Catering Menu

Cured meats, imported cheeses, marinated vegetables, olives and fresh-baked focaccia, arranged on rustic boards.

Choice of two pastas, one chicken entrée, seasonal salad, focaccia and roasted vegetables. A crowd-pleasing spread for any gathering.

Antipasto board, two pastas, two entrées including a fish selection, two sides, salad and an assorted dolci platter.

Chef-curated four-course menu featuring seafood, homemade pasta, premium meats and plated desserts, with optional wine pairings.

Fresh tomato, spicy tomato sauce, pecorino and baked mozzarella.

House-made Parmigiano-Reggiano cream sauce. Add grilled chicken or shrimp.

Homemade ribbon pasta with slow-cooked beef and veal ragout.

Ziti layered with ricotta, marinara and mozzarella, baked golden.

Breaded cutlets, marinara and melted mozzarella.

Eggplant rolled with ricotta and baked in tomato sauce.

Italian sausage with sweet peppers and onions in a light tomato sauce.

Mediterranean bass with cherry tomato confit, olives and capers.

Romaine, shaved Parmesan, croutons and homemade dressing.

Mixed greens, cherry tomatoes, radish and fresh orange.

Seasonal Mediterranean vegetables with herbs and olive oil.

Fresh-baked focaccia with olive oil and aged balsamic.

Espresso-soaked ladyfingers, mascarpone cream and cocoa.

Crisp shells filled to order with sweet ricotta and pistachio.

Chef's assortment of Italian pastries and mini desserts.