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.
