COCKTAIL HOUR BUFFET DINNER
WINTER MENU For use between January 1st and March 1st
STATIONARY HORS D’OEUVRES Harvest Table A presentation of Artisan Cheeses, Raw & Marinated Vegetables, Assorted Local Fruits, Our Chef’s Seasonally Created Salads, Dips, Crackers, and Crisps. The Harvest Table stands ready as guests arrive and is replenished throughout cocktail hour.
PASSED HORS D’OEUVRES Fresh, handcrafted presentations, hand passed by our friendly staff, and personally selected by our Chef to bring you the very best of the season. - Subject to availability and may change at the discretion of the chef -
Smoked Pork Belly BLT
Fried Artichoke Hearts GF
sun-dried tomato aioli
Shredded Beef Taco GF DF
Tuna Tartare
pickled cabbage, chimichurri
Grilled Flatbread
V
wonton cone, wasabi mousse
Sweet Sea Scallops GF DF
N
goat cheese, red onion, kale roasted pistachios, local honey drizzle
Beef Tenderloin DF
pumpernickel toast, onion jam, watercress
Chipotle Maple Chicken Salad N toasted pecans
GF Gluten Free N Contains Nuts
Call 860-347-7171
V
sea salt, fresh lemon tzatziki
applewood smoked bacon
Grilled Shrimp Cocktail GF
lemon ginger marinade, cilantro cream
Korean BBQ Duck Slider DF
steamed bun, radicchio and carrot slaw
DF Dairy Free V Vegetarian
Email
[email protected]
VG Vegan
Visit www.ctweddinggroup.com
This menu may be used at The Pavilion on Crystal Lake, The Barns at Wesleyan Hills, Lyman Orchards Golf Club, and The Wadsworth Mansion. Prices are subject to Administrative Service Charge and Connecticut State Sales Tax. Enhancement prices are subject to change. Enhancements are subject to availability. Connecticut Wedding Group is a division of Pavilion Catering, Inc. Revised December 2016.
BUFFET DINNER
WINTER
APPETIZER | FIRST COURSE Roasted Asparagus Bisque GF
- Please select one V
fresh leeks, shallot crème fraîche
Tuscan Vegetable SoupGF DF
Mushroom and Herb Ravioli
V
garlic thyme butter, shaved Parmesan
Cavetelli Bolognese
V VG
ricotta pasta dumplings, slow simmered tomatoes sausage and beef ragu
long grain wild rice, spiced tomato broth
SALAD | SECOND COURSE Winter Beet Salad GF
- Please select one V
N
fresh greens, roasted beets, pickled onion, peppered goat cheese toasted almonds, white balsamic vinaigrette
Lyman Orchards Apple Salad GF
V
N
field greens, Lyman orchards apples, salted pecans dried cranberries, brie, Lyman Orchards cider vinaigrette
House Salad DF
V
field greens, cucumbers, red onions, carrots, tomatoes herbed croutons, champagne vinaigrette
ENTRÉE | THIRD COURSE Cavetelli Bolognese
- Please select four -
ricotta pasta dumplings, slow simmered tomatoes sausage and beef ragu
Char Grilled Beef Tenderloin (market price) GF
Penne a la Vodka
V
slow simmered tomatoes Parmesan cream reduction
Roasted Prime Rib (market price) GF DF
rosemary rub, shallot bordelaise carved to order
fresh herb au jus carved to order
Braised Beef Brisket GF DF
Roasted Pork Loin GF DF
Chicken Ratatouille GF DF
Chicken Saltimbocca GF
ancho chili and molasses reduction
herb roasted boneless chicken thighs vegetable ratatouille, thyme jus lie
Chicken Jacqueline GF DF
arugula, red pepper, and caper salad fresh lemon balm oil
Atlantic Salmon GF
blistered tomato and spinach orange rosemary beurre blanc
garlic and basil rub honey balsamic drizzle
prosciutto, roasted peppers, fontina and sage garlic madeira sauce
Pan Seared Cod GF DF
roasted tomatoes, mushrooms, and wilted kale parsley oil
Grilled Vegetable Lasagna GF DF
V VG
brown rice pasta, fresh tomato and basil marinara
- Buffet served with Chef’s Selection of Starch and Vegetable -
GF Gluten Free
Call 860-347-7171
DF Dairy Free
N Contains Nuts
Email
[email protected]
V Vegetarian
VG Vegan
Visit www.ctweddinggroup.com
This menu may be used at The Pavilion on Crystal Lake, The Barns at Wesleyan Hills, Lyman Orchards Golf Club, and The Wadsworth Mansion. Prices are subject to Administrative Service Charge and Connecticut State Sales Tax. Enhancement prices are subject to change. Enhancements are subject to availability. Connecticut Wedding Group is a division of Pavilion Catering, Inc. Revised December 2016.
