BASIC WINE COUNTRY ITALIAN

I created this menu to give people a budget friendly option for larger weddings, reunions and other events where the emphasis is on food and fun without getting too fancy or eating up the whole budget. It caters to multi-generational tastes and ensures that there’s plenty for everyone, it also does not require full kitchen or service area to execute. This menu was inspired by my friend, Hunter Apple, who pointed out the need for an affordable classic Italian Menu.

APPETIZERS:

Bruschetta Table…Several Offerings of Tomato, Olive Tapenade, Legume Purees with Shaved Cheeses, Crusty Local Breads and Flavored Oils.

Salumi and Formaggi…..Local Cheese & Cured Meats, Flanked by a couple Traditional Condiments and Bread Sticks…add $5pp

Smoked Fontina and Wild Mushroom Arancini.

“Made to Order Pizzas with Your Choice of Toppings…add $5 pp. (Requires Oven, preferably a Pizza Oven, onsite)

BUFFET

(Choose 2 salads, 2 pastas, risottos, or polentas, 2 entrees)

SALADS:

Mixed Italian Beans, Organic Romaine, Foccacia Crouton, Parmesan and Chianti Dressing.

Ripe Roma Tomatoes and European Cucumber with Balsamic Vinegar, Fresh Basil and Fresh Mozzarella.

Classic Caesar Salad with Soft Croutons and Parmesan.

PASTAS: *note all pastas can be made with other shapes, remember that long noodle shapes are very messy and difficult to handle at Buffets, and Lasagna generally requires a large commercial oven onsite.

Penne Pasta with Homemade Marinara Sauce and Melting California Jack, Mozzarella, Shaved Parmesan.

Bowtie Pasta with Creamy Alfredo Sauce, Roasted Garlic, Shaved Parmesan.

Orrichete Pasta with Basil Pesto, Fresh Mozzarella, Shaved Parmesan.

Fusilli Pasta Primavera, Fresh Vegetables, Roma Tomatoes, Olives and Olive Oil, Shaved Parmesan.

Mostachioli Pasta with Crimini Mushrooms and Sweet Butter, Chile Calabrese, Shaved Parmesan.

RISOTTOS:

Risotto Milanese, “Saffron and Butter”

Risotto Romana, “Three Cheese with Roast Garlic”

Risotto Neopolitana, “Tomato, Basil, Fresh Mozzarella”

POLENTAS: *note dishes can be made with Yellow Corn, White Corn or Durum Semolina….

Polenta Toscana, “Herbs, Butter, Parmesan”

Polenta Siciliana, “Spinach and Peppers”

Polenta Venezia, “Artichokes and Mozzarella”

ENTREES:

Gulf Shrimp “Scampi” with Italian Lemon Butter.. Roast Peppers, and Fried Flat Leaf Parsley.

Chianti Braised West County Beef Meatballs, Slow Cooked with Herb Bouquet and Glazed Carrots.

Chicken Breast Parmigiana, Melting 3 Cheese Blend, Toasted Herb Bread Crumbs, Marinara….Requires Oven Onsite.

Grilled Rosemary Chicken Thighs, White Wine Butter Sauce, Fresh Garlic.

Chicken Thighs Cacciatore, Onions and Peppers, Marinara.

Grilled Local Fresh Italian Sausages and Peppers.

Local Beef and Pork Bolognese, served “on the side” or over any Pasta, Polenta or Risotto.

Raviolis or Tortellini’s , Three Cheese or Beef, Served with Marinara, Pesto or Alfredo Sauce.

Garlic Bread served with all choices.

$35pp for food.

Per Person cost varies for smaller events, give me a call to discuss, 707-480-4721

I can arrange service staff if you require them.

INCLUDES:

Chef

All Cooking Equipment.

Nice Wedding Quality Buffet Equipment

A kitchen helper or two @$300 per day may be needed for larger events.