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All Star Catering Menu
215-957-3232
Fax 267-387-6029
Soncini’s Restaurant and Bar takes the work out of the party for you. Orders needed Three days in advanced. Available for on or off premise events. For large parties please consult with a Manager.
Brunch
Breakfast
(Choice of Two)
Egg Florentine
Baked eggs mixed with fresh spinach and tomatoes topped with mozzarella cheese.
French Style Eggs
Fluffy eggs tossed with fresh chives.
Buttermilk Pancakes
Choice of plain, blue berry, banana, strawberry, or chocolate chip.
French Bread French Toast
Fresh French bread sliced in dipped in our homemade batter.
Optional- stuffed french toast
Breakfast Meats
(Choice of One)
Bacon
Sausage
Lunch Entrée
(Choice of One)
Chicken Piccata
Sauté chicken breast in a lemon butter sauce mixed with artichoke hearts, capers, and roasted red peppers.
Chicken Marsala
Sauté chicken breast smothered in a marsala wine sauce.
Baked Penne
With ricotta, mozzarella cheese and marinara sauce.
Broiled Salmon
With a roasted red pepper hollandaise sauce.
All brunches are provided with home fries, bagels/cream cheese, orange juice and coffee.
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Buffet
Choice of One Salad
Field Greens
Traditional Caesar
Choice of Two Entrée
Broiled Salmon
With a roasted red pepper hollandaise sauce.
Tilapia Florentine
Stuffed with a spinach and cheese filling.
Baked Penne
With ricotta, mozzarella cheese and marinara sauce.
Chicken Picatta
With a lemon, butter, artichoke hearts and caper sauce.
Shrimp Primavera
In a parmesan cream sauce with peppers, broccoli, and carrots.
Stuff Chicken
Cordon bleu, broccoli and cheese, Florentine, mushroom and ham,
pesto, or sun dried tomato and spinach.
Carving Option
Roasted Prime Rib
Stuff Pork tenderloin
Roasted Turkey Breast
Choice of One Starch
Roasted Red Potatoes
Garlic Mashed potatoes
Wild Rice Pilaf
Pesto Rice
Dessert
Chef Choice of Assorted Pastries
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Hors d’ouvres Packages
Bruschetta Platter
Toast points served with artichoke and spinach dip, olive tapenade, balsamic marinated tomatoes, grilled vegetables and a goat cheese spread.
International Cheese Tray
International cheeses sliced and served with a mustard spread, grapes and crackers.
Fresh Fruit Tray
A medley of fresh seasonal fruit cut and displayed to impress all guest.
Served with dipping sauce.
Fresh Vegetable Crudités
Fresh vegetables accompany with dipping sauces.
Shrimp Cocktail Platter
Jumbo shrimp poached in a white wine broth served chilled with
lemons and cocktail sauce.
Passed Hors d’ourves
Coconut Shrimp, Teriyaki Chicken Skewers, Buffalo Bites, Fried Ravioli, Mini egg rolls, Spanakopitta (spinach filled phillo dough), Mozzarella sticks, Tomato Bruschetta, or assorted Mini Quiche.
Enhance Passed Hors d’ourves
Bacon wrapped Scallops with a Dijon glaze, Bbq Shrimp, Mini Crab Cakes, Stuff Mushrooms with crab, Filet Mignon Crustini, Mini Beef Wellington, Clams Casino.
Party Package
Choice of Three: Buffalo wings tossed in our homemade sauces, Chicken tender,
Grilled Vegetable Quesadilla, Chicken Quesadilla, Mini Cheese Steaks, or Nacho Station.
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Lunch Platters
The World Series
Your choice of three of the following made into hoagies: Turkey, Ham, Roast beef, Corned beef, Tuna or Chicken salad. Served with potato chips and coleslaw.
The Olympian Champion
Your choice of Three of the following made into wraps: Turkey, Ham, Roast beef, Tuna or Chicken salad, Chicken Caesar, Grilled Vegetable.
Served with potato chips and coleslaw.
Hot Sandwich
Your choice of Two: Meatballs in marinara sauce, Pulled pork (BBQ or Italian),
Hot Roast beef with Au Jus, Chicken Parmesan, Sausage and peppers, or Grilled Vegetables. Served with rolls, potato chips, salad and dessert.
Hot Lunch Entrée
Your choice of One: Chicken Picatta, Chicken Marsala, Pasta Primavera, Baked Penne, Stuffed Chicken Breast (multiple options), Tilapia Florentine, and many more.
Served with salad, one starch, chef vegetable and dessert.
On the Green
Choice of One: Chicken Taco salad, Candied Walnut salad with Grilled Chicken, Cobb Salad, Mixed green salad, Traditional Chicken Caesar salad and many more.
***Add to any package at a special rate.
Fresh Fruit Tray
A medley of fresh seasonal fruit cut and displayed to impress all guest.
Served with dipping sauce.
International Cheese Tray
International cheeses sliced and served with a mustard spread, grapes and crackers.
Brushetta Platter
Toast points served with artichoke and spinach dip, olive tapenade, Balsamic marinated tomatoes, grilled vegetables and a goat cheese spread.
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SiLver Plated Menu
First Course
(Choice of One)
Soup of the Day
Field Greens
Traditional Caesar Salad
Second Course
(Choice of One)
Fresh Ravioli
with cheese, spinach, or lobster in marinara or alfredo sauce.
Sorbet
Main Course
(Choice of Two)
Pan Seared Grouper
topped with a pineapple salsa.
Chicken Robert
topped with broccoli, gruyere cheese, and a garlic sauce.
Shrimp Scampi
garlic white wine sauce over pasta.
Chicken Piccata
sauced in a artichoke, roasted red pepper and caper white wine sauce.
Broiled Atlantic Salmon
with a citrus glaze.
Slow Roasted Tenderloin of Pork
in a apple caramelized onion chutney.
Dessert
Chef Choice of Assorted Pastries
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Platinum Plated Menu
Hors d’ouvres Platter
(Choice of One)
Bruschetta Platter, International Cheese Tray, Fresh Fruit Tray, Fresh Vegetable Crudités, or Shrimp Cocktail Platter.
First Course
(Choice of One)
Soup of the Day
Field Greens
Traditional Caesar Salad
Second Course
(Choice of One)
Fresh Ravioli
with cheese, spinach, or lobster in marinara or alfredo sauce.
Crustini Trio
Goat cheese spread, sun dried tomato pesto, and olive tapenade.
Sorbet
Main Course
(Choice of Two)
Pan Seared Grouper
topped with a pineapple salsa.
Chicken Robert
topped with broccoli, gruyere cheese, and a garlic sauce.
Shrimp Scampi
garlic white wine sauce over pasta.
Stuffed Pork Tenderloin
served with a lobster cream sauce.
Chicken Oscar
with jumbo lump crabmeat, asparagus, and hollandaise sauce.
Broiled Atlantic Salmon
with a citrus glaze.
Pan Sear Chicken and Shrimp
served in a garlic white wine sauce.
Slow Roasted Tenderloin of Pork
in a apple caramelized onion chutney.
Roasted Prime Rib
with a garlic au jus
Filet Mignon
with a balsamic demi and mushroom cap.
Dessert
Chef Choice of Assorted Pastries
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