banquet3

*

Bruschetta

Calamari

Fire Roasted Whole Artichoke

Prosciutto Wrapped Asparagus

*

*

Spinach Salad

Fresh baby spinach, prosciutto, pine nuts, and balsamic vinegar dressing.

*

Seafood Bisque

*

CaesarSalad

Crisp romaine lettuce tossed in our homemade dressing with grated Parmesan cheese and croutons.

*

*

Pork Tuscany

Tender, fall of the bone pork shank slow cooked osso bucco style, served with

fresh asparagus and homemade mashed potatoes.

*

Blackened Halibut

Pan seared halibut blackened in our wood burning stove topped with fresh sautéed spinach in a white

wine butter sauce, served with homemade seafood risotto and sautéed asparagus.

*

Penne Rustica

Penne pasta tossed in a rose cream sauce with julienne chicken and homemade Italian sausage topped

with melted provolone cheese baked in our wood burning stove.

*

Eggplant Parmigiana

Fresh eggplant slices lightly breaded with seasoned Italian breadcrumbs, topped with marinara and

fresh mozzarella cheese melted in our wood burning oven, served over a bed of linguini pasta.

*

Veal Marsala

Tender veal cutlet sautéed with mushrooms, lemon, capers, artichokes and cream, served with capellini

marinara and fresh vegetables.

*

Crème Brule

Italian style custard with vanilla bean, sugar, cream

and egg yolks topped with a flamed sugar crust.

*

Triple Chocolate Cake

A decadent dessert of moist chocolate cake,

chocolate filling and chocolate frosting with nuts.

*

Tiramisu

Espresso-rum soaked lady fingers with creamy mascarpone cheese and cocoa powder.

***