Cooking Made Personal.
Our MenuS
*This list is not exhaustive, but rather offers an idea of our offerings.
CATERING MENU OPTIONS
Specializing in Small Parties of 6 – 20 People. Available for Delivery/ Pick-Up with Heating/ Serving Instructions, OR On-Site Cooking Where I Come to Your Location and Cook for You!
*This list is not exhaustive, but rather offers an idea of our offerings.
STUZZICHINI ed ANTIPASTI | SMALL BITES & APPETIZERS
A. Available for Delivery/ Pick-Up or On-Site Cooking
• Insalata di Gamberi
Chilled Shrimp Salad with Dill and Crème Fraiche on Belgian Endive Spears.
• Crostini con la Caponata Siciliana e Burrata (Summer Only)
Ciabatta topped with Sweet and Sour Eggplant & Summer Vegetable Relish with Burrata Cheese, Pinenuts, and Torn Basil.
• Prosciutto di Parma e Melone (Summer Only)
Parma Ham and Summer Melon Wedges.
• Polpette in Sugo di Pomodoro
Beef and Pork Meatballs in San Marzano Tomato Sauce.
• Crudità di Verdure
Seasonal Raw Vegetables with Cannellini Bean Puree and Red Pepper Pesto.
B. Available for On-Site Cooking Only
• Arancini Classici
Breaded Saffron Risotto Croquettes filled with Ragù Bolognese, Peas, and Fresh Mozzarella.
• Olive all’Ascolana
Pitted and Stuffed Olives in the Style of Ascoli-Piceno, Filled with Beef, Pork, and Parmigiano Reggiano; Breaded and Fried.
• Sformato di Carciofi con le Verdure di Primavera (Spring Only)
Savory Artichoke Flan with Sautéed Spring Vegetables (Peas, Sugar Snaps, Artichokes, and Asparagus) with Saffron Sauce.
• Tartare di Manzo
Beef Tartare with Celery, Shallot, and Mushrooms with Lemon and EVOO; Served atop Crispy Celeriac-Potato Cake with Shaved Parmigiano Reggiano.
• Tonno Scottato
Seared Yellowfin Tuna with Pistachio & Castelvetrano Pestata; Frisee and Shaved Radish Salad.
• Uovo in Camicia
Poached Egg Atop a Seared Polenta Square with Grilled Asparagus, Cipolline in Agrodolce, and Pancetta Breadcrumbs.
• Ala di Razza
Pan-Seared Skate Wing with Butter and Capers; Cauliflower Puree, Roasted Cauliflower, and Pickled Golden Raisins.
INSALATE | SALADS
Available for Delivery/ Pick-Up or On-Site Cooking
• Early Spring Salad (Spring Only)
Mixed Baby Lettuces with Sugar Snap Peas, Peas, Asparagus, Cherry Tomatoes, Tarragon Vinaigrette, and Burrata Cheese. Add Homemade Croutons or Toasted Pistachios for GF Option.
• House Salad
Mixed Baby Lettuces, Arugula, Shaved Carrots, English Cucumber, Cherry Tomatoes, Shaved Radishes, and Scallions. Comes with Choice of 2 Homemade Dressings: Roasted Garlic & Herb Vinaigrette, Buttermilk Dressing, Honey-Balsamic Vinaigrette, and/ or Lemon & Parmigiano Dressing.
• Roasted Beets and Citrus
Roasted Red and Golden Beets Marinated in an Orange Citronette, Orange and Tangerine, Arugula, Herbed Goat Cheese, and Toasted Pecans.
• Insalata Tricolore
Arugula and Radicchio Chiffonade with Lemon Citronette and Shaved Parmigiano Reggiano.
• Insalata di Farro Invernale (Fall / Winter Only)
Winter Farro Salad with Roasted Sweet Potatoes, Soft Herbs, Pecans, Craisins, and Pink Lady Apple Vinaigrette.
• Insalata di Farro Estiva (Summer Only)
Summer Farro Salad with Cherry Tomatoes, English Cucumber, Red Onion, Radish, Italian Parsley, and Balsamic Vinaigrette.
PASTE | PASTAS
A. Available for Delivery/ Pick-Up or On-Site Cooking
• Rigatoni al Forno
Rigatoni with Pomodoro Sauce, A Touch of Cream, Italian Sausage, Peas, Parmigiano Reggiano and Fresh Mozzarella Perline.
• Lasagne Verde alla Bolognese
Spinach Pasta Sheets layered with Bolognese Ragù, Bechamel, and Parmigiano Reggiano.
• Lasagne di Verdure Invernali (Fall and Winter Only)
Winter Vegetable Lasagna with Mushroom and Kale Ragù, Roasted Winter Squash, Bechamel Sauce, and Parmigiano Reggiano.
• Lasagne di Verdure Estive (Summer Only)
Summer Vegetable Lasagna with Zucchini, Croockneck Squash, Eggplant, and Roasted Sweet Peppers; Bechamel Sauce, Heirloom Tomato-Basil Sauce and Parmigiano Reggiano.
• Crespelle alla Fiorentina
Savory Crêpes Filled and Rolled with Ricotta, Spinach, and Parmigiano Reggiano; San Marzano Tomato Sauce and Basil.
B. Available for On-Site Cooking Only (All Pastas are Homemade)
• Uovo e Raviolo
Beet Pasta Filled with Beet Greens, Ricotta, Parmigiano Reggiano, and a Quail Egg; Butter Sauce with Roasted Beets and Aged Balsamico Drizzle.
• Pappardelle con il Ragù d’Agnello
Ridged, Ribbon-Cut Pasta with Lamb Ragù, Pecorino Toscano, Oven Dried Tomatoes, and Mint Pesto.
• Gnocchi con l’Astice e Pomodorini
Potato Gnocchi with Atlantic Lobster, Cherry Tomatoes, and Basil; Sauce Made with Lobster Stock and Cognac.
• Cappellacci con la Zucca (Fall / Winter Only)
Stuffed Pasta with Roasted Winter Squash; Sauced with Brown, Butter, Sage, and Toasted Pumpkin Seeds.
• Tagliatelle alla Bolognese
Medium-Width, Ribbon Pasta with Ragù Bolognese and Parmigiano Reggiano.
• Agnolotti del Plin
Stuffed Pasta with Braised Beef and Porcini Mushroom Filling; Sauced with Braising Juices and Topped with Parmigiano Reggiano.
• Ravioli di Magro
Stuffed Pasta with Spinach, Ricotta, Mascarpone, and Parmigiano Reggiano; Tossed in San Marzano Tomato Sauce.
• Tagliolini ai Frutti di Mare
Thin, Ribbon Pasta with Seafood: PEI Mussels, Littleneck Clams, 16/20 Shrimp, and Bay Scallops. Fish Fumet, Pinot Grigio, Garlic, Cherry Tomatoes, and Italian Parsley.
RISOTTI | RISOTTO
Available for On-Site Cooking Only
• Risotto ai Frutti di Mare
Seafood Risotto with Saffron Broth, PEI Mussels, Littleneck Clams, (16/20) Shrimp, and Bay Scallops; Garnished with Italian Parsley and Oven-Dried Tomatoes.
• Risotto ai Funghi e Salsiccia
Mixed Mushroom Risotto with Porcini Broth, Italian Sausage, Shallots, and Parmigiano Reggiano (Option to Add Peas or Asparagus).
• Risotto di Zucca e Porri (Fall / Winter Only)
Butternut and Acorn Squash Risotto with Leeks, Parmigiano Reggiano, Sage, and Pancetta.
• Risotto con i Gamberi, Pomodori, e Zucchine
(16/20) Shrimp Risotto with Zucchini Puree, Oven Dried Tomatoes, Basil, Zucchini and Crookneck Squash.
SECONDI | MAIN COURSES
• Brasato di Manzo
Beef Short Ribs Braised with Cabernet Sauvignon, Leeks, Celery, Carrots, and Porcini Mushrooms.
• Involtini di Pollo
Chicken Roulade: Pounded Chicken Stuffed with Sausage, Leeks, Roasted Apples, Sage, and Rosemary.
• Arrosto di Maiale, Stile Porchetta
Porchetta-Style Roast: Pork Belly Trussed around Pork Tenderloins. Slowly Roasted with Ground Fennel Seeds, Bay Leaves, Rosemary, Thyme, and Garlic.
• Stinco di Agnello
Braised Lamb Shanks with Aromatic Vegetables and Tomatoes; Topped with Gremolata.
• Pesce Spada ai Ferri
Grilled Swordfish with Peperonata.
• Filetti di Branzino
Pan-Seared Branzino Filets with Parsley-Garlic Breadcrumbs with Cherry Tomato and Pinot Grigio Pan Sauce with Capers, Taggiasche Olives, and Herbs.
CONTORNI | SIDE DISHES
• Patate Gratinate al Forno
Yukon Gold Potatoes Layered with Thyme, Roasted Garlic, Parmigiano Reggiano, and Gruyere.
• Purè di Patate
Classic mashed Potatoes OR Mashed Potatoes with Chives and Aged Cheddar.
• Polenta Morbida
Soft Polenta with Mascarpone and Parmigiano Reggiano.
• Verdure Arrostiti
Roasted and Marinated Vegetables: Zucchini, Crookneck Squash, Petite Peppers, Asparagus, and Cauliflower.
• Brocccoletti
Sauteed Baby Broccoli with Garlic, Calabrian Chili, and Lemon Zest.
• Carote Glassate
Maple-Glazed, Roasted Carrots and Leeks.
• Fagiolini al Pesto Genovese
Green Beans with Pesto alla Genovese (Basil and Pine Nut Pesto); Topped with Toasted Pine Nuts.
• Fagiolini con il Pesto di Peperoni Rossi
Roasted Green Beans with Roasted Red Pepper Pesto, Toasted Almonds, and Ricotta Salata.
Have questions or a special request?
Send us a quick note and we’ll make a plan together—we’re here to help!
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