3 ELABORATE CHILLED DISPLAYS, ARTISTICALLY … elaborate chilled displays, artistically presented ... new zealand mussels with salsa ... chilean sea bass
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E legantFIVE HOURS TOP SHELF BAR SERVICE
WHITE GLOVE DINNER RECEPTIONINCLUDES THE FOLLOWING
203 325 9979 | WatersEdgeatGiovannis.comALL MENUS SUBJECT TO CHANGE
The Cocktail Hour
Dinner Reception
AN ASSORTMENT OF BUTLER STYLE HORS D’ OEUVRESSELECTED BY OUR CHEF TO COMPLIMENT YOUR MENU
3 ELABORATE CHILLED DISPLAYS, ARTISTICALLY PRESENTED
AN UNFORGETTABLE ARRAY OF 5 HOT BUFFET OF SILVER CHAFING DISHES
A SELECTION FROM THE WATERS EDGE THEME STATIONS
CHAMPAGNE TOASTCHOICE OF ONE FIRST COURSE OR ONE PASTA DISH
APPETIZER
SALADCHOICE OF SALADS
CHOICE OF 3 DINNER ENTREESSELECTIONS MADE FROM OUR DINNER MENU
CHEFS ACCOMPANIMENTS OF POTATO & SEASONAL VEGETABLE
FRESH BAKED BREAD
COFFEE, TEA OR DECAF
SPECIAL CAKE
BOCCACCIO, GRAPE TOMATOES & BASIL | HOT STUFFED CHERRY PEPPERSNEW ZEALAND MUSSELS WITH SALSA | FRIED PEPPERS & PROSCIUTTO
LOBSTER MOUSSE SERVED ON CUCUMBER, CELERY & ENDIVE HEARTS SMOKED SALMON ON BLACK BREAD | SEAFOOD PUFFS | CHILLED SUSHI
Hors d' OeuvresAN ASSORTED VARIETY OF HORS D’ OEUVRES WILL BE PERSONALLY SELECTED BY OUREXECUTIVE CHEF, TO COMPLIMENT YOUR OVERALL MENU. THERE WILL BE 2 OR 3 HORS
CONSTANTLY CIRCULATED THROUGHOUT THE ENTIRETY OF THE COCKTAIL HOUR.
203 325 9979 | WatersEdgeatGiovannis.comALL MENUS SUBJECT TO CHANGE
Hot Passed Hors d’Oeuvres
Cold Passed Hors d’Oeuvres
BUTLER SERVICE
VEGETABLE PIZZETTA | MEDITERRANEAN BRUSCHETTACORNMEAL CRUSTED SALMON OR CRAB CAKESSESAME CHICKEN SATAY WITH APRICOT GLAZE
SAUSAGE PUFFS | VEGETABLE DUMPLINGS EGG ROLLS | SPRING ROLLS | CHICKEN QUESADILLAS
CAJUN CHICKEN TENDERS WITH HONEY MUSTARD SAUCEBEEF AND BEAN BURRITOS | BARBECUE MEATBALLS
ARTICHOKE & SPINACH FILO | STEAK & CHEESE QUESADILLAS CHEESE CALZONES | SCALLOPS & BACON
BABY LAMB RACKS CRUSTED WITH ROSEMARY AND DIJON MUSTARD
DENOTES AN EXTRA CHARGE
Elegant Chilled Displays
203 325 9979 | WatersEdgeatGiovannis.comALL MENUS SUBJECT TO CHANGEDENOTES AN EXTRA CHARGE
FRESH VEGETABLE CRUDITÉS HARVEST BASKET
CALIFORNIA STYLE MÉLANGE OF GRILLED VEGETABLES
CLASSIC INTERNATIONAL CHEESE & SEASONAL FRUIT IMPORTED PROVOLONE, SWISS, GORGONZOLA & PARMIGIANO REGGIANO CHEESES.
SERVED WITH CURED ASSORTED OLIVES, HOT CHERRY PEPPER AND ACCOMPANIED BY AN
ASSORTMENT OF CRACKERS & BREADSTICKS. ALSO SERVED WITH AN ARRAY OF FRESH MELON,
GRAPES, PINEAPPLE & MORE. ALL BEAUTIFULLY DISPLAYED ON MIRRORS.
FRESH MOZZARELLA, TOMATO & ROASTED PEPPERS
VEGETARIAN ANTIPASTO
CAJUN CHICKEN OR SESAME CHICKEN SELECT CHOICES OF CHICKEN PREPARED AND SERVED WITH A HONEY MUSTARD SAUCE
GRILLED ASPARAGUS & PORTOBELLO MUSHROOMS WITH PROSCIUTTO DI PARMA
WHEN IN SEASON
A MEDLEY OF FRESH PASTA SALADS
ENDIVE SPEARS WITH SHRIMP OR CRAB SALAD DISPLAY
MEDITERRANEAN SEAFOOD SALAD
SMOKED NORTH ATLANTIC SALMON
CHILLED SUSHI DISPLAY SERVED WITH WASABI AND PICKLED GINGER
SMOKED DUCK & BABY ARTICHOKE SALADSERVED ON A BED OF ARUGULA AND FENNEL VINAIGRETTE
JUMBO GULF SHRIMP BOWL SERVED WITH OUR OWN HORSERADISH COCKTAIL SAUCE
Chafing Dish
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SILVER
DENOTES AN EXTRA CHARGE
STUFFED BUTTON MUSHROOMS WITH VEAL OR SAUSAGE
FRIED CALAMARI | EGGPLANT ROLLATINI
ITALIAN MEATBALLS | SWEDISH MEATBALLS
BROCCOLI RABE WITH HOMEMADE SAUSAGE N’ PEPPERS
POLENTA MARINARA & TOMATO
GNOCCHI PESTO OR FRESH TOMATO OR RAVIOLI
MINI MANICOTTI | TRI COLOR TORTELLINI ALFREDO
STEAK TERIYAKI & VEGETABLES
PEPPERCORN BEEF MEDALLIONS SERVED OVER WILD RICE
CHICKEN TENDERLOIN SCARPELLI
CHICKEN PICCATA | CHICKEN CORDON BLEU
SALMON & CRAB CAKES | SWORDFISH DIJON
CAJUN OR COCONUT SHRIMP
PARMESAN CRUSTED ARTICHOKE HEARTS
FRANKS ‘N BLANKETS | TUSCAN TARTLETS
CHEESE CALZONES | ASSORTED CHEESE FILO | MINI QUICHE
CLAMS CASINO
KING CRAB OREGANATO
SCALLOPS WRAPPED IN BACON
SHRIMP SCAMPI
Theme Stations
ALL MENUS SUBJECT TO CHANGE
The Carving TableSELECT 2 MEATS TO BE HAND CARVED TABLESIDE BY OUR PROFESSIONAL STAFF
The Pasta AffairSELECT ANY TWO OF OUR HOUSE SPECIALTIES
PASTA DISHES WILL BE SAUTÉED TO ORDER FOR YOUR GUESTS DURING YOUR COCKTAIL RECEPTION.
AMONG OUR MANY SPECIALTIES YOU MAY CHOOSE FROM TRADITIONAL FAVORITES SUCH AS:
ORRECCHIETTI WITH BROCCOLI RABE & SUN DRIED TOMATOESRIGATONI A LA VODKA, TORTELLINI ALFREDO OR CARBONARA
FARFELLE PRIMAVERA WITH FRESH TOMATO AND BASILPENNE WITH RED OR WHITE CLAM SAUCE
CAVATELLI BOLOGNESE
Taste of the CaribbeanSELECT ANY THREE
PORKETTA OR ROAST SUCKLING PIGBONELESS PORK LOIN / HAWAIIAN HAM
MAPLE GLAZED CORNED BEEF GARLIC & HERB GRILLED SKIRT STEAK
FRESH HONEY BAKED TURKEY BREASTSCERTIFIED ANGUS ROAST BEEFHERB CRUSTED LEG OF VEAL OR LAMB NEW ZEALAND RACK OF LAMB
FRIED PLANTAIN BANANAJERK PORK OR CHICKEN
PRESENTED IMPECCABLY WITH ASSORTED BREADS & SAUCES
Denotes an extra charge
Oriental TouchSELECT ANY THREE
ASSORTED HANDMADE DUMPLINGSSTIR FRY CHICKEN, BEEF OR PORK
GENERAL TSO CHICKENEGG ROLLS
ACCOMPANIED WITH VEGETABLE, CHOWMEIN OR FRIED RICEASSORTED SUSHI & SASHIMI DISPLAY
ALL TASTEFULLY PRESENTED WITH CAREFULLY SELECTED THEME DECORATIONS.
SHREDDED PORK WITH RICE AND BEANSSEAFOOD JAMBALAYA
ROCK FISH WITH A MANGO & PAPAYA SALSA
203 325 9979 | WatersEdgeatGiovannis.com
TRIPE MARINARASTUFFED CLAMSFRIED CALAMARI/SAUTÉ MARINARACHICKEN OR FARM RABBIT CACCIATORE
MUSSEL & VONGOLA FRADIAVOLOEGG PLANT ROLLATINI
FRESH SAUSAGE & BROCCOLI RABEWILD MUSHROOM RISOTTO
Theme Stations
ALL MENUS SUBJECT TO CHANGE
The Italian RegionsAN EXTENSIVE SELECTION OF ITALIAN REGIONAL SPECIALTIES
WILL BE CARVED TO ORDER AT THIS STATION
DRIED SAUSAGE & SUPERSADE, IMPORTED ITALIAN CHEESE, FRIED PEPPER, HOT SWEET TRIO OF DRIED & CURED OLIVES, GRILLED PORTOBELLO MUSHROOMS & ASPARAGUS
FOCACCIA & ARTHUR AVENUE BREADSALSO FEATURING HOT ANTIPASTOS, SELECT TWO OF THE FOLLOWING:
The Fish Roast(SERVED ROOM TEMPERATURE)
SELECT ANY TWO
ROAST RED SNAPPER WITH CARAMELIZED ONION, FRESH TOMATO & BASILNORTH ATLANTIC SALMON WITH DIJON GLAZE
BLACKENED MAI MAI WITH TROPICAL FRUIT SALSAGRILLED BABY SQUID & SCALLOPS OVER SEAFOOD RISOTTO
JURASSIC CRAB LEGS OREGANATOWHOLE CHILEAN SEA BASS WITH ORANGE GINGER SAUCE
The Raw BarCHILLED SHRIMP, FRESHLY SHUCKED OYSTERS & CLAMS, CRAB LEGS, MAINE LOBSTER
CLAWS & SEAFOOD SALAD PRESENTED ON ICE WITH APPROPRIATE GARNISH
CONTINUED
Denotes an extra charge
Appetizers
ALL MENUS SUBJECT TO CHANGE
203 325 9979 | WatersEdgeatGiovannis.com
First CourseTUSCAN ITALIAN ANTIPASTOBONELESS PORK LOIN / HAWAIIAN HAM
GRILLED TUSCAN STYLE VEGETABLES ACCOMPANIED WITH PROSCIUTTO DI PARMA, SOPPRESSATA, &
GUARDINIERA. VEGETABLES, IMPORTED CHEESES MARINATED PEPPERS & CURED OLIVES.
SEASONAL MELON & PROSCIUTTO DI PARMAVINE RIPENED MELONS SERVED WITH PROSCIUTTO DII PARMA
CARIBBEAN PAPAYA BOATS(SEASONAL, SUBSTITUTED WITH CANTALOUPE BASKETS WHEN NOT AVAILABLE)
A FRESH, PAPAYA CUT TO PERFECTION WITH A MEDLEY OF SEASONAL FRUITS AND BERRIES
GRILLED VEGETABLES NAPOLEONLAYERS OF MARINATED SUMMER SQUASH, ROASTED PEPPERS, PORTOBELLO MUSHROOMS &
CARAMELIZED CARROTS, ENCASED IN PUFF PASTRY WITH AN OLIVE AND TOMATO COULIS
FRESH BUFFALO MOZZARELLA, VINE RIPENED TOMATOES AND SLOW ROASTED PEPPERS
MEDITERRANEAN COMBO ANTIPASTOGRILLED VEGETABLES, ENCASED IN FILO PASTRY, SERVED WITH ITALIAN BABY GREENS,
BRUSCHETTA, FOCCHACHIA, OLIVES & IMPORTED PROVOLONE.
SHRIMP COCKTAILJUMBO GULF SHRIMP SERVED WITH LEMON GARNISH & OUR FAMOUS HOT COCKTAIL SAUCE
SaladsSWAN SALAD
BABY GREENS, SHAVED FENNEL, RICOTTA SALATA WITH RASPBERRY BALSAMIC VINAIGRETTE
TRI COLOR CAESAR SALADCRISP ROMAINE LETTUCE, RADICCHIO, ENDIVE, ARUGULA, SERVED WITH HERBED PUMPERNICKEL
CROUTONS AND SHARDS OF CRISP PARMIGIANO IN A CLASSIC CAESAR DRESSING
GORGONZOLA HOUSE SALADMESCULIN LETTUCE TOSSED WITH A ROASTED GARLIC VINAIGRETTE AND TOPPED WITH
GORGONZOLA CHEESE
Denotes an extra charge
Pasta DishesHOUSE SPECIALTY PASTA SELECT 1 PASTA FROM THE FOLLOWING:
ALL MENUS SUBJECT TO CHANGE
203 325 9979 | WatersEdgeatGiovannis.com
SEAFOOD RISOTTO
WILD MUSHROOM RISOTTO
LOBSTER & CHEESE RAVIOLIHEART SHAPED PASTA TOSSED IN A COGNAC LOBSTER SAUCE
MANICOTTISPINACH & WHOLE WHEAT MANICOTTI,
SERVED IN A LIGHT MARINARA & FRESH BASIL SAUCE
RIGATONI A LA VODKARIGATONI COOKED AL DENTE, TOSSED WITH A VODKA,
PANCETTTA, TOMATO & CREAM SAUCE
TORTELLINI CARBORNARA CHEESE FILLED PASTA IN A CREAMY PARMIGIAN CHEESE,
ONION & ITALIAN HAM SAUCE
ANGNOLETTI BOLOGNESECRESCENT SHAPED RAVIOLI WITH A HEARTY MEAT SAUCE
BOWTIE FORESTIERIBOWTIE PASTA TOSSED WITH A WILD
MUSHROOM & LIGHT CREAM PESTO
CAVATELLI GIOVANNICAVATELLI PASTA WITH FRESH SAUSAGE BROCOLLI RABE,
SUN DRIED TOMATO & ARUGULA
Dinner EntreesSELECT 2 OR 3 ENTREES FOR THE ELEGANT/SUPREME MENU
ALL MENUS SUBJECT TO CHANGE
JUMBO WHITE SHRIMPBOUNTIFULLY STUFFED WITH SELECT SEAFOOD’S
OR SERVED WITH OUR FAMOUS SCAMPI SAUCE
CHICKEN FRANCHESE FRENCH CUT CHICKEN, PAN SEARED AND GLAZED
WITH CHAMPAGNE CAPERS SAUCE
SALMON ROULADENORWEGIAN CENTER CUT SALMON, GRILLED TO
PERFECTION
STUFFED DUET OF CHICKENTENDER CHICKEN BREASTS WITH YOUR CHOICE OF
GRILLED VEGETABLES, ASPARAGUS, SPINACH, AND
FONTINA CHEESE SERVED WITH A SWEET WILD
MUSHROOM SAUCE
PAN SEARED SWORDFISHBROILED TO PERFECTION AND DUSTED WITH AN
OREGANATO BREAD CRUMBS
ROASTED NEW ZEALAND RACK OF LAMBMINT JELLY PEPPER CORN SAUCE
FILET MIGNONCERTIFIED ANGUS BEEF, GRILLED AND SERVED
MEDIUM RARE, WITH BÉARNAISE SAUCE
CHATEAUBRIANDOVEN ROASTED WHOLE FILET MIGNON SLICED TO
ORDER & TOPPED WITH A MUSHROOM SAUCE
NY CUT KING T= BONECERTIFIED ANGUS BEEF, GRILLED AND SERVED
MEDIUM RARE
LOBSTER TAILBROILED 9 OZ. ROCK TAILS, SERVED WITH DRAWN
BUTTER
CHILEAN SEA BASS SLOW ROASTED IN AN ORANGE GINGER SAUCE
HERB ROASTED CHICKENSLOW ROASTED DELICATE ORGANIC CHICKEN
MARINATED IN A FRESH HERBS, TOPPED WITH RED &
YELLOW GRAPE TOMATOES & BASIL
BROILED KING VEAL CHOPSERVED MEDIUM WITH HOT AND SWEET ROASTED PEPPERS
A Presentation of Dual EntreesCHOOSE 1 SELECTION OF THE FOLLOWING FOR EITHER THE SUPREME OR ULTIMATE MENU
FRENCH CUT CHICKEN & SHRIMP FRANCHESECHICKEN BREAST & JUMBO SHRIMP WITH A CLASSIC FRANCHESE SAUCE
VEAL CHOP & STUFFED SHRIMPMILK FED LOIN OF VEAL WITH PORCINI MUSHROOM SAUCE OR HOT AND SWEET
PEPPER & JUMBO GULF SHRIMP STUFFED WITH AN ARRAY OF FRESH SEAFOOD
FILET MIGNON OR CHATEAUBRIAND & LOBSTER TAILGRILLED FILET MIGNON SERVED WITH BÉARNAISE OR WHOLE ROASTED FILET MIGNON SERVED WITH SAUTÉED
MUSHROOMS & SOUTH AFRICAN ROCK LOBSTER WITH DRAWN BUTTER AND LEMON BOUQUETS
N.Y. STRIP STEAK & STUFF FILET OF SOLECERTIFIED ANGUS STEAK BROILED MEDIUM RARE & DOVER SOLE
STUFFED WITH A CRABMEAT AND LOBSTER CITRUS BERBLANC SAUCE
CREATE & CUSTOMIZELET OUR CHEF HELP YOU CREATE YOUR OWN DUAL ENTREES
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