Weddings
Wedding Packages | Wedding Buffet | Enhancements | Preferred Entrees
Wedding Packages
2010 "Classic" Wedding Package
Printable Menu
(Minimum of 100 guests)
- Premium Four-Hour Open Bar
- Champagne Toast
- Self-serve Coffee Bar throughout Reception
- Appetizer Displays during Cocktail Hour
- Cheese and Crackers ~ Vegetables Crudités ~ Tomato Bruschetta
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
- Mozzarella Sticks
- Seafood Stuffed Mushrooms
- Spinach & Cheese Phyllo
- Crab and Swiss on Baguette
- Arugula & Proscuitto Grissini
|
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 Orange 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 $4.00 per person)
Coffee & Tea Service
Freshly Brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
$55.00 per person
(Please add 18% gratuity, and CT sales tax)
Fridays and Sundays, your choice of 5 hours for reception
Saturdays, 11:30 am – 4:30 pm or 12:00 pm – 5:00 pm
Saturday evenings, 6:30 pm – 11:30 pm
($62.00 per person, plus 18% gratuity and CT sales tax
2010 "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
Served 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 Orange 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 Creative Cakes by Donna, Mozzicato Bakery or Modern Pastry
- Freshly brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
$71.00 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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Wedding Buffet
2010 "Signature" Wedding Buffet Package
Printable Menu
(Minimum of 100 guests)
- Premium Four-Hour Open Bar
- Champagne Toast
- Self-serve Coffee Bar throughout Reception
- Appetizer Displays During Cocktail Hour
- Cheese and Crackers ~ Vegetable Crudités ~ Tomato Bruschetta
Salad (Please select one)
- Classic Caesar
- Field Greens Salad
- Tossed Garden Salad
Mixed with your choice of dressing – Balsamic or Zinfandel Vinaigrette
(We begin your meal with individual service of the salad course. Then your guests are personally invited to the buffet.)
Buffet
Steamed Broccoli ~ Vegetable Medley
Roasted Potatoes ~ Penne Ala Vodka
(Please select one poultry item)
- Chicken Piccata
- Chicken Saltimbocca
- Chicken Roma
(Please select one carver item)
- Prime Rib Au Jus
- Sliced Beef Tenderloin
With appropriate accompaniments and freshly baked dinner rolls
Dessert
- Your wedding cake provided by your bakery
- (GHCC can provide wedding cake for an additional $4.00 per person)
Coffee & Tea Service
Freshly Brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
$50.00 per person
(Please add 18% gratuity, and CT sales tax)
Fridays and Sundays, your choice of 5 hours for reception
Saturdays, 11:30 am – 4:30 pm or 12:00 pm – 5:00 pm
Saturday evenings, 6:30 pm – 11:30 pm
($57.00 per person, plus 18% gratuity and CT sales tax)
2010 "Buffet" 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 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)
- Classic Caesar or Tossed Garden Salad with Zinfandel Dressing
Served with freshly baked dinner rolls~
(We begin your meal with individual service of the salad course. Then your guests are personally invited to the buffet.)
Buffet
Penne ala Vodka and Pasta Primavera
Fresh Seasonal Vegetable and Chef’s Appropriate Potato
(Please select one carver item)
- 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 Orange Salmon
- Newburg Stuffed Sole
Dessert and Coffee
- Your wedding cake sliced and displayed for your guests to enjoy.
- Freshly Brewed Regular & Decaffeinated Coffee and Assorted Herbal Teas
$67.50 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
($72.50 per person, plus 18% gratuity and CT sales tax)
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2010 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)
(Choose any three for $5.00 per person)
(Choose any four for $6.00 per person)
- 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
|
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
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/Solf ($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)
- Tablecloth Overlays (price varies depending on style)
Desserts
- Ice Cream ( $1.50 per person)
- Italian Cookies (5lbs. - $50.00)
- Italian Cannolis and Assorted Mini-Cakes (Minimum purchase 5 dozen - $120.00)
- Mini Cheesecakes & Eclairs (Minimum purchase 10 dozen - $60.00)
(please select one for all guests - $3.00 per person )
- Classic Cheesecake
- Carrot Cake
- Chocolate Overload Cake
(GHCC Can provide wedding cake for $4.00 per person)
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Preferred Entrees
2010 Preferred Entree Selections
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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