CONTACT:
All year round e-mail:
christine@sonomarcella.com

November-April:
Sono Marcella
Christine Y. Hickman
690 Gonzales Rd.
Santa Fe, NM 87501

May-October:
Sono Marcella
Christine Y. Hickman
Via Volte della Pace 17/A
06122 Perugia Italia

Catered Italian Dinners
Appetizer/Cocktail Party Suggestions
Cooking Class Menus

 

CATERED ITALIAN DINNERS

MENU I
Mixed Nuts with Sage & Garlic
Crostini with Fig-Orange Jam and Creamy Gorgonzola
Artichoke Crusted Salmon Fillets with Mint-Tomato Vinaigrette
Lemon-Saffron Couscous
Braised Asparagus
Olive-Studded Rolls
Winter Greens, Pomegranate, Walnut & Ricotta Salata Salad
Pear & Almond Tart with Clementine Mascarpone Cream

MENU II
Sicilian Baked Ricotta with Crostini, Grapes, Sapa & Olives
Chestnut & Potato Gnocchi with Wild Mushroom Sauce
Fig & Walnut Focaccia
Seared Pork Bocconcini with Mostarda
Sautéed Winter Greens with Pancetta & Almonds
Arugula, Shaved Fennel, & Blood Orange with White Balsamic Vinaigrette
Rosemary Pear "Pizza" with Gorgonzola Mousse

MENU III
Artichoke Custards with Fava Bean Puree on Baby Greens
Pea, Mint & Lemon Risotto
Herbed Flatbreads
Braised Lamb Shanks with Rosemary & Capers
Crispy Smashed Roasted Potatoes & Fennel with Fried Shallots
Sweet Ricotta & Coffee Mousse with Orange-Hazelnut Olive Oil Biscotti

MENU IV
Rosemary & Orange Roasted Olives
Shrimp with Basil-Garlic Butter
Torta al Testo (Perugia flatbread)
Arugula & Goat Cheese Ravioli with Piñon & Lemon Butter
Pan-Roasted Game Hens in Pomegranate Sauce
Green Beans with Pancetta & Mint
Chocolate-Pistachio Torte with Warm Chocolate Ganache & Cinnamon Mascarpone
 

APPETIZER/COCKTAIL PARTY SUGGESTIONS

MENU I
Hazelnuts, Roasted with Thyme
Cashews with Crispy Sage & Garlic
Warm Spiced Olives with Ricotta Salata
Crisp Rosemary Flatbreads
Parmigiano Biscotti
Black Olive Grissini
Asiago Gougère Puffs
Frittata Pinwheels with Goat Cheese, Sun-dried Tomato & Olives
Tri-color Frittata Bites
Citrus-Mint Marinated Shrimp
Sautéed Shrimp with Artichoke Pesto
Black Sesame Salmon Balls with Sapa (Grape-Must Sauce)
Olive-Oil Poached Salmon with Tomato-Onion Jam
Roast Pork Tenderloin with Citrus Mostardo
Pancetta Wrapped & Broiled Asparagus with Herbed Mustard
Mini Focaccia Sandwiches with Sautéed Rapini & Mozzarella
Grilled Eggplant & Ricotta Flatbread Bites
Baby Pizzas-various
Blue Cheese Caramelized Onion Squares
Figs in Balsamic Glaze with Mozzarella Bocconcini
Fried Mozzarella with Prosciutto & Arugula
Walnut & Gorgonzola Tartlets with Pear
Broiled Ricotta Bruschette with Olives & Sun-Dried Tomato
Fava Bean and Rapini Bruschette
Prosciutto Cones Stuffed with Pea Cream Purée
Polenta-Semolina Disks with Porcini
Mascarpone-Pecan Stuffed Dates
Chocolate Truffles
Frosted Grapes & Honeyed Mascarpone
Sweet Herbed Shortbreads
 

COOKING CLASS MENUS

MEAT & POTATOES-UMBRIAN STYLE
Mozzarella Bocconcini with Herb Sauce
Torta al Testo
Potato Gnocchi with Oven-Dried Tomato Basil Sauce
Beef Tagliata on Arugula Salad with Parmigiano-Reggiano Shavings
Champagne Zabaglione & Seasonal Fruit
Local Chocolates

STUFFED GNOCCHI WORKSHOP
Wild Mushroom-Filled Potato "Ravioli" with Brown Butter
Sausage-Stuffed Polenta Gnocchi in Marinara Sauce
Apricot-Filled Potato Gnocchi in Cinnamon Sugar Crumbs
Mixed Greens Salad with Plum & Parmigiano-Reggiano Shavings
Oranges in Red Wine with Rosemary Shortbread

TUTTO PESCE
Olive Oil Fried Almonds
Fresh Fish Brandade Bruschette
Wilted Greens with Garlic & Anchovies
Cioppino (Ligurian Fish Stew)
Zucchini-Stuffed Calamari on Spring Greens
Polenta, Almond & Lemon Torte with Mascarpone Cream & Fresh Berries

ABRUZZO
Bruschette with Fava Bean Puree & Sautéed Greens
Prosecco & Strawberry Risotto
Lamb Stew Agrodolce with Olive Salsa
Artichokes in Marsala
White Chocolate-Coated Grapes with Orange Mascarpone & Poppyseed Shortbread

CUCINA UMBRA
Garlic Shrimp with Sun-dried Tomato Pesto
Grilled Zucchini & Eggplant Rollups
Chicken Breasts Stuffed with Olives, Prosciutto & Parmigiano-Reggiano
Roasted Red Bell Pepper Salad with Capers & Almonds
Chestnut-Chocolate Semifreddo with Local Chocolates

CUCINA VEGETARIANA
Warm Lemon & Rosemary Olives
Torta al Testo
Zucchini Flowers Stuffed with Parmigiano-Reggiano
Chilled Cream of Green Tomato Soup with Bruschette
Potato Gnocchi with Black Truffle
Grilled Red Bell Pepper Salad with Hazelnuts & Aged Pecorino
Ricotta Pudding with Roasted Grapes

TAVOLA ITALIANA
Mini Frittatas with Mustard Greens & Caramelized Onion
Butternut Squash Risotto
Lemon Chicken, Roasted on Fennel & Olives
Asparagus, Pistachio & Parmigiano-Reggiano Salad
Ricotta Cheesecake Napolitana

PRANZO a PERUGIA
Fennel Toasted Almonds
Prosciutto & Arugula Frittata Wheels
Garganelli Pasta with Pear, Mascarpone & Pecorino
Pork Medallions with Spinach, Raisins & Pine Nuts
Mixed Greens with Fennel, Apple & Walnuts
Dried Plum Galette with Thyme Cream

MEDITERRANEAN FLAVORS
Herb Jam with Olives & Preserved Lemons
Syrian Pita Bread
Arugula & Goat Cheese Ravioli
Salmon Fillet Poached in Olive Oil with Aioli & Pomegranate Molasses
Mixed Greens, Shaved Fennel & Grapefruit Salad with Toasted Walnuts
Lemon Brûlée Tart with Honey-Glazed Figs

MOROCCAN KITCHEN
Kefta (ground meat) on Skewers
Moroccan Bread
Eggplant Salad, Rabat Style
Sweet Grated Carrot Salad
Lamb Tagine with Apricots & Almonds
Pumpkin Couscous
Sesame Seed, Almond & Honey Cone
Moroccan Tea

INDIAN CURRY
Oven-Grilled Naan
Coriander & Mint Chutney
Sautéed Spinach Raita
Chicken in Fried Masala
Roasted Eggplant with Mustard Oil
Saffron Basmati Rice
Fresh Fruit in Rose-Flavored Cream
Spicy Chai Tea

SOLAMENTE TAPAS
Potato Tortilla with Whiskey Sauce
Shrimp & Green Onion Pancakes
Chicken Legs with Prunes & Nuts in Berry Sauce
Radicchio, Arugula, Blood Orange, Raisin & Piñon Salad
Fried Goat Cheese with Honey
Almond Flan

LEMONGRASS & GINGER II
Ginger-Spiced Cucumber
Imperial Shrimp Rolls with Coriander & Peanuts
Chicken Lemongrass Curry on Cellophane Noodles
Green Papaya Salad with Pork
Jackfruit Ice Cream


For more information, contact
christine@sonomarcella.com