Bar Italia Ristorante
PRIVATE EVENT MENU OPTIONS

Appetizers
For Buffet style events, a choice of two appetizers can be served as part
of the buffet line.
For Ala Carte and Family style events, a choice of three appetizers can be served Buffet style during cocktails.
FRUTTA E FORMAGGI
Selection of imported cheeses with a variety of seasonal fruits (vegetarian)

BRUSCHETTA
Toasted bread topped with the following options:
Tomatoes smoked mozzarella and basil
(vegetarian)

Artichoke harts with fresh ricotta
cheese and tomatoes
(vegetarian)

Portabello and fresh mozzarella (vegetarian)

PEPERONI ARROSTITI
Roasted sweet bell peppers with Ricotta Salata cheese and fillets of anchovy (vegetarian)

CAPONATA
Sautéed eggplant cubes marinated with diced vegetables, olives, capers and raisins. A richly flavored Sicilian favorite. (vegan)

POLENTA
Traditional Italian cornmeal
cakes prepared two ways:
Topped with gorgonzola cheese (vegetarian)
Topped with sun-dried tomatoes (vegetarian)

ANTIPASTO DI CARNE
A platter of Genoa sopressa salami, coppa ham and mortadella

KABOBS
Mustard bread-crumb chicken
Beef sirloin

ASPARAGI CON PROSCIUTTO
Poached and seasoned asparagus with paper thin slices of Parma Prosciutto and house made lemon aioli

SMOKED SHRIMP
Cherry wood smoked shrimps served with house made cocktail sauce

CURED SALMON
House-cured grappa rubbed salmon relish, red onions and toast points

 

Salads

For Buffet style events, a choice of one salad will be served as part of the buffet line.
For Family style events, all guests will be served either a Mista or a Caprese individually.
For Ala Carte events, a choice of three salads can be on the menu.

MISTA
Mixed lettuces with marinated artichoke hearts, olives, and wedges of tomatoes tossed in a fresh lemon vinaigrette

CAPRESE
Slices of vine ripened tomatoes with fresh mozzarella in a basil vinaigrette
(Available only in season)

POMODORO
Slices of vine ripened tomatoes, red onion and anchovies over a bed of field greens with a fresh basil vinaigrette

INSALATA FINOCHIO
Paper thin slices of fennel root, tossed with mushrooms, Parmigiano Regiano and fresh lemon vinaigrette

PATATE E FAGIOLI
Classic Sicilian salad of potato and green beans with black olives and red onion in lemon vinaigrette

POLLO E SPINACI
Poached single breast of chicken on spinach with gorgonzola cheese, toasted pine nuts, raisins and a balsamic vinaigrette

 

Pastas
For Buffet style events, any of the pastas can be served as part of the buffet line.
For Family style events, up to two pastas can be part of the menu and will be served in large portions to each table.
For Ala Carte events, any pasta can be served as Primi and up to three choices can be part of the menu as entrées.

TORTELLINI ALLA PANNA
Meat filled tortellini in a light cream sauce with mushrooms and peas, flavored with prosciutto. Everyone’s favorite.
(Vegetarian option: cheese filled without prosciutto)

TRE AMICI
A stew of Italian sausage, veal and chicken simmered in a tangy tomato sauce, served
Over fettuccine

RIGATONI ALLA BOLOGNESE
Finely chopped veal-carrots-celery in a tomato-cream sauce, served over rigatoni pasta

SICILIANA
Fettuccine with a sauce of eggplant stewed with tomato, onion, capers, Sicilian and
kalamata olives, topped with herbed fresh ricotta cheese (vegetarian)

FUNGHI del BOSCO
Shitake, oyster and cremini mushrooms sautéed with garlic and rosemary, served over penne, with parmigiano cheese (vegetarian)

PENNE CON PESTO
Penne pasta tossed in a traditional basil pesto sauce with pine nuts and parmigiano cheese.
A seasonal favorite, served at room temperature (vegetarian)

FRUTTI di MARE
Shrimp and scallops sautéed with bell pepper, zucchini and basil-garlic broth, tossed with fettuccine

RISOTTO
Slowly cooked herbed Arborio rice prepared three ways:
Mushrooms (vegetarian)
Braised lamb shank
Seafood

LASAGNA
Hose made lasagna served two ways:
Vegetable
Meat

 

Entrées
For Buffet style events, any of the entrées can be served as part of the buffet line, except for those marked with (*).
For Family style events, a choice of two entrèes can be part of the menu and will be served in large portions to each table.
For Ala Carte events, a choice of four entrées can be part of the menu.

Chicken

POLLO AGRO DOLCE
Citrus-clove-mint marinated breast of chicken sautéed with mushrooms, red onion, bell pepper, raisins, sultanas and pignoli,
with a sweet-sour balsamic reduction sauce. A unique dish based on a medieval Venetian recipe.

POLLO ALLA GRIGILIA
Citrus-clove-mint marinated breast of chicken grilled served with mashed potatoes and market vegetables

POLLO DIONIGI
Chicken breast lightly floured and pan-seared topped with prosciutto and mozzarella
broiled served over fresh tomato sauce

POLLO FARCITO
Chicken breast stuffed with mushrooms, spinach and gorgonzola
over mashed potatoes with cream sauce

Meats

*SCALOPPINE ALLE ERBE
Veal slices sautéed with herbs, garlic and wine, then layered with cheeses,
raisins and pine nuts over pureed red bell pepper sauce

*ANGELLO AI FERRI
Rack of lamb marinated in wine with herbs and garlic, grilled and served with a mint-balsamic glaze,
mashed potatoes and market vegetables

BISTECCA ALLA GRIGILIA
Sirloin of beef marinated in olive oil, garlic and fresh rosemary, grilled and served with mashed potatoes and market vegetables

 

Bar Italia Ristorante
  SAMPLE ALA CARTE DINNER MENU


Appetizers
Served buffet style
KABOBS
Mustard bread-crumb chicken

BRUSCHETTA
Toasted bread topped with tomatoes smoked mozzarella and basil (vegetarian)

Salads
A choice of one

MISTA
Mixed lettuces with marinated artichoke hearts, olives, And wedges of tomatoes tossed in a fresh lemon vinaigrette

CAPRESE
Slices of vine ripened tomatoes with fresh mozzarella in a basil vinaigrette
(Available only when we have good tomatoes)

POLLO E SPINACI
Poached single breast of chicken on spinach with gorgonzola cheese,
Toasted pine nuts, raisins and a balsamic vinaigrette

Pasta Selections

TORTELLINI ALLA PANNA
Meat filled tortellini in a light cream sauce with mushrooms and peas, flavored with prosciutto.
Everyone’s favorite.
(Vegetarian option: cheese filled without prosciutto)

FUNGHI del BOSCO
Shitake, oyster and cremini mushrooms sautéed with garlic and rosemary, served over penne, with parmigiano cheese (vegetarian)

FRUTTI di MARE
Shrimp and scallops sautéed with bell pepper, zucchini and basil-garlic broth, tossed with fettuccine

Entrée Selections
POLLO E SPINACI
Poached single breast of chicken on spinach with gorgonzola cheese,
Toasted pine nuts, raisins and a balsamic vinaigrette

PASTA della NONNA
Italian sausage simmered in a tangy tomato sauce,
Served over fettuccine

SICILIANA
Fettuccine with a sauce of eggplant stewed with tomato, onion, capers, Sicilian and kalamata olives, topped with herbed fresh ricotta cheese
(vegetarian)

SALMONE
Fresh Atlantic salmon marinated in olive oil-garlic-and herbs, Roasted and served with market vegetables