Group Menus

taxes & gratuity extra

A - $32/person

select one item from each course

FIRST COURSE

BRUSCHETTA
Diced tomatoes tossed with fresh basil, green onions and fresh garlic in extra-virgin olive oil, served on toasted Calabrese bread

SECOND COURSE

VERDE SALAD
Mixed greens with tomatoes, red onions and cucumbers, dressed in our homemade vinaigrette dressing

CAESAR SALAD
Fresh romaine lettuce with homemade Italian croutons, parmesan cheese and our famous homemade caesar dressing

THIRD COURSE

POLLO or VITELLO PARMIGIANA
Tender chicken breast or tender provimi veal, breaded and fried, topped with mozzarella cheese and tomato sauce

FILET OF SOL
Boneless filet of sol lightly breaded, pan seared and served in a lemon butter sauce

PENNE VAGABONDO
Penne with chicken strips, fresh garlic, sliced mushrooms, and sundried tomatoes in our signature rosé sauce

RAVIOLI AL POMODORO
Fresh ricotta cheese filled pasta simmered in tomato sauce

FOURTH COURSE

GELATO
Homemade Italian Ice Cream

B - $38/person

select one item from each course

FIRST COURSE

BRUSCHETTA
Diced tomatoes tossed with fresh basil, green onions and fresh garlic in extra-virgin olive oil, served on toasted Calabrese bread

SECOND COURSE

FRIED CALAMARI
Tender rings of flour-dusted squid, deep fried and served with fresh lemon slices and seafood sauce

VERDE SALAD
Mixed greens with tomatoes, red onions and cucumbers, dressed in our homemade vinaigrette dressing

THIRD COURSE

POLLO or VITELLO MARSALA
Tender veal or chicken sautéed with a wild mushroom, butter and dry marsala reduction

BLACKENED SALMON
Blacked Salmon filet, grilled and served on a bed of risotto with grilled vegetables

PENNE SALMONE
Penne with smoked salmon, scallions, roasted garlic and fine herbs in a cream sauce

AGNOLOTTI SPINACI
Agnoloti stuffed with a spinach infused ricotta cheese, mushroom and fresh baby spinach in our signature rosé sauce

FOURTH COURSE

CAKE SLICE
Please ask your server for cake selection

C - $45/person

select one item from each course

FIRST COURSE

BRUSCHETTA
Diced tomatoes tossed with fresh basil, green onions and fresh garlic in extra-virgin olive oil, served on toasted Calabrese bread topped with feta cheese

SECOND COURSE

ARANCINI
Homemade rice balls stuffed with green peas and mozzarella, served in a pomodoro sauce with reggiano flakes

CAPRESE SALAD
Fresh tomatoes topped with Bocconcini cheese, dressed with fresh basil, extra virgin olive oil and fine herbs

THIRD COURSE

POLLO DORIA
Tender boneless chicken breast topped with grilled zucchini, fresh bocconcini cheese and pan seared in a white wine tomato basil reduction

SALMONE SELVATICO
Filet of wild salmon, sesame seed encrusted, pan seared and served with a fresh tomato, caper butter lemon sauce

N.Y. PEPPERCORN STEAK
Black Angus steak grilled to perfection and topped with a brandy peppercorns demi-glaze reduction

GNOCCHI GORGONZOLA
Potato dumplings with sundried tomatoes in a Gorgonzola cream sauce

FOURTH COURSE

TIRAMISU
House made traditional specialty

D - $65/person

select one item from each course

FIRST COURSE

BRUSCHETTA
Diced tomatoes tossed with fresh basil, green onions and fresh garlic in extra-virgin olive oil, served on toasted Calabrese bread topped with feta cheese

SECOND COURSE

GAMBER COCCO
Tiger shrimps dipped in a coconut batter, deep fried and served with sweet honey garlic sauce insalata arancia

MONTAGNA
Baby greens, goat cheese, fresh sliced strawberries, pecans and red onions tossed in a raspberry vinaigrette dressing

THIRD COURSE

POLLO RIPIENO
Chicken breast stuffed with goat cheese, red pepper, baby spinach and roasted pine nuts served in a mushroom demiglaze reduction.

FILET OF HALIBUT
Sesame seed encrusted filet of Halibut pan seared in a butter lemon sauce topped with capers

STEAK N’ SEAFOOD
Black Angus steak grilled to your specification and topped with your choice of grilled scallops or shrimp

VEAL CHOP
12 oz provimi fresh cut veal chop, marinated in fresh fine herbs, garlic and extra virgin olive oil, grilled to perfection and served with a wild mushroom demi-glaze reduction

BUTTERNUT SQUASH AGNOLOTTI
Fresh butternut squash filled pasta in a wild mushroom cream sauce topped with pine nuts

FOURTH COURSE

TIRAMISU or PANNA COTA
Traditional Italian style Tiramisu or Homemade vanilla custard

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