HORS D’OUVRES : Assortment of chefs hors d’ouvres & cold canapes;

ANTIPASTO: Antipasto Fontana Primavera/ proscitto/smoked salmon/cherry tomato/black sun dried olives/bocconcino cheese/green beans wrapped in roasted pepper;

PASTA: Fresh homemade rigatoni in tomato basil;

ENTREE: 10 oz rib eye steak grilled & topped with a cognac & button mushroom sauce/seasonal vegetables & roasted potato’s

SEAFOOD ENTREE: Frittura mista (centre table) deep fried shrimp, calamari, & fillet of sole

SALAD: Tossed garden salad /w house dressing

DESSERT: Lemon sorbet in a martini glass/ fresh fruit platter (centre table)     BAR: Deluxe bar (champagne for toast, red & white wine, assorted beers & spirits, waters, juice), coffee, tea, espresso.