special ocassions · summer vegetable gazpacho shooters topped with sour cream tomato-basil soup...
TRANSCRIPT
SPEC
IAL OC
ASSIO
NS
THE VERDE( $ 4 0 pe r pe r s o n )
Your choice of :
Two Hors D’oeuvres
One Salad
One Entree
One Accompaniment
One Baked Good
VINEYARD BRUNCH( $ 4 0 pe r pe r s o n )
Seasonal Fruit Display
Assor ted Muffins , Scones & Breakfast Breads
Scrambled Eggs (Choice of gr i l led veggie scramble OR c lass ic)
Breakfast Meat (Choice of bacon OR sausage)
Cr ispy Rosemar y Potatoes
Freshly brewed coffee, hot and iced tea , f resh squeezed orange juice
THE PISA( $ 4 5 pe r pe r s o n )
Your choice of :
Two Hors D’oeuvres
One Salad
One Entree
One Accompaniment
One Baked Good
(Ser ved with s easonal vegetable s )
THE ROSSO ( $ 5 5 pe r pe r s o n )
Your choice of :
Four Hors D’oeuvres
Two Salads
Three Entrees
Two Accompaniments
One Baked Good
WOOD F IRED PIZZA PARTY
( $ 4 5 pe r pe r s o n )
Your choice of :
Two Hors D’ Oeuvres
Two Salads
Three Wood F ired Pizzas
THE PORTOFINO( $ 58 pe r pe r s o n )
Your choice of :
Four Hors D’oeuvres
Two Salads
Three Entrees
One Accompaniments
One Baked Good
(Ser ved with s easonal vegetable s )
THE BIANCO ( $ 48 pe r pe r s o n )
Your choice of :
Three Hors D’oeuvres
Two Salads
Two Entrees
Two Accompaniments
One Baked Good
DELTA MIXER ( $ 4 5 pe r pe r s o n )
Your choice of :
F ive Hors D’ Oeuvres
Two Wood F ired Pizzas
THE AMALFI ( $ 5 3 pe r pe r s o n )
Your choice of :
Three Hors D’oeuvres
Two Salads
Two Entrees
One Accompaniments
One Baked Good
(Ser ved with s easonal vegetable s )
BUFFET MENUS
PLATED MENUS
Seasonal Fruit Display
Assor ted Muffins , Scones & Breakfast Breads
Scrambled Eggs (Choice of gr i l led veggie scramble OR c lass ic)
Breakfast Meat (Choice of bacon OR sausage)
Cr ispy Rosemar y Potatoes
Freshly brewed coffee, hot and iced tea , f resh squeezed orange juice
VINEYARD BRUNCH( $ 4 0 pe r pe r s o n )
BUFFET MENUS
DELTA MIXER( $ 4 5 pe r pe r s o n )
BUFFET MENUS
Your choice of :
F ive Hors D’ Oeuvres
Two Wood F ired Pizzas
= Vegetar ian
HORS D ’OEUVRES(Se lec t F ive)
MAPLE GLAZED PORK BELLY BITES
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate r melon
WHISKEY GLAZED CHICKEN SKEWERS
JERK CHICKEN & PEACH SKEWERS
CHICKEN SALTIMBOCCA SKEWERS
CHAR-GRILLED FLANK STEAK SKEWERS
W ith ja lapeno v inaig r e t te
HONEY SESAME BEEF SKEWERS
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded c abbage & a ch ipo t l e c r ema
CAJUN SHRIMP & ANDOUILLE BITES
W ith a Ne w O r l eans c r eam sauc e
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab &
ar t i choke spr ead
SESAME CRUSTED TUNA CRISPS
Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons
wi th wasab i dr e s s ing & p i ck l ed vege tab l e s
CHILLED PRAWN COCKTAIL SHOOTERS
Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam and cu cumber- cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup &gorgonzo la sauc e
PROSCIUTTO WRAPPED ASPARAGUS
STUFFED MUSHROOMS
Choi c e o f f enne l & sausage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta and G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine
r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
DELTA MIXER
= Vegetar ian
DELTA MIXER
MARGHERITA
Fr e sh Mozzar e l la , S an Mar zano Tomatoe s and ba s i l
BARTLETT & BLUE
Loca l Bar t l e t t pear s , c a ramel ized on ions , sp ina ch , Po int Re ye s B lue , gar l i c and S c iab i ca & Sons Ol ive Oi l
SLOUGHHOUSE
Sloughhous e Far ms o rgani c mushrooms , f r e sh mozzar e l la , parmesan , r o s emar y, gar l i c and S c iab i ca & Sons Ol ive Oi l
CLASSICO
Molinar i Peppe r oni , f r e sh mozzar e l la , S tani s lau s tomatoe s
TRE CARNE
P r o s c iu t to, Hot Coppa , Sopr e sa t ta , f r e sh mozzar e l la , sp i c y tomato sauc e , O regano and parmesan
WOOD F IRED PIZZAS(Se lec t Two)
WOOD F IRED PIZZA PARTY( $ 4 5 pe r pe r s o n )
BUFFET MENUS
Your choice of :
Two Hors D’ Oeuvres
Two Salads
Three Wood F ired Pizzas
= Vegetar ian
HORS D ’OEUVRES(Se lec t Two)
MAPLE GLAZED PORK BELLY BITES
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate r melon
WHISKEY GLAZED CHICKEN SKEWERS
JERK CHICKEN & PEACH SKEWERS
CHICKEN SALTIMBOCCA SKEWERS
CHAR-GRILLED FLANK STEAK SKEWERS
W ith ja lapeno v inaig r e t te
HONEY SESAME BEEF SKEWERS
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded c abbage & a ch ipo t l e c r ema
CAJUN SHRIMP & ANDOUILLE BITES
W ith a Ne w O r l eans c r eam sauc e
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab &
ar t i choke spr ead
SESAME CRUSTED TUNA CRISPS
Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons
wi th wasab i dr e s s ing & p i ck l ed vege tab l e s
CHILLED PRAWN COCKTAIL SHOOTERS
Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam and cu cumber- cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup &gorgonzo la sauc e
PROSCIUTTO WRAPPED ASPARAGUS
STUFFED MUSHROOMS
Choi c e o f f enne l & sausage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta and G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine
r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
WOOD F IRED PIZZA PARTY
= Vegetar ian
WOOD F IRED PIZZA PARTY
CAESAR
Choi c e o f ka l e O R r omaine l e t tu c e wi th gar l i c c r outons , parmesan & hous e made Cae sar dr e s s ing
MEDITERRANEAN
Romaine l e t t u c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged ba l sami c v ina ig r e t te
BABY SPINACH & PAPAYA
W ith c r i sp ba con , goa t ch e e s e , papaya and po l enta c r outons in a hone y-Di jon v inaig r e t te
ITALIAN CHOP
Chopped r omaine wi th r oa s ted turke y , sa lami , p r o vo lone , parmesan , cu cumber s , tomatoe s & mar inated garbanzo beans in an I ta l ian
he rb-parmesan v inaig r e t te
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c v ina ig r e t te
ARUGULA & ROASTED BEET
Thyme and r o s emar y, baby ar ugu la & goat che e s e wi th a r oa s ted gar l i c r ed wine v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
FARMER’S MARKET
Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s & co r nbr ead c r outons in a tar ragon dr e s s ing
SALADS(Se lec t Two)
= Vegetar ian
WOOD F IRED PIZZA PARTY
MARGHERITA
Fr e sh Mozzar e l la , S an Mar zano Tomatoe s and ba s i l
BARTLETT & BLUE
Loca l Bar t l e t t pear s , c a ramel ized on ions , sp ina ch , Po int Re ye s B lue , gar l i c and S c iab i ca & Sons Ol ive Oi l
SLOUGHHOUSE
Sloughhous e Far ms o rgani c mushrooms , f r e sh mozzar e l la , parmesan , r o s emar y, gar l i c and S c iab i ca & Sons Ol ive Oi l
CLASSICO
Molinar i Peppe r oni , f r e sh mozzar e l la , S tani s lau s tomatoe s
TRE CARNE
P r o s c iu t to, Hot Coppa , Sopr e sa t ta , f r e sh mozzar e l la , sp i c y tomato sauc e , O regano and parmesan
WOOD F IRED PIZZAS(Se lec t Three)
Your choice of :
Two Hors D’oeuvres
One Salad
One Entree
One Accompaniment
One Baked Good
THE VERDE( $ 4 0 pe r pe r s o n )
BUFFET MENUS
= Vegetar ian
HORS D ’OEUVRES(Se lec t Two)
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate rmelon
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded cabbage & a ch ipo t l e c r ema
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab & ar t i choke spr ead
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam and cu cumber-cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s and ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s and whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup and gorgonzo la sauc e
STUFFED MUSHROOMS
Choi c e o f f enne l and sau sage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta & G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e and app l e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
THE VERDE
= Vegetar ian
MEATS & F ISH
SMOKED TRI -T IP ‘SALMORIGLIO ’
Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-he rb-gar l i c sau c e
CHICKEN BASIL ICO
G r i l l ed ch i ck en wi th hous e made ba s i l pe s to, topped wi th par mesan , ba s i l & p ine nut s
HERB CRUSTED PORK LOIN
W ith a ba l sami c Di jon pan sauc e
CHAR-GRILLED MAHI MAHI
W ith pear l on ion-pance t ta v ina ig r e t te & ar ugu la pe s to
CARIBBEAN SALMON
Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e sa l sa
VEGETARIAN & PASTA
GRILLED VEGETABLE LASAGNA
G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s , h e rbed r i c o t ta , mozzar e l la ,
par mesan & hous e made mar inara
CAESAR
Choi c e o f ka l e O R r omaine l e t t u c e wi th gar l i c c r outons , par mesan & hous e made Cae sar
dr e s s ing
MEDITERRANEAN
Romaine l e t tu c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged
ba l sami c v ina ig r e t te
WOOD F IRED VEGGIES & POLENTA
Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta &
I ta l ian l emon-he rb-gar l i c sau c e
TORTELLINI FORMAGGIO
Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam sauc e
PORK FUSSIL I
Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our c r eam & habanero pe s to
CARBONARA
Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam
RIGATONI BOLOGNESE
Rigatoni s e r ved in a r i ch & c r eamy I ta l ian meat sau c e topped wi th parmesan & bas i l
PENNE ROMA
Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c , mar inara & or egano topped
wi th f e ta
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c
v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
ENTREES(Se lec t One)
SALADS(Se lec t One)
THE VERDE
= Vegetar ian
ACCOMPANIMENTS(Se lec t One)
VEGETABLES
He rb Roas ted Sea sona l Vege tab l e Med l e y
Lemon Gar l i c G r een Beans
Hone y Glazed Baby Car ro t s
S age Roas ted But te r nut Squash wi th Br o wn But te r
S auté ed Br oc c o l in i
Ros emar y Roas ted Red Pota toe s
Mashed Sw ee t Pota toe s wi th Thyme
Roas ted Gar l i c Mashed Pota toe s
PASTAS & GRAINS
Herbed Ri c e P i la f
Far fa l l e Pomodoro
Rigatoni A l f r edo
HOUSE BAKED GOODS(Se lec t One)
P ugl i e s e Gar l i c Br ead
Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l
A r t i san Dinner Rol l s wi th but te r
Fr e sh Baked Bague t te wi th but te r
Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )
THE VERDE
Your choice of :
Three Hors D’oeuvres
Two Salad
Two Entree
Two Accompaniment
One Baked Good
THE BIANCO( $ 48 pe r pe r s o n )
BUFFET MENUS
= Vegetar ian
HORS D ’OEUVRES(Se lec t Three)
MAPLE GLAZED PORK BELLY BITES
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate r melon
WHISKEY GLAZED CHICKEN SKEWERS
JERK CHICKEN & PEACH SKEWERS
CHICKEN SALTIMBOCCA SKEWERS
CHAR-GRILLED FLANK STEAK SKEWERS
W ith ja lapeno v inaig r e t te
HONEY SESAME BEEF SKEWERS
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded c abbage & a ch ipo t l e c r ema
CAJUN SHRIMP & ANDOUILLE BITES
W ith a Ne w O r l eans c r eam sauc e
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab &
ar t i choke spr ead
SESAME CRUSTED TUNA CRISPS
Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons
wi th wasab i dr e s s ing & p i ck l ed vege tab l e s
CHILLED PRAWN COCKTAIL SHOOTERS
Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam and cu cumber- cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup &gorgonzo la sauc e
PROSCIUTTO WRAPPED ASPARAGUS
STUFFED MUSHROOMS
Choi c e o f f enne l & sausage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta and G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine
r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
THE BIANCO
= Vegetar ian
CAESAR
Choi c e o f ka l e O R r omaine l e t tu c e wi th gar l i c c r outons , parmesan & hous e made Cae sar dr e s s ing
MEDITERRANEAN
Romaine l e t t u c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged ba l sami c v ina ig r e t te
BABY SPINACH & PAPAYA
W ith c r i sp ba con , goa t ch e e s e , papaya and po l enta c r outons in a hone y-Di jon v inaig r e t te
ITALIAN CHOP
Chopped r omaine wi th r oa s ted turke y , sa lami , p r o vo lone , parmesan , cu cumber s , tomatoe s & mar inated garbanzo beans in an I ta l ian
he rb-parmesan v inaig r e t te
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c v ina ig r e t te
ARUGULA & ROASTED BEET
Thyme and r o s emar y, baby ar ugu la & goat che e s e wi th a r oa s ted gar l i c r ed wine v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
FARMER’S MARKET
Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s & co r nbr ead c r outons in a tar ragon dr e s s ing
SALADS(Se lec t Two)
THE BIANCO
= Vegetar ian
ENTREES(Se lec t Two)
BEEF
SMOKED TRI -T IP ‘SALMORIGLIO ’
Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-
he rb-gar l i c sau c e
RED WINE BRAISED SHORT RIBS
W ith a mixed he rb g r emola ta
CHICKEN
CHICKEN GENOVESE
G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th parmesan , ba s i l & p ine nut s
WOOD OVEN ROASTED CHICKEN BREAST
W ith r oa s ted vege tab l e ju s
PAN SEARED CHICKEN BREAST
W ith sauté ed Cr imini mushr ooms
CHICKEN SALTIMBOCCA
W ith pr o s c iu t to, sage , & a l emon but te r sau c e
PORK
HERB CRUSTED PORK LOIN
W ith a ba l sami c Di jon pan sauc e
SEAFOOD
CHAR-GRILLED MAHI MAHI
W ith pear l on ion-pance t ta v ina ig r e t te & ar ugu la pe s to
CARIBBEAN SALMON
Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e
sa l sa
CHAR-GRILLED SALMON
W ith c i t r u s beur r e b lanc
VEGETARIAN & PASTA
GRILLED VEGETABLE LASAGNA
G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s ,
h e rbed r i c o t ta , mozzar e l la , par mesan & hous e made mar inara
WOOD F IRED VEGGIES & POLENTA
Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta & I ta l ian l emon-
he rb-gar l i c sau c e
TORTELLINI FORMAGGIO
Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam
sauc e ; add ch i ck en o r shr imp on r eque s t
PORK FUSSIL I
Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our
c r eam & habanero pe s to
CARBONARA
Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam; add ch i ck en o r shr imp on
r eque s t
CREOLE GEMELLI
Gemel l i wi th b la ckened ch i ck en , shr imp & A ndoui l l e sau sage in a
sp i c y Creo l e in sp i r ed tomato sauc e
PESTO RAVIOLI
Chee s e ravio l i to s s ed wi th hous e made ba s i l pe s to topped wi th f e ta ,
tomatoe s & ba s i l
WILD MUSHROOM RAVIOLI
In a she r r y c r eam sauc e topped wi th goat ch e e s e & ba s i l
BUTTERNUT SQUASH RAVIOLI
In a mapl e c r eam sauc e topped wi th goat ch e e s e & thyme
RIGATONI BOLOGNESE
Rigatoni s e r ved in a r i ch and c r eamy I ta l ian meat sau c e topped
wi th parmesan & bas i l
PENNE ROMA
Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c ,
mar inara & or egano topped wi th f e ta
THE BIANCO
= Vegetar ian
ACCOMPANIMENTS(Se lec t Two)
VEGETABLES
G r i l l ed Sea sona l Vege tab l e s
Lemon Gar l i c G r een Beans
Hone y Glazed Baby Car ro t s
Char-g r i l l ed A sparagus
S age Roas ted But te r nut Squash wi th Br o wn But te r
S auté ed Br oc c o l in i
He rb Roas ted Sea sona l Vege tab l e Med l e y
Ros emar y Roas ted Red Pota toe s
Mashed Sw ee t Pota toe s wi th Thyme
Roas ted F inge r l ing Pota toe s
Yukon Gold Mashed Pota toe s
Roas ted Gar l i c Mashed Pota toe s
PASTAS & GRAINS
Lemon-Mint Cous cou s
W i ld Ri c e P i la f
Herbed Basmat i Ri c e P i la f
Lemon Herb Ri so t to
Ri so t to To s cano
So f t Herbed Po l enta
Far fa l l e Pomodoro
Rigatoni A l f r edo
HOUSE BAKED GOODS(Se lec t One)
P ugl i e s e Gar l i c Br ead
Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l
A r t i san Dinner Rol l s wi th but te r
Fr e sh Baked Bague t te wi th but te r
Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )
THE BIANCO
Your choice of :
Four Hors D’oeuvres
Two Salads
Three Entrees
Two Accompaniments
One Baked Good
THE ROSSO( $ 5 5 pe r pe r s o n )
BUFFET MENUS
= Vegetar ian
HORS D ’OEUVRES(Se lec t Four)
MAPLE GLAZED PORK BELLY BITES
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate r melon
WHISKEY GLAZED CHICKEN SKEWERS
JERK CHICKEN & PEACH SKEWERS
CHICKEN SALTIMBOCCA SKEWERS
CHAR-GRILLED FLANK STEAK SKEWERS
W ith ja lapeno v inaig r e t te
HONEY SESAME BEEF SKEWERS
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded c abbage & a ch ipo t l e c r ema
CAJUN SHRIMP & ANDOUILLE BITES
W ith a Ne w O r l eans c r eam sauc e
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab &
ar t i choke spr ead
SESAME CRUSTED TUNA CRISPS
Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons
wi th wasab i dr e s s ing & p i ck l ed vege tab l e s
CHILLED PRAWN COCKTAIL SHOOTERS
Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam & cu cumber- cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup & gorgonzo la sauc e
PROSCIUTTO WRAPPED ASPARAGUS
STUFFED MUSHROOMS
Choi c e o f f enne l and sau sage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta & G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine
r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
THE ROSSO
= Vegetar ian
SALADS(Se lec t Two)
CAESAR
Choi c e o f ka l e O R r omaine l e t tu c e wi th gar l i c c r outons , parmesan & hous e made Cae sar dr e s s ing
MEDITERRANEAN
Romaine l e t t u c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged ba l sami c v ina ig r e t te
BABY SPINACH & PAPAYA
W ith c r i sp ba con , goa t ch e e s e , papaya & po l enta c r outons in a hone y-Di jon v inaig r e t te
ITALIAN CHOP
Chopped r omaine wi th r oa s ted turke y , sa lami , p r o vo lone , parmesan , cu cumber s , tomatoe s & mar inated garbanzo beans in an I ta l ian
he rb-parmesan v inaig r e t te
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c v ina ig r e t te
ARUGULA & ROASTED BEET
Thyme and r o s emar y, baby ar ugu la & goat che e s e wi th a r oa s ted gar l i c r ed wine v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
FARMER’S MARKET
Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s & co r nbr ead c r outons in a tar ragon dr e s s ing
THE ROSSO
= Vegetar ian
ENTREES(Se lec t Three - Inc lude s s e l e c t i on f r om Car ving Sta t i on )
BEEF
SMOKED TRI -T IP ‘SALMORIGLIO ’
Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-
he rb-gar l i c sau c e
RED WINE BRAISED SHORT RIBS
W ith a mixed he rb g r emola ta
CHICKEN
CHICKEN GENOVESE
G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th parmesan , ba s i l & p ine nut s
WOOD OVEN ROASTED CHICKEN BREAST
W ith r oa s ted vege tab l e ju s
PAN SEARED CHICKEN BREAST
W ith sauté ed Cr imini mushr ooms
CHICKEN SALTIMBOCCA
W ith pr o s c iu t to, sage & a l emon but te r sau c e
PORK
HERB CRUSTED PORK LOIN
W ith a ba l sami c Di jon pan sauc e
SEAFOOD
CHAR-GRILLED MAHI MAHI
W ith pear l on ion-pance t ta v ina ig r e t te & ar ugu la pe s to
CARIBBEAN SALMON
Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e
sa l sa
CHAR-GRILLED SALMON
W ith c i t r u s beur r e b lanc
VEGETARIAN & PASTA
GRILLED VEGETABLE LASAGNA
G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s ,
h e rbed r i c o t ta , mozzar e l la , par mesan & hous e made mar inara
WOOD F IRED VEGGIES & POLENTA
Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta & I ta l ian l emon-
he rb-gar l i c sau c e
TORTELLINI FORMAGGIO
Spina ch and che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam
sauc e ; add ch i ck en o r shr imp on r eque s t
PORK FUSSIL I
Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our
c r eam & habanero pe s to
CARBONARA
Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam; add ch i ck en o r shr imp on
r eque s t
CREOLE GEMELLI
Gemel l i wi th b la ckened ch i ck en , shr imp & A ndoui l l e sau sage in a
sp i c y Creo l e in sp i r ed tomato sauc e
PESTO RAVIOLI
Chee s e ravio l i to s s ed wi th hous e made ba s i l pe s to topped wi th f e ta ,
tomatoe s & ba s i l
WILD MUSHROOM RAVIOLI
In a she r r y c r eam sauc e topped wi th goat ch e e s e & ba s i l
BUTTERNUT SQUASH RAVIOLI
In a mapl e c r eam sauc e topped wi th goat ch e e s e & thyme
RIGATONI BOLOGNESE
Rigatoni s e r ved in a r i ch & c r eamy I ta l ian meat sau c e topped
wi th parmesan & bas i l
PENNE ROMA
Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c ,
mar inara & or egano topped wi th f e ta
THE ROSSO
= Vegetar ian
CARVING STATIONSLOW ROASTED PRIME RIB
Peppe r c r u s ted , s e r ved wi th pan ju s and hor s e rad i sh-Me ye r l emon sauc e
CHAR-GRILLED NY STEAK
W ith caramel ized on ions , r oa s ted gar l i c and p ino t no i r d emi-g la c e
HERB CRUSTED BEEF TENDERLOIN
Choi c e o f Cabe r ne t pan sauc e O R Sha l l o t b randy c r eam sauc e
RED WINE BRAISED SHORT RIBS
W ith a mixed he rb g r emola ta
GARLIC & HERB CRUSTED LEG OF LAMB
W ith pomeg ranate g ravy
HONEY GLAZED HAM
THE ROSSO
= Vegetar ian
ACCOMPANIMENTS(Se lec t Two)
VEGETABLES
G r i l l ed Sea sona l Vege tab l e s
Lemon Gar l i c G r een Beans
Hone y Glazed Baby Car ro t s
Char-g r i l l ed A sparagus
S age Roas ted But te r nut Squash wi th Br o wn But te r
S auté ed Br oc c o l in i
He rb Roas ted Sea sona l Vege tab l e Med l e y
Ros emar y Roas ted Red Pota toe s
Mashed Sw ee t Pota toe s wi th Thyme
Roas ted F inge r l ing Pota toe s
Yukon Gold Mashed Pota toe s
Roas ted Gar l i c Mashed Pota toe s
PASTAS & GRAINS
Lemon-Mint Cous cou s
W i ld Ri c e P i la f
Herbed Basmat i Ri c e P i la f
Lemon Herb Ri so t to
Ri so t to To s cano
So f t Herbed Po l enta
Far fa l l e Pomodoro
Rigatoni A l f r edo
HOUSE BAKED GOODS(Se lec t One)
P ugl i e s e Gar l i c Br ead
Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l
A r t i san Dinner Rol l s wi th but te r
Fr e sh Baked Bague t te wi th but te r
Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )
THE ROSSO
Your choice of :
Two Hors D’oeuvres , but ler passed
One Salad
One Entree
One Accompaniment
One Baked Good
(Ser ved with s easonal vegetable s )
THE PISA( $ 4 5 pe r pe r s o n )
PLATED MENUS
= Vegetar ian
HORS D ’OEUVRES(Se lec t Two)
JERK SALMON SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate rmelon
CAPRESE SKEWERS
W ith paradi s e mango sauc e
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded cabbage & a ch ipo t l e c r ema
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab & ar t i choke spr ead
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam & cu cumber-cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup & gorgonzo la sauc e
STUFFED MUSHROOMS
Choi c e o f f enne l and sau sage O R s p ina ch , r i c o t ta and c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta & G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
THE PISA
= Vegetar ian
MEATS & F ISH
SMOKED TRI -T IP ‘SALMORIGLIO ’
Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-he rb-gar l i c sau c e
CHICKEN GENOVESE
G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th par mesan , ba s i l & p ine nut s
HERB CRUSTED PORK TENDERLOIN
W ith a ba l sami c Di jon pan sauc e
CHAR-GRILLED MAHI MAHI
W ith pear l on ion-pance t ta v ina ig r e t te & ar ugu la pe s to
CARIBBEAN SALMON
Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e sa l sa
VEGETARIAN & PASTA( W hen o rde r ed a s a p la ted op t i on , th e s e do no t
c ome wi th a c c ompaniment s )
GRILLED VEGETABLE LASAGNA
G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s , h e rbed r i c o t ta , mozzar e l la ,
par mesan & hous e made mar inara
CAESAR
Choi c e o f ka l e O R r omaine l e t t u c e wi th gar l i c c r outons , par mesan & hous e made Cae sar
dr e s s ing
MEDITERRANEAN
Romaine l e t tu c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged
ba l sami c v ina ig r e t te
WOOD F IRED VEGGIES & POLENTA
Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta &
I ta l ian l emon-he rb-gar l i c sau c e
TORTELLINI FORMAGGIO
Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam sauc e
PORK FUSSIL I
Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our c r eam & habanero pe s to
CARBONARA
Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam
RIGATONI BOLOGNESE
Rigatoni s e r ved in a r i ch and c r eamy I ta l ian meat sau c e topped wi th parmesan & bas i l
PENNE ROMA
Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c , mar inara & or egano topped
wi th f e ta
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c
v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
ENTREES(Se lec t One)
SALADS(Se lec t One)
THE PISA
= Vegetar ian
ACCOMPANIMENTS(Se lec t One)
S age Roas ted But te r nut Squash wi th Br o wn But te r
Ros emar y Roas ted Red Pota toe s
Mashed Sw ee t Pota toe s wi th Thyme
Roas ted F inge r l ing Pota toe s
Yukon Gold Mashed Pota toe s
Roas ted Gar l i c Mashed Pota toe s
Lemon-Mint Cous cou s
W i ld Ri c e P i la f
Herbed Basmat i Ri c e P i la f
Ri so t to To s cano
Far fa l l e Pomodoro
Rigatoni A l f r edo
HOUSE BAKED GOODS(Se lec t One)
P ugl i e s e Gar l i c Br ead
Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l
A r t i san Dinner Rol l s wi th but te r
Fr e sh Baked Bague t te wi th but te r
Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )
THE PISA
Your choice of :
Three Hors D’oeuvres , but ler passed
Two Salad
Two Entrees
One Accompaniment
One Baked Good
(Ser ved with s easonal vegetable s )
THE AMALFI( $ 5 3 pe r pe r s o n )
PLATED MENUS
= Vegetar ian
HORS D ’OEUVRES(Se lec t Three)
MAPLE GLAZED PORK BELLY BITES
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate r melon
WHISKEY GLAZED CHICKEN SKEWERS
JERK CHICKEN & PEACH SKEWERS
CHICKEN SALTIMBOCCA SKEWERS
CHAR-GRILLED FLANK STEAK SKEWERS
W ith ja lapeno v inaig r e t te
HONEY SESAME BEEF SKEWERS
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded c abbage & a ch ipo t l e c r ema
CAJUN SHRIMP & ANDOUILLE BITES
W ith a Ne w O r l eans c r eam sauc e
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab &
ar t i choke spr ead
SESAME CRUSTED TUNA CRISPS
Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons
wi th wasab i dr e s s ing & p i ck l ed vege tab l e s
CHILLED PRAWN COCKTAIL SHOOTERS
Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam & cu cumber- cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup &gorgonzo la sauc e
PROSCIUTTO WRAPPED ASPARAGUS
STUFFED MUSHROOMS
Choi c e o f f enne l & sausage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta & G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine
r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
THE AMALFI
= Vegetar ian
SALADS(Se lec t Two)
CAESAR
Choi c e o f ka l e O R r omaine l e t tu c e wi th gar l i c c r outons , parmesan & hous e made Cae sar dr e s s ing
MEDITERRANEAN
Romaine l e t t u c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged ba l sami c v ina ig r e t te
BABY SPINACH & PAPAYA
W ith c r i sp ba con , goa t ch e e s e , papaya & po l enta c r outons in a hone y-Di jon v inaig r e t te
ITALIAN CHOP
Chopped r omaine wi th r oa s ted turke y , sa lami , p r o vo lone , parmesan , cu cumber s , tomatoe s & mar inated garbanzo beans in an I ta l ian
he rb-parmesan v inaig r e t te
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c v ina ig r e t te
ARUGULA & ROASTED BEET
Thyme and r o s emar y, baby ar ugu la & goat che e s e wi th a r oa s ted gar l i c r ed wine v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
FARMER’S MARKET
Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s &cor nbr ead c r outons in a tar ragon dr e s s ing
CLASSIC WEDGE
I c ebe rg l e t t u c e topped wi th tomatoe s , ba con & b lue che e s e dr e s s ing
THE AMALFI
= Vegetar ian
ENTREES(Se lec t Two)
BEEF
SMOKED TRI -T IP ‘SALMORIGLIO ’
Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-
he rb-gar l i c sau c e
CHICKEN
CHICKEN GENOVESE
G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th parmesan , ba s i l & p ine nut s
WOOD OVEN ROASTED CHICKEN BREAST
W ith r oa s ted vege tab l e ju s
PAN SEARED CHICKEN BREAST
W ith sauté ed Cr imini mushr ooms
CHICKEN SALTIMBOCCA
W ith pr o s c iu t to, sage & a l emon but te r sau c e
PORK
HERB CRUSTED PORK TENDERLOIN
W ith a ba l sami c Di jon pan sauc e
GRILLED PORK CHOP
W ith caramel ized brandy app l e but te r & c r i spy sha l l o t s
SEAFOOD
CHAR-GRILLED MAHI MAHI
W ith pear l on ion-pance t ta v ina ig r e t te and ar ugu la pe s to
CARIBBEAN SALMON
Sear ed and s e r ved o ve r sw ee t peppe r s and on ions wi th
p ineappl e sa l sa
CHAR-GRILLED SALMON
W ith c i t r u s beur r e b lanc
VEGETARIAN & PASTA
( W hen o rde r ed a s a p la ted op t i on , th e s e do no t c ome wi th
a c c ompaniment s )
GRILLED VEGETABLE LASAGNA
G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s ,
h e rbed r i c o t ta , mozzar e l la , par mesan & hous e made mar inara
WOOD F IRED VEGGIES & POLENTA
Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta & I ta l ian l emon-
he rb-gar l i c sau c e
TORTELLINI FORMAGGIO
Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam
sauc e ; add ch i ck en o r shr imp on r eque s t
PORK FUSSIL I
Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our
c r eam & habanero pe s to
CARBONARA
Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan
and c r eam; add ch i ck en o r shr imp on r eque s t
CREOLE GEMELLI
Gemel l i wi th b la ckened ch i ck en , shr imp & A ndoui l l e sau sage in a
sp i c y Creo l e in sp i r ed tomato sauc e
PESTO RAVIOLI
Chee s e ravio l i to s s ed wi th hous e made ba s i l pe s to topped wi th f e ta ,
tomatoe s & ba s i l
WILD MUSHROOM RAVIOLI
In a she r r y c r eam sauc e topped wi th goat ch e e s e & ba s i l
BUTTERNUT SQUASH RAVIOLI
In a mapl e c r eam sauc e topped wi th goat ch e e s e & thyme
RIGATONI BOLOGNESE
Rigatoni s e r ved in a r i ch and c r eamy I ta l ian meat sau c e topped
wi th parmesan & bas i l
PENNE ROMA
Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c ,
mar inara & or egano topped wi th f e ta
THE AMALFI
= Vegetar ian
ACCOMPANIMENTS(Se lec t One)
S age Roas ted But te r nut Squash wi th Br o wn But te r
Ros emar y Roas ted Red Pota toe s
Mashed Sw ee t Pota toe s wi th Thyme
Roas ted F inge r l ing Pota toe s
Yukon Gold Mashed Pota toe s
Roas ted Gar l i c Mashed Pota toe s
Lemon-Mint Cous cou s
W i ld Ri c e P i la f
Herbed Basmat i Ri c e P i la f
Ri so t to To s cano
Far fa l l e Pomodoro
Rigatoni A l f r edo
HOUSE BAKED GOODS(Se lec t One)
P ugl i e s e Gar l i c Br ead
Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l
A r t i san Dinner Rol l s wi th but te r
Fr e sh Baked Bague t te wi th but te r
Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )
THE AMALFI
Your choice of :
Four Hors D’oeuvres , but ler passed
Two Salad
Three Entrees
One Accompaniment
One Baked Good
(Ser ved with s easonal vegetable s )
THE PORTOFINO( $ 58 pe r pe r s o n )
PLATED MENUS
= Vegetar ian
HORS D ’OEUVRES(Se lec t Four)
MAPLE GLAZED PORK BELLY BITES
JERK SALMON SKEWERS
W ith paradi s e mango sauc e
CAPRESE SKEWERS
Choi c e o f c l a s s i c tomato ba s i l O R wate r melon
WHISKEY GLAZED CHICKEN SKEWERS
JERK CHICKEN & PEACH SKEWERS
CHICKEN SALTIMBOCCA SKEWERS
CHAR-GRILLED FLANK STEAK SKEWERS
W ith ja lapeno v inaig r e t te
HONEY SESAME BEEF SKEWERS
MINI CHIPOTLE F ISH TOSTADAS
W ith shr edded c abbage & a ch ipo t l e c r ema
CAJUN SHRIMP & ANDOUILLE BITES
W ith a Ne w O r l eans c r eam sauc e
BABY CRAB & SHRIMP CAKES
Topped wi th r oa s ted r ed peppe r a i o l i
CRAB & ARTICHOKE TOASTS
House baked s our dough bague t te toa s ted wi th c r eamy c rab &
ar t i choke spr ead
SESAME CRUSTED TUNA CRISPS
Se same c r u s ted ah i tuna s ear ed rar e s e r ved on c r i spy w on tons
wi th wasab i dr e s s ing & p i ck l ed vege tab l e s
CHILLED PRAWN COCKTAIL SHOOTERS
Cit r u s poa ched prawn with hous e made c o ck ta i l sau c e
CUCUMBER WATERMELON GAZPACHO SHOOTERS
SUMMER VEGETABLE GAZPACHO SHOOTERS
Topped wi th s our c r eam
TOMATO-BASIL SOUP SHOOTERS
Topped wi th c r ème f ra i che
HOUSE-SMOKED SALMON CROSTINI
Toas ted bague t te wi th d i l l c r eam & cu cumber- cape r r e l i sh
CARAMELIZED ONION CROSTINI
Toas ted bague t te wi th on ion jam, f e ta , tomatoe s & ba s i l
MASCARPONE CROSTINI
Toas ted bague t te wi th sun dr i ed tomato pe s to
BUFFALO CAULIFLOWER
W ith c r eamy b lue che e s e d ip
FRIED MAC & CHEESE BITES
FRIED RAVIOLI
Fi l l ed wi th sp ina ch & che e s e , s e r ved wi th sp i c y mar inara
POLENTA CAKES
W ith r ed peppe r c ou l i s & whipped goat ch e e s e
POLENTA FRIES
Ser ved wi th ba l sami c k e tchup &gorgonzo la sauc e
PROSCIUTTO WRAPPED ASPARAGUS
STUFFED MUSHROOMS
Choi c e o f f enne l and sau sage O R s p ina ch , r i c o t ta & c r i sp pance t ta
CRISPY PHYLLO WRAPPED QUICHE BITES
W ith pance t ta & G r uye r e ch e e s e , topped wi th s our c r eam
ROSEMARY ROASTED RED POTATOES
W ith whipped ch ive c r eam che e s e & appl e w ood smoked ba con
PESTO CHICKEN BROCHETTE
Cit r u s mar inated ch i ck en br ea s t wi th hous e made pe s to & vine
r ipe tomatoe s
PAESANOS POLPETTE
House made meatba l l s wi th mar inara & parmesan
THE PORTOFINO
= Vegetar ian
SALADS(Se lec t Two)
CAESAR
Choi c e o f ka l e O R r omaine l e t tu c e wi th gar l i c c r outons , parmesan & hous e made Cae sar dr e s s ing
MEDITERRANEAN
Romaine l e t t u c e wi th c ar r o t s , tomatoe s , r oa s ted r ed peppe r s , K a lamata o l ive s , Fe ta che e s e & aged ba l sami c v ina ig r e t te
BABY SPINACH & PAPAYA
W ith c r i sp ba con , goa t ch e e s e , papaya & po l enta c r outons in a hone y-Di jon v inaig r e t te
ITALIAN CHOP
Chopped r omaine wi th r oa s ted turke y , sa lami , p r o vo lone , parmesan , cu cumber s , tomatoe s & mar inated garbanzo beans in an I ta l ian
he rb-parmesan v inaig r e t te
ITALIAN GREENS
Mixed l e t tu c e s , cu cumber s , mar inated garbanzo beans , parmesan & c r outons in a r oa s ted gar l i c v ina ig r e t te
ARUGULA & ROASTED BEET
Thyme and r o s emar y, baby ar ugu la & goat che e s e wi th a r oa s ted gar l i c r ed wine v ina ig r e t te
SEASONAL GREENS
A sk your event c oo rd inator about our f ea tur ed s e l e c t i on
FARMER’S MARKET
Mixed l e t tu c e s , da te s , goa t ch e e s e , sw ee t c o r n , avocado, tomatoe s &cor nbr ead c r outons in a tar ragon dr e s s ing
CLASSIC WEDGE
I c ebe rg l e t t u c e topped wi th tomatoe s , ba con & b lue che e s e dr e s s ing
THE PORTOFINO
= Vegetar ian
ENTREES(Se lec t Three)
MEATS & F ISH
SMOKED TRI -T IP ‘SALMORIGLIO ’
Slow smoked t r i - t ip s l i c ed & s e r ved wi th an I ta l ian l emon-
he rb-gar l i c sau c e
SLOW ROASTED PRIME RIB
Peppe r c r u s ted , s e r ved wi th pan ju s & hor s e rad i sh-Me ye r l emon
sauc e
CHAR-GRILLED NY STEAK
W ith caramel ized on ions , r oa s ted gar l i c & p ino t no i r d emi-g la c e
HERB CRUSTED BEEF TENDERLOIN
Choi c e o f Cabe r ne t pan sauc e O R Sha l l o t b randy c r eam sauc e
RED WINE BRAISED SHORT RIBS
W ith a mixed Herb g r emola ta
CHICKEN GENOVESE
G r i l l ed ch i ck en br ea s t s wi th hous e made ba s i l pe s to, topped wi th parmesan , ba s i l & p ine nut s
WOOD OVEN ROASTED CHICKEN BREAST
W ith r oa s ted vege tab l e ju s
PAN SEARED CHICKEN BREAST
W ith sauté ed Cr imini mushr ooms
CHICKEN SALTIMBOCCA
W ith pr o s c iu t to, sage & a l emon but te r sau c e
HERB CRUSTED PORK TENDERLOIN
W ith a ba l sami c Di jon pan sauc e
GARLIC & HERB CRUSTED LEG OF LAMB
W ith pomeg ranate g ravy
CHAR-GRILLED MAHI MAHI
W ith pear l on ion-pance t ta v ina ig r e t te & ar ugu la pe s to
CARIBBEAN SALMON
Sear ed and s e r ved o ve r sw ee t peppe r s & onions wi th p ineappl e
sa l sa
CHAR-GRILLED SALMON
W ith c i t r u s beur r e b lanc
VEGETARIAN & PASTA
( W hen o rde r ed a s a p la ted op t i on , th e s e do no t c ome wi th
a c c ompaniment s )
GRILLED VEGETABLE LASAGNA
G r i l l ed eg g p lant & zuc ch in i l aye r ed wi th f r e sh pa s ta she e t s ,
h e rbed r i c o t ta , mozzar e l la , par mesan & hous e made mar inara
WOOD F IRED VEGGIES & POLENTA
Por tobe l l o mushrooms , sw ee t peppe r s & a sparagus s e r ved wi th g r i l l ed po l enta & I ta l ian l emon-
he rb-gar l i c sau c e
TORTELLINI FORMAGGIO
Spina ch & che e s e to r te l l in i wi th sun dr i ed tomatoe s in pe s to c r eam
sauc e ; add ch i ck en o r shr imp on r eque s t
PORK FUSSIL I
Ginge r b ra i s ed pork to s s ed wi th fu s s i l i pa s ta , s e r ved wi th s our
c r eam & habanero pe s to
CARBONARA
Zit i wi th smoked ba con , c ra cked b la ck peppe r, gar l i c , parmesan & c r eam; add ch i ck en o r shr imp on
r eque s t
CREOLE GEMELLI
Gemel l i wi th b la ckened ch i ck en , shr imp & A ndoui l l e sau sage in a
sp i c y Creo l e in sp i r ed tomato sauc e
PESTO RAVIOLI
Chee s e ravio l i to s s ed wi th hous e made ba s i l pe s to topped wi th f e ta ,
tomatoe s & ba s i l
WILD MUSHROOM RAVIOLI
In a she r r y c r eam sauc e topped wi th goat ch e e s e and ba s i l
BUTTERNUT SQUASH RAVIOLI
In a mapl e c r eam sauc e topped wi th goat ch e e s e & thyme
RIGATONI BOLOGNESE
Rigatoni s e r ved in a r i ch and c r eamy I ta l ian meat sau c e topped
wi th parmesan & bas i l
PENNE ROMA
Penne pa s ta wi th tomatoe s , ka lamata o l ive s , r oa s ted gar l i c ,
mar inara & or egano topped wi th f e ta
THE PORTOFINO
= Vegetar ian
ACCOMPANIMENTS(Se lec t One)
S age Roas ted But te r nut Squash wi th Br o wn But te r
Ros emar y Roas ted Red Pota toe s
Mashed Sw ee t Pota toe s wi th Thyme
Roas ted F inge r l ing Pota toe s
Yukon Gold Mashed Pota toe s
Roas ted Gar l i c Mashed Pota toe s
Lemon-Mint Cous cou s
W i ld Ri c e P i la f
Herbed Basmat i Ri c e P i la f
Ri so t to To s cano
Far fa l l e Pomodoro
Rigatoni A l f r edo
HOUSE BAKED GOODS(Se lec t One)
P ugl i e s e Gar l i c Br ead
Ros emar y Foca c c ia wi th I ta l ian Dipping Oi l
A r t i san Dinner Rol l s wi th but te r
Fr e sh Baked Bague t te wi th but te r
Gluten Fr e e Bague t te wi th but te r ( $0 .7 5 pe r pe r s on upcharge )
THE PORTOFINO