With onions and olives in a light tomato sauce.
With gaetta olives, anchovies and plum tomatoes.
With garlic, grated cheese, fresh basil and pinoli nuts.
Penne, peas and prosciutto in a light cream sauce.
In a basil cream sauce.
Breast of chicken sauteed with sweet and hot peppers, onions, sliced potatoes and mushrooms in a white wine sauce.
Breast of chicken dipped in egg batter, white wine, lemon and butter.
Breast of chicken sauteed with shallots, hazelnut liqueur and macadarnia nuts.
Breast of chicken sauteed with shallots, hazelnut liqueur and macadamia nuts.
Breast of chicken sauteed with garlic, shallots, tomatoes and sherry cream sauce tossed with penne pasta.
Breast of chicken rolled with prosciutto, asparagus and fontina cheese, baked and topped with light cream sauce.
Half long island duck semi debaned, served in an orange rosemary grand marnier sauce.
Grilled pork tenderloin served with chopped parsley and lemon crown.
Pork tenderloin cutlets sauteed with red apple slices in an apple jack brandy sauce.
Sauteed with hot and sweet peppers, onions, mushrooms and sliced potatoes in a white wine sauce.
Medallions of veal sauteed with freshly sliced mushrooms in a marsala wine sauce.
Medallions of veal topped with prosciutto, shrmp and home made mozzarella, served in a light brandy cream sauce with mushrooms.
Medallions of veal and jumbo shrimp dipped in egg batter and sauteed in butter, white wine and lemon sauce.
Veal medallions sauteed in butter, blended with a touch of sage and sherry wine on a bed of spinach topped with prosciutto and homemade mozzarella.
Veal medallions sauteed in butter, white wine, topped with jumbo lump crabmeat and asparagus finished with a light bearnaise sauce.
16 Ounce prime sirloin charbroiled.
16 Ounce prime sirloin charbroiled, then sauteed with mixed olives and mushrooms.
Two 6 ounce filets charbroiled to liking served with a side of bearnaie sauce.
Two 6 ounce filet mignons, pan seared and served in a reduction of port wine sauce.
Three thick juicy lamb chops broiled to liking and served with mint jelly.
Three thick juicy lamb chops broiled to liking served over a bed of spinach.
Fresh flounder broiled in white wine, butter and lemon.
Fresh flounder dipped in egg batter, sauteed in a butter, white wine and lemon sauce.
Sea scallops broiled with white wine, lemon and butter.
Jumbo shrimp dipped in egg batter, sauteed with white wine, lemon and butter sauce.
Jumbo shrimp sauteed with a choice of light red or fra diavlo sauce over linguine.
Flounder, shrimp, scallops, clams and lobster tail, with a light butter sauce, Served to perfection.
Mussels, shrimps scallops, clams and lobster tail, simmered in a plum red sauce over linguine.
Topped with white wine cream sauce.
Served with pasta.
Topped with a mushroom gravy.
With bacon and onions.
With apples and cranberry in a brandy cream sauce.
Grilled black angus filet mignon served with a merlot wine sauce.
Menu for La Bove Grande Banquet Facility provided by Allmenus.com
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