Breaded Chicken Breast Topped with Arugula, Tomatoes, Fresh Basil, Fresh Mozzarella

Chicken Capricciosa

Patatine Fritte (Fries)

Brandy Sauce, Roasted Potatoes, Stuffed Chicken with Spinach, Ham and Provolone

Chicken Rollatini

NY Strip Steak

Cocktail Specialty

Optional only if needed otherwise on consumption

Beverage Package

Penne Caprese

Fried Calamari, Kale-Cranberries Goat Cheese Salad

Family Style Appetizer

Meatball, Sliders, Shrimp Cocktail, Assortment Pizzas, Potato Croquettes

Passed Appetizers

Fried Calamari, Meatballs, Assorted Pizzas

Coffee & Biscotti

Pan Roasted Chicken Piccata

Orecchiette Bolognese

Capriccio Margarita

Seared Salmon

Fettucine Bolognese

Classic Negroni

Cannoli Siciliani

Beer, Wine, Full Bar Package

Beer, Wine, Well Drinks Package

Caprese Skewers

Blackened Shrimp Skewers

Tomato Bruschetta

Sliders

Butterfly the chicken breasts to make them thinner for even cooking. Season both sides with salt and black pepper.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in egg, and then coat with breadcrumbs, pressing gently to adhere.

Breading Process

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and let them rest on a paper towel to absorb excess oil.

Fry the Chicken

While the chicken is cooking, slice the tomatoes and fresh mozzarella cheese. Rinse the arugula and pat dry.

Prepare the Toppings

On each fried chicken breast, layer the arugula, sliced tomatoes, and fresh mozzarella. Top with fresh basil leaves and drizzle with balsamic glaze.

Assemble the Dish

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Olive oil

Arugula

Tomatoes

Fresh basil leaves

Fresh mozzarella cheese

Balsamic glaze

Wash the Russet potatoes thoroughly to remove any dirt. Peel the potatoes if desired, then cut them into thin strips, approximately 1/4 inch thick.

Prepare the Potatoes

Place the cut potato strips in a large bowl of cold water and soak for at least 30 minutes. This step helps to remove excess starch and results in crispier fries.

Soak the Potatoes

In a large, deep pot or fryer, pour in 4 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.

Heat the Oil

After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial for achieving crispy fries.

Dry the Potatoes

Carefully add a handful of the dried potato strips into the hot oil. Do not overcrowd the pot. Fry for about 5-6 minutes until they are golden brown and crispy. Use a slotted spoon to remove them and place them on a plate lined with paper towels to absorb excess oil.

Fry the Potatoes

While the fries are still hot, sprinkle them with salt, black pepper, and paprika (if using) to taste. Toss gently to ensure even seasoning.

Season the Fries

Serve the fries immediately while hot and crispy. They pair perfectly with ketchup, mayo, or your favorite dipping sauce.

Serve the Fries

Russet potatoes

Vegetable oil

Paprika (optional)

Preheat your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound the chicken to an even thickness using a meat mallet or rolling pin.

Season the chicken breasts with salt and black pepper. Layer each breast with fresh spinach leaves, 2 slices of ham, and 2 slices of provolone cheese. Roll the chicken tightly and secure with toothpicks or kitchen twine.

Stuff the Chicken

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken rollatini and sear until golden brown on all sides, about 5-7 minutes.

Sear the Chicken

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove from oven and let rest.

Bake the Chicken

In the same skillet used for the chicken, melt butter over medium heat. Add the minced shallots and sauté until softened, about 2-3 minutes.

Sauté the Shallots

Carefully add the brandy to the skillet, scraping up any browned bits. Simmer for about 5 minutes to reduce slightly.

Add Brandy

Stir in the chicken broth and bring to a simmer. Reduce heat and add heavy cream, stirring until the sauce thickens slightly. Season with salt and black pepper to taste.

Finish the Sauce

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Spread the potatoes in a single layer on a baking sheet. Roast in the oven at 375°F (190°C) for 30-35 minutes or until golden brown and tender, flipping halfway through.

Roast the Potatoes

chicken breasts

fresh spinach

sliced ham

provolone cheese

olive oil

salt

black pepper

brandy

chicken broth

heavy cream

butter

shallots, minced

baby potatoes, halved

garlic powder

paprika

Remove the NY Strip Steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides generously with salt, black pepper, garlic powder, and fresh rosemary.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Skillet

Add the seasoned steak to the skillet. Cook for 4-5 minutes on one side until a nice crust forms. Flip and cook for an additional 3-4 minutes for medium-rare. Adjust cooking time for desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for about 5-10 minutes before slicing.

Rest the Steak

Preheat the Oven

Wash and cut the Yukon Gold potatoes into bite-sized pieces. Place them in a large bowl.

Drizzle the olive oil over the potatoes. Add salt, black pepper, and garlic powder. Toss until the potatoes are well coated.

Season the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, tossing halfway through.

Once roasted, remove from the oven and toss with fresh parsley before serving.

Garnish

Wash the broccoli and cut it into florets. Set aside.

Prepare the Broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and tender-crisp.

Blanch the Broccoli

Drain the broccoli and transfer it to a skillet with olive oil. Sauté over medium heat for 2-3 minutes.

Sauté the Broccoli

Season with salt, black pepper, and lemon juice. Toss to combine and remove from heat.

Season and Finish

Black Pepper

Olive Oil

Garlic Powder

Fresh Rosemary

Yukon Gold Potatoes

Fresh Parsley

Fresh Broccoli

Lemon Juice

Chill your cocktail glass by filling it with ice water and setting it aside while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine 2 oz of vodka, 1 oz of triple sec, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Mix the Ingredients

Add 1 cup of ice cubes to the shaker. Secure the lid and shake vigorously for about 15 seconds until well chilled.

Shake the Cocktail

Discard the ice water from your cocktail glass. Using a strainer, pour the mixture into the chilled glass.

Strain the Cocktail

Float a lemon wheel on top and add 5 fresh mint leaves for garnish.

Serve immediately and enjoy your refreshing cocktail specialty!

Enjoy

Vodka

Triple Sec

Fresh Lemon Juice

Simple Syrup

Lemon Wheel

Fresh Mint Leaves

Ice Cubes

In a saucepan, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, remove it from heat and add 4 green tea bags. Let it steep for about 5-7 minutes, depending on your desired strength.

Steep Tea

After steeping, remove the tea bags and stir in 2 tablespoons of honey until fully dissolved.

Sweeten the Tea

Stir in 3 tablespoons of lemon juice to add a refreshing flavor.

Add Lemon Juice

Allow the mixture to cool at room temperature for about 15 minutes, then refrigerate it until chilled.

Cool the Beverage

If using, wash 10 fresh mint leaves and peel and slice 1 tablespoon of ginger root.

Prepare Mint and Ginger

Once the beverage is chilled, add the mint leaves, ginger slices, and your choice of fruit slices (1 cup) to the beverage for extra flavor.

Add Flavorings

Pour the beverage into glasses, adding ice if desired, and enjoy your refreshing drink!

Serve

Water

Green Tea Bags

Honey

Ginger Root

Fruit Slices (e.g. lemon, orange, strawberries)

In a large pot, bring water to a boil. Add 1 tsp of salt to the boiling water. Add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.

Cook the Penne

Once cooked, drain the penne pasta in a colander and set aside.

Drain the Pasta

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Pour in the tomato sauce and stir well. Let it simmer for about 5 minutes to allow the flavors to meld together.

Add Tomato Sauce

Tear the fresh basil leaves and add them to the sauce. Stir well and let it simmer for an additional 2-3 minutes.

Add Basil

Add the drained penne pasta to the sauce in the pot. Toss to ensure the pasta is evenly coated with the sauce.

Combine Pasta and Sauce

Gently fold in the diced fresh mozzarella cheese. Allow it to melt slightly as you stir the pasta.

Add Mozzarella

Season the pasta with salt and pepper to taste. Serve hot, garnished with additional fresh basil if desired.

Season and Serve

Penne pasta

Tomato sauce

Garlic, minced

Fresh mozzarella cheese, diced

Salt and pepper

Rinse the calamari rings under cold water and pat them dry with paper towels.

Prepare the Calamari

In a bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.

Mix Dry Ingredients

Dip the calamari rings into the buttermilk, allowing the excess to drip off. Then dredge them in the flour mixture until well coated.

Dredge the Calamari

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the calamari in batches to the hot oil and fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

Serve the fried calamari hot with lemon wedges on the side.

In a large bowl, add the chopped kale. Massage the kale with your hands for a few minutes to soften it.