CATERING MENU
Hors d'oeuvre
Polpette: Hand rolled meatballs in a housemade San Marzano pomodoro sauce, topped withmozzarella and parmigiano (Serves 20-25 - $200)
Shrimp Cocktail: Jumbo Black Tiger shrimp served with our housemade cocktail sauce and lemon. (Platter of 35 pieces - $125)
Spinach Artichoke Dip: Fresh spinach, ricotta, artichoke hearts, alfredo sauce, mozzarella, and parmigiano served with garlic toast points. (Serves 20-30 - $120)
Charred Kale Hummus: Creamy chick pea hummus blended with wood oven charred kale, roasted garlic, cumin and lemon. Served with wood fired bread and drizzled with chili oil. (Serves 20-30 - $120)
Charcuterie Platter: Chef's select meats and cheeses served with whole roasted garlic cloves, seasonal jam, and wood fired bread. (Serves 15-20 - $150)
Crudite: Hand cut seasonal vegetables served with house made bleu cheese dressing, basil pesto, and roasted garlic puree for dipping. (Serves 20-30 - $120)
Queen Margherita Sandwiches: Thinly sliced prosciutto, mozzarella, sun-dried tomatoes, arugula pesto and parmesan between two slices of Italian white bread. (Serves 20-30 - $125)
Antipasti: Perfectly cooked rotini noodles tossed with kalamata olives, oregano, fire roasted red peppers, bacon, olive oil, red wine vinegar, feta cheese, and black pepper. Served chilled. (Serves 20-30 - $120)
Salads
Classic Caesar Salad: Chopped romaine lettuce tossed with parmigiano and anchovy dressing and topped with toasted bread crumbs and fresh cracked black pepper. (Serves 15-20 - $130 [add chicken - $60 , add shrimp - $100)
Roasted Beet Salad: Roasted red and gold beets, tarragon, and candied walnuts tossed in an orange vinaigrette served on belgian endive topped with goat cheese. (Serves 15-20 - $150)
RPB Chopped Salad: Chopped romaine lettuce tossed with sliced salami, picholine olives, garbanzo beans, pistachio, oregano, parmigiano, and a lemon-balsamic vinaigrette. (Serves 15-20 - $150)
Caprese di Bufala: Heirloom tomatoes, imported Campania Bufala mozzarella, fresh basil, drizzled with cold pressed olive oil, sea salt, pepper, and balsamic reduction. (Serves 15-20 - $160)
Entrees
Beef Tenderloin Carving Station: Whole beef tenderloin, cooked to perfection. Served by one of our Chef's attendants.(Serves 15-20 - $425)
Prime Rib Carving Station: Perfectly seasoned, herb roasted prime rib served med-rare with a side of roasted garlic horseradish. (Serves 25-30 - $350)
Roasted Fingerling Potatoes: Accompanied by a calabrian chili aioli. (Serves 25-30 - $130)
Haricot Vert: Fresh green beans sauted in butter, garlic, chili flake, and lemon and topped with parmigiano. (Serves 25-30 - $145)
Pizzas
Spicy Sicilian: San Marzano sauce, Bacon, Garlic, Mozzarella, Fontina, Calabrian Chilies, Oregano, Honey ($16.50 per pizza)
Carnivore: San Marzano sauce, Spicy Italian Sausage, Sweet Sausage, Dodge City Finocchiona, Giffords Bacon Jam, Dried Sicilian Oregano, Parmigiano ($16.50 per pizza)
Four Cheese & White Truffle: Roasted Garlic Oil, Mozzarella, Fontina, Goat Cheese, Parmigiano, Sea Salt, White Truffle Oil ($16 per pizza)
Triple Fungus: Roasted Garlic Oil, Mozzarella, Shiitake Mushroom, Cremini Mushroom, Oyster Mushroom, Fontina, Garlic, Orange Gremolata, Chili Oil ($16.50 per pizza)
Salami & Hot Honey: San Marzano sauce, Garlic, Mozzarella, Fire Roasted Red Peppers, Dodge City Finocchiona, Dried Sicilian Oregano, Parmigiano, Calabrian Chili Honey ($16 per pizza)
Nduja & Pistachio: Roasted Garlic Oil, Mozzarella, Fontina, Parmigiano, Nduja, Sea Salt, Pistachio Dust, Balsamic Glaze ($18 per pizza)
Dessert
Pizza Nutella: Pizza dough topped with Nutella, fresh berries, vanilla icing, fresh mint and powdered sugar. ($20 per pizza)
Mini Cannoli: Ganache dipped cannoli shells filled with sweet creamy ricotta and mini chocolate chips. ($5 per piece)