Tuesday
Organic Turkey Breast
Roasted and stuffed with prosciutto and pancetta
Organic Heirloom Tomato Salad
Whole Wheat Crostini
With goat cheese and caramelized onion
Vegetarian Antipasto
Tropical Salad
With jicama, orange, avocado, heart of palm
Grilled Shrimp Kebab
Dessert

Wednesday
Bulgur and Chickpea Salad with Preserved Lemon Vinaigrette
Buffalo Mozzarella
Topped with fried sage, olives and orange zest
Grilled Italian Vegetarian Antipasto
Filet Mignon Medallion
With green peppercorn, shallots and brandy creamy sauce
String Beans
Sauted with grape tomatoes and toasted almond
Dessert

Thursday
Zucchini Ripieni
Baked meat stuffed zucchini in a light tomato sauce
Prosciutto Platter
With grilled gorgonzola figs
Rosemary Chickpea and Barley Soup
Grilled Panini
With grilled Portobello, baby arugola and shaved parmigiano
Romaine Lettuce
Tomatoes, Cucumber and Corn
Salmon Fillet
Grilled over radicchio and french beans
Dessert

Friday
Pomodori Al Riso
Rice stuffed roman style tomatoes
Organic Baby Spinach
Sauted with golden raisins and pinenuts
Grilled Organic Chicken Palliard
Pumpnickel Crostini
With robiola, truffle and arugola
Frisee Salad
With Sunkist orange, marinated fennel and olives
Dessert

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Monday
Shrimp Salad
With veggies
Lamb Chops “Scottadito”
Garlic and rosemary sauce
Red Leaves Salad
With sweet onion, capers and olives
Torta Rustica
Rustic savory pie stuffed with wild mushrooms and ricotta
Asparagus and Avacado
With ginger vinaigrette
Dessert

Tuesday
Eggplant Parmigiana
Chick Peas Salad
With grated carrots, scallion and white balsamic vinaigrette
Spinach Tart
Chicken Breast
Stuffed with Italian ham and fontina cheese
Corn on the Cob
Tuna Nicoise
Served with potatoes, haricot verts, red onions, hard boiled eggs, black olives, tomatoes
Dessert

Wednesday
Balsamic Chicken Salad
Grilled Tofu
With shiitake mushrooms and leeks
Crostini Tuna
Seared tuna, olive tapenade and chopped tomatoes
Zucchini Carpaccio
Finished with olive oil, lemon juice, pinenuts and shaved parmigiano
Baby Arugola
With cucumber, avocado and sprouts
Risotto with Vegetables
Dessert

Thursday
Carrot and Ginger Soup
Steak Tagliata
With baby arugola and tomatoes
Bruschetta
Shrimp and avocado
Ravioli
with gorgonzola, mascarpone and walnuts
Organic Field Salad
With corn, tomatoes, and sprouts
Wild Mushrooms
Dessert

Friday
Prosciutto & Melon
With fresh mint
Panini
With grilled vegetables and green sauce
Lasagna Bolognese
…the real one!
Watercress Salad
With sliced pears, walnuts and gorgonzola
Beet and Avacado
Topped with heart of palm and chive vinaigrette
Red Snapper
With lemon, sage capers sauce
Dessert

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Minimum of 8 people