A meatball covered in tomato sauce with a sprig of fresh basil on top, served in a white dish.

Appetizers

Flavor-packed bites meant for sharing and starting the evening on a high note.

Caprese Salad

Fresh Mozzarella, sliced tomatoes and premium Italian olive oil

Bruschetta

Toasted bread served with cherry tomatoes, garlic, basil and premium olive oil

Roasted Tomato Soup

Mix of Campari and Datterino tomatoes roasted in oven and blended with basil. Served with fresh bread

Pan Bao

Homemade Pan Bao with beef tartare, truffle, mushroom and spices

Smoked Meatballs

Grass fed beef blended with spices, steamed in Italian tomato sauce, smoked with apple wood chips

Eggplant Parmigiana

Fried Aubergine layered in tomato sauce and Parmigiano Reggiano Cheese

Beef Carpaccio

Grass fed beef thinly sliced served with arugula cherry tomato and Parmigiano Reggiano cheese

Golden Sushi Bites

Crispy fried cubes of rice with raw spicy tuna

Meat and Cheese Charcuterie Board

Premium Selection of meat and cheeses

Eggplant Rollatini

Fried eggplant rolled with ricotta cheese and herbs served with homemade cherry tomato

Arancine Burro

Fried Saffron risotto filled with ham and mozzarella cheese

Polpo

Charred octopus legs with arugula and cherry tomatoes

Close-up of a gourmet dish featuring a lobster tail garnished with chopped chives, served over a bed of creamy, yellow pasta with herbs and sauce, in a black bowl.

Plate of spaghetti pasta topped with meat sauce, garnished with a fresh basil leaf, and sprinkled with grated cheese.

First Courses

Homemade Pasta: Chef Giorgio prepares all pasta dishes from scratch, fresh before your event.

Spaghetti al Pomodoro

Spaghetti served with fresh Italian tomato sauce and fresh basil

Gnocchi Sorrentina

Baked gnocchi baked with fresh tomato sauce, mozzarella and parmigiano reggiano

Gnocchi al Ragù di Agnello

Homemade gnocchi served with a lamb ragù

Spaghetti Amatriciana

Spaghetti served in a very flavorful tomato sauce, guanciale, pecorino romano and black pepper

Carbonara

Spaghetti served in a egg yolk cream made with pecorino romano and black pepper covered by crispy guanciale

Fettuccine Bolognese

Classic Bolognese meat sauce slowly cooked in fresh tomato sauce with fresh herbs

Fettuccine Frutti di Mare

Handmade pasta served with fresh mussels, clams and shrimp in a light red sauce

Fettuccine Lobster

Handmade Pasta served with sous vide butter lobster tail and lobster bisque

Fettuccine Boscaiola

Fettuccine served with wild mushrooms with a creamy mushroom sauce

Ravioli

Butter and Sage Ravioli

Homemade Ravioli stuffed with ricotta and parmigiano cheese saved with a light butter and sage sauce

Beef Ravioli

Homemade ravioli stuffed with grass fed beef and herbs served with a Parmigiano Reggiano foam

Italian - Asian Tortelloni

Homemade Tortelloni stuffed with Wagyu beef, Parmigiano Reggiano and homemade Teriyaki sauce served with a miso broth

Bolognese Ravioli

Homemade cheese ravioli served with slowly cooked bolognese sauce

Lasagne

Lasagna Bolognese

Handmade Pasta layered over slowly cooked red meat sauce, homemade béchamel and Parmigiano Reggiano cheese

Lasagna Pistachio

Handmade Pasta layered over homemade pistachio pesto, béchamel sauce, mortadella and Parmigiano Reggiano cheese

Risotti

Mushroom Risotto

Carnaroli rice cooked in a mushroom broth served with seared wild mushrooms and parmigiano reggiano cheese

Pumpkin and Sausage Risotto

Carnaroli Rice cooked in a vegetable broth served with creamy pumpkin, pork sausage and crispy leeks

Red Wine and Sausage Risotto

Carnaroli Rice deglaze in Italian red wine served with seared pork sausage

Risotto Aragosta

Carnaroli rice cooked in a lobster bisque served with poached butter lobster finished in a brandy sauce

A gourmet dish with a creamy white sauce, topped with microgreens, served in a black bowl on a wooden surface.

A man hanging freshly made yellow pasta on a wooden drying rack in a kitchen.

A close-up of creamy risotto topped with crispy bacon bits, shredded cheese, and black pepper.

A plate with a beef Wellington, a cut of beef wrapped in pastry, served over mashed potatoes with a dark sauce.

Close-up of a cooked rack of lamb with seasoned crust on a wooden cutting board.

Second Courses

Main dishes crafted with top-quality proteins and fresh accompaniments—elevated yet comforting.

Cote de Boeuf

Prime Ribeye sous vide then seared with butter, garlic and fresh herbs, served with lemon parsley compound butter.

Green Peppercorn Filet Mignon

Sous vide then seared Prime Filet Mignon served with creamy Brandy Green Peppercorn Sauce

Beef Wellington

Prime filet mignon wrapped in a mushroom duxelles, Parma prosciutto and puff pastry baked in oven. Served with Port filet sauce.

Stracotto al Vino Rosso

Grass feed chuck roast slowly cooked for 4 hours with Italian red wine. Served over Robuchon mashed potatoes

Fresh White Fish al Cartoccio

Fresh white fish cooked en papillote with cherry tomatoes, capers, olive and lemon. Served with seasonal side dishes

Wild Salmon with Shellfish Minestrone

Seared wild salmon served in a delicate broth of clams and saffron, served with root vegetables

Cotoletta di Pollo

Breaded and fried chicken cutlet. Served with a side o saffron risotto or arugula salad

Chicken Cordon Bleu

Chicken breast stuffed with Comte cheese and ham, breaded and fried served with side of arugula salad with lemon dressing

Chicken Cacciatore

Chicken thighs braised in a light tomato sauce with olives, capers and vegetables served with side of roasted vegetables

Pistacchio Rack of Lamb

New Zealand Rack of Lamb brushed in dijon mustard and cooked in a pistachio and parmigiano cheese crust

A plated meal featuring a large braised beef short rib served over creamy mashed potatoes, garnished with roasted carrots and herbs.

A plate of beef roast topped with brown gravy and chopped chives, served over creamy mashed potatoes.

A golden-brown baked meatloaf on a wooden cutting board in a modern kitchen.

Three cannoli pastries filled with cream and topped with chocolate sprinkles, dusted with powdered sugar, on a wooden serving board.

Dessert

House-made desserts with balanced sweetness and rich textures—because no great meal ends without one

Cannolo Siciliano

Tiramisu

A dessert in a glass bowl topped with strawberries and blueberries, with chocolate chips scattered on the wooden surface beside it.

Chocolate dessert topped with a scoop of vanilla ice cream served in a white bowl on a light textured surface.

Sticky Toffee Pudding

More Sweet Choices

Chocolate Mousse

Pistachio Tiramisu

Pistachio Cheesecake

Nutella Cheesecake

Lemon Cheesecake

Sticky Panettone