Wedding Packages
Wedding Packages | Wedding Buffet | Enhancements | Preferred Entrees
Wedding Packages
2012 "Classic" Wedding Package
Printable Menu
(Minimum of 100 guests)
- Premium Four and 1/2 Hours Open Bar
- Champagne Toast
- Self-serve Coffee Bar throughout Reception
- Appetizer Displays during Cocktail Hour
- Cheese and Crackers ~ Vegetables Crudités
- Scallops Wrapped in Bacon
- Mini Quesadillas
- Meatballs Marinara
- Chicken Cordon Bleu Puffs
- Vegetarian Stuffed Mushrooms
- Kielbasa on Baguette with Sauce
- Hot Sausage with Provolone
| - Boneless Chicken Strips
- Mozzarella Sticks
- Seafood Stuffed Mushrooms
- Spinach & Cheese Phyllo
- Crab and Swiss on Baguette
- Arugula & Proscuitto Grissini
- Tomato Bruschette
|
Salads (Please select one)
- Classic Caesar
- Field Greens Salad
- Tossed Garden Salad
Mixed with your choice of dressing - Balsamic or Zinfandel Vinaigrette
Dinner Entree (Please select one from each category. View Preferred Entrees for descriptions)
Beef
- Petit Filet Mignon
- Prime Rib Au Jus
- Sliced Beef Tenderloin
Poultry
- Chicken Broccoli
- Chicken Piccata
- Chicken Roma
- Chicken Saltimbocca
- Pan Seared Chicken
Seafood
- Grilled Citrus Salmon
- Salmon Dijon
- Feta Tomato Swordfish
- Balsamic Swordfish
- Newburg Stuffed Sole
Served with chef’s appropriate potato, fresh seasonal vegetable and freshly baked dinner rolls.
Dessert
- Your wedding cake provided by your bakery
- GHCC can provide wedding cake for an additional $3.50 per person)
Coffee & Tea Service
Freshly Brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
$55.00 per person Saturday 11:30 am - 4:30 pm, or Sunday*, 5 hours of your choice
$60.00 per person Friday, 5 hours of your choice
$68.00 per person Saturday evenings, 6:30 pm - 11:30 pm
*Exception: Sunday of a holiday weekend is $60.00 per person
(Please add 18% gratuity and 6.35% CT sales tax)
2012 "Premium" Wedding Package
Printable Menu
(Minimum of 100 guests)
- Premium Five-Hour Open Bar
- Assorted Cheese Display during Cocktail Hour
- Champagne & Wine Guest Greeting ~ Champagne Toast
- Self-serve Coffee Bar throughout Reception
Hand Passed Hors D’oeuvres (Please select six)
- Scallops Wrapped in Bacon
- Mini Quesadillas
- Meatballs Marinara
- Chicken Cordon Bleu Puffs
- Vegetarian Stuffed Mushrooms
- Kielbasa on Baguette with Sauce
- Hot Sausage with Provolone
| - Boneless Chicken Strips
- Tomato Bruschetta
- Mozzarella Sticks
- Seafood Stuffed Mushrooms
- Spinach & Cheese Phyllo
- Crab and Swiss on Baguette
- Arugula & Proscuitto Grissini
|
Appetizers (Please select one)
- Fresh Fruit Cup
- Lemon Sorbet
- Penne a la Vodka
- Ziti Marinara
- Bowtie Carbonara
- Clear Broth Tortellini Soup
- Julienne Vegetable Soup
Salads (Please select one)
- Classic Caesar
- Tomatoes with Mozzarella
- Field Greens Salad or Tossed Garden Salad
Mixed with your choice of dressing - Balsamic or Zinfandel Vinaigrette
Dinner Entree (Please select one from each category. View Preferred Entrees for descriptions)
Beef
- Petit Filet Mignon
- Prime Rib Au Jus
- Sliced Beef Tenderloin
Poultry
- Chicken Broccoli
- Chicken Piccata
- Chicken Roma
- Chicken Saltimbocca
- Pan Seared Chicken
Seafood
- Grilled Citrus Salmon
- Salmon Dijon
- Feta Tomato Swordfish
- Balsamic Swordfish
- Newburg Stuffed Sole
Served with chef’s appropriate potato, fresh seasonal vegetable and freshly baked dinner rolls.
Dessert & Coffee
- Wedding cake provided by Cavaliere Bakery, Mozzicato Bakery or Modern Pastry
- Freshly brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
$66.00 per person Saturday 11:30 am - 5:00 pm, or Sunday*, 51/2 hours of your choice
$71.00 per person Friday, 5 1/2 hours of your choice
$76.00 per person Saturday evenings, 6:30 pm - 12:00 pm
*Exception: Sunday of holiday weekend is $71.00 per person
(Please add 18% gratuity and 6.35% CT sales tax)
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Wedding Buffets
2012 Royal Wedding Buffet
Printable Menu (Minimum of 100 guests)
- Premium Five-Hour Open Bar
- Assorted Cheese Display during Cocktail Hour
- Champagne & Wine Guest Greeting
- Champagne Toast
- Self-serve Coffee Bar throughout Reception
Hand Passed Hors D’oeuvres (Please select four)
- Scallops Wrapped in Bacon
- Mini Quesadillas
- Meatballs Marinara
- Chicken Cordon Bleu Puffs
- Vegetarian Stuffed Mushrooms
- Kielbasa on Baguette with Sauce
- Hot Sausage with Provolone
| - Boneless Chicken Strips
- Tomato Bruschetta
- Mozzarella Sticks
- Seafood Stuffed Mushrooms
- Spinach & Cheese Phyllo
- Crab and Swiss on Baguette
- Arugula & Proscuitto Grissini
|
Salad (Please select one)
(We begin your meal with individual service of the salad course. Then your guests are personally invited to the buffet.) (Please select one.)
Tossed Garden or Field Greens Salad mixed with your choice of Balsamic or Zinfandel Vinaigrette, or Classic Caesar Salad
Buffet
Penne ala Vodka and Pasta Primavera
Fresh Seasonal Vegetable and Chef’s Appropriate Potato
(Please select one carver item - served with appropriate accompaniments & freshly baked dinner rolls)
- Prime Rib Au Jus
- Sliced Beef Tenderloin
(Please select one poultry item)
- Chicken Piccata
- Chicken Saltimbocca
- Chicken Roma
(Please select one seafood item)
- Grilled Swordfish with Lemon Butter
- Grilled Citrus Salmon
- Newburg Stuffed Sole
Dessert and Coffee
- Your wedding cake provided by your bakery.
- Freshly Brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
- (GHCC can provide wedding cake for an additional $3.50 per person)
$70.75 per person
(Please add 18% gratuity, and CT sales tax)
Fridays and Sundays, your choice of 5 ½ hours for reception
Saturdays, 11:30 am – 5:00 pm
Saturday evenings, 6:30 pm – 12:00 am
($76.00 per person, plus 18% gratuity and CT sales tax)
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2012 Enhancements
Printable Menu
All prices are subject to 18% gratuity, and CT sales tax
Hand-Passed Hors D’oeuvres
(Minimum order 50 pieces per item @ $1.50per piece)
- Scallops Wrapped in Bacon
- Mini Quesadillas
- Meatballs Marinara
- Chicken Cordon Bleu Puffs
- Vegetarian Stuffed Mushrooms
- Kielbasa on Baguette with Sauce
- Hot Sausage with Provolone
- Chicken or Beef Satay
| - Boneless Chicken Strips
- Tomato Bruschetta
- Mozzarella Sticks
- Seafood Stuffed Mushrooms
- Spinach & Cheese Phyllo
- Crab and Swiss on Baguette
- Arugula & Proscuitto Grissini
- Vegetable Egg Rolls
- Coconut Chicken
|
Displayed Hors d'oeuvres
(Minimum order 100 pieces @ $1.75 per piece)
Platters ($50.00 per platter)
- Sliced Fresh Fruit Platter
- Assorted Cheese with Crackers
- Fresh Vegetables with Assorted Dips
- Baked Brie
- Hummus & Baguette
Appetizers ($4.00 per person - please select one)
- Lemon Sherbet
- Tomatoes with Mozzarella
- Penne ala Vodka
- Ziti Marinara
- Bowtie Carbonara
- Tortellini Mushroom Soup
- Julienne Vegetable Soup
- Fresh Fruit Cup (In season)
Seafood Entrees (additional charge)
- Baked Stuffed Shrimp/Herb-Encrusted Sea Bass ($9.50 per person)
- Swordfish/Salmon/Sole ($5.50 per person)
Additional Carver
- Turkey ($5.00 per person)
- Ham ($5.00 per person)
Miscellaneous
- Chair Covers with Sash ($5.50 per chair)
Wedding Desserts
- Italian Cookies (5lbs. - $75.00)
- Italian Cannolis and Assorted Mini-Cakes (Minimum purchase 5 dozen - $120.00) (GHCC can provide wedding cake for $3.50 per person)
Social Events Desserts (please select one for all guests)
- Classic Cheesecake ~ Carrot Cake ~ Chocolate Overload Cake ($3.50 per person)
- Cream Puffs & Eclairs Minimum Purchase 10 doz.- $75.00
- Assortment of Sugar & Chocolate Chip Cookies & Brownies Minimum Purchase 10 doz. - $75.00
- Ice Cream $2.00 per person ~ Sundae Bar $5.00 per person
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2012 Preferred Entrees
Printable Menu
Beef
Petit Filet
6 oz. Filet Mignon served with onions and mushrooms, broiled medium rare and presented with a mild bourbon peppercorn sauce
Sliced Beef Tenderloin
Carved lean whole beef tenderloin, seared and roasted medium rare with a delicious bordelaise sauce or a mild bourbon peppercorn sauce
Prime Rib Au Jus
A generous portion of "choice" boneless seasoned prime rib, roasted medium rare and glazed au jus
Poultry
Chicken Broccoli
Boneless chicken breast stuffed with broccoli and cheese, breaded and baked, and served with a creamy cheese sauce.
Pan-Seared Chicken
Seasoned and seared skin-on breast, finished with a marsala veal demi-glaze and a sweet balsamic tomato relish
Chicken Piccata
Boneless chicken breast, pan-fried and finished with a lemon, pepper and caper butter sauce
Chicken Roma
Boneless chicken breast stuffed with spinach, mozzarella, diced Roma tomatoes and caramelized onions, and served with a supreme sauce
Chicken Saltimbocca
Boneless chicken breast sautéed in olive oil and topped with spinach, prosciutto, Swiss cheese, and mushrooms, and served with a marsala sauce
Seafood
Balsamic Swordfish
Char-grilled swordfish, brushed with balsamic brown butter glaze and fresh cut herbs
Feta Tomato Swordfish
Grilled Swordfish topped with feta cheese, plum tomatoes, garlic, olive oil and parsley
Grilled Orange Salmon
Coriander peppercorn seasoned salmon, grilled and finished with an orange barbecue glaze
Salmon Dijon
Skillet-seared salmon topped with Dijon mustard sauce and asiago cheese, then baked until golden brown
Newburg Stuffed Sole
Sole stuffed with a white wine and seafood stuffing, baked and served with a butter, wine and chive sauce
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