Catering
SITDOWN PREFIX
CHAMPAGNE TOAST
FIRST COURSE
(Choose One Served Individually)
TRI COLOR FUSILLI PASTA: Sweet Roasted red bell pepper creamy parmesan pesto.
PENNE A LA VODKA: Shallot, vodka, plum tomato pink sauce.
CAVATELLI AGLI OLIO: Sauteed in a garlic, white wine, broccoli rabe, diced tomato.
RIGGATONI BOLOGNESE: Beef and veal pink meat sauce.
*TRADIONAL SAUCES SUCH AS; ~ FILET DI POMADORRA W/ PROSCIUTTO ~ ALFREDO ~ CARBONARRA ~ AND MANY PESTO STYLES ARE AVAILABLE UPON REQUEST.
SECOND COURSE
(Choose a salad)
GARDEN SALAD: Tossed greens, tomato, onion, cucumber, olive, carrot, Italian vinaigrette.
TRI COLOR SALAD: Tossed young field greens, raddichio, endive, sun dried fruit, candied nuts, creamy goat cheese, fresh raspberry vinaigrette.
CAESAR SALAD: Tossed romaine in a creamy classic Caesar dressing, crouton, shaved reggiano cheese.
ENTRÉE COURSE
(Choose three Entrees)
BAKED TILAPIA: Fresh white fish, skillet braised w/ a seasoned calamatta olive crumb – Carved leeks, lemon white wine sauce.
HERB POLENTA CRUSTED WILD SALMON FILLET: Pan crisped – Parmesan Basil Pesto, Diced concasse tomato finish.
VEAL ROLLANTINI: Scaloppini rolled w/ a Sharp Fontina cheese, Baby asparagus & Roasted red bell pepper – Julienne prosciutto, Madiera Wine, demi glaze touch of cream.
VEAL SCALOPPINI: Dipped in egg, sautéed in a light shallot, Brandy, Green peppercorn, lemon butter sauce w/ carved hearts of palm.
STUFFED BAKED CHICKEN: Pocketed w/ a ricotta, mozzarella cheese chopped spinach stuffing, Crumb crusted & baked – Fresh basil tomato ragout.
PARMESAN CRUSTED CHICKEN BREAST CUTLET: Pan crisped in extra virgin olive oil & finished w/ a sherry wine basil cream sauce.
*TRADITIONAL RECIPES SUCH AS; ~ PARMESAN ~ FRANCESE ~ MARSALA ~ SALTIMBUCCA AND MANY OTHERS ARE AVAILABLE UPON REQUEST.
ALL ENTREES ARE SERVED WITH A SMASHED POTATO AND FRESH VEGETABLE.
DESSERT
CHOCOLATE MOOSE CAKE WITH INSCRIPTION
OR
GOURMET ITALIAN PASTRIES
BEVERAGES
Soda, juices, coffee and tea included.
Pellegrino, Voss Water, Cappuccino And espresso are not included.
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) $10. 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.
OPTIONAL ITEMS
COCKTAIL HOUR STATIONARY HORS D’ OEUVRES BUFFET:
Crudités – Cold Antipasto – Fried Calamari – Grilled Herb Marinated Chicken Vegetable Skewers. $8. per person.
Cocktail hour hors d’ oeuvres: Homemade French bread pizzas, sausage stuffed mushrooms, Spinach Ricotta Pastry Cups, Cajun Sesame Chicken Skewers. $5, per person.
*Tempura Shrimp & Artichoke Skewers. Add. $2. per person
*Dijon Crusted Lamb Chops. Add $3. per person
*Scallops wrapped w/ bacon. Add $3. per person.
Cold antipasto: Fresh mozzarella, tomato, roasted peppers, sun dried tomato, Genoa salami, prosciutto, suprasada, artichoke olive bruschetta. $5. per person.
HOT ANTIPASTO: Fried calamari, sausage stuffed mushrooms, mussels, baked clams oreganatto & casino. $8. per person.
CHILDREN’S MENU: (Served individually as a combo plate) Chicken fingers, French fries, ravioli. $12.
KIDS BUFFET
($15. per child, minimum 10 kids)
CHICKEN FINGERS – FRENCH FRIES (1/2 PAN EACH)
CHEESE RAVIOLI – ZITI W/ BUTTER SAUCE (1/2 PAN EACH)
SMALL COLD PLATE: Olives, Celery, Carrots, American Cheese.
*Items can be mixed & matched and price adjusted accordingly.
COST
Call or Email Marco Solari
At
201-487-1969
or
Marcohsolari@aol.com
For Prices