Chef's Menu
Chef's Menu
$98
AVAILABLE SEVEN DAYS A WEEK
Appetizer Selections
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Cold Antipasto
Prosciutto di parma, soppressata salami, heirloom tomatoes & mozzarella, mediterranean olives, dolce parmigiana cheese, long hot peppers, house fire roasted peppers
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Hot Antipasto
Fried calamari, Portobello with gorgonzola, spinach & roasted peppers, broccoli rabe & sausage
Butlered Hors D'oeuvres
Optional-
Bacon Wrapped Scallops, Jumbo Shrimp Cocktail, Mini Crab Cake, Fresh Oysters
$5.00 per piece
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New Zealand Rack of Lamb
$6.00 per piece
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Beet & Goat Cheese Crostini, Meatball Parmigiana, Chicken Milanese Bites, Stuffed Mushrooms
$3.00 per piece
Salad
Caesar or ArugulaPasta
Specialty Pasta or Mushroom RisottoEntrees
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Veal or Chicken Villaggio
Porcini mushrooms, pancetta, mozzarella, brandy demi glace
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Veal or Chicken Romano
Melted mozzarella, grape tomatoes, asparagus & white wine
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Pork Chop
Porcini crusted, gorgonzola, port wine reduction
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Filet Mignon
8oz grilled, brandy peppercorn sauce
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Bronzino Fillet
Sauteed in white wine lemon
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Salmon Mediterranean
Grilled fresh atlantic salmon, with lemon, extra virgin olive oil
Coffee, Tea, Soft Beverages and Refills
IncludedDessert
IncludedRoom Capacities
Pergola - 20
Chef's Room - 20 to 27
Private Room #1 - 60
Private Room #2 - 60
Spring Room - 75
Fountain Room - 120
Combine Private Rooms #1, #2, and Fountain - 240
Extras
Projector - $150
Screen - $35
Microphone & Amplifier - $100
Colored themed napkins - $1 a piece
Color themed table cloths - $15 per piece
Private Dining Requirements
$200 non-refundable room charge is required at the time of booking
5 days prior to the event the final menu choices are due
3 days prior to the event the final headcount is sue
20% Service charge will be added to all banquets, which includes gratuity
3% merchant fee will be applied to the final bill for parties paying with a credit card