they can align themselves with a caterer that suits their vision & their budget. From succulent seafood, to farm-fresh produce, the talented caterers craft menus that reflect the unique tastes of the region, embracing the flavors of the season, all the while tailoring every detail to your vision. Whether you’re dreaming of a casual al fresco lobster bake, or an elegant multi course, plated dinner, our trusted catering partners are here to guide you in creating a truly personalized dining experience. Let us help you personalize & elevate your wedding menu with the best Maine has to offer, ensuring your celebration is as memorable as it is delicious.
To give you a closer look at the talent & passion behind our preferred caterers, we’ve asked them to share their insights, inspirations, & tips for crafting a Maine wedding menu that’s as unique & memorable as your celebration.
One of our esteemed preferred caterers, Bar Harbor Catering Company, is a dedicated and passionate team committed to delivering extraordinary catered events in Maine and beyond. We spoke with their team to learn more about their inspiration, approach to crafting unforgettable wedding menus, and expert tips for bringing a true taste of Maine to your celebration.
What inspires your wedding menu, and how do you customize menus to reflect each couple’s vision?
“All of our menus are inspired by our gorgeous location here on the coast of Maine and the diverse array of ingredients available all around us. We start with the seasonality of ingredients because what’s fresh and local is always going to taste the best and make the most sense from a diner’s perspective. From there, our inspiration can come from anywhere, and we most often find it through our travels, whether it’s just down the road or across continents. You’ll see our wedding menus are comprised of a mix of traditional and unconventional items, but they all start with great ingredients sourced from as close to home as possible and then prepared honestly and always from scratch. As a custom caterer, we’re excited to see how we can incorporate foods that mean something to each client into their wedding menu. Weddings are undoubtedly very personal experiences, and you see that reflected in the music, speeches, decor, vows, and traditions. Food should be no exception. Whether it’s a nod to a favorite dish from a first date, a fun memory from childhood, or a significant cultural influence, it’s always fun for us to see how we can make each event truly unique and memorable for each couple and their families, by highlighting even one special item.” – Bar Harbor Catering Company
Do you have any tips for couples wanting to highlight a ‘taste of Maine’ in their wedding menu?
“For us, we’re always happy to bring those traditional tastes of Maine into menus, whether it’s a mini lobster roll on buttery brioche, with lobster caught fresh only hours before being served, or a freshly shucked local oyster, and, of course, blueberry pie. For tips, I would encourage couples to look beyond those traditional Maine staples and get creative in showing guests something they’d be surprised to see. For instance, when lobster is a must-have, we’re well-versed in using it uniquely and unexpectedly. For example, for an Asian-inspired menu, we use lobster in potstickers as an appetizer or as the base of a unique martini mixed with Maine spirits at the bar.” – Bar Harbor Catering Company
What do you wish couples included more often in their wedding menu?
“Anything surprising and unexpected! Often, guests have been to many weddings and gatherings, and the last thing they (or you) want is to attend the same cookie-cutter event. Food is meant to be fun, so we love to present things in unique ways or get guests involved through interactive food stations or by featuring a surprising element, like an event where the food was cooked entirely by fire, inspired by the show Vikings, or a dueling hot dog station at a wedding welcome party we did for a couple who were from Chicago, and New York, respectively. Guests got to vote on which style was their favorite. We love brainstorming these ideas with our clients to ensure that whatever they decide is memorable and, most importantly, stress-free from planning through execution” – Bar Harbor Catering Company
What’s your favorite part about working at French’s Point, & how does the venue inspire or compliment your culinary approach?
“French’s Point is a spectacular venue, and our favorite aspects are the many options regarding the types of experiences a guest can have over a wedding weekend. Couples can take their guests on a journey, literally, and feature a beachfront BBQ or Lobster Bake, a formal dinner in a glamorous estate, or a morning after brunch with ocean breezes, all without leaving the property. These spaces inspire us to create events that uniquely align perfectly with each space for each client. Knowing that the guests at French’s Point are comfortable from the moment they arrive on the property seamlessly aligns with our “good enough isn’t enough” approach and allows our team to truly focus on executing every extraordinary event.” – Bar Harbor Catering Company
Another exceptional preferred caterer, E. Wales Hospitality, specializes in crafting distinctive food and drink experiences that reflect your unique love story. With stellar service and thoughtful support from menu planning to the last dance, their team ensures your wedding menu is as memorable as the celebration itself. We spoke with them to learn more about their inspiration, approach to seasonal flavors, and expert tips for creating an unforgettable dining experience.
What are some of the most popular dishes couples request, and do you have any signature items that are especially popular at French’s Point?
“We work with such a wide variety of couples from various backgrounds. We spend many meetings crafting menus that reflect those clients taste and interest. Most clients want to be able to provide their guests with high quality dishes that are reflective of Maine. Seafood is prioritized on most menus and Maine oysters, scallops and Halibut are used through out the season. Raw bars are a must for cocktail hour and small Lobster and crab rolls are popular items. We also offer many gluten free and vegan options which are becoming more popular. We utilize bavette steaks as a prime beef option and of course braised beef short ribs in the fall are a must. If couples request a certain dish or item we build menus around their wishes. We are constantly looking to modern culinary trends while keeping a high standard of quality across our menu offerings.” – E. Wales Hospitality
How do you incorporate seasonal, local ingredients into your wedding menus?
“Our menus are extremely seasonal, Maine has a short produce season compared to the rest of the country so we rely closely with local and regional farmers to provide us with specialty produce at peak season. Of course the seafood can stand on its own and we use local fishermen for all of our needs. Most products are sourced within 25 miles of our kitchen in Rockport.” – E. Wales Hospitality
What trend do you wish couples excluded from their wedding menu?
“As a company that values our quality of product any dish or item that we feel won’t stand up to the situation we try to suggest our clients move in a different direction. A good example is a meat and cheese station in august. Hot sliced meat and cheese melting in the sun, not great! We also encourage people to not base their menus around single allergies or restrictions. Make the menu about themselves and not the guests. WE are happy to accommodate all special diets on a case by case. We hate to see the full menu directed by 2 guests, That being said we are a hospitality company and we will of course meet our clients desires no questions asked.” – E. Wales Hospitality
What’s your favorite part about working at French’s Point, & how does the venue inspire or compliment your culinary approach?
“It’s a beautiful location, and is exceptionally well taken care of. From an execution standpoint the facility allows us to give our clients an extraordinary experience. Pulling off a flawless party is no small feet, there are many moving parts and the layout of the facility and its amenities allows us to perform up to our clients expectations to make there day unforgettable. We hold our standards high and when we come to Frenchs point we feel like we are at home. When we are building a menu for a “Frenchs” wedding we want it to reflect the elegance of the location. Beautiful and flavorful dishes that can compliment the Maine seacoast and the Couples we are so grateful to cater to.” – E. Wales Hospitality
Another outstanding preferred caterer, Trillium Caterers, is known for their artful approach to wedding cuisine—where every dish is as beautifully presented as it is delicious. With a focus on fresh, high-quality ingredients and seamless service, their team creates thoughtfully curated menus that elevate every celebration. We spoke with them to learn more about their culinary inspirations, favorite seasonal flavors, and expert tips for crafting a dining experience that feels both elegant and effortless.
Can you share an example of a particularly memorable or unique menu you created for a wedding at French’s Point?
“It’s important that the menu feels reflective of the client’s tastes and experiences. We often incorporate nods to a couple’s cultural or regional heritage or include something of sentimental significance, usually inspired by travels or family recipes. We have a lot of flexibility to develop custom passed hors d’oeuvres and sometimes they’re so successful that we incorporate them into our regular roster! One client had familial ties to Panama and wanted a selection of ceviches, which sent us down a months long rabbit hole of testing…the result was a dynamite Halibut Ceviche that made its way onto several other menus the following year. For dinner service we always recommend serving items from our roster that have been rigorously tested and have a proven record of being successfully executed at scale for large events but we do have the bandwidth to get creative with a flavor profile, ingredient, or sauce. A 2023 client of Argentine descent wanted to include some latin flavors into their family style dinner so we revised one of our tried and true chicken recipes to include a spice rub made from dried chilies and a red chimichurri, which was so delicious and totally new to us.” – Trillium Caterers
What trends in wedding catering are you most excited about right now, and how do you see them working for clients celebrations at French’s Point?
“One thing we’re seeing more of is passed desserts! The majority of our weddings have always had a beautiful table of dessert bites in addition to a traditional cake…things like bars, tartlets, and mini panacottas or custards. The challenge with this is that by the time dessert rolls around the party is in full swing and the guests are out there crushing the dance floor, often neglecting the dessert selection. Opting for a passed dessert service is a great way to get these sweet treats in front of people, as we treat them similarly to the passed hors d’oeuvres at cocktail hour. We also love this as a detail of continued hospitality after dinner service has concluded.” – Trillium Caterers
What do you think makes a wedding meal truly unforgettable?
“We’re always trying to maintain that delicate balance between creating a meal that feels current and unique while also being approachable for a large number of guests. Clients often choose to work with Trillium because they are super into food, but it’s important to consider the palates of your guests and make sure you’re providing them with options that a variety of people will enjoy. Most of the weddings we cater are multi-generational, the guest list being composed of friends and family from several regions with varying levels of “adventure” when it comes to their palates. We typically suggest incorporating more exciting or unusual flavors into the passed hors d’oeuvres portion of the event while also offering some slam dunk crowd pleasers like Lobster Rolls or Arancini. As caterers, we’re always respecting our parameters and boundaries…this means we place a high priority on how feasible it is to execute a given menu item for a large crowd efficiently while maintaining the integrity of whatever it is we’re serving. The most deliciously innovative plate in the world can fall flat if it’s ice cold or if the guests have had to wait a long time to be served. The first thing we hear in terms of feedback from clients and guests is “best wedding food ever” but this is immediately followed by praise for the service and the level of professionalism of the staff. The importance of service and hospitality cannot be overstated in regard to the overall guest experience. And of course, we can’t forget a stunning presentation. You eat with your eyes first!” – Trillium Caterers
What’s your favorite part about working at French’s Point, & how does the venue inspire or compliment your culinary approach?
“Our team loves working at French’s Point…we call it a “home game” because we’re there so often! We understand how important logistics are in executing a successful event and when we can trust that the infrastructure is reliable it allows us to really focus on executing the menu and on the guest experience, instead of devoting time to solving problems with power, equipment, or weather related complications. We also appreciate that there are so many options on the property for various phases of the event and that there are solid options for weather contingencies in case a pivot is necessary. Weddings are a huge investment and making sure your vendors are reliably set up to execute your vision in less than ideal circumstances is like an insurance policy that promises you’ll have the best possible outcome, even when presented with challenges.” – Trillium Caterers
To get started on your wedding weekend menu, explore our Preferred Vendors Guide, where you’ll find trusted partners who bring creativity, expertise, and exceptional service to every event at French’s Point. One of the many benefits of hosting your wedding with us is the flexibility to choose from these top-tier caterers, ensuring a menu that reflects your vision and tastes.
For many of our couples, food isn’t just about the wedding day—it’s an experience that extends across the entire weekend. From welcome parties and rehearsal dinners to farewell brunches, our preferred caterers help create memorable meals that bring family and friends together in a meaningful way. No matter your style—refined and elegant, relaxed and coastal, or somewhere in between—you’ll find a caterer who can craft a dining experience as special as your celebration.
Ready to start planning your wedding weekend at French’s Point? Inquire with us to create a celebration that’s as thoughtfully curated as the meals you’ll share with your loved ones.