| BANQUET MENU #1: $17.95 | |
| FIRST COURSE | |
| Salad | Mixed green salad with Italian dressing and bruschetta |
| CHOICE OF ENTREE | |
| Penne alla Zingara | Penne pasta with mushrooms, peas, olives, and peppers in a touch of marinara sauce |
| Rigatoni alla Veneziana | Rigatoni pasta with veal and mushrooms in a pink sauce |
| Salsiccia alla Napoletana | Pasta with sausage, peppers, mushrooms and tomato sauce |
| DESSERT COURSE | |
| Dessert and coffee | |
| BANQUET MENU #2: $21.95 | |
| FIRST COURSE | |
| Salad | Mixed green salad with Italian dressing and bruschetta |
| Pasta | Pasta served with Mediterranea sauce |
| CHOICE OF ENTREE | |
| Chicken and Mushrooms | Chicken sauteed in wine and a mushroom sauce, served with potatoes and vegetables |
| Eggplant Rollatini | Eggplant rolled with mozzarella cheese in a marinara sauce, baked in the oven |
| Swordfish Pizzaiola | Swordfish, black olives, capers, sauteed with garlic and fresh tomatoes |
| DESSERT COURSE | |
| Dessert and coffee | |
| BANQUET MENU #3: $22.95 | |
| FIRST COURSE | |
| Salad | Mixed green salad with Italian dressing and bruschetta |
| Pasta | Pasta served with Mediterranea sauce |
| CHOICE OF ENTREE | |
| Veal Scaloppina Pizzaiola | Veal sauteed in fresh tomatoes, black olives, parsley and garlic, served with potatoes and vegetables |
| Spietini | Thinly sliced filet mignon, rolled and stuffed with peccorino cheese, pine nuts, currant grapes and bread crumbs, then grilled with bay leaves and onions |
| Pollo Scarpariello | Small pieces of chicken sauteed in garlic, olive oil, lemon and wine sauce |
| DESSERT COURSE | |
| Dessert and coffee | |
| BANQUET MENU #4 $24.95 | |
| FIRST COURSE | |
| Salad | Mixed green salad with Italian dressing and bruschetta |
| Pasta | Pasta served with Mediterranea sauce |
| CHOICE OF ENTREE | |
| New York Steak | Steak grilled and served with potatoes and vegetables |
| Fish | Choice of Salmon, Swordfish or Halibut |
| Chicken Pacifico | Breast of chicken sauteed in wine, mushrooms and shrimp, served with potatoes and vegetables |
| DESSERT COURSE | |
| Dessert and coffee | |
| BANQUET MENU #5: $24.95 | |
| FIRST COURSE | |
| Appetizer | Italian Antipasto |
| Salad | Mixed green salad with Italian dressing and bruschetta |
| Pasta | Pasta served with Mediterranea sauce |
| CHOICE OF ENTREE | |
| Pollo Scarpariello | Small pieces of chicken sauteed in garlic, olive oil, lemon and wine sauce |
| Veal Marsala | Veal and mushrooms sauteed in marsala wine sauce |
| DESSERT COURSE | |
| Ice cream | |
| Coffee and soft drinks | |
| BANQUET MENU #6: $27.95 | |
| FIRST COURSE | |
| Appetizer | Antipasto Italiano or Carpaccio |
| Salad | Mixed green salad with Italian dressing and bruschetta |
| Second Appetizer | Eggplant Rollatini - stuffed eggplant with ricotta, parmesan and romano cheeses |
| Pasta | Pasta served with Mediterranea sauce |
| ENTREE | |
| Risotto Porcini | A silky smooth and flavorful risotto with mushrooms |
| Spietini | Thinly sliced filet mignon, rolled and stuffed with peccorino cheese, pine nuts, currant grapes and bread crumbs, skewered and grilled with bay leaves and onions |
| Pollo Villa Jovis | Stuffed and rolled chicken breast, three cheeses, spinach and mushrooms |
| DESSERT COURSE | |
| Ice cream | |
| Coffee and soft drinks | |
| $4.00 charge for split dish requests. A gratuity of 18% will be added for parties of 6 or more. | |