PARTY MENU $38

OPTION FOR FAMILY STYLE OR INDIVIDUALLY SERVED.
FIRST COURSE CHOICE

CAPRESSE DI MOZZARELLA
Fresh Buffalo Mozzarella over slices of tomato and fresh basil.
CARCIOFFI E FUNGHI
Sautéed Baby Artichokes and Wild Mushrooms with Olives, Capers, Garlic and Radicchio
INSALATA CAESAR
Our own version of the American-born Italian-named Caesar Salad
RICETTA CALAMARI
Wild caught calamari, olive oil lemon, grilled to tender perfection.
SECOND COURSE CHOICE
VERMONT VEAL TAGLIATA
Vermont – raised veal slice with white wine lemon sauce, roasted potatoes.
POLLO FRANCESE
Skinless chicken cutlets lightly coated in flour and eggs cooked in a wine and lemon sauce, served with potatoes.
DENTICE MEDITERRIANO
Fillet of Red Snapper with Baby Shrimp Scallions, Fresh Parsley, in a White Wine Lemon Sauce.
SALMON ALLA GRILIA
Atlantic Salmon, Grilled Med- Rare, mustard, Julian Vegetables
PASTA PRIMAVERA
Fresh Pasta and seasonal vegetables tossed with garlic, olive oil, diced tomatoes, and parmesan cheese


PARTY MENU $45
OPTION FOR FAMILY STYLE OR INDIVIDUALLY SERVED.
FIRST COURSE CHOICE
RICETTA CALAMARI
Fried to tender perfection marinara lemon sauce
CAPRESSE DI MOZZARELLA
Fresh Buffalo mozzarella over slices of tomato and fresh basil.
CARCIOFFI E FUNGHI
Sautéed Baby Artichokes and Wild Mushrooms with Olives, Capers, Garlic and Radicchio
Olives, and Fried Zucchini
SECOND COURSE
(INDIVIDUALY)
Combo Fresh Homemade Gnocchi touched in cream and truffle oil, lobster Ravioli
THIRD COURSE
VERMONT VEAL
MARSALA
Vermont – raised veal slice with white wine lemon sauce, roasted potatoes.
POLLO SANMMARINESE.
Sautéed free-range chicken breast, paired with Sauce of roasted peppers, artichokes fresh rosemary white wine lemon source. Roasted potatoes
DENTICE MEDITERRIANO
Fillet of red snapper with baby shrimps, scallions, fresh parsley cherry tomatoes, in white wine lemon sauce, broccoli.
SALMON ALLA GRIGLIA
Atlantic salmon, Grilled Med-Rare, lemon capers .Julian vegetable
FOURTH COURSE
Coffee or Tea


PARTY MENU $ 75

FIRST COURSE
HOT ANTIPASTO
Combination Baked Clams, Capress di Mozzarella, Calamari
SECOND COURSE
Combo Pasta Gnocchi and chef choice
THIRD COURSE
*Vela Special (Pizzaolo –Roasted peppers, mushrooms, light tomato sauce)*
*Pollo FRANCESE   Skinless chicken cutlets lightly coated in flour and eggs cooed in a wine and lemon sauce.*
*Fish Special (Salmon –wine, lemon and garlic)*
*Fish Special (Snapper Livornese-Olives, Onion, Capers and light tomato Sauce
FOURTH COURSE
COFFEE AND DESSERT

***Wine, Beer and Soda ***                                                                                                                    Open Bar 3HRS

Add New York choice of Steak will be $8