May 4th
Mass Conn Fusion -  The group has an extensive repertoire featuring Motown, R&B, Jazz and Blues hits of the 60′s through 00′s. This versatility allows the band to tailor sets for every occasion, focusing on a single style or fusing them into a lively mix that offers something for everyone. Winners of the Hartford Advocate’s Grand Slam Band R&B for SEVEN years.
www.massconnfusion.com

May 25th
Time Rider – TIMERIDER is a tight four to eight piece professional band that delivers the finest in musical entertainment. Over the past six years we have performed in multiple geographical areas including New York, Connecticut and Massachusetts. Our extensive client/performance list includes a wide variety of musical venues. TIMERIDER utilizes the latest musical technologicy coupled with superior talent. This enables the group to perform very nearly every popular music style and format with quality.
www.timeridermusic.com

is proud to present a

wine dinner
April 6

Reception wine:
Roero Arneis

1st Course
English Pea & Fava Bean Salad
Pea Shoots, English Peas, Mint, Fried Pork Belly, Tarragon Vinaigrette
Barbera d Alba tre vigna

2nd Course
Tuna Carpaccio
Spring Onions, Taggliasca Olives, Watercress, Gremolata, Olive Oil & Lemon Juice
Dolcetto d alba

3rd Course
Chestnut Taiarin
Fresh Chestnut Pasta, Spring Garlic, Valle d ‘Aosta Fontina, White Truffle Butter
Nebbiolo per bacco

4th Course
Waygu Di Barolo
Barolo Marinated Wagyu Tender Loin, Grilled Asparagus, Shitaki Mushrooms, Barolo Au Jus
Barolo

5th Course
Rhubarb Tart
Sweet Pastry Crust, Braised Sweetened Rhubarb, Mascarpone Cream
Moscato d asti

$110 p/ person + tax & gratuity
for reservations please call:
860.361.6764

Bantam Bistro Proudly Sources Local and Organic Products.
An 18% gratuity will be added to parties of six or more.
Our Kitchen will gladly accommodate dietary restrictions.
Thoroughly cooking meats, poultry, shellfish & eggs reduces the risk of food borne illness.

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1^st Course

Bistro Easter Salad
Mixed Greens, Olives, Provolone,
Pickled Red Onion

Antipasti Plate
Including: Roasted Peppers,
Prosciutto, Risotto Balls,
Pickled,Mushrooms, Fresh
Mozzarella, Dried Sausage

Bread Bowls
Focaccia, Bread Rolls, Bread Sticks

2^nd Course

(Choice of One per Table)

Penne
Marinara, Tossed with Fresh Basil and Grana Padano

Linguine
Wild Mushrooms, Shallots, Thyme, Truffled Mushroom Broth

Spaghetti
Broccoli, Red Pepper Flake, Garlic and Oil

Lamb Top Round

3^rd Course

(Choice of One per Person)

Smoked Ham

Salt Crusted Salmon

Herb Rubbed & Slow Roasted Lamb Top Round with Mint Salsa Verde & Lamb Jus
Salt Crust Salmon with Caper, Butter and Lemon Sauce
Juicy Slow Steamed Smoked Ham, with Pineapple Glaze
Accompanied with Roasted Potatoes, Green Beans, Glazed Carrots, Au Jus

4^rd Course

Assorted Desserts
Selection of Italian cookies and pastries, Fresh Fruit, Ice Cream A La Minute
Please call the Bantam Bistro 860-361-6764 to make the reservations      

Bantam Bistro Proudly Sources Local and Organic Products.
An 18% gratuity will be added to parties of six or more.
Our Kitchen will gladly accommodate dietary restrictions.
Thoroughly cooking meats, poultry, shellfish & eggs reduces the risk of food borne illness.
Executive Chef                  Jonathan Gyles

First Course

Second Course

Third Course

For menu details and specials, please contact:
Phone: 860-567-450 | Email: e-info@info@bantambistroct.com

Bantam Bistro appreciates the opportunity and look forwards to serving you. We will confirm your online Reservation shortly.

If for some reason you have not heard back from us on the status of your reservation request or you need to speak with someone immediately, please call 860-361-6764.

To contact us via email click here