Catering Menu

ANTIPASTI (Appetizers)
(Half Tray/full tray)

Calamari Fritti Piacere

$60/$110
Fried calamari served with your choice of marinara, Fra Diablo, or Francese.

Calamari Fritti Sicilia

$60/$110
Crispy fried calamari tossed with balsamic demi-glaze and kalamata olives.

Spiedini alla Romana

$50/$90
Breaded mozzarella layered between bread slices, fried golden brown, and finished with anchovy sauce.

Vongole al Piacere

$55/$100
Little neck clams prepared casino, oreganata, marinara, or Fra Diablo style.

Zuppa di Cozze

$50/$90
Fresh mussels simmered in white clam or marinara sauce.

Cold Antipasto

$60(12”)/$110(16”)
Roasted red peppers, fresh mozzarella, provolone, prosciutto, salami, sopressata, cherry peppers, and artichoke hearts.

Long Hot Peppers

$55/$100
Sauteed long hots with broccoli rabe, sausage, and roasted potatoes.

Hot Antipasto

$65/$120
Eggplant rollanti, clams oreganata, stuffed mushrooms, and fried calamari.

INSALATE (Salads)
(Half Tray/full tray)

Caesar Salad

$35/$60
Romaine lettuce, herbed croutons, and homemade caesar dressing.

Chopped Salad

$45/$85
Greens, arugula, mushrooms, mozzarella, provolone, roasted red peppers, and balsamic vinaigrette.

Arugula con Citrolo

$35/$65
Baby arugula, tomatoes, onions, shaved parmigiano, and lemon vinaigrette.

Caprese

$45/$85
Fresh mozzarella and tomato with basil, EVOO, and balsamic reduction.

Mesclun Salad

$30/$55
Organic greens with tomato, onions, cucumbers, carrots, and olives in balsamic vinaigrette.

Panzanella

$45/$75
Tomato, cucumber, onion, focaccia croutons, basil, mozzarella, and red wine vinaigrette.

Calamari Salad

$60/$110
Marinated calamari with olive oil, garlic, lemon, celery, onion, and tomato.

Seafood Salad

$80/$150
Chilled calamari, shrimp, and scallops in lemon and olive oil dressing.

PASTA
(Half Tray/full tray)

Spaghetti con le Vongole

$70/$135
Spaghetti tossed with fresh chopped clams in red or white clam sauce.

Gnocchi al Pesto

$60/$110
Potato dumplings with cherry tomatoes, basil pesto, and pine nuts.

Orecchiette Piccola Italia

$75/$135
Orecchiette pasta sautéed with spinach, scallops, tomatoes, and mushrooms in garlic olive oil.

Linguini Puttanesca

$55/$95
Linguini with capers, onions, hot cherry peppers, Gaeta olives, and anchovies in marinara sauce.

Rigatoni Amatriciana

$60/$115
Rigatoni with pancetta, mozzarella, and parmigiano in a pink cream sauce.

Cavatelli e Salsicce

$65/$125
Cavatelli pasta sautéed with Italian sausage, broccoli rabe, and cannellini beans.

Penne alla Vodka

$45/$85
Penne pasta in a creamy pink vodka sauce with shallots and basil.

Fusilli di Gioi

$60/$115
Fusilli pasta with arugula, mozzarella, prosciutto, and shallots in light tomato sauce.

Fettuccini Cacio e Pepe

$55/$105
Fettuccini with pecorino Romano and black pepper.

Parpadella del Nonno

$70/$135
Homemade parpadella with mushrooms, peas, and tomatoes in short rib ragu.

Lasagna Rustica al Piacere

$60/$110
Homemade lasagna with marinara, ricotta, mozzarella, and parmigiano.
Vegetable or Bolognese (Half Tray $70/Full Tray $130)

Risotto Primavera

$65/$115
Creamy saffron risotto with zucchini, carrots, mushrooms, peas, and onions.

Eggplant Rollatini or
Parmigiana

$55/$100
Eggplant layered with ricotta, mozzarella, and marinara.

Rigatoni Sausage & Cream

$65/$125
Rigatoni tossed in a velvety blend of marinara and cream, finished with grated cheese and chopped Italian sausage.

POLLO (CHICKEN)
(Half Tray/full tray)

Pollo al Piacere

$60/$115
Francese, Marsala, Parmigiana, or Piccata

Pollo Giambotta or Morphi

$65/$125

Pollo Oreganata

$65/$125
Chicken sautéed with garlic, parmigiano, and white wine, baked with Italian-seasoned breadcrumbs.

Pollo Vestito

$65/$125
Chicken Marsala topped with asparagus, prosciutto, and melted mozzarella.

Pollo Involtini

$75/$135
Stuffed chicken breast with sun-dried tomatoes, asparagus, and ricotta in Chardonnay sauce.

Pollo alla Nostra

$75/$135
Chicken stuffed with mozzarella, prosciutto, and arugula in marinara Barolo sauce.

Pollo Capisce

$65/$125
Chicken with cherry tomatoes, mushrooms, and asparagus in brandy cream sauce.

Pollo Milanese

PP $15 (min order of 4 p)
Breaded chicken over baby greens, cherry tomatoes, red onions, and mozzarella.

Pollo Cacciatore

$65/$125
Chicken sautéed with mushrooms and onions in light marinara over linguini.

Pollo Pazzo

$65/$125
Chicken with portobello mushrooms, long hots, and potatoes in brown demi-glaze over penne pasta.

Pollo Florentino

$70/$135
Layered with spinach, tomato, and mozzarella in garlic white wine sauce.

Pollo Sarda

$70/$135
Layered with ricotta, eggplant, tomato, and mozzarella in sherry wine sauce.

VITELLO & BISTECCA (VEAL & STEAK)
(Half Tray/full tray)

Vitello al Piacere

$80/$155
Veal scaloppini Francese, Marsala, Parmigiana, or Piccata.

Vitello Toscano

$85/$160
Veal sautéed with portobello mushrooms, asparagus, and sun-dried tomatoes in a Marsala brandy brown sauce.

Vitello Saltimbocca

$85/$160
Veal topped with prosciutto and mozzarella in Marsala sauce. Served with spinach and mashed potatoes.

Vitello Pavinci

$85/$160
Veal sautéed with cherry tomatoes, artichoke hearts, and mushrooms in champagne sauce.

Veal Chop Parmigiana

$45/p (min order of 4p)
Breaded bone-in veal chop topped with mozzarella and parmigiano in marinara.

Veal Chop Milanese

$45/p (min order of 4p)
Breaded veal chop over baby greens, tomatoes, and mozzarella with balsamic vinaigrette.

Bistecca alla Griglia

$32/p (min order of 4p)
Grilled NY strip steak with chimichurri. Served with potatoes and vegetables.

Bistecca Giambotta

$35/p (min order of 4p)
Grilled NY strip steak with peppers, mushrooms, onions, and sausage over fried potatoes.

Bistecca con Funghi

$35/p (min order of 4p)
Grilled NY strip steak with portobello, shitake, and porcini mushrooms in Marsala sauce.

Cotolette di Vitello alla Griglia

$40/p (min order of 4p)
Double-cut veal chop with chimichurri, potatoes, and vegetables.

Cotolette di Agnello alla Griglia

$45/p (min order of 4p)
Herb-crusted lamb rack grilled, served with broccoli rabe risotto.

PESCE (SEAFOOD)
(Half Tray/full tray)

Gamberi al Piacere

$90/$170
Jumbo shrimp Marinara, Fra Diablo, Parmigiana, and Francese or Scampi style over linguini.

Gamberi e Rabe

$90/$170
Jumbo shrimp sautéed with broccoli rabe, garlic, and cherry tomatoes over capellini.

Merluzzo alla Francese

$80/$150
Flounder in egg batter with lemon white wine sauce over capellini.

Basa al Forno

$85/$155
Baked basa fillet with white wine, lemon, and Italian-seasoned breadcrumbs.

Salmon Ripieno

$100/$190
Salmon stuffed with spinach and mushrooms in Chardonnay wine sauce.

Zuppa di Pesce

$110/$210
Shrimp, scallops, clams, mussels, and calamari in red or white clam sauce over linguini.

Broiled Salmon

$100/$190
Pan-seared salmon with asparagus and garlic in white wine sauce.

Risotto e Pesce

$115/$210
Saffron risotto with shrimp, scallops, clams, calamari, mussels, peas, and red peppers.

VEGETALI (VEGETABLES & SIDES)
(Half Tray/full tray)

Sauteed Mushrooms

$45/$80
Fresh mushrooms sauteed with garlic and olive oil.

Sauteed Spinach

$45/$80
Fresh spinach sautéed with garlic and olive oil.

Sauteed Broccoli di Rabe

$50/$90
Broccoli rabe sauteed with garlic and crushed red pepper.

Sauteed Broccoli

$45/$80
Steamed broccoli sauteed with garlic and olive oil.

Sauteed Long Hot Peppers

$50/$90
Grilled long hots in garlic olive oil.

DOLCI (DESSERTS)

Zeppolis

$35 Half Tray
Classic Italian fried dough dusted with powdered sugar. Served with chocolate or dulce de leche dips. Extra dip $8.00

Tiramisu

$70 Tray
Layers of espresso-soaked ladyfingers and silky mascarpone cream, finished with a dusting of cocoa for a classic, irresistible Italian dessert.

Cannoli

Mini $2.50 each, Large $5 each
Crisp pastry shells filled with sweet ricotta cream, lightly mixed with vanilla and chocolate chips, finished with a dusting of powdered sugar.

All trays serve approximately 8–10 guests for half trays and 16–20 guests for full trays. Bread is included with all entrées.

We bring the taste of Italy to your event with the same passion, flavor, and hospitality that define our kitchen.

book