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Hands holding glasses of wine on restaurant background. Let's have a toast concept.jpg
November Dinner
Catered By Carmela Marie
Wild Greens Salad
Served with Apple, Gorgonzola,
Glazed Pecans and Balsamic Vinaigrette
Cavatelli and Broccoli
Cavatelli Pasta, Broccoli, Shaved Parmesan
and Seasoned Olive Oil
New York Sirloin Au Poivre
NY Sirloin (12oz), Peppercorn Crust with Brandy,
Cream Demi-Glace
Chateau Potato-Chicken Stock, onions, Butter
and Parmesan Asparagus, Carrot, Pepper Bundle
Fruit Tart for Dessert
Price: $55.00
(Includes CT Sales Tax)


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