connecticut convention center catering menu · menu guidelines to assist you in the event planning process. Our Catering Professionals will be glad to assist you in selecting the

100 Columbus Boulevard, Hartford, Connecticut 06103 | 860.249.6000

connecticut convention center catering menu


MENU GUIDELINES As part of our commitment to your event and its success, we have designed the following menu guidelines to assist you in the event planning process. Our Catering Professionals will be glad to assist you in selecting the appropriate menu items and arrangements to ensure a successful function. Banquet menus, room arrangements, floor plans (which must be approved by the Catering Department) and other details pertaining to your event should be submitted to the Catering Department a minimum of 30 days prior to your arrival date.

GUARANTEED MINIMUMS:All items ordered must serve the minimum guaranteed number of guests. In order to protect the service and quality of your event, we do not accept orders for items that serve less than your total guaranteed minimum in attendance.

CATERING FEES:To ensure food quality, Breaks, Stations and Buffet pricing is based on 90 minutes or less and Host or Open Bars are based on 5 hours or less. Additional charges may be incurred for extending hours of service.

SPLIT MENU FOR PLATED LUNCHEON OR DINNER:A split option of 2 Entrees is available for groups with a minimum of 50 guests and a maximum of 500 guests (anything over 500 subject to additional service fee). A split option of 3 Entrees is available for groups with 100-300 guests, and is subject to an additional per person charge.

SUPPLEMENTAL STAFFINGBreakfast and Lunch service are based on 4-5 hours: 2-hour set up, 1.5-hour service period and 1-hour clean up. Dinner service is based on 5-hours inclusive of 2-hour service period. Reception service is based on 4-hours inclusive of 2-hour service period. Unless indicated otherwise, charges for the staffing of your function are included in our menu prices. For plated Breakfast, Lunch and Dinners this allocation is based upon 1 to 25 staff to guest ratio on tables of 10 guests. For buffets, allocated staffing levels are based upon 1 to 35 staff to guest ratio.A bartender is required on all host and cash bars. As a general rule, we recommend one bartender per 100 guests. There is a 4-hour minimum for each bartender at a cost of $75 per bartender. Bartender fees are waived upon sales of $500 per bar or per bartender. Additional wait staff is available at $25.00 per hour with a 4-hour minimum.

MEAL TICKETSMeal tickets are required for all Buffets and menus serving 2 or 3 Entree options. Meal tickets are exclusively provided by the Center.

Notice: Thoroughly cooking Meats, Poultry, Shellfish, or Eggs reduces the risk of foodborne illness, especially if one has certain medical conditions.

CATERING GUIDELINES

PRICING:Pricing is subject to change and will be confirmed six months prior to your event. All Catering quotes are based on per person pricing unless otherwise noted.

DEPOSIT/ATTENDANCE GUARANTEE:All catered functions require an initial deposit of $1500. In addition, a 50% food and beverage payment on the estimated number of people attending will be required 30 days prior to your event. The remaining balance is required three (3) business days prior to the day of the event.In order for us to provide you with the highest quality service, we require a final attendance guarantee no less than three (3) business days prior to your event. Should your expected number of guests exceed 750, your guarantee will be required (5) business days prior to your event. Your event will be billed based on this final attendance guarantee or the actual number of guests served, whichever is greater. Consumption and remaining expenses are to be paid immediately upon the conclusion of your event.

MEETING ROOM DINING POLICY:The room must initially be set with round tables of 10. All attendees must vacate the room and allow our staff to re-set for the meal function (please anticipate a turnaround time of at least 90 minutes to reset any of Centers meeting space. The amount of time required will be determined solely by the Catering Department, based on the level of service needed for each event). Following the meal, our staff must have ample time to clean the room prior the meeting’s commencement.Modifying the above guidelines will result in additional labor charges as determined by the Catering Department.The Center’s pricing and service levels are based on rounds of 10.

TAX AND SERVICE CHARGES:All catered functions will have a 20% service charge and 6.35% sales tax added to the total bill.

TAX EXEMPTION:Per the State of Connecticut, all qualifying organizations are required to provide valid tax exemption certificates/documents to the Connecticut Convention Center. Please refer to the Connecticut Department of Revenue website for further information on tax exemption eligibility and requirements: www.ctgov/drs.

GUIDELINESG

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minimum 25 guests

delightfully chocolate 18chocolate fudge brownies, chocolate chip cookies,chocolate covered strawberries, chocolate covered pretzels,assorted chocolate candy bars, chocolate truffles,freshly brewed coffee, decaffeinated coffee and fine quality teas

healthy calorie counter 12sliced fresh seasonal fruit and berries,assorted yogurts, granola bars, protein bars, bottled fruit juice,chilled bottled water

theater 15freshly popped popcorn served in a traditional popcorn machine,jumbo soft pretzels,individually packed chips & pretzels,assorted candy bars,assorted soft drinks,chilled bottled water

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BREAKS| anytime breaks


BREAKS| all day breaks

connecticut daily 26(minimum 25 guests)

morningchilled orange and cranberry juicessliced fresh seasonal fruit and berriespastry chefs’ specialties to include fruit and cheese filled danishassorted muffins, breakfast breads and croissantsbutter and preservesfreshly brewed coffee, decaffeinated coffee and fine quality teas

mid-morningfreshly brewed coffee, decaffeinated coffee and fine quality teas

afternoonsliced fresh seasonal fruits and berriesassorted jumbo cookies, fudge brownies & blondies, freshly brewed coffee, decaffeinated coffee and fine quality teas, assorted soft drinks and chilled bottled water

adriaen’s landing 21(minimum 25 guests)

morningchilled orange and cranberry juicespastry chef ’s specialties to include fruit and cheese filled danish, assorted muffins, butter and preserves, freshly brewed coffee, decaffeinated coffee and fine quality teas

mid-morningfreshly brewed coffee, decaffeinated coffee and fine quality teas

afternoonassorted jumbo cookies & fudge browniesfreshly brewed coffee, decaffeinated coffee and fine quality teas, assorted soft drinks and chilled bottled water

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charter oak 26farm fresh scrambled eggs atop rosti potatoesfilet mignon and sweet bell pepper brochette

the sanderson 18(maximum 100 guests)farm fresh scrambled eggs with monterey jack cheeseonions and peppers wrapped in a flour tortillatopped with salsaserved with breakfast potatoes and mild chorizo sausage

capitol hill 17vanilla bean cinnamon french toast and warmed vermont maple syrupsmoked canadian bacon

trumbull 23(maximum 100 guests)new england cod cake on a bed of spinach with poached eggssmoked pork loin and lobster sauce

healthy hartford 17scrambled egg beatersegg beater cinnamon french toast andwarmed maple syrupturkey sausage

wadsworth 16farm fresh scrambled eggsrosemary breakfast potatoeschoice of hickory smoked baconcountry sausage or ham

seasonal fruit martini additional 3

BREAKFAST| plated

All plated breakfasts include: chilled orange juice, baskets of our pastry chef ’s breakfast specialties, freshly brewed coffee, decaffeinated coffee and fine quality teas.

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columbus boulevard buffet 28(minimum 100 guests)

chilled orange and cranberry juices

sliced fresh seasonal fruits and berries

granola and assorted fruit yogurts

individual cereals with whole milk, skim milk and bananas

new york style assorted bagels with cream cheese, low fat cream cheese and vegetable cream cheese

display of smoked salmon to include: sliced beefsteak tomatoes, bermuda onions, capers and lemons, farm fresh scrambled eggs, hickory smoked bacon, country sausage

corned beef hash

rosemary breakfast potatoes

vanilla bean cinnamon french toast with warm vermont maple syrup

cheese crepes with warmed cherry and blueberry sauces

assorted breads for toasting

pastry chef ’s display of cheese and fruit danish, assorted muffins, breakfast breads and croissants, butter and preserves, freshly brewed coffee, decaffeinated coffee and fine quality teas

assorted muffins, breakfast breads and croissants

butter and preserves

freshly brewed coffee, decaffeinated coffee and fine quality teas

BREAKFAST| buffet

All plated breakfasts include: chilled orange juice, baskets of our pastry chef ’s breakfast specialties, freshly brewed coffee, decaffeinated coffee and fine quality teas.

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the bushnell 20(minimum 50 guests)

chilled orange and cranberry juices

sliced fresh fruits and berries

pastry chef ’s selections of cheese and fruit danish

assorted muffins

butter and preserves

assorted fruit yogurts

individual cereals

whole milk and skim milk

granola and bananas

farm fresh scrambled eggs

hickory smoked bacon

country sausage

rosemary breakfast potatoes


buffet enhancementscertified angus petite filet mignon 12*with wild mushroom and tri-color pepper brandy sauce

carved european roasted sirloin 10*new england cod 5*with oven roasted tomatoes and a chive buerre blanc

carved herbed rack of lamb 10*deluxe omelet station 6*mimosa fountain 6

* requires an additional charge per uniformed chef attendant. the food & beverage department is solely responsible for determining the number of attendants required.

BREAKFAST| buffet & enhancements

The specialty selections listed below can accompany any of our breakfast buffets. Additional selections can be individually created for your event and priced accordingly. Please inquire with your catering professional for detailed assistance.

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(minimum 25 guests)

mark twain 15.5chilled orange and cranberry juicessliced fresh seasonal fruits and berriesnew york style bagels, cream cheese, low fat cream cheesesmoked salmon spread and vegetable scallion spreadpastry chef ’s specialties to include fruit and cheese filled danish, assorted muffins, breakfast breads and croissants, butter and preserves, freshly brewed coffee, decaffeinated coffee and fine quality teas

riverfront 9.5chilled orange and cranberry juicespastry chef ’s specialties to include fruit and cheese filled danish, assorted muffins, butter and preserves, freshly brewed coffee, decaffeinated coffee and fine quality teas

harriet beecher stowe 13chilled orange and cranberry juicessliced fresh seasonal fruits and berriespastry chef ’s specialties to include fruit and cheese filled danish, assorted muffins, breakfast breads and croissants, butter and preserves, freshly brewed coffee, decaffeinated coffee and fine quality teas

BREAKFAST| continental breakfast

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(minimum 25 guests for breaks)

freshly brewed coffee, decaffeinated coffee and fine quality teas 34 (per gallon)

iced tea, fruit punch or lemonade 24 (per gallon)

bottled soft drinks 2.5 (each)

energy drinks 3.5 (each)

assorted new york style bagels and cream cheese 36 (per dozen)

assorted freshly baked muffins 34 (per dozen)

assorted yogurt 2.5 (each)

individual cereals with bananas 3 (each)

sliced fresh seasonal fruits and berries 4 (per person)

individual bags of chips, pretzels, popcorn, trail mix 1.5 (each)

miniature petit fours 30 (per dozen)

jumbo soft pretzels 36 (per dozen)

power bars 36 (per dozen)

assorted ice cream novelties 24 (per dozen)(minimum 10 dozen)

orange, tomato, grapefruit or cranberry juice 24 (per gallon)

assorted bottled juices 3 (each)

bottled spring water 2.5 (each)

milk or chocolate milk 1.5 (each)

fruits & cheese filled danish 36 (per dozen)

croissants 34 (per dozen)

fruit and yogurt parfaits 4.5 (each)(maximum 500)

whole seasonal fruit 1.5 (per piece)

jumbo chocolate chip or oatmeal cookies 22 (per dozen)

fudge brownies or blondies 24 (per dozen)

assorted miniature italian pastries 34 (per dozen)

candy bars 24 (per dozen)

granola bars 24 (per dozen)

haagen-dazs ice cream bars 54 (per dozen)(minimum 10 dozen)

ENHANCEMENTS

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soups(maximum 500 guests)

roasted chicken corn chowdercream of wild mushroom soupnew england clam chowderminestrone

salads(choice of one)

balsamic house saladbaby greens with roma tomatoes, bermuda onions, cucumbers, rustic croutons & balsamic vinaigrette

parmesan house saladcrisp romaine and radicchio with roasted tomatoes, parmesan croutons & pecorino parmesan peppercorn dressing

filet mignon 306oz. broiled certified angus filet with chianti peppercorn demi-glace

shrimp scampi 28jumbo gulf shrimp simmered with garlic, basil and white wine sauce

roasted french chicken breast 25oven roasted, herbed, semi-boneless chicken breast, cremini mushrooms, tomato and bacon ragout

chicken picatta 23egg battered boneless chicken breast simmered in pinot grigio, capers and herbs with a lemon beurre blanc

baked codfish 22butter crumb and roasted tomato crusted codfish with sweet pepper coulis

new york strip 2810oz. garlic rubbed broiled center cut certified angus sirloin with caramelized onions, mushrooms, and demi-glace

pork prime rib 26garlic and rosemary scented prime rib of pork served with pork au jus

north atlantic salmon 24pan roasted fillet of salmon with aged balsamic bermuda onion marmalade and chardonnay butter sauce

desserts(choice of one)

new york style cheesecakevanilla bean pot de cremetiramisu with cocoa powder and chocolate drizzletriple layer decadent chocolate cake with raspberry saucecarrot cake

choice of two entrees with minimum of 50 guests. additional per person charge applicable for three entree choices (min. 100pp/max. 300pp)

LUNCHEON| luncheon

All luncheon entrees include: choice of soup or salad, fresh seasonal vegetable and starch, bread basket and butter service, freshly brewed coffee, decaffeinated coffee and fine quality teas and choice of dessert. To select additional courses, please inquire with your catering professional for pricing.

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asian chicken salad 19hoisin barbecued chicken atop field greens with snow peas, sweet bell peppers, scallions, baby corn and straw mushrooms, plum vinaigrette and crispy wonton noodles

chicken caesar salad 17prepared the traditional way with grilled basil chicken

shrimp caesar salad 20with marinated chilled jumbo gulf shrimp

downtown chef salad 18imported ham, cured salami and provolone cheese, diced cucumbers, california olives, bermuda onion, ripe tomatoes, crisp greens and rustic croutons

balsamic glazed chicken breast 20garlic & basil grilled chicken, radicchio, romaine and frisee greens, fresh mozzarella and plum tomato bruschetta, pecorino parmesan croutons with balsamic vinaigrette

mediterranean roll 18.5(maximum 200 guests)imported ham, cappicola, provolone cheese, spinach, roasted tomatoes bermuda onionwrapped in a tomato tortilla served with a pesto pasta salad


new york style cheesecakecreme bruleetiramisu with cocoa powder and chocolate drizzletriple layer decadent chocolate cake with raspberry saucecarrot cake

entreeschoice of two entrees with minimum of 50 guests

additional per person charge applicable for three entree choices (min. 100pp/max. 300pp)

LUNCHEON| chilled luncheon

All chilled luncheon entrees include: bread basket and butter service, freshly brewed coffee, decaffeinated coffee and fine quality teas & choice of dessert. To select additional courses, please inquire with your catering professional for pricing.

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luncheon


rising star buffet(minimum 50 guests)

new england clam chowdermixed field greenswith carrot, onion, tomato and cucumberchoice of ranch, italian or russian dressingred bliss potato salad with chivesconfetti cole slawfarfalle pasta salad

entrees 29.5choice of two entrees. additional per person charge applicable for three entree choices.

oven roasted north atlantic salmonwith citrus butter sauce and shaved fennel

chicken longwoodegg battered boneless breast of chicken with shiitake mushroom basil cream sauce

blackened block island swordfishwith vanilla bean bourbon sauce and sweet pepper confetti

east texas slow roasted barbeque beef brisketwith black bean and corn relish

penne pastawith grilled chicken, spinach, roasted peppers, virgin olive oil, basil and toasted garlic

herb broiled nantucket codwith grilled vegetable ratatouille and fire roasted pepper cream sauce

roasted garlic & rosemary french chicken breastwith grilled artichokes and prosciutto di parma

chef ’s selection of seasonal vegetable and appropriate starchfresh baked assorted rolls and butterpastry chef ’s selection of assorted cakes and tortesfreshly brewed coffee, decaffeinated coffee and fine quality teas

LUNCHEON| luncheon buffet lu

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front street deli 22.5(minimum 50 guests)

soup du jourmixed field greenswith carrot, onion and tomato,choice of ranch, italian or russian dressing

red bliss potato salad with chivesconfetti cole slawbalsamic fusilli pasta primavera saladgrilled artichokes and cured olives

albacore tuna saladoven roasted turkeyhoney cured hamrare roast beefswiss, american, pepper jack and provolone cheesesbeefsteak tomatoes, lettuce and picklesmustard, mayonnaise and creamy dijon wasabi saucebaskets of assorted mini rolls and breadspastry chef ’s jumbo cookies, fudge brownies and blondiesfreshly brewed coffee, decaffeinated coffee & fine quality teas

LUNCHEON| deli buffet lu

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antipasto display 550assortment of italian salamis, cured meats and cheeses, marinated mozzarella cheese,grilled vegetables, olives, artichokes, sliced italian and flavored foccacia breads

bruschetta display 450imported plum tomatoes with garlic, virgin olive oil and basil, creamy spinach artichoke dip, eggplant caponata, olive tapenade, garlic rubbed crostini, pita chips and sliced italian breads

seasonal vegetable display 275with honey dijon, gorgonzola and onion dips

local blue point oysters on the 1⁄2 shell 225

littleneck clams on the 1⁄2 shell 200

international cheese display 450a selection of imported and domestic cheeses with gourmet cracker assortment and sliced french bread

fruit display 425seasonal sliced fresh fruits and berries with strawberry dip

grilled vegetable display 400variety of balsamic marinated grilled vegetables

chilled jumbo gulf shrimp 350

chilled alaskan snow crab claws 350(100 servings per display)

RECEPTION| displays

Seafood displays are presented on ice with lemon, zesty cocktail sauce and a cilantro remoulade. All chilled seafood prices are based on 100 pieces.

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roasted tenderloin of beef 225(serves 15-20)creamy horseradish, whole grain mustard,scallion aioli,mini rolls

montreal spiced prime rib of beef 275(serves 30)au jus, whole grain mustard, creamy horseradishmini rolls

steamship round of beef 425(serves 75)au jus, whole grain mustard, creamy horseradishmini rolls

oven roasted turkey breast 150(serves 30)mayonnaise, honey mustard, cranberry relishmini rolls

all selections require an additional charge per uniformed chef attendant. the food & beverage department is solely responsible for determining the number of attendants required.

RECEPTION| carving station

Additional selections can be individually created for your event and priced accordingly. Please inquire with your catering professional for detailed assistance.

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cold hors d’oeuvrespriced per piece ~ (minimum of 50 pieces)

smoked salmon on potato cake 3.5with chive creme fraiche

mozzarella skewer 3.5fresh mozzarella with artichoke, sundried tomato with basil and virgin olive oil

lime marinated shrimp 3.5on crisp flour tortilla with tomato and cilantro

oven roasted grape tomatoes 3with basil cream cheese on banana bread

vegetable summer roll cup 3.5with seaweed salad and wasabi

avocado and vegetable california roll 3.5with wasabi and pickled ginger

ahi tuna, wonton crisp 3.5with chile aioli and green onions

beef carpaccio black bread crostini 3with creamy horseradish

grilled vegetable cup 4with fire roasted pepper sauce

fresh seasonal fruit cup 4with honey and yogurt dip

hot hors d’oeuvrespriced per piece ~ (minimum of 50 pieces)

caribbean shrimp with coconut 4with honey ginger sauce

gulf shrimp wrapped with potato 3.5with chipotle aioli

baked clams and sweet peppers topped with smoked bacon 3pecan dusted fried chicken 3with honey mustard dipping sauce

peking duck roll 3.25crispy crab rangoon 3with scallions and duck sauce

vegetable spring roll 2.5with duck sauce and hot mustard

vietnamese vegetable pot sticker 2.75with ponzu dipping sauce

sea scallops wrapped in smoked bacon 3.5coconut butterflied fried shrimp 3.5with honey ginger sauce

mini beef wellington 3with wild mushroom duxelle in puff pastry

teriyaki glazed beef skewers 3thai chicken satay 3with lime cilantro peanut sauce

chicken tender provencale 3.5with fig and olive

smoked chicken quesadilla trumpet 2.5with salsa and sour cream

spinach & feta cheese spanakopita 2.75

RECEPTION| cold & hot hors d’oeuvres r

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DINNER MENU| appetizers

All dinner entrees include: choice of appetizer, soup or salad, fresh seasonal vegetable and appropriate starch, bread basket and butter service, freshly brewed coffee, decaffeinated coffee and fine quality teas, & choice of dessert. To select additional courses, please inquire with your catering professional for pricing.

appetizershrimp cocktail(additional charge applicable)jumbo gulf shrimp with jicama lime salad. zesty cocktail sauce and lemon

jumbo lump crab cake(additional charge applicable)fresh jumbo lump crabmeat seasoned with sweet peppers and chive celeriac salad and saffron cream sauce

fresh mozzarella & beefsteak tomatoes capresefresh basil, extra virgin olive oil & balsamic reduction

prosciutto di parma and melonseasonal melon wrapped with prosciutto di parma

eggplant rollatinesliced eggplant wrapped around herbed ricotta, mozzarella & parmesan cheesesbaked and served with imported plum tomato sauce

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DINNER MENU| soups & salads


soup (maximum 200 guests)

lobster bisque (additional charge applicable)

new england clam chowder

cream of wild mushroom

minestrone

roasted chicken corn chowder

seafood and chicken gumbo

three onion soup with sherry

saladtrade gourmetfield greens, imported plum tomatoes, julienne carrots and cucumbers with house vinaigrette

balsamic and applebaby field greens tossed with gorgonzola cheese, granny smith apples, caramelized walnuts, and balsamic reduction

center caesar saladclassic hearts of romaine and radicchio with parmesan peppercorn sauce accented with roasted tomato and rustic croutons

crisp phyllo & goat cheesemesclun mixed greens, bermuda onions, sweet beets,crisp phyllo sheets, herbed goat cheese androasted garlic with red wine vinaigrette

spinach saladbaby spinach, crispy pancetta, sliced egg, marinated mushrooms, bermuda onions,lemon whole grain mustard vinaigrette

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DINNER MENU| entrees


choice of two entrees with minimum of 50 guests. additional per person charge applicable for three entree choices (min. 100pp / max. 300pp)

chicken scarborough 35bone-in chicken breast roasted with garlic, served with an artichoke, prosciutto, rosemary, sage and thyme ragout

chicken milano 36sautéed boneless chicken breast topped with eggplant, prosciutto and muenster cheese, with a madeira demi-glace

prime rib of pork 38garlic & rosemary scented roasted rib chop served with a pork au jus

filet & shrimp 5010 oz. grilled filet with jumbo gulf shrimp simmered in white wine with lemon, garlic and capers

filet mignon 4810 oz. grilled certified angus tenderloin with oven roasted tomato & mozzarella caponata,roasted shallot and cabernet demi-glace

new york sirloin 45broiled certified angus 12 oz. sirloin steak with a brandy peppercorn sauce

roasted prime rib of beef 43slow roasted montreal seasoned certified angus prime rib with natural beef au jus

chilean sea bass 42oven roasted with soy sauce and ginger lime butter

stuffed shrimp 40jumbo gulf shrimp, stuffed with maryland lump crab and lemon herb butter sauce

chicken piccata 34egg battered boneless chicken breast simmered in pinot grigio wine with garlic, basil, capers and fresh lemon

north atlantic salmon 34broiled fillet with aged balsamic onion marmalade and citrus butter sauce

nantucket cod 34butter crumb and pesto encrusted cod fillet with sun dried tomato aioli

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desserts(Choice of One)

caramelized banana and chocolate mousse bolero

new york style cheesecake

passion fruit, mango and coconut mousse stack

tiramisu with cocoa powder and chocolate drizzle

triple layer decadent chocolate cake with raspberry sauce

milk chocolate mousse tower with strawberry coulis

DINNER MENU| desserts


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DINNER MENU| buffets

Dinner buffets include freshly brewed coffee, decaffeinated coffee and fine quality teas.

the waterford 56(minimum 100 guests)

salads(choice of three)

mixed garden greens with carrots, onion and tomatobeef steak tomatoes and bermuda onioncucumber and dillred bliss potato and chive

asparagus and steakmarinated grilled artichokesbasil farfalle pasta mozzarellagrilled vegetables

hot entrees(choice of three)

dijonnaise chickenboneless chicken breast sauteed with dijon mustard and toasted garlic spinach

orecchetti pastabaked with ricotta, marinara, mozzarella and asiago cheese

honey glazed north atlantic salmonchampagne lemon butter and spaghetti vegetables

pan seared red snapperwith saffron tomato broth, shaved fennel and caramelized vidalia onions

oven roasted, tomato encrusted new england codwith sautéed broccoli rapini

egg battered breast of chickenwith a shiitake mushroom and basil cream sauce

spinach topped chicken breastwith tomato concasse, red onions, parmesan cheese and garlic butter

petite filet mignonwith gorgonzola cheese and roasted peppers in a barolo wine sauce

barbeque hoisin glazed muscovy duck breastwith green onion jasmine rice

cheese tortelliniwith bacon, peas, and black pepper in a creamy parmesan alfredo sauce

penne pastawith sweet italian sausage broccoli rabe, fire roasted peppers with garlic and virgin olive oil

spinach and ricotta ravioliwith oven roasted grape tomatoes and pecorino cheese in tomato cream sauce

boneless roasted pork loinwith caramelized shallots and rosemary served with whipped ginger sweet potatoes. chef ’s selection of seasonal vegetable and appropriate starch, display of assorted artisan breads and rolls

dessertsextravagant display of our pastry chef ’s specialties italian and french pastries, assorted cakes, tortes and mousses

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DINNER MENU| buffetsDinner buffets include freshly brewed coffee, decaffeinated coffee and fine quality teas.

traditional new england clambake market price(minimum 100 guests)

new england clam chowdermixed field greenswith carrot, onion and tomato. choice of ranch, italian or russian dressing

specialty salads(choice of three)

red bliss potato saladcucumber and dill saladlong fusilli pasta and tuna saladplum tomato and basil saladorechetti pasta and shrimp salad

hot entrees(choice of four)

broiled lobster tails with garlic, butter & herbssteamed clams with white wine garlic & butter brothsteamed crab claws with drawn butterbarbecued chickenbarbecued st. louis pork ribsprince edward island mussels with garlic white wine and tomato brothcorn on the coborseasonal vegetablebaked potatoes with sour cream & bacon bits

dessertstrawberry shortcakeseasonal fruit medley

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DINNER MENU| buffetsDinner buffets include freshly brewed coffee, decaffeinated coffee and fine quality teas.

little italy buffet 52(minimum 100 guests)

antipasto displaysliced pepperonisalamiprosciuttoaurrichio provolone

marinated mozzarellapepperoncinigrilled artichokesplum tomato salad

oil cured olivespesto tortellini saladextra virgin olive oil and balsamic vinaigrettesliced italian and flavored foccacia breads


braised veal osso buccowith risotto milanese

chicken cacciatorewith bell peppers, tomatoes, and fresh italian herbs

beef brajolewith red wine sauce and caponata vegetables

orecchetti pastawith grilled chicken, broccoli rabe, and garlic

mussels and clams zuppa dipescemussels and clams, garlic, white wine and tomatoes

veal marsalawith cremini mushrooms and tomatoes in a marsala wine sauce

breast of chickenwith potatoes, sweet peppers, sausage and tomatoes

boneless sauteed breast of chickentopped with ricotta, plum tomato, and mozzarella cheese with a chianti sauce

oven roasted pork loinwith gorgonzola whipped potatoes and a rosemary garlic sauce

chef ’s selection of seasonal vegetable and appropriate starch, display of assorted artisan breads and rolls

dessertstiramisucannolisamaretto cheesecakeseasonal berries with marsala zabaglioneassorted italian pastries

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DINNER MENU| buffet enhancementsThe specialty selections listed below can accompany any of our buffets. Additional selections can be individually created and packaged for your event and priced accordingly. Please inquire with your catering professional for detailed assistance.

*seafood scampi 14jumbo shrimp and sea scallops, roasted grape tomatoes, basil, white wine with a garlic butter sauce

*stir fry 10chicken and oriental vegetable in hunan sauce with shrimp fried rice

fajita station 9grilled chicken and marinated skirt steak, caramelized sweet bell peppers and vidalia onions, warmed tortillas, shredded lettuce, pepper jack cheese, guacamole, sour cream and pico de gallo

steak flambe 15beef filet mignon, fresh cracked peppercorn, cremini mushrooms, dijon mustard and brandy cream

*veal marsala 12sauteed medallions of milk fed veal scaloppini, wild mushrooms, garlic, shallots, marsala wine and fine herbs

*pasta station 10penne, cheese tortellini, orecchetti and mini ravioli pastas, pomodoro, alfredo and bolognese sauces, broccoli rabe, mushrooms, sun dried tomatoes and chopped clams, grated pecorino parmesan and crushed red pepper, sliced italian and flavored foccacia breads

champagne fountain 6sparkling champagne or fruit punch with sliced citrus fruit garnishes

desserts*sundae bar 10vanilla, chocolate and strawberry ice creams, caramel, butterscotch and chocolate sauces, strawberries and crushed pineapple toppings, m&m’s, crushed oreos, rainbow sprinkles and whipped cream

*bananas foster 8sliced bananas with banana liqueur, brandy caramel sauce, flambeed and served with vanilla bean ice cream

viennese station 12pastry chef ’s selection of miniature italian and french pastries, mousses, assorted cakes & tortes, chocolate dipped strawberries, cheesecakes, gourmet blondies and brownies

chocolate fountain 9.5flowing tiered fountain with imported warmed milk chocolate convection and fresh seasonal fruits and berries

*requires an additional charge per uniformed chef attendant.the food & beverage department is solely responsible for determining the number of attendants required.

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open bar(host pays for each guest on a per hour basis)

unlimited beverage serviceincludes selected call or premium brand liquors, imported and domestic beers, selection of house wines, soft drinks, bottled spring & sparkling waters and fruit juices

premium brands: first hour – 16 per person / each additional hour – 7 per personcall brands: first hour – 14 per person / each additional hour – 5 per person

cash bar(guests pays for own beverages)

premium brand cocktails 6.5call brand cocktails 5.75selection of house wines, 1st tier 6selection of house wines, 2nd tier 6.5imported beer 4.5domestic beer 4soft drinks, bottled spring or sparkling waters 2.5assorted bottled juices 3.5

hosted consumption bar(host pays for each beverage consumed)

premium brand cocktails 6.25call brand cocktails 5.5selection of house wines, 1st tier 5.75selection of house wines, 2nd tier 6.25imported beer 4.25domestic beer 4soft drinks, bottled spring or sparkling waters 2.5assorted bottled juices 3.25

bartender feesbartender fee (4 hour minimum) – 75 dollars / each additional hour thereafter – 30 dollars, per bar one complimentary bartender fee for every 500 dollars in net beverage revenue consumed~the food & beverage department is solely responsible for determining the number of bars required~

ask your catering professional for a list of our house wines

~ connecticut wines and micro-brews are also available ~

BEVERAGE SERVICE| hosted Premium Brands:Grey Goose Vodka, Tanqueray Gin, Johnnie Walker Scotch, Bacardi Rum, Marker’s Mark Bourbon, Crown Royal Whisky, Patron Tequila

Call Brands:Skyy Vodka, Beefeater Gin, Dewar’s Scotch, Bacardi Rum, Jack Daniels Whisky, Canadian Club Whisky, Cuervo Gold Tequila

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salads (choice of one)

balsamic and apple saladbaby field greens tossed with gorgonzola cheese, granny smith apples,caramelized walnuts and balsamic reduction

center caesar saladclassic hearts of romaine with parmesan peppercorn dressingaccented with tomato and rustic croutons

entrees(choice of two)

almond encrusted salmonwith a honey mustard beurre blanc

new york sirloin10 oz. grilled new york sirloin with balsamic onion, cremini mushroom and a cracked black peppercorn sauce

filet mignon7 oz. grilled filet with oven roasted tomato & mozzarella caponata, roasted shallot and cabernet demi-glace

chicken scarboroughbone-in chicken breast roasted with garlic, served with an artichoke, prosciutto, rosemary, sage and thyme ragout

chicken picattaegg battered boneless chicken breast simmered in pinot grigio, capers and herbs with a lemon beurre blanc

chef ’s selection of fresh seasonal vegetables and an appropriate starch, bread basket and butter service



eggnog cheesecaketriple layer decadent chocolate cake with raspberry saucemilk chocolate mousse tower with strawberry coulis

seasonal pricing applies

SEASONAL| holiday luncheon plated s

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one hour receptionbutlered hors d’oeuvres mini beef wellingtonpecan dusted fried chicken teriyaki glazed beef skewersgulf shrimp wrapped with potato smoked chicken quesadilla trumpets

international cheese displaya selection of imported and domestic cheeses with gourmet cracker assortment and sliced french bread

salad(choice of one)

balsamic and apple saladbaby field greens tossed with gorgonzola cheese, granny smith apples, caramelized walnuts and a balsamic reduction

center caesar saladclassic hearts of romaine with parmesan peppercorn dressing accented with roasted tomato and rustic croutons

entrees(choice of two)

filet & shrimp10 oz. grilled filet with jumbo gulf shrimp simmered in white wine with lemon, garlic and capers

filet mignon10 oz. grilled filet with oven roasted tomato & mozzarella caponata, roasted shallot and cabernet demi-glace

roasted prime rib of beefslow roasted montreal seasoned certified angus prime rib with natural beef au jus

sesame encrusted chilean sea bassoven roasted with ginger lime butter

chicken scarboroughbone-in chicken breast roasted with garlic, served with an artichoke, prosciutto, rosemary, sage and thyme ragoutchef s selection of fresh seasonal vegetables and an appropriate starch, bread basket and butter service, freshly brewed coffee, decaffeinated coffee and fine quality teas ~

dessert(choice of one)

eggnog cheesecaketriple layer decadent chocolate cake with raspberry saucemilk chocolate mousse tower with strawberry coulis


SEASONAL| holiday dinner plated s

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soup du jour

saladsmixed gardenwith carrot, onion and tomatochoice of ranch, italian or russian dressing

red beet and onionbaby red beets and bermuda onion with a light vinaigrette

cucumber and dillcucumber, spanish onion and fresh dill with a sour cream dressing

sesame noodlecold sesame noodles with soy sauce, sesame and asian vegetables

carrot and raisinjulienne carrots and plump raisins with a sweet sour cream dressing


boneless roasted pork loinwith carmelized shallots and rosemary served with whipped ginger sweet potatoes

almond encrusted salmonwith a honey mustard beurre blanc

chicken dijonnaiseboneless chicken breast sauteed with dijon mustard and roasted garlic spinach

soy grilled pork chopscenter loin pork chops marinated with a tamarind glaze

spinach and ricotta ravioliwith a tomato basil cream sauce

stuffed chicken breastwith apples, prosciutto and swiss cheese

roasted new england codbroiled and encrusted codfish with roasted tomatoes and herbs

seafood primaverafarfalle pasta tossed with shrimp, scallops, seasonal vegetables and a parmesan alfredo sauce

chef ’s selection of fresh seasonal vegetables and an appropriate starch, bread basket and butter service


dessertsextravagant display of our pastry chef ’s cakes and tortes


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SEASONAL| holiday dinner buffet

one hour receptionbutlered hors d’oeuvresmini beef wellingtonpecan dusted fried chickenteriyaki glazed beef skewersgulf shrimp wrapped with potatosmoked chicken quesadilla trumpets

international cheese displaya selection of imported and domestic cheeses with gourmet crackerassortment and sliced french bread

soup(choice of one)

butternut squash new england clam chowder wild mushroom

salads(choice of one)

marinated mozzarella with basilfresh mozzarella and basil with a light balsamic vinaigrette

sesame noodlecold sesame noodles with soy sauce, sesame and asian vegetables

cucumber and dillcucumber, spanish onion and fresh dill with a sour cream dressing


chicken dijonnaiseboneless chicken breast sauteed with dijon mustard and roasted garlic spinach

chicken francaiseegg battered boneless chicken breast simmered in pinot grigio wine with

garlic, basil, capers and fresh lemonserved with whipped ginger sweet potatoes

shrimp and scallopswith a brandy cream sauce

honey glazed north atlantic salmonwith whipped ginger sweet potatoes

petite filet mignonwith gorgonzola cheese and roasted peppers in a barolo wine sauce

spinach and ricotta ravioliwith a tomato basil cream sauce

boneless roasted pork loinwith caramelized shallots and rosemary served with whipped ginger sweet potatoes

chef s selection of fresh seasonal vegetables and an appropriate starch, bread basket and butter service


dessertsextravagant display of our pastry chef s cakes and tortes

price is inclusive of parking. seasonal pricing applies

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Documents

connecticut convention center catering menu · menu guidelines to assist you in the event planning process. Our Catering Professionals will be glad to assist you in selecting the