Penny Lane Pub 
150 Main St, Old Saybrook, CT 06475
Sun. 11:30am - 8:00pm  M- Th -11:30am - 9:00pm 
Fri & Sat 11:30-10pm
860-388-9646
Reservations Welcome
Your Subtitle text

Special Events / Parties

Let Penny Lane Pub host your next function....Business Dinners, Rehearsal Dinners, Birthday Parties, Showers, Funeral Receptions, Private Parties . . . 

We offer a variety of options to meet your needs.
Call 860- 388-9646 for details


Reception/ Cocktail Party Menu Suggestions

(Minimum 20 guests) 

Reception/Cocktail Party basic menu includes the following:
  • Cheese & Cracker Display
  • Vegetable Crudité 
  • Spinach & Artichoke Dip
$6.95 per person plus tax and gratuity
Additional hors d’oeuvres can be selected from the list below for the per person charge indicated.

Hors d’oeuvres
  • Crabmeat stuffed mushrooms +$2.50 pp 
  • Fried calamari +$2 pp 
  • Goat cheese, roasted red pepper and toasted pine nut crostini +$3 pp 
  • Gruyere and artichoke heart puffs +$3 pp 
  • Bruschetta – traditional with chopped plum tomatoes, basil and fresh mozzarella +$1.75 pp
  • Chicken Satay – grilled chicken on skewers, Thai peanut sauce +$2.50 pp 
  • Coconut crusted shrimp +$2.75 pp 
  • Buffalo style chicken wings +$2 pp
Also available by the dozen:
  • Jumbo Iced Shrimp Cocktail $30.00/dozen 
  • Cherrystones on the Half Shell $15.00/dozen 
  • Oysters on the Half Shell $30.00/dozen 
Sweets
Cookies and Brownies +$4 pp

Luncheon
Menu Suggestions
Plated & Served

Mimimum 20 guests
Monday-Friday Only

(See Dinner Menu for Weekends)

Choice of One Soup

  • Clam Chowder
  • Chicken Vegetable Soup
  • Butternut Squash Bisque (Seasonal) +$1.50/pp
  • Lobster Bisque +$1.50/pp

Choice of One Salad

  • House Salad with Herb Vinaigrette Dressing
  • Caesar Salad +$2.00/pp
  • Iceberg Wedge with Bleu Cheese Dressing +$2/pp

Served with Freshly Baked Rolls & Butter

Choice of Three Entrées

  • Oven Roasted Meatloaf with demi glace
  • Steak and Guinness Broil with grilled onions & mushrooms
  • Tenderloin Tips with mushrooms and Madeira sauce over rice pilaf
  • Chicken Française – egg dipped breast of chicken, finished in a lemon white wine sauce
  • PLP Fettuccine – chicken, Prosciutto ham, red pepper, fresh spinach, basil cream sauce
  • Chicken Piccata - sautéed breast of chicken with a lemon - caper white wine sauce
  • Chicken Florentine - chicken breast stuffed with fresh spinach, roasted red peppers and goat cheese with velouté sauce
  • Roasted Turkey with gravy and mashed potatoes
  • Scallop Stuffed Sole with Newburg sauce
  • Grilled Yellow Fin Tuna with Niçoise Salad
  • Grilled Swordfish with lemon caper butter
  • Broiled New England Scrod with lemon-butter
  • Almond Citrus Crusted Salmon
  • Penne a la Vodka – penne pasta tossed in a tomato parmesan cream sauce
Choice of Two Desserts 
    • Chocolate Mousse
    • Cheesecake
    • Strawberry Shortcake (Seasonal)
    • Apple Crisp ala Mode (Seasonal)
    4 Course Lunch
    soup, salad, entrée, dessert - $25 per person plus 6% tax and 20% gratuity

    3 Course Lunch 
    soup or salad, entrée, dessert - $20 per person plus 6% tax and 20% gratuity 



    Traditional Buffet
    Menu Suggestions

    Minimum 40 guests
    Maximum 70 guests

    Traditional buffet includes House Salad, Fresh Vegetables, Rice Pilaf or Mashed Potatoes, Freshly Baked Rolls & Butter, Coffee, Tea, and a choice of the following entrées and desserts.

    Choice of One Carved Meat
    • Roasted Turkey
    • Steamship Round
    • Country Ham Leg of Lamb
    Or… Braised Tenderloin Tips

    Choice of One Pasta
    • Penne Primavera
    • Linguini with Pesto
    • Fettuccini Alfredo
    • Penne a la Vodka

    Choice of One Fish or Fowl
    • Almond Citrus Crusted Salmon Filet
    • Chicken Piccata –chicken breast sautéed in a lemon butter sauce
    • Chicken Francaise – egg dipped chicken breast in a lemon white wine sauce
    • Chicken with Wild Mushrooms – sautéed chicken breast with a wild mushroom Madeira cream sauce

    Choice of Two Desserts
    • Apple Crisp ala mode (Seasonal)
    • Cheesecake
    • Chocolate Mousse
    • Strawberry Shortcake
    • (Seasonal)

     
    $29.95 per person plus tax & gratuity




    Dinner Menu Suggestions
    Plated & Served
    Minimum 20 guests

    Choice of One Soup
    • Clam Chowder
    • Broccoli and Cheddar Soup 
    • Chicken Vegetable Soup
    • Butternut Squash Bisque (Seasonal) +$1.50/pp
    • Lobster Bisque +$1.50/pp 
    Choice of One Salad
    • House Salad with Herb Vinaigrette Dressing
    • Caesar Salad +$2.00/pp
    • Iceberg Wedge w/Bleu Cheese Dressing +$2/pp 
    • Served with Freshly Baked Rolls & Butter
    Choice of Three Entrées
    • Chicken Piccata - sautéed breast of chicken with a lemon-caper white wine sauce 
    • Chicken Française – egg dipped breast of chicken, finished in a lemon-garlic sauce
    • Chicken Savoy – chicken breast stuffed with spinach, Prosciutto & gorgonzola cheese, sun dried tomato cream sauce
    • Roasted Turkey - with mashed potatoes, gravy, green beans and cranberry sauce
    • PLP Fettuccine – chicken, Prosciutto ham, red pepper, fresh spinach, basil cream sauce 
    • Penne a la Vodka - penne pasta tossed in a tomato parmesan cream sauce 
    • BBQ Pork Baby Back Ribs (half rack) with mashed potatoes or rice pilaf & vegetable. Full rack +$5/pp
    • Roast Prime Rib au Jus with mashed potatoes & vegetable +$5/pp
    • Tenderloin Tips - mushroom and Madeira sauce over rice pilaf
    • Steak and Guinness Broil – Tender steak marinated in Guinness Stout Ale with grilled onions and mushrooms
    • Veal Marsala – tender escallops of veal in a rich Marsala demi glace with mushrooms
    • Center Cut Grilled Pork Chop - with apple-cranberry chutney
    • Filet of Sole Florentine – sole rolled with fresh spinach, topped with a Chardonnay cheese sauce
    • Scrod Casino – Filet of scrod topped with red peppers, bacon and shallot butter
    • Almond Citrus Crusted Salmon - served with rice pilaf 
    • Rosemary Salmon – fresh grilled salmon seasoned with rosemary
    Choice of Two Desserts 
    • Apple Crisp ala mode (Seasonal)
    • Cheesecake 
    • Chocolate Mousse
    • Strawberry Shortcake (Seasonal) 
    4 Course Dinner 
    (soup, salad, entrée & dessert) - $32 per person plus 6% tax and 20% gratuity

    3 Course Dinner
    (soup or salad, entrée and dessert) - $27 per person plus 6% tax and 20% gratuity 

    Content copyright . Penny Lane Pub. All rights reserved.