A Division of Leonard’s Palazzo
Salads
Chopped Caesar salad with shaved parmesan and toasted croustade
Field greens, strawberries, candied pecans, goat cheese with raspberry vinaigrette
Watermelon salad with feta, cucumber, and mint
Caprese salad
Garden salad
Greek salad
Pasta salad
Edamame, corn and farro salad
Marinated mushroom and peppadew salad
Cold Appetizers
Balsamic grilled vegetable platter
Fresh burrata, prosciutto, roasted red pepper, and basil with balsamic reduction
Jumbo shrimp with Q-Sabi, cocktail sauce & lemon wedges
Insalata di Mare
Classic bruschetta on rustic grilled bread
Hummus trio ~ classic, Kalamata and roasted red pepper with toasted pita triangles
Hot Appetizers
Fried calamari
Panko-crusted butterfly tiger shrimp with Thai chili glaze
Buffalo wings
Mozzarella carrozza with vodka sauce
Fried zucchini sticks
Eggplant rollatini
Pasta
Penne ala vodka
Rigatoni Bolognese
Cheese tortellini carbonara
Rigatoni Pomodoro
Stuffed shells
Baked manicotti
Pasta primavera
Farfalle with sundried tomatoes and wilted spinach
From the Sea
Linguine with white clam sauce
Mussels marinara over linguine
Herb rubbed broiled salmon with blistered grape tomatoes in a lemon sauce
Tilapia oreganata
Shrimp Scampi
From the Land
Chicken Marsala
Chicken Française
Chicken Piccata
Roasted free-range chicken in demi-glace
Sausage & peppers
Jamaican jerk chicken
Grilled chicken bruschetta
Grilled filet mignon in roasted shallot demi-glace
Side Dishes
Sautéed broccoli rabe
Steamed broccoli
Grilled asparagus
Yellow rice
Mashed gold potatoes
Roasted rosemary potatoes
Grilled chicken bruschetta
Grilled filet mignon in roasted shallot demi-glace
Kids Corner
Chicken fingers with seasoned french fries
Macaroni and cheese bites
Mozzarella sticks
Penne with marinara or butter sauce
Dessert
Chocolate decadence cake
New York-style cheesecake
Classic carrot cake
Key lime pie
Tiramisu
Chocolate dipped strawberries
Sliced fruit display with mint garnish
Double chocolate brownie and petite blondie platter
Jumbo house-baked cookie platter