Starters
Fried Ravioli with Roasted a Sun-dried Tomato Vinaigrette

Petite Meatballs with Lemon Garlic Aioli

Wild Mushroom and Asiago Cheese Crostini

Herbed Goat Cheese and Fig Chutney on a Crisp Crostini

Antipasto
Fresh Buffalo Mozzarella and Tomatoes
with Basil and Extra Virgin Olive Oil

Antipasto Display, Grilled Seasonal Vegetables, Imported Italian Meats and Cheeses,
Marinated Artichokes and Olives, finished with Extra Virgin Olive Oil

Pasta
Penne Pasta Alfredo
with Crisp Broccoli Spears, Diced Tomatoes and Julian Imported Proscuitto

Pasta Al Fresca
Oven Roasted Tomatoes Sauce with whole Roasted Garlic, Kalamata olives and Fresh Basil

Pasta Carbonara
Cavatappi Pasta with Bacon, Garlic, Sweet Peas and Parmesan in a Light Cream Sauce

Entrée
Chicken Marsala
Breast of Chicken Sautéed with a light Egg Batter and
Finished with Marsala - Mushroom Demi-Glace

Chicken Asparagus
Pencil Asparagus and Swiss Cheese Wrapped in a Paillard of Chicken finished with White Wine

Tuscan Ribeye

Jumbo Shrimp Scampi with White Wine, Garlic and Oregano

Salad
Spring Mix Lettuce with Gorgonzola,
Vine Ripe Pear Tomatoes, Sliced Red Onions, and Crisp Pancetta tossed with Aged Balsamic Vinegar

Arugula Salad with Artichoke Hearts, Hearts of Palm,
Shaved Parmesan and Ripe Tomato
Dressed with Lemon Vinaigrette

Lifestyles Catering

garlic – thyme – rosemary – tarragon – basil – paprika – coriander – ginger – cayenne – dill – chives – cloves – sage – fennel – bay leaf – curry – oregano – saffron – sesame -