Lunch Menu Pricing Options A. Salad …Choice of four main courses…Dessert and coffee $ 51.00 per Person B. Pasta…Choice of four main courses…Dessert and coffee $ 58.00 per Person C. Appetizer…Choice of four main courses…Dessert and coffee $ 56.00 per Person D. Pasta…. Salads…Choice of four main courses…Dessert and coffee $ 66.00 per Person E. Appetizer…Salad…Choice of four main courses…Dessert and coffee $ 64.00 per Person G. Appetizer…Pasta…Choice of four main courses…Dessert and coffee $ 71.00 per Person F. Appetizer…Pasta…Salad...Choice of four main courses…Dessert and coffee $ 79.00 per Person

Cocktail Hour and Hors d’ Oeuvres Pricing

Option 1 : existing menu with one hour of hors d’oeuvres, butler style, inclusive of three hot and three cold hors d’oeuvers $ 15.00 per Person

Option 2 : existing menu with one hour of hors d’oeuvres, butler style, inclusive of four hot and four cold hors d’oeuvers $ 20.00 per Person

Please note that additional choices and or courses can be added upon request, but additional fees may be incurred. All prices do not represent costs of beverages, liquor and wine, 7% NJ sales tax, and 18% gratu- Lunch Party Menus ity unless specified. *Custom tailored menus, wine pairings and wine tastings are available upon request

*Dietary Accommodations are available* Available only Monday thru Friday

Please do not hesitate to mention any special needs, event accommodations and or special services.

All information and pricing is subject to change prior to event arrangements and deposits Appetizer Course Hors d’ Oeuvres Freshly Stuffed Artichoke Heart Cold Stuffed with capers, Gaeta olives, anchovies and American bread crumbs

Scottish SalmonTartar Bruschette, tomato and basil Capers and Bermuda onions with a hint of peperoncino and infused with lime, drizzled with extra virgin olive Crostini with fresh tuna tartar * $2.00 extra oil served over spelt Crostini with salmon tartar Italian prosciutto di Parma with grissini bread sticks Spiedino of Mozzarella and Prosciutto Italian prosciutto di Parma with melon Layers of American bread, mozzarella and Parma prosciutto, batter and baked. Served with a warm Buffala mozzarella cheese and cherry tomatoes anchovies and capers, Aglio e Olio” Cream cheese canapés over crackers Smoked salmon canapés Stuffed Blue Point Oysters with Crabmeat * Shrimp cocktail * $2.00 Extra Diced spinach, braised pancetta and bell peppers with jumbo lump Maryland crabmeat, topped Canapés of tartart * $2.00 extra with Hollandaise (* $4.00 Supplement per guest) Hot Crab Cakes *

Fresh jumbo lump Maryland crabmeat, panko bread crumbs, sesame seeds, sweet corn and roasted Cubes of swordfish with white wine and tarragon bell peppers with a horseradish mayo (* $4.00 Supplement per guest) Chicken tender loin in a vinegar sauce Stuffed mushrooms Homemade Mozzarella with Sliced Tomato and Basil Baked clams cassino meat balls with raisins and pine nuts Bufala Mozzarella Caprese Rose shaped filet of salmon in butter blanc sauce with bottarga Layers of bufala mozzarella and sliced tomato topped with basil and drizzled with extra virgin olive oil Shrimp in brandy (* $2.00 Supplement per guest) Wild boar sausage Stuffed Eggplant with Fresh Ricotta Arancini di riso (Rice Balls) Served over a light tomato sauce topped with mozzarella cheese Crabmeat frittelle Zucchini blossom frittelle Parma and Melon Zuchini and squash frittelle Fresh wedges of melon with sliced Parma prosciutto Potato crocchette

“Piedmontese” Beef Tartar * All natural, hormone and antibiotic free tartar served with toasted brioche bread (* $3.00 Supplement per guest)

Cold Antipasto Combination of prosciutto di Parma, tomato and fresh mozzarella, pickled eggplant, roasted peppers, mixed olives and imported provolone cheese Assorted Cheese Platters

Cacio di Fossa * $2.00 Caciocavallo Ragusano * $2.00 Provolone Piccante Parmigiano Reggiano Formaggio di Capra al Fieno Pecorino Tartufato * $2.00 Pecorino Toscano Piave Vecchio * $2.00 Grana Padano Asiago Pecorino al Nocetto 2 7 Dessert Pasta Course Classic New York- Style Cheese Cake Homemade Orecchiette with Tomato Puree and Coin shaped pasta in a organic tomato sauce and drizzled with basil pesto Tirami Su” Garganelli with Prosciutto, Leeks and Fava Beans Layers of silky mascarpone cream and soaked savoiardi dusted with cocoa powder. Fresh pasta quills with braised leeks, Parma prosciutto and fresh fava beans Warm, Intense Chocolate Molten Cake served with Vanilla . Rigatoni Amatriciana Warm Apple Cinnamon Cake served with Vanilla Gelato. Over sized pasta tubes, with braised pancetta and onions in tomato, basil sauce, sprinkled with pecorino cheese

Traditional Sicilian– style filled with chocolate chip studded ricotta cream. Porcini Italian Arborio rice with wild porcini mushrooms Chocolate Mousse Cake. Penne al Pomodoro Rich Devil’s food cake filled with silky chocolate mousse and enrobed in dark chocolate ganache. Penne quills in a fresh tomato and basil sauce Opera Torte Trofiette in Ragu Soft sponge cake layered with sweet mocha buttercream and velvety chocolate ganache. Homemade miniature pasta twists in oxtail ragu

*Gluten– free Chocolate Mousse Cake. Four Cheese Tortelloni with Gorgonzola and Walnuts Four cheese tortelloni in a gorgonzola and mascarpone cheese sauce topped with crumbled toasted walnuts This decadent chocolate confection cake is a favorite among those following a gluten-free diet. Escarole and Bean Soup Home Made Gelati & Sorbetti Chocolate gelato, Vanilla gelato, Lemon Sorbet, Wild Berry Sorbet. Lobster Bisque topped with Crispy Puff Pastry Nasto’s Tartufo Chocolate & Vanilla gelato surrounding a maraschino cherry & slivered almonds, enrobed in chocolate Salad Course Custom Cakes available (additional cost) Belgium Endive, Trevisano Radicchio and Mache with a balsamic honey-truffle dressing topped with shavings of Tuscan cacio di fossa cheese Assorted Petit fours, cheesecake bites and brownie bites available upon request. (additional Cost) Caesar Salad

Wedges of Romaine Hearts in Vinaigrette

Coffee Spinach Salad with crispy bacon and granulated hard boiled eggs

Cappuccino Tricolor Salad Roquette, frisee and radicchio Trevisano lettuce in a balsamic vinaigrette with shavings of Parmigiano reggiano Espresso Roasted Golden Beet Salad Organic Teas With raspberries and fresh Vermont goat cheese, drizzled with extra virgin olive oil

American Farmer’s Salad Vine ripened tomatoes, Bermuda onion, bell peppers, cucumbers, sweet corn and basil in an Macchiato extra virgin olive oil, red wine vinegar dressing

6 3 Main Course Main Course

Filet Mignon in Port Wine * Veal Milanese Topped with melted gorgonzola cheese, and served with cauliflower timbale Medallions of veal, breaded and sauteed with sage and served over a salad of (* $5.00 Supplement per guest) rugola, tomatoes and Bermuda onions, topped with Parmigiano cheese shavings

Filet Mignon Balsamico * Pork Shank Braised filet mignon in a balsamic vinegar reduction sprinkled with pink Braised center cut pork shank served with risotto alla Milanese peppercorns, served with steamed broccoli and potato puree (* $5.00 Supplement per guest) Rack of Berkshire Pork Milanese

Stuffed Filet Mignon with Gorgonzola * Pounded rack of organic pork, breaded and topped with sautéed seasonal mushrooms, onion and cherry peppers (spicy) Mascarpone, provolone and gorgonzola cheese, walnuts and basil, wrapped with smoked prosciutto and garnished with baked polenta Alaskan King Salmon Gremolata (* $5.00 Supplement per guest) Filet of wild king salmon with sun-dried tomatoes, capers, onions Braised Beef Castelvetrano olives, in alight tomato and basil sauce, served with Slow cooked “Piedmontese” shorts ribs Aujus served with risotto alla sautéed escarole and roasted Roma tomato

Lamb Ossobuco al Barolo Alaskan King Salmon Provinciale Roasted lamb shank glazed with Barolo red wine and served with saffron risotto Filet of wild king salmon with tomato, capers, onions, Gaeta olives, and bell peppers served with sautéed mixed vegetables Broiled Colorado Lamb Chops Marinated and flame broiled served with sautéed seasonal mushrooms Chilean Sea Bass with Cannellini Beans and Broccoli Rabe * (* $5.00 Supplement per guest) Breast of Chicken Valdostana Breast of all-natural chicken, topped with Parma prosciutto and fontina cheese in Yellow Fin Tuna Balsamico * a white wine and sage sauce, accompanied by spinach sauté Seared yellow fin tuna in a balsamic vinegar reduction, sprinkled with pink pep- percorns and served with Sicilian style caponata Breast of Chicken Milanese (* $5.00 Supplement per guest) Breaded breast of all-natural chicken served with sautéed spinach San Pietro Gratinato Stuffed Chicken Quattro Formaggio Breaded filet of saint Peter’s fish in a lemon and white wine sauce accompanied All-natural chicken breast stuffed with, provolone, mascarpone, fontina and by sautéed mixed vegetables Parmigiano cheese wrapped with speck in a light demi-glass with roasted baby bok choy Filet of Florida Red Snapper in Potato Crust al Vino Rosso in a velvety red wine reduction, served with poached, julienned leeks Veal White Wine and Lemon A rendition of the classic “Vitello Francese.” Battered veal in a lemon, white wine Roasted Day-Boat Scallops and butter sauce served with steamed broccoli and potato puree Served over a bed of diced roasted potatoes, onions and portobello mushrooms., drizzled with a warm herb dressing Veal Principessa Battered veal topped with coppa, eggplant, mozzarella and tomato in a sherry and Filet of Sole White Wine and Lemon sage sauce served with steamed asparagus A rendition of the classic “Sole Francese.” Battered sole in a lemon, white wine and butter sauce served with steamed broccoli and potato puree

4 5