Gourmet Cocktail Hour
White Glove Butler Served Hor D’oeuvres

Chef’s Carving Board (Choice of Two)

San Gennaro Table
Italian Cheese and Vegetable Specialties

Roman Push Cart
Elaborate Display of Regional Italian Cured Meats and Aged Cheeses

Smoked Fish Display

Seafood Market
Nautically Decorated Shrimp, Oysters, Clams and Italian Seafood Salad

Gourmet Chafing Dishes (Choice of Ten)

Dinner Reception

Appetizer
Champignon Salad • Prawns Lauren
Strawberries L’orange • Antipasto Freddo

Salad
Caesar • Tri Color

Intermezzo

Entrées (Choice of Four)
Duette of land and Sea - whole grilled Filet Mignon and
Shrimp Oreganata combination
Crevette del Poulet - large shrimp and sautéed spinach wrapped in a
French breast of chicken, lightly coated with panko crumbs in a Dijon herb sauce
Vitello Francesca - pignoli crusted roulade of milk fed veal with leaf spinach
simmered in a tomato sage demi-glaze
Pollo St. Guiseppe - sautéed breast of chicken filled with
leaf spinach in a tomato sage demi-glaze
Oriental Salmon - sesame crusted fillet of Norwegian salmon
in an orange and oyster glaze
Pesce Del Giorno - Chef’s selection of specialty fillet topped with
braised artichokes, roasted red bell peppers, capers and
garlic in a butter lemon white wine
Filet Mignon alla Gorgonzola - grilled center cut tenderloin,
vine-ripe beefsteak tomato and Italian Bleu cheese topped with a bordelaise sauce
Pork Chop Rustica - Center cut from the loin pounded and breaded,
sautéed in olive oil, and topped with vine ripe tomatoes, chopped fresh mozzarella, and
Gaeta olives, drizzled with a Balsamic vinegar glaze
Pollo Monica - breast of chicken sautéed with baby Bok Choy, marinated
artichoke hearts, and capers in a Mediterranean white wine sauce
All Entrées served with Chef’s choice of Potato and fresh Garden Vegetables

Dessert
Custom Occasion Cake
Viennes Tables or Plate Painted Desserts