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Please select up to three entrées
Click here to download our complete 2007 Wedding Menu.
Appetizer Course (Please choose one from the following)
- Fresh Fruit Cocktail
- Penne Pasta Ala Vodka
- Rigatoni Bolognaise
- Fettuccine Alfredo
- Penne Pasta with Roasted Garlic and Fresh Basil Marinara
- Homemade Soups: Vegetable Minestrone, Chicken Tortellini or Italian Wedding Soup
Salad Course (Please choose one from the following)
- Garden Salad with Balsamic Vinaigrette
- Medley of Baby Field Greens with Champagne Vinaigrette
- Classic Caesar Salad - Baby Spinach Salad with Warm Bacon Dressing
Signature Dinner Entrées
Included in your Signature Wedding Package
Breast of Chicken Jacqueline
Boneless breast of chicken delicately sautéed with white wine, lemon and fresh herbs
South Farms Stuffed Breast of Chicken
Boneless breast of chicken stuffed with a country herb dressing, topped with pan gravy
Sliced Top Sirloin of Beef
Oven roasted, thinly sliced and finished with a roasted garlic and mushroom cabernet sauce
Chicken Tuscany
Boneless breast of chicken filled with sweet sausage and fontina cheese, finished with an herbed butter sauce
Roast Loin of Pork
Slow roasted with a brown sugar honey glaze, accompanied by an apple stuffing and natural pan juices
Salmon Forestiere
Fresh Atlantic Salmon seasoned and roasted with wild mushrooms, served with fresh herb butter
Filet of Sole Pavilion
Filet of sole filled with a scallop and crabmeat stuffing, topped with lobster sauce
Manicotti Primavera
Oven baked with grilled vegetables and topped with a roasted garlic marinara and parmesan cheese
Premium Dinner Entrées
An additional charge will apply
Roasted Prime Rib of Beef (Add $5.00)
Au Jus
Salmon Oscar (Add $5.00)
Fillet of salmon topped with lump crabmeat and asparagus, topped with Béarnaise sauce
Grilled Swordfish Barbara (Add $3.00)
A center cut swordfish steak finished with fresh chive Maitre de Hotel butter
Tenderloin of Beef (Add $6.00)
Charcoal Grilled, sliced and served with a cognac peppercorn sauce
Baked Stuffed Shrimp (Add $3.00)
Jumbo shrimp filled with traditional New England seafood stuffing, served with fresh lemon and melted butter
Center Cut Veal Chop (Add $4.00)
A tender center cut veal chop, pan seared and finished with rosemary cream sauce and fresh herbs
Roast New Zealand Rack of Lamb (Add $5.00)
Marinated in olive oil and rosemary and served with a mustard herb crust
Roast Baby Eggplant (Add $2.00)
Filled with fontina cheese, garden vegetables, wild mushrooms and served with a sweet red pepper sauce
All Entrées are Accompanied by:
- Black Tie Service
- Chef's Selection of Complementing Vegetable and Starch and Warm Dinner Rolls with Butter
- Complimentary Cutting of Your Wedding Cake or Chef's Dessert
- Freshly Brewed Regular and Decaffeinated Coffees and Traditional and Herbal Teas
All prices are per guest and include facility rental, color coordinated linens, glassware, china, flatware and complete event coordination. Menu prices are subject to 18% service charge and CT Sales Tax.
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