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Only the highest quality of Mediterranean ingredients are used for my inspired favorites. Create the perfect Italian themed menu to delight your guests. 

 

gourmet

Antipasto Board

prosciutto ham- coppa salami- herb and chile rubbed goat cheese- cambozola- pecorino toscano- seasonal vegetables- roasted cherry peppers- marinated olives- dried fruit- assorted nuts- fresh strawberries- toast points- crackers

Salad

choice of 1 or 2 selection

Panzanella- Italian bread salad with rustic ciabatta croutons, heirloom tomatoes, red onions and arugula tossed with a extra virgin olive oil and balsamic vinegar

Seasonal Greens- local farmers market greens, cherry tomatoes, cucumbers and parmesan cheese tossed with a creamy Italian dressing

Classic Caesar-  hearts of romaine leaves with parmesan crusted croutons and our signature Caesar dressing

Caprese-  yellow and red cherry tomatoes tossed with mozzarella di buffalo and fresh basil tossed with a lemon pesto vinaigrette

Tuscan- seasonal greens with candied pecans, julienned apples and dried cranberries tossed with a cinnamon- honey vinaigrette

Hearts of Romaine- romaine leaves with toasted walnuts, fresh chives and parmesan crusted croutons tossed with a creamy gorgonzola dressing

  Main Course 

choice of 1 or 2 selections

Beef Bracioles

thinly pounded flank steak with pine nuts, mushrooms, spinach, parmesan, breadcrumbs and Italian seasonings. Slow braised in marinara sauce, red wine and beef broth.

Beef Tenderloin or  New York Strip Loin Pizzaiola 

 grilled choice beef tenderloin with sautéed mushrooms, mixed bell peppers, garlic and marinara sauce

Red Wine Braised Short Ribs

chianti braised bone-less short ribs with carrots, celery onions and aromatics.

Pork Chop Barolo

 stuffed pork loin chop with fontina cheese and fresh saga leaves, topped with a Barolo red wine mushroom sauce

Stuffed Pork Loin

 whole stuffed local pork loin with figs, apples and bacon served with a apple cider-adobo sauce

Shrimp Scampi

jumbo gulf shrimp sauteed with slivered garlic, lemon, white wine, chile flakes and parsley

Grouper  Oreganato

mild delicate white fish topped seasoned breadcrumbs, parmesan cheese, lemon zest, garlic and Italian seasonings

Salmon with Walnut Pesto

fresh Alaskan salmon topped with pesto sauce with basil, candied walnuts, parmesan cheese, garlic and olive oil

 Chicken and Sausage Scarperilla

 sliced chicken breast with spicy Italian sausage sautéed with mild cherry peppers, roasted red bell peppers, onions and fresh Italian herbs with lemon sauce

Chicken and Wild Mushroom Cannelloni

fresh crepes filled with chicken, sausage, assorted mushrooms, spinach and Italian cheeses served with a light tomato butter sauce

Chicken Cacciatore

chicken breast slow cooked with assorted bell peppers, onions, mushrooms and marinara sauce

Chicken Francese

egg battered chicken breast, sautéed with white wine, lemon, capers, parsley, chicken stock and butter

Chicken Madeira

chicken breasts sautéed with shallots, madeira wine, mushrooms. chicken stock and fresh tarragon

Chicken Sorrentina

sautéed chicken breasts with breaded eggplant, marinara sauce and fresh mozzarella cheese

Eggplant Napolitano

crispy eggplant layered with three kinds of Italian cheeses and served with a creamy tomato sauce

Tableside’s  Ratatouille

Local zucchini, yellow squash, eggplant, onions and red bell peppers, garlic and fresh herb oil roasted till golden brown. Finished with fresh basil leaves and herb oil

Pasta’s 

Choose 1 or 2  pastas from the following as a side dish to accompany your entrée

Short Rib and Mushroom Lasagna

slow braised short ribs layered between fresh pasta sheets with a wild mushrooms, mozzarella cheese and a natural braising liquid tomato sauce

Broccolini Pomadora

 bowtie pasta with fresh tomato, basil, garlic and olive oil. Tossed with roasted broccolini spears and fresh grated Romano cheese.

Straw and Grass

spinach and egg noodle pasta with sautteed spinach and parmesan cream sauce and toasted walnut

Linguine Puttanesca

short thin pasta tossed with fresh tomatoes, capers, anchovies, garlic and kalamata olives

 Spaghetti  all’ Amatriciana

thick cut spaghetti with smoked bacon, onions and spicy tomato sauce

Parpadella and Pork Ragu

wide cut noodles tossed with slow braised pork shoulder, carrots, celery, onion and natural braising liquids

Penne with Spinach

penne pasta tossed with spinach, walnuts and  gorgonzola with parmesan cheese cream sauce

Fettuccini Bolognaise

wide cut pasta with a classic meat sauce with beef, pork, carrots, onions, arromatics and red wine sauce.

Orecchiette with Broccoli Rabe and Sausage

sautéed rappini with garlic, olive oil, red chile flake and crumbled local Italian sausage

Bow Tie and Shrimp Pesto

bow tie pasta tossed with sundried tomatoes, shrimp and fresh walnut pesto

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