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.