Nona’s Chicken Cacciatore

roasted garlic, shallots, taleggio, mozzarella, thyme

Roasted Mushroom

Monday - Friday: $1000 food and beverage minimum before sales tax and 20% gratuity; Saturday & Sunday: $1800 food and beverage minimum before sales tax and 20% gratuity

Lunch Minimum

Prosecco Toast

prosecco, orange juice, cranberry juice, grapefruit juice, fresh oranges and berries

Mimosa Bar

unlimited house brand liquors, draft beer, 6oz house wine

House Brand Liquor/Wine/Beer

Beer & Wine

house brand liquors, draft beer, 6oz house wine

House Brands

mozzarella, fontina, taleggio, pecorino, fried sage

Four Cheese

tomato sauce, fresh mozzarella, pecorino, torn basil

Margherita

roasted garlic, shallots, taleggio, pecorino, mozzarella, thyme

Roasted Wild Mushroom

goat cheese, fresh tomato, red onion, torn basil, extra virgin olive oil, grilled bread

Bella Bruschetta

heirloom tomatoes, fresh mozzarella, torn basil, balsamic

Caprese Skewers

A selection of beverages to accompany your meal.

Drinks

Desserts

A choice of main courses to satisfy your appetite.

Mains

A selection of starters to begin your meal.

Starters

Gnocchi Alla Vodka

Calabrian Shrimp Scampi

Choice of house Misticanza or Caesar with zuppa della casa

Zuppa & Insalata

Mare e Monti

Refreshing cocktail with rum, mint, lime, and soda.

Mojito

Tiramisu

Spaghetti Carbonara

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Sear the chicken thighs skin-side down for about 5-7 minutes until the skin is golden brown. Flip the thighs and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add the chopped onion, sliced yellow and red bell peppers, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Add the chopped roasted wild mushrooms to the skillet. Pour in the crushed tomatoes and red wine, stirring to combine. Bring the mixture to a simmer.

Add Mushrooms and Sauce

Return the seared chicken thighs to the skillet, nestling them into the sauce. Add the capers, chopped basil, and parsley. Cover and reduce the heat to low, allowing to braise for 30-35 minutes until the chicken is fully cooked and tender.

Combine and Braise

In a large pot, bring the water to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming.

Prepare Polenta Base

Reduce the heat to low and cook the polenta, stirring often, for about 30 minutes until it thickens and is tender.

Cook the Polenta

Once the polenta is cooked, stir in the heavy cream, grated asiago cheese, butter, salt, and black pepper. Mix until creamy and well combined.

Add Cream and Cheese

chicken thighs, bone-in and skin-on

olive oil

yellow bell pepper, sliced

red bell pepper, sliced

onion, chopped

garlic, minced

roasted wild mushrooms, chopped

canned crushed tomatoes

red wine

capers, drained

fresh basil, chopped

fresh parsley, chopped

salt

black pepper

polenta

water

heavy cream

asiago cheese, grated

butter

Preheat your oven to 200°C (400°F) to ensure it's hot enough for roasting.

Preheat the Oven

Clean the mushrooms with a damp cloth and remove the stems if necessary. Place them in a large mixing bowl.

Prepare the Mushrooms

Add olive oil, salt, and black pepper to the mushrooms. Toss gently to coat them evenly.

Season the Mushrooms

In a small pan, heat a little olive oil over medium heat. Add the minced garlic and chopped shallots and sauté until they are soft and fragrant, about 3-4 minutes.

Sauté Garlic and Shallots

Add the sautéed garlic and shallots to the seasoned mushrooms and toss well to combine.

Combine with Mushrooms

Cube the Taleggio cheese and shred the mozzarella cheese. Set aside.

Prepare Cheese

Transfer the mushroom mixture to a baking dish. Distribute the Taleggio and mozzarella cheese evenly on top of the mushrooms.

Top the Mushrooms

Sprinkle the fresh thyme leaves over the cheese-topped mushrooms for added flavor.

Add Fresh Thyme

Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Roast the Mushrooms

Remove from the oven, let cool for a few minutes, and serve warm as a delicious side dish or appetizer.

Cool and Serve

Mushrooms (button or cremini)

Olive oil

Salt

Black pepper

Garlic cloves, minced

Shallots, finely chopped

Taleggio cheese, cubed

Mozzarella cheese, shredded

Fresh thyme leaves

Arrange a variety of appetizers including cheeses, cured meats, and vegetables on a large platter. Serve with dips and crackers.

Prepare Appetizer Platter

Choose two main course options such as grilled chicken and vegetarian pasta. Prepare each according to its recipe, ensuring they are ready at the same time.

Cook Main Course Selection

Select a variety of mini desserts like cupcakes, cookies, and tiramisu. Arrange them on a dessert table for guests to enjoy.

Create Dessert Assortment

Choose a selection of three different wines (red, white, and sparkling) that complement the food choices.

Select Wine

Ensure that the craft beers are chilled prior to serving for optimal taste.

Chill Craft Beers

Offer a variety of non-alcoholic drinks such as soda, iced tea, and lemonade. Serve them chilled with ice.

Prepare Non-Alcoholic Beverages

Appetizer Platter

Main Course Selection

Dessert Assortment

Wine Selection

Craft Beer Selection

Non-Alcoholic Beverages

Place the bottle of Prosecco in the refrigerator for at least 2 hours before serving to ensure it is nicely chilled.

Chill the Prosecco

Select your favorite flute or wine glass. You may chill the glasses by placing them in the freezer for 10-15 minutes before serving.

Prepare Glassware

Carefully open the bottle of chilled Prosecco. Tilt the glass at a slight angle and pour the Prosecco slowly down the side of the glass to minimize bubbles.

Pour the Prosecco

If desired, add 6 fresh raspberries and 2 mint leaves to the glass for a refreshing garnish.

Add Garnish

Raise your glass for a toast, enjoy the crisp, bubbly flavor of your Prosecco, and celebrate the occasion!

Toast

Prosecco

Fresh Raspberries

Mint Leaves

Pour the orange juice, cranberry juice, and grapefruit juice into separate pitchers or bowls. This allows guests to easily access each juice option.

Prepare the Juices

Place the bottle of Prosecco in the refrigerator or an ice bucket to chill for at least 30 minutes before serving.

Wash the fresh berries under cold water and pat them dry. Slice the fresh oranges into wedges or rounds for garnish.

Prepare the Fruits

Arrange the pitchers of juice on a table along with the chilled bottle of Prosecco. Include glasses or champagne flutes for serving.

Set Up the Mimosa Bar

Place the sliced oranges and fresh berries in small bowls or directly on the table for guests to garnish their mimosas.

Add Fruits for Garnish

Orange Juice

Cranberry Juice

Grapefruit Juice

Fresh Oranges

Fresh Berries (strawberries, blueberries, or raspberries)

Ensure that all house brand liquors are stocked and available for pouring. Each should be placed in a clearly labeled bottle.

Stock the Bar

Connect the kegs of Pale Ale, Lager, and IPA to the draft beer system. Ensure that the taps are clean and functioning properly.

Set Up Draft System

Make sure the draft beer is chilled to the appropriate serving temperature before serving.

Chill Draft Beer

Refrigerate the house red and white wines to the optimal serving temperature before pouring into 6oz glasses.

Chill Wine

Pour 6oz of the selected house wine into the glass for each customer.

Serve Wine

Vodka

Tequila

Whiskey

Triple Sec

Pale Ale

Lager

Red Wine

White Wine

Pour 6 oz of your choice of house wine (Red, White, or Sparkling) into a wine glass.

House Wine

Fill a 6 oz glass with your choice of draft beer (Lager, IPA, or Stout) from the tap.

Draft Beer

Repeat the pouring for either house wine or draft beer as desired.

Enjoy

Sparkling Wine

Stout

In a mixing glass, pour the vodka, gin, rum, tequila, and triple sec. Stir gently to combine the ingredients thoroughly.

Prepare the Liquors

Pour the draft beer into a pint glass. Make sure to leave some space at the top for a frothy head.

Serve the Beer

Take a wine glass and pour 6 ounces of house wine into it. Serve chilled or at room temperature, based on preference.

Pour the Wine

Grate the mozzarella, fontina, taleggio, and pecorino cheeses into a bowl. Mix them together until well combined.

Grate the Cheeses

Once mixed, set the cheese blend aside for later use.

Set Aside

In a small skillet, heat the olive oil over medium heat until it shimmers.

Heat the Oil

Add the fresh sage leaves to the hot oil and fry for about 30 seconds, or until they become crisp. Be careful not to burn them.

Fry the Sage

Once fried, remove the sage leaves from the skillet and place them on a paper towel to drain excess oil.

Drain

Mozzarella cheese

Fontina cheese

Taleggio cheese

Pecorino cheese

Fresh sage leaves

In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Prepare the Tomato Sauce

Add the canned whole tomatoes, salt, black pepper, and dried oregano. Use a wooden spoon to break up the tomatoes.

Simmer the sauce on low heat for 20 minutes, stirring occasionally until it thickens slightly.