Baci Grill | 134 Berlin Road, Cromwell, CT | 860.613.2224

Appetizers | Luncheon Plated Menu | Luncheon Buffet Menu | Supper Menu
Dinner Buffet Menu | Plated Dinner Banquet Menu | Beverage Services | Print Menu

Printable Banquet Menu

APPETIZERS

based on 50 pieces

Zucchini & Feta Fritters – chipotle aioli   100

Traditional Potato Skins – cheddar, sour cream, scallions   75

Pulled Pork Potato Skins – cheddar, sour cream, scallions   100

Vegetable Spring Rolls – raspberry dipping sauce   5

Zucchini Fries – marinara sauce     35

Caprese Skewer – fresh mozzarella, grape tomato, balsamic drizzle, basil   50

Waldorf Chicken Salad – endive cup   75

Parmesan Artichoke Hearts – tomato dipping sauce   65

Lamb Meatballs – tahini dipping sauce   180

Potsticker – Pork or Kale & Vegetable   65

Ham & Swiss or Asiago Primavera Arancini Balls   9

Panko Crusted Fried Ravioli – tomato dipping sauce   50

Smoked Salmon Crostini – scallion, cream cheese, capers   140

Crab Cakes – lemon aioli dipping sauce   115

Sea Scallops wrapped in bacon   130

Crabmeat Stuffed Mushroom Caps   90

Spinach Stuffed Mushroom Caps   75

French Onion Stuffed Mushroom Caps   75

Fried Mozzarella   50

Guinness Marinated Steak Skewers   120

Bourbon BBQ Glazed Sirloin Meatballs   55

BBQ Baby Back Ribs (2 per piece)   90

Clams Casino – bacon, red pepper, asiago cheese, bread crumbs   90

Pesto Glazed Chicken Skewers – red pepper aioli dipping sauce   65

Eggplant Tower – layered with roasted peppers, garlic spinach, mozzarella   75

Buffalo Chicken Strips – blue cheese dipping sauce, celery sticks   50

Sliders

Pulled Pork – caramelized onions, cheddar cheese   90

Slow Roasted Tenderloin of Beef – horseradish mayonaise   190

Roasted Turkey Breast – cranberry mayonnaise   100

Waldorf Chicken Salad – walnuts, apple, dried cranberries, tarragon mayonnaise   85

Display – priced per person

Continental Cheeses and Fresh Fruits   4.00

Garden Vegetables with parmesan peppercorn dip   2.50

Crudité – continental cheeses, fresh fruits, garden vegetables, parmesan peppercorn dip, assorted crackers   5.00

Bruschetta – rustic bread brushed with pesto, topped with kalamata olive, plum tomato, and asiago cheese   3.50

Cornmeal Dusted Fried Calamari – marinara dipping sauce   3.75

Antipasto – Italian cured meats and cheeses, roasted peppers, fresh mozzarella, artichoke hearts, olives, garlic crostini   7.50

Warm Artichoke and Asiago Cheese Dip – assorted crackers   3.25

Truffle Fries – shaved parmesan OR Loaded Fries – bacon, cheddar, scallions, sour cream   3.50

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

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LUNCHEON PLATED MENU

Luncheon includes salad, warm rustic Italian bread and brewed hot beverage

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

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LUNCHEON BUFFET MENU

Served until 2:00pm – Minimum of 25 Guests

20 per person

Includes choice of one salad, choice of three entrees, warm rustic Italian bread and brewed hot beverage

Any buffet may be customized or enhanced with additional entrées or stations

Such customizations may include seafood, carving stations, or sliced roast prime rib

 

Salad – choice of one

Tuscan House Salad – field greens with tomato, carrots, croutons, Balsamic Dijon Vinaigrette

Caesar Salad – romaine leaves, classic Caesar dressing, croutons

Spinach Salad – baby spinach, Bermuda onion, tomato, Creamy Parmesan Peppercorn

 

Entrees – choice of three

Penne ala Vodka – penne pasta tossed in a traditional vodka cream sauce

Margherita Penne – plum tomato, fresh mozzarella, tossed in garlic and olive oil

Eggplant Tower – layered with roasted peppers, seasoned spinach, asiago and mozzarella cheese, house made marinara sauce

Pasta Primavera – spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce

Ravioli Bolognese – cheese filled pasta pillows in a hearty tomato sauce with pork, sirloin and veal

Gourmet Macaroni and Cheese– penne pasta tossed with cheddar, asiago, and parmesan

Chicken Ala Vodka – roasted garlic and peppers in a vodka cream sauce

Chicken Florentine – egg battered and sauté with lemon and sherry wine, topped with seasoned spinach, pesto cream sauce

Chicken Cacciatore – topped with sauté peppers and onions in a plum tomato sauce

Tuscan Chicken – sauté artichoke hearts, capers, and tomato in white wine and olive oil

Chicken Marsala – boneless breast sauté in a Marsala wine sauce with mushrooms, garlic, tomato and scallions

Honey Balsamic Chicken – deglazed with brown sugar, honey and balsamic reduction

Sirloin Tips Au Poivre – mushrooms, onions, brandy cream sauce

Sirloin Tips Pizziola – onions, peppers, garlic, red wine tomato sauce

Baked Stuffed Filet of Sole – seafood stuffing, laced with a creamy shrimp sauce

Tilapia Mediterranean – spinach, marinated tomato and kalamata olives,

garlic and white wine sauce topped with feta cheese

Enhance your buffet with dessert at an additional charge of $4 per person

 Choose one: Tiramisu, Chocolate Mousse Cake, Carrot Cake, NY Style Cheesecake, Cannoli, Caramel Apple Tort, Key Lime Pie, Cappuccino Layer Cake, Chocolate Peanut Butter Pie

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

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SUPPER BUFFET MENU

Served from 2:00pm – 3:30pm – Minimum of 25 Guests – 23.75 per person

 Includes choice of one salad, choice of four entrees, choice of Chef’s potato or seasonal vegetable medley, warm rustic Italian bread and brewed hot beverages.

Any buffet may be customized or enhanced with additional entrées or stations.

Such customizations may include seafood, carving stations, or sliced roast prime rib.

 

Salad – choice of one

Tuscan House Salad – field greens, tomato, carrots, croutons, Balsamic Dijon Vinaigrette

Caesar Salad – romaine leaves, classic Caesar dressing, croutons

Waldorf Salad – field greens, sliced apples, dried cranberries, candied walnuts, gorgonzola cheese, Honey Orange Vinaigrette

Spinach Salad – baby spinach with mushrooms, Bermuda onion, tomato, Creamy Parmesan Peppercorn

Entrees – choice of four

Penne ala Vodka – penne pasta tossed in a traditional vodka cream sauce

Baci Penne – sweet Italian sausage, broccoli, tomato alfredo cream sauce, penne

Margherita Penne – plum tomato, fresh mozzarella, tossed in garlic and olive oil

Pasta Primavera – spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce

Ravioli Bolognese – cheese filled pasta pillows served in a hearty tomato sauce with pork, sirloin and veal

Gourmet Macaroni and Cheese– penne pasta tossed with cheddar, asiago, and parmesan

Eggplant Tower – layered with roasted peppers, seasoned spinach, asiago and mozzarella cheeses topped with our house made marinara sauce

Chicken Ala Vodka – roasted garlic and house roasted peppers in a vodka cream sauce

Chicken Cacciatore – topped with sautéed peppers and onions in a plum tomato sauce

Tuscan Chicken – sautéed artichoke hearts, capers, and tomatoes in a white wine and olive oil

Chicken Florentine – egg battered and sauté with lemon and sherry wine, topped with seasoned spinach, pesto cream sauce

Chicken Marsala – boneless breast sautéed in a Marsala wine sauce with mushrooms, garlic, tomato and scallions

Honey Balsamic Chicken – deglazed with brown sugar, honey and balsamic reduction

Pork Bracciola – stuffed with ricotta, peppers, spinach, hard boiled eggs, roasted garlic

Sirloin Tips Au Poivre – mushrooms, onions, brandy cream sauce

Sirloin Tips Pizziola – onions, peppers, garlic, red wine tomato sauce

Tilapia Mediterranean – spinach, marinated tomato and kalamata olives, garlic and white wine sauce topped with feta cheese

Baked Stuffed Filet of Sole – seafood stuffing, laced with a creamy shrimp sauce

Grilled Salmon – Chef’s seasonal presentation

 

Enhance your buffet with dessert at an additional charge of $4 per person

Choose one: Tiramisu, Chocolate Mousse Cake, Carrot Cake, NY Style Cheesecake, Cannoli, Caramel Apple Tort, Key Lime Pie, Cappuccino Layer Cake, Chocolate Peanut Butter Pie

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

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DINNER BUFFET MENU

Minimum of 25 Guests – 28.75 per person

 Includes choice of one salad, choice of four entrees, warm rustic Italian bread,

Chef’s potato and a julienne sauté of seasonal vegetable, choice of one dessert and brewed hot beverages

Any buffet may be customized or enhanced with additional entrées or stations

Such customizations may include seafood, carving stations, or sliced roast prime rib

 

Salad – choice of one

Tuscan House Salad – field greens, tomato, carrots, croutons, Balsamic Dijon Vinaigrette

Caesar Salad – romaine leaves, classic Caesar dressing, croutons

Waldorf Salad – field greens, sliced apples, dried cranberries, candied walnuts, gorgonzola cheese, Honey Orange Vinaigrette

Spinach Salad – baby spinach, mushrooms, Bermuda onion, tomato, Creamy Parmesan Peppercorn

 

Entrées – Choice of four

Penne ala Vodka – penne pasta tossed in a traditional vodka cream sauce

Margherita Penne – plum tomato, fresh mozzarella, tossed in garlic and olive oil

Baci Penne – sweet Italian sausage, broccoli, tomato alfredo cream sauce, penne

Pasta Primavera – spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce

Ravioli Bolognese – cheese filled pasta pillows served in a hearty tomato sauce with pork, sirloin, and veal

Gourmet Macaroni and Cheese– penne pasta tossed with cheddar, asiago, and parmesan

Eggplant Tower – layered with roasted peppers, seasoned spinach, asiago and mozzarella cheese, topped with house made marinara sauce

Chicken Ala Vodka – roasted garlic and peppers in a vodka cream sauce

Chicken Cacciatore – topped with sauté peppers and onions in a plum tomato sauce

Tuscan Chicken – sauté artichoke hearts, capers, and tomato in white wine and olive oil

Chicken Florentine – egg battered and sauté with lemon and sherry wine, topped with seasoned spinach, pesto cream sauce

Chicken Marsala – sauté in a Marsala wine sauce with mushrooms, garlic, tomato and scallions

Honey Balsamic Chicken – deglazed with brown sugar, honey and balsamic reduction

Pork Bracciola – stuffed with ricotta, peppers, spinach, roasted garlic, hard boiled eggs

Sirloin Tips Au Poivre – mushrooms, onions, brandy cream sauce

Sirloin Tips Pizziola – onions, peppers, garlic, red wine tomato sauce

Baked Stuffed Filet of Sole – seafood stuffing, laced with a creamy shrimp sauce

Tilapia Mediterranean –spinach, marinated tomato and kalamata olives, garlic and white wine sauce topped with feta cheese

Grilled Salmon – Chef’s seasonal presentation

 Dessert – choice of one

Tiramisu, Chocolate Mousse Cake, Carrot Cake, NY Style Cheesecake, Cannoli, Caramel Apple Tort, Key Lime Pie, Cappuccino Layer Cake, Chocolate Peanut Butter Pie

 

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

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Plated Dinner Banquet Menu

Includes choice of one salad, choice of four entrees, warm rustic Italian bread, whipped potato or penne pasta and a julienne sauté of seasonal vegetables, choice of one dessert and brewed hot beverages

 

Salad – choice of one

Tuscan House Salad – field greens with tomato, carrots, croutons, Balsamic Dijon Vinaigrette

Caesar – romaine leaves, classic Caesar dressing, croutons

Waldorf Salad – field greens, sliced apples, dried cranberries, candied walnuts, gorgonzola cheese, Honey Orange Vinaigrette

Spinach Salad – baby spinach, mushrooms, Bermuda onion, tomato, Creamy Parmesan Peppercorn

Entrées – choice of four

Margherita Penne – plum tomato, fresh mozzarella, tossed in garlic and olive oil   22

Baci Penne – sweet Italian sausage, broccoli, tomato alfredo cream sauce, penne    24

Pasta Primavera – spinach, fennel, leeks, carrots, and red onion in a pesto cream sauce   23

Eggplant Tower – layered with roasted peppers, seasoned spinach, asiago and mozzarella cheese, topped with house made marinara sauce   23

Chicken Ala Vodka – roasted garlic and peppers in a vodka cream sauce   25

Chicken Cacciatore – sauté peppers and onions in a plum tomato sauce   25

Chicken Piccatta – artichoke hearts, capers and tomato in white wine and olive oil   25

Chicken Florentine – egg battered and sauté with lemon and sherry wine, topped with seasoned spinach, pesto cream sauce   25

Chicken Marsala – mushrooms, garlic, tomato and scallions, Marsala wine sauce   25

Honey Balsamic Chicken – deglazed with brown sugar, honey and balsamic reduction   25

 Grilled Filet Mignon – laced with béarnaise sauce   36

Black Angus NY Strip Steak – with our house demi glaze   34

Roasted Prime Rib of Beef – herb encrusted and served with natural au jus   37

Bistro Filet – 6 oz. teres major tenderloin topped with our house demi glaze   33

Stuffed Pork Chop Milanese – spinach, red peppers and gorgonzola, house demi glaze   28

Veal Saltimbocca – scaloppini of veal topped with prosciutto, sage and asiago cheese   29

Traditional Veal Parmesan – topped with mozzarella, marinara   28

Baked Stuffed Sole – seafood stuffing, laced with a creamy shrimp sauce   25

Grilled Mahi Mahi – basil scented tomato butter sauce   28

Baked Stuffed Shrimp – seafood stuffing, laced with a creamy shrimp sauce   32

Grilled Salmon – Chef’s Seasonal Presentation   29

 

Dessert – choice of one

Tiramisu, Chocolate Mousse Cake, Carrot Cake, NY Style Cheesecake, Cannoli, Caramel Apple Tort, Key Lime Pie, Cappuccino Layer Cake, Chocolate Peanut Butter Pie

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

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

Ivory linen table cloths and napkins are included with silk floral centerpieces
Custom color napkins are also availableCustom menu enhancement proposals available to compliment your special occasionAny buffet may be enhanced with additional entrees or stations
Such customizations may include seafood, carving stations, or sliced roast prime ribWe can accommodate Gluten Free DietsPlease inform banquet manager of any food allergiesMenu items may contain some ingredients not listedThoroughly cooking meats, poultry, seafood, and eggs reduces the risk of food borne illness

For more information please contact: Meghan Wrinn, Banquet Manager

860-613-2224 or bacigrill1@aol.com

Visit our website: www.bacigrill.com for a tour of our restaurant and banquet facilities

Please note: Prices and offerings are subject to change and availability
Please contact Baci Grill for the most up to date menu information

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BEVERAGE SERVICES

Bar Options

Bartender Fee: $50.00

Drink Prices

Open Bar Rates

Beverage Stations

Upgraded wine and pricing available upon request

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*Please note: prices & offerings are subject to availability & change. Please contact Baci Grill for the most up to date menu information.*

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