Buffet Menu
SALAD COURSE Select One
SPRING BEET SALAD Fresh greens, roasted beets, pickled onion, peppered goat cheese, toasted almonds, white balsamic vinaigrette
BURRATA SALAD Pancetta crisp, dried figs, micro arugula, honey-dijon vinaigrette, focaccia FARMHOUSE SALAD Field greens, red onions, tomatoes, cucumbers, and carrots, shaved Pecorino, toast point, fresh herbed vinaigrette
SUGAR SNAP PEA SALAD Field greens, sugar snap peas, bell peppers, fennel, tres leches cheese, lemon vinaigrette
ENTRÉE COURSE Select Four
PENNE A LA VODKA Slow simmered tomatoes, Parmesan cream reduction
HERB ROASTED CHICKEN BREAST Roasted fennel and potatoes, garlic thyme jus lié
PENNE PRIMAVERA Spring vegetable ragout, fresh herbs, evoo, whipped lemon ricotta
CHICKEN JACQUELINE Milanese style, traditional piccata sauce, fresh greens salad, pecorino and fresh lemon
GRILLED BEEF TENDERLOIN Rosemary rub, garlic and chive whipped potato, shallot bordelaise, carved to order
PAN SEARED CHICKEN Spinach, artichokes, crisp prosciutto, wild rice pilaf, lemon herb pan sauce
BRAISED SHORT RIB Garlic and chive whipped potato, grilled asparagus ancho chili and molasses reduction
ATLANTIC SALMON Blistered tomato and spinach couscous, orange rosemary oil
ROASTED PRIME RIB Garlic and chive whipped potato, fresh herb au jus, carved to order ROASTED PORK LOIN Garlic and basil rub, new potato and vegetable hash, honey balsamic drizzle
Symbol Indicates Additional Fees Apply
Plant based option available upon request
ROASTED CORN POLENTA BOWL Asparagus, mushroom, and caramelized onion ragout, lemon dijon reduction
Call 860-347-7171 | planning@ctweddinggroup.com | Visit www.ctweddinggroup.com
In Addition To Four Entrees
8