Off - Site Catering Menu

Appetizers 12


Fruit and Cheese Platter

Italian Parmigiano Reggiano, Dutch Prima Donna, Gorgonzola. Served with an assortment of traditional sweet and salty sides



Prosciutto, salami, mortadella, parmesan, provolone, gorgonzola, mozzarella, tomato, marinated vegetables and olives


Traditional Italian Bruschetta

Fresh mozzarella, tomato, garlic, basil and extra virgin olive oil on toasted baguette



In marinara sauce


Truffle Risotto Bites

- Mini creamy risotto bites lightly breaded, deep fried, and tossed in ParmigianoReggiano cheese. Drizzled with black truffle oil. Served with a side of tomato sauce


Fried Mozzarella

Hand breaded, browned and served with marinara


Prosciutto Wrapped Shrimp

Black tiger shrimp grilled and wrapped in prosciutto di Parma. Served with Burre Blanc sauce on the side


Chicken Skewers

Chicken breast marinated in mustard and herbs. Grilled and served with Greek salad and a side of sriracha and teriyaki aioli



House Salad

Mixed greens, cucumber, tomato, banana peppers, radish and beets


Bistro Salad

- Arugula, strawberries, feta cheese, candied walnuts, prosciutto and golden raisins drizzled with raspberry vinaigrette


Caesar Salad

Romaine hearts, parmesan, tomatoes, and croutons


Mozzarella Caprese

Fresh mozzarella and Roma tomatoes with crushed garlic, basil, olive oil and a balsamic reduction


Grilled Vegetables

Marinated in extra virgin olive oil and herbs de Provence (Zucchini, Mushrooms, Red Peppers, Onions and Tomatoes)


Saldads 1
Entrée 3


Spaghetti Marinara

Homemade marinara with fresh tomatoes and Italian herbs


Penne Alla Vodka

Shallots, tomatoes, basil and parmesan sautéed with vodka, cream and marinara


Penne Carbonara

Prosciutto di Parma, bacon, onion and parmesan with heavy cream


Baked Penne Eggplant Rollatini

Thin sliced eggplant stuffed with a cheese trio and Italian herbs. Served over penne pasta with marinara sauce, mozzarella cheese, and baked



Layers of beef, pasta, blended cheese and marinara


Chicken Parmigiana

Breaded and topped with marinara, mozzarella and served with pasta marinara


Chicken Saltimbocca

Sautéed with mushrooms, prosciutto and fresh mozzarella in a Marsala wine sauce. Served over spaghetti


Chicken Francese

Light dusting of flour sautéed with white wine, lemon and butter and served over sautéed spinach


Shrimp Scampi

Black tiger shrimp sautéed in butter with diced tomatoes and white wine. Served over fresh linguine pasta


Short Ribs Risotto

Slow braised shredded boneless short ribs and shiitake mushrooms. Sautéed in butter with shallots, roasted garlic, Arborio rice, and beef stock. Finished with a touch of cream and imported Parmigiano-Reggiano. Topped with micro greens



Cooked in a garlic cream sauce with Parmigiano-Reggiano cheese, wild mushroom trio and, shredded roasted chicken







Desserts 3