Banquet Menu

Appetizers

These selections are priced per person

Continental Cheeses with Fresh Fruit and Seasonal Berries- $3.75
Garden Vegetable Platter - with garlic ranch dip - $2.50
Crudite – Cheeses, Fresh Fruit, Seasonal Berries, Garden Vegetables & Dip - $4.75
Antipasto Platter - Italian Meats, Cheeses, Peppers, Olives and rustic bread - $5.00
Bruschetta - Rustic bread brushed with pesto and topped with olives, tomatoes & mozzarella cheese - $2.25
Fried Calamari - with marinara sauce - $3.50
Assorted Gourmet Pizzas - $3.00
Champagne Poached Salmon - with chopped hard boiled eggs, capers, Bermuda onion, and crostini - $5.00

These selections are priced per 100 pieces, but may be purchased in increments of 25

Fried Ravioli - with dipping sauces - $110
Crab & Salmon Cakes - $140
Stuffed Clams Casino - $140
Spinach Phyllo Puffs - $110
Scallops Wrapped in Bacon - $150
Fried Artichoke Hearts - $110
Swedish Meatballs - $80
Buffalo Chicken Strips - $90
Pesto Chicken – sundried tomato cream sauce- $110
Crabmeat Rangoon - $110
Shrimp Salad Crostinis - $140
Fried Mozzarella - $70
Polenta & Mushroom Squares - $70
Chicken Satay - $110
Sesame & Teriyaki Tuna Skewers - $150
Jumbo Shrimp Cocktail - market price
Guinness Marinated Steak Skewers - $120
Garden Vegetable Spring Rolls - plum dipping sauce - $80
Ahi Tuna Sashimi - peppercorn encrusted and served with wasabi & soy sauce – market price
Stuffed Mushroom Caps - Boursin cheese & spinach, or crabmeat - $110
Eggplant Tower - layered with roasted peppers, spinach, mozzarella, and marinara - $110

Please add 18% service charge and 6.35% Connecticut sales tax

Plated Luncheon Menu

Choice of three entrees for the group. Includes tossed salad or Caesar salad, warm rustic Italian bread, and brewed hot beverages. Dessert (one choice for the group) is available at an additional charge of $3.00 per person.

Oreccehiette Tuscany - Italian sausage, diced grilled chicken, and broccoli florets tossed with oreccehiette in an alfredo sauce - $16.50

Eggplant Tower - layered with roasted red peppers, seasoned spinach, asiago and mozzarella cheeses, served over penne with house made marinara - $14.50

House Made Spinach & Mushroom Ravioli - with roasted peppers, wild mushrooms, and baby spinach tossed in a pesto cream sauce - $15.00

Cheese Ravioli Bolognese – baked with our house made meat sauce and topped with ricotta - $14.50

Honey Balsamic Chicken – sautéed boneless chicken breast deglazed with brown sugar, honey and balsamic reduction, served with mashed potatoes and vegetable medley - $16.50

Chicken Marsala – boneless breast sautéed in a Marsala wine sauce with mushrooms, garlic, tomato and scallions served over penne - $16.50

Chicken Florentine – egg battered boneless breast sautéed in Sherry wine, topped with seasoned spinach and a light pesto cream sauce, served over penne - $16.50

NY Strip Steak – mashed potatoes and vegetable medley with house demi glaze - $17.50

Walnut Encrusted Salmon – vegetable medley, mashed potatoes, and Frangelico strawberry glaze - $17.50

Crab & Salmon Cakes – parmesan & garlic risotto, vegetable medley and a chipotle aioli - $15.50

Sesame Encrusted Ahi Tuna Steak – served medium rare with wasabi mashed potatoes and vegetable medley - $17.50

Baked Stuffed Sole – seafood stuffing, vegetable medley and mashed potatoes, laced with a creamy shrimp sauce - $15.50

Panko Encrusted Tilapia – baked with lemon, white wine and Italian seasonings, served with mashed potatoes and vegetable medley - $14.00

Please add 18% service charge and 6.35% Connecticut sales tax

** We are happy to create custom meals to accommodate gluten free diets

Luncheon Buffet Menu

Served until 1:30pm
Minimum of 25 people – includes choice of three entrees, tossed salad, warm rustic Italian bread, and brewed hot beverages. Dessert (one choice for the group) is available at an additional charge of $3.00 per person.

$17.75 Per Person

Oreccehiette Tuscany – Italian sausage, diced grilled chicken, and broccoli florets tossed with oreccehiette in an alfredo sauce
Pasta Primavera – spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce
Penne ala Vodka – penne pasta tossed in a traditional vodka cream sauce
Eggplant Tower – layered with roasted red peppers, seasoned spinach, asiago and mozzarella cheeses, served over penne
Chicken Marsala - boneless breast sautéed in a Marsala wine sauce with mushrooms, garlic, tomato and scallions
Honey Balsamic Chicken - sautéed boneless chicken breast deglazed with brown sugar, honey and balsamic reduction
Sliced Prime Rib – slow roasted and topped with a brandy cream demi glace and sautéed onions
Sirloin Tips Bourguignon– burgundy wine sauce with caramelized onions and mushrooms
Scrod Florentine – filet of scrod with spinach, marinated tomatoes and calamata olives in a garlic white wine sauce topped with feta cheese
Baked Stuffed Sole – seafood stuffing, laced with a creamy shrimp sauce
Panko Encrusted Tilapia – baked with lemon, white wine, and Italian seasonings

Please add 18% service charge and 6.35% Connecticut sales tax

Supper Buffet Menu

Orecchiette Tuscany - Italian sausage, diced grilled chicken, and broccoli florets tossed with oreccehiette in an alfredo sauce
Pasta Primavera - spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce
Penne ala Vodka - penne pasta tossed in a traditional vodka cream sauce
Eggplant Tower - layered with roasted red peppers, seasoned spinach, asiago and mozzarella cheeses, with house made marinara
Chicken Marsala - boneless breast sautéed in a Marsala wine sauce with mushrooms, garlic, tomato and scallions
Chicken Florentine - egg battered boneless breast sautéed in Sherry wine, topped with seasoned spinach and a light pesto cream sauce
Honey Balsamic Chicken - sautéed boneless chicken breast deglazed with brown sugar, honey and balsamic reduction
Pork Bracciola - pork loin stuffed with red peppers, spinach, peas, and shallots with a Dijon caper sauce
Sliced Prime Rib - slow roasted and topped with a brandy cream demi glace and sautéed onions
Sirloin Tips Bourguignon - burgundy wine sauce with caramelized onions and mushrooms
Scrod Florentine - filet of scrod with spinach, marinated tomatoes and calamata olives in a garlic white wine sauce topped with feta cheese
Baked Stuffed Sole - seafood stuffing, laced with a creamy shrimp sauce
Panko Encrusted Tilapia - baked with lemon, white wine, and Italian seasonings

Dessert Choices

Tiramisu, Chocolate Mousse Cake, Carrot Cake, NY Style Cheesecake, Cannoli, Caramel Apple Torte

Please add 18% service charge and 6.35% Connecticut sales tax

** We are happy to create custom meals to accommodate gluten free diets

Choice of four entrees for the group. Includes tossed or Caesar salad, warm rustic Italian bread, dessert (one choice for the group) and brewed hot beverages.

Eggplant Tower - layered with roasted red peppers, seasoned spinach, asiago and mozzarella cheeses, served over penne with house made marinara - $21.50

Orecchiette Tuscany - Italian sausage, diced grilled chicken, and broccoli florets tossed with oreccehiette in an alfredo sauce - $24.50

Honey Balsamic Chicken - sautéed boneless chicken breast deglazed with brown sugar, honey and balsamic reduction, served with mashed potatoes and vegetable medley - $24.50

Chicken Marsala - boneless breast sautéed in a Marsala wine sauce with mushrooms, garlic, tomato and scallions served over penne - $24.50

Chicken Florentine - egg battered boneless breast sautéed in Sherry wine, topped with seasoned spinach and a light pesto cream sauce, served over penne - $24.50

Grilled Filet Mignon - mashed potatoes and vegetable medley, laced with béarnaise sauce - $34.00

Black Angus NY Strip Steak - mashed potatoes and vegetable medley with house demi glaze - $32.50

Roasted Prime Rib of Beef - herb encrusted and served with mashed potatoes and vegetable medley with natural au jus - $32.50

Stuffed Pork Loin Milanese - stuffed with spinach, red peppers and gorgonzola with mashed potatoes and house demi glaze - $25.50

Veal Saltimbocca - scallopini of veal topped with prosciutto, sage and fontina cheese, served with basil risotto and vegetable medley - $29.50

Walnut Encrusted Atlantic Salmon - vegetable medley, mashed potatoes and a Frangelico strawberry glaze - $28.50

Baked Stuffed Shrimp - seafood stuffing, laced with a creamy shrimp sauce, served with mashed potatoes and vegetable medley - $32.00

Sesame Encrusted Ahi Tuna - Sashimi grade Ahi tuna with wasabi mashed potatoes and vegetable medley - $31.50

Baked Stuffed Sole - seafood stuffing, vegetable medley and mashed potatoes, laced with a creamy shrimp sauce - $23.50

Dessert (one choice for the group)
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style cheesecake, cannoli, key lime torte

Please add 18% service charge and 6.35% Connecticut sales tax

** We are happy to create custom meals to accommodate gluten free diets

Dinner Buffet Menu

Minimum of 30 people. Includes choice of four entrees, tossed salad, warm rustic Italian bread, vegetable and potato, dessert (one choice for the group) and brewed hot beverages.

$26.50 per person

Orecchiette Tuscany - Italian sausage, diced grilled chicken, and broccoli florets tossed with oreccehiette in an alfredo sauce
Pasta Primavera - spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce
Penne ala Vodka - penne pasta tossed in a traditional vodka cream sauce
Eggplant Tower - layered with roasted red peppers, seasoned spinach, asiago and mozzarella cheeses, with house made marinara
Chicken Marsala - boneless breast sautéed in a Marsala wine sauce with mushrooms, garlic, tomato and scallions
Chicken Florentine - egg battered boneless breast sautéed in Sherry wine, topped with seasoned spinach and a light pesto cream sauce
Honey Balsamic Chicken - sautéed boneless chicken breast deglazed with brown sugar, honey and balsamic reduction
Pork Bracciola - pork loin stuffed with red peppers, spinach, peas, and shallots with a Dijon caper sauce
Sliced Prime Rib - slow roasted and topped with a brandy cream demi glace and sautéed onions
Sirloin Tips Bourguignon - burgundy wine sauce with caramelized onions and mushrooms
Scrod Florentine - filet of scrod with spinach, marinated tomatoes and calamata olives in a garlic white wine sauce topped with feta cheese
Baked Stuffed Sole - seafood stuffing, laced with a creamy shrimp sauce
Panko Encrusted Tilapia - baked with lemon, white wine, and Italian seasonings

Dessert Choices

Tiramisu, Chocolate Mousse Cake, Carrot Cake, NY Style Cheesecake, Cannoli, Caramel Apple Torte

Please add 18% service charge and 6.35% Connecticut sales tax

** We are happy to create custom meals to accommodate gluten free diets

Beverage Services

Beverages (Alcoholic) prices per drink

Call Brands - $5.50
Premium Brands - $6.50
Super Premium Brands - $7.50
House Wines – $5.50
Domestic Beer - $3.50
Imported Beer - $4.50
Champagne Toast - $3.00 per person
Mimosa, Vodka, or Rum Punch - $3.50 per person

Beverages (Non-Alcoholic) prices per drink

Soft Drinks - $1.50
Juice - $1.50
Festive Fruit Punch - $2.00 per person

Beverage Stations

Soda Station - $5.50 per pitcher
House Wine Station - $23.00 per carafe
Draft Beer Station - $15.00 per pitcher of Domestic Beer | $18.00 per pitcher of Imported Beer

Open Bar – priced per person per hour

Call Brands - $13.50 first hour | $5.00 each additional hour
Super Premium - $16.00 first hour | $7.00 each additional hour

** Bartender Fee - $45.00

All beverage pricing is subject to 18% service charge and 6.35% Connecticut sales tax