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SAMPLE BANQUET MENUS
SAMPLE BANQUET MENUS

banquet menu chefOur banquet menu structure:

  • Minimum 20 guests

  • Entrées served with Caesar salad or soup, and dessert

  • Choice of (3) three entrées from any of the four menu tiers
    (Example: two entrées from sample menu #1 and one entrées from sample menu #3)
    Your price will be calculated according to the number of entrées ordered from each tier

  • Complimentary tea, coffee and soft drinks


    For more information or to discuss pricing and date availability,
    please call (985) 626-5619 or email: This email address is being protected from spambots. You need JavaScript enabled to view it.. 
Banquet Menu #1
(food $22, tax $2.04, gratuity $4.40, total $28.44)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    served with garlic croutons and shaved pecorino romano

2ND COURSE (CHOICE OF)
  • Meatballs and Spaghetti
    House-made, with pork, beef and veal over linguine pasta with marinara and fresh grated romano cheese
  • Eggplant Parmesan
    crispy eggplant rounds layered with tomato, spinach and marinara, baked with provolone cheese over pasta
  • Genoa Shrimp
    sautéed Gulf shrimp with candied pecans, sun-dried tomatoes and basil pesto cream tossed with pasta
  • Chicken Picatta (OR) Marsala
    served with linguine pasta and sautéed haricots vert

3RD COURSE
  • Nuvolari’s White Chocolate Bread Pudding
Banquet Menu #2
(food $24, tax $2.22, gratuity $5.24, total $31.46)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    served with garlic croutons and shaved pecorino romano

2ND COURSE (CHOICE OF)
  • Spinach and Cheese Cannelloni
    Filled with garlic spinach, ricotta and romano cheese, served with marinara and alfredo sauce
  • Veal Picatta or Marsala
    served with linguine pasta and sautéed haricots vert
  • Char-Grilled Redfish
    served with wild rice and sautéed haricots vert, topped with a toasted butter-garlic sauce
  • Char-Grilled Pork Chop
    served with potato and vegetable of the day

3RD COURSE
  • Nuvolari’s White Chocolate Bread Pudding

Banquet Menu #3
(food $33, tax $3.05, gratuity $6.60, total $42.65)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    served with garlic croutons and shaved pecorino romano

2ND COURSE (CHOICE OF)
  • Blue Cheese Crusted 5oz Center Cut Filet
    served with potato and vegetable of the day, finished with a port-demi reduction
  • Grilled Salmon
    asparagus, capers, feta and orzo pasta, herb vinaigrette, sun-dried tomato pesto
  • Stuffed Quail
    two semi-boneless quail stuffed with wild rice, mushrooms, bacon and pecans, crispy parsnips, asparagus, potato and sweet and spicy glaze
  • Paneed Veal
    with wild mushroom alfredo pasta, jumbo lump crabmeat, seasonal vegetables and lemon beurre blanc

3RD COURSE
  • Creme Brulee du Jour with Tart Berries
Nuvolari’s Buffet Menu
(Each pan feeds 25-30 people)
 
GENOA SHRIMP - $160
GENOA CHICKEN - $100
  • Sun-dried tomatoes, Romani Cheese and Pesto Cream sauce tossed with Penne Pasta
 
MEDITERRANEAN SHRIMP - $130
MEDITERRANEAN CHICKEN - $90
  • Black Olives, Tomatoes, Garlic, Rosemary, Extra Virgin Olive Oil and Romano Cheese tossed with Pasta
 
SPAGHETTI & MEATBALLS - $150
  • House-made Veal, Pork and Beef Meatballs with Marinara sauce and Linguine Pasta
 
SHRIMP & MUSHROOM ALFREDO - $150
CHICKEN & MUSHROOM ALFREDO - $100
  • Sauteed Mushrooms, Green Onions and Alfredo sauce tossed with Penne Pasta
 
SPINACH & CHEESE CANNELLONI - $150
  • Spinach, Garlic, Ricotta and Parmesan Cheese, rolled in Crespelle, topped with Marinara and Alfredo sauce
Banquet Menu #4
food $37, tax $3.42, gratuity $8.08, total $48.50)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    served with garlic croutons and shaved pecorino romano

2ND COURSE (CHOICE OF)
  • Char-Grilled Center Cut 8oz Filet
    served with potato and vegetable of the day, grilled shrimp and au poivre sauce
  • Lacquered Duck Breast
    maple leaf duck breast, seared and glazed, served with truffle and asparagus risotto
  • Shrimp and Crabmeat Pasta
    Gulf shrimp and jumbo lump crabmeat tossed with past in a marinara or sherry cream sauce
  • Lamb Chops
    served with mint pesto, roasted potatoes and parmesan-herb broiled tomatoes

3RD COURSE
  • White Chocolate Cheesecake

Passed Appetizers Menu
 
PASSED APPETIZERS (per piece)
  • AniPasti Skewers $1.50
  • Bleu Cheese Mousse and Cucumber Rounds $.50
  • Bruschetta / Caponata $1
  • Black Olive Tapenade $.50
  • Bacon Wrapped Shrimp $2.50
  • Fried Goat Cheese $1.50
  • Sausage and Pepper Croustini $1.50
  • Smoked Salmon $2
  • Seared Tuna $1.50
  • Seared Scallop $3.50
  • Chocolate Covered Strawberries $2
 
 
PLATTERS
  • Calamari $18
  • Seafood Beignets $35
  • Fruit Plate $25
  • Cheese Plate $25
  • Fried Eggplant and Marinara $15
  • Spinach and Artichoke Dip $7 (per bowl)
  • Beef Tips $25
  • Fried Artichoke Hearts and Marinara $20
 
 
Nuvolari’s Buffet Menu
(Each pan feeds 25-30 people)
 
GENOA SHRIMP - $160
GENOA CHICKEN - $100
  • Sun-dried tomatoes, Romani Cheese and Pesto Cream sauce tossed with Penne Pasta
 
MEDITERRANEAN SHRIMP - $130
MEDITERRANEAN CHICKEN - $90
  • Black Olives, Tomatoes, Garlic, Rosemary, Extra Virgin Olive Oil and Romano Cheese tossed with Pasta
 
SPAGHETTI & MEATBALLS - $150
  • House-made Veal, Pork and Beef Meatballs with Marinara sauce and Linguine Pasta
 
SHRIMP & MUSHROOM ALFREDO - $150
CHICKEN & MUSHROOM ALFREDO - $100
  • Sauteed Mushrooms, Green Onions and Alfredo sauce tossed with Penne Pasta
 
SPINACH & CHEESE CANNELLONI - $150
  • Spinach, Garlic, Ricotta and Parmesan Cheese, rolled in Crespelle, topped with Marinara and Alfredo sauce
Banquet Menu #2
(food $27, tax $2.50, gratuity $5.40, total $34.90)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    served with garlic croutons and shaved pecorino romano

2ND COURSE (CHOICE OF)
  • Spinach and Cheese Cannelloni
    Filled with garlic spinach, ricotta and romano cheese, served with marinara and alfredo sauce
  • Veal Picatta or Marsala
    served with linguine pasta and sautéed haricots vert
  • Char-Grilled Redfish
    served with wild rice and sautéed haricots vert, topped with a toasted butter-garlic sauce
  • Char-Grilled Pork Chop
    served with potato and vegetable of the day

3RD COURSE
  • Nuvolari’s White Chocolate Bread Pudding

Banquet Menu #4
(food $40, tax $3.70, gratuity $8, total $51.70)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    served with garlic croutons and shaved pecorino romano

2ND COURSE (CHOICE OF)
  • Char-Grilled Center Cut 8oz Filet
    served with potato and vegetable of the day, grilled shrimp and au poivre sauce
  • Pan Roasted Fish
    popcorn rice, candied andouille, zucchini, squash, pecan crust, jumbo lump crabmeat
  • Shrimp, Scallop and Crabmeat Pasta
    Gulf shrimp and jumbo lump crabmeat tossed with past in a marinara or sherry cream sauce
  • Lamb Chops
    served with mint pesto, roasted potatoes and parmesan-herb broiled tomatoes

3RD COURSE
  • White Chocolate Cheesecake

Passed Appetizers Menu
 
PASSED APPETIZERS (per piece)
  • AniPasti Skewers $1.50
  • Bleu Cheese Mousse and Cucumber Rounds $.50
  • Bruschetta / Caponata $1
  • Black Olive Tapenade $.50
  • Bacon Wrapped Shrimp $2.50
  • Fried Goat Cheese $1.50
  • Sausage and Pepper Croustini $1.50
  • Smoked Salmon $2
  • Seared Tuna $1.50
  • Seared Scallop $3.50
  • Chocolate Covered Strawberries $2
 
 
PLATTERS
  • Calamari $18
  • Seafood Beignets $35
  • Fruit Plate $25
  • Cheese Plate $25
  • Fried Eggplant and Marinara $15
  • Spinach and Artichoke Dip $7 (per bowl)
  • Beef Tips $25
  • Fried Artichoke Hearts and Marinara $20
 
 
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