The cost for buffet service varies, but generally starts at $25 per person.  The total will

depend on the choices, the number of guests, the duration of the event, and other factors. 

APPETIZERS

  • MIXED FIELD GREEN SALAD WITH SHAVED PARMIGIANO AND HOUSE DRESSING

  • WATERCRESS SALAD WITH PEARS, TOASTED WALNUTS, GORGONZOLA CHEESE AND SHERRY WINE VINAIGRETTE

  • BABY SPINACH AND STRAWBERRY SALAD WITH GOAT CHEESE, PINE NUTS AND AGED BALSAMIC VINAIGRETTE

  • BABY ARUGULA SALAD WITH AVOCADO, HEARTS OF PALM, PINE NUTS AND SHAVED PECORINO CHEESE

  • A SELECTION OF SLICED ITALIAN CURED MEATS. SERVED WITH CORNICHONS AND OLIVES

  • BUFFALO MOZZARELLA WITH FRESH TOMATO, BASIL AND EXTRA VIRGIN OLIVE OIL

  • EGGPLANT PARMIGIANA

PASTA

                                  DIFFERENT TYPES OF PASTA WITH TOMATO SAUCE ALSO AVAILABLE UPON REQUEST

  • HANDMADE RICOTTA AND SPINACH RAVIOLI WITH BUTTER AND SAGE

  • PENNE FOUR CHEESES

    (Gorgonzola, Taleggio, Fontina and Tuscan Pecorino cheese)

  • PENNE PASTA WITH FRESH SAN MARZANO TOMATO SAUCE AND MOZZARELLA

  • ORECCHIETTE WITH BROCCOLI RABE, AND LIGHT GARLIC AND FENNEL SCENTED SAUSAGE

  • GREEN LASAGNA WITH BOLOGNESE, BÉCHAMEL SAUCE AND GRANA PADANO CHEESE

  • SEASONAL VEGETABLE LASAGNA WITH BÉCHAMEL SAUCE AND GRANA PADANO CHEESE

  • RIGATONI WITH BOLOGNESE SAUCE

MEAT AND FISH

  • OVEN ROASTED ATLANTIC SALMON WITH ZUCCHINI, CARROT MASHED POTATOES AND LEMON SAUCE

  • GRILLED ATLANTIC SALMON WITH SPINACH, OLIVE OIL MASHED POTATOES AND LEMON SAUCE

  • STRIPED BASS WITH TOMATOES, CAPERS AND BLACK OLIVE SAUCE SERVED WITH SPINACH AND MASHED POTATOES

  • PAN ROASTED GROUPER WITH WILD MUSHROOMS, OVEN DRIED TOMATOES,MASHED POTATOES AND WHITE WINE SAUCE

  • BAKED SNAPPER FILLET WITH SPINACH, OLIVE OIL MASHED POTATOES AND WHITE WINE

  • ROSEMARY ROASTED CHICKEN BREAST WITH ZUCCHINI, ROASTED POTATOES AND LEMON SAUCE

  • CHICKEN BREAST SCALOPPINI WITH BROCCOLI, MASHED POTATOES AND LEMON AND CAPER SAUCE

  • CHICKEN BREAST SCALOPPINI WITH WILD MUSHROOM SAUCE, BROCCOLI AND ROSEMARY ROASTED POTATOES

  • VEAL SCALOPPINI WITH ARTICHOKES, ROASTED POTATOES AND WHITE WINE

  • VEAL  MEATBALLS WITH SAN MARZANO TOMATO SAUCE AND MASHED POTATOES

  • PORK TENDERLOIN MEDALLIONS WITH PROSCIUTTO, BROCCOLI AND SOUR CREAM MASHED POTATOES

  • BEEF TENDERLOIN MEDALLIONS WITH ZUCCHINI, ROSEMARY POTATOES AND RED WINE REDUCTION

  • BEEF TENDERLOIN MEDALLIONS WITH SHIITAKE MUSHROOM SAUCE, TRUFFLE OIL, GRILLED ASPARAGUS AND ROASTED POTATOES

DESSERTS

(desserts can be individually plated or placed on the buffet)

  • APPLE TART

  • EXTRA BITTER CHOCOLATE MOUSSE

  • TIRAMISU

  • LEMON TART WITH ITALIAN MERINGUE

  • RICOTTA CHEESECAKE WITH STRAWBERRY SAUCE

  •  DARK CHOCOLATE BROWNIES

  • TORTA DELLA NONNA,  VANILLA CUSTARD TART WITH PINE NUTS