ANTIPASTI

(priced separately from Dinner Menu)
Can be passed or stationary

• 
  Assorted Vegetable Crudite with House-Made Dip2.50/person
• 
  Crostini Arrabbiata (spicy tomato relish with parmesan)18/dz
• 
  Crostini with Smoked Salmon and Chive Cream22/dz
• 
  Belgian Endive Spears with Beet Tartare20/dz
• 
  Vegetarian Stuffed Mushrooms20/dz
• 
  Italian Sausage Stuffed Mushrooms24/dz
• 
  Melon Wrapped with Prosciutto di Parma30/dz
• 
  Cherry Tomatoes Stuffed with Fresh Mozzarella and Basil22/dz
• 
  Cucumber Cups with Smoked Salmon Tartare 24/dz
• 
  Devilled Eggs with Truffle Oil24/dz
• 
  Spanokopita, (filo triangles stuffed with spinach and cheese) 22/dz
• 
  Chicken Corfu, (filo triangles with raisins, pine nuts and
  sun-dried tomatoes)24/dz
• 
  Pulled Pork on House-Made Potato Chips22/dz
• 
  Lamb Meatballs with Yogurt-Garlic-Cucumber Sauce24/dz
• 
  Baked Shrimp Wrapped with Prosciutto36/dz
• 
  Pizza Quattro Formaggi, (four cheeses)12/ea.
• 
  Pizza with Pepperoni12/ea.

THREE COURSE DINNER MENU

• 
  Price: $42 per person, plus tax and gratuity. Includes a choice of one soup and one salad, a choice of two entrees and a dessert, coffee or tea

  Option: You may select and additional 3rd entrée for $5 per person

SALAD AND SOUP

• Salad of Belgian Endive, Apples, Watercress, Roquefort and Walnuts
• Classic Caesar Salad
• Organic Local Field Lettuces with Crisp Pancetta, Toasted Pine Nuts, and Parmesan
• Fennel and Orange Salad with Oil Cured Olives and Fresh Mint
• Haricots Verts and Celery Salad with Green Olives
• Green Bean, Potato and Red Onion Salad with Fresh Basil

GAZPACHO

• Italian Bread and Tomato Soup with Fresh Basil
• Roman Egg Drop Soup, (Stracciatella)

ENTREE

• House-made Basil Ravioli, filled with Tomato and Parmesan, Fresh Herb Cream
• Rolled Fillet of Sole Filled with Zucchini and Basil
• Pan Roasted Loch Duart Salmon with Grilled Summer Vegetables and Citronette
• Grilled Shrimp Skewers with Cannellini Beans flavored with Basil and Garlic
• Roasted Chicken Breast Stuffed with Prosciutto and Fontina
• Fennel Dusted Pork Cutlet with Spinach, Raisins and Pine Nuts
• Grilled Flatiron Steak, Salsa Verde, Fingerlings and String Beans
• Roasted Duck Breast, Shallot-Green Olive Sauce, Carrots Agrodolce

DESSERT

• Chocolate Decadence Cake
• Orange and Almond Torte with Blackberry Marmellata
• Peach Crostata with Jeni’s Honey-Vanilla Bean Ice Cream
• Chilled Zabaglione with Fresh Strawberries
• Tiramisu