DRAGO SPECIAL EVENTS

Hors D’Oeuvres
Smoked Chicken Salad on Endive with Dill Dressing
Arancini - Arborio Rice Cone filled with Ragu, Peas and Provolone
House Smoked Salmon Crepes topped with Caviar
Stuffed Zucchini rounds with puree of Zucchini, Breadcrumbs and Parmesan Rosemary Grissini wrapped with imported Prosciutto
Baby Crab Cakes topped with Red Onion and Orange Compote
Porcini Mushroom and Walnut Profiteroles
Prosciutto wrapped Jumbo Shrimp and Asparagus

Ahi Tuna Tartare served on a Potato Crisp
Brochette of Cherry Tomatoes and Mozzarella Cheese

Mini Pizzas or Slices; BBQ Chicken and Red Onion
Sliced Filet on Croustade with Dijon
Melon wrapped with Prosciutto
Fried Calamari with Seafood Sauce
Grilled Shrimp Kabobs marinated with Lime and Chipolte
Blinis with Crème Fraiche and Caviar
Crudite - Array of Vegetables with your Choice of Dip; Dill, Curry, Spinach, Blue Cheese, Watercress, Red Bell Pepper or Onion
Lollipop Lamb Chops with Candied Orange and Rosemary Sauce
Smoked Salmon, Crème Fraiche, Tomato and Red Onion on Focaccia
Grilled Eggplant Rolls filled with Goat Cheese and Sun Dried Tomatoes

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Assorted Bruschetta

Tomato and Basil

Black Olive Tapenade

Mozzarella, Fresh and Sun Dried Tomato with Pesto

Goose Liver Pate Crostini
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Antipasto
Eggplant Soufflé over a light Tomato Sauce

Mussels and Clams in Tomato Broth

Grilled Hawaiian Shrimp Wrapped with Prosciutto

Polenta with Fontina Fondue, Wild Mushrooms and Black Truffles

*Tuna Carpaccio with Bottarga and Cannellini Beans

*Seasonal Grilled Vegetables

Prosciutto, Bresaola, Salami Parmesan and Black Olive Platter
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Salads
Burrata Cheese over Arugula with Black Truffle shavings and Peruvian Potatoes

Crab Meat and Asparagus Salad

Baby Spinach Salad with Parma Prosciutto, Pears and Pecorino

Tre Colore Caesar Insalata - Radicchio Arugula and Endive with Parmesan

Mixed Baby Greens

Caprese - Fresh Mozzarella, Thinly Sliced Tomatoes, Bell Peppers & Basil Sauce

Insalata Primavera - Grilled Eggplant, Roasted Peppers and Goat Cheese over Greens

*Smoked Chicken Salad with a light Mustard Dressing

*Smoked Duck Breast with shredded Zucchini Salad

*Salmon Carpaccio with Haricot Verts and Frise Pesto Salad

*Smoked Trout with Peruvian Potato Salad

Italian Chopped Salad - Lettuce, Salami, Mozzarella, Peppers & Garbanzo Beans

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Pasta
Penne with Tomato and Basil Sauce

Pheasant and Morel Mushroom Rigatoni

Ravioli stuffed with Spinach and Ricotta in a Tomato and Basil Sauce
Ravioli stuffed with Eggplant in a Goat Cheese Sauce
Ravioli stuffed with Artichokes and Rock Shrimp in a Truffle Sauce
Ravioli stuffed with Chicken in an Asparagus Sauce
Black and White Ravioli stuffed with Shrimp in a Lobster Sauce

Stuffed Shells with Spinach and Ricotta in a Fontina Fondue Black Truffle Sauce

Seafood Pasta with Shrimp, Mussels, Calamari and Clams

Orecchiette with Sausage and Rapini

Pappardelle with Pheasant and Morel Mushroom Ragu

Pumpkin Tortelloni in a creamy Sage Sauce

Risotto with Pheasant and Morel Mushroom Ragu

Risotto with Mixed Wild Mushrooms and Mascarpone Cheese

Risotto with Barolo Wine and Bone Marrow

Risotto Squid Ink and Seafood

Vegetarian Lasagna

Lasagna with Meat Sauce

Pasta N’Caciata - Layers of Eggplant, Ragu, Cheese and Ham baked and Inverted

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Entrees
PESCE

Broiled Salmon over sautéed Spinach with Red Bell Pepper Sauce

Broiled Salmon over Potato Spinach Puree with an Onion Broth Sauce

Crispy Broiled Salmon with Potato Crust and Bell Pepper Sauce

Broiled Striped Bass over a Bed of Lentils

Grilled Swordfish with Salmoriglio Sauce and sautéed Broccoli

White Fish with a Scalloped Potato Crust over Shiitake Mushrooms

Escolar Guazzetto with Julienne Vegetables

**Grilled Ahi Tuna, Baby Spinach Salad, Mango Dressing**

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POLLO

Free Range Chicken, Herb Roasted Potatoes and Artichokes

Breast of Chicken Paillard with Seasonal Vegetables

Pan Roasted Breast of Free Range Chicken, Cacciatora Sauce

Moscovy Duck Breast, Port Wine & Cherries**

Roasted Squab with Spinach Mushroom Sauce**

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CARNE

Roasted Veal Chop, Baked Radicchio & Mushroom Sauce**

Medallion of Veal Saltimbocca, Roasted New Potatoes & Peperonata**

Roasted Rack of Veal with Onion Timbale, Prosciutto Sauce

Osso Bucco on a bed of Saffron Rice

Filet of Beef Tenderloin, Garlic or Peppercorn Sauce

Filet of Beef Piedmontese, Choice of Mushroom, Garlic, or Berniase Sauce

Grilled Lamb Chops with Rosemary & Garlic, Couscous
**Roasted Leg of Lamb with Rosemary Garlic Sauce**

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Desserts
Flourless Chocolate Cake with Fresh Raspberries
Ricotta Orange Cheesecake with Warm Minted Strawberries
Lemon Meringue Tart
Crispy Apple Tart with Prune Grappa Sauce & Vanilla Ice Cream
Passion Fruit Creme Brulee
Warm Baby Profiteroles Filed with Ricotta and Mandarin Sauce
Poached Pear, Stuffed with Cinnamon Mousse
Chocolate Tart with Caramelized Bananas and Caramel Ice Cream
Chocolate Espresso Mousse
Honey & Walnut Semi-fredo with Light Balsamic Caramel Sauce
Panna Cotta with Minted Strawberry Sauce
Lemon Pound Cake with Seasonal Berries and Zabaglione Sauce
Tiramisu Profiteroles with Espresso Sauce and Dusted with Cocoa
Napoleons with Vanilla Pastry Cream
Assorted Cookies
Lemoncello Soufflé
Mini Pastries (Petit Fours)
Specialty Cakes
Almond Chocolate Mousse Cake
Lime Cheese Cake with White Chocolate on Top
Raspberry & Lemon Mousse Cake with Coconut Flakes on Top
Chocolate Espresso Mousse
Pumpkin Cheese Cake
Hazelnut & Chocolate Cake with Chocolate Ganage
Raspberry Chocolate Mousse Cake
Carrot Pecan Cake
Pecan & Chocolate Tart
Apple Crumble Tart
Pear Tart with Almond Filling
Fresh Berry and Passion Fruit Napoleon Cake
Pumpkin Tart
Mascarpone Cheese Cake
Mocha Chocolate Swirl Cheese Cake
New York Cheese Cake
German Chocolate Cake
Banana Cream Cake