 |
| Scenic Rt. 58 |
| Redding Ridge, Ct. 06876 |
| Telephone: 203-938-2511 |
| Fax: 203-938-9815 |
| Parties |
| Spinning Wheel Inn | Home |
 |
The New England Inn
for all seasons....
and all reasons.
| Hors d'oeuvre |
~ Butler Style ~
Priced per 50 pieces
~ Cold Selection ~ |
|
Mini Bouchée with Garlic Herbed Cream Cheese |
|
|
Grilled Shrimp on Pesto Baguette |
|
|
Roast Beef and Boursin Cheese Roulade |
|
|
Assorted Bruschetta |
|
|
Chef's Pate' on Crostini |
|
|
Smoked Salmon and Chive Cream Cheese
on Toasts |
|
|
Assorted Canapes |
|
~ Hot Selection ~ |
|
Escargot with garlic butter in Phyllo Cups |
|
|
Chicken Saté with Peanut dipping sauce |
|
|
Cocktail Franks in Puff Pastry |
|
| Mini
Spring Rolls |
|
| Mini
Quiches |
|
|
Stuffed Mushrooms with sausage and herbs |
|
|
Scallops wrapped in Bacon |
|
|
Sesame Beef Brochettes with teriyaki and scallion
glaze |
|
|
Raspberry and Brie wrapped in Phyllo |
|
20% Gratuity and 6% State Sales Tax will be added
to all of these prices |
|
Return to Top
Hors d'oeuvre
~ Display and Stations ~
Priced per person |
International
Cheese
a variety of domestic and imported cheeses
displayed with crackers and seasonal fresh fruits |
|
Fresh
Vegetable Crudites
crisp garden vegetables accompanied by a horseradish
sour cream and poppyseed vinaigrette |
|
Carving
Station (Select Two)
-Roast New York Strip (with or without peppered crust)
accompanied by a Zinfandel sauce
-Baked Ham accompanied by a whole grain mustard
or butter rum sauce
-Roast Pork Loin with toasted pecan stuffing
and a maple demi-glace
-Roast Turkey Breast and a sun-dried cranberry demi-glace |
|
| -
Station attended by a carver - |
|
| Pasta Station |
|
penne tossed with wild mushroom Alfredo sauce, bowtie
tossed with a
pesto tomato sauce and tortellini tossed with an olive oil, garlic and
white wine sauce |
Shrimp
Cocktail
chilled shrimp displayed with cocktail sauce and
lemon |
|
Smoked Salmon
house-smoked salmon with capers, red onion and
cream cheese |
|
Seafood Bar
shrimp, crab claws and mussels,
accompanied by lemon and cocktail sauce |
|
Oyster and
Clam Bar (served indoors only)
fresh oysters and little-neck clams, presented with
cocktail sauce, lemons and an attendant to open the shellfish |
|
Caviar
Imported and domestic caviar displayed with sieved eggs,
blinis and sour cream |
|
|
|
Return to Top
Hors d'oeuvre
~ Tapas ~
Beautifully Displayed ... room temperature
Sesame-crusted tuna with a teriyaki glaze
Poached salmon with a mango-papaya chutney
Marinated New Zealand Mussels with lemon vinaigrette
Seared seabass with fruit or tomato salsa
Garlic chili clams
Smoked fish salad
Grilled chicken with tomato salsa and crispy leeks
Coconut chicken with curry sauce
Shredded roast chicken with herbed mayonnaise
Smoked ham and mushroom croquettes
Pork medallion in Madeira
New York strip and wild mushrooms
Assorted mini brochettes
Chorizo with puff pastry
Portuguese pork and clams
Pita chips with tapanade or hummus
Assorted marinated grilled vegetables
Assorted frittata
Vegetarian spring rolls
Plum tomato stuffed with yellow rice
Spinach turnovers with eggplant humus roulade
Tapas prices are per person, per hour |
| Selection of three |
| Selection of four |
| Selection of five |
| Selection of six |
| Selection of seven |
| Selection of eight |
|
20% Gratuity and 6% State Sales Tax will be added to these prices
|
|
Return to Top
Buffet Brunch
A 20% Gratuity and 6% State Sales Tax will be added
to the
price at the completion of the party.
Prices include coffee, tea and fruit juices |
~ Salads ~
Select two |
|
Fresh Seasonal Fruit |
|
Garden |
Tomato and Cucumber
in a dill vinaigrette |
Spinach, Mushroom and Red Onion
with an apple vinaigrette |
Pasta and Vegetable
with a whole grain mustard dressing |
Grilled Vegetables
in a balsamic vinaigrette |
~ Vegetables ~
Select two |
|
Honey Glazed Carrots |
|
Broccoli with an orange scented hollandaise sauce |
|
Steamed Fresh Garden Vegetables |
|
Green Beans with Toasted Pecans |
|
Return to Top
|
Buffet Brunch |
~ Entrees ~
Select four |
|
Chicken and Vegetable Stir Fry |
|
Sausage, Ham or Bacon |
|
Seafood Crepes |
|
Cinnamon French Toast |
|
Steak and Ale Pie |
Poached Salmon tossed with Farfalle pasta
in an herb infused white wine and olive oil sauce |
|
Scrambled Eggs with Chives |
|
Eggs Benedict* |
|
Chicken and Broccoli Crepes |
Orchietta with Spinach
in a sundried tomato cream sauce |
|
Pasta Primavera |
|
Quiche Lorraine |
|
Return to Top
|
Buffet Brunch |
~ Potatoes and Rice ~
Select two |
Oven Roasted Red Skin Potatoes |
|
Glazed Sweet Potatoes |
|
Rice Pilaf |
|
Potatoes O'Brien |
|
Mashed with Roasted Garlic |
|
Braises Potatoes |
~ Pastries and Desserts ~
Select three |
|
Fruit Pies |
|
Assorted Danishes and Pastries |
|
Bagels and Cream Cheese |
|
Muffins |
|
Assorted Breakfast Breads |
|
Chocolate and Strawberry Mousse |
|
|
Banquet Brunch
Our four-course Banquet Brunch is served to your
guests.
A 20%
Gratuity and 6% State Sales Tax will be added to the
price at the completion of the party. |
Personalized menus will be printed with your selections
(without prices) and offered to your guests
as they are seated. |
We request
menus to be selected two weeks in advance.
To insure efficient service, parties of 30 or more
are required to pre-order their entree selection
three days prior to the event. |
~ First Course ~
Select one |
|
Fresh Seasonal Fruit |
|
Soup du jour |
Grilled Vegetables
marinated garden vegetables
and angel hair pasta
tossed in a lemon pepper vinaigrette |
Smoked Salmon Salad
smoked salmon over baby greens
in a light Champagne vinaigrette |
|
New England Clam Chowder |
~ Second Course ~ |
Garden Salad
with creamy poppyseed dressing |
|
Return to Top
|
Banquet Brunch |
~ Third Course ~
Select three |
Cinnamon French Toast
with maple syrup and powered sugar |
Seafood Crepes
fresh seafood in lobster sauce wrapped in a
delicate crepe |
|
Quiche Lorraine |
|
Eggs Benedict* |
Chicken Caesar Salad
grilled chicken served over
crisp Romaine and house made dressing |
Pasta Primavera
egg pasta and garden vegetables
tossed in olive oil, fresh herbs and white wine |
Chicken and Broccoli Crepes
chicken and broccoli wrapped in a delicate crepe
topped with hollandaise sauce |
Chicken Chardonnay
boneless breast of chicken
sautéed with ginger, honey and white wine |
Steak and Ale Pie
beef tenderloin, potato, carrots and celery,
stewed
in a flavorful ale sauce, topped with flaky puff pastry |
Seared Salmon and Spinach Salad
tossed with cucumber, red onion, Feta
and an olive oil and balsamic vinaigrette
*available for parties of 30 or less |
|
Return to Top
|
Banquet Brunch |
~ Fourth Course ~
Select one |
|
Strawberry Mousse |
|
Chocolate Mousse |
|
Fruit Sherbet |
|
Carrot Cake |
|
Ice Cream |
|
Fruit Pie |
|
Chocolate Decadence |
|
New York Cheesecake |
Coffee and tea are included
~ Special Occasion Cakes
~
Available in a wonderful selection
of flavors and styles
minimum 40 guests |
|
Return to Top
Banquet Dinner
~ Appetizers
~
Select two |
Shrimp and Boursin Strudel
shrimp, Boursin cheese and herbs wrapped in phyllo
dough with a dill butter sauce |
|
Selection of Homemade Soups
chilled or hot |
|
Saffron Angel Hair with Roasted Vegetables
in a light herb infused olive oil |
|
Medley of Wild Mushrooms
with a garlic and herb cream sauce in puff pastry |
|
New Zealand Mussels
sautéed New Zealand mussels with a white wine
pesto broth |
|
| New
England Clam Chowder |
|
Shredded Roast Duckling
with Portobello mushroom and a charred tomato
coulis |
|
Seasonal Fresh Fruit
served with a minted yogurt |
|
House Paté
Chef's country-style pate, served with whole grain
mustard,
Aspetuck Valley apple chutney and flatbreads |
|
~ Garden or Caesar
Salad ~
included in entree pricing |
|
Return to Top
|
Banquet Dinner |
~ Entrée Selections ~
Select three |
Rib Eye Putnam
aged, grilled and finished with a roasted shallot
demi-glace |
|
Seared Seabass
with a plum tomato saffron leek broth |
|
Pork Medallions
medallions of pork sautéed with caramelized
walnuts and
a cider demi-glace |
|
Chicken Mediterranean
breast of chicken filled with proscuitto, spinach
and Romano
cheese topped with a sundried tomato butter sauce |
|
Casino Swordfish
fresh swordfish steak, grilled and topped with a
bacon garlic
butter, accompanied by ratatouille |
|
Poached Norwegian Salmon
boneless fillet of salmon served with a chunky
cucumber,
dill and red onion salsa |
|
Chicken Bristol
seared chicken breast topped with steamed broccoli
and a chive Dijon cream sauce |
|
Shrimp and Farfalle
sautéed shrimp, pancetta and spinach tossed with
farfalle
pasta in a light lemon butter broth |
|
Pan-seared Filet Mignon Medallions
with a wild mushroom and fresh sage sauce |
|
Rack of Lamb
complemented by a mint and rosemary demi-glace |
|
Veal Provencal
tender veal sautéed with capers, tomato and
scallion
in a white wine, garlic and butter sauce |
|
|
Return to Top
|
Banquet Dinner |
~ Desserts ~
Select two |
|
Cappuccino Hazelnut Cake |
|
|
Tiramisu |
|
|
Bread Pudding with a Caramel Sauce |
|
|
Bourbon Pecan Pie |
|
|
Fruits of the Forest Pie |
|
|
Cinnamon Apple Strudel |
|
|
Angel food Cake with Strawberries |
|
|
Chocolate Decadence |
|
Coffee and Tea are included
~ Special Occasion Cakes ~
Available in a wonderful selection
of flavors and styles
Minimum 40 guests
Personalized menus will be printed with your
selections
(without prices) and offered to your guests
as they are seated.
We request menus to be selected two weeks in advance.
To insure efficient service, parties of 30 or more are required
to pre-order their entrée selection three days prior to the event.
20% Gratuity and 6% State Sales Tax will be added
to these prices |
|
Return to Top
| Beverages |
~ Options ~
Cash Bar - guests pay for their own beverages
Host Bar - a tab is kept of all
beverages ordered
Open Bar - set price per person/per hour
~ Pricing ~
~ Open Bar ~
(House and Premium Brands)
| One Hour |
|
$14.00 per person |
| Two Hours |
|
$20.00 per person |
| Three Hours |
|
$26.00 per person |
| Four Hours |
|
$32.00 per person |
| Five Hours |
|
$38.00 per person |
| |
|
|
| House Wine |
|
$20.00 per bottle |
| House Champagne |
|
$20.00 per bottle |
~ Punch Bowls ~
| Mimosa Punch |
|
$39.50 per bowl |
| Bloody Mary |
|
$39.50 per bowl |
| Champagne Punch |
|
$39.50 per bowl |
| Fruit Punch |
|
$25.00 per bowl |
The Spinning Wheel Inn Wine List
is also available upon request |
| 20% Gratuity and 6% State Sales Tax will be added to these prices |
|
Top
of Special Parties | Top of Page
Home
| Restaurants by Cuisine | Related
Businesses | Restaurants by Location | Email
|
