Menu Ideas

Part of creating any unique experience includes adding your own special touches.  A one of a kind menu helps to set the tone for your event, and that begins with great ideas.  

We welcome the collaboration between your vision and our years of experience.  Together, we can design a custom menu, or if you prefer, you can choose from some of our tried and true dishes.  Either way, we know you will be pleased.  

Get started by browsing some of our ideas using the links below. 

Contact Us

Russell's Creative Global Cuisine


The Grayson Room


We are located at:

20 Jefferson Avenue, Suite 8

West Hartford, CT  06110 


Edible Martini Bar 

Please choose two of the following bases with two of the listed toppings to complement your Martini Bar.


1.     Pork confit, whole little neck clams (no shell,) caramelized onion an apple.

2.     Oaxacan short ribs: Slow braise of chipotle, oven roasted tomatoes, firepoblano peppers in a tomatillo sauce, white hominy drizzle.

3.     Shrimp and crawfish, fava beans in a cajun cream sauce with caramelized pearl onions.


1.     Salmon, mango mojo, jicama ceviche.

2.     Marinated tuna, toasted pumpkin seeds in a vibrant escabeche.

3.     Shaken beef, pea pods, toasted cashews, julienned leeks, spicy Asian vinaigrette.


1.     Horseradish cheddar cheese, bacon, seared chicken, tomatoes, peas, basil oil.

2.     Poached scallops and lobster with corn and scallions in a light citrusceaser teaser dressing

3.     Asparagus, tomatoes, fresh mozzarella cheese, smoked macadamia nuts, tap tap vinaigrette.


1.     Artichokes, pitted olives, feta cheese, white beans and Lemon grass custard.

2.     Calamari, mussels, navel oranges (garlic, lemon) and a saffron custard.

3.     Shredded duck, grilled portobella mushrooms, spinach, kalamata olives with orzo, in a lemon sage custard. 


Escargot Bar

Our large escargots are harvested in France.  The flavor and texture of our escargots are similar to that of lobster, in fact, they are nicknamed "Land Lobsters"!  Our snails are 100% natural, 100% organic, low carb and very high in nutritive levels.  The Romans loved this delicacy and even cultivated special vineyards on which the snails could feed and fatten.  The first French recipe for snails was written around 1390.  Following is our presentation, globally influenced, for your enjoyment.  If preferred, snails may be substituted with shrimp, scallops, clams or mussels.

Global Essential Sauces (please choose three)

Herbal Garlic butter Bourguignon
Classic, with garlic, shallots, parsley, sea salt.  (France)

Lemongrass Coconut Curry Sauce
Flavors layered with chili, scallions, garlic, shallots, basil leaves, fish sauce and coriander.  (Thailand)

Pachadi, Okra with Yogurt Sauce
Scented with ginger, chili, black mustard seeds and curry leaves. (India)

"Oporto" style
A soup - like sauce with white beans, Whole Hog Berkshire ham, chorizo sauce, vegetables, chicken stock and spice. (Portugal)

Lumache a la Romana
San Marzano tomato sauce, scented with anchovies, garlic, mint and crushed red chili peppers.  (Italy)

Tomato Charmoula with Preserved Lemon
Layers of flavor, sweet paprika, ginger, saffron, cumin, garlic, cilantro, olive oil and lemon.  Refreshing.  (Africa)

Escargot Bar Bases (please choose two)

Aged Basmati Rice
Scented with spice.

Grilled Crusty Bruschetta
Brushed with olive oil, garlic and roasted tomato paste. 

"Marella" Lingini, Pugliese Pasta
With olive oil and basil leaves.

Cous Cous with Mango
Seasoned with cinnamon, saffron, bay leaves, raisins and almonds.

Chive, Scallion Mashed Yukon Gold Potatoes
With butter, heavy cream and sea salt.


Tasting menu

This menu has been especially designed for those clients who truly appreciate a gastronomical journey. Russell’s will be happy to create a unique and diverse dining experience for you and your chosen guests. To accomplish this goal we use only the finest and freshest ingredients available from around the world, utilizing cutting edge technique in preparation and presentation.

A multi course dining experience is offered. There are six categories to choose from. Each item is individually priced per person, enabling you to choose as many courses as you’d like to suit your price range. A minimum of ten guests is required, and a maximum staff will be required to ensure the highest of standards. 


Seared “Rare” Tuna Fillet, Shiitake Mushroom Sauce * $16.50
Offered on grilled, braised fennel, garnished with blue footed chanterelle mushrooms, carrots and truffle essence.

Pan Seared Chipotle, Pumpkin Seed Encrusted Grouper * $12.50
Offered with arroz amarillo, toasted pumpkin seeds and poblano peppers, garnished with a chayote slaw. Splashed with pomelo vinaigrette.

Steamed, Diver Sea Scallops, Poached Pears * $14.50
Layered, offered in a pear cream emulsion, drizzled with tarragon oil. Garnished with yellow lentils.

Proscuitto Wrapped Halibut, Baby Squid Vinaigrette * $16.50
Offered on butternut squash couscous, garnished with diced egg, caper berries and tomato.

Sea Bass in Star Anise Brine * $14.50
Seared, offered on wasabi mashed Yukon gold potatoes, garnished withadamames (soybeans) and toasted sesame seeds, drizzled with an orange soy vinaigrette.

Poached Cod Fish Cheeks, Mexican Chorizo Vinaigrette * Market Price
Offered on serrano chili pepper polenta.

Arctic Char Fillet, Szechuan Peppercorn Pineapple Brine * $12.50
Oven roasted, served with a shrimp and scallion noodle cake and coconut basil aioli.

Lobster Mashed Potatoes, Sea Urchin Sauce * $24.50
Garnished with butter poached king crab meat, fava beans and butternut squash pearls.

Five Spice Crusted Diver Sea Scallops * $10.50
Pan seared, accompanied by prosciutto wrapped salsify, tomato curry oil splash.

Poached Tile Fish Fillet, Moscatel Vinaigrette * $14.75
Offered with pineapple sage scented lemon spatzel and buttered spinach.

Wild Caught Striper, Cajun Compound Butter * Market Price
Offered with grilled corn and poblano chili pepper dirty rice. Served with fried okra and drizzled with citrus vinaigrette.

Pan Crisped, Skate Wings, Pineapple, Brown Butter * $14.50
Offered on mizuna greens, garnished with fried potato, French green beans and a tiny caper and egg, baked stuffed plum tomato.



Blistered Poblano Pepper, Huitlacoche Vinaigrette * $18.50
Filled with a blend of Spanish red rice, smoked Vermont cheddar, grilled corn and caramelized red onion. Garnished with blue corn tortillas chips.

Curried Caribbean Vegetable, Roti * $10.50
A soft wrap filled with chayote (Christophine) dasheen, carrots, sweet corn and mushrooms. Offered on roasted tomato, pepper concasse, with our flaming Scotch bonnet E.C. sauce.

Braised Eggplant, Pimento Pierogie * $11.50
Offered on a bed of melted leeks and braised kale. Drizzled with fennel oil and yellow tomato coulis.

Seasonal Heirloom Tomato Tartlet * $12.50
Layered with goat cheese scented with fresh basil, toasted pine nut pesto and akalamata tapenade. Served on baby spinach leaves drizzled with a balsamic syrup.

Shiitake Mushroom Powder Encrusted Firm Tofu * $10.00
Pan seared, stuffed with a julienne of leeks, red carrots, baby corn, and hearts of palm. Offered on a pool of gingered plum hoisin sauce, garnished with baby bokchoy, drizzled with cilantro oil.



Braised Beef Short Rib, Fresh Grated Horseradish Sauce * $12.50
Garnished with a celeriac, barley golombki and yellow beet oil.

Curried “Seared Rare” Filet Mignon * $22.50
Offered on a bed of garlicky spinach sauté, garnished with a shiitake mushroom, scallion basmati rice dome. Drizzled with a gingered 12-year old balsamic vealdemi glace.

Double Rib Lamb Chop, Smoked Red Onion Relish * $18.50
Seared domestic lamb chop, served on a green bean raft, garnished with oven roasted shiitake mushrooms.

Applewood Smoked Sweetbreads, Molasses Vinaigrette * $16.25
Offered on a chipotle scented mashed sweet potatoes, garnished with grilled silver queen corn salsa.

Over Night Braised Lamb Shank, Carrot Calvados Sauce * $14.75
(Boneless) Accompanied by goat cheese granny smith apple polenta, oven roasted carrots and butternut squash. Garnished with crispy pancetta.

Veal Medallion, Seafood Sausage * $18.50 
Offered with micro greens, garnished with Peruvian fingerling potatoes and a minted fava bean vinaigrette.



Pancetta Bacon Wrapped Boneless Goose Breast * $22.50
Stuffed with chanterelle and shiitake mushrooms, drizzled with cabernet wine mushroom syrup and garnished with a carrot bouquet.

Fresh Water Shrimp Stuffed Duck Breast * $18.95
Garnished with fried artichokes and black olive caper white bean salad. Drizzled with shellfish oil.

Smoked Duck, Huitlacoche Enchilada * $18.50
Layered with scallions and Jack cheese, served with roasted black bean and sweet corn salsa. Topped with chipotle crème fraiche.

Pecan Wood Smoked Squab, Port Wine Vinaigrette * $16.50
Semi boneless, pan seared medium rare. Offered on baby arugula lettuce tossed with sautéed shiitake mushrooms, garnished with goat cheese and toasted pecans.

Muscovy Duck Breast, Passion Fruit Demi Glace * $18.50
Served rare, offered with honey mushrooms and papaya pearls.

Bacon Wrapped Chicken Breast, Fennel Vinaigrette * $12.25
Offered on a white bean chorizo sausage salad with diced olives.



Spiny Lobster Agnolotti, Sea Urchin Sauce * $22.50
Garnished with fava beans, porcini mushrooms and offered on wilted baby tender spinach.

Braised Curried Beef Cheek Ravioli * $16.50
Offered with olive oil poached tomato, roasted shallots and butternut squash pearls.

Hazelnut, Potato Gnocchi, Apple Wood Smoked Salmon * $14.50
Salmon marinated in a lemon grass brine, served with a brunoise of fresh fennel, carrots and leeks, in a white wine, shellfish stock reduction. Scented with fresh thyme and diced chives.

Pappardelle Noodles, White Bolognese Sauce * $12.25
Garnished with crispy artichokes and grilled hedgehog mushrooms.

Red Beet and Yellow Beet Gnocchi * $10.50
Offered in a veal stock reduction, garnished with caramelized spring onions, fiddleheads and asiago cheese.

Cremini and Portabello Pansotti * $12.00 
Tossed with grilled portabello mushroom, oven roasted tomatoes and spring peas.

Fire Roasted Vegetables Ravioli * $10.50
Carrot essences and basil oil.



Desserts are $8.00 each.  All guests must choose the same dessert.

Bete Noir, Raspberry Coulis
Garnished with Chocolate Tuile.

Petite Fours
Five different tastes and textures.

Poached Tiny Pears
Dipped in assorted chocolates, offered on a pool of crème anglaise.
Garnished with toasted macadamia nuts.

French Apple Tartlets
Garnished with cinnamon ice cream, drizzled with apple syrup.

Gingered Crème Brulee, Julienned Papaya
Garnished with orange poppy seed cookies.

Mascerated Fresh Fruit Salad
Offered on Marsala wine flavored Mascarpone cheese.
Garnished with crunchy cookies.

Coconut Cake, Passion Fruit Coulis
Offered with ginger ice cream.

Pear Frangipane Tartlet
With fragrant lemon cream.