catering menu
A N T I P A S T I
olive oil.
CAPRESE - 12 per person
Fresh tomatoes and mozzarella with basil and
olive oil.
cucumbers, and carrots.
MISTA SALAD - 10 per person
Mesclun greens, Sicilian olives, tomatoes,
cucumbers, and carrots.
served with pickled vegetables, fig preserve, and honey.
TAGLIERE - 18 per person
Selection of imported Italian meats and cheeses
served with pickled vegetables, fig preserve, and honey.
gorgonzola mousse and crostini.
CASTELVETRANO OLIVES - 10 per person
Marinated in herb-infused evoo, served with
gorgonzola mousse and crostini.
ADDITIONS
To be discussed with the chef.
S E C O N D I
SPATCHCOCK CHICKEN - 22 per person
Grilled with seasonal vegetables and oven roasted potatoes.
FISH or BEEF MP
Can be discussed and decided upon with the chef.
P A S T A
POMODORO - 14 per person
Spaghetti with tomato and basil sauce.
pepper cream sauce.
CACIO PEPE - 15 per person
Rigatoni in a Pecorino, Parmigiano, and black
pepper cream sauce.
TAGLIATELLE - 16 per person
With beef and pork Bolognese.
and béchamel.
LASAGNA BOLOGNESE - 108 per pan, 6 portions
Spinach dough lasagna layered with bolognese
and béchamel.
vegetables and béchamel.
VEGETARIAN LASAGNA - 108 per pan, 6 portions
Spinach dough lasagna layered with seasonal
vegetables and béchamel.
Dessert platters available
All dishes are served together, family-style, and are charged according to how many portions, Lasagna is served by the pan.
