JOURNEY 02
THE ITALIAN
TABLE
Tuscany at golden hour—rustic, generous and made for passing.
Italian food understands something fundamental about a celebration: the best meals rarely feel hurried. They unfold.
This Journey is built around that idea—warm focaccia, good cheese, slow-cooked meats, pasta and vegetables meant to move around the table. Familiar enough to immediately feel inviting, but considered enough to make dinner worthy of the occasion.
CLASSIC · $38 PER GUEST
ELEVATED · $45 PER GUEST
Family-style at heart. Plated when the occasion calls for it.
BUILD YOUR ITALIAN TABLE ↓
FOR THE TABLE
A grazing table turns cocktail hour into the beginning of the meal. Italian meats, cheeses, bread and accompaniments are arranged for guests to help themselves, come back for another bite and gather around while the first glasses are poured.
Antipasto Board
The Italian aperitivo, spread across the table.
A generous arrangement of Italian cured meats, marinated and roasted vegetables, olives, peppers and other savory accompaniments with warm bread. Colorful, abundant and built for grazing.
Formaggi Board
A table for the cheese lovers.
A considered selection of soft, aged and bold Italian cheeses served with honeycomb, fruit, nuts and bread. A simple, generous way to begin the evening around the table.
SLOW COOKING.
GENEROUS PLATES.
Italian cooking doesn't need to shout. Give good ingredients enough time—slow-roast the pork, braise the beef, let the sauce develop—and dinner largely takes care of itself.
These are substantial, comforting dishes made for a table that isn't in a hurry.
ONE LAST ITALIAN INDULGENCE.
The Italian Table ends exactly as it should: coffee, cream, citrus, chocolate and something worth lingering over a little longer.
Porchetta Toscana
Pork loin wrapped in pork belly and slow-roasted with garlic, rosemary and fennel until crisp outside and tender within.
Braised Short Rib Ragù, Rigatoni
Beef braised for hours into a deep, rich ragù and tossed with rigatoni.
Pollo Cacciatore
Chicken braised “hunter style” in a rustic tomato and pepper sauce.
Lasagne Bianca ai Funghi
Layers of pasta and wild mushrooms in silky Fontina cream, finished with white truffle oil.
Creamy Polenta, Fontina
Slow-cooked polenta stirred until silky and finished with melted Fontina.
Sautéed Broccolini, Garlic & Chili
Tender broccolini quickly sautéed with garlic and a gentle touch of heat.
Roasted Fingerling Potatoes, Rosemary
Potatoes roasted until crisp outside and tender within, finished with fresh rosemary.
Caponata Siciliana
A classic Sicilian sweet-and-sour eggplant dish with olives and capers.
Tiramisu
The classic Italian coffee-soaked dessert, layered light and creamy.
Panna Cotta, Berry Compote
Silky set cream, delicately sweet and topped with a bright berry compote.
Limoncello Olive Oil Cake
A moist, tender olive oil cake brightened with lemon and a touch of limoncello.
Torta della Nonna al Cioccolato
A chocolate interpretation of the classic Tuscan custard tart, finished with toasted pine nuts.
CLASSIC · $38 PER GUEST
One starter · One main · One accompaniment · One dessert
ELEVATED · $45 PER GUEST
Two starters · Two mains · Two accompaniments · Two desserts
Signature Canapés · $4 each
Premium Canapés · $6 each
Grazing Display · $15 per guest
DOES THIS FEEL
LIKE YOUR TABLE?
You don't need to arrive with every dish chosen. Tell us what you're drawn to, who you're gathering and how you imagine dinner feeling. We'll help shape the Italian Table around your celebration.
01 THE WELCOME
START WITH
A LITTLE SOMETHING.
Italian hospitality rarely waits for dinner to begin. Start cocktail hour with warm, savory bites passed through the room, build a generous antipasto table, or combine the two and let guests graze as they arrive.
SIGNATURE CANAPÉS · $4 EACH
Whipped Gorgonzola & Honey Roasted Fig Crostini
Creamy blue cheese whipped smooth, drizzled with honey and topped with warm roasted fig.
Arancini al Telefono
Crisp fried risotto balls with molten mozzarella at the center—the classic Italian cheese pull.
Wild Mushroom & Taleggio Tartlets
Earthy sautéed mushrooms and melted Taleggio tucked into delicate pastry.
Caprese & Pesto Bruschetta
Tomato, mozzarella and pesto piled onto crisp grilled bread.
Crostini di Peperonata e Caprino
Sweet, slow-cooked peppers over tangy goat cheese and crisp toasted bread.
02 TO START
SETTLE INTO
THE TABLE.
The first course moves from creamy and indulgent to bright and rustic. Choose the beginning that suits the season, the rest of your menu and the way you want dinner to unfold.
Whipped Ricotta con Uva Arrostita
Cloud-like whipped ricotta topped with warm, olive oil-roasted grapes and served with warm focaccia.
Panzanella
A rustic Tuscan bread salad with ripe tomato and good olive oil.
Zuppa Toscana
A warm, comforting soup layered with tender potato and greens in a silky broth.
Caramelized Onion & Fig Crostata
A rustic, free-form tart baked with deeply caramelized onion and sweet fig, finished with a touch of balsamic.
03 THE MAIN COURSE
04 FOR THE TABLE
SOMETHING
ALONGSIDE.
Italian dinner is at its best when the table is a little crowded. Creamy polenta, greens, roasted potatoes and vegetables fill the spaces between the main dishes and give everyone another reason to reach across the table.
05 THE FINISH
06 BUILD THE JOURNEY
MAKE IT
YOUR TABLE.
The Italian Table sets the point of view. From there, choose how much variety you want the table to hold.
PREMIUM CANAPÉS · $6 EACH
Short Rib & Salsa Verde Polenta Bites
Rich braised beef over creamy polenta, brightened with a fresh herb salsa verde.
Prosciutto-Wrapped Melon & Mint
Sweet melon wrapped in delicate, salty prosciutto with fresh mint.
Beef Tartare on Parmesan Crisps
Hand-cut beef tartare served over a delicate, crackling Parmesan wafer.
Braised Pork Belly & Mostarda Spoons
Slow-braised pork belly finished with sweet-and-spicy Italian fruit mostarda.
Speck-Wrapped Fig Picks
Ripe fig wrapped in smoky cured ham and lightly warmed until the edges turn crisp.