CATERING MENU
To order for your next off premise ocCasion, holiday or event, please contact our restaurant catering manager by phone.
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– Butler Pass Hors D’OEuVreS –
(COLD)
Garlic toast points, arugula pesto, truffle white bean puree
Pickled fennel, wasabi aioli, green tomato
Wrapped in speck ham, truffle vinaigrette, parmesan
American sturgeon caviar, snipped chives
Guacamole, spicy mayo, wonton crisp
Skewered with rosemary, dried tomato, basil
Raspberry and balsamic
(HOT)
SPINACH AND FETA SPANAKOPITA
LOBSTER SPRING ROLLS
Sweet and spicy dip
Crisp served with garlic and mint yogurt
GRILLED CHICKEN SATAY
Spicy peanut sauce
LOBSTER STUFFED MUSHROOMS
Crisp herb topping
MUSHROOM RISOTTO CROQUETTE
Melted mozzarella center, tomato fondue
SHORT RIB QUESADILLA
FILET MIGNON KABOBS
Shiitake mushrooms, cipollini onions
GRILLED BABY LAMB CHOPS
($2 Supplement)
SEARED SEA SCALLOPS
Wrapped in smoke prosciutto, grain mustard sauce
MINI CRAB CAKES
Sesame crust, wasabi aioli
CAJUN SEARED SHRIMP
Roasted garlic remoulade
BAKED LITTLE NECK CLAMS
Casino or Oreganata
COCKTAIL FRANKS
VEAL MEATBALLS
Tomato, basil and parmesan
EGGPLANT PARMESAN SKEWERS
Grape tomato, fresh mozzarella
– Buffet Style Hors D’OEuVreS –
– Salads –
Feta, cucumber, pine nuts, tomato, truffle vinaigrette
Blue cheese, bacon, tomato, red wine vinaigrette
Candied walnuts, apple, roasted beets, blackberry vinaigrette
Speck ham, parmesan crisps
Baby romaine, carrot, red pepper, cucumber, tomato, sherry vinaigrette
Poached pears, candied walnuts, blue cheese, white balsamic vinaigrette
– Pasta –
STROZZAPRETTI BOLOGNESE
PENNE A LA VODKA
MACARONI & CHEESE
(ADD LOBSTER)
SEASONAL VEGETABLE RISOTTO OR PASTA
LINGUINE WITH CLAM SAUCE
(RED OR WHITE)
HOMEMADE RAVIOLI
(Ricotta, Spinach & Artichoke, Butternut Squash, Goat Cheese,…)
BUCATINI POMODORO
FETTUCCINI WITH SHRIMP OR CHICKEN CARBONARA
MUSHROOM RISOTTO
RIGATONI WITH SAUTÉED CHICKEN ESCAROLE, LEMON GARLIC SAUCE
– POULTRY –
HERB ROAST CHICKEN WITH GRAVY
CHICKEN FRANCESE
(MARSALA, PICCATTA, OR PARMESAN)
CHICKEN SCARPIELLO
SOUTHERN FRIED CHICKEN
(Bisuits & Gravy)
COQ AU VIN
SAUTÉED CHICKEN WITH ARTICHOKES PROSCIUTTO, SPINACH
SAUTÉED CHICKEN SALTIMBOCCA
CHICKEN CORDON BLEU
STUFFED CHICKEN WITH BROCCOLI RABE, FONTINA, SUNDRIED TOMATOES
– SEAFOOD –
SHRIMP SCAMPI
GRILLED SCOTTISH SALMON
SWEET & SOUR SHRIMP
GRILLED MARINATED SWORDFISH
STEAMED MUSSELS OR CLAMS
CRAB STUFFED SOLE
HORSERADISH CRUSTED SALMON
CAJUN SEARED SHRIMP
MISO MARINATED SEA BASS
CRISPY FRIED CALAMARI
PAN ROASTED MONK FISH
– MEATS –
BRAISED SHORT RIBS
(RED WINE & MUSHROOMS)
