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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 $27.83, tax $2.56, gratuity $5.57, total $35.96)

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 Haricot Vert

3RD COURSE
  • Nuvolari’s White Chocolate Bread Pudding
Banquet Menu #2
(food $29.50, tax $2.73 gratuity $5.90, total $38.13)

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 Fish
    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 $39.38, tax $3.62, gratuity $7.88, total $50.88)

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
    Garlic Mashed Potatoes, Roasted Mushrooms, 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 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 - $110
  • Sun-Dried Tomatoes, Romano 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 - $100
  • 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 - $80
  • Spinach, Garlic, Ricotta and Parmesan Cheese, rolled in Crespelle, topped with Marinara and Alfredo sauce
Banquet Menu #4
(food $42.50, tax $3.93, gratuity $8.50, total $54.93)

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
 
 
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 $30.45, tax $2.80, gratuity $6.09, total $39.34)

1ST COURSE (CHOICE OF)
  • Soup du Jour
  • Nuvolari’s Caesar Salad
    Served with Garlic Croutons and shaved Pecorino Romano

2ND COURSE (CHOICE OF)
  • Chicken Florentine
    Panko Chicken Layered with Tomato, Spinach and Marinara, baked with Provolone Cheese over Pasta
  • Veal Picatta or Marsala
    Served with Linguine Pasta and Sautéed Haricots Vert
  • Char-Grilled Fish
    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 $44.10, tax $4.06, gratuity $8.82, total $56.98)

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
    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 Pasta in a Marinara or Sherry Cream Sauce
  • Seared Duck Breast 
    Served with a Sweet Potato and Root Vegetable Hash, and a Spiced Gastrique

3RD COURSE
  • White Chocolate Cheesecake

Passed Appetizers Menu
 
PASSED APPETIZERS (per piece)
  • AniPasti Skewers $2.00
  • Bleu Cheese Mousse and Cucumber Rounds $1.00
  • Bruschetta / Caponata $1.50
  • Black Olive Tapenade $.75
  • Bacon Wrapped Shrimp $3.00
  • Fried Goat Cheese $2.00
  • Sausage and Pepper Croustini $2.00
  • Smoked Salmon $2.50
  • Seared Tuna $2.50
  • Seared Scallop $4.00
  • Chocolate Covered Strawberries $3
 
 
PLATTERS
  • Calamari $22
  • Seafood Beignets $37
  • Fruit Plate $28
  • Cheese Plate $35
  • Fried Eggplant and Marinara $20
  • Spinach and Artichoke Dip $9 / per bowl
  • Beef Tips $30
  • Fried Artichoke Hearts and Marinara $20
 
 
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