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Wedding Package Menu |
Entrees
You may select two entrees provided the count for each entree
is provided four (4) business days in advance of the function. |
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| Filet
of Sole, baked or poached with a dill Buerre blanc sauce. |
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| Chicken
Marsala, boneless chicken breast, seasoned, pan-seared and served
with fresh sauteéd mushrooms in a Marsala wine sauce. |
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| Chicken
Hunter, over roasted boneless breast finished with a classic
Hunter sauce of fresh mushrooms, tomatoes, pearl onions and demi
glaze. |
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| Chicken
Laurel, oven roasted boneless breast with sundried tomatoes,
artichoke hearts in a garlic cream. |
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| Chicken
Piccata, boneless breast, lightly pounded, dipped in egg batter,
sauteéd until golden, with a light lemon caper sauce. |
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| Salmon
with Horseradish Crust, filet of salmon, pan-seared with fresh
bread crumbs, horseradish, dill, binded with butter. |
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| Roast
Sirloin Strip, tender cut finished with a wine and mushroom
sauce. |
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| Roast
Sirloin Rib Of Beef, finely trimmed, served medium rare with
au jus. |
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| Filet
Mignon, served medium rare with a Bearnaise sauce on the side.
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| Sauteéd
Loin Of Veal, pounded, lightly breaded and topped with a California
Zinfandel sauce. |
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| Petit
Filet & Twin Baked Stuffed Shrimp, our delectable stuffing is
made of fresh breadcrumbs, Swiss cheese, dill & baby shrimp. |
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Please
call our catering office at 860-651-5700
for an appointment to discuss further details.
All
entries include choice of starch and a medley of fresh seasonal vegetables.
Executive
Chef
Steve Boutin |
Sous
Chef
Samantha Tooker |
T h e S i m s b u r y I n n
397 Hopmeadow Street | Simsbury, CT 06070
Phone:(860)651-5700 | Toll Free: 1-800-634-2719
E-Mail:sales@simsburyinn.com |
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