About Connecticut Caterers

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Family owned and operated Connecticut Caterers has been servicing the tri state area for over 30 years. As a full service catering and event planning company we cater elegant weddings, casual summer lobster bakes, corporate events, and offer drop off party platter service to go. Each menu is uniquely designed by Chef/Owner Albe Galotta and tailored to suit your individual tastes. Contact party consultant Brett Clugston to discuss your next event at 860.567.4900 or swgcorporate@optonline.net.

All of our foods are made from scratch in our kitchens by a talented culinary team lead by Chef/Owner Albert Clugston III. Sauces are made with homemade stocks and a long reduction time. Seasonally, an abundant amount of produce for our menus is sourced from Litchfield County farms. Organic products are used whenever possible. Fish is always fresh, never frozen. Our specialties include vegan, vegetarian, and gluten free menus, iced down raw bar displays, wine tasting parties, and custom menu design for themed events.

Vegetarian / Menu

Vegetarian Items

Stationary Hors d'oeuvres Platters
Raw Sliced Vegetable Platter Carrots, Eggplant, Zucchini, Celery Choose From:  Coconut Ambrosia Dip, Maytag Blue Cheese Dip, Dijon Dip, Peanut Dip, Ranch, and many more choices! Artisan Cheese Board Assorted Artisanal Cheeses, Marinated Olives, Chef made preserves such as Papaya Mango Preserve, Strawberry Merlot Jelly, and Fig & Shallot Compote  Various accoutrements such as Marinated Olives, Dried Cranberries, Nuts, and Crackers Mediterranean Grazing Station Assorted Olives, Hummus, Baba Ganouch, Tzaziki, Artichoke Hearts, Flatbreads Vegetarian Sushi Roll Platter Wasabi, Ginger, and Soy Sauce
Vegetarian Passed Hors d'oeuvres
Phyllo Cup with Piped Farmers Goat Cheese, Blue Cheese & Herbs Topped with Fig Shallot Compote, Toasted Pine Nuts Phyllo Cup with Caramelized Onion Goat Cheese & Mango Citrus Maramalade Strawberry Merlot Jelly, Piped Goat Cheese, in an Endive Spear With a drizzle of Balsamic Parmesan Dusted Artichokes Garlic Aioli Gorgonzola Stuffed Grilled Figs (Seasonal) Mini Pizza Bites Local Ricotta Cheese Spinach and Feta Pastry Pinwheels Sun Dried Tomato, Cream Cheese & Herb Pastry Pinwheels Asparagus and Goat Cheese Tartlets
Vegan Passed Hors d'oeuvres
Potato Samosa with Mango Chutney Caramelized Asian Pear Spoons Agave Nectar Citrus Tofu Ceviche on Rice Cracker Vegetarian Maki Rolls Wasabi, Soy Sauce Mini Pita with Chipotle Hummus Steamed Vegetable Shumi with Ginger Corn Cups with Warm Lentil Chili Wild Rice and Mint Stuffed Grape Leaves Potato Geofrettes With a White Bean Ranch Dollop Tofu Salsa, White Corn Tortilla Chips & Avocado Black Bean and Cumin Empenadillas Celery Crunchinis Mediterranean Tapenade Asparagus En croute Raspberry Jam Cucumber Rounds Avocado Mousse, Roasted Red Pepper Relish
Local & Organic Passed Hors d'oeuvres
Baby Organic Frittata Spinach, Herbs, & Goat Cheese Root Vegetables Roasted with Tomatoes, Herbs & Ratatouille Duchess Style Mashed Cauliflower and Parsnip Roasted Broccolini EVOO, Garlic Roasted Cioppollini Onions Stuffed with Manchego Cheese Toasted Cumin Rounds of Purple Fingerling Potatoes Topped with Crème Fraiche, Black Caviar & Dill Grilled Local Pear Toast Point, Farmers Cheese, Sage Caramelized Rhubarb and Strawberries Brie, Toast Chilled Rainbow Swiss Chard Ravioli (Vegan)
Entrées
Cold Buckwheat Soba Noodles Sesame Ginger Vinaigrette, Exotic Fruit & Julienne Vegetables Spinach Lasagna Ricotta & Fontina Cheese, Yellow Tomato Sauce Grilled Vegetable Tortas San Marzano Tomato Sauce, Buffalo Mozzarella Butternut Squash Ravioli New England Spice, Apples, Wilted Spinach Green Fettuccini Sun dried Tomato Cream Sauce, Garnished with Sprouts Rice Noodles Fresh Sliced Veggies, Tai Pan Dressing Eggplant Rollatini Wild Mushrooms, Egg Noodles, Sun dried Tomato, Garlic, Goat Cheese
Sides
Hearts of Artichoke Filled with Caramelized Vegetables Parsley Butter Goat Cheese and Herb Stuffed Sweet Peppers Saffron Cream Sauce Sautéed Exotic Mushrooms in a Madeira Wine Sauce Shallots Five Grain Rice Pilaf Dried Currants, Mixed Berries Diced Potato and Squash Au Gratin Herbed Bread Crumbs Roasted Cauliflower Gratin Topped with Panko Crumbs Sautéed Swiss Chard Garlic, EVOO Gorgonzola Stuffed Figs Topped with a Sliced Strawberry, Drizzled with Sweet Balsamic Reduction Roasted Brussels Sprouts Tossed with Kale Sautéed Broccoli Rabe Golden Raisins Corn Fritters Basmati Rice Pilaf Brown Rice tossed with Mushrooms, Snow Peas & Water Chestnuts
Cold Salads
Baby Spinach Salad Tossed with Shaved Carrots, Sesame Seeds, Carrot Ginger Dressing, Crisp Leeks Micro Green Salad Local Honey Shallot Vinaigrette, Crumbled Farmers Cheese, Toasted Almonds, Sliced Organic Yellow Tomato CT Chop Chop Salad Zucchini, Litchfield Hills Sliced Green Apples, Chopped Carrots, Mushrooms, Endive, Walnuts, Maytag Blue Cheese, Grain Mustard Vinaigrette October Farms Yellow Watermelon and Honey Dew Melon Salad Tossed with Mint, Arugula, Feta, Basil Grilled Asparagus Salad Lemon Olive Oil Brown Lentil and Corn Salad Plum Tomato, Thyme, White Balsamic