Here is a sample of our menu. Please open the attached menu for all breakfast options. BREAKFAST | plated minimum 25 guests All plated breakfasts include: chilled orange juice, baskets of our pastry chef ’s breakfast specialties, freshly brewed coffee, decaffeinated coffee and fine quality teas. charter oak 26 farm fresh scrambled eggs atop rosti potatoes served with filet mignon and sweet bell pepper brochette the sanderson 20 (maximum 100 guests) farm fresh scrambled eggs with monterey jack cheese onions and peppers wrapped in a flour tortilla topped with salsa served with breakfast potatoes and mild chorizo sausage capitol hill 18 vanilla bean cinnamon french toast and warmed vermont maple syrup smoked canadian bacon traditional eggs benedict 25 (maximum 100 guests) farm fresh poached egg canadian bacon and english muffin finished with hollandaise sauce served with breakfast potatoes healthy hartford 19 scrambled egg beaters egg beater cinnamon french toast and warmed maple syrup turkey sausage or turkey bacon wadsworth 18 farm fresh scrambled eggs gf sliced potatoes with peppers and onions choice of hickory smoked bacon, country sausage or ham

Here is a sample of our menu. Please open the attached menu for all luncheon options. salads balsamic house salad available gf baby greens with roma tomatoes, bermuda onions, cucumbers, rustic croutons & balsamic vinaigrette parmesan house salad crisp romaine and radicchio with roasted tomatoes, parmesan croutons & pecorino parmesan peppercorn dressing baby wedge salad gf up-charge 1.5 crisp iceberg lettuce topped with diced tomatoes, smoked bacon, blue cheese with blue cheese dressing entrées - filet mignon 34 gf - 6oz. broiled certified angus filet with chianti peppercorn demi-glace - shrimp scampi 30 gf - jumbo gulf shrimp simmered with garlic, basil and white wine sauce - roasted french chicken breast 29 gf - oven roasted, herbed, semi-boneless chicken breast, cremini mushrooms, tomato and bacon ragout - chicken picatta 26 - egg battered boneless chicken breast simmered in pinot grigio, capers and herbs with a lemon beurre blanc - baked codfish 27 - butter crumb and roasted tomato crusted codfish with sweet pepper coulis - chicken and shrimp 35 - herb marinated chicken breast with rich chicken au jus and sautéed jumbo gulf shrimp with lemon parsley butter - chimichurri marinated grilled chicken breast 28 gf - fresh tomato salsa - north atlantic salmon 28 gf - pan roasted fillet of salmon with aged balsamic bermuda onion marmalade and chardonnay butter sauce - traditional pot roast 30 - with mushroom gravy and butter whipped potatoes - parmesan crusted chicken breast 28 - with lemon butter - center cut pork loin 29 gf - with garlic rosemary au jus - medallions of beef tenderloin au poivre 34 gf cold entrées - asian chicken salad 22 - hoisin 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 20 - prepared the traditional way with grilled basil chicken - shrimp caesar salad 26 - with marinated chilled jumbo gulf shrimp - southwestern chicken salad gf - cilantro and lime marinated grilled chicken breast, with sweet corn, tomato, and black bean relish with a BBQ ranch dressing and crisp tortilla strips - balsamic glazed chicken breast 24 - garlic & basil grilled chicken, radicchio, romaine and frisee greens, fresh mozzarella and plum tomato bruschetta, pecorino parmesan croutons with balsamic vinaigrette - roast turkey flat bread 21 - cranberry mayonnaise and caramelized onions wrapped in a flatbread served with a 3 bean salad consisting of fresh green beans, kidney beans, garbanzo beans marinated in a cider vinaigrette desserts new york style cheesecake tiramisu with cocoa powder and chocolate drizzle triple layer decadent chocolate cake with raspberry sauce gf

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Here is a sample of our menu. Please open the attached menu for all luncheon options. - rising star buffet 33 new england clam chowder or chicken gumbo cucumber dill salad gf carrot & raisin salad gf spiced chickpeas with roasted pepper and olives gf farfalle pasta salad entrées - oven roasted north atlantic salmon gf - with citrus butter sauce and shaved fennel and balsamic drizzle - chicken longwood - egg battered boneless breast of chicken with shiitake mushroom basil cream sauce - blackened block island swordfish gf - with vanilla bean bourbon sauce and sweet pepper confetti - traditional pot roast - with mushroom gravy - penne pasta - with grilled chicken, spinach, roasted peppers, virgin olive oil, basil and toasted garlic - herb broiled nantucket cod - with fire roasted pepper cream sauce and balsamic drizzle - grilled french chicken breast gf - with tomato artichoke ragout - oven roasted basa filet gf - with sautéed kale and tomato olive relish dessert pastry chef’s selection of assorted cakes and tortes - front street deli 26 soup du jour mixed field greens with carrot, onion and tomato, served with italian, parmesan peppercorn and apple cider vinaigrette red bliss potato salad with chives confetti cole slaw hummus gf marinated mushrooms balsamic fusilli pasta primavera salad albacore tuna salad gf sliced deli meats to include all natural oven roasted turkey (gf), honey cured ham (gf), and CAB rare roast beef (gf) swiss, american, pepper jack and provolone cheeses beefsteak tomatoes, lettuce and pickles, mustard and mayonnaise dessert pastry chef’s jumbo cookies, fudge brownies and blondies enhancements grilled vegetable wraps 45 (per dozen minimum 5 dozen)

Here is a selection of the entrees offered. You can view salads, appetizers and soup and more on the attached menu. entrées -chicken scarborough 39 gf bone-in chicken breast roasted with garlic, served with an artichoke, prosciutto, rosemary, sage and thyme ragout -stuffed chicken breast 40 gf slow roasted with eggplant, prosciutto and muenster cheese with a madeira demi glace -prime rib of pork 45 gf garlic & rosemary scented roasted rib chop served with a pork au jus -filet & shrimp 58 gf 10 oz. grilled filet with jumbo gulf shrimp simmered in white wine with lemon, garlic and capers -filet mignon 54 gf 10 oz. grilled angus tenderloin with oven roasted tomato & mozzarella caponata,roasted shallot and cabernet demi-glace -new york sirloin 54 gf broiled angus 12 oz. sirloin steak with a brandy peppercorn sauce -boneless breast of chicken 40 gf baked with fresh mozzarella, basil and stuffed with roasted tomatoes with garlic lemon butter sauce -basa filet 40 mild white fish stuffed with asparagus and lobster and fnished with a lobster sherry sauce -parmesan crusted chicken breast 40 with white wine butter sauce -spinach, mushroom and feta stuffed chicken 40 gf with herb cream sauce -roasted prime rib of beef 50 gf slow roasted montreal seasoned certified angus prime rib with natural beef au jus chilean sea bass market price oven roasted with soy sauce and ginger lime butter -stuffed shrimp 42 jumbo gulf shrimp, stuffed with maryland lump crab and lemon herb butter sauce -chicken piccata 39 egg battered boneless chicken breast simmered in pinot grigio wine with garlic, basil, capers and fresh lemon -north atlantic salmon 39 gf broiled fillet with aged balsamic onion marmalade and citrus butter sauce -nantucket cod 39 butter crumb and pesto encrusted cod fillet with sun dried tomato aioli

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Personalized Five Hour Wedding Package to Include: • Onsite professional wedding consultant • Private menu tasting with your wedding consultant four months prior to your wedding • Private hospitality room for the bridal party • Floor length white or ivory table linens with black overlays and matching black napkins *specialty linen options can be provided at an additional cost • Black spandex chair covers • Unlimited beverage service for four hours including call liquor, house wine, domestic & imported beer, soda & water • Champagne toast • Wine service with dinner • Selection of five butler passed hors d’oeuvres during cocktail reception • Choice of two gourmet food displays during cocktail reception • Three course plated dinner prepared by our award winning culinary team *custom menus can be provided at an additional cost $115.00 per person All food and beverage pricing subject to 22% service charge and 6.35% sales tax