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Seasons:
May 1 – October 31
Saturday - 11:00am to 4:00pm - 75 person minimum
$99.00 per person
Saturday - 5:30pm or later - 150 person minimum
$131.00 per person
Friday - times open - 125 person minimum
$119.00 per person
Sunday - times open - 125 person minimum
$109.00 per person
November 1 – December 31 / April 1 – 30
****December 31, 2011 - $131.00 per person 150 minimum****
Saturday - times open - 125 person minimum
$125.00 per person
Friday - times open - 100 person minimum
$109.00 per person
Sunday - times open - 100 person minimum
$99.00 per person
January 1 – March 31
Saturday – Times open – 100 person minimum
$99.00 per person
Friday & Sunday – Times open – 75 person minimum
$89.00 per person
Time of Ceremony: One-half hour before reception time
Ceremony fee: $550.00 Includes chairs, ceremony coordination, rehearsal and wireless microphones>
All prices are subject to Connecticut sales tax of 6.35% as well as an 20% service fee
Deposits and Guarantees
A nonrefundable deposit of $2000.00 is due at the signing of the contract. 25% of the final bill is due Six (6) months
prior to the function and 25% is due three (3) months prior to the function. The remaining balance is due in full 72 hours prior to the function.
A cashiers check or money order is requested for final payment. The guarantee of guest counts and meal choices are due 72 hours prior to the
function. The count given 72 hours prior to the function is the number that will be charged, if over the minimum guarantee.
Wedding Package
Bridal Suite Throughout the Duration of the Event
As the bride, let yourself be pampered in the privacy of our bridal suite. You and your bridesmaids will prepare for the day or
evening in comfort. Have your stylist or even a masseuse take care of your needs at The Riverhouse.
Ceremonial Patio and Terrace
Not only do you and your guests have use of our lobby atrium and Goodspeed Ballroom but the patio and terrace are yours as
well. For an additional fee we will set up and assist in the coordination of your ceremony.
Five Hour Premium Open Bar
Our premium bar includes top shelf liquor, cordials and spirits. To be accommodating to your guests the bar will be open
throughout dinner.
Wine Service with Dinner
Choose from our selection of wines for one white and one red to be poured at each table throughout the progression of the meal.
Butler-Passed Hot Hors d’oeuvres
One hour before dinner your guests will enjoy a variety of 6 hot or cold butler passed hors d’oeuvres by our seasoned staff.
Harvest Table Display
To compliment the passed hors’ d oeuvres our culinary staff will prepare a table of assorted domestic and imported cheeses and
meats, seasonal fruits and vegetables with crackers and bagel chips.
Four Course Served Dinner, Buffet Chef ’s Table or Culinary Stations
You choose your type of meal arrangement. Our Executive Chef has chosen menu items to please all palettes. It is your decision as
to what type of service style you would like.
Champagne Toast
When the time comes before dinner and the Best man requests the collection of friends and family to raise their glass of
champagne or sparkling wine to toast the newly married couple The Riverhouse will provide you with your choice of bubbly.
We have upgraded options available for the toast.
Wedding Cake
You will have your choice of working with either “Creative Cakes by Donna” or “Kim’s Cottage Confections” who will prepare a
butter cream frosting wedding cake to fit your taste and style. You choose the style of your wedding cake and they will create it to
fit the size of your wedding.
Personal Bride and Groom Service
Our main responsibility for the evening is to anticipate your every need. Our Banquet Captain will be there at your call, and be
your personal server.
Our Featured “One Wedding at a Time” Service
We understand this in one of the biggest days in your life. When you come to The Riverhouse for your wedding you have the
place to yourself. We may have another wedding before or after your event – but when its yours, its all yours!
Use of Children’s Room
Do we invite children? Yes! Children want to be involved in the celebration but they can do it in our children’s room. You provide
the baby sitter and we provide the room, children’s DVDs, toys, games and a place that makes them feel just as special.
Tabletop
Our wedding package includes colored table linens and napkins, hand blown crystal glassware, polished silver stemware and a
stone tile centerpiece with votive candles.
Enhancements & Additional Services
A few selections we suggest but not what we are limited to providing. If you have an idea or a service you would like provided
please let us know. Prices for enhancements and additional services are subject to change.
Ice Sculptures Beginning at $350.00
Accent any table with an ice sculpture or carving.
Classical Music during Cocktail Hour Please call for pricing…
Violin, Viola, Cello, Flute, Guitar, Piano or a combination will be an accent to your cocktail hour that will not be soon forgotten.
Chocolate Fountain $6.00 per guest (some minimums apply)
In addition to your wedding cake we can provide a chocolate fountain with fresh fruits and cake for dipping.
Cappuccino and Espresso Coffee Table $6.00 per guest
A welcomed enhancement to a Venetian table or chocolate fountain.
Pre-Ceremony Beverage Station $2.50 per guest
Lemonade, Fresh Brewed Iced Tea with Mint, and Lemon Water to refresh your guests upon their arrival in the hot weather.
Coffees and Hot Chocolates for your wintertime guests.
Venetian Table $9.00 per guest
Cakes and Italian pastries as well as coffee to satisfy all your sweet tooth guests!!
Horse Drawn Carriage please call for pricing
Allegra Farms will provide you and the groom or the wedding party with a horse drawn carriage ride from the river or from the
stone entrance of The Riverhouse to the front doors for the grandest of entrances.
Wine & Champagne Selection
Let our resources from Napa and Sonoma Valley upgrade the dinner wines and champagne toast. Have a favorite, we will order it
for you. We also can have the bottles labeled with your names commemorating your wedding day.
Seafood Raw Bar $15.00 per guest
Clams and oysters on the half shell as well as gulf shrimp with sauce and lemon accented with Seaweed. For the connoisseur you
may also choose to add Alaskan snow, king crab or stone crab claws , New Zealand green mussels or lobster medallions with all the
accoutrements.
Shrimp Cocktail
$2.95 per piece during the Hors D’oeuvre hour
$8.50 as an appetizer replacement
Sushi Bar $15.00 per guest
Prepared by one of our sushi chefs the sushi display will enhance every hors d’ oeuvre hour.
Ice Martini Bar $6.50- $8.50 per guest
Cut from a solid block of ice it houses 3 or 5 bottles of Gin and Vodka as well as vermouth to make the perfect martini.
Chair Covers and Custom Tablecloths
Accent the room with custom chair covers for $5.50 per chair. Several selections of tablecloths in your colors to accent your color
scheme. Prices upon request.
Personalized Table Menus $1.50 - $2 per menu
Let us professionally print menus for each table. You guests will appreciate knowing what is on the evening’s menu.
Fruit Garnish for the Champagne Toast $1.- $1.50 per glass
Choose from seasonal fruit to make your toast extra special.
Sorbet Course $4.00 per guest
Lots of fruity flavors to choose from to delight any guest’s palate.
Ice Cream Sundae Bar $8.50 per guest
Your choice of ice cream flavors and a selection of toppings. A great accent to your wedding cake.
Menu
HORS D’ OEUVRES
(Select six)
Cold
Classic Deviled Eggs topped with Lump Crabmeat
Fresh mozzarella and Basil Wrapped with Prosciutto
Smoked Salmon on Belgian Endive
Black Bean and Corn Salad in Phyllo Cups
Fresh Spring Rolls – Duck, Vegetable or Shrimp
Shrimp with Soy Mango Ginger Aioli
Seared Tuna on a Wonton Crisp with Wasabi Mayo and Pineapple Salsa
Beef Tenderloin on Gaufrette with Onion Marmalade and Stilton
Hot
Mushroom Strudel
Meatballs- Swedish, Asian, BBQ or Alfredo
Beef Satays
Chicken Satays
Sweet Potato Fries with Citrus Aioli
Miniature Beef Wellington
Scallops wrapped in Bacon
Chicken Cashew Spring Rolls
Spinach and Cheese Phyllo Wraps
Brie with Almond and Pear Purses
Maryland Crab Cakes with Remoulade
Mushrooms Stuffed with Spinach and Gruyere or Sausage and Asiago
Brie and Basil Tartlets with Tomato
Steamed Vegetable Dumplings with Soy Sauce
Chorizo and Onion Empanadas
Quiche with Assorted Fresh Vegetables and Swiss cheese
Mac and cheese with Lobster
Pigs in a blanket
Sippable Soups-
Gazpacho, Apple butternut Bisque, Peach Champagne, Seafood Bisque
HARVEST DISPLAY
An Array of fresh seasonal Vegetables and an International display with domestic and imported Cheeses,
Fresh Fruits, Pepperoncini, Sopressata, Artichokes, Tomatoes, Kalamata Olive Salad, Chef ’s selection of Dips,
Assorted Crackers, Bagel Chips and Baguettes.
DIPS
(Select two)
Spinach & Artichoke, Ranch, Onion, Spicy Red Pepper with Roasted Garlic, Creamy Gorgonzola, Guacamole and Hummus
APPETIZERS
(Select one)
Soup:
New England Clam Chowder, Roasted Tomato Bisque,
Cream of Asparagus, Broccoli, Mushroom or Potato,
Seafood Bisque, Butternut Apple Bisque, Italian Wedding, Minestrone
Fresh fruit “Martini”
Cheese tortellini with Italian Sausage, Roasted Garlic and Diced Tomatoes
Ravioli
Cheese, Mushroom or Sweet Potato
or
(Select one Pasta and one Sauce)
Shells • Penne • Fusilli • Bowtie
Italian sausage, Roasted Garlic, Plum Tomatoes and Spinach • Bolognese •
Tomato Basil • Alfredo • Sun-dried Tomato and Artichoke Garlic Cream • Ala Vodka
As a suggested option you may substitute your appetizer with a Pasta Station during cocktail hour.
Served with fresh baked Garlic Bread and Parmesan Cheese.
SALADS
(Select one)
Classic Caesar with Garlic Croutons
Baby Greens with Mandarin Orange Segments, Toasted Almonds, Feta and Citrus Vinaigrette
Bibb Lettuce with Sun-Dried Tomatoes, Gorgonzola, Toasted Pine Nuts and Champagne Vinaigrette
Seasonal Field Greens with Roma Tomatoes, Cucumbers, Julienne Vegetables and Balsamic Vinaigrette
Mesclun with Cranberries, Toasted Pecans, Gorgonzola, Apples and Honey Balsamic Vinaigrette
(The Caesar and Seasonal Greens Salads can be prepared tableside upon request)
ENTRÉES
(Select three with no more than one combination Entrée)
Pesto Salmon- pan seared Salmon glazed with garden fresh Pesto with a Champagne Beurre Blanc
Marsala Chicken- seasoned and seared tender Breast of Chicken topped with Marsala Mushroom Sauce
Prime Rib of Beef – slowly roasted and served with Au Jus and Horseradish Sauce on the side.
Grilled Filet Mignon – served with Burgundy Demi-Glace.
Stuffed Breast of Chicken – with Spinach, Roasted Red Bell Peppers and Fontina Cheese. Egg Dipped and seared then topped with a Roasted
Red Pepper Cream.
Seared Statler Breast of Chicken – with Rosemary Shallot Demi-Glace.
Chicken Wellington – pan seared Chicken Breast wrapped in Puff Pastry stuffed with Boursin Cheese and fresh Herbs
Rolled Fillet of Sole – dressed with a Creamy Seafood Stuffing of Shrimp, Scallops and Lobster and Served atop a
Lobster Cream Sauce.
Seared Sesame Scallops – on a Bed of Grand Marnier Butter.
Lobster Ravioli – atop Wilted Spinach with Frangelico Cream Sauce and garnished with Tomato Lobster Salad
COMBINATION ENTRÉES
Duet of Filet Mignon and Choice of one Seafood: Sea Scallops, Stuffed Shrimp or Pesto Salmon – grilled and seared and served with Saffron
Beurre Blanc.
Pan-Seared Maple Lane Farms Duck Breast and Herb Marinated New Zealand Lamb Chops - Served with Au Jus
Seafood Trio – Maryland Lump Crab Cake • Stuffed Shrimp with fresh Bread Crumbs, Swiss Cheese, Baby Shrimp and Dill •
Sea Scallops.
Add a Cold-Water Lobster Tail at market price to any Entrée.
ACCOMPANIMENTS
Potato & Rice
Rice Pilaf
Saffron Risotto
Pesto Mashed Potatoes
Herbed Potato Leek Flan
Roasted Garlic Mashed Potatoes
Oven-Roasted Red Bliss Potatoes
Mushroom Risotto with Truffle Oil
White and Wild Rice with Dried Cranberries and Walnuts
Mashed Red Bliss Potatoes with Bacon and Sautéed Onions
Vegetables
Broccoli Spears
Green Beans Amandine
Steamed or Grilled Asparagus
Seasonal Steamed Vegetable Medley
Roasted Seasonal Vegetables with a hint of Truffle Oil
Your plated dinner will include Assorted Rolls and Butter
DESSERTS
Choose Ice Cream or fresh Berries to accompany your Wedding Cake
Pre-ordered selections are due to the wedding coordinator 10 days prior to the wedding. If you would prefer your guests to order tableside, there will be an additional $12.00 per person charge.
DINNER BUFFET
SALADS
(Select one of the seated Salads)
PASTA
(Select one Pasta and one Sauce)
Shells • Penne • Fusilli • Bowtie •Tortellini •Ravioli
Italian Sausage • Roasted Garlic, Plum Tomatoes & Spinach • Bolognese•
Tomato Basil • Alfredo • Sun-Dried Tomato and Artichoke Garlic Cream • Ala Vodka
ENTRÉES
(Select three)
Roast Pork Loin with Pan Gravy
Grilled Tenderloin Tips with Onions and Mushrooms
Marinated Grilled Sirloin with Sautéed Bell Peppers and Onions
Chicken Marsala
Scallops and Shrimp with Angel Hair Pasta
Salmon in Puff Pastry
Pan-Seared Pesto Salmon
Sole Francaise with Lemon Caper Sauce
Stuffed Sole
ACCOMPANIMENTS
(Select two)
Saffron Risotto
Potatoes Au Gratin
Oven-Roasted Potatoes
Pesto and Roasted Red Pepper Mashed Potatoes
Mashed Red Bliss Potatoes with Bacon and Onion
White and Wild Rice with Dried Cranberries and Walnuts
(Select One)
Green Beans Amandine
Oven-Roasted Seasonal Vegetables
Grilled Seasonal Vegetables
Trio of Fresh Steamed Vegetables
Broccoli Spears with Boursin Cheese Sauce
If you decide to choose chef stations our Event Coordinator and Executive Chef will work with you to develop a menu specifically for your wedding.
CARVING STATION
You may decide that you want to add a carving station during cocktail hour.
There is a $100 carving fee per station.
All are served with silver dollar rolls.
Each serves approximately 40 guests.
Roasted breast of turkey with cranberry mandarin relish $200.00
Grilled flank steak with horseradish sauce $250.00
Honey glazed ham with pineapple marmalade and stone ground mustard $200.00
Glazed corned beef brisket $200.00
Prime rib of beef with au jus and horseradish $400.00
BBQ beef brisket $200.00
Smoked pork loin served with honey mustard and horseradish $200.00
Roasted sirloin strip served with Dijon peppercorn sauce $280.00
Seared ahi tuna loin with wasabi soy sauce $320.00
Beef tenderloin $400.00
PLATTERS, BOARDS & DISPLAYS
Garden vegetable display
Carrots, celery, cherry tomatoes, radishes, broccoli, cauliflower and cucumbers served with onion dip and ranch dressing.
$170.00 per platter
serves approximately 40 guests
Grilled vegetable display
Portobello mushrooms, bell pepper medley, Belgian endive, zucchini, yellow squash, fennel, scallions and eggplant.
Served with hummus, pita bread and lahvosh crackers.
$260.00 per platter
serves approximately 40 guests
Antipasto display
Pepperoni, salami, prosciutto, mortadella, cappicola, mozzarella, provolone, pepperoncini, kalamata olives, Sicilian olives,
fire-roasted peppers, marinated button mushrooms and artichokes. Served with focaccia bread points.
$320.00 per display
serves approximately 40 guests
Sushi roll display
Kappa-maki, tekka-maki, futo-maki and California rolls. Served with pickled ginger, soy sauce and wasabi.
$320.00 per display
serves approximately 40 guests
Raw bar display
Oysters on the half shell, cherrystone clams, shrimp cocktail.
Served with cocktail and remoulade sauces, raw horseradish and lemon.
$15.00 per person
BEVERAGE SERVICE
Includes five-hour premium open bar consisting of spirits, liquors, cordials, cognacs, draft beer,
house wines and Coca-cola products.
Additional hour - $6.00 will be charged for each guaranteed guest.
Wine Service
House Label served with dinner and from the bar
Merlot • Cabernet Sauvignon • Siraz • Chardonnay • Pinot Grigio • White Zinfandel
Enhanced wine selection
You may select wine from our extensive list of wines. If you choose to bring in wine there is a $1.00 corking fee per bottle.
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