CATERING

March 7, 2020 RedPhoneBooth

CATERING MENU

Hors d'oeuvre

Stuffed Peppadew Peppers: Stuffed with garlic ricotta, cream cheese and basil and drizzled
with Balsamic glaze. (Serves 15-20 - $120)
Bruschetta: Fresh tomato, garlic, basil, fire roasted red peppers and oregano atop garlic rubbed toast points finished with balsamic glaze and olive oil. (Serves 15-20 - $120)

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 Medallions: Beautifully seared beef medallions served med-rare with roasted
fingerling potatoes, calabrian chili horseradish, and house made pesto. (Serves 12-18 - $350)

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

Baked fresh in our 900 degree imported wood oven. Due to limited cooking space, they are produce 3-4 at a time, and will be served as produced. Pizzas are thin crust, Neapolitan style and are approximately 10-12 inches in diameter.
D.O.P Margherita: San Marzano sauce, Parmigiano, Fior di Latte, Fresh Basil, Olive Oil ($12.50 per pizza)
D.O.P Marinara: San Marzano sauce, Fresh Oregano, Garlic, Olive Oil ($10.50 per pizza)

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

Mini Tiramisu: An Italian classic lay ered with mascarpone cream, espresso,lady fingers and chocolate. ($8 per piece)

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)