2010 Package

2011 Package (coming soon)

2010 Crystal Peak Wedding Package

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Beverages / Combination Dinner / Deluxe Additions / Grand Buffet / Other Options / Rehearsal Dinner/SitDown Dinner

Wedding Package Includes:

Unlimited Hand Passed Hors d’oeuvres, Field Green Salad, Freshly Baked Dinner Rolls, Choice of Four Entrees for Sit Down Meal or Grand Buffet, 100% Columbian Coffee, Herbal Teas, Champagne Toast, Four Hour Premium Open Bar Service.
Also Included is a Choice of One Item from our Special Feature Listing. Ivory Table Linens, Napkins and Linen Chair Covers, Choice of Colored Entrée Plates or White Banquet China and use of Hurricane or Votive Candles.

A Formal Tasting and Presentation with our Chef and Staff at Which you will Get to See and Taste the Food that will be Served on your Wedding Day. This Tasting will Make Planning Your Wedding Menu Easy, Enjoyable and Relaxing!!

Package Prices Range from Fifty-One to Sixty-Nine Dollars
Your prices are guaranteed for 2010
(State Sales Tax and Nineteen Percent Service Charge Added to Billing)
A Five percent discount is given on Food and Beverage portion only. Fridays and Sundays
(Holiday weekends excluded)
A Five percent discount is given January Second till April Fourteenth (Holidays excluded)

Room Minimums must be met to receive discounts, only one discount per event

Hors d’oeuvres

Our hors d’oeuvres are produced on the premises providing uniqueness to your guests. They are produced in an unlimited quantity to satisfy anyone’s appetite; they are also produced while the event is going on so any hors d’oeuvres that are more popular are automatically produced in larger volume. This takes out any guesswork or worry for you about which items your guests will like. The amounts of hors d’oeuvres are naturally adjusted by requests from your guests on your wedding day.

All Ten Hors d’oeuvres passed in unlimited quantities

-Spicy Andouille Bruschettas with a Mesquite Barbecue Sauce
-Southwestern Meatballs with a Cheddar and Chipotle Fondue
-Wild Mushrooms with Fresh Herbs and Romano Cheese Baked in a Savory Puff Pastry
-Smoked Salmon with Red Onion, Capers, Crème Fraiche and Chives on Crisp Rice Crackers
-Grilled Steak Crustini with Boursin Cheese and Roasted Peppers
-Slow Roasted Tomato and Fresh Mozzarella Bruschettas with Pesto
-Oven Roasted Sausage and Gorgonzola Stuffed Mushroom Caps
-Smoked Chicken, Sundried Tomato and Artichoke Flatbreads
-Chicken Satay with a Thai Peanut Sauce, Roasted Peanuts and Green Onions
-Florida Rock Shrimp Baked in Filo Cups with Organic Spinach and Brie Cheese

Hors d’oeuvres at Additional Cost Per Person Served In Unlimited Numbers

-Crystal Peak Smoked Duck Breast on Peasant Bread with Cranberry Ginger Relish $3
-Crispy Thai Spring Rolls with a Sweet and Sour Thai Dipping Sauce $2
-Porcini Mushroom and Truffle Risotto Tart $3
-Seared Sea Scallops with a Passion Fruit Drizzle $3
-Shrimp and Pork Dumplings with a Lime Chili Dipping Sauce $2.50
-Grilled Pancetta Basil Wrapped Shrimp $3
-Lump Crab Cakes with Lemon Caper Aioli $3
-Grilled Rosemary pepper Spiced Lamb Rack Chops $4

All of our Hors d’oeuvres are passed butler style on beautifully colored platters. Only one type of hors d’oeuvre is passed per platter as we have found a waiter with 6-8 hors d’oeuvres on their platter spends more time telling people about the hors d’oeuvre then passing them. Rest assured there are many passers and all items are being served.

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Crystal Peak Plated Sit Down Dinner Options

Salad Course

Mixed Field Greens with Garden Vegetables and Balsamic Vinaigrette served with Freshly Baked Bread and Butter
(Add Crumbled Gorgonzola Cheese 75 cents per person)

Please select one Entrée from each category for Your Guests (4) Selections.

Crystal Peak Meat Selections

Sliced Oven Roasted Apple Cranberry Stuffed Pork loin with a Cracked Pepper Cider Demi Glaze $51
Romano Crusted Pork loin with a Tomato Fondue and Fresh Mozzarella $51
Oven Roasted Apple Cranberry Stuffed Pork Tenderloin with a Cracked Pepper Cider Demi Glaze $53
Grilled Black Angus Top Sirloin with a Caramelized Onion Portobello Mushroom Demi Glaze $53
Gorgonzola Crusted Black Angus Top Sirloin with Rosemary Demi and Crispy Onions $54
Grilled New York Strip Steak with Caramelized Onion and Portabella Mushroom Demi Glaze $54
Gorgonzola Crusted New York Strip Steak with Crispy Onions and a Rosemary Demi Glaze $55
Tuscan New York Strip, Caramelized Onions, Roasted Peppers, Olives, Mushrooms & Plum Tomatoes $55
Steak Au Poive; Pepper Crusted Flamed with Brandy with a Hint of Dijon, Cream and Demi Glaze $55
Grilled Colorado Lamp Chops with a Truffle Shiitake Demi Glaze $55
Apple Barbecued Smoked Pork Rack Chop with a Green Apple Sauce $55
Grilled Black Angus New York Strip Steak with Caramelized Onion and Portabella Mushroom Demi $56
Grilled Horseradish Blue Cheese Crusted Angus Strip with a Brandied Dijon Demi Glaze $57
Gorgonzola Crusted Black Angus New York Strip Steak with Crispy Onions and a Rosemary Demi $57
Oven Roasted Prime Rib of Beef with Natural Juices and Crispy Onions $59
Black Angus New York Strip Steak with Mesquite Barbecue Shrimp and Fire Roasted Onions $62
Grilled Filet Mignon with Caramelized Onions and Portobello Mushrooms $62
Grilled Gorgonzola Crusted Filet Mignon with Rosemary Demi Glaze and Crispy Onions $63
Grilled Filet Mignon with Lump Crab, Pencil Asparagus and Béarnaise Sauce $65
Grilled Kansas City Strip Steak “Bone In” with a Truffle Shiitake Demi Glaze $65
Oven Roasted Double Cut “Bone In” Prime Rib of Beef with Natural Juices and Crispy Onions $65
Oven Roasted Dijon Crusted Rack of Lamb with an Apple Mint Demi Glaze $68
Grilled Veal (Rack) Chop with a Truffle Shiitake Mushrooms Sauce $68
Grilled All Natural Organic New York Strip Steak with Oaktree Shiitakes & Caramelized Vidalia Onions $68

Crystal Peak Poultry Selections

Herb Seared Breast of Chicken with Slow Roasted Tomatoes and Portobello Mushrooms $52
Oven Roasted Romano Crusted Breast of Chicken with a Dijon Dill Cream $52
Romano Crusted Breast of Chicken with Roasted Tomatoes and Fresh Mozzarella $54
Oven Roasted Breast of Chicken with a Wild Mushroom Champagne Shallot Cream Sauce $54
Macadamia Crusted Breast of Chicken with Grilled Pineapple and a Ginger Teriyaki Glaze $55
Basil Chicken with Crispy Portobellos, Roasted Peppers, Fresh Mozzarella and a Marsala Wine Sauce $55
Grilled Caribbean Jerk Chicken with a Hawaiian Pineapple Mango Salad $55
Lemon Chicken Lightly Battered with Artichokes and Fresh Tarragon in a Lemon Butter Sauce $55
Apple, Cranberry, Sweet Sausage and Gorgonzola Stuffed Breast of Chicken with a Cider Cream $56
Manchego & Asparagus Filled Chicken Breast; Prosciutto Wrapped with a Mild Jalapeno Demi Glaze $57
Vermont Sharp Cheddar and Smoked Ham Filled Crispy Chicken with a Dijon Dill Sauce $57
Prosciutto Crusted Boursin Topped Breast of Chicken with a Champagne Shallot Cream $57
Asiago Crusted Breast of Chicken with Asparagus & Lump Crab Hollandaise $58
Oven Roasted Ginger Sesame Glazed Duckling with an Orange Cranberry Relish $59
Lobster & Crab Stuffed Chicken with Skewered Rosemary Shrimp and Saffron Hollandaise $61
** If you would like to substitute “Bell and Evans All Natural Chicken” for the above chicken preparations add $2

Crystal Peak Seafood Selections

Butter Milk Soaked, Cornmeal Crusted Catfish with a Sweet Corn Salad $51
Crispy Lemon Herb Crusted Tilapia with Saffron sauce $52
Crab Crusted Filet of Tilapia with a Sherry Lobster Cream $52
Sesame Seared Tilapia with a Citrus Pineapple and Mango Salad $52
Crab Crusted Filet of Sole with a Sherry Lobster Cream $53
Romano Crusted Flounder with a Citrus and Tomato Aioli $55
Oven Roasted Salmon Filet with a Tomato-Basil & Saffron Aioli $54
Ginger Seared Salmon Filet with a Mango-Golden Pineapple Salsa $55
Sesame Seared Salmon with a Passion Fruit Ginger Sauce $55
Oven Roasted Monkfish with a Truffle Shallot Cream Sauce $55
Crab Crusted Salmon with a Sherry Lobster Cream $56
Pan Seared Maryland Crab Cakes with a Lemon Caper Aioli $55
Basil Seared Mahi Mahi with Roasted Peppers, Fresh Basil, Extra Virgin Olive Oil, Roasted Garlic and Reduced Balsamic Vinegar $56
Shrimp Crusted Mahi Mahi with a Saffron-Tomato Cream $57
Grilled Citrus BBQ Gulf Shrimp and Dry Sea Scallops $57
Crab Stuffed Jumbo Shrimp with a Lemon Butter Sauce $58
Grilled Swordfish with a Lemon Truffle Chive Aioli $58
Pan Roasted Artic Char with a Lump Crab Shiitake Crust $59
Wild Striped Bass with Crispy Shallots and a Mango Citrus Beurre Blanc (June –Oct) $59
Sesame Crusted Yellow Fin Tuna Served Rare with a Mango Pineapple Salsa $59
Grilled East Coast Swordfish with a Lump Crab and Rock Shrimp Lobster Sauce $59
Pan Seared Organic Salmon with a Lemon Caper Beurre Blanc $68
Oven Roasted Maine Lobster Cakes with a Lemon Truffle Aioli $69

Crystal Peak Pasta Selections

Penne Pasta with Slow Roasted Tomatoes, Grilled Eggplant, Caramelized Onions, Kalamata Olives, Fresh Basil and Sini Romano Cheese $52
Farfalle Pasta with Grilled Seasonal Vegetables, Grape Tomatoes, Extra Virgin Olive Oil, and Pesto $53
Fussilli Pasta Tossed with Roasted Peppers, Crimini Mushrooms, Roasted Garlic, Baby Spinach and a Gorgonzola Cream Sauce $53
Goat Cheese Raviolis, Tossed with Sweet Corn, Oven Dried Tomatoes, Asparagus, Crispy Pancetta and Toasted Pine Nuts in a Roasted Garlic Cream $57
Three Cheese Ravioli with Grilled Eggplant, Kalamata Olives, Roasted Peppers, Crispy Shallots, Fresh Basil a Romano Cream with Fresh Mozzarella Cheese $57
Tri Color Tortellini Tossed in an Asiago-Truffle Cream with Roasted Oak Tree Shiitakes, Baby Spinach, Tomato Fondue and Sugar Snap Peas $57

Additions to Pasta Dishes
-Sweet or Hot Sausage $2 -Grilled Gulf Shrimp $5 -Smoked Chicken $3 -Seared Sea Scallops $4

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A Combination Dinner
One Choice for Entire Wedding is Also Available
Select any Two Entrees from the Wedding Package and our Chef/Owner will help you choose appropriate starch, vegetable and sauces to make any entrees selected enhance each other. It is then beautifully garnished and served to each guest. Most guests are thrilled to have two entrees to try. If you would like to select this feature, a $1.00 per person fee applies. *Vegetarian option is always available with the combination dinner.

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Grand Buffet Options

Buffet Base Price $48.00 Must Add Two Carving Station Items at additional Cost

“Chef” Carving Station:
Brown Sugar Fennel Smoked Pork Loin with an Apple Chutney $2
Tuscan Roasted Sirloin with a Caramelized Onion, Portabella, Kalamata & Roasted Pepper Demi Glaze $2
Herb Roasted Turkey with a Cranberry Ginger Relish $2
Virginia Smoked Ham; Honey Glazed with a Dijon Mustard $2
Grilled Spice Rubbed New York Strip Steak with a Caramelized onion Portobello Demi Glaze $3
Cajun Crusted New York Strip Blackened with a Horseradish Sour Cream Sauce $3
Asian Marinated Strip Steak with a Pineapple Hoisin Barbecue Sauce $3
Apple-Cranberry Stuffed Pork Loin with a Cracked Pepper and Cider Demi $3
Gorgonzola, Sausage and Spinach Stuffed Pork Loin with a Pomegranate Rosemary Glaze $4
Rosemary Garlic Rubbed Lamb with a Red Wine Demi Glaze $4
Grilled Blackberry Barbecued Pork Tenderloin $4
Black Angus Strip Loin Split and Roasted with Fresh Rosemary, Garlic and Thyme $5
Sesame-Ginger Glazed Crystal Peak Smoked Duck Breast with a Cranberry Relish $6
Spice Rubbed Tenderloin of Beef with Horseradish Sauce $7

Salads: Choice of Two
Caesar Salad with Herb Croutons, Kalamata Olives and Plum Tomatoes
Spinach Salad with Smoked Bacon, Bermuda Onion, Chopped Egg, Croutons, Grape Tomatoes and a Cider Vinaigrette
Baby Arugula Tossed with Crumbled Feta, Smoked Bacon, Ripe Mango, Vidalia Onion, Toasted Pine Nuts and English Cucumbers in a Lemon-Dill Dressing
Marinated Tomato, Sliced Bermuda Onion, Artichoke and Fresh Mozzarella Salad (June-Oct)
Field Green Salad with Garden Vegetables and Balsamic Vinaigrette
Field Green Salad with Dried Cranberries and Crumbled Gorgonzola with a Dijon Sherry Vinaigrette

Hot Food Station: Choice of Three
Herb Seared Chicken with Shiitake Mushrooms in a Champagne Shallot Cream Sauce
Basil Seared Chicken with Portobello Mushrooms and Slow Roasted Tomatoes
Romano Crusted Breast of Chicken with Roasted Tomatoes and Fresh Mozzarella
Chicken with Roasted Root Vegetables, Kalamata Olives, Plum Tomatoes and Fresh Thyme
Oven Roasted Breast of Chicken with Prosciutto and Warm Goat Cheese
Romano Crusted Pan Roasted Chicken with a Dijon Dill Cream
Grilled Caribbean Jerk Chicken with a Hawaiian Pineapple Mango Salad
Thai Cashew Chicken with Green Onions and Roasted Peanuts
Spicy Chicken Creole with Bell Peppers, Native Tomato and Andouille Sausage
Braised Lamb with Red Bliss Potatoes, Turnips, Parsnips and Baby Carrots (fall-winter)
Pan Seared Lump Maryland Crab Cakes with a Lemon-Chive Aioli
Rock Shrimp, Bay Scallops and Smoked Salmon in a Tomato –Vodka Cream Over Pasta
Rock Shrimp and Sea Scallops with Seasonal Vegetables in an Asiago Cream Tossed with Pasta
Sesame Seared Tilapia with a Passion Fruit Drizzle
Crispy Lemon Herb Crusted Tilapia with Saffron sauce
Crab Crusted Filet of Tilapia with a Sherry Lobster Cream
Basil Seared Mahi Mahi with a Roasted Pepper Salad
Sesame Seared Salmon with a Passion Fruit Ginger Sauce
Crab Crusted Salmon with a Lemon Aioli
Basil Roasted Salmon with a Tomato and Saffron Aioli
Ginger Seared Salmon Filet with a Pineapple-Mango Salsa
Butter Milk Soaked-Corn Meal Crusted Catfish with a Native Sweet Corn Salad (June –Oct)
Penne Pasta with Slow Roasted Tomatoes, Grilled Eggplant, Caramelized Onions, Fresh Basil and Sini Romano Cheese
Farfalle Pasta Tossed with Asparagus, Grape Tomatoes, Pesto and Sini Romano Cheese
Gemelli Pasta Tossed with Roasted Peppers, Portobello Mushrooms, & Baby Spinach in a Gorgonzola Cream Sauce
Fussilli Pasta Tossed with Sweet Corn, Summer Squash, Oven Dried Tomatoes, Basil and Goat Cheese in a Roasted Garlic Cream
Tricolor Tortellini Tossed in an Asiago Cream with Roasted Oak Tree Shiitakes, Baby Spinach, Tomato Fondue, Snap Peas and Shaved Romano Cheese

Additions to Pasta Dishes
-Sweet or Hot Sausage $1 -Grilled Gulf Shrimp $4 -Smoked Chicken $2 -Seared Sea Scallops $3
Seasonal Vegetables and Starches will be used to Compliment you Hot Food Selections

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Special Feature Item:
(please choose one Included with your package)
#1- Freshly prepared soup served as first course before salad
Choice of: Portobello Mushroom with Tomato, Basil and Parmesan Cheese
Potato Leek with Fresh Chives and Crème Friache
Cream of Chicken with Cheddar and Dill
New England Shell Fish Chowder
Butternut Squash and Cider Bisque (Sept-April)
#2 –Pasta Course - Penne Pasta with Tomato-Basil Sauce and Shaved Romano Cheese
Tri Colored Tortellini with Asiago Cheese and a Pesto CreamSpecial Feature Items Continues
#3-Upgrade your salad to
Caesar Salad with Kalamata Olives and Plum Tomatoes ( available all year)
Native Tomato and Fresh Mozzarella salad (June –Sept)
#4 -Add a Fresh Fruit and Cheese Display to your Hors d’oeuvre Hour
#5-Chocolate Dipped Strawberries to Garnish Your Wedding Cake
#6 -Silver Trays of Sinful Treats will be Passed One and One Half Hours Before your Departure Time (just in time to wow your guests)
#7-Kir Royale Garnished with Fresh Raspberries (used in place of champagne toast)

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Deluxe Additions

An additional Twenty Five Dollars Per Person

In addition to the ten hot and cold hors d’oeuvres offered in the package choose two additional hors d’oeuvres

A Cheese and Fruit Display will also be added to your Cocktail Hour

A First Course of your choice will be Served Before your Salad Course
(this course can be a Chilled Shrimp, A Lobster Risotto, a Maryland Crab Cake, a Fresh Pasta with Baby Vegetables and a Truffle Romano Cream (as examples)

Your Salad will be a Field Green Blend with a Passion Fruit Vinaigrette

Your Entrees will be served with Truffle Whipped Potatoes and Grilled Asparagus

Servers will Pour Premium Wine Selections with Dinner

Chocolate Covered Strawberries will be Served with Your Wedding Cake
Freshly Steamed Cappuccino and Espresso is Served at An Espresso Bar Complete with After Dinner Cordials

Your Guests will be treated to Miniature Pastries passed on Silver Trays at a Time you Choose
Your Reception Time will be Extended One Hour Longer for a Total of Six Hours

The Open Bar will be Extended an Additional Hour
(Special Feature Items not given with Deluxe Addition)

Appearance of the food is taken very seriously. Many different garnishes are used to reach high levels of presentation.

A Formal Tasting and Presentation of the Wedding Menu with our Chef and event coordinators will be given to every bride and groom in order to make choosing your final menu enjoyable, delicious and relaxing!! You will be given the opportunity to create, taste and see the food for your wedding .


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Wedding Cakes

There are many styles, flavors and fillings to choose from. Cake flowers will be supplied by your florist. We do not incorporate a cake cutting charge if you wish to choose your own baker.
Recommended Bakers Lisa, Cakes Unlimited 860-482-7060- Dottie, A Piece of Cake 860-350-8255

Beverage Service

Full Service Four-Hour Open Bar
Svedka Vodka Ambassador Deluxe Scotch Tangueray Gin
Skyy Vodka Johnny Walker Red Scotch Lairds Gin
Crystal Palace Vodka Black Prince Scotch Beefeaters Gin
Orange Vodka Zapatta Tequila Sloe Gin
Citrus Vodka Old Grand Dad Whiskey Anisette
Jim Beam Bourbon Canadian Club Whiskey Sambuca
Bacardi Lite Rum Northern Lights Whiskey Seagrams 7
Castillo Rum Ten High Bourbon Crème De Menthe
Coco Reef Coconut Rum Apricot Brandy Crème De Cacao
Captain Morgan’s Rum Sweet Vermouth Dry Vermouth
Devonshire Irish Cream Honey Dew Melon Triple Sec
Café Aztec(Coffee Liquor) Peachtree Apple Pucker
Amaretto Cherry Brandy Jacques Brandy

Bottle Buy Program: If there is an item you would like on the bar, we will supply it at our exact wholesale price for you
Wine: House Selections; Chardonnay, Merlot, Cabernet Sauvignon, Syrah, White Zinfandel
Beer: Bud, Budlite, Heineken, Amstel Lite, Corona, and Four Seasonal Micro Brew additions

Champagne Toast included with open bar

Bar is closed 30 minutes during formal introductions and the last 30 minutes of the event. If you would like the extra hour of bar service, it is $5 per person additional

No bar service – (-$5) – Guests will receive non alcoholic beverages

(There is a One Hundred Dollar fee for a Beer, Wine and Champagne Bar or a Three Hundred Dollar fee for a full Bar for anyone wishing to do Hors d’ oeuvres on the upper lawn. The main bar will be open so this is an option for you.)
If you have met the required room minimum, children under the age 10 with a substituted meal of (chicken fingers and fries, pasta with butter and cheese or red sauce) will have a reduced charge of $34

Saturday Minimum Guest count for Laurel Room -75 Guests
Saturday Minimum guest count for Crystal Room – 125 Guests
Sunday Weddings with minimum of 120 guests may have any start time and entire facility Private (not available Holiday weekends)

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Other Options Available

Edible Flowers for Entrees, Buffet and Hors d’oeuvres plates are $18.00 per 50 guests.
Assorted Cheese and Fresh Fruit Display; Out During Cocktail Hour - $2.95 per person
Passed Pet it Fores (Miniature Pastries) – Chocolate Eclairs, Cream Puffs, Berry Tartlets, Lemon
Squares, Belgium Chocolate Brownies &Chocolate Covered Strawberries $2.95 per person
Chocolate Covered Strawberries $3.95 per person
Chocolate Covered Strawberries, Pineapple, Bananas, Marsh Mellows, Clementines & Oreos $3.95
Midnight Carving Station ; A Selection of Hanger Steak, Smoked Ham and Oven Roasted Turkey Breast with Fresh Rolls, Sauces and Condiments (Guest Minimum Forty) $5.95 per person
Dessert Station; A Plated Selection of Seasonal Freshly Baked Desserts of your Choice Garnished and Served with Sauces $5.95
Cappuccino & Espresso Station; Freshly Brewed and Steamed with After Dinner Cordials $3.95
Assorted Candy Table for your Guests $2.95
Kir Royale Garnished with Fresh Raspberries $2.95
Iced Tea, Pink Lemonade, and Iced Water Greeting for Ceremony guest $1.95

Warm Cookies and Milk, a “Sweet” Way to End the Evening $3.95
Additional Cost Items are subject to Connecticut sales tax and 19% Service Charge

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Sample Rehearsal Dinner Menu
$29.00 per person plus tax and 19% service Charge
Minimum 25 guests

Choice of Salad
Caesar, Baby Spinach or Tomato and Fresh Mozzarella

Choice of Entrees ( Choose 3)
Sesame Seared Tilapia with a Ginger Pineapple Coulis
Crab Roasted Salmon with a Lemon Chive Aioli
Scallop and Shrimp Risotto with Shaved Romano Cheese
Oven Roasted Smoked Porkloin with Green Apple Sauce
Gorgonzola Crusted Top Sirloin Steak
Blackened New York Strip Steak
House Made Ricotta & Spinach Ravioli with Tomato Basil Sauce
Crispy Roasted Half a Chicken with an Apple-Cranberry Stuffing
(We are also Thrilled to Create a Customized Menu just for You)

Freshly Baked Dessert and Coffee and Tea Service
Your Choice of Warm Apple Berry Crisp, Cheese Cake with Fresh Berry Garnish or Tuxedo Torte (Dark Chocolate Cake with White Chocolate Mousse)

Ceremony Fee is Three Hundred Fifty Dollars, which covers cost of a staff member for one hour at your rehearsal and four staff members on your wedding day; to help coordinate your ceremony. Chairs are available at Two Dollars each which includes setting up and breaking down . We suggest Thursday evening rehearsals or Friday Days before 4:00pm. Brides may arrive one hour before ceremonies.

We also specialize in custom menus for showers, Birthdays, Anniversaries, Retirements, Bar/Bah Mitzvahs, Christenings and Business Meetings.

I thank all of the millions of customers from 1980 to present who have in many ways through their dining comments helped me create and design this option packed custom wedding package. A world of happiness to all whose future commences on their wedding day.

Chef/Owner John G. Roller
Event Coordinator/Owner Jennifer L. Roller
Crystal Peak

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