PRIVATE EVENT MENU



    $38 PER PERSON LUNCH   

$48 PER PERSON DINNER
  Tax and Gratuity Additional

FIRST COURSE SELECTIONS (Choose three Family Style)
Pane Cotto - escarole and cannellini bean casserole baked with cubed bread and parmigiano reggiano

Eggplant Rollatini - ricotta filling, plum tomato sauce

Arancini - fried rice balls split and topped with tomato sauce and melted mozzarella
  Fried Calamari - crispy and tender, creamy, spicy ponzu aioli

Angus Meatballs - plum tomato sauce, ricotta

GFA Fresh Mozzarella - Local fresh mozzarella slices, breaded eggplant slices, heirloom tomatoes, balsamic glaze

GF Stuffed Mushrooms - Chorizo sausage, spinach and cheddar cheese

Smokey Pork Egg Rolls - Pulled pork, Jicama tomato and avocado salad, coffee barbecue sauce

Fried Mozzarella -Breaded and fried mozzarella, marinara sauce

GF Oysters Rockefeller - Baked on the half shell with spinach, radicchio, goat cheese, touch of pernod

GF Chilled Jumbo Shrimp Cocktail - $3 Additional each piece

SECOND COURSE
GF Bin 100 Salad - Mesclun greens, cucumbers, tomatoes, carrot, red onion, balsamic vinaigrette 

Caesar Salad $2 Upcharge
Arugula Salad $2 Upcharge

THIRD COURSE SELECTIONS (Choose three served Plated)
Penne Bolognese - veal, pork, and beef ragout tossed with penne pasta, shaved parmigiano reggiano

Orecchiette Rabe and Sausage - pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano

Rigatoni Vodka - pink cream sauce, fresh basil, parmigiano reggiano

 GFA Chicken Gorgonzola - Boneless chicken breast, sautéed portobello mushrooms, gorgonzola, potato puree
GFA Chicken Valdostana - egg-battered layered with Parma prosciutto and fontina cheese over spinach, demi-glaze

GF Rolled Chicken - stuffed with prosciutto, fontina cheese and spinach, mushroom peppercorn cognac sauce, potato puree

GF Wellington Farms Roasted Chicken - semi-boneless, lemon white wine glaze, with spinach and potato puree

Lobster Ravioli - light cream sauce with chopped fresh tomato, peas, prosciutto

GFA Monkfish & Shrimp - egg battered monkfish and pan seared shrimp with spinach and potato puree, lobster reduction

GF Seafood Risotto - morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato

GF Pork Ossobuco - braised pork shank served over risotto Milanese with a vegetable infused natural reduction

GF Pork Tenderloin Siciliana - Pan-seared pork tenderloin, sautéed bell peppers, onions, cherry peppers and fried potatoes

GFA Veal Scaloppini – egg battered topped with Fontina cheese, sautéed mushrooms, artichoke hearts, potato puree

Roasted Veal – thinly sliced with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano

Baked Crabmeat Stuffed Jumbo Shrimp - saffron lobster reduction, cauliflower and spinach mash $8 upcharge

GF Salmon - pan seared, served with zucchini “pasta” tossed with basil walnut pesto, grape tomatoes $7 Upcharge

GF NY Strip Steak - 14 oz crusted with garlic and gorgonzola, broccoli rabe, potato puree $12 Upcharge

FOURTH COURSE SELECTIONS (Choose two served Plated)
Churros – fried dough tossed in cinnamon sugar, hot chocolate for dipping
GF Crème Brulee – caramelized custard, vanilla bean
Cannoli – ricotta and chocolate chip filling
German Chocolate Cake - layers of chocolate cake with a toasted coconut and walnut cream, warm chocolate ganache
Tiramisu – espresso and Kahlua soaked lady fingers layered with a mascarpone cream, chocolate shavings