GENERAL INFO FOR PRIVATE PARTIES - BANQUET ROOMS

Menu #1

Antipasto Fantasia
Artichoke hearts in lemon oil, Bruschetta ai Pomodoro, e calamari fritti with a marinara sauce
*

Insalata Caesar
Classic Caesar salad with Parmigiano Reggiano

~Choice of One Entrée~

Branzino San Remese
Chilean Sea Bass in a crust of dried tomatoes and pine nuts
Served with white wine shallot sauce
-Or-

Suprema di aragosta e Filetto
Succulent lobster tail and tender Filet Mignon served with a creamy tarragon sauce
-Or-

Pollo alla Contadina
Charbroiled chicken breast with wild mushrooms, tomatoes, garlic and white wine sauce
-Or-

Ravioli Misti
Filet Mignon and Gorganzola ravioli and lobster with cream cheese ravioli
Served with a tomato cream sauce

*
Tre Baci
Chef Leo's selection of three desserts

Menu #2

Antipasto Fantasia e Calamari
Artichoke hearts in lemon oil, Bruschetta ai Pomodoro, e calamari fritti with a marinara sauce
*

Insalata della Famiglia
Boston, arugula, radicchio and red leaf lettuces with tomatoes, red onions, Parmesan and Gorganzola cheese with balsamic vinaigrette
*

~Choice of One Entrée~
Branzino San Remese
Chilean Sea Bass in a crust of sundried tomatoes and pine nuts,
Served with a white wine-shallot sauce
-Or-

Piccata al Limone
Veal scaloppini sautéed in a white wine-garlic-caper butter sauce.
-Or-

Pollo alla Contadina
Charbroiled chicken breast with wild mushrooms, tomatoes, garlic and white wine sauce
-Or-

Capellini D'Angelo alla Caprese
Angel hair pasta with fresh tomatoes, basil, garlic and fresh buffalo mozzarella cheese
-Or-

Ravioli di Filetto
Homemade beef tenderloin ravioli, with three cheeses and wild mushrooms in Sherry wine demi-glace sauce
*
Tre Baci
Chef Leo's selection of three desserts

Menu #3

Antipasto Del Golfo
Shrimp Ferrantelli, scallops in a white wine sauce, calamari fritti, artichoke hearts fried with Parmigiano Reggiano
*
~Choice of One Salad~

Insalata della Famiglia
Boston, arugula, radicchio and red leaf lettuces with tomatoes, red onions, Parmesan and Gorganzola cheese with balsamic vinaigrette
Insalata Caesar
Classic Caesar salad with Parmigiano Reggiano
*

~Choice of One Entrée~
Branzino San Remese
Chilean Sea Bass in a crust of sundried tomatoes and pine nuts,
Served with a white wine-shallot sauce
-Or-

Filetto e Barolo
Sautéed Filet Mignon with Barolo wine sauce paired with grilled Portobello mushrooms, topped with Gorgonzola cheese
-Or-

Pollo alla Contadina
Charbroiled chicken breast with wild mushrooms, tomatoes, garlic and white wine sauce
-Or-

Capellini D'Angelo alla Caprese
Angel hair pasta with fresh tomatoes, basil, garlic and fresh buffalo mozzarella cheese
*

Tre Baci
Chef Fabio Dana's selection of Three Desserts

Menu #4

Antipasto Freddi
Chilled large prawns, King Crab claws, smoked salmon, black caviar, fresh oysters, New Zealand mussels, and Manila clams served with three sauces
*
Insalata Caesar
Classic Caesar salad with Parmigiano Reggiano
*

Primi Piatti
Homemade raviolis filled with fresh goose liver, served with Sauternes wine sauce and fresh black truffles
*
Second Piatto
~Choice of One Entrée~
Branzino San Remese
Chilean Sea Bass in a crust of sundried tomatoes and pine nuts,
Served with a white wine-shallot sauce
-Or-

Suprema di aragosta e Pollo
Free-range chicken breast braised with porcini mushrooms, demi-glace cream sauce, accompanied with lobster tail and béarnaise
-Or-

Filleto di Oscar
Roasted Filet Mignon, white asparagus and fresh lump crab meat with a brandy demi-glace and béarnaise
*

Dolce
Chef Leo's selection of three desserts