Cocktail Hour Hors d’Oeuvres

(most receptions include 4-8 hors d’oeuvres)

Lemon Poached Lobster
Chardonnay Poached Shrimp
Duck Confit Spring Rolls
Bleu Cheese Bouche
Shrimp Salad on toasted pumpernickel
Chicken Salad on Crouton
Brie and walnut on crouton
Crudite Vegetables with Vegetable, Hummus or Roasted Red Pepper Dip
Crostini with Bruschetta
Pan-Seared Scallops over Risotto
Assorted sushi – from Mikimotos
Burgundy braised pulled short rib
Braised short rib spring rolls
Grilled petite filet mignon
Pulled duck confit
Prosciutto-Wrapped Asparagus
Assorted Fresh Fruit and Cheese
Butternut Squash Ravioli
Raspberry and Brie Stuffed Purses
Spanikopita
Crab or Sausage stuffed Mushrooms
Miniature Quiche
Potato and Cheese Puffs
Pan-Seared Filet Mignon Medallions over Risotto
Shrimp Cocktail on Pineapple Display
Ginger Seared Crab Cakes
Lamb Lollipops
Mini house-crafted ravioli or homemade goat cheese stuffed tortellini
Pancetta Mussels
Chinese Chicken salad on wonton crisp
Mini Mushroom and Pecan Veggie Burgers

(selection of some hors d’oeuvres may incur an extra cost)

Amusé Course

Pan-seared diver scallop (add $3 for amusé course)

Soup Course

(optional)

Traditional Italian Wedding
Butternut Squash Bisque
Pasta e Fagioli
New England Clam Chowder
Chilled Gazpacho or Vichyssoise
Shrimp and Corn Chowder
Lobster Bisque

(soup course is priced between $1 and $4)

Salad Course

Mixed Greens Salad goat cheese, sun-dried cherries and toasted almonds with honey balsamic vinaigrette and garnished with plantain chip

Garden Salad julienne carrots, crumbled feta cheese, sliced cucumbers, braised artichoke hearts and quartered cherry tomatoes with poppy seed vinaigrette and garnished with a tuft of truffled micro greens

Greek Salad romaine hearts, cucumbers, tomatoes, onions, kalamata olives, diced bell peppers and crumbled feta cheese tossed in balsamic vinaigrette and topped with crisp strips of prosciutto di Parma

Classic Caesar Salad romaine hearts tossed with croutons, shaved Parmigiano cheese and our classic Caesar dressing, garnished with julienne sun-dried tomatoes

Spinach Salad trimmed baby leaf spinach, crumbled blue cheese, toasted walnuts and sun-dried cherries tossed in our warm pancetta vinaigrette and topped with crisp onion straws

Intermezzo

(choice of homemade sorbetto)

Lemon, Raspberry, Tangerine, Green Apple or Peach Sorbetto
Pomegranate or Blood Orange Sorbetto
(for pomegranate or blood orange, please add $2)

Entrée Course

(most rehearsal dinners include 3-4 main-course options)

Pan Roasted Free Range Chicken with sautéed exotic mushrooms, organic vegetables, roasted shallots, truffled parmigiano risotto and natural pan jus

Truffle-Honey Glazed Salmon pan-roasted Atlantic salmon filet served with mashed sweet potatoes and a cinnamon toasted almond and micro-green salad

Pan Roasted Salmon with roasted butternut squash, pecan compound butter and sautéed Brussels sprouts chips

Pan Roasted Pork Tenderloin Dijon mustard and rosemary roasted pork tenderloin served with a Dijon cream sauce, mushroom risotto and roasted vegetables

Filet Mignon grilled center cut eight-ounce filet, served with a roasted shallot and green peppercorn demi-glace, mashed potatoes and grilled asparagus

Sesame Seared Scallops day-boat diver caught sea scallops seasoned with sesames and pan seared, served with a port wine reduction, sautéed arugula and a candied walnut and butternut squash risotto

Peppered Seared Tuna yellow fin tuna topped with our brandy butter sauce, served with grilled radicchio, caramelized red radish risotto and sautéed arugula

Veal Chop tender nine-ounce veal chop pounded thin, wrapped with aged prosciutto di parma and asiago cheese, pan roasted and served with a classic veal demi glace, mashed potatoes and grilled asparagus

Roasted Rack of Lamb mint pesto marinated rack of lamb, garnished with mint pesto and served with glazed carrots, garden vegetables and buttermilk mashed potatoes

Tenderloin Tip Tortellini Filet mignon tips sautéed with shiitake, button and portabella mushrooms, roasted garlic, baby spinach and roasted shallots, finished in a Marsala cream sauce over goat cheese and ricotta stuffed house-crafted tortellini

Ravioli ricotta and roasted vegetable stuffed house-crafted ravioli served with marinara sauce

Dessert

Choose any homemade gelato
Individual Chocolate Lava Cake with Hazelnut Gelato (add $4 per person)
Cheesecake with Caramel Gelato (add $4 per person)

39.50 per person
20% service charge
A la carte Beverages

Cocktail Hour Hors d’Oeuvres

(most receptions include 4-8 hors d’oeuvres)

Lemon Poached Lobster
Chardonnay Poached Shrimp
Duck Confit Spring Rolls
Bleu Cheese Bouche
Shrimp Salad on toasted pumpernickel
Chicken Salad on Crouton
Brie and walnut on crouton
Crudite Vegetables with Vegetable, Hummus or Roasted Red Pepper Dip
Crostini with Bruschetta
Prosciutto-Wrapped Asparagus
Assorted Fresh Fruit and Cheese
Sweet Potato-Stuffed Ravioli
Raspberry and Brie Stuffed Purses
Spanikopita
Crab or Sausage stuffed Mushrooms
Miniature Quiche
Potato and Cheese Puffs
Pan-Seared Filet Mignon Medallions over Risotto
Shrimp Cocktail on Pineapple Display
Ginger Seared Crab Cakes
Lamb Lollipops
Pan-Seared Scallops over Risotto
Assorted sushi – from Mikimotos
Burgundy braised pulled short rib
Braised short rib spring rolls
Grilled petite filet mignon
Pulled duck confit
Mini house-crafted ravioli or homemade goat cheese stuffed tortellini
Pancetta Mussels
Chinese Chicken salad on wonton crisp
Mini Mushroom and Pecan Veggie Burgers

(selection of some hors d’oeuvres may incur an extra cost)

Amusé Course

Pan-seared diver scallop (add $3 for amusé course)

Soup Course

(optional)

Traditional Italian Wedding
Butternut Squash Bisque
Pasta e Fagioli
New England Clam Chowder
Chilled Gazpacho or Vichyssoise
Shrimp and Corn Chowder
Lobster Bisque

(soup course is priced between $1 and $4)

Salad Course

Mixed Greens Salad
goat cheese, sun-dried cherries and toasted almonds with honey balsamic vinaigrette and garnished with plantain chip

Garden Salad
julienne carrots, crumbled feta cheese, sliced cucumbers, braised artichoke hearts and cherry tomatoes with poppy seed vinaigrette

Classic Caesar Salad
romaine hearts tossed with croutons, grated Parmigiano cheese and our classic Caesar dressing, garnished with julienne sun-dried tomatoes and shaved Parmigiano-Reggiano

Intermezzo

(Choice of homemade sorbetto)

Lemon, Raspberry, Tangerine, Green Apple or Peach Sorbetto
Pomegranate or Blood Orange Sorbetto
(for pomegranate or blood orange, please add $2)

Entrée Course

(most rehearsal dinners include 3-4 main-course options)

Pan Roasted Free Range Chicken (add $3) with sautéed exotic mushrooms, organic vegetables, roasted shallots, truffled parmigiano risotto and natural pan jus

Pistachio Chicken oven roasted chicken breast with Dijon mustard and encrusted with pistachios, served with a dill cream sauce over couscous pilaf and sautéed vegetables

Truffle-Honey Glazed Salmon pan-roasted Atlantic salmon filet served with mashed sweet potatoes and a cinnamon toasted almond and micro-green salad

Pan Roasted Salmon with roasted butternut squash, pecan compound butter and sautéed Brussels sprouts chips

Pan Roasted Pork Tenderloin Dijon mustard and rosemary roasted pork tenderloin served with a Dijon cream sauce, mushroom risotto and roasted vegetables

Filet Mignon (add $8) grilled center cut eight-ounce filet, served with a roasted shallot and green peppercorn demi-glace,mashed potatoes and grilled asparagus

Sesame Seared Scallops (add $8) day-boat diver caught sea scallops seasoned with sesames and pan seared, served with a port wine reduction, sautéed arugula and a candied walnut and butternut squash risotto

Veal Chop (add $8) tender nine-ounce veal chop pounded thin, wrapped with aged prosciutto di parma and asiago cheese, pan roasted and served with a classic veal demi glace, mashed potatoes and grilled asparagus

Roasted Rack of Lamb (add $9) mint pesto marinated rack of lamb, garnished with mint pesto and served with glazed carrots, garden vegetables and buttermilk mashed potatoes

Roasted Cauliflower and Artichoke Pasta finely cut roasted cauliflower and artichoke hearts sautéed in garlic and served in a white wine cream sauce over homemade fettuccini pasta

Mediterranean Pasta house crafted pappardelle tossed with sautéed sun-dried tomatoes, artichoke hearts, kalamata olives and spinach in our creamy feta sauce with oregano and basil

Primavera Pasta Sautéed garden vegetables served over house crafted fettuccini pasta in parma rosa, sherry cream or marinara sauce

Tenderloin Tip Tortellini (add $3) Filet mignon tips sautéed with shiitake, button and portabella mushrooms, roasted garlic, baby spinach and roasted shallots, finished in a Marsala cream sauce over goat cheese and ricotta stuffed house-crafted tortellini

Tortellini Parma Rosa goat cheese and ricotta stuffed house-crafted tortellini served with parma rosa sauce

Ravioli ricotta and roasted vegetable stuffed house-crafted ravioli served with marinara sauce

(selection of some entrées may incur an extra cost)

Dessert

Choose any homemade gelato
Individual Chocolate Lava Cake with Hazelnut Gelato (add $4 per person)
Cheesecake with Caramel Gelato (add $4 per person)

29.50 per person
20% service charge A la carte Beverages

Reception

Crostini with Bruschetta
Shrimp Salad on toasted pumpernickel (add $2)
Chicken Salad on Crouton (add $1)
Crudite Vegetables with Vegetable, Hummus or Roasted Red Pepper Dip (add $2)
Brie and walnut on crouton (add $2)

Salad Course

Garden Salad
julienne carrots, crumbled feta cheese, sliced cucumbers, braised artichoke hearts and quartered cherry tomatoes with poppy seed vinaigrette and garnished with a tuft of truffled micro greens

Classic Caesar Salad
romaine hearts tossed with croutons, grated Parmigiano cheese and our classic Caesar dressing, garnished with julienne sun-dried tomatoes and shaved Parmigiano-Reggiano

Entrée Course

(most rehearsal dinners include 3-4 main-course options)

Tortellini Parma Rosa goat cheese and ricotta stuffed house-crafted tortellini served with parma rosa sauce

Fettuccini Bolognese traditional Italian recipe with cured pancetta, prosciutto di Parma, ground beef, veal and pork served in a homemade marinara over house crafted fettuccini pasta garnished with parmigiano cheese

Cauliflower and Artichoke Pasta finely cut roasted cauliflower and artichoke hearts sautéed in garlic and finished in a white wine cream sauce over homemade fettuccini pasta

Ravioli homemade ravioli served with coordinating sauce

Mediterranean Pasta House crafted pappardelle pasta tossed with sun-dried tomatoes, artichoke hearts, kalamata olives and spinach in our feta sauce with oregano and basil

Pasta Primavera sautéed garden vegetables tossed in sherry cream sauce served over fettuccini pasta

Dessert

Choose any homemade gelato
Individual Chocolate Lava Cake with Hazelnut Gelato (add $4 per person)
Cheesecake with Caramel Gelato (add $4 per person)

23.00 per person
20% service charge
A la cart Beverages

Download the full Rehearsal Dinners Menu (PDF)

Host a perfect rehearsal dinner at Caffé Gelato. Choose one of 3 private dining rooms. Enjoy a reception and cocktail hour in the lounge and bar. Caffé Gelato’s expert planners work with you to design a custom menu. The restaurant is adorned with candlelit walls, high-backed booths, candles, a temperature-controlled wine cellar and full service bar. Caffé Gelato hosts rehearsal dinners for up to 75 people.

Off-premesis catering for rehearsal dinners is available at many excellent venues: Caffé Gelato is a preferred caterer at The Judge Morris Estate, The Blue Bell Barn, and many others. For a complete listing, see our Venues page.  Caffé Gelato can also cater to your home.

Gluten Free Catering is available. We are happy to fulfill any special requests. Our menu may contain the following allergens: Dairy, egg, peanut, tree nut, soy, wheat, gluten, shellfish and fish. Consuming items served raw or under-cooked may increase your risk of food borne illness, especially if you have certain medical conditions.