Banquet Menu

Hot & Cold Hors D’Oeuvres‍
Stationed Cold Hors D’Oeuvres
All cold hors d’oeuvres are sold for a minimum of 15 guests.
Local Artisinal Cheese & Cracker Display
2.95 per person
Garden Vegetable & Herb Dip Crudite
1.95 per person
Italian Antipasto Display
with Roasted Vegetables
2.95 per person
Seasonal Fresh Fruit Display
2.5 per person
Point Judith Clams on the 1/2 Shell
2.00 per piece
Blue Point Oysters on the 1/2 Shell
3.25 per piece
Chilled Chilled Jumbo Gulf Shrimp
with Zesty Cocktail
3.25 per piece
Butler-Passed Hot Hors D’Oeuvres
All hot hors d’oeuvres are sold in increments of 25 pieces. Prices listed are for 25 pieces.
Coconut Shrimp with Apple Curry Chutney
46
Grilled Beef Brochettes with Asian Dipping Sauce
46
Mushroom Caps with Herb Challa Bread Stuffing
31
Stuffed Phyllo Pastries
22.5
Side
Florentine
Bolognese
Seafood
Tomato & Sweet Basil Bruschettas
22.5
Petit Maryland Crab Cakes with Chive Cream
56
Smoked Bacon Wrapped Diver Sea Scallops
46
Individual Cheese & Florentine Quiche
24
Grilled Chic Grilled Chicken Brochettes with Thai Peanut Dipping Sauce
37.5
Country Meatballs with Chef’s Selection of Dipping Sauces
24
Herb Goat Cheese & Roasted Red Pepper Bruschettas
24
Free Range Chicken Tenders with Sweet and Sour Sauce
21
Breaded Buffalo Mozzarella with Tomato Caper Sauce
21
Petit Beef Wellingtons en Croute
37.5
Jalapeno-Spiced Buffalo Wings with Great Hill Bleu Cheese
24
Tempura-Style Shrimp with Asian Remoulade
37.5
Individual Chicken & Cheese Quesadillas with Corn Salsa
24
Grilled Shrimp Skewers with Lemon Garlic Aioli
49
Vegetable Spring Rolls with Asian Remoulade
21
Rotisserie Chicken Salad Atop Cucumber Disks
24
Hummus & Olive Tapenade Bruschettas
24
Brick Oven Flat Breads‍
All of our flat breads can be sliced small as a butler-passed hors d’oeuvres. Each pie yields about 15 small slices
Classic Margarita, Tuscan Pepperoni,
Abigail’s Pie, or the Italian Vegetable
$12 per pie
Shrimp Scampi Pie
$12 per Pie

18% Gratuity and CT Sales Tax are additional. Prices subject to change