Catering Menu
Prices will be based on a per-person basis, with a minimum of 25 people.
Cash and Open Bar
Cocktail Hours - hors d'oeuvres
passed & served: choose 3 hot and 3 cold
Cold
Dried Sausage
Imported Cheese
Tuna Tartare
Fresh Vegetables
Bruschetta
Oysters
Shrimp Cocktail
Focaccia Breads
Sliced Cured Meats
Smoked Salmon Crostini
Prosciutto Wrapped Melon
Tomato & Mozz Skewers
Hot
Sausage Skewers
Meatballs
Stuffed Mushrooms (Crab/Chorizo)
Beef or Chicken Sataty
Long Hot Peppers
Fried Ravioli
Italian Style Quiche
Beef Crostini w/ Horseradish Mayo
Fried Zucchini
Antipasto Table: (Stationed)
Fresh Mozzarella, Tomato, Prosciutto, Olives, Roasted Peppers, Artichokes, Grilled Sausage, Oyster Mushrooms, Stuffed Clams & Fried Calamari
Salad Course
Choose One
House
mesclun greens with tomato and red onion in balsamic vinaigrette
Caesar
chopped romaine in house made caesar dressing with parmesan cheese
Poached Pear
mesclun greens with poached pears, hearts of palm, candied walnuts & gorgonzola
Entrees
Choose One: Buffet or Salad
Pasta
Cavatelli Baresse
homemade cavatelli with broccoli rabe, italian sausage, slivered garlic & extra virgin olive oil
Fettucine Alla Bolognese
homemade pasta tossed with ground veal, beef & pork tossed with peas and marinara sauce
Penne Alla Gigi
sautéed with prosciutto, mushrooms, onions & pecorino romano in a tomato basil cream sauce
Ravioli Alla Vodka
stuffed with ricotta cheese served with our homemade vodka sauce & topped with mozzarella
Fazzoletti D'aragosta
pillows of pasta stuffed with lobster, shrimp, scallops & mozzarella served in a pink champagne sauce
Fish
Shrimp Roberto
pan seared jumbo shrimp in a garlic, scallion & cognac cream sauce served over creamy parmesan risotto
Sea Scallops
diver sea scallops topped with fresh avocado, tomato, & lemon salsa served with lobster risotto
Organic Salmon
pan seared topped with pistachios & tomato confit served over wilted spinach in a dijon cream sauce
Filet of Sole
with capers and diced tomato in a lemon white wine sauce
Meat
Filet Mignon Au Poive
black peppercorn demi glaze served with vegetable & potato
New York Strip Steak
pan seared topped with a cognac cream sauce
Pork Tenderloin
served in an arrabiata sauce
Vitello Monte Bianco
veal medallions topped with tomato & fresh mozzarella finished in a garlic basil white wine sauce with asparagus
Chicken
Marsala
sautéed boneless chicken breast in a marsala wine sauce with mushrooms
Piccata
sautéed boneless chicken breast in a lemon white wine sauce with capers
Parmesan
lightly breaded chicken breast topped with marinara and mozzarella
Vegetables
Julienne Vegetables
Asparagus
Zucchini & Carrots
Sautéed Spinach
Dessert
Mini Cannolis
Layer Cakes
pistachio, limoncello, chocolate, coconut