Banquet Dinner

Dinner Package

$40.00 per guest plus 6% tax and 20% gratuity.

Package includes bread, butter, coffee and tea.

WE ARE NOT A B.Y.O.B RESTAURANT


ADD ON’S MINI CANNOLI $2 MINI TIRAMISU $2 FOCACCIA BREAD $1

Any beef choice or special fish are market price.


$ 150.00 deposit is required for any party of 15 or more. Confirmation of entree quantity is required 4 days prior to reservation. 

Final bill cannot be lower than confirmed entree quantity.


Please let us know of any special needs or allergies.

$40.OO PER PERSON

SALADS

GARDEN SALAD

Romaine lettuce, olives, tomatoes, cucumber & carrots.

CAESAR SALAD

Romain lettuce topped with Caesar dressing, Romano cheese and croutons.

2 APPETIZERS-Served family style

SEAFOOD BRUSCHETTA

A medley of shrimp, crab meat, basil and red onions in a pesto cream sauce served with toasted homemade bread.

CALAMARI FRITTI

Fried squid served with marinara sauce and lemon. 

BUFFALO CALAMARI

Calamari fritti tossed in hot sauce and crumble blue cheese. 

STUFFED MUSHROOMS

Mushrooms stuffed with sausage, roasted peppers, gorgonzola cheese topped with a rose cream sauce.

RICECINI

Rice stuffed with ground beef, peas served with tomato sauce.

MOZZARELLA IN CARROZZA

Fresh mozzarella, lightly breaded, topped with pesto marinara sauce.

1 PASTA CHOICE

VODKA RIGATONI

Homemade rigatoni served in a vodka cream sauce.

CAVATELLI POMODORO

Homemade cavatelli pasta served in a pomodoro sauce.

PENNE GARLIC & OIL

Sautéed in olive oil, garlic and Parmesan cheese 

ENTREES

CHEF CHRIS SALMON

Topped with sautéed baby shrimp, crab meat, plum tomatoes and fresh basil in a garlic cream sauce.



CHICKEN FRANCESE

Sautéed chicken breast dipped in flour and egg batter with capers in a lemon butter sherry wine sauce. 

EGGPLANT PARMIGIANA

Eggplant topped with tomato sauce and mozzarella 

SALMON HONEY MUSTARD

Fresh salmon in a shallot honey dijon mustard sauce.

VEAL ANTONIO

Sautéed veal medallions topped with prosciutto, and mozzarella cheese in a lemon sage, white wine sauce.

CHICKEN PARMIGIANA

Lightly breaded chicken breast topped with tomato sauce and mozzarella cheese.

VEAL PARMIGIANA

Lightly breaded veal medallions topped with tomato sauce and mozzarella cheese.

CHICKEN MARSALA

Sautéed chicken breast in a mushroom marsala wine sauce.

VEAL MARSALA

Sautéed veal medallions in a mushroom marsala wine sauce.

CHICKEN APOLLONIA

Sautéed chicken breast with, spinach, plum tomatoes, shiitake mushrooms, white wine and feta cheese.

CHICKEN PIZZAIOLA

Sautéed chicken breast with mushrooms, onions and green peppers in a garlic white wine tomato sauce.

CHICKEN CARAMELLO

Sautéed chicken breast with porcini mushrooms, caramelized onions topped with fresh mozzarella in a sherry wine sauce.

VEAL PICCATA

Sautéed veal medallions in a lemon capers white wine sauce.



VEAL ST JAMES

Sautéed veal medallions with mushrooms in a brandy cream sauce.

VEAL SORRENTO

Sautéed veal medallions topped with eggplant and prosciutto in a white wine sauce and a splash of marinara.

VEAL FRANCESE

Veal medallions dipped in flour and egg batter with capers in a lemon butter sherry wine sauce.

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