Banquet Menu

Hors d’Oeuvres Party Package
Stationed Cold Hors D’Oeuvres‍
Local Artisanal Cheese & Cracker Display
Garden Vegetable & Herb Dip Crudite
Italian Antipasti Assortment with Roasted Vegetables
Butler-Passed Hot Hors D’Oeuvres
Stuffed Mushroom Caps with Herb Challa Bread Stuffing
Grilled Shrimp Skewers with Lemon Garlic Aioli
Florentine—Stuffed Phyllo Pastries
Petit Beef Wellingtons en Croute
Country Meatballs with Chef’S Selection of Dipping Sauces
Tomato & Sweet Basil Bruschettas
Rotisserie Chicken Salad Atop Cucumber Disks
Vegetable Spring Rolls with Asian Rernoulade
Smoked Bacon-Wrapped Diver Sea Scallops
Stationed Desserts‍
Chef’s Selection House-Viade Petit Fours
Assorted Freshly-Baked Cookies and Fudge Brownies

18% Gratuity and 6% CT Sales Tax are additional. Based upon a minimum of 15 guests.