Sit Down Menu
SALAD COURSE Select One
FARMHOUSE SALAD Field greens, red onions, tomatoes, cucumbers, and carrots, shaved Pecorino, toast point, fresh herbed vinaigrette
SUMMER SALAD Field greens, Lyman Orchards blueberries, sugared almonds, herbed goat cheese, radish, lemon poppy vinaigrette
BURRATA SALAD Hand carved prosciutto, dried figs, micro arugula, honey dijon vinaigrette, crostini
CONNECTICUT CAPRESE
Only available in August & September
Burrata, roasted local heirloom tomatoes, fresh basil, EVOO, balsamic, garlic toast
ENTRÉE COURSE Select Three
FILET MIGNON Sweet peppers and fried onions, goat cheese whipped potato, house steak sauce
GRILLED PORK CHOP Mesquite rub, fried potato and pancetta hash, thyme infused honey
THE PRIME Grilled USDA Prime NY strip, Parmesan smashed potato, roasted mushrooms and shallots
STONINGTON DAY BOAT SCALLOPS Chipotle dusted and seared, summer vegetables, cauliflower mash, agave oil
BRAISED SHORT RIB Potato purée, summer vegetables, poblano peach BBQ sauce
SEARED ATLANTIC SALMON Local corn, red peppers, long grain black rice, smoked chili oil
HONEY ROASTED ROTISSERIE CHICKEN Cheddar cornbread cake, blistered French green beans, spiced lemon honey
GRILLED SWORDFISH Roasted summer squash, couscous, local tomato confit
HONEY DIJON CHICKEN Summer vegetable ratatouille, grilled eggplant, toasted quinoa CHICKEN JACQUELINE Milanese style, traditional piccata sauce, fresh greens salad, Pecorino and fresh lemon
Symbol Indicates Additional Fees Apply
SEARED TWIN CRAB CAKES Roasted corn salad, lemon frisée, crisp pancetta Plant based option available upon request
ROASTED CORN POLENTA BOWL Eggplant and fig caponata, fried basil
Call 860-347-7171 | planning@ctweddinggroup.com | Visit www.ctweddinggroup.com
In Addition To Three Entrees
7