CATERING FULL TRAY

Tender lightly battered fried calamari, with a side of marinara.

Baked and topped with oregano seasoned breadcrumbs OR topped with sweet peppers, onion, and bacon.

Sauteed with onion, garlic, white wine and plum tomato.

Sauteed with onion, garlic, white wine and plum tomato.

Sauteed with white wine,garlic, extra virgin olive oil, parsley, oregano, in a traditional spicy marinara sauce.

Sauteed in the chefs signature garlic sauce, served in a homemade panella bread bowl.

Thick slices of soft bread stuffed with melted cheeses, dipped in seasoned parmesan and baked. Served with marinara dipping sauce.

Lightly battered and rolled with herb scented ricotta cheese, finished with melted mozzarella and house tomato sauce.

Baked with sweet sausage, vegetables, breadcrumbs, and herbs, featured in a delicate tomato sauce.

Sliced tomato, fresh basil, cows milk mozzarella, drizzled with extra virgin olive oil and balsamic glaze.

Fresh spinach, hard boiled egg, red onion, sliced mushroom, parmigiano tossed in a warm bacon vinaigrette.

Romaine lettuce, parmesan cheese, and house made crutons tossed in a classic Caesar dressing.

Mixed vegetables sauteed with extra virgin olive oil, garlic, and a touch of light tomato sauce.

Ground beef meat balls and Angelo's signature tomato sauce.

Fresh peppers, parsley, extra virgin olive oil, garlic, and a pinch of parmesan with fresh tomato.

Ground tender veal sauteed with onions, garlic, white wine, finished with a creamy tomato sauce. Your choice of rigatoni, parpadelle, or bowtie pasta.

Whole clams are sauteed with extra virgin olive oil, garlic, parsley, white wine and tossed with al dente linguine.

Your choice of marinara sauce OR garlic butter.

Fresh homemade pasta with cherry tomatos, arugala, shrimp, in a white wine sauce.

Pasta, eggs, cheese, onions and pancetta come together in this ultimate Italian favorite. Your choice of spaghetti, fettucine, or parpadelli.

Ear-shaped pasta with garlic, olive oil, broccoli rabe, and Italian sausage.

Lightly battered eggplant slices, layered with mozzarella and parmesan cheeses then baked with house tomato sauce.

Lightly battered and rolled with herb scented ricotta cheese, finished with melted mozzarella and house tomato sauce.

Your choice francese, parmigiano, or piccata.

Boneless chicken breasts layered with eggplant, proscuitto, mozzarella and sauteed in a Chardonnay reduction.

16OZ. NY Strip steak, seasoned and grilled. Topped with white wine mushrooms and fried sweet onions.

Boneless chicken breasts sauteed with mushrooms, bell peppers, potatoes, onions, garlic, white wine, and fresh herbs (available with hot peppers).

Your choice parmigiano, marsala, Limon, or Milanese.

Veal sauteed with a garlic, capers, onions, black olives, in a plum tomato sauce.

Veal dipped in an egg wash, sauteed with shallots, topped with crabmeat and Fontina cheese. Featured in a white wine lemon sauce.

Your choice scampi, fra diavolo, francese OR garlic white wine style.

With crabmeat, breadcrumbs, onions, and herbs. Finished with lemon butter.

White fish fillets sauteed with shallots, lemon, butter, and Chablis wine.

Red snapper sauteed with onions, garlic, black olives, capers, white wine and finished with fresh plum tomatoes.

A variety of shellfish and today's market fresh fish fillet featured in your choice of sweet marinara OR spicy fra diavolo tomato sauce served over al dente linguine.

Clams oreganata, stuffed shrimp, crab filled sole, and broiled salmon finished with white wine sauce.