$150 per person
if payment is received by February 18, 2008

$175 per person thereafter*

CHEFS & MENUS

Bantam Bread Company
Bread Station - Selection of Naturally Leaven Breads, Flatbreads, Semolina and Focaccia Breads
Dessert - Rustic Fruit Lattice Topped Tarts; Strawberry Rhubarb, Peach (Raspberry & Blueberry),
Mixed Berry, Raspberry & Strawberry and Sour Cherry
 
BOSC Kitchen & Wine Bar and Lucas & Co. Catered Events
Entrée - Rack of Lamb on Gorgonzola Mashed Potatoes with Zinfandel Demiglas
Dessert – BOSC Pear Napoleon.  Burgundy Pear with Mascarpone Cream,
Candied Cranberries and a Phyllo Triangle
 
Emily's Catering Group
Entrée - Shrimp Risotto Station
Dessert - Chocolate Chestnut Paté
 
Grants Restaurant/Restaurant Bricco
Entrée - Sweet Potato Ravioli with Sage Brown Butter and Toasted Hazelnuts
 
Jordan Caterers
Entrée - Saku Tuna Poached Rare in Extra Virgin Olive Oil, Roasted Garlic, Saffron,
Banana Wrapped "Lasagna" of Bonaito, Amaranth, Chanterelle's, Grilled Corn
Dessert- Passion Fruit Mascarpone Mousse, Charred Sugar Cane, Sweet Bananas Chips,
Warm Compote of Pineapple, Mint, Clove and Plantain Rum
 
Koji Restaurant
Entrées – Assorted Sushi Rolls including Spicy Tuna, California and Spicy Salmon Rolls
Yakitori Seasoned Meats and Vegetables Grilled and Served with Different Dipping Sauces,
The Yakitori is served on skewers and is Koji’s house specialty
 
Marquee Events & Catering
Entrée - Pan Seared Indian Spiced Sirloin
with Smashed Purple Potato and Hedgehog Mushroom Curry.
Dessert – Coconut Bar, Pecan Tart, Green Apple Tart, and Lemon Bar
 
ON20
Entrée - Squab “Cuit sous vide” Puy lentils ragout
Dessert – Fresh fruit in light lime lemon grass nectar and Basil lime sorbet

One State Street Catering
Entrée - Scallop "Cassoulet" -  Pork Belly, Seared Sea Scallop, Navy Bean Emulsion
Dessert - Chocolate Mousse "Cake", Lace Cookie, Strawberry "Salad"
 
Russell’s Creative Catering
Entrée – The Three Pierogies
   Russell’s Grandmothers Infamous Farmer
        Cheese Pierogies
   Chorizo & Clam Pierogies
   King Crab & Truffle Butter Pierogies
 
Tallulah’s
Entrée - Cider Brined Pork Tenderloin on Warm Winter Slaw with Pomegranate Relish
Dessert – Praline Bread Pudding with Bourbon Carmel Sauce
 
The Hartford Club
Entrée - Terrine of Foie Gras with a Confit of Duck and Port Wine Aspic