Catering

Family Style Dinner

Passed Hors D’oeuvres

Arancini | mushroom, truffle and fontina

Prosciutto Wrapped Bosc Pear | arugula, parmesan shavings and balsamic glaze

Bruschetta | topped with seasonal ingredients

First Course

Panzanella Salad | grilled tuscan bread, baby arugula, heirloom tomato, red onion, cucumber, fresh mozzarella, sherry vinaigrette and balsamic glaze

Arugula and Crimini Mushroom Salad | truffle balsamic dressing and shaved parmesan

Main Dishes

Lasagna Bolognese | fresh pasta with bolognese ragu with ricotta, mozzarella and parmesan cheeses

Grilled Skirt Steak | salsa verde

Grilled Salmon | lemon, caper and dill sauce

Sides

Creamy Parmesan Polenta

Roasted Brussels Sprouts | crisp pancetta, thyme and balsamic glaze

Farro | roasted beets, mint and ricotta salata

Roasted Fingerling Potatoes | pearl onions, garlic, and herbs

Wild Mushroom Risotto

Roasted Root Vegetables | butternut wquash, parsnips, pearl onions, carrots and celery root

Dessert

Cappuccino Macarons and Italian Almond Shortbread | served with house-brewed coffee