Chef Catering Menu
(serving for party of ten people)
(For the Ossobucos is required 3 to 4 days in advance for the making of it)
Ossobuco Veal $390
Ossobuco Lamb $320
Ossobuco Wild Boar $320
Lamb Chops (Large eye from Australia) 2 double cut chops $380
Filet mignon (Prime cut 9 oz.) $380
Veal Chops (16 oz. French Cut) $450
Rib Eye (22 to 24 oz. Prime cut) $500
Sauce available for the meats:
Green Peppercorn and Cognac, Port wine and mushrooms, Truffle sauce, Fonduta with mixed mushrooms, garlic, fresh herbs, white wine and Fontina and Provolone cheese sauce
Veal Scaloppini $290
Saltimbocca alla Romana, Veal Piccata, Veal Marsala, Parmigiana and Milanese, Veal Braciola
Chicken as above $240
Roasted Pheasant gourmet $290
Oven roasted Prosciutto wrapped boneless Pheasant stuffed with sautéed onions, spinach, carrots, breadcrumbs Parmigiano Reggiano cheese, black Truffle peeling and fresh herbs, accompanied with his own wine reduction sauce
All the ingredients of this parties carry out menu are personally chosen and fresh delivered to Arturo’s kitchen on the daily base. The outstanding quality of it will make your event a successful one.
The above prices are applied on a minimum of 10 people order.
Prices are subject to change due to the flexibility of the Market but in that case, you will be notified.