Our private room, overlooking the Longshore Golf Course can accommodate up to 50 guests seated and about 85 guests for a cocktail reception. Menus can be created on an individual basis to meet your own individual tastes, but here are a few sample menus to display our unique Pacific Rim Style

The private dining room is available for lunch and dinner parties, Monday through Sunday. The dining room can seat up to 90 guests with outdoor seating an additional 80 from May until October.

Please note that Splash does not book parties over 15 guests on the outdoor terrace nor dining room during the late spring and summer months on Fridays and Saturdays.

For catering and banquet inquiries, please contact Holly De Caro at 203.341.4666 or email SplashBanquet@aol.com

Sample Menu
Passed Hors D’oeuvres

(Select THREE to be passed for one hour)

**FIRECRACKER SPRING ROLLS
CHICKEN, PEANUTS & MUSTARD SAUCE

**GRILLED BEEF & CHICKEN SATAYS
COCONUT PEANUT SAUCE

CRISPY BEEF TIP SKEWERS
PALM SUGAR & BLACK PEPPERCORN GLAZE

CROSTINI w/ SLICED TENDERLOIN
ROASTED SHALLOT AIOLI & REGGIANO PARMESAN

STEAMED SHRIMP DUMPLINGS
SHRIMP & LOBSTER IN A VANILLA LIME DIPPING SAUCE

COCONUT SHRIMP
BANANA KETCHUP

SPINACH EMPANADILLAS***
SPINACH, PINENUTS, RAISINS & STILTON CHEESE

CHICKEN POTSTICKERS
SWEET CHILI SAUCE

ROCK SHRIMP CEVICHE
CRISP CASSAVA CHIPS

AHI TUNA & HOUSE SMOKED SALMON TARTARE
WONTON CUP, WASABI CRÈME FRAICHE

**MINCED CHICKEN SUMMER ROLLS
MINT, VIETNAMESE PEANUT SAUCE

SUSHI ASSORTMENT***
CRAB, TUNA & VEGETABLE ROLLS, SMOKED SALMON TEMPURA ROLL
PICKLED GINGER VINAIGRETTE, WASABI

SPANISH MANCHEGO CHEESE, PEPPER & OLIVE SKEWERS
GRILLED ROASTED RED PEPPERS BRUSHED W/OLIVE OIL

ENTREES

Select THREE entrees to be served family style.

MACADAMIA CRUSTED SWORDFISH
FRIED SPINACH, GINGER LIME BUTTER

GRILLED ATLANTIC SALMON
MAPLE MUSTARD GLAZE, HOUSE SMOKED SALMON HASH, DILL YOGURT SAUCE

LEMON & HERB CRUSTED AHI TUNA STEAK
WASABI POTATO SPRING ROLLS & BLACK BEAN AIOLI

TILAPIA FRANCHAISE
FORBIDDEN RICE, FRIED GREEN BEAN & ALMOND SALAD

FIVE SPICE GRILLED CHICKEN
PAD THAI NOODLES AND CARAMELIZED RED ONIONS

SWEET & SPICY GRILLED CHICKEN
AVACADO COCONUT PESTO AND FRIZZLED SHALLOTS

PENNE w/ ROASTED ROMA TOMATOES
ROASTED GARLIC, BASIL & FRESH MOZZARELLA

TORTELLINI w/ WILD MUSHROOM ALFREDO SAUCE
TRI COLOR TORTELLINI, SHITAKE MUSHROOMS &PARMESAN CHEESE

SAMBAL SHRIMP & LINGUINI
THAI BASIL, CILANTRO, SCALLION, CHILI LIME BUTTER & PARMESAN CHEESE

ISREALI COUS COUS (vegan)
EXTRA VIRGIN OLIVE OIL, GARLIC, TOMATO, BASIL, SPINACH, MUSHROOMS & LEMON

GRILLED SHANGHAI STYLE RIB EYE STEAK
SHALLOT GINGER SAUCE, MATCHSTICK POTATOES, CHINESE MUSTARD AIOLI

BALSAMIC ROASTED BEEF TENDERLOIN
WATERCRESS, REGGIANO, GRILLED ONIONS

VEGETARIAN / VEGAN PLATES AVAILABLE ON REQUEST.

SALADS
(Please select ONE)

CRISPY CALAMARI SALAD
FRISEE, MISO VINAIGRETTE, LIME JUICE

**SESAME CHICKEN SALAD
CRISP WONTONS, NAPA CABBAGE, SESAME VINAIGRETTE

CLASSIC CAESAR SALAD
REGGIANO PARMESAN, CRACKED PEPPER, CROUTONS

HOUSE SALAD W/ STILTON CHEESE
BABY LETTUCE, AGED SHERRY VINAIGRETTE

ACCOMPANIMENTS
(Please select ONE)

WASABI POTATO SPRING ROLLS

COCONUT RICE CAKES

STEAMED JASMINE RICE

VEGETABLE FRIED RICE

GARLIC POTATO MASH

SOBA NOODLE SALAD

FRUIT & VEGETABLE BROCHETTES

FRIED SPINACH

TEMPURA ASPARAGUS & BROCCOLI

GRILLED SEASONAL VEGETABLES

All tables will be set with breadsticks and the chef’s signature lima bean & chipotle puree.

DESSERT

AN ASSORTMENT OF THE CHEF’S MOST DELECTABLE DESSERTS