DiPrinzio Bros Catering
Chicken liver mousse - pickled wild ramps
Sardine - currants, olives, rye
Homemade sourdough - charred cherry tomatoes, ricotta
Cured trout - radish, caraway
Ratatouille - summer molé
Eggplant croquette - basil, chevre
Grain cups - sprouts, yogurt
Raw / roasted oysters - pickled pepper mignonette
Fried cauliflower - pink peppercorn, mint
Pea tartelette - mushroom condiment, lemon oil
Baccalà - ramp leaves, preserved lemon
Fluke - cucumber, buttermilk, watermelon
Beef tartare - pickled mushrooms, pine nuts, chive bud capers
Summer squash - mushrooms, fresh chilies, hazelnuts
Scallops - celery, cured egg yolk
Baked spaghetti parcels - cockles and bottarga
Charred cherry tomatoes - polenta, manchego
Fresh cavatelli - corn, chilies, crab
Orecchiette - fresh pesto, smoked mozzarella
Bass - summer squash and beans, lentils
Cornmeal fried snapper - peas, fregola, cinnamon
Grilled swordfish steaks - charred lemon gremolata, anchovy
Broiled/grilled/ whole fish - shaved zucchini, preserved lemon, crispy quinoa
Porchetta - charred lemon gremolata, fennel, chliies
Standing rib roast - fried potatoes, horseradish
Braised lamb shanks - heirloom beans, chard, pomegranate
Duck - mustard seed, sweet cherries, turnips
Ice cream - olive oil, dark chocolate - burnt peach, basil - strawberry, anise - blackberry, lime
Strawberry soufflé - fresh cream
Cannoli - fresh ricotta, pine nuts, dark chocolate
Flan - burnt caramel, summer berries
| BEEF |
BIG steaks (dry aged)- chimichurri, cumin, charred lime Ribs - gochujang, ginger, spring onions Standing roast - garlic scapes, thyme |
| PORK |
Porchetta - rosemary, fennel fronds, Whole leg/shoulder - garlic, oregano, annatto, coriander |
| LAMB |
Leg - mustard, cumin, rosemary Cumin ribs - grilled broccoli, crispy shallots Half/whole - moroccan spices, carrots, harissa |
| POULTRY |
Roast chicken - lemon, roasted garlic, baby mushrooms Duck - mustard seed, sweet cherries, turnips |
| FISH |
Salt-baked / broiled / grilled whole fish - citrus, thyme Fritto misto - calamari, smelt, shrimp, etc. |
| VEG |
Three hour ratatouille - eggplant, summer squash, tomatoes Charred cabbage - sweet corn, brown butter Tomato tart - ricotta, basil, anchovy Quiche - leek, mushroom, goat cheese Grilled beans - pepper marmalade, hazelnut |
| BREAD |
Lisa’s homemade sourdough bread olive walnut ciabatta |
| DESSERT |
Fresh old fashioned doughnuts - cinnamon, cardamon - lemon, strawberry - honey Ice cream - olive oil-dark chocolate, burnt peach-basil, strawberry-anise, blackberry-lime, toasted hazelnut, coffee-cardamom. Fig torta - olive oil, fennel seed Berry curd tart - lime, basil, mint Italian cookies & cannoli |