Downloadable PDF menu here
Passed Hors D’oeuvres
Cold
Crudités
Smoked Salmon on Toast
Crabmeat on Toast
Roasted Peppers and Anchovies on Toast
Fresh Buffalo Mozzarella and Tomato
Shrimp Cocktail
Bruschetta
Imported and Domestic Cheese with Crackers
Prosciutto Di Parma with Fresh Melon
Hot Fried Shrimp Served with a Tartar Dip
Salmon with a Dijon Sauce
Fried Calamari with a spicy Marinara & Lemon
Portobello Mushrooms Sautéed with a touch of Garlic & Balsamic Vinegar
Pigs in a Blanket
Sautéed Shrimp
Stuffed Mushrooms
Capon au Poivre
Mozzarella in Carrozza
Baby Lamb Chops with an Herb Crust
Crab Cakes with a Spicy Mustard Glaze
Mini Veal Meatballs in a light Gravy Bath
Baked Clams & Clams Casino
Pan Seared Scallops with a touch of Munier Sauce
Broiled Scallops with a Bacon Crust
Gourmet Pizza
Cheese Puffs
Mini Meals
Seafood Salad
~ With Shrimp, Squid, Scallops, and Mussels in a Lemon Vinaigrette ~
Jumbo Lump Crabmeat Salad
Porcini Risotto
Platters
Asparagus Vinaigrette
Display of Artisan Cheese & Crackers
Fresh Fruit
Crudité Platter with fresh Seasonal Vegetables
Norwegian Smoked Salmon Dressed Red Onions & Capers
Stations
A Decadent Display of Raw Seafood
~ A Selection Of Oysters, Littleneck Clams, Poached Shrimp,
& Crab Claws Served with Traditional Condiments ~
Mediterranean Antipasta and Bruschettta Bar
Hot Hors D’ oeuvre Station
Fried Shrimp Served with a Tartar Dip
Salmon with a Dijon Sauce
Fried Calamari with a spicy Marinara & Lemon
Portobello Mushrooms Sautéed with a touch of Garlic & Balsamic Vinegar
Pigs in a Blanket
Sautéed Shrimp
Stuffed Mushrooms
Capon au Poivre
Mozzarella in Carrozza
Baby Lamb Chops with an Herb Crust
Crab Cakes with a Spicy Mustard Glaze
Mini Veal Meatballs in a light Gravy Bath
Baked Clams & Clams Casino
Pan Seared Scallops with a touch of Munier Sauce
Broiled Scallops with a Bacon Crust
Gourmet Pizza
Cheese Puffs
Eggplant Rollatini
Cold Hors D’oeuvre Station
Smoked Salmon on Toast
Crabmeat on Toast
Roasted Peppers and Anchovies on Toast
Fresh Buffalo Mozzarella and Tomato
Shrimp Cocktail
Bruschetta
Imported and Domestic Cheese with Crackers
Prosciutto Di Parma with Fresh Melon
Sit Down Reception
Appetizers
Fresh Fruit
Romaine Heart Caesar Salad Sprinkled with Shredded Parmesan
Capriciosa Salad
Tricolor Salad with an Avocado Vinaigrette Topped with Sliced Almonds
Asparagus Vinaigrette
Grilled Portobello Mushroom with Melted Gorgonzola & a Touch Of Balsamic Vinegar
Mussels in a Light Cream Sauce or a Spicy Marinara
Fresh Mozzarella & Tomato
Shrimp Cocktail
Seafood Crepe
Jumbo Lump Crab Cake with a Medium Spiced Mustard Glaze
Seafood Salad With Shrimp, Squid, Scallops, and Mussels in a Lemon Vinaigrette
Melon or Figs & Prosciutto ( Seasonal )
Leek & Potato Soup
Lobster Bisque
Pasta
Rigatoni Alla Vodka
Penne Quattro Formaggio
Homemade Fusilli Filetti di Pomodoro
~ Fresh Tomato’s and Sautéed Onions ~
Penne Matriciana
~ Sautéed Onions, Bacon, Prosciutto Di Parma, & Fresh Tomato ~
Ravioli
~ Portobello Mushroom & Sun dried Tomato’s ~
Linguine Primavera
~ Mixed Vegetables, Garlic, White Wine, & a Touch of Fresh Tomato ~
Tortelloni Gratinati
Gnocchi Bolognese
~ Potato Dumplings Served with a classic Meat Sauce ~
Entrée
Fish
Poached Salmon
~ Salmon Steak Poached with Seasonal Vegetables ~
Salmon Dijon
~Broiled Salmon Filet with a Dijon Mustard Sauce on the Side ~
Snapper Livornese
~ Snapper Filet Sautéed in a Red Sauce Accompanied by
Gaeta olives, capers, and Onions ~
Grilled Swordfish
~With a Peppercorn Sauce on the Side ~
Chilean Sea Bass Oreganata
~ Baked with a Herb Crusted Breading ~
Sole Almondine
~ Pan Seared Sole with Lemon, Butter, and Sliced Almonds ~
Black Sea bass
~ Baked in a Potato Crust ~
Snapper
~ With a White Wine, Lemon, and Shrimp ~
Scallops
~ Either Munier or Provencale ~
Chicken
Chatelaine
~ With a Chestnut and Tangerine Sauce ~
Raspberry Glazed
~ On a bed of Wild Rice, Caramelized Apples,
With a Sweet Raspberry Marmalade ~
Princessa
~ With Asparagus, Melted Mozzarella,
With a touch of Light Brown Sauce ~
Shiitake
~ Shiitake Mushroom with White Wine & Lemon ~
Gismonda
~ Fresh Baby Spinach, Wild Rice in a Garlic Cream Sauce ~
Supreme de Volaille Marechale
~ Sautéed Shallots, White Wine, Mushrooms, and Asparagus ~
Forestiere
~ Sautéed Garlic, Shallots, & Marsala Wine
In a Mushroom Brown Sauce ~
Veal Scaloppine
Sorrentino
~ Roasted Tomato, Eggplant,
Melted Mozzarella in a Light Pink sauce ~
Zingara
~ Veal Medallions, Onions, Mushrooms, Tomatoes,
Artichoke Hearts, Prosciutto Di Parma, Touch of Cream ~
Piccata
~ Veal Medallions, White Wine, Lemon,
Butter, Sprinkled with Parsley ~
Marsala
~ Marsala Wine, Mushrooms, & a Touch of Lemon ~
Lombardo
~ Medallion of Veal Lightly Breaded, with Portobello Mushroom, Melted Mozzarella, and a Touch of Brown Sauce ~
Cognac
~ Shitake Mushrooms, Wild rice, in a Cognac Cream Sauce ~
Porcini
~ Sautéed in a Porcini Mushroom Sauce ~
Specialties
Long Island Duckling
~ Roasted Duckling on a Bed of Wild Rice with a Plum Sauce ~
Prime Sirloin Steak
~ Seared to Perfection With a Béarnaise Sauce on the Side ~
Filet Mignon Rossini
~ Center Cut Tenderloin, Pan Seared & Garnished
With a Shallot Cabernet Sauce ~
Surf & Turf
~ Filet Mignon and Broiled Lobster Tail ~
Rack of Lamb
~ Baked with a Mustard Herb Crust ~
Veal Chop
~ Broiled With Sautéed Mushrooms on the Side ~
Mignonettes of Beef Chasseur
~ Seared with White Wine, Shallots, Butter,
Beef Reduction, & a Parsley Garnish ~
Dessert
Mixed Mini Pastries
Mixed Fresh Fruit
Milk Chocolate Covered Strawberries
Fresh Fruit Tart
Tiramisu
Cheese Cake American Or Italian
Mixed Nut Tart
Strawberry Shortcake
Fresh Baked Cookies
Chocolate Mousse
Chocolate Cake
Assorted Biscotti
Zuppa Inglese
Cakes upon Requests
Cake of the Occasion
Coffee, Tea, Espresso