Soups (Hot):

  • New England Clam Chowder
  • New England Corn Chowder
  • Chicken Noodle Soup
  • Minestrone
  • Stracciatelle Alla Romano
  • Lobster Bisque


 Soups (Chilled):

  • Strawberry Creme Fraiche
  • Honey Dew Melon and Midori
  • Chilled Ginger and Carrot


Carvers Table:

  • Roast Sirloin of Beef with Merlot Sauce
  • Breast of Turkey with Spiced Apricot and Orange Glaze
  • Virginia Ham with Cinnamon and Brown Sugar Glaze
  • Peppercorn Crusted Tenderloin of Beef
  • Roast Prime Rib of Beef with Pan Jus
  • Carved Leg of Lamb with Cabernet Jus
  • ​Orange Herb Roasted Pork Loin
  • ​Slow Roasted Leg of Veal


Chicken, Beef, and Pork:

  • ​Chicken Fiorentina with Spinach, Prosciutto, Provolone Cheese, and Madeira  Mushroom Sauce
  • Chicken Piccata with Lemon Caper Buerre Blanc Sauce
  • Chicken Francaise with a Light Egg Batter in Lemon Butter and Chardonnay Wine Sauce with Seasonal Wild Mushrooms
  • Chicken Marsala Sautéed with Mushrooms and Shallots in a Marsala Reduction
  • Chicken with Penne, Broccoli and Olives in Garlic and White Wine Sauce
  • Chicken Cacciatore
  • Tender Breast of Chicken
  • Tuscan Stuffed Breast of Statler Chicken with Sauce Chasseur (Stuffed with Sun Dried Tomatoes, Italian Sausage Ciabotta and Asiago Cheese)
  • Pork Chops Siciliano with Fried Potatoes, Sweet and Hot Peppers and Carmelized Onions in White Wine Sauce
  • Tenderloion Tips of Beef Bourguignon over Swedish Egg Noodles
  • ​Sliced Sirloin of Beef with Four Peppercorn Sauce and Shiitake Mushrooms


Vegetables:

  • Medley of Seasonal Sautéed Vegetables
  • Sugar Snap Pease with Daikon Radish and Julienne Red Pepper
  • ​Sautéed Baby Carrots with Ginger Tarragon Butter
  • ​Sautéed Haricot Vert and Julienne Parsnips
  • Fresh Broccoli with Garlic and Olvie Oil
  • Green Beans Almandine
  • Asparagus and parsnips

Salads:

  • Elaborate Table Salad - mixed field greens with and elaborate array of toppings and choice of 2 dressings
  • Potato
  • Coleslaw
  • Tomato and Cucumber
  • Italian Pasta
  • American Macaroni
  • Fruit
  • Red Beet
  • Green Bean Vinaigrette
  • Moroccan Cous Cous
  • Mozzarella with Roma Tomatoes and Basil
  • Grilled Vegetable
  • Seafood with Calamari, Shrimp and Scallops


Fish:

  • Seafood Newburgh in Puff Pastry Shells with Hollandaise Sauce
  • Pecan Crusted Salmon with Orange Zinfandel Sauce
  • Broiled Boston Scrod with Ritz Crumbs and Lemon Butter Sauce
  • Baked Stuffed Jumbo Shrimp with Lemon Caper Beuree Blanc Sauce
  • ​Crab Stuffed Fillet of Sole and Lobster Brandy Sauce


Pasta

  • Wild Mushroom Ravioli and Shiitake Mushrooms in a Madeira Wind Sauce
  • Candy Striped Cheese Filled Tortellini Carbonara with Peas and Prosciutto
  • ​Eggplant Rollatini with Marinara Sauce, Chiffonade of Basil and Grans Padano Cheese
  • Potato Gnocchi's with Chicken, Sausage, and Broccoli Rabe in Garlic and Olive Oil
  • Grilled Vegetable Lasagna
  • Classic Lasagna
  • Rigatoni Pasta with Bolognese Sauce


Potatoes and Grains

  • Oven Roasted Red Skin Potatoes
  • Delmonico Potatoes
  • Mashed Sweet Potato with Maple Butter
  • Baked Potato with Sour Cream and Chives
  • Mashed Red Skin Potatoes and Caramelized Shallots
  • Yukon Gold Potatoes with Truffle Oil
  • Maple and Nutmeg Roasted Yams
  • New England Harvest Rice Pilaf
  • ​Jasmine Rice with Spanish Saffron Sweet Peas and Ham


Desserts:

  • Assorted Italian Pastries
  • Display of Fresh Mad Cakes and Pies
  • Assorted Cookie and Brownie Platters
  • Tropical Fruit Platter
  • Petite Fours
  • Chocolate Bread Pudding
  • Seasonal Fruit Cobbler
  • Ice Cream Sundae Bar

 

Banquet Buffet Menu Options

The Waverly Inn offers a full service banquet facility for your next function.  Located in the heart of Cheshire, Connecticut the Waverly will provide you with a well trained staff, a quality menu and the attention to detail necessary to make your next event the personalized experience you are looking for.  If you have questions feel free to contact our banquet staff, Sage, Taylor, or Jessica, using the form to the left or by phone (203) 272-5998.