LW Private Party

P RIV ATE PARTIES
RESTAURANT PROFILE
Luke Palladino Seasonal Italian Cooking is Chef Palladino’s flagship concept. The restaurant features
representations of Luke’s experiences living and working throughout Italy. The menu offers cuisine with
influences from all of Italy’s vibrant regions. Just as in Italy, we follow the seasons. Our menu is based
on seasonally available produce and prime ingredients. We are proud to offer you what so beautifully
defines Italian cuisine to us; freshness of product, simplicity and spontaneity all bound by tradition
Luke Palladino Seasonal Italian Cooking is the perfect venue for private parties, showers, mitzvahs,
intimate weddings and corporate events. Allow our culinary team to create an event for any occasion
with the impeccable cuisine and service that you have come to expect from Luke Palladino.
VENUE SPECIFICS
For seated meals, we offer a pre-selected menu to be served trattoria / family style. Cocktail
party cuisine is served either passed or at stations. The menus can be designed to accommodate any
dietary restriction or food allergy. Included in the price per person are non-alcoholic beverages (soda
and coffee). Barista options are not included (espresso, cappuccino).
To get started, please call TJ Ricciardi, Exec. Chef at 609-926-3030 or tj@lukepalladino.com. To
book your event with us, we require a signed contract and 50% deposit of the anticipated food
minimum.
PRIVATE PARTIES
SEATED
SEATED
FAMILY
STYLE DINNER MENUS
FAMILY STYLE DINNER MENUS
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served on multiple large platters so that everyone can sample as much variety as possible.
3 COURSES FOR $55 PER GUEST (add a salad course, $5 per person)
3 COURSES FOR $45 PER GUEST (add a salad course, $5 per person)
· 4 antipasti selections
· 4 antipasti selections
· 3 selections for pasta and secondi
· 3 selections for pasta and secondi
· 2 dolci selections
· 2 dolci selections
4 , COURSES FOR $65 PER GUEST (add a salad course, $5 per person)
4 antipasti
COURSES
FOR $55 PER GUEST (add a salad course, $5 per person)
·4
selections
· 5pasta
antipasti
selections
·2
selections
· 2secondi
pasta selections
·2
selections
· 3 secondi selections
· 2 dolci selections
· 2 dolci selections
4 COURSES FOR $75 PER GUEST (add a salad course, $5 per person)
4 antipasti
COURSES
FOR $65 PER GUEST (add a salad course, $5 per person)
·6
selections
· 6pasta
antipasti
selections
·2
selections
· 2secondi
pasta selections
·2
selections
· 3dolci
secondi
selections
·3
selections
· 3 dolci selections
PRIVATE PARTIES
ANTIPASTO
2016 WINTER MENU
FLATBREADS (SELECT ONE)
Prosciutto - thin parma ham, mozzarella, arugula, aged balsamic
ANTIPAST!
Pizzata - topped with pomodoro sauce, parmesan cheese, basil
MIXEDTaleggio
SALUMI & Mushroom - wild mushroom, taleggio cheese & roasted tomato
Spicy Sopressata - topped with pomodoro, calabrese chili, sopressata & scallions
ASSORTED ARTISAN CHEESE SELECTION
TRUFFLED GRISSINI STICKS WRAPPED WITH PROSCIUTTO
MIXED
SALUMI
ASSORTED OLIVES
ASSORTED ARTISAN CHEESE SELECTION
BRUSCHETTA – CHEFS DAILY CREATION
TRUFFLED
GRISSINI STICKS
WRAPPED WITH PROSCIUTTO
BAKED MUSHROOM
CRESPELLE
PROSCIUTTO
AND PEPPERS
ASSORTED
OLIVES
TRUFFLE ARANCINI
ROASTED SQUASH BRUSCHETTA - spiced grapes, treviso, spiced walnut, chestnut honey CALAMARI FRITTI W/ CHERRY PEPPER AILOI
goat cheese
SAUTEED LITTLE NECK CLAMS
BAKED
MUSHROOM CRESPELLE
POLENTA DEL GIORNO W/ CARNE RAGU
PROSCIUTTO
& PEPPERS
GRILLED OCTOPUS
CONSERVA
TRUFFLE ARANCINI
FLATBREADS (CHOOSE ONE)
CALAMARI FRITTI WITH CHERRY PEPPER AILOI
•
PROSCIUTTO – thin parma ham, mozzarella, arugula, aged balsamic
SAUTÉED
MUSSELS
•
PIZZATA
- topped with pomodoro sauce, parmigiano, basil
•
TALEGGIO
& MUSHROOM - topped with wild mushroom, taleggio cheese, & roasted tomato.
WOOD
FIRED OCTOPUS
•
SPICY SOPRESSATA – topped with pomodoro, calabrese chili, sopressata & scallions.
PASTA
PASTA
TORCHETTI AGLIO OLIO - recca anchovy, garlic, broccoli rabe, calabrese chilies Tuscan oil
CHITTARA ALSTROZZAPRETI
NERO AGLIO OLIO
- blackpaprika
spaghettipasta,
with garlic
oil, bottarga,
fineSicilian
herbs nut pesto
PIMENTÓN
- smoked
leek &
crema,
mussels,
Add Jumbo Lump crab - $3 per person
LASAGNETTE
BOLOGNESE
- veal,
pork
& fuso,
beef fennel
ragu, shaved parmigiano cheese
BUCATINI CON
RICCI - hazelnuts,
ricci
burro
OXTAIL RAGU
- candele
pasta,- horseradish
gremolata,
granaparsley,
padana basil & tomatoes
SPAGHETTI
ALLE
VONGOLE
sautéed clams
with garlic
SPAGHETTI ALLE VONGOLE - sautéed clams with garlic parsley, basil & tomatoes
BLACK
SPAGHETTI
- squidRAPA
ink pasta,
tomato,
hotshiitake
peppers,
AGNOLOTTI
DI SEDANO
CON calamari
FUNGHI -ragu,
ravioliroasted
filled with
celeriaclong
purée,
mushroom,
breadcrumbs
truffle crema, black garlic-porcini butter
PORCINI TROFIE
- Genovese-style
porcini dumplings,
Tuscanmushrooms,
kale & walnutpancetta,
pesto, sausage,
shaved
AMATRICIANA
- creste
de gallo pasta,
Kennett Square
spicy pomodoro
pecorino staginato
TORTELLI DI ZUCCA - ravioli filled with butternut squash, sage brown butter, Amaretto cookies,
grated parmigiano
PRIVATE PARTI ES
SECONDI
SECONDI
ROASTED WHOLE FISH - in “crazy water” with Ligurian olives, grape tomatoes, fingerling potatoes,
ROASTED WHOLE FISH - in “crazy water” with Ligurian olives, grape tomatoes, fingerling potatoes,
Calabrese
Calabrese chilies
chilies.
DAILYFISH
FISH -- chef’s
DAILY
chef’sdaily
dailypreparation
preparation
SEARED SCALLOPS - fennel crema, Blood orange, fennel marmelatta, pistachio pesto
SEARED SCALLOPS - Kobacha squash purée, ginger, sunchokes, beet-caper brown butter sauce
CHICKEN ALLA PIASTRA - root vegetables with Sage brown butter, roasted garlic & thyme jus
DUCK SALTIMBOCCA
thinly pounded- with
prosciutto
& sage,
whitescented
wine panbread
glaze,crumbs,
farro polenta
GRILLED
SWORDFISH- “BRACIOLE”
stuffed
with garlic
& herb
oliviada-tomato
sauce,
braised
Tuscan
kale
SPLIT BONE
VEAL
CHOP
MILANESE - panko crusted veal chop with arugula & tomato insalata, shaved
parmigiano, aged balsamic.
CHICKEN ALLA PIASTRA - root vegetables with sage brown butter, roasted garlic & thyme jus
12OZ NY STRIP - grilled angus sirloin, potato croquette, roasted Treviso, LP Steak sauce.
PORK LOIN SALTIMBOCCA - prosciutto & sage, white wine pan glaze, farro polenta
DUNEDIN NATURAL 16OZ VEAL CHOP - crisp fingerling potato, wild mushroom, prosciutto,
sage crema
DOLCI
12oz NY STRIP - grilled angus sirloin, potato croquette, roasted treviso, LP Steak sauce
RICOTTA ZEPPOLE - moscato zabaglione.
FLOURLESS CHOCOLATE TORTA - fig composta.
AFFOGATO - vanilla gelato smothered in frozen limoncello, hot espresso,
DOLCE
crumbled amaretti cookies, whipped cream.
LUKE’S CANNOLI - ricotta, cinnamon, candied orange, pistachios, chocolate.
RICOTTA ZEPPOLE - moscato zabaglione
APPLE CROSTATA - plum, golden raisin, Strega, vanilla gelato.
FlOURLESS
CHOCOLATE
TORTA - fig composta
HOUSE MADE
GELATI & SORBETI
AFFOGATO - vanilla gelato smothered in frozen limoncello, hot espresso,
crumbled amaretti cookies, whipped cream
LUKE’S CANNOLI - ricotta, cinnamon, candied orange, pistachios, chocolate
APPLE CROSTATA – plum golden raisin, Strega, vanilla gelato
HOUSE MADE GELATI & SORBETI
Thank you for your interest in Luke Palladino Seasonal Italian Cooking.
We look forward to hearing from you.
tj@lukepalladino.com
contactus@lukepalladino.com