Chef Davide Diconzo

Italian Cold Meats and Burrata Board

-Arugula salad with cherry tomatoes, diced beef tenderloin sautéed in Modena balsamic vinegar, served with Italian extra virgin olive oil and Parmesan shavings (with Honey-Roasted Almonds)

-A sweet and crunchy salad featuring tender Romaine lettuce, Parmesan shavings, and a walnut-honey butter glaze, finished with blueberries (fresh fruit to provide a contrasting note)

-Fried zucchini (or eggplant) rolls, coated in rice flour and ground almonds, filled with cheese and parsley

Italian prosciutto or Speck-wrapped asparagus rolls, filled with Italian provolone or scamorza cheese, served on a bed of creamy asparagus sauce

- Shrimp sautéed with garlic and parsley, served on beet mayonnaise with a caper and olive mince/pâté

Mushroom, sausage and saffron risotto with lime

Fresh Pasta with Saffron and Roasted Peppers, caramelized spring onions, and toasted almonds

Tortellini stuffed with ricotta and spinach with butter cream, walnuts and sage

Cacio & pepe con sausage

Linguine tomato source, tuna and zafarán

Pasta Alfredo with chicken and parsley

Pasta Alfredo with shrimp and parsley

-Amatriciana pasta with bacon and tomato sauce (and with tuna)

-A classic Mediterranean pasta dish with tomato sauce, pesto, and cream for an explosion of flavors

-Linguine with seafood (mussels, clams, shrimp, octopus, squid, scallops) in a lemon pesto cream sauce with almonds and cheese

-Pasta or risotto ... and … (Choose and customize)

-Limoncello risotto with asparagus and pistachio cream

Stew, beef with red wine reduction and mixed vegetables

Sicilian-style tuna or swordfish

Chicken escalope with vegetables

Garlic and lemon prawns with butter and fried seafood batter

-Baked salmon with aromatic herbs Side dish: Sautéed spinach and carrots

- Beef Tenderloin with Zucchini and Cherry Tomato Cream, topped with Cheese Cream

-Filet mignon with pepper, cream, and mustard—a classic 80s dish—served with mixed steamed vegetables

-Caribbean fish (Florida-Miami-Kayo Largo) flavored with lemon, onion and capers, shaded with Grand Marnier on a basil and rocket cream with caviar powder

Chocolate cake with a warm, melting center

Tiramisu

Crème Brûlée

Black bean soups (frijoles negro)

Lentil soup (lentejas)

Traditional cuban ajiaco

Buffet with 3 tables

A complete buffet beautifully arranged with a selection of fresh fruits, assorted cheeses and cold cuts, fried specialties, savory appetizers, and a variety of finger foods and small bites

Setting and decoration

Elegant Buffet & Table Setting

Cocktail pre brunch (mimosa, rossini, bellini ...)

Aperol or limoncello spritz

Mini croissants filled with cheese & assorted Italian cold cuts

Italian focaccia sandwiches with assorted Italian cold cuts, cheese, and fresh greens

Avocado salad with tomato, onions, vinegar and olive oil

Cucumber red onions lime and salt salad

Seasonal Mixed Salad with toasted bread croutons

Mojo pork with cassava with garlic citrus sauce (cerdo asado con mojo con yuca con mojito)

Cuban style ground beef with white rice (picadillo con arroz blanco)

Vegetable fried rice (arroz frito de vegetales) and special fried rice( arroz frito con camarones , pollo, y jamon)

-Meatballs in red or pink sauce, accompanied by mixed vegetables and Balsamic Vinegar of Modena

-Mixed grilled beef, chicken, and pork (sirloin, beef churrasco, Italian sausage, pork ribs, chicken)

Coconut flan single portion

Guava flan single portion

Welcome Drink Matcha Latte (hot or iced, with choice of milk)

Matcha Tonic with Lime and Mint (Very Fresh and Modern)

Matcha Chia Pudding with Fresh Mixed Berry Coulis

Greek yogurt with marinated berries and lime zest

Edamame – Steamed young soybeans sprinkled with sea salt

Cucumber, Mint, and Lime Salad

Crispy Vegetables with Asian Vinaigrette

Daikon Salad with Cucumbers and Sesame Seeds

Premium Sushi & Sashimi Platter

Salmone scottato con riso jasmine, avocado e dressing al sesamo e lime

Soft-cooked eggs (onsen-style or poached) with avocado cream, rice or quinoa, and a light soy-citrus sauce

Matcha Tiramisu

Frutti di bosco freschi marinati con lime e menta

Matcha Cheesecake (Gluten-Free) with Mixed Berry Coulis

- Brussels Sprout and Romaine Lettuce Salad with Miso and Modena Vinegar Dressing

-A sweet and crunchy salad featuring tender Romaine lettuce, Parmesan shavings, and a walnut-honey butter glaze, finished with blueberries (fresh fruit to provide a contrasting note)

-Arugula salad with cherry tomatoes, diced beef tenderloin sautéed in Modena balsamic vinegar, served with Italian extra virgin olive oil and Parmesan shavings (with Honey-Roasted Almonds)

-Breaded and fried mini mozzarella balls, accompanied by arugula and Parmesan shavings

-Citrus Salad With Arugula And Ricotta Salata

-Eggplant and Tomato Caponata with Crispy Garlic

-Grilled eggplant (two varieties) with oil and spices, served with asparagus (white or green) and accompanied by a honey and orange glaze

-Baked Brie with Peaches and Walnuts, Glazed with Honey

-baked stuffed mushrooms

Artichoke Hearts in Olive Oil and Lemon marinated with garlic and parsley

-Butter and rosemary asparagus with coconut milk and avocado cream, topped parmisan and finished with oregano

-Burrata cheese served on a bed of spinach cream and sprinkled with shavings of Parmigiano Reggiano cheese

Mushroom, saffron risotto with lime

Fresh Pasta with Saffron and Roasted Peppers, caramelized spring onions, and toasted almonds

Tortellini stuffed with ricotta and spinach with butter cream, walnuts and sage

Cacio & pepe

Alfredo linguine pasta

-spaghetti (or short pasta) with creamed spinach

-spaghetti (or short pasta) with rocket cream and walnuts

-Spaghetti with Asparagus Cream, Pistachios, and a Dusting of Lime

-Limoncello risotto with asparagus and pistachio cream

-blueberry risotto with fontina cheese

-Pasta with Chickpeas, Toasted Bread Crumble, Spicy Sicilian Olive Oil, and Oregano

-Pasta with lentils and carrots, seasoned with rosemary

Nerano’s pasta with zucchini

-Pasta with Peppers and Spring Onions

Fried rice with soy sauce, mixed vegetables and eggs

-Legume Burgers (chickpeas, lentils, and beans)

Eggplant meatballs Vegan vegetatarian

-Zucchini or eggplant rolls stuffed with Brie cheese, accompanied by sweet-and-sour caramelized red onions

Fried zucchini (or eggplant) rolls, coated in rice flour and ground almonds, filled with cheese and parsley

--Eggplant Parmigiana filled with cheese cream (stracciatella/burrata) and smoked eggplant cream (alternatively, onion cream)

Stewed lentils with carrots

-Stuffed Peppers on a Bed of Potato Cream

--Baked Stuffed Peppers with Potato Puree and Broccoli, Drizzled with Italian Extra Virgin Olive Oil

Baked pumpkin with Taggiasca olives, cherry tomatoes and onions with toasted, flavoured bread

-Mixed Grilled Vegetables with Honey Glaze

Chocolate cake with a warm, melting center

Tiramisu

Crème Brûlée

House salad Italian style

Spicy Tuna Crispy

Rice Caprese

Skewers Chicken Skewers

Coleslaw

Potato Salad

Tater Tots

Corn on the Cob

Other option for buffet

Asparagus risotto and mushroom with truffle flavor

Limoncello risotto with asparagus and pistachio cream

Linguine tomato source, tuna more olives, oregano and capers

Carbonara pasta with mushrooms and more parmigiano reggiano

-A classic Mediterranean pasta dish with tomato sauce, pesto, and cream for an explosion of flavors

Pasta Alfredo with chicken and parsley

Pasta Alfredo with shrimp and parsley

-Amatriciana pasta with sausage bacon and tomato sauce

Nerano’s pasta with zucchini

-Pasta safron speck and heavy cream

Main buffet, Buffet Table Setup – Buffet table will be provided and fully set up for the service of the meal

Beef Filet Mignon Red wine reduction sauce, bacon-infused mashed potato cream with truffle oil, sautéed mixed vegetables finished with Italian balsamic glaze

Honey Glazed Mahi Mahi — Mild white fish brushed with a honey-soy glaze, served with coconut or jasmine rice and vegetables

Honey Glazed Salmon with Sesame Broccolini

Baked chicken or turkey breast flavored with Italian spices and wine, served with a cream of mixed roasted vegetables

Chicken Parmesan, peppers on the side with bacon mashed potatoes

-Bistecca alla Fiorentina (porterhouse or T-Bone, Tenderloin and strip loin)—simply meat seasoned with salt and rosemary—2 inches thick, accompanied by bacon sweet potato purée and garlic cauliflower

-Mixed grilled beef, chicken, hot-dog and pork (sirloin, beef churrasco, Italian sausage, pork ribs, chicken)

-Meatballs in red or pink sauce, accompanied by mixed vegetables and Balsamic Vinegar of Modena

Sandwich with Italian coppa, prosciutto crudo, provolone, tomato salad, and chef’s mayonnaise sauce, with a mixed Italian cold-cut option and the possibility of an Italian-style burger

Mixed grilled Hot Dogs Hamburgers BBQ Ribs

Tiramisu in a glass

Crème Brûlée with chocolate pearls (three colors)

Chocolate covered strawberry's

Crepe Suzette

Nutella crêpes, savory crêpes, and fruit crêpes with custard cream

Buffalo Burrata With Italian cherry tomatoes, fresh basil, and a touch of spicy chili oil

Burrata cheese with Parma ham, Parmigiano Reggiano cheese, arugula and honey

Caramelized peaches with butter and lime wrapped in Parma ham with honey

Fish fillet with peach cream accompanied by Parma ham and peaches (alternatively other fruits) with lemon and orange glaze

Breaded and fried shrimp with avocado mayonnaise

Baked stuffed mushrooms

Smoked salmon seasoned with pepper and Italian EVO oil, accompanied by sweet and sour caramelized peach with orange and lime, wrapped in prosciutto

Mixed grilled vegetables with Italian EVO oil, Modena balsamic vinegar, and honey, accompanied by seasonal fruit (figs, mango, guava, papaya, pineapple, apple, or pear)

Miso Brussels sprouts served with miso mayonnaise

Burrata & Roasted Beetroot Chaat with Tamarind Reduction

Risotto or pasta any style

Spaghetti (or short pasta) with pesto and green beans

Spaghetti (or short pasta) with creamed spinach

Spaghetti (or short pasta) with rocket cream

Spaghetti (tagliatelle) mushroom and sausage risotto

Spaghetti with seafood

Spaghetti all'assassina (Sicilian chili pepper)

Linguine with tomato source and tuna with cream pistachio

Limoncello risotto with asparagus and pistachio cream (with pasta fettuccine)

A classic Mediterranean pasta dish with tomato sauce, pesto, and cream for an explosion of flavors

Carbonara pasta with mushrooms and more parmigiano reggiano

Amatriciana pasta with bacon and tomato sauce

Fresh Pasta with Roasted Peppers, caramelized spring onions, and toasted almonds

Mezza manica pasta with spicy pink sauce, Sicilian chili pepper and vodka

Pasta alla Norma with eggplant, tomatoes, and stracciatella cheese

Pasta alla zozzona, with red sauce and egg and basil pesto

Pasta bolognese (beef and pork minced meat)

Whole wheat pasta with broccoli and almond cream

Cheese & Ricotta-Filled Tortellini with pink tomato-cream sauce and basil

Lobster & Ricotta Stuffed Tortellini Served with a rich red shrimp sauce

Ricotta-filled tortellini with pink tomato cream (cream and basil)

A classic Mediterranean pasta dish with tomato sauce, pesto, burrata and cream for an explosion of flavors

Tortelli (various fillings and flavors) with white sauce and mushrooms, parsley

Fried rice with olives and capers accompanied by tuna steak in soy and sesame sauce with a poached egg served with copolla cream

Pasta with pollen, honey and thyme, sprinkled with lime

Beetroot Risotto with Mixed Vegetables, Spring Onion, and Burrata

Mushrooms and shrimp sautéed in butter with a blackberry reduction

Baked sea bass or sea bream with Mediterranean herbs and vegetables

Fresh marinated and breaded tuna steak accompanied by vegetables and cauliflower or potato puree

Smoked salmon accompanied by caramelized tropical fruit with lemon and orange

Caribbean fish (Florida-Miami-Kayo Largo) flavored with lemon, onion and capers, shaded with Grand Marnier on a basil and rocket cream with caviar powder

Baked chicken or turkey breast flavored with Italian spices and wine, served with a cream of mixed roasted vegetables

Baked pork fillet with oven-cooked vegetables and balsamic vinegar reduction

Beef Filet Mignon Red wine reduction sauce, bacon-infused mashed potato cream with truffle oil, sautéed mixed vegetables finished with Italian balsamic glaze

Italian-style roast beef with Italian spices, herbs, and Chianti or Montepulciano d'Alba wine

Tiramisu in a glass and tropical fruits (my specialty)

Crème Brûlée (with strawberries and berries)

Chocolate cake accompanied with berries

- Mahi-mahi fillet with butter and thyme, accompanied by fresh fruit with a citrus glaze and Parmesan Reggiano shavings

Italian prosciutto or Speck-wrapped asparagus rolls, filled with Italian provolone or scamorza cheese, served on a bed of creamy asparagus sauce

-Radicchio Salad with salmón and Melted Cheese and Walnuts, Chef's Vinaigrette

-Arugula salad with cherry tomatoes, diced beef tenderloin sautéed in Modena balsamic vinegar, served with Italian extra virgin olive oil and Parmesan shavings (with Honey-Roasted Almonds)

- Brussels Sprout and Romaine Lettuce Salad with Miso and Modena Vinegar Dressing

Meatballs in red onion sauce

Pasta Alfredo with chicken and parsley

-spaghetti (or short pasta) with creamed spinach

-spaghetti (or short pasta) with rocket cream

-Spaghetti with Asparagus Cream, Pistachios, and a Dusting of Lime

Nerano’s pasta with zucchini

-Pasta with lentils and carrots, seasoned with rosemary

Mezza manica pasta with spicy pink sauce, Sicilian chili pepper and vodka (w/chicken)

- Pasta with Tomato Sauce, Fresh Tuna, and Capers

--Asparagus risotto with fresh fish (mahi-mahi, tuna, or other)

-Asparagus risotto and mushroom with truffle flavor

-Limoncello risotto with asparagus and pistachio cream

- Beef Tenderloin with Zucchini and Cherry Tomato Cream, topped with Cheese Cream

-Pepper Risotto with Brie

-blueberry risotto with fontina cheese

-Pasta or risotto ... and … (Choose and customize)

-Filet mignon in a cream sauce with mustard, soy sauce, capers, and tri-color peppercorns

-Filet Mignon on a bed of cauliflower or broccoli purée, with sweet and sour carrots

-Filet mignon with cheese and mushroom sauce, served with asparagus in butter and sage

-Sea bass with limoncello and butter, infused with mint spices, served with asparagus

-Fresh fish (sea bass, pargo, or fresh catch of the day) baked in butter and Italian spices, accompanied by sautéed vegetables and mashed potatoes with nutmeg and pepper

-Mahi-mahi in a Creamy Curry and Ginger Sauce with a Wild Berry Reduction

-wild caught fish, salmon or mahi mahi fish fillet baked in a salt and Mediterranean spice crust with vegetables

-Fresh marinated and breaded tuna steak accompanied by vegetables and cauliflower or potato puree

-Sicilian-style tuna (or other catch) in sauce made with chopped fresh tomatoes, capers, and black olives

Fish (mahi-mahi, tuna, or other) finished with butter and dill, with a blood orange and navel orange reduction, flambéed with Grand Marnier

Fish fillet (sea bass, red snapper, or catch of the day) cooked in butter with a light Thermidor sauce, accompanied by sweet-and-sour braised red cabbage, beetroot leaf chips, and a citrus and herb garnish

Tiramisu Parfait Classic Italian layers of espresso-soaked ladyfingers and mascarpone cream dusted with cocoa

Crème Brûlée (with strawberries and berries)

Chocolate cake with a warm, melting center

Vanilla and Pineapple Tartlet

Vanilla and Coconut Sorbet with Red Berries, Garnished with Toasted Coconut Powder

Lobster Bisque with Cognac Cream A rich, velvety soup of lobster and herbs, finished with a touch of cognac and fresh cream

Burrata Caprese with Basil Pesto and Aged Balsamic Creamy burrata with heirloom tomatoes, basil pesto, and truffle balsamic glaze — a refreshing, indulgent beginning

. Smoked Salmon Carpaccio with Lemon-Dill Crème Delicate slices of smoked salmon drizzled with lemon-dill cream, garnished with capers and microgreens

-Medley of octopus, mussels, and scallops in pepper sauce

-Scallops with butter and sage, topped with poppy seeds, accompanied by octopus and pea purée

Otsukuri – Sashimi Selection (3 fish) served with Wasabi, Shoyu and radish

Scallops au gratin in shell, lightly seared scallops with aromatic breadcrumbs (butter, garlic, parsley) and crispy bacon or prosciutto, baked until golden and finished with lemon and extra virgin olive oil, served in natural shells

Surf & Turf Duo: Filet Mignon and Butter-Poached Lobster Tail Perfectly seared filet mignon paired with a tender lobster tail, served with garlic herb butter, truffle mashed potatoes, and grilled asparagus

Grilled Ribeye and Seared Shrimp Skewers Juicy ribeye steak accompanied by marinated shrimp skewers, roasted fingerling potatoes, and charred broccolini

Pan-Seared Salmon and Wild Mushroom Risotto (Lighter Option) Crispy salmon fillet served over creamy mushroom risotto with a drizzle of lemon beurre blanc

Special customer request for a raw material of his taste prepared with the chef's inventiveness

Chocolate Fondant with Vanilla Bean Ice Cream A warm, molten-centered chocolate cake served with Madagascar vanilla ice cream and fresh raspberries

Tiramisu Parfait Classic Italian layers of espresso-soaked ladyfingers and mascarpone cream dusted with cocoa

Crème Brûlée Trio A tasting of three flavors — vanilla bean, espresso, and pistachio — with caramelized sugar tops

Cheesecake with seasonal fruit cream

Shortcrust pastry tart with mixed berry jam