Italian catering
The menu, built for groups
18 group-sized trays across 1 section, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Homemade pasta, stuffed with spinach and ricotta cheese, served in a walnut cream sauce.
Prepared by RISTORANTI il PORCINO
Linguine tossed with clams and mussels in either a red marinara or a white wine and garlic sauce.
Fettuccine with pancetta, egg yolks, peas, cream sauce and shredded parmesan cheese.
Linguini with shrimp and sea scallops, fresh tomato and leeks, all pulled together in a lemon butter sauce.
Shrimp and fresh tomatoes simmered down into a cream sauce, then tossed through ribbons of fettuccine.
Tubes of penne with Italian sausage, tomatoes and spinach, simmered together in marinara sauce.
Chicken and broccoli tossed through fettuccine in a cream sauce, sundried tomatoes adding a sweet-tart edge.
Seasoned beef and cheese between sheets of homemade pasta, baked through and served with marinara sauce.
Sheets of pasta rolled around a chicken filling and baked, finished with either tomato sauce or cream.
House-made beef meatballs and spaghetti in a marinara sauce simmered with tomato, garlic and basil.
Penne in a basil pesto loosened with cream, sharp with garlic and finished with grated parmesan.
Layers of vegetables and cheese baked between sheets of homemade pasta, served with marinara sauce.
Soft potato dumplings folded through a cream sauce sharpened with gorgonzola, rich and gently tangy.
Baked gnocchi in marinara, blanketed with mozzarella that melts down into the sauce and browns at the edges.
Fresh tomatoes, garlic and basil cooked down into a marinara and tossed with fine strands of angel hair pasta.
Triangles of fresh pasta filled with mushrooms and sundried tomatoes, served in marinara sauce.
Seasonal vegetables sauteed until just tender, tossed through fettuccine in a tomato cream sauce.
Cheese-filled tortellini with sweet peas in a pink sauce of tomato and cream, finished with parmesan.
A cold-first buffet: chilled red gazpacho with honeydew, mussels on the half shell, smoked salmon, roasted beets with goat cheese, then penne with spicy sausage and broccoli.
Minimum 20 guests
Chicken breast in Marsala with sauteed mushrooms leads a trattoria buffet of penne with sausage, gnocchi sorrentina in tomato and mozzarella, antipasti and tiramisu.
Minimum 15 guests
An hors d'oeuvres table: grilled shrimp and chicken skewers, mini meatballs in marinara, risotto cakes, cheeses and crostini, with tiramisu and lemon tartlets.
Feta and kalamata olives open the table, then chicken breast in a Provencal sauce of tomato, olive, garlic and capers, garlic mashed potatoes, penne siciliane and tiramisu.
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Potato, chickpeas, sprouts and chilled yogurt loaded into a large hollow kachori cracked open at the top, then showered with sev, chutneys and pomegranate. (Sold per piece, $15.00 each, minimum 20.)
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
