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Your Wedding Menu at CNGC is priced at $36.95*
(* Tax and service is addtional)
Salad Selections
Our Goal: W e are happy to discuss and customize your salad presentation based on using fresh seasonal produce.
(Please Choose One)
House Salad:
Fresh Field Greens & Romaine Lettuce Tossed in Balsamic Vinaigrette with Shredded Carrots, Sliced Red Onion, Cucumber & Grape Tomatoes
Classic Caesar Salad:
Hand Torn Romaine Hearts with Parmesan Croutons in Our Chef’s Own Creamy Dressing
Watermelon Salad ~Summer:
Mixed Field Greens with a Raspberry & White Balsamic Vinaigrette, Sliced Watermelon & Slivered Almonds
Crispy Berry and Apple Salad:
Crisp Romaine Tossed in a Raspberry Vinaigrette with Toasted Walnuts & Granny Smith apples
Entrees
Our Goal: Is to allow you to see our creativity, style of cooking, taste and presentations. Our Culinary Team at Connecticut National Golf Club is happy to create custom menus on an individual basis, so the food selection possibilities are boundless. Feel free to express your ideas and suggestions
Our Philosophy: Is to insure that every guest’s culinary experience on your special day is extraordinary. We achieve this through the variety and quantity of items presented throughout your event. From passed and stationary Hors D’oeuvres (optional) to Salad and the Main Entrée, we strive to provide an all-encompassing food experience that will exceed your guests’ expectations.
The Duo Entrée Composition
The Duo Composition pricing assumes that all of your guests receive the same Entrée selection.
There is no need to generate a Menu Response Card listing separate Entrée items. You only need to notify us about your guests with Special Dietary Restrictions. A surcharge will not apply to those of your guests with Special Dietary Restrictions or Vegetarians.
Duo Plate Examples
Plate One
Miso and Ginger Glazed Salmon with an Asian influenced Radish and Cucumber Salad
Grilled and Sliced Tenderloin of Beef with an Oregon Cherry Sauce.
Accented by a Vanilla Sweet Mash, Garnished with Scallion and Orchids
*Other Options that would Pair well with this Plate Selection
Tandoori Mahi Mahi with a Watermelon Salsa.
Grilled Mahi- Mahi with a Yellow Pepper Pesto
Sliced Sirloin with a Balsamic and Chive Sauce
Plate Two
Coffee Crusted Sirloin of Beef Sliced finished with a Smokey Heirloom Tomato Relish.
Grilled Breast of Chicken with a Wild Mushroom Ragout
Accented with a Potato and Corn Puree. Garnished with Hand Tied Herb Bundles and a Potato Crisp
*Other Options that would Pair well with this Plate Selection
Herb Crusted Oven Roasted Cod with Lemon Butter
Grilled Lemon Chicken
Grilled Pork Tenderloin with a Spiced Bourbon Sauce
Plate Three
7 Ounce Filet Mignon Grilled and served with your Choice of: *Diced Shrimp and Coconut Salad, Asian Crab Salad, Or a Warm Lobster and Herb Salad.
Accented by Green Onion Smashed Potatoes, Garnished with Grilled Asparagus Spears and an Orchid
Plate Four
Grilled Herb Chicken with a Creamy Tarragon Sauce.
Pan Roasted Haddock with a Wild Mushroom Ragout
Accented by a Horse radish Potatoes, Garnished with Grilled Asparagus
*Other Options that would Pair well with this Plate Selection
Grilled Lemon Chicken
Grilled Sliced Sirloin with a Balsamic and Chive Sauce
Plate Five
Pan Roasted Salmon with a Mustard Glaze
Blackberry and Jalapeno Glazed Pork Tenderloin.
Accented by a Chipotle Sweet Potato, Garnished with Fresh Haricot Verte String Beans Scallions and Orchids
*Other Options that would Pair well with this Plate Selection
Maple and Horseradish Glazed Pork Tenderloin.
Grilled Balsamic Chicken with a Tomato and Apricot Chutney
Grilled Thai Chicken with a Banana and Mango Relish
Vegetarian Entrees
Cavatappi Pasta with Basil Marinara or Vodka Sauce & Shaved Fontina Cheese
Grilled Vegetable Ravioli with Red Pepper Sauce
Seasonal Butternut Squash or Pumpkin Ravioli with Sage-Brown Butter Sauce
Zucchini-Summer Squash Pappardelle in Basil Marinara with Shaved Fontina Cheese
Please Inquire About Gluten & Dairy Free Options as Well
The Individual Entrée Composition
The Single Entrée Composition allows your guests to choose in advance from up to three different food selections, such as Beef, Chicken or Fish.
Each selection will come with customized Seasonal Vegetables and Starches to accent the particular selection.
All plates will incur a $5.00 per person surcharge in addition to the base Dinner price on your estimate.
Any Entrée served at the Tasting can be served in a Duo Entrée Plate or a Single Entrée Plate Design. We reserve the right to adjust the price of Fresh Fish in the case of significant market fluctuations, and those items are noted with **.
***Prime Rib is available in 12 ounce cuts and will be subject to the Single Plate Charge. It cannot be incorporated into a Duo Selection.
Optional Stationary Tapas Table
Our Goal: Is to provide your Reception with an abundant array of Stationary options. We price our Tapas Table ( $4.95pp ) and other Stationary Options per person in addtion to the Entree cost. The actual quantity and item's is based on your Reception guest count and the season of your Wedding.
As we do not do a traditional Bread Service an interactive Bread Display is always presented as part of your Stationary presentation.
Sample Stationary Tapas Table 4.95pp
Fresh Bruschetta with its Accompaniments, Roasted Young Asparagus, Tortellini Pesto, Mediterranean Orzo Salad, Seasonal White Bean & Spinach-Artichoke Dips, Pita Chips, Assorted Gourmet Cheeses, & Grilled Artisan Breads
Our Goal: Is to provide your Reception with expanded Stationary Food styles and presentations to enhance your base Stationary Hors D’oeuvres Table format. The following additional prices assume that these tables will replace/reduce or add to your existing Stationary Table selection depending on the size and season of your Reception.
Raw Bar 16.95 pp
Jumbo Cocktail Shrimp with Our Own Cocktail Sauce, Smoked Salmon with Black Breads, Capers, Red Onion & Remoulade Sauce. Clams, Oysters and New Zealand Mussels on the Half Shell with Paradise Mignonette, Pico de Gallo, Cilantro & Scallions
*Shrimp Cocktail Only: Additional $8.95 Per Person
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