Group Dining

First Course

Frankies Antipasto (assorted Meats & Cheeses)

Roasted Seasonal Vegetables

 

Second Course

Escarole with Sliced Red Onion and Walnuts

Caesar Salad

 

Third Course

Cavatelli with Hot Sausage and Browned Sage Butter

Housemade Gnocchi Marinara & Fresh Ricotta

Meatballs with Pine Nuts and Raisins

Pork Braciola Marinara

 

Fourth Course

Chocolate Ganache Tart

Ricotta Cheesecake