Rent out the entire restaurant for your private event with full service staff and personal attention to you and your guests
We have 3 different menus to choose from that are priced per person and served family style. There is a 25 person minimum and maximum space for 40. 7-10 days notice is required before booking the party. If 25 person minimum is not met, the minimum will be charged.
All events have a 4 hour maximum (Additional time is available for an additional hourly service fee) + 375.00 room rental fee
Our restaurant is BYOB friendly. Please see the menus below for food options.
PACKAGE #1
CHIOCE OF SALAD:
accompanied by fresh baked crostini
TUSCAN CAESAR
Crisp romaine lettuce, shaved parmigiano, toasted focaccia croutons, crispy chick peas, tossed in a creamy roasted garlic Caesar dressing
GARDEN SALAD
Baby greens with cucumber, grape tomatoes, shaved carrots, black olives, and diced celery accompanied by a honey balsamic vinaigrette
Diced red onions sautéed with vodka, butter, cream, and crushed tomatoes finished with pecorino romano cheese
CHOICE OF 2 PASTA:
VODKA PENNE
Diced red onions sautéed with vodka, butter, cream, and crushed tomatoes finished with pecorino romano cheese
FARFALLE ZUCCA
Farfalle pasta with with sautéed shaved zucchini in garlic and oil topped with a dollop of pesto ricotta
CLASSIC PENNA POMODORO
Hand crushed plum tomatoes, onions, garlic, and fresh basil, finished with pecorino romano cheese
"BOARDWALK" ZITI
Crumbled Italian sausage, caramelized onions, roasted red peppers, fresh basil, and roasted garlic, tossed with ziti pasta, and finished with a touch of marinara sauce and shaved sharp provolone cheese
CHIOCE OF 2 ENTREES:
accompanied by sautéed seasonal vegetables & herb roasted potatoes
CHICKEN CHAMPAGNE
Sautéed chicken breast with artichokes hearts, asparagus, and sun dried tomatoes in a champagne cream sauce
CHICKEN & ARTICHOKE PICCATA
Fresh chicken breast sautéed with baby capers, artichoke hearts parley, fresh squeezed lemon, basil, and white wine
COD PUTTANESCA
Fresh cod fish sautéed with assorted olives, capers, anchovies, roasted garlic, cherry tomatoes, basil, and crushed tomatoes, finished with a touch of white wine
SAUSAGE, PEPPERS & ONIONS
Roasted sweet Italian sausage, caramelized onions, and sautéed tri-colored peppers
FLOUNDER MILANESE
Fresh flounder filets lightly breaded and pan fried topped with a cherry tomato & basil bruschetta drizzled with aged balsamic syrup over baby arugula and grilled lemon
SLICED GIAMBOTTA STYLE PORK LOIN
Sliced herb roasted pork loin topped with caramelized peppers and onions, and roasted potatoes in a balsamic rosemary demi glaze
CHICKEN PARMESAN
Breaded chicken breasts topped with fresh mozzarella, San Marzano tomatoes, and fresh basil
COFFEE, TEA, AND SODA, & WATER
(TAX & GRATUITY are NOT included)
PACKAGE #2
TABLE PRE-SET WITH TUSCAN STYLE BREAD & SEASONAL BRUSCHETTA
CHOICE OF SALAD
SANGRIA SALAD
Baby greens topped with fresh seasonal fruit, diced mango, dried cranberries, crumbled gorgonzola cheese, glazed pecans, & tossed with a sangria vinaigrette
POACHED PEAR SALAD
Zinfandel poached pears, baby greens, glazed pecans, & Maytag blue cheese tossed with a white balsamic triple berry vinaigrette
MOTT STREET CHOPPED SALAD
Romaine lettuce tossed with imported Italian tuna, sharp provolone, salami, cherry tomatoes, cucumbers, black olives, celery, and roasted red peppers, tossed in a roasted shallot and garlic vinaigrette
CHOICE OF TWO PASTA:
FARFALLE BOLOGNESE
Ground beef, pork, and veal slow simmered in hand crushed plum tomatoes tossed over bowtie pasta, finished with fresh black pepper ricotta
TRUFFLE SACHETTE
Fresh pasta filled with a 5 -cheese blend served in a wild mushroom and shaved truffle cream sauce finished with a touch of marsala and shaved asiago
CECILIA'S STRACINATI
A signature dish from our home town in Umbria. Penne pasta tossed with applewood smoked bacon, crumbled sweet Italian sausage, and Parmigiano-Reggiano cheese and finished with fresh egg yolk and black pepper
GNUDI CATTANI
House-made potato-free gnocchi tossed with 8-hour slow braised beef short rib ragout, finished with a showering of freshly shaved romano cheese and baby english peas
CHIOCE OF 2 ENTREES:
accompanied by sautéed string beans & herb roasted potatoes
CHICKEN GORGONZOLA
Sautéed chicken breast topped with cherry tomatoes, crumbled gorgonzola cheese, and sautéed spinach, in a white wine demi glaze
CHICKEN CAPRESE
Sautéed chicken breast topped with sliced roma tomatoes, and mozzarella cheese, finished with a pesto cream sauce
“EVERYTHING BAGEL SPICED” SASHIMI TUNA
Everything bagel spiced Ahi Tuna, lightly seared and thinly sliced served over seaweed salad, accompanied by a wasabi aioli and sweet soy glaze
PORK & FIGS
Roasted seasoned pork pork tenderloin topped with roasted figs and creamy gorgonzola cheese, finished with a fresh herb red wine reduction
MAPLE MUSTARD GLAZED SLICED FILET MIGNON
Whole roasted filet mignon and sliced, finished with a maple mustard glaze and carmelize onion jam
POTATO ENCRUSTED COD
Potato & tarragon encrusted cod baked and topped with a caper scampi sauce
HERB ENCRUSTED RACK OF LAMB
Herb encrusted lamb, pan seared and topped with an aged balsamic glaze
CHAR-GRILLED SALMON PICCATA
Char-grilled Scottish salmon topped in a lemon butter wine sauce with roasted garlic, with baby capers, fresh parsley and cherry tomatoes
SEASONAL DESSERT
COFFEE, TEA, AND SODA, & WATER
(TAX & GRATUITY are NOT included)
PACKAGE #3
TABLE PRE-SET WITH TUSCAN STYLE BREAD & SESONAL BRUSCHETTA
CHOICE OF STARTERS :
(Please select two)
WILD MUSHROOM & SHAVED BLACK TRUFFLE RICOTTA CANNOLI
Fresh baked cannoli shells filled with whipped black truffle ricotta
PRINCE EDWARD ISLAND SAUTÉED MUSSELS
Choice of Marinara, Spicy Fra Diavolo with hot cherry peppers, or Sautéed garlic, wild leeks, and white wine
CHEESESTEAK EGGROLLS
House-made egg rolls filled with shaved ribeye, creamy white cheddar béchamel, and caramelized onions served with a spicy ketchup dipping sauce
SHRIMP TEMPURA
Topped with chili agro dolce and pineapple relish
BACON & RICOTTA BEIGNETS
Topped with roasted tomato and garlic aioli
BUFFALO RICOTTA BRUSCHETTA
Topped with balsamic figs and toasted almonds
ARTICHOKE FRITTI
Lightly fried artichoke hearts served with a roasted black garlic and dijon aioli
SPICY CAULIFLOWER FRITTI
Smothered in Fra-diablo honey glaze and freshly grated pecorino
CHOICE OF SALAD
(PLEASE SLECT ONE)
SPINACH & APPLE SALAD
Baby spinach, local gala apples, creamy goat cheese, cranberries, and toasted cashews, tossed in champagne vinaigrette
KALE SALAD
Tossed with hazelnut, pear, pancetta and pecorino tossed in a roasted pear vinaigrette
HEIRLOOM TOMATO SALAD
Heirloom tomatoes, marinated anchovies, crumbed feta and herbed evoo vignette with hand torn focaccia crumbs over baby mixed greens (SEASONAL)
ROASTED BEET SALAD
Baby arugula greens, shaved fennel & goat cheese tossed in an aged balsamic
CHOICE OF TWO PASTA:
PUTTANESCA BLANCA
Hand rolled cavatelli pasta tossed with black olives, capers anchovies, and spinach in evoo and shaved pecorino
SACHETTE PASTA
Fresh pasta purses filled with four cheese tossed in a sweet pea cream sauce with crumbled pancetta breadcrumbs
LOBSTER & CRAB RAVIOLI
Tossed in a champagne cream sauce with asparagus tips, oven roasted tomatoes and artichoke hearts
Tossed in a spicy blue crab and logastino “Bolognese” (+$5 per person)
HAND-ROLLED CAVATELLI
Tossed in a spicy blue crab and logastino “Bolognese” (+$5 per person)
CHIOCE OF 2 ENTREES:
accompanied by sautéed seasonal veggie & herb roasted potatoes or whipped truffle mashed
ARTIC CHAR
Topped with a fire roasted tomato and cannellini bean relish drizzled with a lemon basil vinaigrette
CHA-GRILLED HANGER STEAK
Topped with a garlic herb butter, crushed castelvetrano olives, and grilled scallions
PEPPER CRUSTED DRY AGED NEW STRIP STEAK
Served with gorgonzola fondue (will be seared to mid rare and sliced)
BROCCOLI RABE ENCRUSTED SEABASS
Finished in a citrus butter
COFFEE RUBBED PORK BELLY
Rubbed with with local coffee, smoked and slow roasted with whiskey barbecue
CRISPY GRIGGSTOWN CHICKEN
Local Griggstown chicken (on the bone) slow roasted topped with sliced hot cherry peppers, capers, mixed olives, and a splash of white vinegar
MAPLE SOCKEYE SALMON
Herb encrusted and pan seared topped with aged burbon and maple mustard glaze
DESSERTS
(PLEASE SELECT ONE)
AFFROGATO
House-made cinnamon brown sugar ice cream topped with espresso and crushed hazelnut biscotti
MINI FRIED ZEPPOLI
Fresh dough, lightly fried topped with powdered sugar and a dollop of house-made cannoli cream finished with melted chocolate
NUTELLA BROWNIE AL A MODE
Double chocolate chip brownie topped with Nutella chocolate cream sauce and house-made cinnamon ice cream
HOUSE-MADE BREAD PUDDING BITES
Topped with fresh vanilla whipped cream and salted caramel
SEASONAL BUDINO
Topped with fresh vanilla whipped cream
COFFEE, TEA, AND SODA, & WATER
(TAX & GRAT are NOT included)