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Weddings and Special Events

Have you thought about having your Wedding at the Dream Away?

Explore our grounds and gardens for your perfect setting.

The Dream Away Lodge offers a variety of stunning, truly unique Berkshire options for your special day.

The magical forest glade known as the Wedding Rock provides the perfect setting for the day you will always remember. The wildflower meditation labyrinth, the expansive grounds and gardens, the stone fire pit and the birch groves invite your guests to experience your nuptials in confluence with the awesome beauty of the Berkshires.

Two large outdoor terraces adjacent to the Lodge are divinely suited for a glorious tented outdoor event for up to 150 guests.

For more intimate indoor weddings, the warm and charming dining rooms of the lodge can seat up to 80, and by seating on the porch and in the Music Room, seating inside can accommodate 120 guests. Perhaps the coziest winter venue around with its two stone fireplaces blazing and its warm light-lit bar the Dream Away encourages strangers to become friends.


Dream Away’s Chef, Amy Loveless, is a Berkshire legend in her own right. A professional baker and private caterer for more than twenty-five years, Amy has brought to the Dream Away a farm to table menu and a commitment to locally grown and fresh foods. Working closely with each couple, Amy can fashion a menu that expresses exactly the event you want.

From a formal Spring Brunch to an Italian country picnic, from country club chic to a structured five-course feast, the Dream Away can suit your event to your style, Winter, Spring, Summer or Fall.



Four Sample Wedding Menus
From Chef Amy Loveless
At Dream Away Lodge

Menu 1: Spring Wedding Brunch

Currant Scones with Brown Sugar crust
Homemade Ciabatta Rolls and locally baked
Artisan Bread assortment

Terrine of Monterey Chevre - layered with imported Olives, fresh Herbs and toasted Pine Nuts

Frittata of Spring Greens - Baby Spinach, Arugula and Chard with Asiago Cheese, served cool in small squares

Gravlax - Juniper and Dill cured Salmon filet, served thinly sliced on German Dark Rye with Mustard Sauce, Capers and sliced Red Onions

Chicken Marbella - Braised dark meat Chicken in Wine, Garlic, Herbs, Prunes, Lemons, Olives and Capers

Orzo Pasta Salad
- tossed with Asparagus, Baby Peas, Fresh Herbs and Shaved Parmesan

Locally Grown Mesclun Greens - tossed with Cucumbers, Cherry Tomatoes and Balsamic Vinaigrette

Baked Rhubarb Compote - with Star Anise and fresh Strawberries

Platter of Miniature Brownies, Pecan Lace Cookies and Scottish Shortbread

Lemon Chiffon Wedding Cake - with fresh Strawberries, frosted with Lemon Butter Cream

Menu 2: Late Summer Brunch

Chilled Summer Gazpacho

Tamal Azteca - Layered Tortilla, Chard, Mushroom and Zucchini casserole with Cheddar and Tomato-Chipotle sauce

Grilled Chorizo Sausage

Baked Sweet Corn Pudding

Sliced Heirloom Tomatoes with Basil and Extra Virgin Olive Oil

Bartlett Pear and Bleu Cheese Salad on a bed of Mesclun Greens with toasted Pepitas and Balsamic Vinaigrette

Sour Cream Coffee Cake with Cinnamon and Walnuts

Menu 3: A Fall Luncheon - The Fifties Rethought

Lobster Ravioli with Lemon Butter and fresh Herbs
Shrimp Creole served in a Rice ring

House Smoked Turkey Salad with crispy Apples and toasted Pumpkin Seeds served in Boston Lettuce cups

Cold Poached Salmon Filet in individual portions served over Mesclun Greens with Green Goddess dressing

Herbed Rice Pilaf
Fruited Gelatin mold

Seasonal local Vegetables
Spiced Pumpkin Wedding Cake

Menu 4: A Formal Fall Afternoon Wedding

Stationary Hors d’oeuvres served with seeded Lavosh crackers and assorted local artisan breads
•    Terrine of Monterey Chevre layered with imported Olives, fresh Herbs and toasted Pine Nuts
•    Maggie’s Farmhouse Cheese from Williamstown, served with crispy fresh picked local Apples
Passed Hors d’oeuvres
•    Dark European Rye Bread served open face topped with smoked Bluefish Pate, Dill, and Lemon
•    Mushroom filled flakey Phylo Pastries
•    Warm Polenta bites with roasted Red Peppers and Parmesan
•    Baked Mussels on the half shell with Garlic and Parsley

Curried Chicken Salad with crunchy Apples, Vegetables, and toasted Pumpkin Seeds

Asian Flank Steak Salad Grilled marinated Flank Steak thin sliced and tossed with Cucumbers, Red Onions, roasted Carrots, Thai Basil, Mint, and Sesame Soy sauce dressing

Planked Salmon Lemon rubbed Salmon filets cooked over an open fire on cherry wood planks served with fresh fall Fruit Salsa

Cous Cous with fresh steamed Kale, Rainbow Chard, roasted Acorn Squash, toasted Garlic, Lentils, Currants and preserved Lemon

Pumpkin Ravioli with browned Sage Butter

Platters of ripe sliced Tomatoes with Basil, Extra Virgin Olive Oil, and coarse Sea Salt

Tossed Mesclun Green Salad with house Balsamic Vinaigrette

Wedding Cake
Decorated with fresh flowers and Fruits




Wedding pricing at Dream Away Lodge has several variables, most prominently Time of year, Time of day and Day of week.

We ask a basic house charge, which can range from $2000 to $10,000, depending on season, time and day of week (a July wedding is more expensive than a May wedding, a Saturday is more expensive than a Sunday, etc.) The basic house charge includes all of Dream Away’s outstanding event services:
• Full orchestration of your event, however it utilizes the Dream Away’s facilities
• All Staff for your event
(20% Gratuity is NOT included)
• Daniel’s years of experience in managing memorable events in this unique environment
• All flowers, bouquets, corsages, boutonnieres, and decorative elements standard to our location
• Arrangements of all rentals
(Price of rental package is separate and NOT included)

Menus are priced based on specifics and consultation. Adjustments are happily made to suit budgetary concerns. We work very closely with couples to fulfill wedding fantasies within smart budget constraints. Menu prices include all food for your event - appetizers, desserts, wedding cake, sodas, coffee and tea

• The Photographer
• The Band
• The Rental Package (Tent, Tables etc)
• Wine, Beer, Liquor and Champagne
• 6.25% meals tax
• 20% Staff Gratuity

A 25% deposit holds your event date for you.
Should you cancel your event up to six months before the party date, your deposit is 50% refundable. If you cancel less than six months before the date, sorry, but your deposit is NOT refundable.

Call us, let us give you a tour of the grounds and talk about the Wedding you've always dreamed of.