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.

Party Platters / Menu

Party Platters To Go (Fall / Winter 2011)

All platters serve approximately 12-14 guests. Set up and local delivery is included in party platter pricing. Most platters are served at room temperature and are recommended to be served as so. Some dishes require heating and simple instructions are included. Please place your order three days prior to your event. Need an extra hand to help with your event? Inquire about booking a bartender or server. click here to download a printable version of this menu….
Stationary Platters
Vegetable Crudités and Assorted Cheese Platter 75~ Homemade Dips, Crostinies Mediterranean Platter 85~ Hummus, Marinated Olives, Assorted Cheese, Pita Breads Sliced Bratwurst Platter 75~ Mustard, Sliced French Baguettes, Caramelized Onions Italian Antipasto Platter 95~ Meats, Roasted Red Peppers, Marinated Olives, Artichokes, Fresh Italian Mozzarella, Hard and Soft Italian Cheese, Crostinis Sliced Duck Breast 85~ Red Currant Game Sauce, Melted Leeks Panko and Coconut Crusted Chicken Fingers 65~ Tai Pan and Peanut Dipping Sauces, Diced Scallions Sliced Ahi Tuna, Seaweed Salad, Wasabi, Soy Sauce 85~ Smoked Salmon Club Sandwiches (1 dozen) 45~ with Cucumber, Horseradish Cream Shrimp Cocktail Platter, Cocktail Sauce, Horseradish 75~ Homemade White Corn Tortilla Chips 65~ Served with Guacamole, and Salsa
Appetizers to Pass Around	priced by dozen
Skewered Shrimp, Warm Bacon Vinaigrette 28~ Seared Tuna Skewers, Tzatziki Sauce 33~ Skewered Sea Scallops, Pesto 33~ Salmon Cakes, Remoulade 28~ Spicy Tai Crab Cakes 28~ Burger Sliders on Mini Brioche Buns 28~ Sirloin Steak Skewers, Horseradish Crème 28~ Chorizo Empanadas, Chipotle Sour Cream 35~ Biscuit Hot Dogs, Chef’s Dipping Sauce 23~ Savory Apple, Blue Cheese, and Fig Tartlets 28~ Brie and Salmon Turnovers, Fall Fruit Preserve 33~ Mini Meatballs, Gorgonzola Dipping Sauce (24 pieces) 33~
Side Dishes
Scalloped Potatoes, Sharp Cheddar, Jalapeños Goat Cheese Hash Browns, Apple Chutney Garlic Mashed Potatoes Steamed Texmati Rice or Organic Brown Rice Wild Rice Pilaf, Dried Fruit Sausage and Apple Stuffing Orzo Pilaf, Roasted Artichokes, Shallots Roasted Root Vegetables Ratatouille Sautéed Brussels Sprouts, Bacon, Golden Raisins Grilled Organic Zucchini Roasted Cauliflower Wild Mushroom Sauté, Black Truffle Butter Glazed Carrots with Golden Raisins Apple Fennel Slaw Grilled Native Sweet Corn with Aioli, Lime, Smoked Sweet Paprika, Parmesan Sautéed Broccoli Rabe with White Beans and Garlic Baked Broccoli Gratin with Panko, Applewood Bacon, Parmesan
Salads
Saltwater Caesar Salad 48~ Super Wedge Salad 58~ Iceberg, Cherry Tomatoes, Red Onion, Double Smoked Bacon, Blue Cheese Boston Bibb Lettuce Salad 58~ Arethusa Farms Yogurt Ranch Vinaigrette, Avocado, Grape Tomato Artichoke Sourdough Bread Salad 65~ Romaine Hearts, Creamy Caesar, Grilled Artichokes, Asiago Mushroom, Spinach, Goat Cheese Salad, Carrots, Red Onion, Radishes 58~ Cranberry, Apple, Poached Chicken Salad, Walnuts, Endive, Dill Vinaigrette 58~ Diced Beet and Baby Arugula Salad, Blood Orange Vinaigrette, Gorgonzola 58~ CT Chop Chop Salad, Arugula, Walnuts, Shaved Fennel, Sliced Pears 68~ French Green Bean Salad, Smooth Dijon Vinaigrette, Red Onion, Dill 58~ Fresh Basil, Vine Ripe Tomato, Mozzarella Salad, Dark Balsamic Vinaigrette 58~ Peanut Noodle Chicken Salad, Scallions, Napa Cabbage, Bean Sprouts 58~ Fruit Salad, Arethusa Yogurt Coconut Dip 55~
Soups	by the gallon
Pumpkin Bisque 48.00 Kale, Bean, and Andouille 48.00 Potato and Leek 45.00 Cheddar Ale 48.00 Lump Crab and Artichoke Bisque 68.00 Connecticut Clam Chowder 58.00
Entrées
Grilled Atlantic Salmon 125~ Dijon Dill Cream Sauce Grilled Center Cut Swordfish 165~ Sun dried Tomatoes, Capers, Black Olives, EVOO Grilled Rare Tuna Skewers 145~ with Ponzu, Lime, Cilantro Vinaigrette, Radish Panko Catfish Fingers, Mango Apple Salsa 115~ Saltwater Lemon Sole, Lemon Caper Butter 115~ Swordfish Meuniere 165~ Served with fresh Maine Mussels Sautéed with White Wine, Lemon, Thyme Sauce Baked Swordfish Rockefeller 165~ Medallions of Swordfish, Creamed Spinach Topping, Oven Roasted Tomatoes Litchfield Shrimp Simmer 135~ New Orleans Style BBQ Seafood Broth Lightly Herb Breaded Seared Monk Fish Cubes 125~ Sautéed Exotic Mushrooms and Shallots, Balsamic Drizzle Seafood Stuffed Shrimp, Lemon Beure Blanc 145~ Seafood Linguini, Mussels, Clams, Chopped Shrimp165~ Wilted Baby Spinach, Light Tomato Seafood Broth Grilled Vegetable and Portobello Tortas (14ct.) 105~ Buffalo Mozzarella, Pesto Three Cheese and Lobster, Stuffed Shells 165~ San Marzano Tomato Sauce with Pancetta Chicken Tai Pan 125~ Served Cold, Poached Chicken Breast, Julienne Vegetables, Soy Ginger Dressing, Over Angel Hair Pasta Butternut Squash Ravioli 110~ New England Spice, Apples, Goat Cheese Chicken Roulade 125~ Stuffed with Apples, Walnuts, Gorgonzola, Fig Sauce Baked Chicken Casserole 125~ Caramelized Cauliflower, Butter Beans, Asiago, Crispy Bread Crumbs, EVOO Lemon Oregano Roasted Bone In Chicken 125~ Warm Shallot-Thyme Vinaigrette, Orange Fennel Slaw Roast Sliced Duckling 165~ Mandarin Orange Marmalade, Rhubarb-Beet Risotto Grilled Rosemary Steak Skewers 135~ with Fig Infused Greek Yogurt, Couscous with Garlic, Zucchini, Chick Peas, Bell Pepper, EVOO Cumin Crusted Lamb Skewers 155~ Tomato, Mint, Apple Chutney Thin Sliced Prime Rib195~ Au Jus, French Baguette, Horseradish Cream Sliced Filet Mignon 195~ Red Burgundy Demi Glace, Roasted Fingerling Potatoes Sliced NY Sirloin Steak 185~ Grain Mustard Wild Mushroom Sauce, Sautéed Spinach BBQ Braised Beef Brisket 175~ with Mini Brioche Buns, SWG Cole Slaw Turkey Meatloaf Wrapped in Turkey Bacon 110~ Filled with Cheese Hot and Sweet Sausage 115~ Potatoes , Peppers, Onions, Seeded Bastone Bread