On-Site Additional Menu Options Sample


Additional Appetizers Options:

  • Freshly Sliced Cantaloupe and Honeydew Melon wrapped with finely sliced Proscuitto
  • Tricolor Tortellini with baby peas and pancetta in a light Alfredo Sauce Served with freshly grated Locatelli Romano cheese
  • Tuscan Potato Leek Soup with Kale
  • Minestrone
  • Italian Wedding Soup
  • Mini meatballs, escarole and rice


Additional Salad Options:

  • Caesar Salad: Crisp romaine hearts, roasted garlic dressing, baguette croutons fresh parmesan cheese
  • Romaine Lettuce with Smoked Mozzarella Cheese and Pecans in a Raspberry Vinaigrette Dressing
  • Mixed Greens with Mandarin Oranges & Toasted Almonds served in a Mandarin Dressing
  • Bibb Lettuce & Radicchio with Wild Mushrooms served in a Herb Vinaigrette Dressing
  • Radicchio, Romaine & red Leaf with Macadamia Nuts served in a Vinaigrette Dressing
  • Baby Spinach leaves with Toasted Almonds and Dried Cranberries in a Honey Dijon Dressing

Additional Dessert Options:

  • Mousse Cakes with Fresh Fruit or Raspberry Coulis & Crème Chantilly
  • Field Strawberries in Crème Rouge
  • Potpourri of Fruit in Vanilla Rum Syrup
  • Tri colored Melon & Kiwi Fruit served in Lime Caramel
  • Chocolate Decadence with Crème Chantilly


Additional Entrée Options


  • Grilled Chicken breast with Wild Mushrooms served in a Marsala Sauce
  • Chicken Breast Stuffed with Zucchini, Roasted Peppers & Goat Cheese
  • Chicken Celestine: Fresh Mushrooms, diced Tomatoes, Shallots & Garlic in a White Wine & Cognac Sauce
  • Saffron Chicken with Sage & Wild Mushrooms in a White Wine Sauce
  • Chicken Saltimbocca: Chicken breast layered with thinly sliced Prosciutto topped with Mozzarella Cheese in a Deep Demi-Glaze
  • Grilled Chicken with Roasted Peppers & Mozzarella Cheese
  • Grilled Chicken Topped with a fresh Mango Salsa


  • Beef Tenders with Sabayon & Wild Mushroom Sauté
  • Tenderloin Madagascar with Tri Color Peppercorns
  • Herb Marinated New York Strip Steak with Sauce Gorgonzola
  • Beef Filet Mignon with Béarnaise Sauce
  • New York Strip in a Red Wine and Mushroom Demi-Glaze
  • Grilled London Broil with Shitake Mushrooms


  • Paupiettes of Sole Stuffed with Herbs or Crabmeat, served in a Lemon Dill Buerre Blanc
  • Sautéed Shrimp & Scallops over Fettuccine with Saffron Crème Sauce
  • Shrimp Stuffed Pompano
  • Mahi Mahi in a Spicy Tomato Sauce with Olives & Capers
  • Crabs Terranova
  • Orange Roughy in a Light Mustard Dill Sauce
  • Shrimp Scampi over Wild Rice or Fettuccine
  • Tilapia Almandine with Lemon Piquant Sauce
  • Salmon Provencale in a Light Lemon-Dill Herb Sauce


  • Veal Brociolone: Stuffed Veal Paupiettes
  • Escallops of Veal Saltimbocca
  • Veal Chops marinated in fine Herbs
  • Roasted Veal with Glazed Fennel, Tomato & Rosemary