CHEF'S DINNER
5 COURSE DINNER $48 PER PERSON PLUS TAX
4 COURSE DINNER $42 PER PERSON PLUS TAX
$160.00 PER EVENT CHEF SERVICE CHARGE
$35 ADDITIONAL CHEF SERVICE CHARGE FOR SATURDAY NIGHTS
Minimum 8 guests (at your location)
Dinner service includes all china, silverware and linen napkins included.
Add Hors D’Oeuvre’s to your dinner for an additional $5.25 per person, list available upon request.
SCROLL DOWN FOR MENU SELECTION
APPETIZERS
Fried homemade mozzarella and roasted peppers
Roasted eggplant With sautéed zucchini and yellow squash
Roasted Portobello mushrooms with gorgonzola cheese
Grilled pizza with caramelized onions, sweet cheese
Melon and Prosciuitto with mint
Puff pastry stuffed with spinach and roasted peppers
Crab and clam corn chowder
Cream of asparagus and tomato soup
Baked onion soup with port wine and Swiss cheese
Minestrone soup
Chicken and spinach tortellini soup
Cream of five onion soup
PASTA & RISOTTO
Tortellini in a vodka tomato cream sauce with sweet basil
Seafood lasagna with shrimp and scallops and crab meat
Classic lasagna with Béchamel and Bolognese sauce
Wild mushroom risotto with champagne mushroom cream sauce
Pappardelle with braised veal and roasted pumpkin
Baked gnocchi with roasted grape tomatoes, sweet basil and mozzarella cheese
Risotto with crab and sweet corn
Duck ravioli with sherry sauce and wild mushrooms
Cavatelli with broccoli rabe, sweet Italian sausage, roasted garlic and assiago
Gemelli with roasted garlic cream sauce and sweet peas
FISH
Herb broiled shrimp on a bed of braised radicchio with balsamic
Peppered loin of tuna with wasabi vinaigrette
Grilled medallion of salmon with fennel and orange salad
Baked Portobello mushroom stuffed with crab and spinach
Sautéed crab cake on a Bed creamed spinach +$2
Grilled marinated shrimp with mango salsa
Broiled filet of lemon sole with sautéed spinach and orange citronette
Tuna tartar with whole grain mustard sauce
Pan seared scallops with Yukon gold potato and shitake hash +$5
Sautéed calamari with white wine, tomato and oregano
Baked BBQ clams with bacon and assiago
ENTREES
Sautéed medallions of veal with wild mushroom port wine cream
Roasted loin of pork with Granny Smith apples and mashed sweet potatoes
Grilled pork tenderloin with sun dried cherry risotto
Roasted stuffed Cornish hen with brioche and roasted vegetables
Loin of lamb with truffle sauce PLUS $6 PP
Filet mignon with Hunter sauce PLUS $6 PP
Braised lamb shank with butternut squash polenta
Braised osso bucco with saffron risotto and gremolata PLUS $6 PP
New York strip steak au poivre or pizziolia PLUS $6 PP
Roasted breast of duck with sun dried cherries
Veal rollatini stuffed with sautéed
spinach and golden raisins
DESSERTS
Baked berries with mascarpone cheese
Vanilla bean crème bruleé
Warm pineapple upside down cake
Flourless chocolate torte with raspberry coulis
Tiramisu
Crème caramel
Strawberries with balsamic
Chocolate lava cake
Sautéed berries with Grand Marnier and ice cream
Baked ricotta pudding
Fried Ricotta fritters with mango sauce
Baked peaches with amoretti
New York cheesecake
Warm Baked apple tart with Cinnamon and raisins
Warm peach and blueberry cobbler