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Passed Hors d'Oeuvres:
  • Marinated Vegetables and Bay Shrimp in Phyllo Cups

  • Italian Sausage Bites with a Pizziola Sauce

  • Bruschetta with Tomatoes, Basil and Garlic

  • Mortadella and Provolone on Croutons with a Horseradish Sauce
Italian Buffet:
  • Scaloppine Di Vitella Con Indivia (veal scallopine with endive)

  • Cotolette Con Funghi Alla Crema (veal chops with mushrooms in cream sauce)

  • Pollo Ai Limoni (chicken roasted with lemon)

  • Lasagne Verdi Alla Napoletana (green lasagna Naples style)

  • Penne Con Dadi Di Prosciutto (penne pasta with creamed prosciutto sauce)

  • Insalata Alla Menta (green salad with sprigs of Italian parsley, mint, orange slices with a vinaigrette dressing)

  • Broccoli In Insalata (broccoli salad with baby carrots)

  • Melanzane Al Forno (baked eggplant)

  • Zucchini “A Scapece” (marinated zucchini with garlic)

  • Focaccia (traditional Italian flatbread with rosemary and olive oil)

Refreshments:
  • Speciality Martini and Cocktail Bars

  • Caffe Lattes, Mochas and Cappuccinos

  • Assorted Liqueurs (Amaretto, Sambuca, Tia Maria)
Dessert:
  • Tiramisu

  • Homemade Cannoli

  • Homemade Sliced Apple or Pignoli Tart

  • Biscotti
 

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