Marie's  Kitchen
5767 Beneva Road
Corner Beneva and Clark Rds
Sarasota, Fl 34233
941-923-1000
 

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           We are custom caterers in that we get together and plan the food based
            on your likes, dislikes and, of course, budget.
           That's very easy for us since we deal with food everyday. We have found
           it may not be so easy for people that do not deal with food all the time.
           So, we have prepared a listing of the items we use most. 
           A starting point, if you will, something to help you plan your custom menu.
           That will be followed by the items grouped in preset menus by price per person.
           Your first decision will be to decide if it will be a buffet or sit down dinner.  The items can be            used in either setting.
           I prefer a buffet. I just think it's more fun. Taking a little of this and a little of that makes for a            very strange looking dinner plate, but one that couldn't be duplicated by the standard  Meat,             Starch and Vegetable plate that is required at a sit down dinner.
           So let's begin. Below is a typical buffet meal. It gives you some idea of how the list of items            go into play. By substituting items from the list you can develop your own custom menu or            choose one of our preset menus listed at the end of these pages.
              Do you need appetizers before the meal begins?
                     If so, we have a nice basic combination of three  appetizers
                     priced at $4.95 per person
                     1..Bruschetta with toppings...Tomato, Garlic and Basil and more....
                     2..Pinwheel sandwiches.  Italian coldcuts on tomato basil wraps rolled
                         and cut into half inch circles.
                     3..Assorted Canapés...Crostini spread with a compound butter or canapé paste then topped with                          various decorative and tasty items.

              A basic buffet priced at $14.95 per person
                  Mixed Green Garden Salad various Lettuces with cucumber,
                  carrot, green pepper,  tomato and red cabbage with Italian Vinaigrette
                  Chicken Picatta...white meat in a light lemon, white wine and caper sauce.
                  Chicken Marsala...white meat in a brown Marsala wine sauce with mushrooms
                  Roasted Red Potatoes....Creamy Baked Ziti
                  Dinner Rolls and Butter

                 Having established a starting point,  we know that we can feed a group a very                 acceptable meal for $14.95. In fact, we do this very meal quite often.
                We should not change the structure of the meal. We should have some sort of                 starting salad, a meat, a starch, a vegetable and bread.
                To customize our menu we can  change the items.
 We can have a completely  different salad and dressing or a few salads.
We can change the Chicken to Beef, Pork, Lamb, Veal, Turkey, Duck or Fish each with dozens of   preparations. The same holds for  the starch and vegetable. Instead of making menu after menu, 
I will list all of the available items in each category so you can then build a menu from them.
Some of the items will be expensive, others will not be. You have a pretty good idea of food costs, lobster tails are in the high end, meatballs are not. 
 We can then meet and discuss "your" menu. 
 At that time we will put a price on it and work it out so that it meets your budget.
Let's start with the Hors d'oeuvres which we will call appetizers, even though we might get more money if we call them Hors d'oeuvres.
The appetizers fall into three main categories, four if you count dips.

The passed appetizers which are items that are on a tray and said to be "butler passed." They are items that can be taken by hand from the tray with nothing more than a napkin.
These can be passed or stationary.
They can be picked from the tray by hand and eaten in a bite or two.

The next is cold appetizers. These can include the passed appetizers, but also include items that are on a small plate and require a fork. These are items that are basically designed to be appetizers, but some main course items on a smaller scale can also work as appetizers.

The third is hot appetizers. These are hot or warm foods that require a plate and fork. Again these are items that designed to be appetizers,  but again can be main course items cut smaller and served on a smaller scale.

Who among us has not been to a party that had no bowl to dip into?
What to dip and what to dip into is easy.
We can dip with chips both potato and tortilla,  toasted breads, bread sticks, vegetables.  The dips can be any of the classics like Humus, olive tapenade, clam, salsa, Thai peanut, taramasalata,  tzatziki or Guacamole.

Passed Appetizers
Listed in no special order,  some with a brief description
Pinwheel Sandwiches, coldcuts in wraps sliced into 1/2 inch rounds.
Bruschetta, toasted Italian bread rounds piled with toppings such as:
Tomato, Basil and Garlic, Black Olive Paste, Curried Chicken Pate, Tuna, Mushroom, Peperonata, Tomato, Mozzarella and Basil, White Bean and Walnut, Roasted Asparagus, Smoked Salmon, Goat Cheese, Roasted Red Pepper and Basil. Eggplant Caponata, Peppered Chicken Liver with Sage. Spicy Chicken Satay Sticks
Shrimp and Scallop on a half shell Tangy Cocktail Meatballs, on skewers
Sesame Chicken Fingers  Jumbo Gulf Shrimp, with classic cocktail sauce,   Coconut battered,
 or   barbecued tandoori style,  Cajun, or  Wrapped in prosciutto.
Stuffed Mushroom Caps, spicy mushroom, crabmeat, or rice, peas and Prosciutto.
Chicken Drumettes, honey mustard, ginger hoisin  or honey sesame. 
Mini Sicilian Rice Balls, balls of breaded and deep fried rice, peas, prosciutto ham,
 and cheese Grilled Italian Sausage on Skewers
Grilled chorizo sausage on Skewers Spicy Chicken nuggets on Skewers
Pork Tenderloin cubes with tangy relish on Skewers Bacon wrapped garlic shrimp on Skewers Horseradish, mustard deviled eggs
Canapés  on thin sliced pumpernickel bread or crostini which are buttered with a compound butter or a canapé paste are then  piled  with various toppings such as Chicken pate, tuna, egg, lobster, salmon and cheeses all with little touches of color and tastes

Cold appetizers
All of the  passed appetizers plus:
Cherry Peppers stuffed with Prosciutto and Provolone
Rumaki water chestnut  and chicken liver warped in bacon on a Skewer
Jumbo Lump Crab cakes Mushroom and Gruyere Tart
Curried Wild Mushroom Pate Spicy Barbecue Shrimp
Smoked Trout and Watercress on Apple Slices Goat Cheese with Lemon Cream
Shrimp stuffed Portobello Mushroom Lobster Roll
Potato Skins with Bacon and Cheese Crab Legs with Mustard Dipping Sauce
Three Onion Tart Pork Sate with Peanut Dipping Sauce
Seared Beef Tenderloin with Mustard-Horseradish Sauce
Thai Roast Beef and Lettuce Rolls Beef Carpaccio with Arugula and Horseradish cream Dipping Sauce Mozzarella in Carrozza
Cherry Tomatoes filled with Pesto Sauce or Boursin Cheese Assorted Wursts with Grainy Mustard
If you can't find something that you like on this list, tell us your thoughts,
we'll come up with something.

Appetizers to be served hot or warm
Many  of the Main Course items can become hot appetizers
if cut smaller and served on smaller plates
Chicken Roulade Asiago,  white meat stuffed with Asiago and
Romano  cheeses, spices  and sun dried tomato Mussels in White Wine Sauce
Sautéed Scallops with Androuille Sausage
Spanakopita, Spinach and Feta Cheese wrapped in Pastry
Small meatballs Swedish, Italian, Barbecue or with  Escarole Sauce
Beef Satay, marinated in sesame oil, teriyaki sauce and a blend of spices
Jamaican Jerk Chicken,  classic 17 ingredient marinade
Baked Brie with pecan and brown sugar sauce with water crackers
Chicken Roulade Cajun,  white meat stuffed with spinach, Andouille sausage,
 feta cheese and red and yellow peppers Baby Back Riblets, maple glazed
Lamb and rice meatballs in lemon egg sauce 
Chicken Roulade Genovese, white meat stuffed with mushrooms, spinach, veal,
 zucchini, red and yellow bell peppers

Dips
We won't spend a lot of time on dips. if you want us to, we can do them.
Here are some of the main players.
California Onion Dip, Artichoke and Dill dip, Spinach and Leek Dip, Baba Ganoush,  Bagna Cauda,  Humus,  Thai Peanut Dip,  Tapenade,   Clam, Salsa,  Tarmasalata,  Tzatziki,  Guacamole.

The Salad Course
The word salad comes from the Latin herba salata --salted greens. The Romans garnished raw and cooked vegetables with fresh and dried herbs, then splashed the whole thing with oil and vinegar, apparently little has changed.
We have a standard mixed green salad which I guess we could call a
 Roman salad  but we won't. 
Salads can be made with almost every thing in the culinary world.
Greens, vegetables, fruits, meat, fish and shellfish dressed with oils, vinegar's, mayonnaise  and creams.
For our purposes we will stay with the salads made from greens and things that
complement them. Basically to be  used at the start of a meal.
Mixed Green Salad, a combination of lettuces, tomato wedges, cucumber ,
green pepper, carrot and red cabbage.
Dressed with oil, vinegar and herbs.  Something we call Italian Vinaigrette.
This salad is our standard and the most popular of the salads.
To this we can place small bowls of  fancy items such as roasted red peppers, eggplant caponata, marinated eggplant, marinated mushrooms, black and greens olives, peperoncini,  oil cured sun dried tomato, pickled vegetables (giardiniera),   provolone, fresh mozzarella, sliced radish, red onion rings, artichoke hearts,  chick peas, grilled shrimp.
This would give people a chance to construct there own antipasti with items they like.
Other salads:
Caesar salad.
Greek salad  includes black olive and feta cheese
Spinach salad
Tomato, Cucumber and Feta cheese
Main Course entrees
This is a buffet, so depending on the number of people attending you can vary the food to
have a few meats, starches and vegetables.
In a buffet some of the fancier preparations with crusts and delicate garnishes don't hold up well so we are going with what works, not with what sounds great.
Meat Items:
Chicken Picatta, lemon, white wine, and caper sauce.
Chicken Marsala, brown Marsala wine sauce with mushrooms.
Chicken Cacciatore, with mushroom, bell peppers and onion
Chicken, white meat chunks in a barbecue style sauce
Chicken Breast, stuffed with prosciutto ham, parmesan cheese and basil
Chicken, white meat chunks with wild mushroom cream sauce
Chicken Parmigiano,  breaded Italian style topped with mozzarella
Chicken Breast stuffed with macadamia nuts, apricot, apple and bacon
Chicken Cajun, white meat chunks, bell pepper, andouille sausage
Chicken Cordon Bleu, breast meat stuffed with Swiss and Ham
Chicken Sesame, Asian marinade with water chestnuts and green onions
Chicken white meat chunks with oriental vegetable stir-fry
Chicken Florentine, breast meat stuffed with creamy spinach
Chicken Jade Tree, stir-fried with ham, green onions and broccoli
Duck Breast with bing cherry sauce or orange sauce
Duck Breast served with black peppercorns "au poivre'
Cornish Game Hen stuffed with wild rice
Roast Beef, Top Round or Filet Mignon Hot or cold
   with horseradish cream, Au Jus or Béarnaise sauce
Prime Ribs of Beef, Au Jus or Horseradish cream
Beef tips with artichoke and mushroom Ragu
Yankee Pot Roast, N.Y. diner style with carrots and roast potato
Beef Stroganoff, sour cream and grainy mustard
Beef Meatballs,  Swedish,  Oriental or Italian
Beef shredded szechwan style, with snow peas, carrots and hoisin
Sauerbraten Rhineland style with sweet and sour gravy
Brisket of Beef, with horseradish sauce or BBQ Sauce
Pork Loin with roasted apple compote or garlic sauce
Pork Osso Buco, prepared traditionally served with Gremolata
Pork Sausage Italian style with peppers and onion
Pork Loin stuffed with apricot served with a citrus fruit sauce
Pork Loin  with green olive, artichoke and lemon sauce
Pork Loin  with a spicy gingersnap gravy
Pork kebabs, roasted in a Tequila and lime marinade
Pork Saltimbocca, cutlets with prosciutto, mushrooms and sage
Pork roasted Cuban style with lime  juice, rum and Mojo sauce
Pork braised Caribbean spiced with limes and oranges
Pork sweet and sour Chinese style with bell pepper and onion
Ham honey glazed, spiral cut
Pork Loin German style, on a bed of potato, sauerkraut and onion
Lamb Kebabs in garlic, lemon and herb marinade
Lamb Shanks with rosemary and pancetta
Lamb Shanks with fennel and white beans
Veal Scaloppini with sun dried tomato and mushrooms
Veal Saltimbocca, cutlets with prosciutto, mushrooms and sage
Veal Osso Buco, prepared traditionally served with Gremolata
Veal Tonnato, thin cutlets in a garlic and tuna mayonnaise sauce
Veal Piccata, lemon and caper sauce
Veal Rollatini, rolled and stuffed with prosciutto,  and cheeses
Veal Tenderloin, wrapped in Savoy cabbage, green peppercorn sauce
Veal Scaloppini with garlic, artichoke  and red pepper sauce
Seafood Items
Mussels  in a  white wine or Marinara sauce
Mussels steamed with Thai green curry
Mussels cold in an herb and capers sauce
Scallops steamed with shallots, white wine and fresh herbs
Scallops with saffron and lobster butter
Scallops Coquille St. Jacques with mushrooms, white wine and cream
Shrimp grilled with an oriental barbecue sauce
Shrimp with fresh parsley and garlic
Shrimp with scallop, artichoke and mushrooms
Florida Snapper Picatta, with lemon, white wine  and caper sauce
Florida Snapper Florentine with spinach and lemon wine sauce
Salmon Filet with dill butter or mustard dill sauce
Grouper with tomato salsa and New England corn pudding
We can do a large variety of fresh fish,  Tuna, Halibut, Sole, Sea Bass, Catfish, Flounder, and Swordfish just to name a few.
We do many seafood preparations from plain to fancy.
If Seafood is on your mind talk to us and we will put together
a nice seafood course to your liking.
Starches
Pasta, Potato and Rice
We are not going to name all the pasta presentations  we can do. We can do them all. Here is a representation of the most popular ones
Creamy Baked Ziti, three cheeses and a creamy tomato sauce
Tagliolini, wide flat pasta with Gorgonzola, nutmeg and cream.
Ravioli cheese filled in tomato sauce, or brown butter and walnut sauce
TortellIni cheese filled with Artichoke and sun-dried tomato sauce
TortellIni cheese filled with Bolognese sauce
Fettuccine with mushrooms, peas and smoked ham in a mornay sauce
Orecchiette  in a Marinara sauce
Cannelloni stuffed with Veal and spinach and two cheeses
Pasta and  broccoli with fresh garlic and extra virgin olive oil
Our award winning Lasagna carnevale with meat ragu
Vegetable Lasagna
Pasta with pesto sauce
Linguine with clam sauce red or white
Spaghetti alla carbbonara, Italian bacon, peas,  onion and cheese
Gnocchi, potato dumplings with meat Ragu, or Marinara sauce
Rigatoni alla vodka sauce
There are about sixty more that apply to certain preparations or various types of pasta and sauces,
 so if you need something special we can discuss it and of course provide it.
Roasted red bliss potato
Sliced potato au gratin, layered with two cheeses and cream
Roasted garlic-parmesan mashed potato
Sweet potato, candied and caramelized
Sweet potato, baked with parsley and butter sauce
Plain steamed basimati rice
Italian risotto with three mushrooms
Italian risotto with spring vegetables
Italian risotto with Asparagus tips
Rice Paella, with red peppers, shrimp and sausage
Vegetables and side dishes
Eggplant Parmigiana
Honey glazed baby carrots
Broccoli and butter sauce
Steamed cauliflower and broccoli with butter sauce
Fresh vegetable medley in butter sauce, garlic and olive oil or cream
 Escarole with garlic and olive oil
Mushroom Medley sautéed in butter
Eggplant Caponata, Sicilian sweet and sour eggplant relish
Peperonata, bell peppers, tomato, onion,  garlic,  and olive oil
Corn pudding with two cheeses
Mexican corn, with red and green peppers butter sauce
Spinach, creamed or Italian style with garlic, olive oil and cheese
...and a little something for Vegetarians
Potato and chickpea stew with Romesco sauce
Spinach Lasagna with goat cheese gratin
Cannelloni with Ricotta, pesto, and sautéed tomatoes
Portobello mushroom, pan-seared with spinach and garlic
Dessert
If this meal is going to be a wedding,  the cake will be your dessert.
If not then here are a few dessert ideas.
Fudge Brownies,  New York style cheesecake,  Chocolate mousse cake, Apple crisp,  Ice Creams,   Assorted pies, Tiramisu, cannoli large or mini,  Fresh fruit,  Berries and Zabayon sauce,  Bread Pudding with Bourbon Sauce,  assorted cookies and cakes.
Bread
We usually serve dinner rolls and butter, but other bread is available.
We can supply Ciabatta  Italian slipper  bread, Assorted Focaccia rolls and sticks, Asiago cheese batards, rustic Baguettes and large Sourdough carving loaves.
Having listed the items that we generally do for buffets
let's put some of them into menu form.

Menu option one.....  $14.95 per person
minimum 50 people
Salad  choose one
Mixed Green Garden Salad
Classic Caesar Salad

Entree choose Two
Chicken Picatta, Chicken Marsala, Chicken Cacciatore, Chicken Chunks Barbecue Style, Chicken Sesame,  Beef Meatballs, Pork Sausage Italian Style, Lasagna Carnevale, Vegetable Lasagna.

Starch choose two
Creamy Baked Ziti,  Roasted Red Potato, Tagliolini Gorgonzola Cream, Rigatoni alla Vodka Sauce, Garlic Parmesan Mashed Potato,
Steamed Basimati Rice

Sicilian Dinner Rolls with Butter

Menu option two ....   $16.95 per person
minimum 50 persons
Salad choose Two
Mixed Green Salad
Classic Caesar Salad
 

Entree choose two
From any of option one entrees add  the following choices:
Chicken with oriental Vegetable stir-fry
Chicken White meat chunks with wild mushroom cream sauce
Chicken Cajun, white meat chunks with bell pepper and andouille sausage
Chicken Florentine, breast meat with creamy spinach
Chicken Jade Tree, stir-fried with ham, green onions and broccoli
Deli sliced Roast Beef  Au Jus
Yankee Pot Roast, N.Y. Diner Style
Beef Shredded Szechwan style, with snow peas, carrots, and Hosin sauce
Sauerbraten Rhineland style, with sweet and sour gravy
Brisket of Beef, with horseradish sauce or BBQ Sauce
Pork kebabs, roasted in a tequila lime marinade
Pork roasted Cuban style with lime juice, rum, with mojo sauce
Lamb shanks with fennel and white bean or rosemary and pancetta
Mussels or Scallops in any preparation
Florida Snapper in any preparation

Starch choose two
Roasted Red Potato, Tagliolini Gorgonzola Cream, Rigatoni alla Vodka Sauce, Garlic Parmesan Mashed Potato, Steamed Basimati Rice,  Creamy Baked Ziti, three cheeses and a creamy tomato sauce
Tagliolini, wide flat pasta with Gorgonzola, nutmeg and cream.
Fettuccine with mushrooms, peas and smoked ham in a mornay sauce
Pasta and  broccoli with fresh garlic and extra virgin olive oil
Pasta with pesto sauce
Spaghetti alla carbonara, Italian bacon, peas,  onion and cheese
Gnocchi, potato dumplings with meat Ragu, or Marinara sauce
Sicilian Dinner Rolls with Butter

Menu option three ....   $22.95 per person
minimum 50 persons
Salad choose Two
Mixed Green Garden Salad
Classic Caesar Salad
Greek salad  includes black olive and feta cheese
Spinach salad
Tomato, Cucumber and Feta cheese

Entree choose Two
From any of option one or two entrees add  the following choices:
Chicken Breast, stuffed with prosciutto ham, parmesan cheese and basil
Chicken Breast stuffed with macadamia nuts, apricot, apple and bacon
Chicken Cordon Bleu, breast meat stuffed with Swiss and Ham
Chicken Florentine, breast meat stuffed with creamy spinach
Beef tips with artichoke and mushroom Ragu
Beef Stroganoff, sour cream and grainy mustard
Pork Loin with roasted apple compote or garlic sauce
Pork Loin stuffed with apricot served with a citrus fruit sauce
Pork Loin  with green olive, artichoke and lemon sauce
Pork Loin  with a spicy gingersnap gravy
Pork Saltimbocca, cutlets with prosciutto, mushrooms and sage
Pork braised Caribbean spiced with limes and oranges
Pork sweet and sour Chinese style with bell pepper and onion
Pork Loin German style, on a bed of potato, sauerkraut and onion
Mussels  in a  white wine or Marinara sauce
Mussels steamed with Thai green curry
Mussels cold in an herb and capers sauce
Scallops steamed with shallots, white wine and fresh herbs
Scallops with saffron and lobster butter
Scallops Coquille St. Jacques with mushrooms, white wine and cream
Florida Snapper Picatta, with lemon, white wine  and caper sauce
Florida Snapper Florentine with spinach and lemon wine sauce
Salmon Filet with dill butter or mustard dill sauce
Monkfish with tomato, white wine and kakamata olives
Grouper with tomato salsa and New England corn pudding

Starch choose two
Creamy Baked Ziti, three cheeses and a creamy tomato sauce
Tagliolini, wide flat pasta with Gorgonzola, nutmeg and cream.
Ravioli cheese filled in tomato sauce, or brown butter and walnut sauce
TortellIni cheese filled with Artichoke and sun-dried tomato sauce
TortellIni cheese filled with Bolognese sauce
Fettuccine with mushrooms, peas and smoked ham in a mornay sauce
Orecchiette in a Marinara sauce
Cannelloni stuffed with Veal and spinach and two cheeses
Pasta and  broccoli with fresh garlic and extra virgin olive oil
Pasta with pesto sauce
Linguine with clam sauce red or white
Spaghetti alla carbbonara, Italian bacon, peas,  onion and cheese
Gnocchi, potato dumplings with meat Ragu, or Marinara sauce
Rigatoni alla vodka sauce Roasted red bliss potato
Sliced potato au gratin, layered with two cheeses and cream
Roasted garlic-parmesan mashed potato
Sweet potato, candied and caramelized
Sweet potato, baked with parsley and butter sauce
Plain steamed basimati rice
Sicilian Dinner Rolls with Butter

Menu option four ....   $26.95 per person
minimum 50 persons
Salad choose Two
Mixed Green Garden Salad
Classic Caesar Salad
Greek salad  includes black olive and feta cheese
Spinach salad
Tomato, Cucumber and Feta cheese

Entree choose Two
From any of option one, two or three entrees add  the following choices:
Pork Osso Buco, prepared traditionally served with Gremolata
Shrimp grilled with an oriental barbecue sauce
Shrimp with fresh parsley and garlic
Shrimp with scallop, artichoke and mushrooms
Ham honey glazed, spiral cut
Roast Beef,  Hot or cold
   with horseradish cream, Au Jus or Béarnaise sauce
Veal Scaloppini with sun dried tomato and mushrooms
Veal Saltimbocca, cutlets with prosciutto, mushrooms and sage
Veal Tonnato, thin cutlets in a garlic and tuna mayonnaise sauce
Veal Piccata, lemon and caper sauce
Veal Rollatini, rolled and stuffed with prosciutto,  and cheeses
Veal Tenderloin, wrapped in Savoy cabbage, green peppercorn sauce
Veal Scaloppini with garlic, artichoke  and red pepper sauce

Starch choose two
Creamy Baked Ziti, three cheeses and a creamy tomato sauce
Tagliolini, wide flat pasta with Gorgonzola, nutmeg and cream.
Ravioli cheese filled in tomato sauce, or brown butter and walnut sauce
TortellIni cheese filled with Artichoke and sun-dried tomato sauce
TortellIni cheese filled with Bolognese sauce
Fettuccine with mushrooms, peas and smoked ham in a mornay sauce
Orecchiette  in a Marinara sauce
Pasta and  broccoli with fresh garlic and extra virgin olive oil
Pasta with pesto sauce
Linguine with clam sauce red or white
Spaghetti alla carbbonara, Italian bacon, peas,  onion and cheese
Gnocchi, potato dumplings with meat Ragu, or Marinara sauce
Rigatoni alla vodka sauce,  Roasted red bliss potato
Sliced potato au gratin, layered with two cheeses and cream
Roasted garlic-parmesan mashed potato
Sweet potato, candied and caramelized
Sweet potato, baked with parsley and butter sauce
Plain steamed basimati rice
Italian risotto with three mushrooms
Italian risotto with spring vegetables
Italian risotto with Asparagus tips
Rice Paella, with red peppers, shrimp and sausage

Sicilian Dinner Rolls with Butter,  Assorted Focaccia

Menu option five.....  $30.95 per person
minimum 50 people
Salad choose Two
Mixed Green Garden Salad
Classic Caesar Salad
Greek salad  includes black olive and feta cheese
Spinach salad
Tomato, Cucumber and Feta cheese

Entree choose Two
From any  option  add  the following choices:
Duck Breast with bing cherry sauce or orange sauce
Duck Breast served with black peppercorns "au poivre'
Cornish Game Hen stuffed with wild rice
Roast Beef, Top Round or Filet Mignon Hot or cold
   with horseradish cream, Au Jus or Béarnaise sauce
Prime Ribs of Beef, Au Jus or Horseradish cream
Veal Osso Buco, prepared traditionally served with Gremolata

Starch choose Two
Creamy Baked Ziti, three cheeses and a creamy tomato sauce
Tagliolini, wide flat pasta with Gorgonzola, nutmeg and cream.
Ravioli cheese filled in tomato sauce, or brown butter and walnut sauce
TortellIni cheese filled with Artichoke and sun-dried tomato sauce
TortellIni cheese filled with Bolognese sauce
Fettuccine with mushrooms, peas and smoked ham in a mornay sauce
Orecchiette  in a Marinara sauce
Pasta and  broccoli with fresh garlic and extra virgin olive oil
Pasta with pesto sauce
Linguine with clam sauce red or white
Spaghetti alla carbbonara, Italian bacon, peas,  onion and cheese
Gnocchi, potato dumplings with meat Ragu, or Marinara sauce
Rigatoni alla vodka sauce,  Roasted red bliss potato
Sliced potato au gratin, layered with two cheeses and cream
Roasted garlic-parmesan mashed potato
Sweet potato, candied and caramelized
Sweet potato, baked with parsley and butter sauce
Plain steamed basimati rice
Italian risotto with three mushrooms
Italian risotto with spring vegetables
Italian risotto with Asparagus tips
Rice Paella, with red peppers, shrimp and sausage

Vegetables sides choose two

Honey glazed baby carrots
Broccoli and butter sauce
Steamed cauliflower and broccoli with butter sauce
Fresh vegetable medley in butter sauce, garlic and olive oil or cream
Eggplant Caponata, Sicilian sweet and sour eggplant relish
Peperonata, bell peppers, tomato, onion,  garlic,  and olive oil
Corn pudding with two cheeses
Mexican corn, with red and green peppers butter sauce
Spinach, creamed or Italian style with garlic, olive oil and cheese

Sicilian Dinner Rolls with Butter,  Assorted Focaccia rolls and sticks.

Vegetables and side dishes  
Add $2. p.p. for any of these vegetable sides
if not included in the option
Honey glazed baby carrots
Broccoli and butter sauce
Steamed cauliflower and broccoli with butter sauce
Fresh vegetable medley in butter sauce, garlic and olive oil or cream
 Escarole with garlic and olive oil
Mushroom Medley sautéed in butter
Eggplant Caponata, Sicilian sweet and sour eggplant relish
Peperonata, bell peppers, tomato, onion,  garlic,  and olive oil
Corn pudding with two cheeses
Mexican corn, with red and green peppers butter sauce
Spinach, creamed or Italian style with garlic, olive oil and cheese