Catering
BUFFET
COLD BUFFET
BREAD SECTION: Brick oven bread, seasoned flat breads, butter & olive oil.
CRUDITE': Chilled fresh vegetables and dip, gourmet cut cheese.
STUFFED HOT PEPPER BOWL: Cherry peppers filled w/ provolone & Prosciutto – Gourmet Assorted pitted olives & Chunks of Reggiano Parmegiano.
GARDEN SALAD: Chopped garden greens, tomato, onion, carrot, cucumbers, peppers, olive. Italian dressing.TRI COLOR SALAD: Tossed baby field greens, radicchio, endive, candied nuts, dried fruit, raspberry vinaigrette.
STUFFED HOT PEPPER BOWL: Cherry peppers filled w/ provolone & Prosciutto - Gourmet Assorted pitted olives & Chunks of Reggiano Parmegiano.
GARDEN SALAD: Chopped garden greens, tomato, onion, carrot, cucumbers, peppers, olive. Italian dressing.
TRI COLOR SALAD: Tossed baby field greens, radicchio, endive, candied nuts, dried fruit, raspberry vinaigrette.
COLD PASTA SALAD: Tossed tri color fussilli pasta, sun dried tomato, artichoke hearts, olive, diced tomatoes, kidney beans, parmesan.
GRILLED EGGPLANT PLATE: Sliced & Balsamic marinated, grilled & served chilled w/ Asparagus – Fancy Mushroom salad center.
COLD ANTIPASTO: Sliced Genoa Salami, Prosciutto, Suprasada w/ Diced tomato Artichoke, Calamatta olive Bruschetta center.
FRESH MOZZARELLA: Sliced Beefsteak tomato & Shaved Red Onion w/ Roasted Sweet Red Bell Pepper & Sun Dried Tomato Center.
OPTIONAL SEAFOOD SALAD & RAW BAR
Blue point oysters, clams, New Zealand cocktail mussels, shrimp cocktail, Calamari shrimp seafood salad. Additional $10. per person.
*OPTIONAL PASS AROUND HORS D’ OEUVRES
(Served Upon Arrival)
Add $5 per person
Homemade French bread pizzas
Cajun Sesame Chicken
Sausage Stuffed Mushrooms
Spinach Ricotta Baked Puff Pastry
Bell Pepper Mascarpone Rice Balls
Shrimp And Artichoke Tempura
*OPTIONAL PASS AROUND ITEMS
*Brie Raspberry Pastry Sack: Add $2. per person
*Veal Swedish Meatballs w/ demi glaze Add $3. per person
*Ginger shrimp: Add $3. per person.
*Chicken or Beef Vegetable Skewers: Add $5. per person.
*Scallops Wrapped w/ Bacon: Add $5. per person.
*Dijon Crusted Lamb Chops: Add $7. per person.
*Filet Mignon on Toasted Garlic Bread: Add $7. per person
*Pistachio crusted Seared Ahi Tuna: Add $7. per person
HOT BUFFET
HOT BUFFET PASTA
PENNE A LA VODKA: Shallot vodka plum tomato cream sauce.
ORRECHIETTE AGLI OLIO W/ BROCCOLI RABE: Light garlic white wine.
EGGPLANT ROLLANTINE: Rolled w/ Ricotta, Baked w/ mozzarella.
RIGGATONI W/ SWEDISH MEAT BALLS: Served w/ a white wine Italian parsley Parmesan pesto.
HOT BUFFET ENTREES
CHICKEN GIAMBOTTA: Sautéed breast w/ peppers, onions, crumbled Italian sausage and potatoes in a sherry wine, plum tomato basil.
VEAL SCALOPPINI: Sautéed scaloppini in a white wine lemon butter w/ artichoke hearts, sun dried tomato and baby capers.
SALMON DIJONAISE: Baked fillet in a shallot, vermouth, Dijon, honey glaze touch of cream sauce, w/ fresh diced tomato.
* OPTIONAL HOT BUFFET ITEMS
FRIED CALAMARI: Additional $4. per person
SEAFOOD FRA DIAVOLO: Shrimp, clams, mussels, calamari in a spicey red sauce. Additional $5. per person
* OPTIONAL HOT CARVING STATION
ROAST BEEF TENDERLOIN
AND
CARVED CENTER CUT PORK LOIN
Additional $5. per person
DESSERTS
GOURMET PASTRIES
OR
CHOCOLATE MOUSSE CAKE W/ INSCRIPTION.
BEVERAGES
Soft drinks, coffee and tea.
LIQUOR OPTIONS
Running bar tab: all drinks placed on a tab.
Cash bar (customer pays for drink as ordered)
Open wine and domestic beer (up to four hours) $8. per person
Open bar $20 per person for up to four hours (including all top shelf brands).
Maggs of wine: 1.5 liter yields approx. nine glasses, charge by the usage $32 per bottle.
COST
Call or Email Marco Solari
At
201-487-1969
or
Marcohsolari@aol.com
For Prices