Seats up to 50 comfortably.
(the minimum number of guests required to reserve will increase during the holiday season)

To reserve the dining room for the whole night Monday,
the minimum is 12 persons.

Tuesday thru Thursday - 18 person min.

Friday - 40 person min.

Menu will be Custom Designed from the choices below.

- COCKTAIL HOUR -
Cocktail Party Pricing For Select Evenings Only

$29.95 Per Person
For 2 Hours

Passed Hors D'Oeuvres

Roast Vegetable on Toast

Tomato Bruschetta/cannelloni bean on toast

Portabello Mushroom Nut & Herb Crust with Honey Dijon

Wild Mushroom Risotto on Spoons

Spidino

Specialty Taverna whole wheat Taverna Pizza
(Artichoke Pizza and Olive and Goat Cheese Pizza Sliced)

$39.95 Per Person
For 2 Hours

Passed Hors D'Oeuvres

Braised Beef Farro on Spoons

Tomato Bruschetta/cannelloni bean on toast

Portabello Mushroom Nut & Herb Crust with Honey Dijon

Wild Mushroom Risotto with Shrimp

Spidino

Crab cakes

Scallops wrapped in Duck Bacon

Specialty Taverna whole wheat Taverna Pizza
(Artichoke Pizza and Olive and Goat Cheese Pizza Sliced)

Lobster Soup with Tail Meat and Tomato in a Lobster Broth with Tarragon with a Touch of Cream

Lobster Salad with Mango, Upland Cress, Fennel, Tarragon with Orange Sherry Vinaigrette

Foie Gras, Pan Seared, with Madeira Port Syrup, Grilled Apple Polenta, Fig Jelly and Greens

Endive Salad with Gorgonzola, Baby Greens,
Walnuts with Pear Chips and Hazelnut Vinaigrette

Pan-Seared Sea Bass with Black Olive, Caper, Anchovy, Garlic and Oil Sauce
Chambre Vilamoura Over Creamy Friulian White Polenta

Rosemary Parpadelle with Veal, Beef and Sausage Ragu

Pennoni in a Tomato Sauce with Pancetta and Onion

Capellini with Lobster, Shrimp, Clams, Mussels and Scallops in a Lightly Spiced Safron Broth

Grilled Shrimp served over Wild Mushroom Farrato with Truffle Oil

Please refrain from smoking
An additional pasta or salad course may be added for $9.

- Second Course -

Mediterranean Sea Bass wrapped in Paper-thin Potato with Caramelized Onion, Fennel Risotto
with Braised Leeks and a Zucchini Sauce

Tuna in a Red Currant Crust with a Mango and Fennel Baby Green Salad

Chilean Sea Bass Topped with a Mushroom, Dried Tomato, Nut & Herb Crust with Swiss chard
and a Spumante Reduction

alberghi a BratislavaShrimp and Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Medallions of Filet Mignon with Broccoli Rabe, Porcini Mushrooms, Roasted Shallot and Scallion,
served with Brown Lentils

alberghi a LosannaBraised Veal, Artichokes and Leeks with Root Vegetable Risotto and Baby Haricot Beans

Grilled Rack of Wild Boar with Butternut Squash, Swiss Chard, Mushrooms, Red Pepper, Corn,
Wild Boar Sausage and Farro with a Port Wine Reduction

Sauteed Veal Scaloppini With Artichoke Hearts, Asparagus, Sun Dried Tomatoes
And Wild Mushrooms in a Marsala Truffle Sauce

- Dolce -

Includes dessert, Coffee, Tea, Cappuccino or Espresso

Three Courses

$57.

Tax & gratuity not included
An Additional cheese course may be added for $8.
Water, butter & salt served upon request

Click Here To Make Reservations

- SAMPLE MENU 1 -
$65 per person
FOOD ONLY
(Higher end Hors D'Oeuvres)

Cocktails with Passed Hors D'Oeuvres

- First Course -
Choice of

Shrimp Bisque

Lobster Salad with Mango, Upland Cress, Fennel, Tarragon with Orange Sherry Vinaigrette

Baby Arugula, Radicchio, Endive Salad with Roasted Pancetta, Crispy Apple & Pear,
Gorgonzola and Walnut with Apple Balsamic Vinaigrette

Grilled Shrimp served over Wild Mushroom Farrato with Truffle Oil

Pennoni in a Tomato Sauce with Pancetta and Onion

Entree Course
Choice of

Chilean Sea Bass Topped with a Mushroom, Dried Tomato, Nut & Herb Crust
with Swiss chard and a Spumante Reduction

Shrimp and Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Medallions of Filet Mignon with Potato Gnocchi, Tomato, Parmigiana and Spinach with Bordelaise

Braised Veal, Artichokes and Leeks with Root Vegetable Risotto and Baby Haricot Beans

Dessert

Petit Chocolate Souffle with Italian Cheesecake, Petit Fours and Vanilla Gelato

This Evening's Wine Selection

Chardonnay Stags Leap Artemis 2001 from Napa Valley, California
Cabernet Sauvignon Stags Leap 2001 from Napa Valley, California


ALL ALCOHOL ADDITIONAL

- SAMPLE MENU 2 -
$62 per person
FOOD ONLY

- First Course -
Choice of

Seared Diver Scallops with Duck Bacon and Root Vegetable Risotto

Lobster Soup with Tail Meat and Tomato in Lobster Broth with Tarragon and a Touch of Cream

Pennoni in a Tomato Sauce with Pancetta and Onion

Foie Gras, Pan Seared, with Madeira Port Syrup, Grilled Apple Polenta, Fig Jelly and Greens

- Second Course -

Medley of Lettuces and Tomatoes tossed in Sherry Wine Vinaigrette

- Entree Course -
Choice of

Chilean Sea Bass Topped with Mushroom, Dried Tomato, Nut & Herb Crust
with Swiss chard and a Spumante Reduction

Tuna in a Red Currant Crust with Mango and Fennel Baby Green Salad

Medallions of Filet Mignon with Potato Gnocchi, Tomato, Parmigiana and Spinach with Bordelaise

Sauteed Veal Scaloppini with Artichoke Hearts, Asparagus, Sun Dried Tomatoes and Wild Mushrooms
in a Marsala Truffle Sauce

- Dessert -

Chocolate Torte and Italian Cheesecake served with Vanilla Gelato and Petit Fours
Coffee and Tea

This Evening's Wine Selection

Fiano Di Avellino Aminca from Campagna, Italy 2002
Super Tuscan Il Merlotto from Tuscany, Italy 1997


ALL ALCOHOL ADDITIONAL

- SAMPLE MENU 3 -
$57 per person
FOOD ONLY

Cocktails with Passed Hors D'Oeuvres

- First Course -

Baby Arugula, Radicchio, Endive Salad with Roasted Pancetta, Crispy Apple and Pear,
Gorgonzola and Walnuts with Apple Balsamic Vinaigrette

- Entree Course -
Choice of

Shrimp and Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Medallions of Filet Mignon with Potato Gnocchi with Tomato, Parmigiana and Spinach with Bordelaise

Pieces of Boneless Free-Range Chicken Breast sauteed with Garlic, Fresh Herbs
and White Wine (Sausage Optional), served with Mashed Potatoes

Pennoni in a Tomato Sauce with Pancetta and Onion

- Dessert -

Coffee and Tea
Petit Chocolate Souffle and Italian Cheesecake with Vanilla Gelato, and Petit Fours


ALL ALCOHOL ADDITIONAL

- SAMPLE MENU 4 -
$57 per person
FOOD ONLY

Passed Hors D'Oeuvres

- First Course -

Medley of lettuces and Tomatoes tossed in Sherry Wine Vinaigrette

- Entree Course -
Choice of

Chilean Sea Bass Topped with a Mushroom, Dried Tomato, Nut & Herb Crust
with Swiss chard and a Spumante Reduction

Shrimp and Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Medallions of Filet Mignon with Potato Gnocchi with Tomato, Parmigiana and Spinach with Bordelaise

Pieces of Boneless Free-Range Chicken Breast sauteed with Garlic, Fresh Herbs
and White Wine (Sausage Optional), served with Mashed Potatoes

- Dessert -

Coffee and Tea
Petit Chocolate Souffle and Italian Cheesecake with Vanilla Gelato, and Petit Fours

This Evening's Wine Selection

Pinot Grigio Zenato 2002
Rosso di Montalcino Col D Orca spezaeri 2002


ALL ALCOHOL ADDITIONAL

- SAMPLE MENU FOR SUNDAY EVENTS -
Menu Greeting Can Be Personalized
The Selections can be Custom Designed

- First Course -
Choice of

machines a sous strategie Penne with Tomato and Basil Sauce
Or
Baby Arugula, Raddichio and Endive with Roasted Pancetta, Apples, Pear, Roasted Walnuts,
Gorgonzola and Apple-Balsamic Vinaigrette

- Entrée Course -
Choice of

Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Crepes stuffed with Ricotta Cheese, Wild Mushroom, Spinach and Sun-Dried Tomato
in a Light Tomato Sauce

hotel rooms PoznanFree-range Chicken with Fresh Mushrooms, Sweet Peppers, Onions, Spinach
& Paper thin, Crispy PotatoesSauteed Veal Scaloppini with Artichoke Hearts, Asparagus, Sun Dried Tomatoes and Wild Mushrooms
in a Marsala Truffle Sauce

- Dessert -

Pastry Chef Sampler

2 Menu Options
For 3 Courses (Pasta or Salad, Entrée Selection and Dessert Sampler) and Open Bar (House Pours Only)
and Wine Selections from our $21 Wine List.
Or

2 Menu Options
For 3 Courses (Pasta or Salad, Entrée Selection and Dessert Sampler) and Open Bar (House Pours Only)
and Wine Selections from our $21 Wine List.
Or
4 Courses (Salad Course, Pasta Course, Entrée Selection and Dessert Sampler) Alcohol not included
Each Option would be $75 per person with a 35-person minimum
Tax and Gratuity not included


WHEN NUMBER OF GUESTS INCREASE,
PRICE MAY ADJUST SIGNIFICANTLY

- 5 COURSE SAMPLE TASTING MENU FOR SATURDAY EVENTS -

Passed Hors D'Oeuvres

- First Course -

Lobster Soup with Tail Meat and Tomato in a Lobster Broth
with a Touch of Cream

- Second Course -

Beet Salad with Haricot Vert, Asparagus, Artichoke Hearts, Mache,
Frisse in a Smoke Tomato Vinaigrette

- Entrée Course -
Choice of

Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Pieces of Free-Range Chicken Breast, sauteed with Garlic, Herbs
and White Wine Served with Mashed Potatoes

Medallions of Filet Mignon with Potato Gnocchi, Tomato, Parmigiana
and Spinach with Bordelaise

Veal Scaloppini, Topped with Sage, Prosciutto, Eggplant, Mozzarella and Plum Tomato
over Spinach and a Madeira Demi Glaze Sauce

- Dessert -

Petit Chocolate Souffle and Italian Cheesecake served with Vanilla Gelato
and Petit Fours

Coffee and Tea

$125 Per Person with a 35 Person Minimum
Price may adjust if guest list is larger than 45 people

- SAMPLE LUNCH MENU -
Menu Greeting Can Be Personalized

- First Course -
Choice of

Penne with Tomato and Basil Sauce
Or
Baby Arugula, Raddichio and Endive with Roasted Pancetta, Apples, Pear, Roasted Walnuts,
Gorgonzola and Apple-Balsamic Vinaigrette

- Entrée Course -
Choice of

Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Crepes stuffed with Ricotta Cheese, Wild Mushroom, Spinach and Sun-Dried Tomato
in a Light Tomato Sauce

Sauteed Veal Scaloppini with Artichoke Hearts, Asparagus, Sun Dried Tomatoes and Wild Mushrooms
in a Marsala Truffle Sauce

- Dessert -

Pastry Chef Sampler

$25 per Person with a 40 Person Minimum for Food Only
Not including Beverages, Alcohol and Gratuity

- SAMPLE LUNCH MENU (4 COURSE) -

- First Course -

Penne with Tomato and Basil Sauce

- Second Course -

Baby Arugula, Raddichio and Endive with Roasted Pancetta, Apples, Pear, Roasted Walnuts,
Gorgonzola and Apple-Balsamic Vinaigrette

- Entrée Course -
Choice of

Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Sauteed Veal Scaloppini with Artichoke Hearts, Asparagus, Sun Dried Tomatoes and Wild Mushrooms
in a Marsala Truffle Sauce

Free-range Chicken with Fresh Mushrooms, Sweet Peppers, Onions, Spinach
& Paper thin, Crispy Potatoes

Risotto with Porcini, Shitake, Portobello and Truffle Oil with Grilled Shrimp

- Dessert -

Pastry Chef Sampler

$34.95 per Person with a 30 Person Minimum for Food Only
Not including Alcohol and Gratuity

Menu Selections Can Be Custom Designed

- SAMPLE LUNCH MENU (3 COURSE) -

Menu Greeting Can Be Personalized

- First Course -
Choice of

Penne with Tomato and Basil Sauce
Or
Baby Arugula, Raddichio and Endive with Roasted Pancetta, Apples, Pear, Roasted Walnuts,
Gorgonzola and Apple-Balsamic Vinaigrette

- Entrée Course -
Choice of

Salmon Seared, in a Leek Sauce with Asparagus and Braised Leeks
served with Creamy Truffle Polenta

Crepes stuffed with Ricotta Cheese, Wild Mushroom, Spinach and Sun-Dried Tomato
in a Light Tomato Sauce

Free-range Chicken with Fresh Mushrooms, Sweet Peppers, Onions, Spinach
& Paper thin, Crispy Potatoes

- Dessert -

Pastry Chef Sampler

$29.95 per Person with a 40 Person Minimum
including Soda & Tea

Menu Selections Can Be Custom Designed

Click Here To Request More Information

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