Italian Menu

Starters:

Antipasti:
  1. Tray with mixed deli meats such as Capocollo, Mortadella and salami wrapped bread sticks
    OR
  2. Mixed Nuts, olives, roasted red peppers, marinated cherry tomatoes
Bruschetta
  • Balsamic infused chopped tomatoes with fresh basil on toasted ciabatta bread slices then topped with shredded parmesan cheese.
Shrimp Cocktail Shooters
  • Large shrimp served in a shot glass with a dollop of cocktail sauce
Prosciutto-Wrapped Fig
  • Fresh figs wrapped in prosciutto and cooked until crisp and nicely browned
Sausage Stuffed Mushrooms - Romano, garlic and sausage
Provolone stuffed Portabella Mushroom-baked

Salads:

Caesar Salad - from the famous restaurant, Carmine’s in New York

Caprese
  • Fresh tomatoes layered with mozzarella and a pesto drizzle
Mixed Greens
  • Baby greens served with fresh croutons and light herb dressing
Spinach and Citrus
  • Baby Spinach leaves with crumbled gorgonzola cheese, roasted pine nuts, dried cranberries, and sliced topped with a citrus dressing
Tasty Temptations Italian Salad
  • Mixed greens, chopped celery, red onion, cherry tomatoes, Sicilian olives and pepperoncini, dressed with a traditional Italian dressing
Pesto Pasta Salad
  • White beans, baby arugula, pasta and Parmigiano-Reggiano shavings with a red wind vinaigrette and pine nuts

Entrée:

Pappardelle with Fresh Tomato Sauce and Italian Sausage (can make without sausage for
vegetarian)

Pappardelle Florentine- same as above with spinach added

Fettuccini with Wild Mushroom Sauce
  • Sophisticated flavors of exotic mushrooms and herbs shine in a sauce you can’t get enough of!
Chicken Fettuccini Alfredo
  • Grilled chicken smothered in a rich, creamy parmesan Alfredo sauce
Eggplant Parmigiana with Penne & Marinara (vegetarian)

Chicken Parmigiana with Penne and Marinara

Italian Sausage and Peppers
  • with either Angel Hair Pasta or Rotini and Red sauce
Lasagna
  • meat or vegetarian with a side of mixed zucchini, mushrooms and cherry tomatoes
Shrimp Marinara
  • Lightly roasted shrimp in marinara sauce with atop angel hair pasta
Spiced Roast Pork Tenderloin on a bed of roasted vegetables:
  • A blend of and spices mingle with carrots, parsnips, red onion and Brussel sprouts.
Steak Diane:
  • Pan Seared Beef Sirloin served with a mushroom and wine sauce

Sides:

Garlic and Herb Bread or Garlic Bread Parmigiana
Roma Tomato and Zucchini Gratin:
  • Layers of tomato, zucchini and Parmesan cheese topped with basil and crisp bread crumbs.
Oven Roasted Fall Vegetables:
  • Carrots, squash, parsnip, turnip, Brussel sprouts
Green Beans Romano: 
  • Fresh beans with sautéed prosciutto, tomato, and basil
Roasted Cauliflower: with garlic and parmesan

Green Vegetable Medley:
  • Sugar Snap Peas, French Green Beans, Asparagus and peas sautéed with shallots

Dessert:

Zabaglione with Strawberries
  • The dessert version is a light as air custard, whipped to incorporate a large amount of and topped with fresh strawberries
Apple Bread Pudding with Brandy Sauce
  • Hot bread pudding with apples, raisins, and cinnamon topped with brandy sauce
Italian Trifle with Marsala Syrup
  • Marsala drenched squares of soft sponge cake layered with vanilla-infused pastry cream and topped with fresh fruit
Tiramisu
  • The perfect end to a delicious meal, one that will have you lingering at the table with friends-chocolate, expresso, mascarpone and whipped cream
Almond Tart with Champagne Spiked Sabayon
  • A rustic desert from Northern Italy. Crisp, buttery and nutty cross between biscotti and shortbread, to dip into the airy desert sauce.
Chocolate Pecan Tart
  • The taste of both worlds, pecan pie and chocolate!