Catering Menus
Dinner I
Hors d’oeuvres
Proscuitto wrapped asparagus with truffle oil
Mushroom and cheese phyllo tartlets
Fig and gorgonzola crostini
Antipasti
Zuppa di Gialla
roasted butternut squash soup
Insalata Tricolore
tossed salad of Belgian endive, baby arugula, radicchio and lemon infused oil
Main Course
Salmon alla Piccata
Grilled salmon sautéed with lemon, capers, white wine and butter
Pollo Ripieno
oven-roasted chicken breast stuffed with mushrooms, spinach and cheese
Bistecca di Manzo
seared Ribeye steak with a cabernet-demi glace
Dolci
Torta di Gianduia
chocolate-hazelnut mousse tart
Dinner II
Hors d’oeuvres
Arrancini Risotto Balls
Assorted Brucetta
Tartlets with bay shrimp and mango
Antipasti
Pappa di Pomodoro
Tuscan tomato and bread soup
Insalata Gorgonzola
hearts of Romaine with dried cherries, Italian blue cheese and walnuts
Main Course
Filetto di Manzo
seared filet mignon with a truffle-demi glace
Rombo al Forno
Alaskan halibut topped with a mango-mint salsa
Canard
Seared breast of duck with cherry sauce
Dolci
Tiramisu
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