 |
|
|
| HOR D'OEUVRES |
|
|
To be served butler style during the reception hour prior to dinner.
|
|
Select four of the following at $12.00 per person for your cocktail hour
(Additional charges are for Shrimp or Crab hors d'ouevres and will be $15.00 per person)
|
|
|
For a (2) Hour Cocktail Reception only, the charge is $35.00 per person
(Up to 8 choices, buffet or butler style)
|
|
| Vitello Marches |
| Ground veal meatballs dusted with mama mandola breadcrumbs |
|
| Salmon e Asparagi |
| Fresh asparagus tips wrapped with smoked salmon |
|
| Foccacia Crostini with Shrimp |
| Arugula and drizzled with lemon vinaigrette |
|
| Soffio |
| Seasoned veal in a tomato sauce, wrapped in a puff pastry |
|
| Assorted Brushetta |
| Tomato basil, goat cheese-pesto and chicken liver with onion |
|
| Selvole |
| Vine ripe cherry tomatoes filled with mascarpone cheese |
|
| Cold Boiled Shrimp – (additional charge for this item) |
| Served with a zesty cocktail sauce |
|
| Stuffed Mushrooms - (with crab additional charge) |
Mushrooms stuffed with whipped mascarpone and spinach garnished with a smoked
salmon rosette |
|
| Stuffed Gorgonzola Olives |
| Olives stuffed with gorgonzola cheese dusted in Italian bread crumbs |
|
| Palmiers |
| Rolled pastry stuffed with salami, kalamata olives and provolone |
|
| Caramelized Onion Tarts |
| Phyllo pastry cups filled with caramelized onions |
|
| Proscuitto con Tres Formaggi |
| Thinly sliced proscuitto wrapped around herbed cheeses |
|
| Proscuitto e Melone |
| 1 inch slices of fresh cantaloupe wrapped with proscuitto |
|
| Spinaci and Sausage Frittata |
Baked in an egg tort with spinach, Italian sausage and mascarpone and then cut into
one inch squares |
|
| |
|
| HOR D'OEUVRES |
|
|
To be served buffet style during cocktail reception
|
|
|
|
For a (2) Hour Cocktail Reception only, the charge is $35.00 per person
(Up to 8 choices, buffet or butler style)
|
|
| Calamari Fritti al Pomodoro |
| Fried calamari served with a light tomato basil sauce |
|
| Gamberoni con Prosciutto |
| Gulf shrimp wrapped in prosciutto and grilled |
|
| Involtini di Pollo |
| Medallions of grilled breast of chicken stuffed with spinach and roasted sweet peppers |
|
| Gnocchi Verde |
| Spinach and cheese dumplings baked in a tomato cream sauce |
|
| Sausage and Peppers |
| Sliced Italian fennel sausage with sautéed peppers |
|
| Zucchini Parmesan |
| Layered zucchini with mozzarella, ricotta and parmesan cheeses |
|
| Cannelloni di Carne |
| Small pasta tubes stuffed with seasoned ground veal and baked in a tomato cream sauce |
|
| Dita de Pollo |
| Chicken tenders coated in Mama Mandola’s breadcrumbs and pan seared |
|
| Giorgio |
| Fillets of snapper and salmon Milanese tossed with caramelized onions, pinenuts and raisins |
|
| Eggplant Saltimbocco |
| Sautéed eggplant rolled with prosciutto and mozzarella, topped with a touch of pomodoro sauce |
|
| Pomodoro e Cipolla |
| Sliced roma tomatoes and red onion in a balsamic vinaigrette |
|
|
|
| PRIVATE PARTY MENU |
|
|
| ANTIPASTI FREDDI |
|
| Peppers and Anchovies |
7 |
| grilled sweet peppers marinated with extra virgin olive oil, garlic, capers, and anchovies |
|
| Antipasto Misto |
8 |
| an assortment of cold appetizers from the antipasto table |
|
| Prosciutto con Asparagi |
8 |
| prosciutto crudo, steamed asparagus and a lemon vinaigrette |
|
| ANTIPASTI CALDI |
|
|
| Garlic Bread |
2 |
| toasted with herbs and parmigiano |
|
| Calamari Fritti |
9 |
| fried baby squid |
|
| Gnocchi Verdi |
9 |
| spinach and cheese dumplings baked in a tomato cream sauce |
|
| Sausage and Peppers |
9 |
| Italian fennel sausage with roasted peppers and grilled onions |
|
| Shrimp Damian |
11 |
| sautéed with garlic, white wine, lemon and butter |
|
| Asparagus Mike Wells |
12 |
| parmesan crusted asparagus with fresh jumbo lump crabmeat with a nino sauce |
|
|
| INSALATE |
|
| Tri Colore |
7 |
| arugula, radicchio, endive with shaved parmesan with a lemon vinaigrette |
|
| Insalata Mista |
8 |
| classic Italian mixed salad |
|
| Verde Gorgonzola |
8 |
| a green salad with gorgonzola cheese and walnut dressing |
|
| Tomatoes Siciliano |
8 |
| with olives, sliced red onion and parmigiano with a red wine vinaigrette |
|
| Insalata Mona Lisa |
8 |
mixed lettuces with creamy balsamic dressing, topped with tomatoes,
sweet roasted almonds and feta cheese |
|
| Insalata di Lattuga |
8 |
| boston lettuce, cucumbers, red onion with a sweet and sour vinaigrette |
|
| Tomatoes Caprese |
8 |
| tomatoes, fresh mozzarella, and basil |
|
| Insalata due Mille |
9 |
| arugula, dressed in a raspberry vinaigrette with fresh goats cheese and caramelized pecans |
|
|
| Insalata di Asparagi |
9 |
grilled asparagus, vidalia onion topped with walnuts, roasted garlic and gorgonzola cheese
with a lemon vinaigrette |
|
| Insalata di Pear |
10 |
| mixed greens with poached pear filled with gorgonzola cheese with a Chianti pear vinaigrette |
|
|
| PASTA |
|
“Amici e maccheroni, se non sono caldi, non sono buoni.”
“Friends, like macaroni, if they’re not warm, they’re not good.”
|
|
| Spaghetti Carrettieri |
13 |
| whole wheat pasta in a sauce of crushed tomato, garlic, olive oil and fresh basil |
|
| Spaghetti Bolognese |
13 |
| a classic ragu meat sauce |
|
| Spaghetti Primavera |
14 |
| pasta tossed with spring vegetables, garlic and oil |
|
| Ravioletti con Pesto |
15 |
| stuffed with ricotta topped with pesto |
|
| Eggplant Parmigiana |
14 |
| baked eggplant with mozzarella cheese, fresh tomato sauce, basil |
|
| Tortellini alla Pana |
14 |
| pasta bows stuffed with chicken, pork, mortadella, ricotta and spices in a cream sauce |
|
| Cannelloni |
15 |
| large pasta tubes filled with ground veal, chicken and spinach with béchamel |
|
| Lasagna Bolognese |
15 |
pasta layered with ground veal, mozzarella, ricotta, and parmesan cheeses baked in
tomato sauce |
|
| Linguine alla Gamberoni |
17 |
| Linguini pasta, shrimp, basil, black garlic, cherry tomato tossed in aglio |
|
| Fettuccine al Funghi |
17 |
| mixed mushrooms, fettuccine pasta and truffle oil |
|
| Rotolo di Mare |
21 |
| pasta rolled with shrimp, crab, asparagus, baked in a tomato cream sauce |
|
| Linguini di Amore |
26 |
| shrimp, asparagus and sundried tomato in pesto sauce or aglio olio |
|
| Fra Diavolo |
29 |
| linguine pasta, spicy marinara, lobster, jumbo lump crabmeat and shrimp |
|
| Fedilini al Buongustaio |
28 |
| fine spaghetti with lobster tail and lump crabmeat in a tomato cream sauce |
|
|
| PIATTI FORTI |
|
“Cento mani Dio benedica, pero fuori dal mio piatto!”
“Let 100 hands partake of the feast with God’s blessing – but not from my plate!”
|
|
|
| POLLAMI |
|
| Lamberti |
17 |
| chicken milanese with a lemon caper butter sauce |
|
| Pollo alla Napoleon |
18 |
| Chicken milanese topped with wild mushroom gorgonzola cream sauce |
|
| Pollo Menichino |
18 |
| grilled, balsamic marinated chicken breast topped with goat cheese, sundried tomatoes with a lemon bianco |
|
| Pollo alla Marsala |
18 |
| sautéed chicken topped with mushrooms, proscuitto and Marsala wine |
|
| Pollo Saltimboca |
18 |
sautéed chicken topped with spinach, proscuitto, sage and fontina cheese with a Madeira
wine sauce |
|
| Firenze |
19 |
| sautéed chicken with artichoke hearts, fresh diced tomatoes topped with a lemon bianco |
|
| Pollo Piemontese |
19 |
| chicken milanese topped with spinach, mushroom duxelle and fontina cheese |
|
| Pollo Sorrentino |
19 |
sautéed chicken topped with eggplant , proscuitto, fontina cheese with diced tomatoes and
Marsala wine |
|
| Involtini di Pollo |
20 |
| stuffed chicken with Italian sausage, spinach topped with creamy balsamic |
|
| Pollo Langostino |
21 |
| sautéed chicken topped with mushrooms, crawfish tails in a lemon bianco |
|
| Pollo alla Bianca |
21 |
chicken milanese sautéed with fresh broccoli and cauliflower on a bed of fettuccine topped
with a spicy sugo rosso |
|
|
| CARNI |
|
| Veal Piccata |
20 |
| veal scaloppines sautéed with lemon, fresh parsley with a white wine bianco |
|
| Veal Marsala |
22 |
| veal scaloppines sautéed in Marsala wine with mushrooms and proscuitto |
|
| Veal Francesa |
23 |
veal scaloppines dipped in a Italian egg wash, sautéed with capers, lemon with a
white wine bianco |
|
|
| Costolette de Orrichietto |
22 |
8 ounce pork chop dusted in mama mandola breadcrumbs topped with mozzarella, pesto,
diced
tomatoes and roasted pinenuts |
|
| Costolette de Maiale Albanese |
24 |
10 ounce center cut pork chop marinated and grilled topped with caramelized onions, and
raisins with a port wine reduction |
|
| Filetto alla Griglia |
34 |
| 8 ounce, center-cut filet mignon grilled and finished with ammoghiu |
|
|
| Costoletta alla Griglia |
34 |
| grilled 14 ounce veal chop rubbed with fresh rosemary |
|
| Vitello al Funghi |
36 |
our 14 ounce veal chop, grilled to perfection, topped with sautéed mushrooms with garlic
and
extra virgin olive oil |
|
| Vitello Valdostanna |
34 |
veal rib chop milanese stuffed with fontina and proscuitto topped with mushrooms
and Marsala wine |
|
| Agnello di Palacio |
37 |
| baby lamb chops marinated in balsamic and herbs then grilled |
|
|
| PESCI |
|
| Gamberoni Vincenzo |
19 |
| gulf shrimp stuffed Italian style with crabmeat and served with capellini marinara |
|
| Shrimp Damian |
21 |
| sautéed with garlic, white wine and butter, served with fettuccine alfredo |
|
| Flounder Milanese |
24 |
sautéed fillet of flounder dusted with mama mandola breadcrumbs topped with
crawfish tails and fresh crushed tomato with basil and oil |
|
| Pesce alla Barilla |
23 |
gulf flounder fillet almond crusted, sautéed topped with shrimp, capers and a
lemon bianco |
|
| Trotelle Alle Genovese |
24 |
rainbow trout, pan seared, topped with diced shrimp, artichokes and served over a
bed of spinach risotto topped with a saffron sauce |
|
| Salmone Pistachio |
24 |
| pistachio crusted Atlantic salmon over primavera risotto |
|
| Snapper Nino Jr. |
26 |
| grilled fillet of snapper with shrimp, tomatoes, fresh mint, and basil bianco |
|
| Snapper Butera |
29 |
| grilled gulf red snapper topped with jumbo lump crabmeat, light basil oil |
|
| Branzino Azzurro |
31 |
grilled, herb dusted sea bass and jumbo lump crabmeat over cannellini carrettieri,
sautéed spinach and a white wine bianco |
|
|
|
|
| GREAT ADDITIONS |
add a course to create a wonderful Italian Meal
Bon Appetito!
|
|
|
| PASTA COURSE |
$6.00 per person
Select a pasta and a sauce
|
|
| PASTA |
SAUCE |
| Spaghetti |
Marinara – spicy tomato |
|
| Linguine |
Pomodoro- fresh tomato |
|
| Penne |
Aglio olio- garlic and olive oil |
|
| Fettuccine |
Creamy Pesto- basil and olive oil with cream |
|
|
|
Optional –add sautéed spinach to penne pasta with Aglio olio
|
|
|
| RAVIOLI COURSE |
|
$7.00 per person
|
|
|
Stuffed with veal and spinach topped with pomodoro
|
|
|
Stuffed with sweet potato topped with a sage butter
|
|
|
Stuffed with mushroom topped with a light pesto
|
|
|
Stuffed with ricotta and spinach topped with a tomato cream
|
|
|
|
| INTERMEZZO |
|
$3.00 per person
|
|
cleanse the palate before the entree
|
|
|
Raspberry Sorbetto
|
|
|
Lemoncello Sorbetto
|
|
|
Basil Prosecco Sorbetto
|
|
|
Mint Sorbetto
|
|
|
| ITALIAN BOTTLED WATER |
|
$7.00 per large bottle
|
|
|
Acqua Panna (spring water)
|
|
|
San Pellegrino (sparkling)
|
|
|
|
|
|
|
|
| DOLCI |
|
| Tiramisu |
7 |
Layers of sweetened rum-flavored mascarpone cheese, chocolate and ladyfingers
flavored with espresso |
|
| Panna Cotta |
7 |
A traditional sweetened "cooked cream" flavored with vanilla bean and served
with fresh berries |
|
| Italian Cream Cake |
8 |
| Damian's classic pecan studded cake with cream cheese filling |
|
| Caprino Torta |
8 |
| Caprino fresco topped with caramelized apples |
|
| Lemon Tart |
7 |
| A lemon curd in a flaky crust |
|
| Tuscan Bread Pudding |
6 |
| Served with Jack Daniel's sauce |
|
| Gianduja Mousse Cake |
7 |
| A rich, dark, chocolate mousse cake with Nutella & hazelnuts |
|
| Cannoli |
4 |
The classic Italian dessert. Crisp pastry shell filled with sweetened ricotta cheese,
chocolate chips and pistachio |
|
| Gelato, Sorbetto or Spumoni |
4 |
Your choice of chocolate, vanilla or stracciatella gelato, raspberry or lemon
sorbetto or classic spumoni |
|
|
| |
| Chef: Jose Napoleon Palacios |
|
Sous Chef: Francisco Barillas |
|
|
|
|
|
