Traditional Menu

Salads

Grilled Vegetable Salad with Pesto
Farro Salad, Grilled Broccolini, and Corn
Quinoa, Tomato, Cucumber, Avocado and Feta Cheese
Lentil and Rucola Salad with Herbs
Baby Wild Rucola, Roasted Beets, and Burrata
Baby Frisee, Shaved Fennel, and Crispy Guanciale
Endive, Radicchio, Green Apple, and Toasted Walnuts
Baby Spinach, Pinenuts, Pancetta and Pecorino
Baby Kale, Red Quinoa, Peaches or Dates, Goat Cheese
Baby Artichoke, Fennel, And Frisee
Tricolore with Shaved Parmesan
Salad Nicoise “Tuna, Eggs, Tomato, Olives”
Caesar Salad with Croutons and Parmesan Cheese
Roasted Beets Salad with Goat Cheese
Butter Lettuce with Pear, Crispy Prosciutto, and Gorgonzola
Mixed Green Salad with Goat Cheese and Tarragon Dressing
Raw Zucchini with Lemon and Parmesan Salad
Mushroom and Fennel Salad with Cilantro Dressing
Canellini Beans with Rosemary and Crispy Bacon
Sweet Tomato, Roasted Corn and Avocado Salad
Bibb Lettuce with Caramelized Walnuts and Feta Cheese
Rucola with Roasted Beets and Blue Cheese
Caprese “Tomato and Mozzarella” Salad with Basil
Butter Lettuce with Sweet Corn and Avocado
Baby Artichoke Salad with Parmesan and Lemon
Greek Salad
Chicken Salad with Celery and Apple
Grilled Vegetable Salad with Basil and Olive Oil
Tricolor Salad with Balsamic and Pecorino Cheese
Endive Salad With Fennel and Blood Oranges
Baby Spinach with Dried Cranberry and Goat Cheese

Traditional Appetizers

Prosciutto with Goat Cheese Wrapped Date
Endive, Figs, Goat, Balsamic
Spinach and Ricotta Mini Cake
Tuna Salad, Mini Buns
Japanese Eggplant, Ricotta, Balsamic Reduction
Parmesan Crisp, Beef Carpaccio, Dijon Mustard
Stuffed Black Mussels
Mini Lamb and Artichoke Skewers
Grilled Polenta with Lamb Pecorino Ragu
Crispy Goat Cheese Mushroom Ragu
Mix Frittata
Zucchini and Cheese Quiche
Roasted Cherry Tomato Bruschetta
Stuffed Zucchini Blossoms
Spinach and Ricotta Crepes
Petite Ham and Cheese Sandwiches
Pizza with Cream Cheese and Smoked Salmon
Prosciutto and Melon Wrap
Fried Baby Artichoke
Eggplant Caponata Crostini
Mini-Crab Cake with Garlic Caper Aioli
Lamb and Mint Mini Meat-Ball
Roasted Eggplant Goat Crostino
Mini-Pretzel Bun Sliders “Pork or Beef”
Radicchio And Manchego Quesadilla
Spicy Mango Shrimp Mini Skewers
Chicken and Pineapple Mini Skewers
Sweet Corn Blinis with Caviar or Salmon
Truffle Mac-N-Cheese
Mixed Mushroom Mini Tart
Salmon Cured Carpaccio on Toast
Truffle-Porcini Mushrooms Puff Pastry Tart
Belgian Endive with Tuna-Cilantro Tartare
Cherry Tomatoes and Mozzarella Skewers
Pineapple Wrapped in Steak
Melon Wrapped in Prosciutto
Bresaola with Rucola and Goat Cheese Involtini
Fava Beans And Pecorino Crostini
Baby Potato with Sour Cream and Caviar
Vitello Tonnato” Veal with Tuna Sauce” Crostini
Roasted Bell Pepper Crostini
Deviled Eggs with Tuna Salad
Stuffed Cherry Tomato with Herbs and Goat Cheese
Philo Triangle with Sun-Dried Tomato, Spinach, and Feta
Tuna Tartare on Wonton or Cucumber

Pasta and Rice

Risotto with Scallops and Zucchini
Four Cheese Crespelle with Rucola Pesto
Mixed Mushroom Crespelle” Crepes”
Tagliatelle with Lamb, Mint, Pecorino Ragu
Penne with Sausage, Fennel, and Rapini
Spinach Ravioli with Cherry Tomato and Pesto
Risotto with Sangiovese, Radicchio, and Taleggio
Mixed Mushroom Ravioli with Truffle and Micro-greens
Shrimp and Lemon Risotto with Fresh Peas
Risotto with Calamari and Asparagus
Butternut Squash Ravioli with Butter and Sage
Mixed Mushroom Risotto with Pecorino Cheese
Spinach Ravioli with Butter and Sage
Linguine with Manila Clam Sauce
Risotto with Shrimp and Asparagus
Penne Puttanesca “Capers, Olives, Tomato”
Rigatoni with Eggplant and Ricotta Cheese
Linguini with Lobster and Zucchini
Butternut Squash Risotto with Pecorino
Risotto with Baby Artichoke and Taleggio

Fish

Branzino Filet, Vegetable Ragu, Balsamic Reduction
Sea Bass Baked, Lemon, Orange, Herbs
Seared Scallops, Frisee, Salsa Verde
Baby Octopus, Potato, Green Beans, Olives
Monkfish Piccata with Capers and Meyer Lemon
Red Snapper Baked with Baby Artichoke
Sea Bass with Caper Berries and Green Olive
Parchment Paper Baked Fish with Vegetable
Pan-Roasted Salmon with Soy-Ginger Glaze
Cioppino Fish Stew
Spanish Paella
Dover Sole with Meyer Lemon Sauce
Fried Calamari with Spicy Marinara Sauce
Swordfish Grilled with Mango and Cilantro
Red Snapper with Sauté Fennel and Spinach
Dover Sole with Porcini and Rucola
Shrimp Brochette with Aioli Dip
Grilled Tuna “Tagliata,” Lemons and Chives Oil
Crab Cake with Spicy Mango Cilantro Sauce
Grill Branzino Filet with Lemon Capers Sauce
White Fish Fillet with Curry and Asparagus
Mahi-Mahi, Sauté Zucchini, Pesto
Striped Bass Fillet with Capers, Tomato, Olives
Baked Monk-Fish with Baby Potato and Black Olives
Grilled Tuna with Mustard, Braised Endive
Halibut with Lentil Stew and Fried Leeks
Miso-Sake Marinated Black Cod

Meat

Chicken Involtino, Mashed Potato
Chicken Parmesan, Roasted Potato
Roasted Rabbit, Potato, Olives
Duck Breast with Port Reduction
Pork Tenderloin with Porcini Pancetta Sauce
Braised Short Ribs, Pearl Onions, Herbs
Scortichino, Pink Pepper Over Rucola Salad
Filet Mignon with Shallots and Red Wine Sauce
Pork Chop with Mushroom Marsala Sauce
Grilled Garlic Balsamic Leg Of Lamb
Baby Back Ribs with Apricot BBQ Marinade
Lamb Chop with Mint Pesto
Flat Iron Steak with Salsa Verde

Vegetables

Balsamic Glaze Roasted Radicchio
Grilled Asparagus with Truffle Fondue
Sweet Corn, Cherry Tomato, Avocado
Summer Heirloom Tomato Salad, Basil Oil
Sauté Eggplant with Crumbled Goat Cheese
Roasted Fennel
Celery Root Pure with Truffle Oil
Caramelized Shallots with Balsamic-Thyme Glaze
Mixed Mushroom Ragu
Roasted Cauliflowers
Leeks and Goat Cheese Tart
Heirloom Tomato Salad with Mozzarella “Caprese”
Mixed Spring Mushroom with Butter and Chives
Scallop Potato Gratin
Farro Salad with Grilled Zucchini and Pesto
Broccoli Rabe with Garlic and Chili Flakes
Lemon Green Beans with Shaved Ricotta
Mashed Squash and Potato with Amaretti Crisp
French Lentil Stew with Tomato and Tarragon
Sauté Spinach, Shallots, and Pancetta
Garlic-Herb Stuffed Baked Tomato
Green Beans with Goat Cheese and Lemon Zest
Panzanella “Tomato Bread Salad”
Sauté Garlic Spinach with Toasted Pine Nuts
Braised Baby Artichokes with Cherry Tomato
Roasted Potato with Garlic and Rosemary
Fennel and Potato Gratin
Roasted Baby Beets, Garlic, Sage and Hazelnuts
Roasted Brussel Sprouts with Bacon and Garlic
Summer Grilled Vegetables with Garlic-Basil Infusion
Italian Caponata “Vegetable Ratatouille”
Roasted Bell Pepper with Capers and Basil
Glazed Baby Carrots, Parsley
Sweet Peas with Pearl Onion and Mint
Roasted Asparagus with Toasted Almond
Baked Eggplant Parmesan
Yam or Sweet Potato Soufflé with Fresh Herbs