Hot Food Platters

Penne a la Vodka
Spinach Ravioli a la Vodka
Baked Ziti
Stuffed Shells
Rigatoni Bolognese
Penne with Broccoli Aioli
Farfalle Primavera Aiola
***NEW*** Rigatoni with Pancetta & Peas Aiola
Cheese Tortellini Alfredo
Elbow Pasta with Cheddar Cheese
Linguini and Clams with White Clam Sauce
Shrimp Scampi (GF)
Mussels Marinara on the Half Shell (GF)
Eggplant Rollatini or Parmigiana
Italian Style Meatballs
Boneless Chicken Breast on Yellow Rice
Chicken Marsala with Mushrooms
Lemon Chicken Francese
Teriyaki Chicken with Broccoli
Southern Fried Chicken or BBQ Chicken
Roasted Lemon Chicken on the bone (GF)
Arroz Con Pollo on the Bone (GF)
Spicy Chicken Wings or Honey Wings (GF)
***NEW*** Chicken Cacciatore with Peas (GF)
Chicken Parmigiana
Chicken Nuggets
Beef Pizzaiola with Mushrooms (GF)
Beef with Broccoli (GF)
Beef Brisket in Apricot Sauce (GF)
Stir Fry Beef with Vegetables
Pepper Steak
Sausage and Peppers (GF)
Sweet and Sour Pork over Fried Rice (GF)
Spare Ribs - cut small (GF)
Loin of Pork (GF)
Kielbasa with Sauerkraut (GF)
Sliced Baked Virginia Ham with Pineapples (GF)
Yellow Rice with Peas
Roasted Potatoes or Parsley Potatoes or Mashed Potatoes (GF)
Corn on the Cob with butter - 24 pieces (GF)
Glazed Carrots (GF)
Broccoli Aioli (GF)
Fresh Green Beans: Steamed • Almandine • Aioli (GF)
Grilled Vegetables (Zucchini, Eggplant, Mushrooms & Red and Green Peppers) (GF)

ADD $20.00
Full Trays
Chicken Champagne (Cutlet Style)
Chicken Francese (Cutlet Style)
Chicken Marsala (Cutlet Style)
Chicken Parmigiana (Cutlet Style)
Grilled Chicken Breast (Cutlet Style) (GF)
BBQ or Bourbon Wings (GF)
BBQ St. Louis Spare Ribs (GF)
Pulled Pork

Paella (shrimp, scallops, mussels, clams) - $100.00
Broiled Salmon (16-18 pieces) - $100.00
Stuffed Flounder with Crabmeat (20 pieces) - $100.00
Shrimp Parmigiana (Jumbo Size) - $80.00
Steak Teriyaki - Market Price
Veal Parmigiana (from shoulder) - $95.00
Veal Marsala with Mushrooms (from shoulder) - $95.00

GF--denotes items that are Gluten Free
No items are cooked using Peanut Oil

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