Banquet Menu 3
5 COURSE
PACKAGE THREE
$50
AVAILABLE SEVEN DAYS A WEEK FOR LUNCH AND DINNER
Appetizer Selections
-
Cold Antipasto (Served on A Display Table)
Prosciutto di parma, soppressata salami, beef steak tomatoes & mozzarella, mediterranean olives, dolce parmigiana cheese, bruschetta, long hot peppers, house fire roasted peppers
-
Hot Antipasto (Served on A Display Table)
Fried calamari, fried zucchini, broccoli rabe & sausage, and meatballs
Salad
-
Mixed Baby Greens
Butlered Hors D'oeuvres
Optional-
Bacon Wrapped Scallops, Jumbo Shrimp Cocktail, Mini Crab Cake, Fresh Oysters
$4 per piece
-
New Zealand Rack of Lamb
$5 per piece
-
Beet & Goat Cheese Crostini, Meatball Parmigiana, Chicken Milanese Bites, Stuffed Mushrooms
$2 per piece
-
Pasta or Risotto Course
Specialty pasta or mushroom risotto
$5
Entrees
Lunch entrees are served with a side of capellini pasta dinner entrees are served with vegetables. The executive chef recommends a choice of four entrées-
Chicken and the Veal Selections
-
Romano
Melted mozzarella, grape tomatoes, asparagus & white wine
-
Parmigiana
Traditional Il Villaggio style
-
Carciofi
Artichokes, capers, white wine
-
Saltimbocca
Mozzarella, prosciutto, spinach, sage demi-glace
-
Tre Funghi
Wild exotic mushrooms, sun-dried tomatoes, marsala wine
-
Francese
Egg battered, white wine lemon
-
Villaggio
Porcini mushrooms, pancetta, mozzarella, brandy demi-glace
-
Calabrese
Peppers, onions, Mediterranean olives, mushrooms, plum tomato basil
-
Cardinale
Roasted peppers, provolone, shallots, brandy demi-glace
Pasta
Cooked in the sauce of your choice-
Amatriciana
Tomatoes, pancetta, caramelized onions, basil marinara
-
Compagnola
Broccoli rabe & sausage, cannellini beans, garlic oil and white wine
-
Primavera
Fresh garden vegetables
-
Funghi
Wild mushrooms, roasted garlic, truffle essence, pecorino cheese
-
Pomodoro
Vine ripe Roma tomatoes, garlic, basil
-
Vodka
Traditional blush sauce with reduced imported vodka
Fish
-
Salmon
Grilled fresh Atlantic Salmon, with a choice of your sauce
-
Mediterranean
Lemon, extra virgin olive oil
-
Scampi
Grape tomatoes, white wine, garlic basil
-
Puttanesca
Capers, black olives, fresh tomato marinara
Add-On Entrée Specialties
Optional-
Center Cut Filet Mignon
Brandy peppercorn reduction
$15
-
Long Bone in Veal Chop
Grilled, mushroom demi glace
$25
-
Pork Chop
Porcini crusted, gorgonzola, port wine reduction
$12
-
New Zealand Rack of Lamb
Grilled, port wine reduction
$15
-
Bronzino Fillet
Sautéed in white wine lemon
$10
-
Gulf Jumbo Shrimp
Chardonnay scampi sauce
$12
-
Diver Scallop
Seared, extra virgin olive oil
$16
-
Shrimp and Scallops Bianco
Sautéed with grape tomatoes, white wine sauce
$14
-
Crab Cake
Jumbo lump crab meat imperial, beurre-blanc sauce
$15
Dessert
IncludedSoft Beverages Coffee & Tea
IncludedPrivate Dining Minimums
$200 NON-REFUNDABLE ROOM CHARGE IS REQUIRED AT THE TIME OF BOOKING
3 days prior to each event, final head count is required for large parties
(SATURDAY - SUNDAY LUNCH PRIVATE ROOM 1 MINIMUM GUARANTEE 70 GUESTS)
(SATURDAY - SUNDAY DINNER PRIVATE ROOM 1 MINIMUM GUARANTEE 70 GUESTS)
(SATURDAY - SUNDAY LUNCH SPRING ROOM MINIMUM GUARANTEE 50 GUESTS)
(SATURDAY DINNER - SPRING ROOM MINIMUM GUARANTEE 50 GUESTS)
(SATURDAY - SUNDAY LUNCH MAIN ROOM MINIMUM GUARANTEE 40 GUESTS)
(SATURDAY DINNER - CHEF'S ROOM MINIMUM GUARANTEE 20 GUESTS)
CHAIR COVERS $3.00 PER CHAIR, PROJECTOR $150, SCREEN $35, COLOR THEME LINENS $15, PARTIES PAID WITH CREDIT CARD - 3% MERCHANT FEE WILL BE APPLIED TO THE FINAL BILL
(20% Service charge will be added to all banquets, which includes gratuity)