Buffet Menu
SALAD COURSE Select One
FARMHOUSE SALAD field greens, red onions, tomatoes, cucumbers, carrots, Parmesan crusted toast point, fresh herbed vinaigrette
SUMMER SALAD field greens, Lyman Orchards blueberries, roasted corn, feta, toasted quinoa, blueberry fig balsamic vinaigrette
ENTRÉE COURSE Select Four
PENNE SALSICCIA hand pinched Italian sausage, roasted peppers, wilted spinach, Parmesan, EVOO
HONEY ROASTED ROTISSERIE CHICKEN cheddar cornbread cake, blistered French green beans, spiced lemon honey
PENNE A LA VODKA slow simmered tomatoes, Parmesan cream reduction
HONEY DIJON GRILLED CHICKEN summer vegetable ratatouille, grilled eggplant, toasted quinoa
GRILLED BEEF TENDERLOIN red wine demi-glace & horseradish cream, carved to order BRAISED SHORT RIB BBQ rubbed, heirloom & cherry compote, red bliss smashed potatoes, charred garlic & citrus broccoli ROASTED PRIME RIB fresh herb au jus & horseradish cream, carved to order GRILLED PORK LOIN Mesquite rub, fried potato & pancetta hash, thyme infused honey
Symbol Indicates Additional Fees Apply
CHICKEN JACQUELINE Milanese style, traditional piccata sauce, Pecorino & fresh lemon SEARED ATLANTIC SALMON coconut curried chickpeas, roasted garlic butter GRILLED SWORDFISH roasted summer squash, couscous, local tomato confit Plant based option available upon request
ROASTED CORN POLENTA BOWL eggplant & fig caponata, fried basil
Call 860-347-7171 | planning@ctweddinggroup.com | Visit www.ctweddinggroup.com
In Addition To Four Entrées