Private Party Package
Private Party menu items are only available on location.



Tax & Gratuity Additional

First Course
(Choose three served Family Style)

Pane Cotto – escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano

Eggplant Rollatini - ricotta filling, plum tomato sauce

Arancini - fried rice balls split and topped with tomato sauce and melted mozzarella

Stuffed Mushrooms – chorizo sausage and mahon cheese

Fresh Mozzarella -Local fresh mozzarella slices, breaded eggplant slices, cherry tomato sauce, balsamic glaze

Alfalfa Pizza -goat cheese, roasted red peppers, mozzarella topped with Parma prosciutto and arugula

$2 Additional each piece – Chilled Jumbo Shrimp Cocktail

Croquettes - potato and gorgonzola cheese, cherry tomato dipping sauce

Smokey Pork Egg Rolls - Pulled pork, Jicama tomato and avocado salad, coffee barbecue sauce

Fried Calamari – crispy and tender, creamy ponzu sauce

Certified Angus Meatballs - plum tomato sauce, ricotta

Clams Casino – peppers, onions, bacon, garlic butter

$2 Additional per person Ceviche - Shrimp, scallop, squid, fresh tomato, onions, fennel, cilantro citrus vinaigrette

$2 Additional each piece – Chilled Jumbo Shrimp Cocktail

Second Course

Bin 100 House Salad - Mesclum greens, cucumbers, tomatoes, carrot, red onion, balsamic vinaigrette - $2 Additional Caesar 

Third Course Selections
(Choose three served Plated)

Penne Bolognese – veal, pork, and beef ragout tossed with penne pasta, shaved parmigiano reggiano

Tilapia Filets - sautéed with plum tomatoes, olives, capers and garlic served with angel hair pasta

 Chicken Gorgonzola – boneless chicken breast, sautéed portobello mushrooms, Gorgonzola, potato puree

Monkfish - egg battered and served with pan seared shrimp over spinach and potato puree, lobster reduction

Roasted Pork Tenderloin - dried cherry, port wine reduction, green beans, potato puree

Pork Ossobuco - six hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction

Veal Scallopine – egg battered topped with smoked mozzarella, sautéed mushrooms, artichoke hearts, potato puree

Wellington Farms Roasted Chicken - semi-boneless, lemon white wine glaze, carrot matchsticks, Israeli couscous

Pan Seared Tilapia - over an asparagus, watercress and lemon risotto

$3 Additional Baked Crabmeat Stuffed Jumbo Shrimp - saffron lobster reduction, cauliflower and spinach mash

$9 Additional NY Strip Steak -14 oz crusted with garlic and gorgonzola, herbed butter, broccoli rabe, red bliss potato

$6 Additional Salmon - pan seared, served with zucchini “pasta” tossed with basil walnut pesto, grape tomatoes

Eggplant Parmigiana - layered with mozzarella, parmigiano reggiano, pomodoro sauce, served with gnocchi

Chicken Valdostana – egg-battered layered with Parma prosciutto and fontina cheese over spinach, demi-glaze

Rolled Chicken -stuffed with prosciutto, fontina cheese and spinach, mushroom peppercorn cognac sauce, potato puree

Orecchiette Rabe and Sausage – pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano

Roasted Veal – thinly sliced with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano

Rigatoni Vodka - pink cream sauce, fresh basil, parmigiano reggiano

Gnocchi Sorrentino – plum tomato sauce, fresh mozzarella, parmigiano reggiano, basil

Angel Hair Primavera - with sautéed asparagus, mushrooms, zucchini, roasted peppers, grape tomatoes, garlic, olive oil

Chicken Valdostana - egg-battered layered with Parma prosciutto and fontina cheese over spinach, demi-glaze

Lobster Ravioli- light cream sauce with chopped fresh tomato, peas, prosciutto

Pan Seared Tilapia -over an asparagus, rock shrimp, watercress and lemon risotto

Seafood Risotto - morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

$7 Additional Branzino - Pan seared fresh Mediterranean sea bass filets, lemon sauce, over vegetable Israeli couscous

Fourth Course Selections
(Choose two served Plated)

Churros – fried dough tossed in cinnamon sugar, hot chocolate for dipping

Crème Brulee – caramelized custard, vanilla bean

Nutella Chocolate Decadence – three layer chocolate cake with nutella and mascarpone filling, chocolate ganache icing

Tiramisu – espresso and liquor soaked ladyfingers layered with a mascarpone cream, chocolate shavings

Cannoli – ricotta and chocolate chip filling

Bin 100 Restaurant | 100 Lansdale Avenue, Milford, CT | 203-882-1400 |

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