| 5 1/2 hours of Premium Open Bar |
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Serving unlimited premium brand liquors, bottled beer, wines, champagne, martinis & frozen tropical drinks from our bar & service to your tables |
| Choice of Full Length Color Linens |
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| Black Tuxedo & White Glove Service |
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Tuxeodoed Doorman Valet Parking Insured & bonded |
| 1 1/2 Cocktail Hour |
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Included on all evening and twilight weddings |
| Personal Wedding Coordinator Available |
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| Four Course Dinner |
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All of our food is prepared fresh by culinary trained chefs on the premises & each menu is individually designed for your special day |
| Fully Handicap Accessible |
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| Filtered Water with Lemon on all Tables |
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| Served in lobby upon arrival |
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Champagne with Quantro Liqueur and Fresh Strawberries or A Bellini Station with Fresh Sliced Peaches, Peach Schnapps and Champagne |
| Strawberries Dipped in Chocolate |
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Served in lobby as evening ends |
| Tiered or Stacked Wedding Cake |
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| Spacious Luxurious Bridal Suite |
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With your own private restroom, make-up vanities & your own personal Bridal Hostess |
| Our Gentleman's Suite |
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With an elegant terrace facing Long Island Sound is now available |
| We offer a Complimentary Golf Cart Limousine |
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To transport the bridal party to the beach for scenic photographs on the Sound in season |
| Beautifully Manicured Grounds |
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For that perfect wedding picture, featuring waterfalls, ponds, bridges, gazebos, flowers, and vineyards |
| Matron for the Rest Rooms & Lobby Always Included |
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| Two Maitre'd's Supervising Your Affair |
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| Hors d'oeuvres |
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We are well known for the quality of our hors d'oeuvres. All are meticulously handmade from only the freshest ingredients and elegantly presented and served Butler Style.Beautifully garnished with ve |
| Hot Canapes |
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Asparagus and Goat Cheese Wrapped in a Phyllo Dough Purse Japanese-style Spring Rolls. Stuffed Mushrooms with a Mixed Vegetable Poulét. Sicilian-style Rice Balls Stuffed with Fresh Mozzarella Cheese |
| Cold Canapes |
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Asparagus Wrapped with Prosciutto Sliced Tenderloin on Herb CrostiniTopped with Cracked Pepper Sauce |
| Traditional Cold Antipasto |
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Genoa salami, soppresatta, green & black olives, imported provolone, marinated mushrooms, artichoke hearts & pickled vegetables |
| Insalata de Mare |
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Calamari, Scungilli, baby shrimp, fresh crabmeat, garlic, baby olives, celery, olive oil & oregano served in a basil lemon dressing |
| Bruschetta |
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Toasted Tuscan bread drizzled with olive oil. Topped with diced plum tomatoes marinated with fresh garlic & basil |
| Traditional Hummus Salad |
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Accompanied with pita points garnished with Mediterranean Salsa |
| Marinated Mushrooms |
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Fresh button mushrooms marinated in white wine vinegar, chili pepper & oregano with a touch of garlic |
| Fresh Artichoke Salad |
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Baby artichokes roasted to perfection with herbs, olive oil & Parmesan cheese shavings |
| Farfalle Capriccioso |
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Farfalle, diced genoa salami, sundried tomatoes, pesto sauce, cherry peppers & fresh mozzarella |
| Cous Cous Salad |
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Imported olives, sweet raisins, crunchy walnuts, shredded carrots, celery, and red onion in a light sweet vinaigrette |
| Grilled Vegetarian Platter |
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Freshly grilled vegetables including Italian zucchini squash, purple eggplant, yellow crookedneck squash, thinly sliced red, yellow, & green bell peppers and seedless pepper filets creatively display |
| Fresh Mozzarella & Prosciutto |
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Homemade fresh mozzarella rolled with imported prosciutto and pesto |
| Yukon Gold California-Style Fingerlings |
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| Garlic Mashed Potatoes |
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| Sweet Potatoes |
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Topped with maple syrup and baked marshmallows Accompanied by Cheddar Cheese, Chilli, Apple Cured Bacon, Crispy Onions, Home Style Gravy, Brown Sugar and Marshmallows |
| Giorgio's North Fork Pairing Station |
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A variety of International cheeses paired with a selection of only the finest wines from regions around the world |
| Roasted Vermont Turkey |
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Accompanied by a cranberry compote |
| Stuffed Loin of Pork |
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With sage, apples, prosciutto and fontina cheese |
| Garlic Infused Roasted Leg of Lamb |
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Topped with a rosemary juice |
| Grilled London Broil |
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With natural au jus and crostini bread |
| Glazed Corned Beef |
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With party rye and dijon mustard |
| Boneless Virginia Ham |
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Accompanied with a apple-raisin sauce |
| Rigatoni |
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| Farfalle |
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| Penne Rigate |
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| Cavatelli |
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| Rotelli |
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| Cheese Tortellini |
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| Fusilli |
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| Orechiette |
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| Homemade Gnocchi |
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| Broccoli Di Rabe with Sweet Italian Sausage and Cannellini Beans |
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Choice of Sauces |
| Garlic and Olive Oil |
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| Ala Vodka |
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| Carbonara |
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| Pesto |
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| Fileto Di Pomodoro |
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| Primavera |
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| Alfredo |
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| Bologne |
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| Fried Calamari |
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Lightly Poached then Delicately fried to Perfection. Served with a filetto di pomodoro sauce |
| Eggplant Rollatini |
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Lightly fried eggplant stuffed and rolled with ricotta, impastata and romano cheese, finished with marinara sauce |
| Eggplant Rollatini |
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Lightly fried eggplant stuffed and rolled with ricotta, impastata and romano cheese, finished with marinara sauce |
| Seafood FraDiavolo |
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A combination of scallops, clams, shrimp, mussels, calamari, done in a light plum tomato sauce |
| Sweet Sausage & Peppers |
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Italian sausage with fennel, pan seared with sweet peppers, vidalia onions in a basil sauce |
| Breast of Chicken Francaise |
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Done in an egg batter and lightly sauteed in a lemon, butter and white wine butter sauce |
| Cajun Style BBQ Short Ribs |
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Canadian short ribs done in a New Orleans style cajun sauce |
| Chicken Breast |
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Bourbon Glazed Chicken Breast prepared with a Jack Daniels Marinade Served over Southern Style Rice |
| Prince Edward Island Mussels |
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Done in a possillipo Brodetto |
| Arroz con Pollo |
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With cilantro, pimento, peas, onions, saffron and scallions |
| Polish Town Favorite |
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Tender pan fried potato pierogios served with sour cream, apple sauce and sauteed onions |
| Broccoli di Rabe with Andouille Sausage |
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Sauteed with garlic, extra virgin olive oil and a touch of hot peppers |
| Grilled Skirt Steak |
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With garlic, cilantro, sea salt and cracked pepper in a saffron flavored rice |
| Traditional St. Louis Ribs |
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Marinated roasted baby back ribs glazed in our homemade barbecue sauce in a saffron flavored rice |
| Spanish Paella |
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A traditional blend of chicken, chorizo sausage and assorted seasoned shell fish in a saffron flavored rice |
| Stuffed Shells "Al Fomo" |
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Pasta shells freshly stuffed with ricotta and imported romano cheese and baked in a plum tomato sauce |
| Swedish Meatballs |
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Served in a butter sage brown sauce with a touch of sour cream in a saffron flavored rice |
| Hibachi Chicken & Shrimp |
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Sauteed with sweet onion, zucchini in a teriyaki ginger sauce over white rice |
| Grilled Chicken Primavera |
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Tender chicken, sliced and tossed with broccoli flowerets, cauliflower, zucchini, carrots and onions |
| Vegetarian Dumpling in Chili Oil |
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With mushrooms, water chestnuts, celery, carrots, cabbage topped in a black vinegar reduction |
| Kielbasa & Sauerkraut |
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Imported kielbasa in a sauerkraut mix |
| Pulled Pork |
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This meltingly tender shredded pork slow cooked in a sweet tangy sauce |
| Torre DiPisa |
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A grand tower of fresh mozzarella, grilled eggplant, beefsteak tomatoes, roasted peppers and red vidalia onions in a creamy balsamic dressing |
| Fresh Fruit Supreme |
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A mini martini goblet rimmed with sugar, filled with berries, melons, grapes, kiwi and pineapple- a light and refreshing summer treat |
| Shrimp Ravioli |
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With a Maine lobster sauce |
| French-style Seafood Bisque |
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With diced sea scallops, chopped new potatoes done in a sherry cream reduction |
| Butternut Squash Bisque |
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A mild sweetness that is perfectly offset with a trio of fresh savory herbs and heavy cream |
| Tortellini al Brodo |
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Cheese tortellini in a French chicken stock and drizzled with Parmesan cheese and Italian parsley |
| California Poached Pear Salad |
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Spring mix wrapped in a seedless organic cucumber topped with a fresh orchid infused with a fresh raspberry vinaigrette accompanied by a poached barlett pear, bleu cheese, white grape tomatoes and su |
| Grilled Portobello over Mesclun |
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Arugula, endive and radicchio with a grilled portobello mushroom, shaved pecorino romano topped with a balsamic reduction |
| Summer Spinach Salad |
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Baby spinach salad with Driscoll strawberries, toasted almonds in a summer sweet vinaigrette |
| Maryland Crabcakes* |
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Over a mesclun mix wth creamy horseradish dressing *This menu can be cooked to your liking. Consuming raw or undercooked meat, fish, shellfish, or fresh shelled eggs may increase your risk of food-bo |
| Intermezzo Included with Premier-Select Appetizer |
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Lemon sorbet served in a martini glass over crushed ice accompanied by a lemon leaf and a Driscoll strawberry with a sprig of mint Without Premier. Select Appetizer - $3.95/pp |
| Prime Ribs of Beef |
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Certified angus rib eye topped with rosemary au jus |
| Chateau Briand |
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Center cut sliced filet mignon delicately broiled and topped with a bordelaise sauc |
| New York Center Cut Sirloin Steak |
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Broiled to your liking in a Bordeaux wine mushroom sauce |
| Filet Mignon |
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Grilled to your liking Topped with a Rosemary Au jus finished off with a Beer Battered Vidalia Onions |
| Veal Chop* |
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Delicately broiled to perfection topped with an au poivré sauce |
| Surf & Turf* |
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8oz South African Tail & a 12 oz Prime Filet Mignon |
| Country Style Chicken Breast |
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Stuffed with wild rice, sausage, fresh cranberries and topped with a rosemary demiglaze |
| Chicken a la Principessa |
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Boneless breast of chicken simmered with fresh herbs topped with fresh asparagus, sliced vine ripened tomatoes & fresh mozzarella in a chardonnay sauce |
| French Boneless Breast of Chicken |
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French cut chicken breast stuffed with sauteed spinach, imported cheeses, and imported prosciutto with a jus de poulet, mashed potatoes and asparagus tips |
| Long Island Duck |
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Roasted and seared with a wild bing cherry sauce, wild rice and vegetables |
| Stuffed Filet of Sole |
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Broiled cold water filet stuffed with fresh crab meat and herbs in a white wine lemon butter sauce |
| Sesame Crusted Mahi Mahi* |
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With soy shiso ginger butter sauce (Shiso is a Japanese herb related to basil & mint) |
| Pistachio Crusted Salmon |
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Salmon encrusted with finely ground pistachios topped with a fresh Driscoll strawberry demi-glaze |
| Jumbo Shrimp Oreganato |
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Broiled in a traditional butter lemon and white wine sauce, topped with flavored breadcrumbs |
| Pork (Included) Bone in Center Pork Chop |
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Pan Fried seasoned with paprika, sage and thyme, served with a homemade applesauce |
| Pasta (Included) Homemade Manicotti |
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Made with ricotta, fresh shredded mozzarella, Parmesan cheese, eggs and fresh Italian parsley, topped with a plum tomato basil sauce |
| Vegetarian Option(Included) |
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Grilled portobello mushroom stacked with fresh mozzarella, grilled vegetables, vine-ripened tomatoes, drizzled with a balsamic reduction |
| Chicken Fingers & Fries OR Mini Beef Sliders (Included) |
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(For Children 12 & Under Only) Freshly breaded breast of chicken served with french fried potatoes |
