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The Buffet Wedding Package:
A Favorite Connecticut Wedding Reception
The style is informal and relaxed. The cuisine is gourmet and fabulous.
After arriving from the wedding ceremony, guests will be treated to butler-passed appetizers during the cocktail hour. Then the buffet invites your guests to choose their own favorites while they mingle.
Our chef-attended carving station offers delectable choices like London broil, pork loin and black forest ham. Entrees and side dishes are all tantalizing and beautifully presented.
A champagne toast and personalized wedding cake are part of the package. And, of course, as many trips to the buffet as your guests desire!
Great value for great dining. And a reception you’ll all be talking about for years to come. So talk to us about a buffet-style Connecticut wedding reception at Three Oaks.
Fresh Garden Salad
Crisp Roman Hearts Garnished with Plum Tomatoes, Cucumbers, Shaved Red Onions, with Your Choice of House Made Dressings
Au Gratin Potatoes
Sliced and Baked with a Creamy Cheddar Cheese Sauce
Herb Roasted Golden Potatoes
Handcut Yukon Gold Potatoes Tossed with Parsley, Rosemary and Chives
Garlic Whipped Potatoes
Red Bliss Potatoes Whipped with Butter and Roasted Garlic
Three Oaks Rice
Simmered in a Chicken Stock Until Tender, Blended with Fresh Vegetables
Bouquettiere of Vegetables
Broccoli, Cauliflower and Carrots Tenderly Steamed
Entrees (Please choose 3)
Chicken SelectionsStuffed Chicken
Breaded and Baked With Sautéed Spinach, Fontina Cheese and Ham
Chicken Marsala
A Tender Chicken Breast, Traditionally Sautéed with Button and Shitake Mushrooms, Finished with an Imported Marsala Wine
Grilled Maui Chicken with Tropical Salsa
Carefully marinated with Fresh Cilantro, Pineapple Juice, Garlic and Spices, Grilled and Topped with a Papaya, Mango, Melon and Sweet Red Onion Salsa
Walnut and Apple Chicken
Hand Blended Stuffing of Granny Smith Apples, Fresh Sage, and Toasted Walnuts Served with Brandy and Apple Cream Sauce
Roasted Sliced Pork
Tender Pork Cutlets Prepared with Mushrooms and Bacon, Topped with Scallions and Fresh Thyme
Pork Schnitzel
Breaded Pork Cutlets Lightly Dressed with Lemon, Butter and Fresh Parsley
Bartlett Pork
Slow Baked Pork Loin, Sliced and Served with a Medley of Roasted Fennel, Pears, White Wine, Herbs and Natural Gravy
Pork Pommeray
Grilled Pork Cutlets Served with Sautéed Button and Shitake Mushrooms in an Imported Whole Grain Mustard and a Touch of Cream
Marinated Grilled London Broil
Three Oaks Special Blend of Fresh Rosemary, Garlic and Oil Marinated, Grilled, and Sliced To Order
Beef Stroganoff
Slow Brazed Choice Beef Blended with Herbs, Natural Juices, Sour Cream, Onion and Mushrooms
Hazelnut Crusted Salmon
Salmon Filet Crusted with a Blend of Ground Hazelnut Meat, Fine Bread Crumbs, Butter and Herbs
Grilled Salmon
A Boneless, Skinless Salmon Filet Roasted and Finished with a Special Whole Butter Blend
Stuffed Sole
Tender Filet of Sole Stuffed with Our Seafood Stuffing and Finished with a Lobster Veloute
Classic Ratatouille
Slowly Roasted Yellow and Green Squash, Button Mushrooms and Eggplant, Finished with Marinara Sauce
Vegetable Primavera
A Fresh Assortment of Garden Vegetables Julienned, Tossed with Bowtie Pasta, Fresh Herbs and Virgin Olive Oil
Vegetable Strudel
Broccoli, Mushrooms and Cheddar Cheese Wrapped in Puff Pastry
Penne Marinara
Tenderly Cooked Penne Pasta Served with Our House Meatless Marinara Sauce
Tortellini Alfredo
Alfredo Sauce of Fresh Romano and Parmesan Cheese Tossed with Cheese Tortellini
Rigatoni Tossed with Cream Sauce
Rigatoni Pasta Tossed in a Sundried Tomato Pesto Cream Sauce and Blended Cheese
Top Round London Broil
Pork Loin
Black Forest Ham
French Cut Turkey Breast
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