(always subject to change)
All meals include iced tea, hot tea, and coffee.
Soup:
Italian Wedding Soup
with Mini Meatballs, Carrots, Onions, Celery, Spinach, and Acini Pasta.
Salads:
House Salad
Mixed Greens, Shredded Carrots, Cucumbers, and Tomatoes.
Choice of Dressing: Ranch, Honey Mustard, Balsamic Vinaigrette, or Blue Cheese.
Caesar Salad
Fresh-cut Romaine Lettuce with Caesar Dressing.
Topped with Croutons and Shredded Parmesan Cheese.
Entrées:
Roasted Beef Tenderloin (GF)
Drizzled with Extra Virgin Olive Oil and Balsamic Vinegar.
Served on a bed of Arugula with Roasted Red Potatoes and Buttered Green Beans.
Chicken Cacciatore (GF)
Roasted Chicken Thighs in a Pepper and Tomato Sauce.
Served with Roasted Red Potatoes and Buttered Green Beans.
Roasted Branzino (GF)
A mild, white fish topped with Lemon Butter Caper Sauce.
Served with Vegetable Couscous and Buttered Green Beans.
Angel Hair Bolognese (V)
Pasta topped with Impossible Meat Sauce and fresh Basil.
Served with Garlic Bread.
Breaded Chicken Fingers
Baked and served with Honey Mustard Dipping Sauce, Roasted Red Potatoes, and Buttered Green Beans.
Desserts:
Pineapple Brown Sugar Cake
Pineapple Filling and Pineapple Brown Sugar Mousse between three layers of Brown Sugar Cake.
Topped with Pineapple Brown Sugar Streusel and served with Whipped Cream, Caramel Drizzle, and Caramelized Pineapple.
Brooklyn Blackout Cake
Rich Devil’s Food Cake layers filled with Chocolate Pudding and coated in Dark Chocolate Frosting and Devil’s Food Cake Crumbs.
Served with a Chocolate Ganache Drizzle, Whipped Cream, and fresh Raspberries.
Italian Lemon Cream Cake
Light Italian-style Cream Cake filled with Lemon Mascarpone and dusted with Confectioner’s Sugar.
Served with Whipped Cream and a Lemon Slice.