PRIVATE DINING & FUNCTIONS

Below you will find a wide range of our menu proposals. Each menu proposal is customized for your function and guests’ needs, we take great care in putting together a menu that will best suit your group. Call or fill out an inquiry form to have a proposal put together for your next function.

-Chef/Owner Patrick Mendoza & The Monica’s Team

 

COCKTAIL RECEPTIONS FOR BUY-OUT EVENTS

 

HORS D’ OEUVRES

Priced per piece 

Olive all’Ascolana-Bruschetta al Pecorino-Pizzette con Capicolla e Fichi-Arancini di Funghi- Mini Caprese- Panzerotti- Caposante con Pancetta- Prosiciutto con Melone- Mini Polpette-Crostini alla Toscana-Patatini Ripieni con Salmone-Bigne Tonnato-Polpette picante di Ricotta-Carpaccio di Manzo-Bruschettini di Aragosta-Gamberoni-Polipo alla Griglia

 

LUNCHEON MENU PROPOSAL

 

FIRST COURSE

Antipasto di Campagna

A tasting of cured meats, imported cheeses, mixed olives,

marinated vegetables

Lattuga Romana all’Americana

Romaine hearts, shaved Pecorino Romano, rustic bread croutons, Caesar dressing

 

SECOND COURSE

Your choice of:

Pollo al Marsala

Sautéed chicken breast, with country ham, assorted mushrooms,

 Marsala wine sauce, served with sautéed spinach

Ravioli al Quattro Formaggi

Four cheese ravioli, tomato basil sauce

  Pappardelle alla Bolognese

Wide pasta ribbons, meat ragout Bologna style

 

DESSERT COURSE

 Pere al Forno

Red wine poached pears serveds with Mascarpone cheese

 

DINNER MENU PROPOSAL 

 

FIRST COURSE

served family style

Lattuga Romana all’Americana

Romaine hearts, shaved Pecorino Romano, rustic bread croutons, Caesar dressing

 

SECOND COURSE

Served individually

Tortelli di zucca

Pumpkin ravioli sautéed in brown butter & tarragon

 

THIRD COURSE

Your choice of:

Pollo al Marsala

Sautéed chicken breast, with country ham, assorted mushrooms,

Marsala wine sauce, served with sautéed spinach

Risotto di Asparagi

Sautéed asparagus, Spanish onions and

fresh herbs with white wine &  Arborio rice

Linguine allo Scoglio (Rosso o Bianco)

Linguine with local seafood, plum tomato sauce or garlic white wine sauce

Lasagna con Tuco di Pollo

Free-form lasagna layered, braised chicken ragout

 

DESSERT COURSE

Trio di Dolce

A taisting of flourless chocolate  cake,

Tiramisu and strawberry tart 

 

 

DINNER MENU PROPOSAL 

 

FIRST COURSE

served family style

Antipasto

Grilled and marinated vegetables

 

SECOND COURSE

Served individually

Tortelli di zucca

Pumpkin ravioli sautéed in brown butter & tarragon

 

THIRD COURSE

Your choice of:

Pesce del Giorno

Seasonal catch of the day

Risotto di Asparagi

Sautéed asparagus, Spanish onions and

fresh herbs with white wine &  Arborio rice

Linguine allo Scoglio (Rosso o Bianco)

Linguine with local seafood, plum tomato sauce or garlic white wine sauce

Lasagna con Tuco di Pollo

Free-form lasagna layered, braised chicken ragout

 

DESSERT COURSE

Trio di Dolce

A taisting of flourless chocolate  cake,

Tiramisu and strawberry tart 

 

DINNER MENU PROPOSAL 

 

FIRST COURSE

served family style

Antipasto di Campagna

A tasting of cured meats, imported cheeses, mixed olives,

marinated vegetables

Lattuga Romana all’Americana

Romaine hearts, shaved Pecorino Romano, rustic bread croutons, Caesar dressing

 

SECOND COURSE

Served individually

Ravioli di Funghi

Mushroom ravioli, porcini mushroom cream sauce

 

THIRD COURSE

Your choice of:

Filleto di Manzo

Pan roasted beef tenderloin medallion, garlic mashed

potatoes and sautéed spinach

Pesce del Giorno

Seasonal catch of the day

Risotto di Asparagi

Sautéed asparagus, Spanish onions and

fresh herbs with white wine &  Arborio rice

Linguine allo Scoglio (Rosso o Bianco)

Linguine with local seafood, plum tomato sauce or garlic white wine sauce

Lasagna con Tuco di Pollo

Free-form lasagna layered, braised chicken ragout

 

DESSERT COURSE 

Trio di Dolce

A taisting of flourless chocolate  cake,

Tiramisu and strawberry tart

 

 

DINNER MENU PROPOSAL

 

FIRST COURSE

Served individually

Insalata Caprese con Prosciutto

Imported buffalo mozzarella, vine-ripened tomatoes,

 extra virgin olive oil, basil, prosciutto

 

SECOND COURSE

Served individually

Cannelloni di Formaggio e Tartuffi

Homemade ricotta and truffle cannelloni

 

THIRD COURSE 

Your choice of:

Filleto di Manzo

Pan roasted beef tenderloin medallion, garlic mashed

potatoes and sautéed spinach

Pesce del Giorno

Seasonal catch of the day

Risotto di Asparagi

Sautéed asparagus, Spanish onions and

fresh herbs with white wine &  Arborio rice

Vitello alla Valdestana

Sautéed veal chop prosciutto, Fontina cheese,

 white wine sauce, asparagus spears 

Pollo Marsalla

Sautéed chicken breast, country ham, assorted

mushrooms, Marsala wine, sautéed spinach

 

DESSERT COURSE 

Trio di Dolce

A tasting of flourless chocolate cake,

Tiramisu and strawberry tart

  

Other selections available upon request, consult with our staff for combinations that will best suit your group.

The Commonwealth of Massachusetts suggests that the consumption of raw or undercooked meat, seafood, poultry and eggs, increases the risk of food borne illness.  Please inform your event coordinator if a person in your party has a food allergy.