Stationary Hors d'Oeuvres
(choice of two)
Antipasto
A Beautiful Display of Grilled Eggplant and Zucchini, Roasted Peppers, Marinated Mushrooms, Artichoke Hearts, Prosciutto, Sopressata, Sharpe Provolone, Olives and Parmesan Cheese Straws
Fig Mascarpone and Pesto Torte
Served with assorted crackers
Wild Mushroom Crostini
Wild Mushrooms sauteed with Fresh Rosemary, Cream, Fontina and Parmesan Served with
Baguette Slices
Butlered Hors d'Oeuvre
(choice of five)
Parmesan and Black Olive Shortbreads
With Parsley Pesto and Goat Cheese
Eggplant Pine Nut Fritters with Roasted Tomatoes
Vongole Origanate
Clams with Oregano and Bread Crumbs
Monkfish, Pancetta and Rosemary Spiedini
With Lemon Aioli
Calamari with Spicy Horseradish Cocktail Sauce
Chicken, Prosciutto and Sage Skewers
With Roasted Red Pepper and Garlic Dressing
Beef Carpaccio
With olive orange salsa and shaved Gouda on Italian Bread
Beef Tenderloin Bruschetta
Cured Beef Tenderloin on Sour Dough Slices with Red Wine Mayo and Shaved Parmigiano-Reggiano
Italian Sausage Stuffed Mushrooms
Served Dinner
First Course (choice of one)
Stracciatella Soup
Egg Ribbon Soup with Parmesan
Zuppa di Cozze Come la Fanna a Bosa
A Classic Soup From Sardinia
Featuring Mussels and Goat Cheese
Marinated Red Snapper
on Radish Sprout and Fennel Salad with Balsamic Vinegar
and Golden Raisins
Grilled Razor Clams
With Fresh Parsley, Garlic and Lemon
Five Cheese Ravioli
With Pecorino and Snap Peas
Salad Course
(choice of one)
Sicilian Salad
Arugula and Bibb Lettuce with Tomatoes, Brine Cured Black Olives and Capers tossed with Olive Oil and Red Wine Vinegar
Parmesan Cheese with Shaved Vegetable Salad
Endive, Celery and Fennel drizzled
With Extra Virgin Olive Oil and Lemon Juice
Topped with Wedges of Aged Parmesan
Beet and Cucumber Salad
With Horseradish Mascarpone
Main Course
(choice of two)
Peto di Pollo alla Valdostana con Lenticchie Brasate
Breast of Chicken with Prosciutto, White Wine and Tomatoes
Over Braised Lentils
Free Range Chicken Breasts with Wilted Radicchio
Finished with a Fennel Mustard Butter
Beef Roulade
Top Beef Round rolled with Parmesan, Pignoli, Olives and Capers
Osso Buco with Tomatoes, Olives and Gremolata
Traditional Italian Veal Stew with Plum Tomatoes and Kalamata Olives
Freshly finished with Flat Leaf Parsley, Garlic and Lemon Zest
Veal Saltimbocca
Finished with Sage and White Wine
*Sea Bass and a Spicy Tomato Sauce*
Over Braised Fennel
Spicy Sauteed Talapia
With Olives and cherry Tomatoes
*Wood Oven Roasted Shrimp*
With Garden Vegetables and Fresh Oregano
Fusilli with Eggplant, Pine Nuts, Currants and Capers
With Olive Oil, Tomatoes and Grated Percorino Romano
Main Course Accompaniments
(choice of two)
Rosemary and Sage Breadsticks
Fagiolini in Umido
Green Beans Braised with Tomato and Basil
Zucchini Carpaccio
With Lemon Juice, Sea Salt and Mint
Orzo with Heirloom Tomatoes, Oil-Cured Olives, Basil and Mint
Mashed Potatoes Fontina and Italian Parsley
Risotto Alla Milanese
Tender Rice with White Wine and Parmesan
Final Course
(choice of one)
Wedding or Celebration Cake
Moscato Poached Pears
With Vanilla Bean Ice Cream
Chocolate Zabaglione Cake
With Marsala Mascerated Cherries
Limoncello Tiramisu
With Candied Lemon Chips
Vanilla Panna Cotta
Silky Italian Pudding With a Mixed Berry Compote
Freshly Brewed Coffees and Selection of Teas
For 100 guest includes Food, Wedding Cake, Staff, and Rental
Starting at $77.95 per person (except *asteriks*)
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