Sample Catering Menus

Ciao Catering & Event Menu Samples

Passed Hors D'Oeuvres

Parmesan Crusted Artichoke Hearts
served with a sun-dried tomato dip

Bruschetta with Roasted Tomatoes
topped with fresh basil, goat cheese and melted mozzarella

Tuna Tartare served on a Wonton Crisp
topped with a wasabi cream

Baked Brie in Phyllo
with raspberries and almonds

Braised Short Rib
served on polenta squares  with horseradish sauce

Portabello and Mushroom Crostini
with a mushroom duxelle and melted gorgonzola

Coconut Battered Shrimp
served with a sweet and sour sauce

Displayed Hors D'Oeuvres

Seasonal Crudite and Specialty Cheeses
garnished with strawberries, grapes, 
assorted crackers and dip

Stuffed Baby Zucchini
with tomatoes, parmesan and basil

Tuna Tartare served on a Wonton Crisp
topped with a wasabi cream

Beef Carpaccio
thinly sliced rare filet mignon served on french rounds
with horseradish sauce and scallions

House-Cured Salmon
prepared in a gravolox fashion served on grilled flatbread
with a basil aioli and scallions

Hummus and Baba Ghannoush
with pita triangles, cucumber, tomato and red onion

Additional Displays

Layered Grilled Vegetables
zucchini, yellow squash, portabello mushrooms,
bell peppers and onions

Sesame Noodle Salad
tossed with fresh ginger, carrots, cucumbers,
red peppers and Chinese cabbage

Tortellini, Baby Tomatoes and Mozzarella
in a fresh basil vinaigrette

Fresh Roasted Turkey Breast
rubbed with fresh sage and carved tableside
served with a cranberry relish

Layered Grilled Asparagus
with lemon, butcher’s pepper and sea salt

Whole Roasted Filet Mignon
carved tableside served with horseradish sauce

Tunisian Couscous Salad
with cucumbers, olives, red peppers, scallions and 
tomatoes in a toasted cumin vinaigrette

Vegetables

Fresh Roasted Asparagus
lightly seasoned

Vegetable Saute
julienne zucchini, yellow squash and carrots
lightly seasoned in rosemary oil

Eggplant Tapas
sauteed with zucchini, white beans, garlic, herbs and pesto

Stuffed Eggplant
filled with spinach, ricotta and mushrooms 
in a fresh basil tomato sauce

Wilted Spinach
lightly cooked in extra virgin olive oil

Wok-Seared Vegetables
seared with fresh ginger and cilantro

Potatoes, Grains & Rice

Twice Stuffed Baby Potatoes
filled with cheddar cheese, sour cream, bacon & scallions

Roasted Red Potatoes
rubbed with mustard and spices

Blended Wild Rice
long and short grained rice

Red Potato Rosettes
red potato shells piped with mashed potatoes

Basmati Rice
white rice with a slightly nutty flavor

Manchego Polenta
with fresh herbs and manchego cheese

Risotto Varieties

Salads

Caribbean Salad
Romaine with toasted pecans, grilled pineapple, tomato, Bermuda onion and croutons in a grapefruit vinaigrette

House Cured Salmon
with feta cheese, cherry tomatoes, red onion,
olives and mixed greens in a lemon-dill dressing

Sesame Noodle Salad
tossed with red peppers, carrots, cucumbers
and Chinese cabbage

Szechuan Beef Salad
with veggies in a sesame vinaigrette

Ciao! Antipasto Table
cappicola, salami and pepperoni, Asiago, Pecorino Romano
 and Fontinella, marinated artichoke hearts, fresh mozzarella, roasted red/yellow peppers, ripened tomatoes
with fresh basil, marinated green beans, specialty olives

Tuna Tonnato
with green beans, red onion, tomato, potatoes and roasted peppers served with a cold tuna sauce

Marinated Green Beans
with roasted red peppers

Pastas

Pasta Rustico
bow-tie pasta tossed with toasted pine nuts,
spinach, yellow peppers and sun-dried tomatoes
in a fresh herb wine sauce

Penne Primavera
penne pasta tossed with zucchini, yellow squash,
broccoli, mushrooms, onions and carrots in 
a light chicken stock seasoned with fresh sage

Orchiette with Fresh Asparagus
pillows of pasta tossed with fresh asparagus,
tomatoes and fresh basil

Manchego Mac n’ Cheese
in a delicate Mornay sauce
topped with toasted panko bread crumbs

Rigatoni Bolognese
rigatoni tossed with a rich blend of ground veal,
pork and beef enhanced with tomato and cream

Broccoli Rabe with Italian Sausage
broccoli rabe, Italian sausage and white beans tossed 
with garlic, fresh herbs and a touch of chicken stock

Entrees

Parmesan-Crusted Chicken
sauced with artichokes, fresh herbs, chicken stock,
garlic and chopped tomatoes

Jamaican Jerk Chicken
in a sweet and spicy island marinate

Barbecue Baby Back Ribs
slow roasted so the meat falls off the bone

Baked New England Ham
rubbed with brown sugar and mustard either 
carved table-side or displayed

Fresh Grilled Sicilian Swordfish
sauced with braised fennel, tomato and capers

Fresh Corn-Crusted Red Snapper
topped with a black bean-corn salsa

Grilled New York Strip
specialty aged, well- marbled steaks

Roast Rack of Lamb
herb crusted, sauced with a dijon demi-glace


Desserts

Apple Canoes
puff pastry crust, baked with sliced granny smith 
apples and pignoli nuts, served with caramel sauce

Tira Misu
espresso soaked sponge cake filled with a ricotta-rum 
and frosted with whipped cream

Flourless Chocolate Cake
a very rich, moist and dense cake
served with raspberry sauce

Lemon Shortcake
light sponge cake with a lemon filling
topped with an airy whipped cream frosting

Warm Chocolate Cake
rich chocolate cake with a liquid center served 
with a raspberry sauce and a mocha whipped cream

Dessert Station
baby cheesecakes, assorted petite fours,
mini-tarts and cookies

Wedding Cakes
Although we don’t make wedding cakes per se,
we can certainly supply you with a list of recommended bakers
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