(16 person minimum)
First (choose one for first course)
-cold antipasto (mozzarella, roasted pepper & tomato)
-little neck clams baked w/ shiitake & bell pepper, finished with brandy
-pan seared sea scallops w/ radicchio, sliced fennel & orange, toasted almonds, honey & sherry wine sauce
-prosciutto di parma with melon
Second Course (choose one for the second course)
-mixed baby field green salad
-radicchio with golden raisins, toasted almonds, garlic & anchovies vinaigrette
-homemade ravioli with mascarpone cheese & spinach
-orecchiette with braised cherry tomato, roasted garlic, basil, chives finished with parmigiano cheese
-rigatoni bolognese
-toasted barley & shiitake mushroom soup
Main Course (choose three)
-slow cooked wild salmon w/ chickpea cake, dill sauce & pan fried fresh chick peas, topped with cucumbers & cherry tomatoes salad
-veal scallopine over fennel hash
-maine cod- pan roasted over sofrito and tomato
-pan seared filet mignon with wild mushrooms and red wine reduction
-lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice and savoy cabbage
-roasted free-range chicken (half chicken) with string beans, celery root & rosemary sauce
Homemade Dessert (choose three) includes coffee, tea, cappuccino, espresso etc.
-homemade carrot cake accompanied with coffee ice cream
-trio crème brulée
-strawberry napolean
-ricotta cheese cake
-semifreddo di torroncino, with hazelnuts & bittersweet chocolate chunks
-assorted sorbet or ice cream
-for one hour passed finger food supplement additional per person
-bar/beverage is usually upon consumption
-beer/wine for evening - additional per person
