HORS D’OEUVRES
Passed on silver trays
CROSTINI MISTI DI MARE
Toasted baguette served with assorted toppings: smoked salmon, grilled prawn with goat cheese, red onions, seared Ahi Tuna; fresh horseradish and caper garnish
PROSCIUTO AI DUE MELONE
Fresh melon pieces wrapped with prosciutto
FUNGHI CON MORTADELLA
Baked mushroom caps stuffed with mortadella, mozzarella, parmesan garlic, and chopped parsley
VOL AU VENT DI POLENTA CON GORGONZOLA
Polenta baskets stuffed with gorgonzola, walnuts and truffled honey
DINNER SERVICE
INSALATE
ENTREE
Choice from two (2) of the following. The vegetarian entrée is always the 3rd option. Entree counts needed 1 week in advance.
POLLO VALDOSTANA
De-boned and pounded chicken breast, rolled with thinly sliced ham and fontina cheese; dipped in breadcrumbs, cooked and finished with chicken demi-glace, Trebbiano wine, fried sage leaves, Dijon; served with seasonal vegetables and Mashed potatoes
BAKED PRIME RIB OF BEEF
Medium Rare; Au Jus with Creamed Horseradish Sauce; Served with seasonal vegetables and Mashed potatoes
SALMONE ALLA GRIGLIA
Grilled local salmon with extra virgin olive oil and lemon sauce, served with seasonal vegetables and roasted potatoes
RISOTTO CON ZUCCA
Italian Carnaroli rice with butternut squash, sage, white wine, shallots and parmesan
DOLCI
Select one dessert to serve all guests.
TIRAMISU
Lady fingers, rum, zabaglione and mascarpone cheese, espresso, and cocoa powder
TORTA DI CIOCCOLATO
Rick chocolate cake
TORTA DI FORMAGGIO
Rich cheesecake (choice of lemon, raspberry, espresso, or chocolate)
DOLCI DI NATALE
Elegant display of Holiday Desserts ($5 upgrade)
TEA AND COFFEE SERVICE
Served with Il Fornaio Oak Roasted Coffee and Mighty Leaf Tea Service