Appetizers | Raw
Bar Selections
Luncheon Banquet Menu | Luncheon
Buffet Menu | Deli Buffet Menu
Dinner Buffet Menu | Taste
of Italy Buffet | Sit Down Dinner
Banquet Menu
Beverage Services
APPETIZERS
These selections are priced per person
Continental Cheeses & Fresh Fruit Platter - $3.00
Garden Vegetable Platter with Garlic Ranch Dip - $2.00
Crudite - Cheeses, Fresh Fruit, Garden Vegetables & Dip -
$4.00
Antipasto Platter - Italian meats, Cheeses, Peppers & Olives
- $5.00
Bruschetta - $1.00
Fried Calamari with Marinara Sauce - $2.00
Assorted Gourmet Pizza - $3.00
Smoked Salmon - Chopped Egg, Onions, Capers and Baguettes - $4.00
These selections are priced on 100 pieces, but they may be
purchased in increments of 25
Fried Ravioli with Dipping Sauces - $90
Crab and Salmon Cakes - $125
Stuffed Clams Casino - $125
Pesto Rolled Sausage - $80
Miniature Quiche - $80
Fried Fresh Mozzarella with pesto cream dipping sauce - $90
Spinach Phyllo Puffs - $90
Scallops & Bacon - $130
Fried Artichoke Hearts - $90
Buffalo Chicken Strips - $70
Stuffed Mushroom Caps - Spinach or Sausage - $80
Sesame & Terriyaki Tuna Skewers - $130
Eggplant Rollatini - $90
Fried Mozzarella - $60
Asparagus Spears & proscuitto - $90
Chicken Quesadillas - $90
Please add 18% service charge and 6% Connecticut sales tax.
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RAW BAR SELECTIONS
Jumbo Shrimp Cocktail - $1.50 per
Clams on the Half Shell - market price
Oysters on the Half Shell - market price
Please add 18% service charge and 6% Connecticut sales tax.
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LUNCHEON BANQUET MENU
Choice of four entrees for the group. Includes tossed salad
or Caesar salad, warm rustic Italian bread, and brewed hot beverages.
Dessert (one choice for the group) available upon request.
Pistachio Encrusted Salmon - Vegetable medley, garlic mashed potatoes
and a balsamic, strawberry, frangelica glaze - 15.75
Chicken Marsala - Boneless breast sauteed in a Marsala wine sauce
of mushrooms, garlic, tomato
and scallions - 14.50
Chicken Florentine - Lightly egg battered boneless breast, sauteed
in Sherry wine, topped with seasoned spinach and light pesto cream
sauce, served over penne - 14.50
Crab & Salmon Cakes - Parmesan & garlic risotto
and house made coleslaw - 13.50
Eggplant Rollatini - Stuffed with ricotta and spinach
topped with a light marinara sauce and served over cappellini
- 13.00
Baci Penne - Italian sausage, diced grilled chicken and broccoli
florets tossed with penne in a rose alfredo sauce - 13.50
Fettuccine Carbonara - Bacon, peas, shallots and proscuitto
tossed in creamy alfredo sauce - 13.50
Sesame Encrusted Ahi Tuna Steak - Served medium rare with
parmesan & garlic risotto and grilled seasonal vegetables
- 15.75
Balsamic Marinated Vegetable Grill - creamy parmesan &
garlic risotto - 12.00
Add Grilled Chicken - 2.00
N.Y. Strip Steak - Seasoned fries and Chef's vegetable medley,
laced with a balsamic demi glace - 15.75
Baked Stuffed Sole - Seafood stuffing and laced with shrimp
sauce - 13.50
Chicken Caesar Salad - Romaine tossed with roma tomatoes, calamata
olives and romano cheese - 12.00
Housemade Cheese Ravioli - Baled with meat sauce, topped with
ricotta - 12.50
Dessert - $2.50 per person
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style
cheesecake, cannoli, Key lime torte or caramel apple torte
Please add 18% service charge and 6% Connecticut sales tax.
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LUNCHEON BUFFET MENU
Minimum of 25 people - Includes choice of
3 entrees, tossed salad or Caesar salad, warm rustic Italian bread,
and brewed hot beverages. Dessert (one choice for the group) available
upon request.
$15.00 Per Person
Baci Penne - Italian sausage, diced grilled chicken and broccoli
florets tossed with penne in a rose alfredo sauce
Eggplant Rollatini - Stuffed with ricotta and spinach
topped with a light marinara sauce
Chicken Marsala - Boneless breast sauteed in a Marsala
wine sauce of mushrooms, garlic, tomato and scallions
Baked Stuffed Sole - Seafood stuffing and laced with a shrimp
sauce
Baked Rigatoni - Oven baked short rigatoni with three
sauces
Sliced Steak Siciliano - Laced with mushrooms and roma tomatoes
in a Marsala wine sauce
Honey Balsamic Chicken - Sauteed chicken breast deglazed with
brown sugar, honey and balsamic reduction garnished with basil
and tomatoes
Scrod Florentine - Filet of scrod with spinach and marinated tomatoes
in garlic white wine sauce topped with feta cheese
Please add 18% service charge and 6% Connecticut sales
tax.
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DELI BUFFET
Minimum of 20 people. Includes tossed garden salad, fresh
rolls and butter and brewed hot beverages along with lettuce,
tomato, mayo, mustard and a cheese platter.
$12.00 Per Person
Choice of One - Tuna Salad, Chicken Salad
Choice of Two - Roast Beef, Turkey, Ham, Genoa Salami, Capaccola
Choice of Three - Pasta Salad, Potato Salad, Marinated Vegetable
Salad, Cole Slaw
Dessert - $2.50 per person
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style
cheesecake, cannoli, Key lime torte or caramel apple torte
Please add 18% service charge and 6% Connecticut sales tax.
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DINNER BUFFET MENU
Minimum of 30 people. Includes choice of 4 entrees, tossed
salad greens or Caesar salad, warm rustic Italian bread, vegetable
and potato, choice of dessert and brewed hot beverages.
$23.50 Per Person
Baci Penne - Italian sausage, diced grilled chicken and broccoli
florets tossed with penne in a rose alfredo sauce
Eggplant Rollatini - Stuffed with ricotta and spinach
topped with a light marinara sauce
Baked Rigatoni - Oven baked short rigatoni with three
sauces
Chicken Marsala - Boneless breast sauteed in a Marsala wine sauce
of mushrooms, garlic, tomato and scallions
Chicken Florentine - Lightly egg battered boneless breast,
sauteed in Sherry wine, topped with seasoned spinach and light
pesto cream sauce
Chicken Picatta - Boneless breast with capers, sundried tomatoes
and artichoke hearts in lemon white wine sauce
Honey Balsamic Chicken - Sauteed chicken breast deglazed
with brown sugar, honey and reduction garnished with basil and
tomatoes
Sliced Steak Siciliano - Laced with mushrooms and roma tomatoes
in a Marsala wine sauce
Tuscan Pork Medallions - Peppercorn encrusted with shittake
mushrooms, peas, shallots and a Dijon caper sauce
Baked Stuffed Sole - Seafood stuffing and laced with
a shrimp sauce
Scrod Florentine - Filet of scrod with spinach and marinated
tomatoes in garlic white wine sauce topped with feta cheese
Please add 18% service charge and 6% Connecticut sales
tax.
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TASTE OF ITALY BUFFET
Minimum of 30 people. Includes warm rustic Italian
bread, choice of dessert and brewed hot beverages.
$19.50 Per Person
Choice of Two - Tossed greens, Caesar Salad, Mesclun Greens
with Vinaigrette, and Tomato & Buffalo Mozzarella Salad
Choice of Three - Ravioli Bolognese, Pork Bracciola, Eggplant
Rollatini, Chicken Stempurata, Pasta Primavera, Chicken Provencal,
Sausage & Peppers, Beef Tips Marsala, Chicken Florentine or
Seafood Risotto.
Dessert - (one choice per group)
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style
cheesecake, cannoli, Key lime torte or caramel apple torte
Please add 18% service charge and 6% Connecticut sales tax.
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SIT DOWN DINNER BANQUET MENU
Choice of four entrees for the group. Dinner includes tossed
or Caesar salad, warm rustic Italian bread, and brewed hot beverages.
Dessert (one choice for the group) and brewed hot beverages.
Pistachio Encrusted Salmon - Vegetable medley, garlic mashed
potatoes and a balsamic strawberry, frangelica glaze - 27.00
Baked Stuffed Shrimp - Seafood stuffing, served with broccoli,
red pepper rice pilaf and garlic basil drawn butter - 29.00
Stuffed Pork Chop Milanese - Spinach and red pepper stuffing,
garlic mashed potatoes and balsamic demi glace - 23.00
Baci Penne - Italian sausage, diced grilled chicken and broccoli
florets tossed with penne in a rose alfredo sauce - 21.00
Chicken Marsala - Boneless breast sauteed in a Marsala wine
sauce of mushrooms, garlic, tomato
and scallions - 22.00
Chicken Florentine - Lightly egg battered boneless breast, sauteed
in Sherry wine, topped with seasoned spinach and light pesto cream
sauce served over penne - 22.00
Baked Stuffed Sole - Seafood stuffing and laced with
shrimp sauce - 21.00
Fettuccine Carbonara - Bacon, peas, shallots and proscuitto
tossed in creamy alfredo sauce - 21.00
Black Angus Sirloin Steak - Garlic mashed potatoes and
Chef's vegetable medley - 29.00
Roasted Prime Ribs of Beef - Herb encrusted and served
with garlic mashed potatoes and Chef's vegetable medley - 29.00
Veal Saltimboca - Scallopini of veal topped with sage
and fontina cheese served with proscuitto and basil risotto and
Chef's vegetable medley - 30.00
Tuxedo Tuna - Sashimi grade Ahi tuna encrusted with black
and white sesame seeds served with roasted red pepper risotto
and Chef's vegetable medley - 27.00
Dessert - (once choice per group)
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style
cheesecake, cannoli, Key lime torte or caramel apple torte
Please add 18% service charge and 6% Connecticut sales tax.
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BEVERAGE SERVICES
Cash Bar (host and house)
Call brands - $5.00
Super Premium brands $6.50
Cordials - $5.00
Domestic Beer - $3.25 |
Imported Beer - $4.00
House Wine - $5.00
Champagne Toast - $2.00
Soft Drinks/Juice - $1.50
|
Beverage Services Per person Per Hour
Call Brands $10.50
$3.00 each additional hour
Premium Brands $13.00
$4.00 each additional hour
There will be a $40.00 Bartender charge per bartender
* All beverage pricing is subject to 18% service charge
and 6% Connecticut sales tax.
Bartender charges are subject to Connecticut sales tax.
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