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Summer Seasonal Plated Menu

$60 per person for food only

Prices do not include service staff, rentals, or alcoholic bar
Connecticut State sales tax & 18% - 20% service charge are applied to all full-service events
(Prices per person will increase under 75people)

Mussels (saffron tomato broth) course including extra rentals: $8 per person
Harvest table add $8 per person
Additional course of soup or salad: $6 per person
Fruit with warm chocolate dip $3 per person

Passed Hors D'oeuvres

Choose 6 and we’ll add a seasonal hors d’oeuvre as a wonderful surprise for you and your guests

French onion soup bruschetta


Grilled peach and Bleu crostini


Grilled tequila lime skewered shrimp

Filet and horseradish in a crispy cup

Endive stuffed with Chevre, honey and toasted walnuts

Vegetarian, Gluten Free

Risotto balls with a lemon aioli

Vegetarian, Gluten Free

Tomato soup shooter with a four-cheese grilled cheese


Skewered honey mustard kielbasa

Coconut chicken in a crispy cup with a mango/banana salsa

Sliced tomato, basil and fresh mozzarella crostini


Gyro skewered meatballs with Tzatziki

Mini fig, caramelized onion and Chevre grilled cheese


California veggie roll ups


Seared sesame tuna on a crispy wonton with seaweed salad

Salad or Soup and Bread

Grilled Romaine

with ranch drizzle, bacon, caramelized onions and tomato


shaved Parmesan and lemon vinaigrette

Summer Soups

New England clam chowder, Summer traditional Gazpacho or Fire and ice melon

Mesclun Greens

with shaved fennel and sour cherry vinaigrette and toasted pistachios and chevre


with native tomatoes over baby greens
(August-October 10)

Fabled Foods

Ancienne baguette, ciabatta and cranberry walnut bread basket served with herbed oil and sweet butter

Served Dinner

Pick 2 and one of our many vegetarian choices


topped with demi-glace served with roasted fingerlings and grilled veggies

Lobster Ravioli

with tomato cream reduction, braised chard

Chicken Mirabella

Roasted chicken with olives, sweet potato, orange and prunes, served over an herbed rice pilaf

Prime Rib

with horseradish sauce, roasted garlic red mashers and roasted veggies

Vegetarian Selections

Creamy shiitake and asparagus lasagna, Summer ratatouille with couscous and parsley gremolata,

Ginger Crusted Salmon

over pilaf with grilled asparagus

Marmalade Glazed Corned Beef

with rosemary potatoes, sweet and sour cabbage

Bourbon Brined Stadler Breast

over cranberry baked rice and roasted cauliflower

Seared Sea Scallops

with warm Mediterranean orzo and butternut mash

Curried Veggies

with jasmine rice and lentil mint salad, Creamy lemon veggie pot pie, Veggie stack with fresh mozzarella

Buffet Style Cake and Coffee

Wedding Cake

with buttercream frosting and luscious mousse filling

Coffee, Decaf, Assorted Tea

2-Tiered Cutting Cake

with assorted yummies

Prices are subject to change