Cattani Catering & Kitchen

Assorted Italian cured meats, artisanal cow, sheep and goat cheeses, accompanied by truffle honey and grilled crustiniю

Hand pulled creamy burrata cheese, topped with house-made balsamic fig jam, thinly sliced prosciutto di Parma and grilled crustini.

Jumbo shrimp, lightly fried and topped with a pineapple chili agro dolce sauce.

Ground beef, pork and veal meatballs, pan fried and slow simmered in a San Marazano tomato sauce served over creamy polenta topped with shaved caciocavallo cheese.

Rosemary and garlic cannellini bean puree - truffle edamame hummus - house-made spicy n'duja, served with our Italian style chips and grilled crustini.

Romain lettuce tossed with imported Italian tuna, sharp provolone, salami, cherry tomatoes, cucumbers, black olives, celery and roasted red peppers, tossed in a roasted shallot and garlic vinaigrette.

Crisp hearts of romaine lettuce, shaved Parmigiano, toasted focaccia croutons and crispy chick peas, tossed in a creamy roasted garlic Caesar dressing.

Zinfandel poached pears, baby greens, glazed pecans and Maytag blue cheese tossed with a white balsamic triple berry vinaigrette.

Baby greens topped with fresh seasonal fruit, diced mango, dried cranberries, crumbled Gorgonzola cheese, glazed pecans and tossed with a sangria vinaigrette.

Baby greens with cucumber, grape tomatoes, shaved carrots, black olives and diced celery accompanied by a honey balsamic vinaigrette.

Mini pasta shells tossed with quattro formaggio bechamel sauce, black truffle and wild mushroom pesto, a touch of Marsala wine baked and topped with panko breadcrumbs.

Mini pasta shells tossed with a bleu cheese fondu, cracked black pepper, sun-dried fig jam and pistachio panko breadcrumbs.

Mini pasta shells tossed with quattro formaggio bechamel sauce, crumbled bacon, guaniciale, egg yolk, carmelized onions, grated pecorino Romano and a touch of marscapone cheese topped with panko breadcrumbs.

Mini pasta shells tossed with creamy seafood bechamel sauce, jumbo crabmeat, baked and topped with old bay seasoned panko breadcrumbs.

Herb roasted pork belly, thinly sliced and topped with a Calabrian chili relish, shaved provolone cheese, finished with fried broccoli rabe on a rustic seeded torp.

Pan fried, breaded chicken cutlets topped with marinated peperonata, shaved Parmigiano and aged balsamic on a rustic seeded torp.

Meatball. House-made ground beef, pork and veal meatballs, pan fried and topped with San Marzano tomato sauce, stracciatella and baby arugula on a rustic seeded torp.

Balsamic grilled chicken, pesto, mixed greens, fresh mozzerella cheese and marinated roasted red peppers on a rustic seeded torp.

Sopressata, salami, prosciutto di Parma, coppa and sharp provolone topped with lettuce and tomato drizzled with a Italian herb vinaigrette on a rustic seeded torp.

12 hour slow braised pork butt, tossed in a house-made espresso spiked BBQ sauce topped with a spicy slaw on a semolina ciabatta bread.

Slow braised beef short rib, topped with caramelized onions, horseradish aioli and aged cheddar cheese on semolina ciabatta bread.

Creamy Gorgonzola, prosciutto di Parma, baby arugula and balsamic fig jam on semolina ciabatta bread.

Herb roasted turkey breast, topped with pickled red onions, pepperoncini peppers, arugula and sharp provolone, served on a rustic seeded garlic bread.

Crispy applewood smoked bacon, cherry tomatoes and baby arugula tossed in a roasted garlic and extra virgin olive oil over hand rolled cavatelli pasta, finished with freshly shaved Asiago cheese.

Ground beef, pork and veal slow simmered in San Marzano tomatoes, finished with whipped black pepper ricotta over bucatini pasta.

Spaghetti with fresh cracked black pepper, Parmigiano Reggiano and butter.

Gemelli pasta tossed with shitake mushrooms, broccoli rabe, diced chicken breast, Calabrian chili and roasted garlic in a citrus scampi sauce finished with shaved caciocavallo cheese.

A Roman classic - Italian tuna, roasted garlic, caramelized onions and plum tomatoes, finished with fresh basil over spaghetti pasta.

Diced red onions sauteed with vodka, butter, cream and crushed tomatoes finished with pecorino Romano cheese.

House-made ricotta gnocchi tossed with 8-hour slow braised beef short rib ragout, finished with freshly shaved Romano cheese and English peas.

Slow braised crumbled Italian sausage, caramelized onions, roasted red peppers, fresh basil and roasted garlic, tossed with ziti pasta, finished with a touch of marinara sauce and shaved provolone cheese.

A signature dish from our home town in Umbria. Penne pasta tossed with crumbled applewood smoked bacon, sweet Italian sausage and Parmigiano cheese finished with fresh egg yolk and a touch of cream.

Penne pasta tossed with hand crushed San Marzano tomatoes, onions, garlic and fresh basil, finished with pecorino Romano cheese.

Spiced apple hand pie served warm with a scoop of Tahitian vanilla gelato with a salted caramel and fresh whipped cream.

Gluten-free flourless chocolate fudge cake topped with fresh whipped cream and drizzled with melted milk chocolate.

Double stacked luscious lemon cake layered with a lemoncello mascarpone mousse, finished with shaved white chocolate and fresh whipped cream.

House-made creamy vanilla cheesecake with a torched brown sugar crust finished with fresh berries and raspberry chambord reduction.

3 mini cannolis filled with imported sheep's milk ricotta and dark chocolate chip.

A scoop of Tahitian vanilla gelato drowned in a shot of hot, rich espresso.

Double chocolate chip brownie - served warm with a scoop of peanut butter gelato finished with melted chocolate and fresh whipped cream.