Catering Menu

Sauteed chicken filets and brocoli florets tossed with penne pasta, crushed red pepper and parmesan cheese in an olive oil / garlic sauce.

Sauteed chicken filets and spinach tossed in a tomato cream sauce with penne pasta.

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

Lightly breaded eggplant, layered with marinara, mozzarella and parmesan cheese.

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 peppercorn.

Sauteed chicken filets and fref, 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 olive oil and garlic.

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

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

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

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

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

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

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

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