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Calamari Fritti |
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With salsa piccante and banana peppers |
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Antipasto Platter |
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Genoa salami, capicola, sopressata, fresh mozzarella, provolone cheese, asparagus and cured olives |
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Bruschetta Mozzarella |
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Tomato – Basil salad with toasted foccacia and fresh mozzarella cheese |
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Baked Blue Point Oysters |
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With creamed leeks and asiago cheese |
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| Eggplant Rollatini |
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| Stuffed with ricotta, mozzarella, parmesan and prosciutto topped with marinara |
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| Suppli al Telefono |
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Risotto balls stuffed with fresh mozzarella, breaded, fried and served with marinara sauce
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- Insalate - |
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| Caesar Salad |
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| Crisp romaine lettuce and garlic croutons tossed in our house Caesar dressing |
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| Baby Arugula and Tomato |
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With truffle oil, balsamic alfico drizzle, red onion and shaved ricotta salata |
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- Entrees - |
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| Penne Boscaiola al Forno |
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| Sautéed onions, mushrooms, prosciutto and penne tossed in a pink sauce with reggiano & asiago cheese and baked |
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| Chicken al Melograno |
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| Pan roasted with a tangy pomegranate and sun dried cranberry glaze served with sweet potato mashed and asparagus |
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| Veal Oscar |
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Sautéed with lobster meat and asparagus with Hollandaise sauce served with fettuccine |
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| Catalina Roasted Salmon |
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| Topped with creamy cucumber mascarpone served with au gratin potatoes and seasonal |
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| Grilled 14-ounce Pork Chop |
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Grilled with picante peach demi glaze served with sweet potato mashed and asparagus |
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Price: $30 / person |
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Banquet Menu for Parties of 20 or more. Price includes one Appetizer per two guests, choice of Soup of the day or Salad, one Entrée and Coffee or Tea. Gratuity is not included. Light Banquet menu for $25 / person includes one salad and one Entrée and Coffee or Tea. |
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