Parties

2 Course Package – $33.00 Per Person

 Beverages include:
Soda, Brewed Iced Tea, Coffee, Tea

                                             SALADS & APPETIZERS
(Your Guests Choose one of the following)
-Traditional Caesar
-Mixed Field Greens
-Spinach Salad
-Eggplant Rollantini
-Fried Calamari
-Black Cultivated Mussels (red or white)

                                                              ENTRÉES
(Your Guests Choose one of the following)
-Linguini & Clams (red or white)
-Beef Braciola – Thin sliced beef cutlet stuffed with frittata of broccoli rabe and prosciutto “nished with a tomato and wine demi glace’ served over green pea-Parmigiano risotto.

-Chicken Breast al Carciofi- Sautéed chicken breast with artichoke hearts, butter, roasted garlic, and sun dried tomatoes in a lemon white wine sauce.               -Chicken al Fontina – Sautéed chicken breast served in a lemon butter white wine sauce topped with grilled asparagus, roasted red peppers, and melted Fontina cheese.                                                                                                                                           -Pan Seared Salmon – Parmesan cheese crusted, baked in the oven and
served with diced shrimp, diced roasted peppers, basil and a lemon butter white wine sauce.

-Tilapia Giovanni – Ecuadorian white fish, egg battered & sautéed with
capers, sun dried tomatoes, wild mushrooms, lemon, butter & white wine.

3 Course Package – $39.00 Per Person

                                                                  SALADS
(Your Guests Choose one of the following)
-Mixed Field Greens – With olive oil balsamic vinaigrette, tomatoes and cured olives.

-Traditional Caesar Salad – Romaine lettuce tossed with Parmigiano cheese and garlic croutons in our House-made, traditional Caesar dressing.

-Spinach Salad – Tossed with balsamic vinaigrette and garnished
with hearts of palm and roasted peppers.

                                                          APPETIZERS
(Your Guests Choose one of the following)
-Eggplant Rollantini – Sliced eggplant, breaded and stuffed with seasoned
ricotta, parmigiano and Prosciutto, topped with fresh mozzarella, tomato sauce and baked in the oven.

-Fried Calamari – Served with a side of marinara sauce (sweet or hot)

-Black Cultivated Mussels (red or white)

                                                          ENTRÉES
(Your Guests Choose one of the following)
-Linguini & Clams (red or white)
-Beef Braciola - Thin sliced beef cutlet stuffed with frittata of broccoli rabe and proscuitto, finished with a tomato and wine demi glaze served over sweet pea risotto
-Chicken Breast al Carciofi – Sautéed chicken breast with artichoke hearts, butter, roasted garlic, and sun dried tomatoes in a lemon white wine sauce.

-Chicken Scarpariello – Breast of chicken, sautéed in olive, garlic, sweet Italian sausage, rosemary and a touch of balsamic demi-glace served on a bed of parpadella pasta.

-Pan Seared Salmon – Parmesan cheese crusted, baked in the oven and
served with diced shrimp, diced roasted peppers, basil and a lemon butter white wine sauce.

-Tilapia Giovanni – Ecuadorian white fish, egg battered & sautéed with capers, sun dried tomatoes, wild mushrooms, lemon, butter & white wine.

4 Course Package – $48.00 Per Person

-Mixed Field Greens – With olive oil balsamic vinaigrette, tomatoes and cured olives.

-Traditional Caesar Salad- Romaine lettuce tossed with Parmigiano cheese and garlic croutons in our House-made, traditional Caesar dressing.

-Spinach Salad – Tossed with balsamic vinaigrette and garnished
with hearts of palm and roasted peppers.

APPETIZERS
(Your Guests Choose one of the following)

-Eggplant Rollantini – Sliced eggplant, breaded and stuffed with seasoned
ricotta, parmigiano and Prosciutto, topped with fresh mozzarella, tomato sauce and baked in the oven.

-Fried Calamari – Served with a side of marinara sauce (sweet or hot)

-Black Cultivated Mussels (red or white)

PASTAS
(Your Guests Choose one of the following)

Penne a la Vodka – Bound in a tomato cream sauce tossed with
onions, pancetta and fresh basil.

-Linguini Gamberi – Tossed with sautéed garlic, jumbo shrimp and
arugula in a white wine tomato sauce.

-Broccoli De Rabe and Sweet Sausage – Sautéed together with roasted red peppers and garlic then tossed with a blend of demi-glace and tomato sauce served over a bed of orichette pasta.

ENTRÉES
(Your Guests Choose one of the following)

 -Lamb Osso Buco – Slow cooked lamb shank set in a pool of
tomato enhanced red wine demi-glace over a bed of parpadella pasta.

-Chicken Breast al Carciofi – Sautéed chicken breast with artichoke hearts, butter, roasted garlic, and sun dried tomatoes in a lemon white wine sauce.

-Chicken Scarpariello – Breast of chicken, sautéed in olive, garlic, sweet Italian sausage, rosemary and a touch of balsamic demi-glace served on a bed of parpadella pasta.

-Pan Seared Salmon – Parmesan cheese crusted, baked in the oven and
served with diced shrimp, diced roasted peppers, basil and a lemon butter white wine sauce.

-Tilapia Giovanni – Ecuadorian white fish, egg battered & sautéed with
capers, sun dried tomatoes, wild mushrooms, lemon, butter & white wine.

-Veal Scaloppini Saltimbocca – Scaloppini of sautéed veal topped with Prosciutto, baby spinach and fresh mozzarella cheese served with a wild mushroom tomato demi-glace.

-Veal Asparagus – Veal sautéed in a lemon, butter and white wine sauce, served with roasted garlic, fresh asparagus and sun dried tomatoes.