SEMINARA'S  RISTORANTE INTRODUCES : 
"THE ONE NIGHT STAND"
 

For all the people who dream of being a chef, this is your opportunity to test your culinary skills as you serve your guests out of our kitchen.

 

A Unique way to celebrate Birthday's, Mother's Day, Father's Day, Anniversary, Engagement's, etc. The host (guest chef) will select a menu and prepare it along with our assistance for your guests  (2 minimum  to 35 maximum). Pricing varies dependent upon number of courses and items selected generally  ($55-$85 per person) does not include beverages. To begin planning your evening, use the template below as a guide to assist in the selection of items and number of courses. *Of course you are also welcome to use your favorite food items that may not be listed.

 

Appetizers:

Clams Oreganato

Cozze en Brodo steamed mussels with garlic, lemon & parsley.

Shrimp Parmiggiano parmesan crusted shrimp w/roast red pepper aioli, arugula & white beans.

Scallops Arancia Pan roasted scallops with citrus basil sauce

Crab Cake Casalinga

Stuffed Fresh Sardines

Wild Mushroom Tart

Sicilian Rice Balls stuffed with cheese or meat.

Antipasti Freddo A seasonal assortment of meats, cheeses & vegetables.

Baked Stuffed Artichoke

Zucchini Fritters

Eggplant Rollatini

Salads:

Tri Colore w/ house vinaigrette, tomato, red onion, cucumber & gorgonzola.

Sicilianna Mesclun greens & fresh fennel with grapefruit, oranges & red onion.

Arugula w/ marsala dressing, goat cheese crostini, roasted peppers & olives.

Mozzarella Casalinga house made mozzarella, Tomato & basil pesto.

Arugula, Radicchio, Endive creamy gorgonzola dressing, walnut, pear.

Entrees:

Seafood Risotto shrimp, scallop, lobster.

Roman Style Butternut Squash Gnocchi mushroom broth, spinach, parmesan & truffle oil.

Frutta di Mare shrimp, scallops, clams, chorizo sausage over capellini pasta with tomato basil sauce.

Roasted L.I. Duck Breast with Vin Santo, dates, sicilian olive, and almonds.

Bistecca Siciliana N.Y. Strip, garlic, olives, sweet & spicy peppers, capers.

Filet Mignon over wild mushroom risotto with candied garlic sauce.

Veal Rib Chop with Barolo sauce.

Sole Francese over spinach

Grilled Swordfish with plum tomato, olives, capers & basil.

Venetian Trout with garlic, lemon, currants, capers, pine nuts & parsley.

Sesame & Almond Crusted Tuna with tomato ginger chutney.

Salmonata Pan Roasted Salmon over escarole & lentil pilaf with lemon balsamic glaze

Dessert: Warm Chocolate Rum Cake Fresh Berries with Zabaglione Honey Walnut Tart White Chocolate Mousse

 

All Dinners will be served at a 6:30 seating unless
you are a group of 25 or more

Host (guest chef) will arrive at 4:30 or earlier to start
preparing the evening's meal.  

Call Chef David
at 203-222-8955
to discuss all the details.
www.seminarasrestaurant.com