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Passed Hors d'Oeuvres:
 Marinated Vegetables and Bay Shrimp in Phyllo Cups Italian Sausage Bites with a Pizziola Sauce Bruschetta with Tomatoes, Basil and Garlic Mortadella and Provolone on Croutons with a Horseradish Sauce
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Italian Buffet:
Scaloppine Di Vitella Con Indivia (veal scallopine with endive) Cotolette Con Funghi Alla Crema (veal chops with mushrooms in cream sauce) Pollo Ai Limoni (chicken roasted with lemon) Lasagne Verdi Alla Napoletana (green lasagna Naples style) Penne Con Dadi Di Prosciutto (penne pasta with creamed prosciutto sauce) Insalata Alla Menta (green salad with sprigs of Italian parsley, mint, orange slices with a vinaigrette dressing) Broccoli In Insalata (broccoli salad with baby carrots) Melanzane Al Forno (baked eggplant) Zucchini “A Scapece” (marinated zucchini with garlic) Focaccia (traditional Italian flatbread with rosemary and olive oil)
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Refreshments:
Speciality Martini and Cocktail Bars Caffe Lattes, Mochas and Cappuccinos Assorted Liqueurs (Amaretto, Sambuca, Tia Maria)
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Dessert:
Tiramisu Homemade Cannoli Homemade Sliced Apple or Pignoli Tart Biscotti
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