Catering

Mesclun greens tossed with apples, almonds, bleu cheese crumbles, pita croutons, and our homemade balsamic vinaigrette dressing

Mesclun greens with grape tomatoes, pita croutons, cucumbers, red onions and fresh buffalo mozzarella in a homemade balsamic vinaigrette

Romaine lettuce, garlic croutons, parmesan, homemade caesar dressing

Garden salad with feta cheese, pita croutons, and a homemade lemon-mint olive oil dressing

Romaine & iceberg, chopped red onions, bacon, cucumbers, grape tomatoes, bleu cheese crumbles, balsamic vinaigrette

With crushed red pepper and Parmesan cheese in an olive oil / garlic sauce over penne.

Tossed in a tomato cream sauce with penne pasta.

Sautéed seasonal vegetables in an olive oil / garlic sauce with crushed red pepper tossed with Parmesan cheese and penne pasta.

Stewed tomatoes, fresh basil, olive oil and garlic, tossed with Parmesan cheese and penne pasta.

Sautéed chicken filets with mushrooms in a Marsala wine butter sauce tossed with penne pasta.

Sautéed chicken filets with mushrooms, black olives, sun-dried tomatoes seasoned with fresh basil, garlic and crushed red pepper in a white wine butter sauce tossed with spinach ravioli and topped with crumbled feta cheese.

Sautéed chicken filets and fresh spinach tossed in a cracked black peppercorn and tomato cream sauce with cheese filled tortellini.

With marinara sauce or tossed with olive oil and garlic.

With marinara or tossed with garlic and olive oil.

Stewed tomatoes, fresh basil, olive oil and garlic, tossed with Parmesan cheese and penne pasta.

Sautéed broccoli florets and cheese tortellini tossed in a creamy Alfredo sauce with cracked black peppercorns.

Lightly breaded eggplant layered with marinara sauce, mozzarella and parmesan cheeses and baked to perfection with choice of pasta.

Sautéed boneless chicken breast topped with mushrooms and capers in a lemon sauce.

Topped with Ritz cracker crumbs and garlic butter.

Sautéed shrimp with diced tomatoes in a classic scampi butter sauce served over rice pilaf.

Sautéed shrimp and chicken filets with red peppers, mushrooms, broccoli, onions, shredded parmesan cheese, crushed red pepper, garlic and olive oil tossed with penne pasta.

Pan seared salmon in a white wine garlic butter sauce tossed with artichoke hearts, diced tomatoes, basil, spinach, sun dried tomato and carmelized onions.

Sautéed boneless breasts of chicken topped with an eggplant crouton, mushrooms, melted sharp provolone cheese and marinara sauce in a white wine butter sauce.

Topped with dill garlic butter

Lightly battered chicken breast topped with mozzarella cheese and marinara sauce baked to perfection.

Crispy breaded chicken cutlets topped with prosciutto ham, fontina cheese, sauced with a roasted garlic lemon cream sauce.

Grilled tenderloin tips with sautéed onions and mushrooms in a marsala wine butter sauce served over rice pilaf.

1 pan Buffalo tenders, 1 pan risotto balls, 1 pan mini meatballs, 1 pan tomato bruschetta

Large Caesar salad, 1 pan chicken parmesan, 1 pan cheese lasagna, 1 chicken marsala, 2 quarts Italians Wedding soup