Italian Themed Menu

Hors D’ Oeuvres :

  • Prosciutto and Mascarpone Stuffed Parmesan Puffs
  • Asparagus and Parma Ham in Phyllo with a Smoked Chive Dip
  • Antipasto Platter
  • Petite Mozzarella, Tomato, and Fresh Basil Skewers with Pesto Dipping Sauce
  • Assorted Bruschetta
  • Carpaccio Served with Lemon and Capers
  • Asparagus Wrapped in Prosciutto deParma served with Roasted Garlic Aioli

Salad :

  • Mesclun Greens, Carrots and Sliced Red Radishes with Chianti Wine Vinegar and Extra Virgin Olive Oil
  • Arugula, Smoked Prosciutto, Toasted Walnuts, and Shaved Pecorino Romano with a Caramelized Pear Balsamic Vinaigrette
  • Panzanella Bread Salad
  • Traditional Caesar Salad with Shaved Parmesan and Garlic Croutons
  • Baby Romaine with Yellow and Red Tomatoes, Marinated Artichokes and Boccacini Mozzarella tossed with a Lemon and Basil Vinaigrette

Starches :

  • Roasted Scallion and Garlic Whipped Potatoes
  • Herb Roasted Fingerling Potatoes topped with Romesco Sauce
  • Oven Roasted Rosemary Potatoes
  • Wild Mushroom Risotto

Entrée :

  • Meat and One Pasta Dish
  • Pesto Crusted Salmon
  • Roasted Chicken Breast with a Ragout of Wild Mushrooms, Artichokes and Sonoma Tomatoes
  • Chicken Roulade Filled With Smoked Gouda, Spinach and Sun-Dried Tomatoes
  • Grilled Tri-Tip Drizzled with Balsamic Glaze and Finished with a Gorgonzola Cream
  • Chicken Marsala
  • Chicken Picatta with Caper and Lemon Wine Sauce
  • Rosemary and Parmesan Crusted Pork Loin
  • Flank Steak Stuffed with Italian Breadcrumbs and Cheese and Simmered in a Rich Tomato and Red Wine Sauce

Pasta Entrees :

  • Spaghetti Bolognaise
  • Chicken Manicotti with a Red Pepper Cream Sauce
  • Ziti Pasta Baked with Marinara Sauce, Herbed Ricotta, Parmesan, Romano, Fontina and Mozzarella Cheese
  • Portobello Mushroom-filled Ravioli in a Creamy Smoked Cheese and Sun Dried Tomato Sauce
  • Penne Pasta in a Light Marinara, with or without Meatballs
  • Chicken Fettuccine
  • Lemony Chicken Pasta Primavera
  • Linguine al Pesto

Vegetables :

  • Mushroom, Artichoke and Pepper Torte
  • Blue Lake Green Beans with Roma Tomatoes and Roasted Shallot Oil
  • Fresh Spinach with Butter, Parmesan and a Hint of Nutmeg
  • Summer Squash with Onions, Red Peppers, Oregano and Fresh Basil
  • Balsamic Grilled Vegetables Assorted Dinner Rolls and
  • Sliced Breads (Included)
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