All Inclusive
Wedding Menu
2023: $250 PP
*Includes 6 Hour Open Bar* Scroll to the bottom of the menu for additional details
Cocktail Hour
Mozzarella Caprese Ball
Sicilian Steak Skewer
Spinach and Ricotta Puff Triangle
Beets Salad with Goat Cheese, Craisons
Fried Sacchettini Pasta in Vanilla Sauce
Salmon Tartare
Tuna Tartare
+$3.00
Antipasto on a Skewer
Shrimp Ceviche and Guacamole
Truffle Fries
Mini Cobb Salad
Crostini with Pears, Honey, and Goat Cheese
Mini Crab Cake
Mini Prosciutto e Melone
Smoked Salmon and Cream Cheese Tartlet
Lobster with Cucumber Relish
Crab and Avocado Cocktail
Lollipop Medori Lamb Chop
Shrimp on a Skewer with Marinade Herb Sauce
Smoked Salmon and Caviar
Roasted Baby Artichoke
Polenta Toast with Ricotta and Bacon
Grilled Cheese and Tomato Soup
Caesar Salad Shot
Parmigiano Chunk and Prosciutto
Chicken Parm Hero
Meatball Parm Hero
Sausage and Broccoli Rabe Hero
Spaghetti and Meat Ball with Ricotta
Mini Beef Fajita
Mini Beef Wellington
Sesame Tuna Sashimi
Mac and Cheese with Lobster
Almond Crusted Chicken Bite with Frangelico Sauce
Cucumber and avocado rolls
Cocktail Hour Stations
Raw Bar Seafood (Included)
Shrimps (U/10), Little Neck Clams, Blue Point Oysters, 1lb 1/4 Whole Lobster, served with cocktail sauce, horse radish, mignonette, and horse radish mayo
Tuscan Table (Included)
Assorted cheeses, Olives, Italian carne curate (imported cold cuts) prosciutto di parma, salami, mortadella, soppressata and bresaola, Grilled vegetables, Giardinera, Tomato and Mozzarella Salad, Mixed bean salad, Carved prosciutto crudo, Roasted Peppers, Artichoke hearts & Capunata
2 Working Chef Pasta Stations (Included)
Parmigiano Wheel Cavatelli pasta, arugula, pine nuts, sundried tomato, and truffle oil Sunday Sauce Rigatoni pasta with homemade Italian sausage, meatballs, bresaola
Octopus Station
Fresh Octopus, Octopus Carpaccio, and Octopus Salad
$15 Per person
Focaccia Station (Included)
Assorted homemade focaccia breads (tomato, onion, potato and prosciutto)
Carvings
Whole Roasted Piglet
Marinated and served with gravy
Max 80 guests
Beef Wellington
Wrapped in puff a pastry with spinach
Max 25 guests
Turkey Breast or Virgina Ham
Served with cranberry sauce, white gravy and homemade stuffing
Max 50 guests
Prime Rib
Served with horse radish sauce
Max 50 guests
Filet Mignon
Served with cognac sauce and wild mushrooms
Max 25 guests
Roasted Rosemary and Garlic Pork Loin
Served with rosemary sauce
Max 25 guests
Roast Beef
Served with Au jus sauce
Max 50 guests
Peter Luger (additional $400 x 50 guests)
Sides of cream of spinach, loaded baked potatoes, onion rings
Sushi Station (additional $2800)
Assorted sushi with working chef
Price subject to change
Rack of Lamb (addition $300 x 50 guests)
Grilled in a red wine chocolate reduction
Reception Menu
Assorted Bread Basket
Antipasti
Individual Burrata, served with honey truffle, cherry tomato, on a bed of arugula
Insalate
Tre Colori
with rucola, radicchio, endive and balsamic vinegar
Caesar
Parmigiano and croutons (traditional Caesar salad dressing)
Mixed Salad
Baby greens mescaline, tomatoes and onions (balsamic vinaigrette)
Arrugula
Served with onions, topped with parmigiano slice and carmelized shallots in a walnut dressing
Wild Beet
Kale salad with beets, toasted almond and crumble goat cheese (honey mustard vinaigrette)
White Asparagus
Shaved white asparagus with frisee, orange, pistachio and olive oil
Entrées
(Choice of 3)
Pesce
Filetto di Striped Bass
Lemon, White Wine, and Caperberrie Sauce
Salmone Alla Griglia
Grilled Salmon
Chilean Sea Bass
Pistachio crusted in a limoncello sauce
Maiale
Costata di Maiale
Pounded thin, then breaded pork chop topped with arugula, tomatoes, and capers
Vegetale
Grilled Vegetables
Eggplant, zucchini, mushrooms, asparagus, roasted peppers and cherry tomato marinated and topped with olive oil
Carne
Pollo Arrosto
French roasted bone in chicken made with herbs & spices topped with Au Jus Sauce
Petto di Pollo al Limone
French roasted bone in chicken made with herbs & spices topped with Au Jus Sauce
Costata di vitello
Center cut veal chop grilled with mushrooms & onions
Pollo Valdostano
French chicken breast stuffed with mozzarella and ham in a cognac mushroom truffle sauce
Rack Of Lamb
Pan grilled with herbs
Bistecca ai Ferri
Certified Angus Shell Steak topped with mushrooms & onions
Filet Mignon
Grilled with marinated herbs
Ossobuco ( additional $10)
Braised pork shank in a demi glaze
Chateau Briand (additional $10)
Roasted center cut Chateau Briand served with cognac & mushroom sauces
Surf and Turf (additional $10)
Filet mignon and Lobster tail
Dessert Station
Donut Station
Fresh fried donuts served with toppings and assorted creams
Fried Sweet Station
Fresh fried zeppoli served with nutella, cannoli cream, and pastry cream, dipped in cinnamon and sugar
Chocolate Fountain
Dark, white, milk, or colored chocolate, fresh fruit and assorted sweets
Gelato Bar
Create your own Sundae 8 gelato flavors served with 15 toppings
After Dinner Drink (Included)
Amaretto, Grappa, Sambuca, Anisette, Fernet-Branca, Port Wine
Dessert Platter
Assorted Italian Cookies
Seasonal Fruit Platter
Assorted Mini Pastries, Tarts, Mousses & Cannoli's
Late Night Munchie Truck ($2900)
Assorted candy, cookies, popcorn, chops, and warm pretzels, sodas water, Gatorade, ice tea, coffee, tea, and Starbucks Frappuccino
CHOICE OF 2 FAST FOOD ITEMS
Wendy's, McDonalds, White Castle, Bagels, Home made Empanatas, BLT'S, Bacon Egg and Cheese Energy drinks and additional fast food items available (price accordingly)
Pizza Station $15
Late night brick oven pizza station (Margherita) or Nutella dessert pizza