We at La Fontanella proudly present our catering menu
 |
ANTIPASTI
ANTIPASTO
Caprese: Fresh mozzarella, fresh tomatoes, oven dried tomatoes, baby greens & basil extra virgin olive oil.
Portabello alla Griglia: Grilled portabello mushrooms topped with roasted red peppers,
melted goat cheese & balsamic glaze.
Cozze e Vongole alla Portofino: Little neck clams, Prince Edward Isle with roasted Mussels, capers,
black olives, fresh tomatoes, garlic, basil & white wine.
INSALATE
SALADS
Insalata del Giardino: mixed garden salad tossed with house dressing.
Insalata alla Cesare: Romaine lettuce with classic Caesar dressing.
Capricciosa: A mixture of Belgium endive, arugula, red onions, fresh mozzarella cheese & fresh tomatoes
served with balsamic vinaigrette.
Insalata al Gorgonzola: Baby greens, toasted pine nuts, crumbled gorgonzola cheese served with
extra virgin olive oil & lemon.
FARINACEI
PASTA
Tortollini Taoromina: Cheese tortollini with prosciutto,onions,wild mushrooms and peas in a pink sauce
Penne alla Russa: Imported penne, peas, in a pink vodka sauce topped with grilled chicken breast.
Gnocchie alle Pesto: Gnocchi with sundried tomatoes, pignoli nuts, pesto sauce and a touch of cream.
Penne di Grano Rustiche: Whole wheat penne tossed with spinach, shiitake mushrooms,
diced tomatoes, garlic & olive oil, topped with gorgonzola cheese & served over fresh tomato sauce.
Rigatoni alla Bolognese: Fresh pasta with home made meat sauce.
Meat Cannoloni: Home made creps filled with ground veal, beef,chicken,spinach,carats,cellery,onions
and parmigian cheese served with fresh tomatoes basil sauce and touch of pesto.
Lobster Ravioli: Served with pink vodka sauce.
Cheese Ravioli: Served with fresh marinara sauce or tomato basil sauce.
MEATS
Pollo La Fontanella: Sautéed chicken breast with porcini mushrooms, dried apricots,
raisins & pine nuts in a touch of cream demi-glaze sauce.
Pollo Sorentino: Pan seared chicken breast topped with roasted eggplant, four cheeses
and served with tomato basil sauce.
Pollo ai Funghi Porcini: Sautéed chiken breast with fresh porcini & wild mushrooms.
Shallots, oven dried tomatoes in a marsala wine sauce.
Pollo ai parmigiano: francese or marsala
all our veal entrees are available for catering upon request
ANTIPASTO
Caprese: Fresh mozzarella, fresh tomatoes, oven dried tomatoes, baby greens & basil extra virgin olive oil.
Portabello alla Griglia: Grilled portabello mushrooms topped with roasted red peppers,
melted goat cheese & balsamic glaze.
Cozze e Vongole alla Portofino: Little neck clams, Prince Edward Isle with roasted Mussels, capers,
black olives, fresh tomatoes, garlic, basil & white wine.
INSALATE
SALADS
Insalata del Giardino: mixed garden salad tossed with house dressing.
Insalata alla Cesare: Romaine lettuce with classic Caesar dressing.
Capricciosa: A mixture of Belgium endive, arugula, red onions, fresh mozzarella cheese & fresh tomatoes
served with balsamic vinaigrette.
Insalata al Gorgonzola: Baby greens, toasted pine nuts, crumbled gorgonzola cheese served with
extra virgin olive oil & lemon.
FARINACEI
PASTA
Tortollini Taoromina: Cheese tortollini with prosciutto,onions,wild mushrooms and peas in a pink sauce
Penne alla Russa: Imported penne, peas, in a pink vodka sauce topped with grilled chicken breast.
Gnocchie alle Pesto: Gnocchi with sundried tomatoes, pignoli nuts, pesto sauce and a touch of cream.
Penne di Grano Rustiche: Whole wheat penne tossed with spinach, shiitake mushrooms,
diced tomatoes, garlic & olive oil, topped with gorgonzola cheese & served over fresh tomato sauce.
Rigatoni alla Bolognese: Fresh pasta with home made meat sauce.
Meat Cannoloni: Home made creps filled with ground veal, beef,chicken,spinach,carats,cellery,onions
and parmigian cheese served with fresh tomatoes basil sauce and touch of pesto.
Lobster Ravioli: Served with pink vodka sauce.
Cheese Ravioli: Served with fresh marinara sauce or tomato basil sauce.
MEATS
Pollo La Fontanella: Sautéed chicken breast with porcini mushrooms, dried apricots,
raisins & pine nuts in a touch of cream demi-glaze sauce.
Pollo Sorentino: Pan seared chicken breast topped with roasted eggplant, four cheeses
and served with tomato basil sauce.
Pollo ai Funghi Porcini: Sautéed chiken breast with fresh porcini & wild mushrooms.
Shallots, oven dried tomatoes in a marsala wine sauce.
Pollo ai parmigiano: francese or marsala
all our veal entrees are available for catering upon request
half-full
45-90
50-95
55-110
30 55
30-60
40-80
40-80
60-120
55-110
55-110
55-110
65-130
65-130
70-140
55-110
70-135
70-135
70 135
65-130
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Full tray will serve about 14-16 people
Half tray will serve about 6 - 8 people
Half tray will serve about 6 - 8 people
Choosing La Fontanella to cater your special event is the first step towards an
extraordinary experience. Excellence is our benchmark! We strive to bring you
the freshness and highest quality of the ingredients that make up our gourmet
dishes. It is our pleasure to serve you and your guests.
extraordinary experience. Excellence is our benchmark! We strive to bring you
the freshness and highest quality of the ingredients that make up our gourmet
dishes. It is our pleasure to serve you and your guests.