Group Menu
Group Reservations
A group consists of a minimum of 20–50 people and reservations are taken up to six (6) months in advance.
Monday–Friday:
Lunch Seating beginning at 11:30 a.m.
3–4 course group lunch for $26.50–$31.50 plus 17% service charge and 8.125% sales tax. The service charge goes to a student scholarship fund.
Monday–Friday:
Dinner Seating beginning at 6 p.m.
4 course group dinner for $41.00 plus 17% service charge and 8.125% sales tax. The service charge goes to a student scholarship fund.
For further information, contact Judy Hannon, Food and Beverage Sales Manager, at 845-451-1544 or Rebecca Morgan-Imperati, Assistant Food & Beverage Director, at 845-451-1223.
2013-2014 Lunch Banquet Menus
Appetizers
(Optional as extra course or in lieu of soup/salad course. $6.00/per person extra or $2.50 up charge in place of soup/salad. Choose one for entire group.)
Risotto con Funghi Porcini Misti
Risotto with Porcini and Mixed Mushrooms
Risotto ai Frutti di Mare
Risotto with Seafood: Scallops, Shrimp and Squid
Pennette Rigate al Pomodoro e Basilico
Penne Pasta with Fresh Tomato and Basil
Ravioli di Magro al Burro e Salvia
Ravioli filled with Spinach and Ricotta, Butter and Sage
First Course
(Choose one for entire group)
Panzanella di Farro con Vegetali Arrostiti
Roman Grain (Farro) with Roasted Vegetable Salad
Crespella di Magro Gratinata
Spinach-Ricotta Crepe with Parmesan Cheese
Lasagna alla Bolognese
Classic Lasagna
Mozzarella con Peperoni Arrostiti ed Insalatina Mista
Fresh Mozzarella with Roasted Peppers and Baby Greens
Insalata di Arugula con Endivia, Carote e Crostino di Caprino Tiepido
Baby Arugula Salad with Endive, Carrots, Warm Goat Cheese Crostini
Antipasti Misti all’Italiana
Italian Cold Cuts with Marinated Vegetables, Cheese and Olives
Pasta e Fagioli alla Toscana
Tuscan White Bean Soup with Pasta
Minestrone di Vegetali
Vegetable Minestrone with Greens
Fagioli e Gamberetti con Pomodorini ed Erbette ($2.00 surcharge)
White Beans and Shrimp with Cherry Tomatoes and Herbs
Main Course
(Choose one for entire group)
Gran Misto Pasta: (Choose a Combination of Two or Three Pastas)
A Tasting of two or three Pastas: Lasagna, Ravioli, Penne or Risotto (Refer to descriptions above)
Stracotto di Vitello con Pure di Patate e Funghi
Braised Veal with Potato Purée and Mushrooms
Brasato di Manzo con Polenta, Cipolline e Carote
Braised Beef with Polenta, Cipollini and Carrots
Braciola Calabrese
Beef “Braciola” with Pecorino, Herbs and Escarole
Pollo in due Maniere
Chicken Two Ways: Roasted and Braised, Glazed Carrots and Cabbage
Pollo alla Valdostana
Pan Fried Chicken Milanese with Mushrooms, Fontina, warm Mediterranean Potato Salad
Pollo alla Griglia con Polenta e Verdure Brasate
Grilled Chicken with Polenta and Braised Greens
Arista di Maiale con Pure di Patate e Verdure
Roasted Pork Loin with Mashed Potatoes and Braised Greens
Filetto di Maiale alla Pizzaiola
Pork Scallopini with Tomato, Capers, Olives, Mozzarella, Roasted Potatoes and Zucchini
Scaloppina di Maiale Saltimbocca
Pork Scaloppini with Sage, Prosciutto, Mushrooms and Spinach Flan
Branzino con Polenta e Pomodori Arrostiti alle Olive
Striped Bass with Soft Polenta, Roasted Tomatoes and Olives
Salmone con Pure di Patate e Vegetabli Stagnionali
Slowly Roasted Salmon with Mashed Potatoes and Seasonal Vegetables
Dessert
(Choose one for entire group)
Tiramisu Classico
Mascarpone Cream Layered with Lady Fingers soaked in Coffee
Panna Cotta con Frutta
Italian Eggless Vanilla Custard with Seasonal Fruit
Tortino di Cioccolato Lava con Gelato alla vaniglia
Warm Chocolate “Lava” Cake with Vanilla Gelato
Sbrisolona di Ricotta
Crumbly Ricotta Cake with Chocolate Sauce
Cremetta Abbrustolita col Biscottino al Cioccolato
Crème Brulée with Chocolate Truffle Chip Cookie
Torta di Cioccolato con Panna Montata
Flourless Chocolate Cake with Whipped Cream
Frutta Stagionale con Cremetta di Ricotta al Miele
Seasonal Fruit Cake with Honey Ricotta Cream
Budino con Crema Fresca e Noci
Armagnac Bread Pudding with Crème Fraiche and Candied Walnuts
Coffee/Tea/Iced Tea
Note: Price of $26.50 includes first course, main course, dessert, bread, coffee, tea, and iced tea. Price of meal does not include additional cost of appetizer, upcharges (if chosen) as well as the 17% service charge (goes to student scholarship fund) and 8.125% NYS sales tax.
Rev. 6/12
2013–2014 Dinner Banquet Menus
First Courses Selections
(Choose One For Entire Group)
Tortiera di Verdure con Insalatine Novelle
Vegetable Tart with Baby Lettuce
Gamberetti con Caponata di Melanzane
Warm Salad of Shrimp with Classic Sicilian Eggplant Relish
Insalata di Radicchio, Indivia, Noci, Pere e Pecorino
Radicchio Salad with Endive, Pear, Walnut and Pecorino Cheese
Lattughe Misti con Erbette e Crostini
Mixed Lettuce, Croutons and Herb Dressing
Sfogliantine con Ricotta e Pomdori
Puff Pastry topped with Herbed Ricotta and Seasonal Vegetable
Salumi Misti, Mozzarella e Focaccia al Rosmario
Plate of Cured Meat, Mozzarella and Rosemary Focaccia
Second Course Selections
(Choose One for Entire Group)
Zuppa Toscana di Pomodoro e Funghi
Tuscan Soup of Tomato and Mushrooms
Garganelli con Zucca Parmigiano Reggiano e Noci
Garganelli with Squash, Parmesan and Walnuts (Fall, Winter, Spring Only)
Orecchiette con Ragu di Salsiccia e Pecorino
Orecchiette tossed in a Ragu of Sausage and Pecorino Cheese
Risotto ai Funghi
Risotto with Mixed Mushrooms
Rotolo di Pasta con Spinaci, Ricotta e Prosciutto Cotto
Pasta Roll filled with Spinach, Ricotta and Ham
Gnocchi di Semolina con Mozzarella Affuminata e Pomodoro
Baked Semolina Gnocchi with Smoked Mozzarella and Tomato
Main Course Selections
(Choose One for Entire Group)
Brasato di Vitello allo Spumante con Polenta e Indivia Dolce Gratinata
Asti Wine Braised Veal with Polenta and Endive Gratin
Arrostino di manzo con Spinaci e Zucchine Ripiene
Roasted Beef Sautéed Spinach and Stuffed Zucchini
Polletto Arrosto con Pomodoro, Olive e Scarole Brasate
Roasted Chicken with Tomato, Olives and Braised Escarole
Lombata di Maiale alla Senape
Herbed Pork Loin with a Mustard Sauce, Potato Puree and Glazed Cipollini
Branzino in Guazza con Capperi, Olive e Patate al Prezzemolo
Slow Roasted Sea Bass with Capers, Olives and Tomato and Parsley Potato
Salmone con Finocchi Brasati e Patate
Sautéed Salmon with Fennel and Fingerling Potatoes
Dessert
(Choose One for Entire Group)
Torta Caprese
Flourless Chocolate and Almond Cake
Terrina di Cioccolato con Salsa all’Arancia
Chocolate Mousse Terrine with Orange Sauce
Semifreddo alle Nocciole
Hazelnut Flavor Frozen Mousse with Amaretto Sauce
Millefoglie di Frutta e Crema alla Vanila
Flaky Strudel with Fruit and Vanilla Cream
Torta Paradiso con Frutti di Bosco
Lemon Cake with Mixed Berry Compote
Panna Cotta Caramellata e Cantucci al Cioccolato
Caramel Panna Cotta with Chocolate Biscotti
Note: Price of $41.00 includes first course, second course, main course, dessert, rolls, coffee and tea. Price of meal does not include 8.125% NYS sales tax and 17% service charge (goes to student scholarship fund).
Rev. 6/12
History of Caterina
In order to gain support for the Reign of the Medici in 1533, Caterina’s Uncle, Pope Clement VII, sent the fourteen-year-old Caterina to France to marry Henri, the second son of Francis I, King of France.
When Henri’s brother, the first heir to the throne, suddenly died of heat exhaustion, Caterina was charged with poisoning him. She was found innocent of the charge, but that “Italian Woman” was always held in contempt by the French Count and people.
It has been written that Caterina was fiercely self possessed and highly intelligent, often making French Royalty look foolish in their snobbery.
Caterina was an avid horsewoman, and is said to have invented the sidesaddle, her original design surviving intact to this day.
Caterina’s greatest contributions to European culture and culinary history were her gifts of Florentine Cuisine and refinements.
Among these were the use of the fork, the cultivation of the green bean, the discovery of ice cream, and the most important, the introduction of sauce making to the French.
