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The following are some of Alessio's most popular selections
for appetizers, salads,
entrees and desserts
along with sample menus. While these represent
Alessio's Italian heritage, Alessio can also provide you the
finest in any type of cuisine - just ask!
Many of these selections are tried and true recipes from Alessio's
extensive experience in the restaurant and catering business
and included is a wild game menu, something Alessio is famous
for.
If you don't see something you like, Alessio can work with you
to create the perfect menus for your event!
From simple Hors d'Oeuvres to Private Dinners to complete Weddings,
Alessio's Catering can handle your events. Call Alessio for
a consultation at 214-263-0051 or email your requirements by
using our request form.
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Appetizers
& Soup
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Prosciutto Melone
Seasonal |
Lumache alla Provinciale
Escargot sauteed with herbs, butter, garlic,
mushrooms and fresh tomatoes |
Crabmeat Croquettes
Served with a Basil Cream Sauce |
Cape Sante Madagascar
Jumbo scallops sauteed with green peppercorns in a cream
sauce |
Fettuccine Prosciutto Piselli
Fettuccine pasta with prosciutto and peas in a cream sauce |
Salsicce alla Parmigiana
Italian sausages baked on a bed of onions and peppers,
topped with mozzarella and tomato sauce |
Gnocchi al Gorgonzola
Potato dumplings in a gorgonzola cream sauce |
Mozzarella Fritta
Fried fresh mozzarella breaded in a bed of marinara sauce |
Minestrone alla Contadina
Vegetable soup with pasta |
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Salads
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Insalata di Pesce
Mixed salad and seafood with vinaigrette dressing |
| Mozzarella Caprese |
Rucola Salad
Portobello
Rucola Tossed with Balsamic Vinegar, Extra Virgin Olive Oil
and Pine Nuts,
Topped with a Grilled Portobello Mushroom |
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Entrees
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| Pasta
& Risotto |
Risotto with Venison Sausage
Or any special preparation you would like! |
Gnocchi al Gorgonzola
Potato dumplings in a gorgonzola cream sauce |
Ravioli Vodka Cream
Veal Stuffed Ravioli with a Vodka Cream Sauce |
Fettuccine Genovese
Fettuccine with strips of chicken, forrestierre mushrooms,
sundried tomatoes |
Penne alla Contadina
Penne with Italian sausage, bell pepper in marinara sauce |
Cappelini Siciliana
Angel hair with baby shrimp, scallops, diced tomatoes and capers
in a white wine sauce |
Linguine fra Diavolo
Linguine with seafood combinations in a spicy tomato sauce |
Fedelini Botticelli
Thin pasta tossed with strips of chicken and a
julienne of vegetables in a light cream sauce |
Linguine Pescatore
Pasta tossed with seafood in a white wine sauce |
Fettuccine al Funghi di Bosco
Fettuccine with wild mushrooms |
Penne Calamari
Penne Pasta with Calamari in a Spicy Marinara Sauce |
Tortellini alla Panna
Veal tortellini with pancetta and mushrooms in a cream sauce |
Cappellini Primavera
Thin pasta tossed with a juliene of vegetables in a marinara
mauce |
Penne alla Contadina
Penne with Italian sausages in marinara sauce |
Canneloni Fiorentina
Pasta Filled with Ground Veal and Topped with Bechamal Sauce |
Fedelini with
Scampi
Thin Pasta with Fresh Garlic, Tomato, Basil and Grilled Shrimp |
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| Seafood |
Scampi alla Griglia
Jumbo shrimp marinated in extra virgin olive oil and basil |
Sea Bass Veracruz
Sea Bass Baked with a Julienne of Onion, Bell Pepper and Capers |
Cape Sante Madagascar
Jumbo scallops sauteed with green peppercorns in a cream sauce |
Salmon Picatta
Salmon Sauteed with Lemon Butter and Cilantro |
Pesce Fresco al Piacere dello Chef
Catch of the Day - Chef's Special Preparation |
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| Meats |
Veal Chop Poivrade
Grilled Veal Chop with Peppercorns and Mushrooms
in a Port Wine Sauce - Alessio's Signature Dish! |
Veal Rollatino
Ground Veal, Seasoned with the Chef's Special Seasoning, Rolled
in
Scallopine Veal and Baked. Finished with a Rosemary, White Wine
Sauce |
Scaloppine alla Romano
Veal scaloppine sauteed with garlic, mushrooms,
white wine and romano cheese |
Scaloppine con Scampi
Veal scaloppine sauteed with artichoke hearts |
Scaloppine al cuore di Carciofo
Veal scaloppine with Marsala wine, mushrooms and shallots |
Scaloppine alla Parmigiana
Breaded veal baked with mozzarella cheese and tomato sauce |
Rollatino di Vitello al Forno
Rolled veal, roasted with rosemary and white wine |
Petto di Pollo alla Boscaiola
Sauteed chicken breast with prosciutto, artichoke and mushrooms
in a sherry cream sauce |
Pollo Marsala
Chicken breast with Marsala wine, mushrooms and shallots |
Medaglioni di Maiale
Grilled pork loin with black peppercorns in a port wine sauce |
Lamb Mediterraneo
Rack of Lamb, Dipped in Dijon Mustard, covered in Fresh Thyme
and Oven Roasted - Finished with a White Wine Thyme Sauce |
Sirloin Gorgonzola
13 oz Sirloin Grilled and Topped with Gorgonzola Cheese,
served with a Barolo Wine Sauce. |
Filetto al Borolo
Tenderloin prepared in Borolo wine sauce |
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Desserts
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Cappuccino Pie
Mocha flavored ice cream |
| Cheese Cake |
Gelato alla Mandorle
Vanilla ice cream rolled in almonds, finished with chocolate
sauce |
Ghiacciato al Limone
Lemon ice topped with seasonal fresh berry sauce |
Fragole Romanoff
Strawberries topped with Romanoff sauce |
Homemade White Chocolate Ice Cream
Served with mixed berries and fresh peaches (in season) |
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Sample 6 Course Dinner
Reception
Oysters on the Half Shell
Oysters Rockefeller
Prawns with Cocktail Sauce
Frog Legs Milanese; Jimmy Marigliano
Fresh Catch of the Day
Served with Alessio's Speciality Caribbean Punch Fountain
Appetizers
Stone Crab Aurora Sauce
Smoked Norwegian Salmon
First Course
Risotto Ai Frutti di Mare
Bay Scallops, Crawfish, Calamari, Mussels, Clams
Served with Pinot Grigio Zonin
Salad
Seafood Salad Sinatra
Served with Chardonnay
Entree
Yellow Fin Tuna
Grilled Tuna with Pesto Sauce
Served with Riparossa Montepulciano Dabruzzo
Dessert
Spumone with Raspberry Kooley
Served with Grand Laurant Blanc De Blancs
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Sample 5 Course Wild Game Dinner
Appetizers
Wild Boar Ham and Apple Smoked Pheasant
Served with Phesant Ridge Chardonnay Riserva
First Course
Risotto with Venison Sausage
Served with il Grigio da San Felice Chianti Riserva
Salad
Mixed Mesclun with Pickled Quail Eggs
Served with San Pelligrino Mineral Water
Entree
Axis Chop with Cranberries
Antelope Filet with Black Truffles and Fallow Venison
Served with Borolo Carmenet Cabernet Sauvignon
Assorted Cheese and Fruit
Served with Hady's Port
Dessert
Homemade Bread Pudding
Served with Knob Creek Bourbon
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