Agnello a Scottadito Roman-style marinated grilled lamb chops over pan seared polenta and served with brown butter radishes
Pappardelle with Duck Ragu fresh Pappardelle pasta tossed in a wine braised duck ragu accented with fresh vegetables
Branzino alla Puttanesca pan seared Branzino with a warm tomato , olive, and caper sauce served with broccoli rabe and roasted potatoes
Sirloin Steak with a Red Wine Balsamic Reduction pan seared sirloin served with roasted garlic haricot vert and roasted potatoes with a red wine balsamic reduction
Dessert
Nutella Bomboloni light and airy Italian doughnuts filled with a chocolate hazelnut spread and tossed in cinnamon sugar, accompanied by vanilla bean gelato
Dark Chocolate Panna Cotta with Red Wine Poached Plums a dark chocolate infused Italian custard topped with fresh plums poached in red wine
White Chocolate and Pistachio Tiramisu Marsala soaked lady fingers layered between a white chocolate and pistachio mascarpone cream
Chocolate Profiterole with Espresso Cream an espresso infused pastry cream piped into a chocolate profiterole and topped with chocolate ganache with fresh berries
First Course
Chilled Cucumber and Avocado Soup with Seared Shrimp or Potato and Caramelized Leek Soup with Crispy Bacon
Second Course
Arugula, Pear, Pomegranate, Goat Chevre, and Candied Pecan Salad with White Honey Balsamic Dressing or Caprese Salad with Crispy Prosciutto or Crispy Goat Cheese, Strawberry, and Mixed Greens Salad
Third Course
Sirloin Steak with a Red Wine Balsamic Reduction with Garlic Asparagus and Whipped Potatoes or Spring Pea Spaghetti Carbonara with Garlic Herb Chicken Breast or Seared Glazed Salmon with a Fresh Seasonal Cous Cous
Fourth Course
Torched Lemon Meringue Tart or Tiramisu or Chocolate Mousse Tower with Fresh Raspberries
Need help figuring out what to serve at your next event?
We’re full of ideas! Get in touch with us by email ([email protected])
or by phone (914 775-8880) and we’ll gladly discuss our cuisine options.
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