Catering

Appetizers
Calamari Fritti  
Fried calamari served with marinara sauce.

Funghi Ripieni  
Mushrooms stuffed with Italian Sausage and Romano, in a lemon butter sauce.

Bruscetta alla Romano  
Crostini topped with tomato basil and fresh mozzarella.

Prosciutto Capesante  
Jumbo sea scallops wrapped in Prosciutto.
Insalate
ZaZa Salad  
Mixed greens, carrots, cucumbers, tomatoes, olives, &artichoke hearts, tossed with an extra virgin olive oil, lemon, & balsamic, topped with blue cheese.

Caesar Salad w/Chicken  
Classic Caesar with croutons and Parmiggiano.

Dinner Salad  
Romaine, tomatoes, carrots, cucumbers, olive oil, and balsamic.

Caprese  
Sliced tomatoes, fresh mozzarella, basil, and olive oil

Asparagus Salad  
Asparagus, diced tomato, lemon, olive oil, and blue cheese.
Pasta
Orechiette con Funghi 
Small shell pasta sautéed with wild mushrooms and pulled chicken in a brandy cream sauce.

Rigatoni Pomodoro 
Light tomato basil sauce.

Penne Abbruzzese 
Penne pasta with sautéed Pancetta & Italian Sausage in a spicy tomato sauce with Parmiggiano.

Homemade Lasagna  
Layers of homemade pasta, béchamel, and Bolognese sauce.

Rigatoni Primavera  
Broccoli, yellow squash, zucchini, & diced tomato tossed with garlic & white wine.

Fettuccini Mare Monti 
Pasta tossed in a pesto sauce with scallops, asparagus tips, and diced tomatoes.

Rigatoni al Forno  
Baked rigatoni in a Bolognese sauce topped with fresh

Linguine Frutti di Mare  
With shrimp, scallops, clams, mussels, & calamari in a fresh tomato sauce.
Entrees
Pollo  

Al Limone -- Sautéed with capers in a lemon white wine sauce, served with fire roasted spinach.

Al Marsala -- Sautéed with mushrooms in a Marsala wine reduction, served with roasted red potatoes.

Alla Parmigiana -- Breaded and topped with mozzarella & tomato basil sauce, served with roasted red potatoes.

Al Vesuvio -- Sautéed with garlic & shallots in a white wine, rosemary sauce, served with Vesuvio potatoes.

Vitello  

Al Marsala -- Sautéed with mushrooms in a Marsala wine reduction, served with roasted red potatoes.

Al Limone -- Sautéed with capers in a lemon white wine sauce, served with fire roasted spinach.

Saltimbocca -- Sautéed and topped with Prosciutto & Provolone, served with roasted red potatoes.

Pesce

Pesce Bianco Spinaci 
Roasted with capers and shallots in a lemon balsamic wine sauce, served with fire roasted spinach.

Del Giorno market price

Filetto al Marsala market price
6 oz filet of beef sautéed with mushrooms in a Marsala wine reduction, served with roasted potatoes.

Salsiccia con Peppers  
Italian Sausage sautéed with tri-color peppers in a plum tomato sauce.
Additional Sides
Goat Cheese Mashed Potatoes

Roasted Red Potatoes

Vesuvio Potatoes  

Grilled Vegetables  

Fire Roasted Spinach
Deserts
Homemade Tiramisu  

Italian Cannoli  
Extras
Sterno Candles/Chafing Rack  

Serving Utensils  

Plates/Utensils  

Delivery/Set-up  

Service Staff per quote

Guidelines & Suggestions
Half pans serve 10-12 people for antipasti and insalate, 8-10 for pasta, full pans serve 16-20 people for antipasti and insalate, 20-25 for pasta.

We can create custom catering packages or can create a custom menu for you. Please meet with an event coordinator and chef to discuss.

Catering orders must be reserved no less than 48 hours from event and guaranteed with a credit card. Cancellations or changes will be charged accordingly. prices may change without notice at any time.