TUSCAN TABLES
Salad
Fresh Mesclun Green with Baby Spinach tossed with Roasted Red Peppers, Hearts of Palm, Black Olives, sliced Figs and Gorgonzola Cheese served with a Lemon-Basil and Poppy Seed Vinaigrette

Tuscan Antipasto
Asparagus wrapped with Prosciutto Ham and Asiago and Smoked Provolone Cheeses, Genoa Cornucopias, Cured Olive and Sun-dried Tomato Bruschetta, Roasted Pepper Bruschetta with shaved Parmesan Cheese, Tuscan Salsa Bruschetta

Grilled Vegetable Salad
Marinated and Grilled Eggplant, Zucchini and Summer Squash, Portobello Mushrooms and Fire Roasted Red and Yellow Peppers drizzled in a Balsamic-Homey Glaze

Chilled Pasta Salad
Orecchiette Pasta with sweet grape Tomatoes, Basil & Fresh Mozzarella Balls tossed in a light Sun-dried Tomato Vinaigrette

ENTREE SELECTION
(Please select any Four choices)
Veal filled Ravioli with Roasted Fennel and Caramelized Onions napped with a Port Wine and Veal Demi-Glace
Lobster filled Ravioli in a Cognac Newburg sauce with sliced Porcini Mushrooms and Sun-dried Tomatoes
Fire Roasted Salmon in a Lemon-Pinot Grigio Butter Sauce with Ripped Basil and Sun-dried Tomatoes and Chevre
Roasted Rosemary and Garlic Crusted center cut Pork Loin with Apples and Figs
Fire Grilled Breast of Chicken topped with Tuscan Salsa, ripped Basil and Herbed Chevre
Lobster and Asparagus Risotto with Parmesan
Sautéed Fresh Spinach in Extra Virgin Olive Oil and Roasted Garlic

DESSERTS
Amaretto Torte with Whipped Cream
Raspberry Rum Cake
Italian Cheesecake with Fresh Berries marinated in Grand Marnier
Piping Hot Fresh Brewed Coffee, Decaffeinated Coffee and Assorted Flavored Teas

New England Coast

ACCOMPANIMENTS
Cranberry and Walnut Salad
Fresh Mixed Mesclun Greens with sliced Plum Tomatoes, Cucumbers, Caramelized Red Onions, Sugar Coated Baked Walnuts and Sweet Dried Cranberries served with a Raspberry Vinaigrette

Crab and Spinach Pasta Salad
Tender pasta shells with sweet crab and spinach tossed in a creamy Ranch and Dill dressing

Corn and Cheddar Johnny Cakes
A classic New England favorite topped with Sweet Pepper relish and Herbed Sour Cream

Baked Clam Sampler
Stuffed Quahogs, Clams Casino, Oyster Rockefeller, and baked Stuffed Cherrystones accompanied by warm drawn butter and fresh lemons

ENTREES
(Please select any four choices)
Shrimp and Scallop Scampi over Hearty Buttered Egg Noodles with fresh Thyme
Lobster Ravioli with a creamy Lobster Thermidor sauce with sliced Chanterelle Mushrooms
New England Bouillabaisse (Shrimp, Clams, Mussels and Fresh halibut in a Tomato-saffron Broth)
Crab and leek stuffed Filet of Flounder
Roasted Prime Ribs of Beef with Horseradish-Chive sauce and Oven baked Popovers
Braised Short Ribs of Beef and Caramelized Onions in a Port Wine reduction
Roasted Rosemary, Thyme and Garlic Leg of Lamb with Mint Jelly
Butternut and Cranberry stuffed Breast of Turkey
Chestnut and Apple stuffed Chicken Breast with Grand Marnier Sauce
Roasted Duck with Cranberries, Oranges and Mint and classic l’Orange sauce & More

DESSERTS
Classic Apple Crisp
Blueberry Topped Cheesecake

La Cucina Italiana

ACCOMPANIMENTS
Sicilian Antipasto
Thinly sliced Prosciutto Ham, Genoa Salami, Soprasetta and Mortadella accompanied by sharp Provolone, Asiago and Fontina Cheeses served with marinated Mushrooms, Assorted Olives, Roasted Peppers and spicy Pepperoncini Peppers. Baskets of Crispy Italian Bread and Focaccia are served with Basil and Garlic Infused Olive Oil

Roman Caesar Salad
Fresh hand chopped hearts of Romaine Lettuce napped in a creamy Caesar Dressing, topped with Oven baked, handcut garlic and herb croutons and shaved Aged Parmesan Cheese. Served with extra Virgin Olive Oil, and fresh cracked Black Pepper

Italian Caprese Salad
Thick sliced Beef Steak Red and Yellow Tomatoes layered with sliced Fresh Mozzarella Cheese and Ripped Basil drizzled with Olive Oil, Balsamic Vinegar and a hint of Mediterranean Coarse Sea Salt

Shrimp and Orzo Pasta Salad
Baby shrimp with chopped spinach, sun-dried tomatoes, roasted peppers and black olives in tender Orzo pasta marinated in a zesty Italian Mustard Vinaigrette

ENTREES
(Please Select any four choices)
Sautéed Green Beans with diced tomatoes and shaved Parmesan Cheese
Grilled Eggplant, Asparagus and Portobello Mushrooms Creamy Vodka Rigatoni with Portobello Mushrooms
Jumbo Sea Scallop and Shrimp Scampi with garlic, Butter and Fresh Parsley tossed in Penne
Cheese Tortellini in a Hearty Chianti Bolognese sauce made with Veal, Pork, Beef and Prosciutto Ham
Hand stuffed Spinach and Four Cheese Shells topped with a velvety tomato-basil cream sauce
Chicken Florentine-Grilled chicken, spinach, roasted peppers and fresh mozzarella
Veal Picatta -sautéed veal, diced tomatoes and capers in a lemon win e sauce
Chicken Sorenttino Egg battered sautéed chicken topped with eggplant, cappicolla ham and Provolone cheese
Pork Marsala-Grilled center cut Pork loin topped with Portobello Mushrooms in sweet Marsala wine sauce
Sicilian Rib Eye-Grilled Beef Rib Eye steaks topped with roasted pepper, spicy Pepperoncini peppers and caramelized red onions
Rosemary and Garlic Crusted Prime Ribs of Beef (chef carved) served with Chianti Au Jus
Beef Sirloin Tips and Portobello Mushrooms in a Hearty Burgundy Wine Sauce
Salmon Francaisse -Egg battered center cut Salmon sautéed golden brown served with a Pinot Grigio-lemon butter sauce
Swordfish and Lobster Picatta-Pan seared swordfish in a Parmesan Batter topped with fresh lobster Claw, capers in Butter Wine sauce
Rosemary and Garlic Roasted Potatoes
Potato and Alfredo Casserole
Asiago Smashed Potatoes
Sautéed Spinach with Roasted Garlic

DESSERT
Italian Four Cheese, Cheese Cake with fresh Strawberries
Fruit Tart Zabaglione
Classic Tiramisu
Pistachio, Chocolate Chip and Almond crusted cannolis
Piping Hot Coffee, Decaffeinated Coffee and Assorted Teas

50 Person Minimum

Please call us at 860-564-3543 for our full menu and prices.
A 6% Sales Tax and 20% Service Charge will apply to all Food and Beverage Services