Food & Wine

Our Chefs and Sommelier have worked diligently to create exciting
food courses and wine pairings. Enjoy!

 

RECEPTION HORS d'OEUVRES
Riverhouse Catering

Display of Chef's Selection of Fine Cheeses
Seasonal Fruits and Candied Nuts
Bruschetta
Olive Tapenade and Artichoke, Parmesan and Thyme
Herb Crostini, Asiago Chips, Baguette Wedges, and Flatbreads
Crudités Jardiniére

Goat Cheese and Beet Napoleon
Cranberry Walnut Toast
Seared Tuna
Avocado Mousse, Thai Ketchup, Wonton Triangle
Mini Spaghetti and Meatballs
Chili Amaretto Shrimp
Baguette Slice

Mionetto IL Spriz and Mionetto IL Ugo
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APPETIZER
Chef Leo C. Bushey III - The Willows at the DoubleTree by Hilton Bristol

"Mushroom"

Maitake Mushroom Tart, Oyster Mushroom Chip, Porcini Mushroom Crème,
White and Black Truffle Meringue Cookie

Pasetti Pecorino
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FISH COURSE
Chef Jerry Reveron - The Taft School, Watertown

Grilled Farm Raised King Salmon
Nestled on Creamy Leeks & Lardon, served with a White Truffle Lentil Melange
Salmon Van Couver- Creative Salmon

Brix Chardonnay
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SALAD
Chef Alex Ruggiero - 1249 Wine Bar, Waterbury

Filet Carpaccio
Thinly shaved filet, served with shaved vegetables, Parmigiana, thyme infused olive oil.

Convento Cappuccini L’Albarossa 2008
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PASTA
Chef Billy Grant - Grants, Bricco, and Bricco Trattoria, Hartford and Glastonbury

Handmade Cavatelli

Ragu of wild boar and whipped ricotta

Carlo Molinari Brunello di Montalcino 2003
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ENTRÉE
Chef Nicola Mancici - La Tavola Ristorante, Waterbury

Osso Bucco
Porcini and peas

Domaire Serene Evenstad Reserve Pinot Noir 2011
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DESSERT
Chef Jeffrey Lizotte - ON20, Hartford

Glazed Pineapple and Dark Chocolate Terrine
Roasted beet ice cream, Grand Marnier caramel

Pasetti Gesimino Passito


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