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CATERING MENU

Need your party catered? Whether it's buffet style or plated, our catering options feature delectable dishes to satisfy every palate.

SALADS

  • Homemade Caesar dressing includes fresh garlic, Parmigiano cheese, and anchovies. Chopped romaine lettuce, shaved Parmigiano-Reggiano, and homemade croutons.

  • Mixed greens topped with roasted peppers, artichoke hearts, carrots, red onions, mushrooms, tomatoes, and cucumbers. Served with our house balsamic emulsion, fresh garlic, and herbs.

  • Mixed greens topped with dried cranberries, shaved Parmigiano-Reggiano cheese, and roasted walnuts. Served with an oil & red wine vinaigrette, salt, and pepper.

  • Peppery arugula, radicchio, and endive, topped with shaved Parmigiano-Reggiano cheese and served in a lemon-citrus vinaigrette.

APPETIZERS

  • 10 wild caught shrimp served with cocktail sauce and tartar sauce.

  • Chef’s selection of cured meats and cheese served with roasted peppers and olives.

  • Homemade mozzarella sliced and served with local beefsteak tomato and fresh basil.

  • Thinly sliced and breaded eggplant stuffed with fresh ricotta cheese, mozzarella cheese, and grated Parmigiano. Topped with marinara sauce and mozzarella.

  • Sautéed together with fresh garlic and herbs in marinara sauce.

  • Our signature veal meatballs, prepared with grated Parmigiano cheese, fresh herbs, and seasoned breadcrumbs. Cooked in our marinara sauce.

  • Hormone-free, cage-free chicken breast with fresh herbs, seasoned bread crumbs, and Parmigiano cheese. Served in a pink cream sauce.

  • Stuffed with crabmeat and vegetables in a pink cream sauce.

BAKED PASTA

  • Traditional cheese ravioli stuffed with fresh ricotta and mozzarella. Prepared in a marinara sauce.

  • Traditional cheese tortellini stuffed with fresh ricotta and mozzarella. Prepared in a marinara sauce.

  • Layers of fresh lasagna sheets, filled with fresh ricotta cheese, ground meat, mozzarella cheese, and grated Parmigiano. Topped with marinara sauce and baked in the oven.

  • Fresh pasta shells stuffed with a mixture of fresh ricotta, grated Parmigiano, and mozzarella cheese. Topped with marinara sauce and baked in the oven.

VEAL

  • Egg-battered and pan-seared veal scallopini prepared in a lemon white wine sauce.

  • Lightly floured and pan-seared veal scallopini with sautéed mushrooms in a Marsala wine sauce with a touch of marinara.

  • Veal scallopini coated in our seasoned bread crumbs and pan-fried. Topped with marinara sauce and mozzarella cheese.

  • Lightly floured and pan-seared veal scallopini, prepared in a lemon white wine sauce with garlic and capers.

  • Pan-seared veal scallopini layered with slices of prosciutto di parma, spinach, and mozzarella cheese. Baked together in sherry demi-glace.

  • Pan-seared veal scallopini layered with slices of roasted eggplant, tomato, and mozzarella cheese. Baked together in a sherry demi-glace.

CHICKEN

  • Lightly floured and pan-seared chicken breast with sliced sausage in a white wine sauce with onions, peppers, and mushrooms.

  • Lightly floured and pan-seared chicken breast, topped with our Dijon cream sauce made from fresh ground Dijon mustard.

  • Egg-battered and pan-seared chicken breast prepared in a lemon white wine sauce.

  • Lightly floured and pan-seared chicken breast with sautéed mushrooms in a Marsala wine sauce with a touch of marinara.

  • Chicken breast coated in our seasoned bread crumbs and pan-fried. Topped with marinara sauce and mozzarella cheese.

  • Lightly floured and pan-seared chicken breast prepared in a lemon white wine sauce with garlic and capers.

  • Pan-seared chicken breast layered with slices of prosciutto di parma, spinach, and mozzarella cheese. Baked together in sherry demi-glace.

  • Pan-seared chicken breast layered with slices of roasted eggplant, tomato, and mozzarella cheese. Baked together in a sherry demi-glace.

SEAFOOD

BEEF & PORK

  • Prepared in a Cabernet reduction sauce with sautéed mushrooms.

  • Seasoned and pan-seared filet mignon topped with a pink peppercorn light cream sauce with a touch of Cognac.

  • Whole tenderloin butterflied, seasoned, and stuffed with spinach, mushrooms, and onions.

SAUCE

Additional Questions?

Not sure how much to order?

Couldn’t Find Something You Loved?

Taking the party off premise?

Have allergies/dietary restrictions?

Looking for reliable servers to attend your event?

Give us a call at 973-895-3434 or fill out the form below and a member from our management team will be glad to assist you!