Wedding & Function Menu

Appetizers

SEAFOOD CROSTINI
Fried croutons topped with tomato, cheese, seafood (lobster, shrimp, scallops) and fresh vegetables.

SHRIMP COCKTAIL
Four jumbo shrimp, served with cocktail sauce.

CLAMS CASINO
Broiled native littlenecks, topped with seasoned bread crumbs, roasted red peppers & bacon.

STUFFED MUSHROOMS
Mushrooms with a stuffing of vegetable or meat.

BEEF TERIYAKI
Strips of sirloin steak marinated and grilled in a teriyaki sauce.

SCALLOPS AND BACON
Fresh local scallops wrapped in bacon.

PAN SEARED SCALLOPS
Fresh local scallops marinated in ginger, soy and white wine and pan seared

LOBSTER CRUSTADE
Fresh lobster meat stuffed into a pastry shell.

CHICKEN TERIYAKI
Chicken tenderloins marinated and grilled in a teriyaki sauce.

PASTA DUMPLINGS
Pasta sheets stuffed with pork, veal and chicken.

Salads

HOUSE SALAD
Greenleaf, redleaf, radicchio & romaine, topped with seasonal garnishes.

CAESAR SALAD
Traditional romaine salad, tossed with croutons, parmesan, anchovies & our Caesar dressing

TUSCAN SALAD
hite beans, onions, capers, calamata olives & fire roasted peppers in balsamic vinegar & extra virgin olive oil. W

Pasta

CANNELLONI
Pasta sheets stuffed with prosciutto, veal, pine nuts, spinach, finished with tomato, béchamel & melted cheese.

PASTA DEVINO
Medallions of chicken sautéed lightly & tossed with penne pasta in a roasted red pepper cream sauce.

FINLANDIA
Sautéed chicken & shrimp with carmelized onions in a vodka cream sauce.

SINATRA
Chicken, sausage, broccoli rabe & cannellini beans sautéed in olive oil, garlic, white wine & chicken stock.

Eggplant

FARCITE NAPOLETANA
Eggplant stuffed with ricotta, topped with a basil marinara sauce & melted cheese.

EGGPLANT PARMIGIANA
Eggplant dipped in flour & egg, pan-fried, topped with tomato sauce, shredded fontina & grated parmesan.

Lamb

RACK OF LAMB
Marinated in garlic & rosemary, grilled to your liking, in a port wine demi-glaze, served with grilled vegetables & potato.

LAMB OSSOBUCO
Braised lamb shank, served with risotto & grilled vegetables

Seafood

SCAMPI
Jumbo shrimp sautéed with olive oil, butter, garlic, shallots & scallions, served over spinach or pasta.

SEAFOOD ALBERTO
Sautéed calamari, clams, mussels, scallops & shrimp in a light olive oil, tomato & garlic white wine sauce, served over linguini.

BROILED NATIVE SCROD
Fresh scrod in a lemon, butter & white wine sauce, topped with seasoned bread crumbs.

SCROD ZINGARELLA
Egg battered fresh scrod, topped with artichoke hearts, asparagus, mushrooms & fresh deseeded tomatoes, finished in a white wine lemon butter sauce.

SEAFOOD GORGONZOLA
Sautéed shrimp, scallops, calamari & mussels in a brandy cream sauce, accented with gorgonzola cheese, served over angel hair pasta.

FILET OF SOLE AND SHRIMP CAPRI
Egg battered fresh sole & shrimp in a brandy pink peppercorn cream sauce, garnished with sun-dried tomatoes & asparagus.

Prime Aged Sirloin

MARCO POLO
A soy ginger white wine demi-glaze.

ORVIETO
Roasted red peppers, artichoke hearts, mushrooms, garlic, shallots & orvieto wine

GAIA DE NOVA
Shallots & sun-dried tomatoes in a port wine demi-glaze.

GRILLED PRIME AGED SIRLOIN

Veal

PORTO FINO
Marinated grilled tenderloin in a brandy pink peppercorn cream sauce, served with risotto & fresh vegetables.

GRILLED TENDERLOIN
Marinated grilled tenderloin with a sun-dried cherry, port wine demi-glaze, served with risotto & fresh vegetables.

TUSCANY
Cutlet stuffed with lobster, shredded cheese & asparagus, breaded & finished in a champagne lobster sauce.

Chicken

ALBERTO
Breaded chicken cutlet sautéed in olive oil with peppers, onions, mushrooms, artichoke hearts & pesto with a touch of white wine & marinara.

ROMANO
Breast of chicken stuffed with romano, fontina, prosciutto, mushrooms & sage, topped with a Madeira wine sauce.

PARMIGIANA
Breaded chicken cutlet, pan-fried, topped with tomato sauce & shredded cheese.

CAPRI
Breaded chicken breast topped with fresh lobster in a brandy pink peppercorn cream sauce.

CHICKEN FIORENTINA
Sautéed chicken breast with shallots, garlic & tarragon in a lemon butter sauce.

MARSALA
Breast of chicken sautéed in a mushroom Marsala & butter demi-glaze.