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 - $2.00
Fried Calamari with Marinara Sauce - $3.00
Assorted Gourmet Pizza - $3.00
These selections are priced on 100 pieces, but they may be
purchased in increments of 25
Fried Ravioli with Dipping Sauces - $110
Crab and Salmon Cakes - $140
Stuffed Clams Casino - $140
Miniature Quiche - $90
Fried Fresh Mozzarella with pesto cream dipping sauce - $110
Spinach Phyllo Puffs - $110
Scallops Wrapped in Bacon - $150
Fried Artichoke Hearts - $110
Swedish Meatballs - $80
Buffalo Chicken Strips - $90
Stuffed Mushroom Caps, assorted - $90
Sesame & Teriyaki Tuna Skewers - $150
Eggplant Rollatini with spinach, proscuitto and ricotta - $110
Fried Mozzarella - $70
Asparagus Spears & proscuitto - $110
Chicken Quesadillas - $110
Chicken Satay - $110
Guinness Marinated Steak Skewers - $120
Please add 18% service charge and 6% Connecticut sales tax.
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.
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) available at an additional
charge.
Pistachio Encrusted Salmon - Vegetable medley, garlic mashed potatoes
and a balsamic, strawberry, Frangelico glaze - 16.75
Chicken Marsala - Boneless breast sautéed in a Marsala
wine sauce of mushrooms, garlic, tomato and scallions served over
garlic mashed potatoes - 15.50
Pasta Primavera - Broccoli florets, red peppers, spinach, wild
mushrooms, baby peas, garlic and shallot olio sauce tossed with
spaghetti - 13.00
Chicken Florentine - Egg battered boneless breast, sautéed
in Sherry wine, topped with seasoned spinach and a light pesto
cream sauce served over penne pasta - 15.50
Crab & Salmon Cakes - Parmesan & garlic risotto and vegetable
medley - 15.50
Eggplant Rollatini - Stuffed with spinach, prosciutto and ricotta,
topped with a light marinara sauce and served over capellini -
14.50
Baci Penne - Italian sausage, boneless chicken breast and broccoli
florets tossed with penne in a rose sauce - 15.50
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 vegetable medley - 16.75
Vegetable Grill - roasted vegetable medley, grilled portabello
mushroom and a parmesan garlic risotto - 13.00
Add Grilled Chicken - 3.00
N.Y. Strip Steak - Garlic mashed potatoes and vegetable medley,
laced with a balsamic demi glace - 16.75
Baked Stuffed Sole - Seafood stuffing and garlic mashed potatoes
laced with shrimp sauce - 14.50
Housemade Cheese Ravioli - Baked with meat sauce and topped with
ricotta - 14.50
Dessert - $2.50 per person
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style
cheesecake, cannoli, chocolate & strawberry trifle or caramel apple torte
Please add 18% service charge and 6% Connecticut sales tax.
Minimum of 30 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
at an additional charge.
$16.25 Per Person
Baci Penne - Italian sausage, diced grilled chicken
and broccoli florets tossed with penne in a rose sauce
Pasta Primavera - Broccoli florets, red peppers, spinach,
wild mushrooms, baby peas, garlic and shallot olio sauce tossed
with penne pasta
Penne Ala Vodka - penne pasta tossed in a vodka cream
sauce
Eggplant Rollatini - Stuffed with spinach, prosciutto
and ricotta topped with a light marinara sauce
Eggplant Parmesan - Layered with ricotta and mozzarella
cheeses in a light marinara sauce
Chicken Marsala - Boneless breast sautéed in a Marsala
wine sauce of mushrooms, garlic, tomato and scallions
Honey Balsamic Chicken - sautéed chicken breast
deglazed with brown sugar, honey and balsamic reduction
Sliced Steak Au Poivre - slow roasted prime rib topped
with a brandy cream demi glace and sautéed onions
Scrod Florentine - Filet of scrod with spinach, marinated
tomatoes and calamata olives in garlic white wine sauce topped
with feta cheese
Baked Stuffed Sole - Seafood stuffing and laced with
a creamy shrimp sauce
Chicken Sausage & Broccoli Rabe - sautéed in virgin
olive oil and Marsala wine with garlic, white beans and tomatoes
tossed with penne pasta
Please add 18% service charge and 6% Connecticut sales
tax.
Minimum of 30 people. Includes choice of 4 entrees, tossed
salad greens or Caesar salad, warm rustic Italian bread, vegetable
and potato, dessert and brewed hot beverages.
$24.95 Per Person
Baci Penne - Italian sausage, diced grilled chicken and broccoli
florets tossed with penne in a tomato alfredo sauce
Pasta Primavera - Broccoli florets, red peppers, spinach,
wild mushrooms, baby peas, garlic and shallot olio sauce tossed
with penne pasta
Penne Ala Vodka - penne pasta tossed in a vodka cream
sauce
Eggplant Rollatini - Stuffed with spinach, prosciutto
and ricotta topped with a light marinara sauce
Eggplant Parmesan - Layered with ricotta and mozzarella
cheeses in a light marinara sauce
Chicken Marsala - Boneless breast sautéed in a Marsala
wine sauce of 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
Chicken Picatta - Boneless breast with capers, sundried
tomatoes and artichoke hearts in lemon white wine sauce
Honey Balsamic Chicken - sautéed chicken breast deglazed
with brown sugar, honey and balsamic reduction garnished with
basil and tomatoes
Sliced Steak Au Poivre - Slow roasted prime rib topped
with a brandy cream demi glace and sautéed onions
Pork Bracciola - Pork loin stuffed with red peppers,
spinach, peas, shallots and a Dijon caper sauce
Baked Stuffed Sole - Seafood stuffing and laced with
a creamy shrimp sauce
Scrod Florentine - Filet of scrod with spinach, marinated
tomatoes and calamata olives in a garlic white wine sauce topped
with feta cheese
Chicken Sausage & Broccoli Rabe - sautéed in virgin
olive oil and Marsala wine with garlic, white beans and tomatoes
tossed with penne pasta
Please add 18% service charge and 6% Connecticut sales
tax.
SIT DOWN DINNER BANQUET MENU
Choice of three entrees for the group. Dinner includes tossed
or Caesar salad, warm rustic Italian bread, dessert (one choice
for the group) and brewed hot beverages.
Pistachio Encrusted Salmon - Vegetable medley, garlic
mashed potatoes and a balsamic strawberry, Frangelico glaze -
28.00
Baked Stuffed Shrimp - Seafood stuffing, served with
garlic mashed potatoes and vegetable medley - 30.00
Stuffed Pork Chop Milanese - Spinach and red pepper stuffing,
garlic mashed potatoes and balsamic demi glace - 24.00
Baci Penne - Italian sausage, diced grilled chicken and
broccoli florets tossed with penne in a tomato alfredo sauce -
22.00
Chicken Marsala - Boneless breast sautéed in a Marsala
wine sauce of mushrooms, garlic, tomato and scallions - 23.00
Chicken Florentine - Egg battered boneless breast, sautéed
in Sherry wine, topped with seasoned spinach and light pesto cream
sauce served over penne - 23.00
Baked Stuffed Sole - Seafood stuffing and garlic mashed
potatoes, laced with a creamy shrimp sauce - 22.00
Fettuccine Carbonara - Bacon, peas, shallots and proscuitto
tossed in creamy alfredo sauce - 22.00
Black Angus Sirloin Steak - Garlic mashed potatoes and
Chef's vegetable medley - 31.00
Roasted Prime Ribs of Beef - Herb encrusted and served
with garlic mashed potatoes and Chef's vegetable medley - 31.00
Veal Saltimboca - Scallopini of veal topped with sage
and fontina cheese served with proscuitto and basil risotto and
Chef's vegetable medley - 32.00
Blackened Ahi Tuna - Sashimi grade Ahi tuna with red
pepper & scallion risotto and vegetable medley - 28.00
Dessert - (one choice per group)
Choice of tiramisu, chocolate mousse cake, carrot cake, N.Y. style
cheesecake, cannoli, chocolate & strawberry trifle or caramel
apple torte
Please add 18% service charge and 6% Connecticut sales tax.
Cash Bar (host and house)
Beverages (Alcohol)
Call brands - $5.00
Super Premium brands $6.50
Cordials - $6.00
Domestic Beer - $3.50
Imported Beer - $4.50
House Wine - $5.50
Champagne Toast - $2.00
Mimosa, Vodka or Rum Punch - $3.00
|
Beverages (Non-Alcohol)
Soft Drinks - $1.50
Juice - $1.50
Festive Fruit Punch - $1.50 |
Beverage Stations
| Soda Station 4.50 per pitcher |
| House Wine Station |
- 18.95 per carafe of Californian wines |
| |
- 19.95 per carafe of Italian wines |
| Beer Station |
- 14.00 per pitcher of Domestic beer |
| |
- 17.00 per pitcher of Imported beer |
| Beverage Services Per person Per Hour |
Call Brands - 12.50
each additional hour - 4.00 |
Super Premium Brands - 15.00
each additional hour - 5.00 |
| There will be a $40 Bartender Fee |
* All beverage pricing is subject to 18% service charge
and 6% Connecticut sales tax . Bartender charges are subject to
Connecticut sales tax.
