COCKTAIL HOUR SIT DOWN 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 planning@ctweddinggroup.com
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.
SIT DOWN DINNER
WINTER
APPETIZER | FIRST COURSE Roasted Asparagus Bisque
- Please select one -
Mushroom and Herb Ravioli
GF V
fresh leeks, shallot crème fraîche
V
garlic thyme butter, shaved Parmesan
Tuscan Vegetable SoupGF DF
Cavetelli Bolognese
V VG
long grain wild rice, spiced tomato broth
ricotta pasta dumplings, slow simmered tomatoes sausage and beef ragu
SALAD | SECOND COURSE Winter Beet Salad GF
- Please select one V
Lyman Orchards Apple Salad GF
N
fresh greens, roasted beets, pickled onion, peppered goat cheese toasted almonds, white balsamic vinaigrette
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 Filet Mignon
- Please select three -
Braised Short Rib GF
(market price) GF
rosemary rub, boursin whipped potato grilled asparagus, shallot bordelaise
boursin whipped potato, grilled asparagus ancho chili and molasses reduction
Chicken Ratatouille DF
Grilled Pork Chop GF DF
herb roasted boneless chicken thighs farro vegetable ratatouille, thyme jus lie
garlic and basil rub, new potato and vegetable hash honey balsamic drizzle
Chicken Saltimbocca GF
Chicken Jacqueline DF
prosciutto, roasted peppers, fontina and sage new potato and vegetable hash, garlic madeira sauce
Pan Seared Cod DF
roasted tomato, mushroom, and wilted kale couscous parsley oil
arugula, red pepper, and caper salad farro pilaf, fresh lemon balm oil
Atlantic Salmon
blistered tomato and spinach couscous orange rosemary beurre blanc
Grilled Vegetable Lasagna GF DF
V VG
brown rice pasta, fresh tomato and basil marinara fresh mixed greens
GF Gluten Free
Call 860-347-7171
DF Dairy Free
N Contains Nuts
Email planning@ctweddinggroup.com
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.