osteria catering menu
Transcription
osteria catering menu
1 - IMAGE OF THE RESTAURANT 2- NEED LOGO OST E R I A C AT E R I N G M E N U 6 4 0 N B R O A D S T / E V E N T S @ V E T R I F A M I L Y. C O M / 2 1 5 . 4 5 4 . 5 9 1 5 ABOUT US The second restaurant to join the Vetri Family, Osteria draws its inspiration from traditional osterias found in Northern Italy. Classically designed to have a warm, inviting aesthetic, Osteria’s spacious dining room, glass-enclosed patio and private dining rooms make it the perfect place for all occasions. Whether it’s a quiet night out with friends and family, or a boisterous celebration with dozens of guests, Osteria offers a variety of venue options to meet your needs. MENUS Our family style approach allows interaction through sharing and ensures that your event receives the best possible service. We also offer a selection of tailored menu options for seated dinners, private events, cocktail receptions, bridal showers, rehearsal dinners, graduations, weddings and more. Our culinary team works with each group individually to fit the mood and style of the event. BEVERAGE OPTIONS Osteria offers an expansive, Italian-centric wine list, eclectic, locally-focused beer list and an inventive signature cocktail program. Our seasoned group of sommeliers will be happy to develop beverage packages to complement your event. For groups of 20 or more guests, we do suggest predetermining wine selections. Please review our beverage options on page 9. I N F O / N O. 1 PAT I O S EATS : 60 RECEPTION : 75 PRES EN TATION : 40 The Glass-Enclosed Patio boasts spectacular views of our chefs garden with beautiful natural light. A perfect venue for a bright morning brunch or an intimate evening dinner. WINE ROOM S EATS : 40 RECEPTION : 50 PRES EN TATION : 20 The Wine Room, so named for its views into our 100+ label cellar, offers completely private dinning. Ideal for private business meetings, surprise celebrations or intimate gatherings. K I T C H E N TA B L E S EATS : 8 TO 14 PRES EN TATION : 10 Our most intimate space within Osteria, the Kitchen Table offers a creative space for team building, interactive demonstrations or a truly unique dining experience. R O O M S + C A PA C I T Y / N O. 2 BRUNCH OPTIONS N O 1. / $ 3 5 - Chef selected Italian pastries with seasonal jams and butter - Fruit, house roasted granola and local yogurt - 1 egg dish selection N O 2. / $ 4 5 - Chef selected Italian pastries with seasonal jams and butter - Fruit, house roasted granola and local yogurt - 2 Egg dish selections - House cured meats and artisan cheeses - Assorted marinated and roasted vegetables LU N C H O P T I O N S N O 1 . 3 CO U RSE S PER G UEST / $35 - 1 Pizza or 1 antipasto selection - 1 Salad selection - 1 Primi selection N O 2 . 3 CO U RSE S PER G UEST / $45 - 1 Pizza selection - 1 Antipasto selection - 1 Salad selection - 2 Primi selections N O 3 . 4 CO U RSE S PER G UEST / $55 - 1 Pizza selection - 2 Primi selections - 1 Salad selection - 2 Dolci selections - 1 Antipasto selection DINNER OPTIONS N O 1 . 3 CO U RS E S PER G UEST / $75 - 1 Pizza selection . ..- 1 Secondi selection - 1 Antipasto selection . - 2 Dolci selections . N O 2 . 4 CO U RS E S PER G UEST / $85 - 1 Pizza selection . - 2 Secondi selections - 1 Antipasto selection - 2 Dolci selections . - 2 Primi selections N O 3 . 5 CO U RS E S PER G U EST / $95 - 2 Pizza selections - 2 Secondi selections - 2 Antipasti selections.- 2 Dolci selections - 2 Primi selections S T R U C T U R E + P R I C I N G / N O. 3 BRUNCH EGGS N O 1. NO 3. NO 5. Softly scrambled eggs, parmigiano and trumpet mushrooms Asparagus and ricotta crespelle “alla milanese” Ciaveghi sunny side up eggs, polenta, cotechino sausage and brown butter N O 2. NO 4. N O 6. Eggs in purgatory Chef ’s frittata Rigatoni alla carbonara N O 1. / M A RG H E RITA NO 3. / LOMBARDA NO 5. / AS PARAGI Tomato, basil and mozzarella Baked egg, bitto cheese, mozzarella and cotechino sausage Roasted and shaved asparagus, truffled goat cheese and lemon N O 2. / P O L P O NO 4. / PARMA NO 6. / MORTAD E L L A Octopus, tomato, red chili flakes and smoked mozzarella Mozzarella, fontina, arugula and prosciutto di parma Siciliano pistachio pesto, mozzarella and mortadella N O 1. NO 3. NO 5. Assorted marinated and roasted vegetables Misticanza salad with lemon, parmesan vinaigrette and croutons House cured salumi plate with seasonal mostarda N O 2. NO 4. NO 6. Smoked pacific salmon, olive oil poached fingerlings, spring onion and capers Roasted baby carrot salad with triple creme ricotta and saffron pistachio relish Wood-grilled octopus, cured lemon, potato and chives PIZZA LE PIZZE TRADIZIONALE A N T I PA S T I P I Z Z A + A N T I PA S T I / N O. 4 PRIMI PA S TA NO 1. NO 3. N O 5. Robiola francobolli “postage stamp” ravioli with trumpet mushrooms and thyme Beet and goat cheese plin with tarragon Bucatini with lemon, poppy seed and prosciutto NO 2. NO 4. N O 6. Chicken liver rigatoni with cippolini onions and sage Maccheroni with lamb bolognese “al latte” Spaghetti con pomodoro N O 1. NO 3. N O 5. Chicken alla griglia with wilted spinach, red onion and rhubarb gremolata Grilled brook trout with cauliflower crudo, truffle and marcona almonds Grilled ribeye “fiorentina” with crispy beets, mizuna, pantaleo cheese N O 2. NO 4. N O 6. Salt roasted pork loin with charred scallions and chilies Eggplant milanese with arugula, parmigiano and lemon Grilled grouper with asparagus, mushrooms and tarragon NO 3. NO 5. Assorted fruit Assorted gelato/sorbet NO 4. NO 6. Lemon ricotta torta with honey thyme gelato Rhubard crostata with ginger gelato SECONDI ENTREES D O LC I DESSERTS N O 1. Polenta budino N O 2. Chocolate flan Menu items are subject to seasonality and availability. Please inform our staff of any dietary restrictions or preferences, our culinary team would be happy to assist in any special preparation to enhance your dining experience. P R I M I + S E C O N D I + D O LC I / N O. 5 RECEPTION S TAT I O N A R Y N O 1. $ 2 5 / P E R G UEST / PER H OUR - Assorted antipasti - Assorted marinated and roasted vegetables N O 2. $ 3 5 / P E R G UEST / PER H OUR - Assorted antipasti - Assorted marinated and roasted vegetables - Cheese station - House cured salumi N O 3. $ 4 5 / P E R G UEST / PER H OUR - Assorted antipasti - Assorted marinated and roasted vegetables - Cheese station - House cured salumi - Assorted pizza station - Please review our pizza options on page 4 N O 4. A S SO RT E D DESSERTS . - Please review our pizza options on page 5 S E LECT 2 / $10 / PE R G UE ST S E LECT 4 / $15 / PER G UE ST S E LECT 6 / $20 / PER G UE ST PA S S E D N O 1 . S ELECT 2 / $ 15 / PER G UE ST / PER HOU R N O 2 . S ELECT 4 / $ 25 / PER G UE ST / PER HOU R N O 3 . S ELECT 6 / $ 35 / PER G UE ST / PER HOU R - Asparagus and - Polpo fritto with lemon pecorino torta - Chicken liver mousse - Carrozzini with stewed with seasonal mostarda pear tomatoes - Lamb polpettini with fruit conserva - Spring pea zuppa with parmigiano fonduta - Assorted cheese - Smoked salmon and chevre tramezzini - Spring crudite spiedini with aged balsamic - Crostini with rock shrimp in a spicy salsa rosa H O R D O U R V E S / N O. 7 BEVERAGE OPTIONS Realized during a visit to Gaja’s Ca’Marcanda vineyards in Tuscany, the concept for Osteria was naturally rooted equally in a commitment to championing the great wines of Italy. A wine-centric logo, an array of reclaimed Franciacorta riddling racks adorning the walls, Chianti-stained floors and a bar nestled beneath a visually stunning wine crate mosaic wall all serve to punctuate that notion. Our cocktail list takes inspiration from Italian classics and seasonal ingredients and our beer list is eclectic yet firmly rooted in Pennsylvania’s incredible local craft scene. We and our sommelier team are thrilled by the opportunity to share our love for beverage with your guests and are happy to tailor your experience to as interactive or as hands-off as you’d like. Whether allowing our team to predetermine your selections to suit your group’s preferences or engaging our sommeliers in depth on our many options, we are excited to work with you. PA C K A G E S N O 1 . $15 PER GU EST - 1ST HOUR / $10 PER G UE ST - 2 ND H O UR / $ 1 0 P E R G UE ST - L A ST H O UR Premium red and white wine selections, prosecco and rotating craft draft beer N O 2 . $20 PER GU EST - 1ST HOUR / $15 PER G UE ST - 2 ND H O UR / $ 1 0 P E R G UE ST - L A ST H O UR Premium red and white wine selections, prosecco, rotating craft draft beer, signature cocktails and well drinks N O 3 . $25 PER GU EST - 1ST HOUR / $20 PER G UE ST - 2 ND H O UR / $ 1 5 P E R G UE ST - L A ST H O UR Premium red and white wine selections, prosecco, rotating craft draft beer, signature cocktails and premium drinks N O 4 . $15 PER GU EST - 1ST HOUR / $10 PER G UE ST - 2 ND H O UR / $ 5 P E R G UE ST - L A ST H O UR Premium red and white wine selections, mimosas and bloody mary’s N O 5 . SOMMELI ER SELECTION / $45 / PE R BOTTL E Hand selected red, white and sparkling wines by our sommelier B E V E R A G E S / N O. 8 INTERACTIVE Available as class or demonstration, subject to availability and pricing. PASTA Join our culinary team, trained by Chef Marc Vetri, for an intimate evening showcasing pastas featured in the Vetri cook books – Mastering Pasta, Rustic Italian Food, Eating Italian and Il Viaggio di Vetri. The class starts with grains and eggs and ends with plates of steaming pasta. This class will teach you about the history and nutrition of wheat and also demonstrate techniques for making extruded and hand-rolled pasta. Guests will enjoy pasta courses and house wines available throughout the evening. This is the ultimate pasta-making experience! PIZZA Pizza has been developed, far and wide, but nowhere more extensively then at the Vetri Family. Through years of research and tours through Italy’s richest cultural and culinary destinations, Marc Vetri has helped spark a love for traditional Neapolitan-style pizza in Philadelphia. Learn about the milling process behind our flour, the art of preparing and stretching dough and the subtleties behind making classic pizza combinations. DOLCI Classic Italian sweets. Our pastry team is here to lead you in the fine art of these delicacies. From tiramisu to tartufo, cannoli to crostata, panettone to panna cotta – our talented pastry team has you covered! This class starts with savory and ends with sweets, perfect for your palate. BREADS Join Vetri’s baking team to learn all about the fundamentals of bread baking using whole grains and natural leaveners. Our culinary team will lead group discussions on ingredients, equipment and baking technique, as well as demonstrate several recipes. Over the last year, we have traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of freshly milled, whole grain foods, while supporting small farms and the environment. WINE, COCKTAIL, CHEESE When considering a wine, have you ever wondered the difference between terms like dry and tannic, juicy and chewy? Join our team of sommeliers to discuss and demystify these terms, and learn how different winemaking techniques and regional influences affect the texture and flavor of our favorite wines. Our team will guide you through an exciting pairing of wine and cheese, highlighting various styles from the Osteria portfolio. Is wine not your passion? Ask about mixology classes covering everything from class cocktails to holiday favorites I N T E R A C T I V E / N O. 9 W E W O U L D LO V E T O B E A PA R T O F YOUR NEXT SPECIAL EVENT Weddings - Baby Showers - Birthdays - Bridal Showers Corporate Dining - Celebrations For further information, please contact [email protected] or 215.454.5915