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Host your next party at
Barcelona Restaurant & Wine Bar.
We offer the perfect combination of flavorful food and festive atmosphere! Barcelona is available for
private parties 7 days a week (excluding Saturday evening) and can accommodate parties
from 20 - 125 guests. |
| Seating Capacities - Sono Location |
Type of Event |
| Room |
Cocktail
Reception |
Buffet
Dinner |
Sit-Down
Dinner |
| Main Dining Room |
40 |
30 |
30 |
| Private Dining Room |
110 |
90 |
90 |
| Bar/Lounge |
30 |
N/A |
N/A |
| Full Restaurant |
150 |
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| Seating Capacities - Fairfield Location |
Type of Event |
| Room |
Cocktail
Reception |
Buffet
Dinner |
Sit-Down
Dinner |
| Private Dining Room |
40 |
30 |
40 |
| Bar/Lounge |
30 |
N/A |
N/A |
| * Patio |
150 |
120 |
120 |
| Full Restaurant |
250 |
200 |
200 |
|
*May 15 through
October 15 |
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| Seating Capacities - Greenwich Location |
Type of Event |
| Room |
Cocktail
Reception |
Buffet
Dinner |
Sit-Down
Dinner |
| Main Dining Room |
80 |
75 |
120 |
| Bar/Lounge |
40 |
N/A |
N/A |
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| Seating Capacities -
New Haven Location |
Type of Event |
| Room |
| Private
Rooms 80 & 65, or combined 140 |
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Private Parties Buffet 275 |
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| Seating Capacities -
West Hartford Location |
Type of Event |
| Room |
Cocktail
Reception |
Buffet
Dinner |
Sit-Down
Dinner |
|
Wine Loft |
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|
15 |
| Private Dining Room |
80 |
50 |
60 |
|
Full Restaurant |
200 |
150 |
150 |
| * Patio |
75 |
60 |
65 |
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*May 15 through
October 15 |
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On Premise
Holiday Buffet Menu
Call Kim Fox Event Coordinator at 203-952-3355 |
PASSED HORS D'OEUVRES
spicy shrimp skewers with cool cucumber
sauce
crispy calamari with smoked tomato aioli
empanadas of spiced beef
goat cheese and mushroom crostini
butternut squash bisque in espresso cup
peppered filet mignon with horseradish cream
wild mushroom bisque with truffle oil
pinxto de chorizo with manchego cheese
grilled chicken sates with peanut sauce
tuna tartare on yucca chip
lobster salad with guacamole on crispy chip |
choose 5 |
SALADS AND SIDES
hearts of palm with roasted peppers and goat
cheese
roasted beets with cabrales cheese over baby greens
frisee salad with sundried tomatoes, pinenuts and shaved idiazabal cheese
potato tortilla with chive sour cream
potatoes bravas
mashed potatoes with roasted garlic
baby artichokes with serrano ham
wilted greens with raisins and pinenuts
sauteed broccoli rabe with olive oil and garlic |
choose 5 |
ENTREES
grilled blackened salmon with roasted corn
papaya salsa
sliced tenderloin of beef with wild mushroom tempranillo sauce
half chicken with hot cherry peppers and lemon
paella royale with giant prawns
lamb shank in rioja sauce
duck confit with port wine and oyster mushrooms |
choose 3 |
DESSERTS
key lime cheesecake
white chocolate cheesecake
seasonal fruit crisp with cinnamon ice cream
warm carrot cake
fresh fruit with cognac and sugar |
choose 3 |
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TAPAS
tuna tartare on yucca
chip
crispy calamari with smoked tomato aioli
empanadas of spiced beef
goat cheese and mushroom crostini
mushrooms stuffed with spinach and manchego |
passed during cocktail hour |
APPETIZERS
hearts of palm salad with roasted peppers and goat cheese |
|
ENTREES
seared atlantic salmon
peppered rubbed filet mignon
half chicken with hot cherry peppers and lemon |
please choose one |
DESSERTS
warm chocolate indulgence
key lime cheesecake
flan catalan |
please choose one |
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Off
Premise Parties
Call Kim Fox Event Coordinator at 203-952-3355
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|
MENU #1 |
TAPAS
empanadas of spiced beef
goat cheese and mushroom crostini
seared shrimp skewers with cool cucumber sauce
tuna tartare on yucca chip
vegetable spring rolls with coconut curry dipping sauce
vegetable crudite with housemade hummus |
passed |
ENTREES
roasted vegetable stacks
pepper rubbed tenderloin of beef
striped bass with salsa verde
marinated beets with cabrales cheese
roasted potatoes bravas
organic greens with balsamic vinaigrette |
buffet |
DESSERTS
chocolate indulgence
fresh seasonal fruit |
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| SPECIAL REQUESTS |
2 servers
1 chef
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| we bring ice |
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| MENU #2 |
|
| PASSED HORS D'OEUVRES |
| tuna tartare with black
sesame |
| peppered filet mignon with
horseradish cream |
| duck confit with oyster
mushrooms and port wine |
| gazpacho in espresso cup |
| spicy lobster salad over
sweet potato chip |
| mini crab cake with
guacamole salsa |
| goat cheese and mushroom
crostini |
| scallop and snapper ceviche
in miso spoon |
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MENU
#3 |
PASSED HORS D'OEUVRES
tuna tartare on yukka chip
gazpacho in espresso cup
mini crab cake with guacamole salsa
sauteed wild mushrooms over goat cheese crostini
spicy lobster salad over sweet potato chip |
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GRILLED VEGETABLES
portabella mushrooms
baby eggplant
red bell pepper
zucchini
asparagus |
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| GRILLED MEATS AND FISH |
giant prawns
baby poussin
porterhouse steak
lamb chops
toro tune |
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DESSERT
vine ripened fruit salad
tossed in brandy
served with green tea ice cream |
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SALADS AND SIDES
salad of heirloom tomato and vidalia onion
salad of chunky organic beets and cabrales
sauteed corn and fava beans with red bell pepper
arugula and shaved parmesan with lemon |
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