PRIVATE PARTIES
PRIVATE PARTIES
Allow our expertise in cuisine and service to ensure your event is sophisticated and memorable. Cafe Toscana is perfect location to host an intimate celebratory dinner or a corporate event. Call today to schedule a party consultation with us to customize a menu that suits your needs including:
-Sit Down Dinner
-Buffet
-Passed Hors D’oeuvres
Dietary Restrictions: We can accommodate to whatever dietary restrictions you may need. We also have available kid options.
Final Head Count: Is due ten days prior to the date of your event.
Payment: Final Payment is due at the end of every event. We accept cash, checks, debit, and credit cards. Personal checks are not accepted.
PRIVATE PARTY MENU OPTIONS
PRIVATE PARTY MENU OPTIONS
Dear Loyal Customers,
Due to the volatility of the food markets, the pricing on all private event menus should be used as a guide only. In some instances, prices might change. We have no control of this. We are very sorry for this inconvenience
Salad (Choice of one)
| Insaltata di Cesare |
| Romaine lettuce, garlic croutons, house dressing |
| Insalata Toscana |
| Organic mixed greens pears, and gorgonzola cheese in balsamic dressing |
| Zuppa del Giorno |
| Soup of the day |
Entree (Selection of one per person)
All entrees served with mixed vegetables and potato
| Penne alla Vodka |
| Penne in a pink vodka sauce |
| Eggplant Parmigiana |
| Freshly breaded eggplant topped with marinara and mozzarella |
| Pollo Con Funghi Tritati |
| Sauteed Chicken breast with wild mushrooms in a demi-glaze marsala wine sauce |
| Villeto Parmigiana |
| Freshly breaded veal topped with marinara and mozzarella |
Dessert (Selection of three per person)
| Tiramisu , Cheesecake or Gelato |
| Soda/Coffee/Tea |
Family Style Appetizers
| Toscana Salad |
| Organic mixed greens with pears and gorgonzola cheese in balsamic dressing |
| Antipasto Toscana |
| Prosciutto di Parma, salami, olives and mix cheeses |
| Bruschetta |
Entree (Selection of one per person)
| Pollo Con Funghi Triati |
| Sauteed Chicken breast with wild mushrooms in a marsala wine sauce |
| Salmone San Marino |
| Grilled Norwegian Salmon served with light lemon dill sauce |
| Pollo Parmigiana |
| Freshly breaded chicken topped with marinara and mozzarella |
| Vilello Piccata |
| Sauteed veal medallions with capers in a white wine lemon sauce |
| Penne alla Vodka |
| Penne with prosciutto in a pink vodka sauce |
Dessert (Selection of three per person)
| Soda/Coffee/Tea |
Family Style Appetizers
| Calamari Fritti |
| Served with spicy tomato sauce |
| Involtini di Melanzane |
| Baked eggplant rolled with fresh ricotta cheese and spinach in light tomato sauce |
| Antipasto Toscana |
| Prosciutto di Parma, salami, olives and mix cheeses |
Second Course
| Insalata di Cesare |
| Romaine lettuce, garlic croutons, house dressing |
Entree (Selection of one per person)
| Villeto Parmigiana |
| Freshly breaded veal topped with marinara and mozzarella |
| Selmone San Marino |
| Grilled Norwegian Salmon served with light lemon dill sauce |
| Pollo Con Funghi Tritati |
| Sauteed chicken breast with mushrooms in a demi-glaze marsala wine sauce |
| Pappardelle Bolognese |
| Homemade trio meat sauce |
Dessert (Selection of three per person)
| Soda/Coffee/Tea |
Family Style Appetizers
| Broccoli Rabe & Sausage |
| Sauteed in garlic and olives oil with cannelloni beans and hot cherry peppers |
| Antipasta Toscana |
| Prosciutto di Parma, salami, assorted cheeses and olives |
| Clamari Fritti |
| Served with spice tomato sauce |
Second Course (Selection of one per person)
| Ricotta Gnocchi |
| Served in cognac pink sauce |
| Toscana Salad |
| Organic mixed greens pears, and gorgonzola cheese in balsamic dressing |
Entree (Selection of one per person)
| Filet of Bronzino |
| Served in lemon caper sauce |
| Baby Rack of Lamb |
| With porcini mushroom sauce |
| Pollo Francese |
| Sauteed chicken breast dipped in eggs with capers in lemon white sauce |
| Porkchop Milanese |
| Freshly breaded porkchop with arugula, red onions, fresh mozzarella & tomatoes |
Dessert (Selection of three per person)
| Soda/Coffee/Tea |
Hors d’oeuvres Party
Course 1 (Choose 3)
| Shrimp Cocktail |
| Jumbo cooked Shrimp and sauce |
| Pigs in blanket |
| Small frankfurters wrapped in baked biscuit dough |
| Smoked Salmon |
| Smoked salmon on toast |
| Chicken Rollatini |
| Rolled with fresh ricotta cheese and spinach in light tomato sauce |
| Stuffed Mushrooms Fiorentina |
| With melted fontina cheese and spinach |
| Bruschetta |
| Grilled bread rubbed with garlic and topped with olives oil, salt, and pepper |
| Baby Lamb Chops |
| Served in honey thyme sauce |
Course 2 (Choose 3)
| Caesar Salad |
| Romaine lettuce, garlic croutons, house dressing |
| Toscana Salad |
| Organic mixed greens, pears, and gorgonzola cheese in a balsamic dressing |
| Seasonal Vegetable Crudités |
| Served with dips |
| Antipasto Toscana |
| Prosciutto di Parma, salami, olives and an assortment of cheeses |
Beverages
| Coffee/Tea |
Buffet Menu
Minimum of 40 pp required
Salad (Choice of 2)
| Insalata Toscana |
| Organic mixed greens, pears, and gorgonzola cheeses in balsamic dressing |
| Insalata di Cesare |
| Romaine lettuce, garlic croutons, house dressing |
| Mediterranean Salad |
| Lettuce, tomatoes, cucumbers, and olives with feta cheese |
Assorted Platters (Choice of 2)
| Mozzarella di Buffalo |
| Imported buffalo mozzarella served with Roma tomatoes and roasted peppers |
| Antipasto Toscana |
| Prosciutto di Parma. salami, olives and mixed cheeses |
| Grilled Vegetables |
| Assortment og grilled veggies |
Hot Chaffing Dishes
| Penne alla Vodka |
| Penne with prosciutto in pink vodka sauce |
| Pollo Francese |
| Egg buttered chicken breast sautéed in lemon caper sauce |
| Salmon |
| Baked salmon with lemon capers |
Carving Station
| Roasted Turkey Breast |
| Stuffed Pork Loin |
Dessert (Selection of three per person)
| Assortment of Homemade Dessert |
| Soda/Coffee/Tea |
