Bring the taste of Italy to your next gathering with the same passion, flavor, and hospitality that define our kitchen. Our catering menu features generous trays of Capisce favorites, prepared for everything from family celebrations to office lunches and special occasions.
Half trays serve approximately 8–10 guests, and full trays serve approximately 16–20 guests. Bread is included with all entrées.
Antipasti
Fried calamari served with your choice of Marinara, Fra Diablo, or Francese.
Crispy fried calamari tossed with balsamic demi-glaze and kalamata olives.
Breaded mozzarella layered between bread slices, fried golden brown, finished with anchovy sauce.
Little neck clams prepared casino, oreganata, marinara, or Fra Diablo style.
Fresh mussels simmered in white clam or marinara sauce.
Roasted red peppers, fresh mozzarella, provolone, prosciutto, salami, sopressata, cherry peppers, and artichoke hearts.
Sauteed long hots with broccoli rabe, sausage, and roasted potatoes.
Eggplant rollatini, clams oreganata, stuffed mushrooms, and fried calamari.
Insalate
Romaine lettuce, herbed croutons, and homemade Caesar dressing.
Greens, arugula, mushrooms, mozzarella, provolone, roasted red peppers, and balsamic vinaigrette.
Baby arugula, tomatoes, onions, shaved parmigiano, and lemon vinaigrette.
Fresh mozzarella and tomato with basil, EVOO, and balsamic reduction.
Organic greens with tomato, onions, cucumbers, carrots, and olives in balsamic vinaigrette.
Tomato, cucumber, onion, focaccia croutons, basil, mozzarella, and red wine vinaigrette.
Marinated calamari with olive oil, garlic, lemon, celery, onion, and tomato.
Chilled calamari, shrimp, and scallops in lemon and olive oil dressing.
Pasta
Spaghetti tossed with fresh chopped clams in red or white clam sauce.
Potato dumplings with cherry tomatoes, basil pesto, and pine nuts.
Orecchiette pasta sauteed with spinach, scallops, tomatoes, and mushrooms in garlic olive oil.
Linguini with capers, onions, hot cherry peppers, Gaeta olives, and anchovies in marinara sauce.
Rigatoni with pancetta, mozzarella, and parmigiano in a pink cream sauce.
Cavatelli pasta sauteed with Italian sausage, broccoli rabe, and cannellini beans.
Penne pasta in a creamy pink vodka sauce with shallots and basil.
Fusilli pasta with arugula, mozzarella, prosciutto, and shallots in light tomato sauce.
Fettuccini with pecorino Romano and black pepper.
Homemade parpadella with mushrooms, peas, and tomatoes in short rib ragu.
Homemade lasagna with marinara, ricotta, mozzarella, and parmigiano. Vegetable or Bolognese: Half Tray $70 / Full Tray $130.
Creamy saffron risotto with zucchini, carrots, mushrooms, peas, and onions.
Eggplant layered with ricotta, mozzarella, and marinara.
Rigatoni tossed in a velvety blend of marinara and cream, finished with grated cheese and chopped Italian sausage.
Pollo
Francese, Marsala, Parmigiana, or Piccata.
Chicken sauteed with garlic, parmigiano, and white wine, baked with Italian-seasoned breadcrumbs.
Chicken Marsala topped with asparagus, prosciutto, and melted mozzarella.
Stuffed chicken breast with sun-dried tomatoes, asparagus, and ricotta in Chardonnay sauce.
Chicken stuffed with mozzarella, prosciutto, and arugula in marinara Barolo sauce.
Chicken with cherry tomatoes, mushrooms, and asparagus in brandy cream sauce.
Breaded chicken over baby greens, cherry tomatoes, red onions, and mozzarella.
Chicken sauteed with mushrooms and onions in light marinara over linguini.
Chicken with portobello mushrooms, long hots, and potatoes in brown demi-glaze over penne pasta.
Layered with spinach, tomato, and mozzarella in garlic white wine sauce.
Layered with ricotta, eggplant, tomato, and mozzarella in sherry wine sauce.
Vitello & Bistecca
Veal scaloppini Francese, Marsala, Parmigiana, or Piccata.
Veal sauteed with portobello mushrooms, asparagus, and sun-dried tomatoes in a Marsala brandy brown sauce.
Veal topped with prosciutto and mozzarella in Marsala sauce. Served with spinach and mashed potatoes.
Veal sauteed with cherry tomatoes, artichoke hearts, and mushrooms in champagne sauce.
Breaded bone-in veal chop topped with mozzarella and parmigiano in marinara.
Breaded veal chop over baby greens, tomatoes, and mozzarella with balsamic vinaigrette.
Grilled NY strip steak with chimichurri. Served with potatoes and vegetables.
Grilled NY strip steak with peppers, mushrooms, onions, and sausage over fried potatoes.
Grilled NY strip steak with portobello, shitake, and porcini mushrooms in Marsala sauce.
Double-cut veal chop with chimichurri, potatoes, and vegetables.
Herb-crusted lamb rack grilled, served with broccoli rabe risotto.
Pesce
Jumbo shrimp Marinara, Fra Diablo, Parmigiana, Francese or Scampi style over linguini.
Jumbo shrimp sauteed with broccoli rabe, garlic, and cherry tomatoes over capellini.
Flounder in egg batter with lemon white wine sauce over capellini.
Baked basa fillet with white wine, lemon, and Italian-seasoned breadcrumbs.
Salmon stuffed with spinach and mushrooms in Chardonnay wine sauce.
Shrimp, scallops, clams, mussels, and calamari in red or white clam sauce over linguini.
Pan-seared salmon with asparagus and garlic in white wine sauce.
Saffron risotto with shrimp, scallops, clams, calamari, mussels, peas, and red peppers.
Vegetali
Fresh mushrooms sauteed with garlic and olive oil.
Fresh spinach sauteed with garlic and olive oil.
Broccoli rabe sauteed with garlic and crushed red pepper.
Steamed broccoli sauteed with garlic and olive oil.
Grilled long hots in garlic olive oil.
Dolci
Classic Italian fried dough dusted with powdered sugar. Served with chocolate or dulce de leche dips. Extra dip $8.00.
Layers of espresso-soaked ladyfingers and silky mascarpone cream, finished with a dusting of cocoa for a classic, irresistible Italian dessert.
Crisp pastry shells filled with sweet ricotta cream, lightly mixed with vanilla and chocolate chips, finished with a dusting of powdered sugar.
From family celebrations and office lunches to showers and special occasions, our catering menu makes it easy to share Capisce favorites with a crowd. Tell us about your gathering, and we’ll help you plan a menu everyone will enjoy.
Prefer to speak with us?
(973) 998-9185
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