Ann Howard @ The Bond Ballroom

ANN HOWARD @ THE BOND - 100 PERSON MINIMUM (Friday & Sunday) - 150 person minimum (Saturday)

Personalized Wedding Planning
Complimentary Parking
Bridal Party Hospitality Suite
One Hour Cocktail Reception With Butlered and Stationary Hors D’oeuvre
Five Hour Open Bar With Top Shelf Labels
Full Course Dinner To Include: Appetizer and Entree
Coffee and Wedding Cake Buffet
Chocolate Dipped Strawberries
Heart Shaped Sugar Cookies

CONTENTS...(click a link to jump down)

WEDDING DINNER RECEPTION - I
WEDDING DINNER RECEPTION - II
WEDDING DINNER RECEPTION - III
SPECIAL WEDDING BUFFET
CONVERSATIONAL WEDDING HORS D’OEUVRE AND STATION RECEPTION
SELECTION OF HORS D’OEUVRE
CONVERSATIONAL FOOD STATIONS
DECADENT DESSERT STATIONS
COCKTAIL SERVICES
UPGRADES
GENERAL INFORMATION

WEDDING DINNER RECEPTION - I

HORS D’OEUVRE

A SELECTION OF HORS D’OEUVRE PASSED BUTLER STYLE: (select 5 from “Selection of Hors D’oeuvre”)

To Accompany the Passed Hors D’oeuvre:

COLORFUL EYE APPEALING ARRAY OF JULIENNE VEGETABLES: With Fresh Seasonal Fruits and a Dipping Sauce
A SELECTION OF CHEESES ARTFULLY DISPLAYED: With Sliced Baguette

FIRST COURSE (select one)

PENNE PASTA: With Sun-Dried Tomatoes and Toasted Pine Nuts and Artichoke Hearts in a Light Cream Sauce (or other sauce of choice)
BABY MESCLUN FIELD GREENS: With Grapefruit Sections, Candied Walnuts and Balsamic Vinaigrette
BABY SPINACH: With Sliced Strawberries and a Raspberry Vinaigrette
CAESARS SALAD: With Sliced Mushrooms, Roasted Red Peppers, Shaved Asiago Cheese and Classic Caesar Dressing

ENTRE (select two)

BLACK ANGUS SIRLOIN: With Roasted Shallot Demi Glaze
PETIT PRIME RIB: With Light Bearnaise Sauce
ROASTED SALMON: With a Citrus Beurre Blanc
DUXELLES STUFFED CHICKEN BREAST: With a Mushroom Demi Glaze
ARTICHOKE CHICKEN BREAST: With a Sauce of Lemon, Butter, Garlic, Wine, Capers and Artichokes
BUTTERNUT SQUASH STUFFED CHICKEN BREAST: Sherry Cream Sauce

(all entrees include chef’s choice of seasonal vegetable and starch, breads and butter)

DESSERT

WEDDING CAKE
CHOCOLATE DIPPED STRAWBERRIES and HEART SHAPED SUGAR COOKIES
FRESHLY BREWED DECAFFEINATED COFFEE and HOT HERBAL TEAS

$90.00
(entre selections / counts due seven days prior to event)

WEDDING DINNER RECEPTION - II

HORS D’OEUVRE

A SELECTION OF HORS D’OEUVRE PASSED BUTLER STYLE (select 5 from “Selection of Hors D’oeuvre”) To Accompany the Following Stationary Hors D’oeuvre

COLORFUL EYE APPEALING ARRAY OF JULIENNE VEGETABLES: With Fresh Seasonal Fruits with a Dipping Sauce
A SELECTION OF CHEESES ARTFULLY DISPLAYED: With Sliced Baguette
PROSCIUTTO DI PARMA, THINLY SLICED, CREATIVELY DISPLAYED ON A RUSTIC CUTTING BOARD: Served with Pita Triangles
OR
SMOKED SALMON ARRANGED ON A SILVER PLATTER: With capers, eggs, onions, Black Bread and a Creamy Dill Sauce

FIRST COURSE (choose one)

ARUGULA GREENS: With Crumbled Bleu Cheese, Grilled Onions and Balsamic Vinaigrette
ROMAINE LEAVES: With Roma Tomatoes, Fresh Mozzarella and Pesto Vinaigrette
BIBB AND WATERCRESS GREENS: With Fresh Pineapple, Roasted Red Onion and Fried Leeks – Sesame Soy Vinaigrette
CRAB CAKE: With Spicy Remoulade Sauce

ENTRE (choose two)

FILET MIGNON: With Dijon Sherry Sauce
SLICED ROAST LAMB: With A Minted Bordelaise Sauce
VEAL CHOP: With Red Wine Demi-Glaze ($8.00 supplemental)
ROAST SALMON: With A Citrus Beurre Blanc
BAKED HALIBUT: With a Chunky Tomato and Lemon Sauce
ROAST SEA BASS: With Honey Mustard Glaze

(all entrees include chef’s choice seasonal vegetable and starch, breads and butter)

DESSERT

WEDDING CAKE
CHOCOLATE DIPPED
STRAWBERRIES, HEART SHAPED SUGAR COOKIES And ASSORTED TRUFFLES
FRESHLY BREWED DECAFFEINATED COFFEE and HOT HERBAL TEAS

$100.00 (all entrees include chef’s choice seasonal vegetable and starch, breads and butter)

WEDDING DINNER RECEPTION – III

A SELECTION OF HORS D’OEUVRE PASSED BUTLER STYLE (select 7 from “Selection of Hors D’oeuvre”) To Accompany the Following Stationary Hors D’oeuvre

COLORFUL EYE APPEALING ARRAY OF JULIENNE VEGETABLES: With Fresh Seasonal Fruits with a Dipping Sauce
A SELECTION OF CHEESES ARTFULLY DISPLAYED: With Sliced Baguette

FIRST COURSE

ICEBURG WEDGE: With Cherry Tomatoes, Red Onion, Crumbled Bleu Cheese and Pink Buttermilk Dressing
MESCLUN FIELD GREENS: With Goat Cheese Cake and Dried Cranberries Balsamic Vinaigrette
BIBB LETUCE: With Poached Haricot Vert, Snow Peas and Sweet Peas Lemon Mustard Vinaigrette

PASTA COURSE (choose one style)

PENNE PASTA: With your choice of Marinara, Fra Diavlo, Puttanesca, Alfredo, Tomato Alfredo Tomato Vodka, Pesto Cream Sauce or Bolognese Sauces. Freshly Grated Parmesan Cheese

ENTRE (choose two)

FILET MIGNON: Roasted Shallot Demi
CHICKEN SALTIMBOCCA: Tender Chicken Breast topped with Cheese and Thinly Sliced Prosciutto Light Cream Sauce (or select any other Chicken dish from Pkgs. I or II)
SURF & TURF: Sirloin Steak and Baked Stuffed Shrimp Drawn Butter and Lemon (all entrees include chef’s choice seasonal vegetable and starch, breads and butter)

DESSERT

WEDDING CAKE
CHOCOLATE
DIPPED STRAWBERRIES, HEART SHAPED SUGAR COOKIES And ASSORTED TRUFFLES
FRESHLY BREWED DECAFFEINATED COFFEE and HOT HERBAL TEAS

NOTE

HOUSE CALIFORNIA RED AND WHITE WINE SERVED WITH DINNER CHAMPAGNE TOAST INCLUDED

$120.00 (entre selections / counts due seven days prior to event)

SPECIAL WEDDING BUFFET

SEASONAL LETTUCES: With Mixed Vegetables and A Balsamic Vinaigrette
APRICOT CHICKEN: Tender White Chicken with Apricot Halves and Vegetables in a Light Apricot Sauce
RICE ORZO PILAF
BLACK ANGUS SIRLOIN: With Appropriate Sauces
ROASTED SALMON: With Citrus Beurre Blanc
PENNE PASTA WITH WILD MUSHROOMS: And a Light Mushroom Cream Sauce
ASSORTED BREADS AND SWEET BUTTER

COFFEE BUFFET TO INCLUDE:

WEDDING CAKE
CHOCOLATE DIPPED STRAWBERRIES
HEART SHAPED SUGAR COOKIES

$90.00 (guest counts due seven days prior to event)

CONVERSATIONAL WEDDING HORS D’OEUVRE AND STATIONS RECEPTION

HORS D’OEUVRE

HORS D’OEUVRE PASSED BUTLER STYLE FROM SILVER TRAYS: With Appropriate Sauces and Garnishes (Select 6 from the “Selection of Hors D’oeuvre”)

HARVEST TABLE

AN ARTISTIC DISPLAY OF THE SEASONS FINEST CRISP JULIENNE VEGETABLES and FRESH SEASONAL FRUITS: Overflowing from Baskets, Garnished with Garden Greens and Curly Parsley Offered with a Dipping Sauce
VERMONT CABOT CHEESE ARRANGED ON A WOODEN CUTTING BOARD: With Sliced Baguette and Garnished with Plump Grapes and Strawberries
A WHOLE WHEEL OF BRIE CHEESE: With Toasted Pecans and Caramel Sauce and Sliced Baguette

CARVING STATION

: With Appropriate Sauces and Accompaniments (select 2 items from “Conversational Food Stations”) and GRILLED SEASONAL VEGETABLE PLATTER

PASTA STATION

: Two Selections of Sauces and Appropriate Accompaniments (select 2 sauces from “Conversational Food Stations” or customize to suit your guests) and CAESAR SALAD

COFFEE BUFFET

WEDDING CAKE
CHOCOLATE DIPPED STRAWBERRIES and HEART SHAPED SUGAR COOKIES

$90.00

HORS D’OEUVRE SELECTIONS (Passed Butler Style)

SCALLOPS WRAPPED IN BACON
ASIAN SCALLOPS WRAPPED IN BACON
CLASSIC SHRIMP COCKTAIL: With Spicy Cocktail Sauce
GRILLED AIOLI SHRIMP SKEWERS
PAN SEARED CAJUN SHRIMP SKEWERS
SHRIMP SCAMPI
SHRIMP SALAD IN A PROFITEROLE
CRAB SALAD IN A PROFITEROLE
CURRIED TURKEY SALAD IN A PROFITEROLE
ORIENTAL CHICKEN SALAD IN A PHYLLO BASKET
CHICKEN SATE: With Thai Peanut Sauce
COCONUT CHICKEN WITH PLUM DIP
PECAN CHICKEN: With Fruit Chutney
MINIATURE CHICKEN CORDON BLEU
ROASTED EGGPLANT BEGGARS PURSES
MINIATURE BEEF WELLINGTONS
TENDERLOIN AU POIVRE CRUSTINI
BRIE AND PEAR BEGGARS PURSES
POTATO PANCAKES: With Apple Onion Compote
SWEET POTATO PANCAKES: With Apple Sauce and Sour Cream
ROASTED RED PEPPER AND ARTICHOKE HEART TARTLETS
SPINACH AND FETA CHEESE SPANAKOPITAS
BAKED BRIE AND CARAMELIZED ONION WITH BLUE CHEESE TARTS
CRAB CAKES WITH REMOULADE SAUCE
BAKED BRIE AND RASPBERRY TURNOVERS
SMOKED SALMON: With Black Bread and Capers
DUXELLES STUFFED MUSHROOM CAPS
SEAFOOD STUFFED MUSHROOM CAPS
SAUSAGE STUFFED MUSHROOM CAPS
COOKERY CHEESE DELIGHTS
CALIFORNIA ROLLS (SUSHI): With Wasabi and Spicy Soy Dip
TOMATO BRUSCHETTA WITH BASIL PESTO
CROQUE MONSIEUR: With Brie, Bacon and Maple Dip
MINIATURE REUBENS
RUSSIAN BLINIS WITH CAVIAR AND CREME FRAICHE
CURRIED CHICKEN SKEWER
CREAM CHEESE AND CINNAMON BLINTZES: Served with Sour Cream
BBQ PULLED PORK IN PHYLLO BASKETS
GRILLED LAMB WITH APPLE CHUTNEY CRUSTINI
SLICED DUCK BREAST: With Sweet Corn Relish
SEARED SCALLOPS ON A POTATO CRISP WITH MINTED PEA PUREE
QUESADILLAS: With Monterey Jack Cheese, Cheddar Cheese, Chilis, Scallions, Crisp Bacon or Chicken Served with Salsa and Sour Cream; - OR -; Served with Apple, Cheddar Cheese, Brie, Shrimp and Scallion
MINIATURE ASPARAGUS QUICHE
PROSCIUTTO ENCASED CANTALOUPE
MINIATURE COCKTAIL FRANKS: Served with Spicy Mustard
CONEY ISLAND COCKTAIL FRANKS: Dijonnaise Dip
SPINACH & ARTICHOKE GOAT CHEESE FLATBREAD
BALSAMIC FIG AND GOAT CHEESE FLATBREAD

CONVERSATIONAL FOOD STATIONS

PASTA STATION

PENNE PASTA - (Select 2 of the following sauces): Sun-Dried Tomatoes, Toasted Pine Nuts in a Light Cream Sauce; Spicy Fra Diavlo Sauce, Tomato Alfredo Sauce, Tomato Vodka Sauce, Bolognese Sauce Marinara Sauce or Putanesca Sauce; A Light Mushroom Cream Sauce with Wild Mushrooms, Fresh Grated Parmesan Cheese and Crushed Red Pepper Seeds
AUTHENTIC FOCACCIA: With Bleu Cheese and Caramelized Onion Topping will accompany your choices

CARVING STATION

CARVED and or SERVED - (Select 2 of the following items): ROAST TENDERLOIN OF BEEF; ROASTED TURKEY BREAST; BLACK FOREST HAM; BLACK ANGUS SIRLOIN; ROAST LAMB LOIN; RACK OF LAMB; PORK TENDERLOIN; BBQ’D BRISKET
SMALL DINNER ROLLS: With Appropriate Sauces will accompany your choices

SOUTHWESTERN STATION

GRILLED SLICED CHICKEN BREAST FAJITAS or WESTERN BEEF FAJITAS: With Grilled Onions and Peppers, Sour Cream, Salsa and Fresh Guacamole
BEEF CHILI: Served from Toasted Bread Bowls
CHILI CON QUESO: With Blue Corn Chips

MASHED POTATO MARTINI’S

MASHED YUKON GOLD POTATOES: With assorted eclectic toppings to include: Crisp Bacon or Southern Chili Scallions, Sour Cream, Butter, Shredded Cheese Served in Martini glasses

DECADENT DESSERT STATIONS

PICK UP DESERTS - To Include A Selection of the Following:

CHOCOLATE DIPPED STRAWBERRIES	LEMON SQUARES	CAPPUCCINO BROWNIES
FUDGE BROWNIES	CARMELITAS RASPBERRY	COCONUT BARS
FUDGE OATMEAL BROWNIES	TRUFFLES	RUSSIAN TEA CAKES
FRESHLY BREWED DECAFFEINATED COFFEE - HERBAL TEAS

$4.50 per person.

VIENNESE STATION - To Include A Selection of 3 of the Following Specially Prepared Desserts:

NEW YORK CHEESE CAKE	CHOCOLATE MOUSE CAKE	RASPBERRY DREAM LAYER CAKE
LEMON SUNSHINE CAKE	LEMON POUND CAKE	WHITE CHOCOLATE HAZELNUT DACQUISE
CARROT CAKE	TERAMISU	FRESH FRUIT TART
FRESH SLICED FRUIT AND BERRY PLATTER Served with Vanilla Custard Sauce and Raspberry Coulis Sauce
FRESHLY BREWED DECAFFEINATED COFFEE - HOT HERBAL TEAS

$10.00 per person.

WEDDING CAKE FLAVOR SELECTIONS - (all cakes iced with White Butter Cream)

CAKE	FILLINGS
Chocolate Vanilla Carrot Banana Lemon Marble Red Velvet	Chocolate Mousse Mocha Mousse Kahlua Mousse White Chocolate Mousse Strawberry Mousse Raspberry Mousse Lemon Mousse Lemon Curd Vanilla Custard White Butter Cream Raspberry Preserves Canolli Filling Sweetened Cream Cheese

CAKE STYLES: Please present our Event Planner and/or Pastry Chef with a photo (or picture) of your desired cake for approval. All top tiers of our cakes measure 6 inches. All cake toppers must be provided by client or clients florist.

COCKTAIL SERVICES

OPEN BAR: Open Bar includes Vodka, Scotch, Gin, Whiskey, Rum, Bourbon, Kahlua, Jack Daniels, California Merlot and Chardonnay, Heineken and Amstel Light, Bud and Coors Light, Bass Ale and Corona as well as soft drinks and mixers. (does not include Champagne, Wines during dinner or Cordials)

SPARKLING WINES
KORBEL BRUT CHAMPAGNE	$26.50
DOMAINE CHANDON, BLANC DE NOIR, BRUT NV	$32.00
VEUVE CLIQUOT, YELLOW LABEL, BRUT NV	$70.00
KRITTER BLANC DE BLANC, BRUT NV	$22.00
SAINT HILAIRE, VINTAGE, BLANC DE BLANC	$22.00
WHITE WINES
BERINGER, NAPA CHARDONNAY	$25.00
HESS SELECT CHARDONNAY	$20.00
R.H. PHILLIPS CHARDONNAY	$20.00
SILVERADO CHARDONNAY	$32.00
SONOMA CUTRER, RUSSIAN RIVER CHARDONNAY	$42.00
CAKE BREAD SAUVIGNON BLANC	$38.00
SILVERADO SAUVIGNON BLANC	$21.00
LIVIO FELLUGO PINOT GRIGIO	$32.00
RED WINES
BERINGER FOUNDER’S ESTATE CABERNET SAUVIGNON	$22.00
BERINGER KNIGHT’S VALLEY CABERNET SAUVIGNON	$42.00
B.V. RUTHERFORD CABERNET SAUVIGNON	$40.00
R. MONDAVI COSTAL CABERNET SAUVIGNON	$26.00
BERRINGER MERLOT	$26.00
CHATEAU ST. MICHELLE MERLOT	$30.00
HACIENDA MERLOT	$20.00
STERLING MERLOT	$36.00
SAINTSBURY CARNEROS PINOT NOIR	$38.00

UPGRADES

CULINARY UNGRADES...: Choice of three entrees for dinner - $5.00 per person with prior total counts required. Without counts, $15.00 per person.; Raw Bar – Assorted delicacies from the sea. Shrimp, Little Neck Clams, Oysters, served with fresh lemon and spicy cocktail sauce – Market price.; Additional food stations during cocktail hour – Pasta, Southwestern, Asian or Specialty - $12.00 per station per person. Carving - $14.00 per person.; Viennese Station – New York Cheese Cake, Chocolate Mousse Cake, Lemon Pound Cake, Fruit Tart, Tiramisu, Decadent Pick-up Desserts, $10.00 per person for a selection of three items.
BEVERAGE UPGRADES...: Additional hour of full top shelf open bar -- $5.00 per person. 1/2 hour - $2.50.; Martini Bar – Cosmopolitans, Apple-tinis, French Martinis and the like $10.00 per person.; International Coffee Station -- $5.00 per person.; Cordial Service -- $7.50 per person.; Dinner Wine – Priced per bottle and depends on clients selection.; Champagne Toast – Per bottle from $20.00.; Premium Bar Upgrade –
DECORATIVE UPGRADES: Specialty linens, chairs, chair covers, china etc. – priced per item.
AUDIO/VISUAL
COAT CHECK

GENERAL INFORMATION

DEPOSIT AND BILLING

All catered events taking place at The Bond or off premises will require a deposit at the time of event confirmation. Any event lacking a deposit will not be considered confirmed unless otherwise authorized by the proper management. All events will require a payment schedule as follows:

A deposit will be required at the time all events are booked and/or confirmed.
All deposits are non-refundable.
Balance is due 7 (seven) days prior to event by certified check, money order, credit card or cash.
Formal payment schedule to accompany contract.
Any supplemental charges incurred during the event will be the Patron’s responsibility.

ALCOHOLIC BEVERAGES

All alcoholic beverages are required to be served by Ann Howard staff only, servers and bartenders. Ann Howard’s alcoholic beverage license requires our staff to:

Request proper identification (photo ID), of any person of questionable age and refuse alcoholic beverage service if the person is either under age or proper identification cannot be produced.
Refuse alcoholic beverage to any person who, in the servers and/or management’s judgment, appears “overly intoxicated”. Ann Howard strictly adheres to the above policies without exception.

CANCELLATION POLICY

If cancellation occurs any time prior to 90 (ninety) days of the event, the Patron is responsible for 50% of anticipated food and beverage revenue.
If cancellation occurs any time after 90 (ninety) days prior to the event, the Patron is responsible for full charges as described in the banquet event order.
Refer to your contract for further details on cancellation.
All prices are subject to a service charge and Connecticut State tax. All prices are subject to change.