Full Service

Since every event is unique, we at Frascati pride ourselves to truly customize your event and tailor it to your needs. From the menu selections to the place setting we can assist you in making the most out of your budget. Our facility can accommodate up to 80 guests either seated or buffet style. The same professional services can be offered at your place of business or your residence and we can accommodate any size event from 10 to 300 people. This service includes a professional staff that will set up, serve and clean up. In the following pages we have included some menu ideas and additional choices for you to review. Don’t hesitate to contact us, we’ll be glad to answer your questions or concerns.

A great way to start your next private event or for a casual celebration

stuzzichini (cold)
	$1.00 per piece
	tomato, basil, bruschetta wild mushrooms, truffle oil tart gorgonzola, roasted pear crostini
	$1.25 per piece
	chicken liver pate’, oven dried grape seared beef sirloin, horseradish potatoes grilled eggplant, herb goat cheese rolls seared veal filet, tuna capers sauce mozzarella, cherry tomatoes skewer beef carpaccio, cremini mushroom salad prosciutto, roasted pears, gorgonzola mouse
	$1.50 per piece
	roasted baby artichoke wrapped with prosciutto tuna tartare, avocado, red onions on crispy potatoes duck liver and pistachio pate cured salmon with farro salad cured beef, rucula and goat cheese rolls
stuzzichini (hot)
	$1.00 per piece
	assorted mini pizza bell pepper and anchovy puffs eggplant and oven dried tomatoes strudel chicken meat ball, spicy tomato sauce deep-fried saffron rice croquette, ricotta, spinach, and truffle puffs
	$1.75 per piece
	grilled beef filet, spicy mustard sauce salmon sausages with pistachio and watercress oven roasted mussels, dates, and pancetta skewer
	$2.50 per piece
	grilled scallops with truffle-fennel salad grilled polenta shiitake mushrooms, polenta, grilled shrimp lobster sandwich with potato pancake crab cake, citrus aioli prosciutto wrapped shrimp orange and rucula

FIRST COURSE
	INSALATA TRICOLORE CON LAMPONI
	ENDIVE, RADICCHIO, ARUGULA, RASPBERRY DRESSING, SHAVED PARMESAN
	INSALATA DI BARBABIETOLE E ASPARAGI
	RED AND GOLDEN BEETS, ASPARAGUS, MIXED GREEN, CARAMELIZED WALNUT, DRY RICOTTA CHEESE, SHERRY DRESSING
	INSALATA DI STAGIONE
	BABY MIXED GREENS CARROT, CUCUMBER, CHERRY TOMATOES SHERRY DRESSING
	INSALATA DI CAPRINO E FUNGHI
	ARUGULA, ENDIVE, CARAMELIZED PECAN, RAISIN, BALSAMIC DRESSING, BAKED PORTOBELLO AND GOAT CHEESE
	INSALATA DI CESARE
	ROMAINE HEART, HOMEMADE CREAMY DRESSING, PARMESAN CHEESE, CROUTONS
	GAMBERI AL PROSCIUTTO
	GRILLED PROSCIUTTO WRAPPED SHRIMP, ARUGULA, ORANGE SALAD CHIANTI VINEGAR DRESSING
	CAPESANTE CON SPINACI MELE E SCALOGNO
	SEARED SCALLOPS, APPLE SHALLOT DRESSING, SPINACH, CRISPY BACON, ROASTED MUSHROOM
	TARTARA DI TONNO
	AHI TUNA, AVOCADO, RED ONIONS, BALSAMIC DRESSING, CROUTONS, CURLY ENDIVE
	BURRATA ALLA CAPRESE
	BURRATA CHEESE, DICED TOMATOES, FRESH BASIL, BALSAMIC DRESSING
	PROSCIUTTO E PERE AL GORGONZOLA
	PARMA PROSCIUTTO, PEAR, WALNUT, ENDIVE, GORGONZOLA CHEESE, LEMON DRESSING
	CARPACCIO DI BUE
	RAW BEEF TENDERLOIN, MUSTARD-LEMON DRESSING, CRISPY CAPERS, PARMESAN SHAVING, ARUGULA SALAD
SECOND COURSE
	RAVIOLI DI VITELLO AL BURRO E SALVIA
	ROASTED VEAL RAVIOLI, SAGE BROWN BUTTER SAUCE, SHAVED PARMESAN
	SPAGHETTI ALLA BOLOGNESE
	TRADITIONAL ALL BEEF MEAT SAUCE BOLOGNESE STYLE
	PENNETTE ALL’ARRABIATA
	QUILL PASTA TOSSED IN A SPICY MARINARA SAUCE
	FUSILLI ALL’ AMATRICIANA
	CORK SCREW SHAPED PASTA, ITALIAN BACON, STEW ONIONS, LIGHTLY SPICY TOMATO SAUCE
	TAGLIATELLE AL SALMONE E FUNGHI
	EGG NOODLES, SMOKED SALMON, SHITAKE MUSHROOM, RED ONION, TOMATO CREAM SAUCE
	GNOCCHETTI DI RICOTTA E SPINACI AL GORGONZOLA E NOCI
	HOMEMADE RICOTTA AND SPINACH DUMPLING IN A CREAMY WALNUT AND GORGONZOLA SAUCE
	RISOTTO DI ZUCCA E CAPESANTE
	ITALIAN ARBORIO RICE, BUTTERNUT SQUASH, SEARED SCALLOPS, BALSAMIC GLAZE
THIRD COURSE
FISH, MEATS AND POULTRY
	SALMONE IN PANCETTA AL VINO ROSSO
	BACON WRAPPED SALMON GARLIC MASHED POTATOES, GRILLED ENDIVE, CABERNET SAUCE
	BRANZINO IN CROSTA DI MANDORLE E SALSA DI LIMONE
	ALMOND CRUSTED STRIPED BASS, LEMON THYME SAUCE, MASHED POTATOES, ASPARAGUS
	IPPOGLOSSO IN SALSA D’ARAGOSTA CON SPINACI E FUNGHI
	PAN ROASTED ALASKAN HALIBUT, OYSTER MUSHROOM, WILTED SPINACH, LOBSTER SAUCE
	FILETTO DI BUE AL GORGONZOLA CON GAMBERI E PATATE AL TARTUFO
	PAN ROASTED FILET MIGNON, SHRIMP, CREAMY GORGONZOLA SAUCE, CRISPY PROSCIUTTO, TRUFFLE MASHED POTATOES
	FILETTO DI AGNELLO AI LAMPONI E VINO ROSSO E CARCIOFI
	OVEN ROASTED LAMB LOIN, RASPBERRY RED WINE SAUCE, MASHED POTATOES AND ARTICHOKES
	PETTO DI POLLO AL MARSALA FUNGHI E PATATE ARROSTO
	OVEN ROASTED CHICKEN BREAST, MARSALA AND MUSHROOM SAUCE, ROASTED POTATOES
DESSERT
	TIRAMI-SU’
	ESPRESSO SOAKED SPONGE CAKE LAYERED WITH MASCARPONE CREAM AND CHOCOLATE SPRINKLE
	PANNA COTTA IN SALSA DI FRAGOLE
	VANILLA FLAVORED CREAM CUSTARD AND FRESH STRAWBERRY SAUCE
	SEMIFREDDO AL CROCCANTE E CARAMELLO
	NOUGAT FLAVORED HOMEMADE ICE CREAM CAKE WITH ORANGE CARAMEL SAUCE
	MOUSSE DI CIOCCOLATO CON BANANA CARAMELLATA
	CHOCOLATE MOUSE AND CARAMELIZED BANANA TART, VANILLA SAUCE
	CROSTATA DI PERE E MANDORLE CON GELATO AL PISTACCHIO
	ALMOND AND PEAR CROSTATA, PISTACHIO ICE CREAM VANILLA SAUCE