A rotating selection of authentic dishes inspired by traditional recipes.

Daily Menu

Catering

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until fragrant.

Stir in the bell peppers, zucchini, and eggplant. Cook for about 5-7 minutes until they start to soften.

Add the canned diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a simmer.

Season with salt, black pepper, and red pepper flakes. Let it simmer for another 15-20 minutes.

Stir in the fresh basil just before serving. Adjust seasoning to taste.

Assemble mini sandwiches using various fillings like turkey, ham, cheese, and vegetables. Cut them into quarters and arrange them on a platter.

Wash and cut assorted vegetables such as carrots, cucumbers, bell peppers, and cherry tomatoes. Arrange them artfully on a large tray.

Skewer pieces of assorted fruits like grapes, melon, and pineapple onto sticks. Place them upright in a container for easy serving.

Arrange a variety of cheeses and crackers on a large platter, providing different textures and flavors.

Portion out hummus, salsa, and guacamole into small bowls and place them on the table with a serving spoon.

Ensure that sodas, water, and juice are chilled and arranged in a cooler or on ice for easy access.