David’s Specialty

  • Paella Valencia – a masterpiece of shellfish, chicken, sausage, rice, vegetables and saffron.  Cooked over an open flame in the traditional method from the coast of Spain.

Oven Baked Entrees

  • Oven Baked Lasagna with Spinach, Ricotta and Marinara

  • Oven Baked Eggplant Parmesan with Smoked Mozzarella

  • Smoke Roasted Salmon on a Cedar Plank with Lemon Mustard

Crafted Salads

  • Organic Baby Greens | Market Vegetables | Italian Dressing

  • Caesar Salad | Parmesan | Garlic Croutons | Creamy Caesar Dressing

  • Artichoke Salad | Arugula | Parmigianino Reggiano

  • Warm Spinach Salad | Crispy Pancetta | Red Wine Mustard Dressing

  • “Caprese” |Juicy Tomatoes | Fresh Mozzarella | Basil | Pure Olive Oil

  • “Carpaccio” of Beets | Crumbled Goat Cheese | Pecans | Balsamic Vinaigrette

  • “Panzanella” Tuscan Bread | Shaved Fennel | Vine Ripened Tomatoes

Pizza

We always travel with a wide variety of toppings. If you have a favorite, please let us know and we’ll make sure to bring it with us.
The list below is a small sample of what we travel with.

  • Margherita | Crushed Tomatoes | Fresh Basil | Fresh Mozzarella

  • Pepperoni | Crushed Tomatoes | Fresh Mozzarella

  • Fennel Sausage | Crushed Tomatoes | Roasted Red Onion | Roasted Red Peppers

  • Bacon | Parmesan Fondue | Ricotta | Fried Garlic

  • Summer | Parmesan Fondue | Basil Pesto| Zucchini | Spinach | Artichoke

  • Popeye | Crushed Tomatoes | Mushrooms | Spinach | Red Onion

  • Prosciutto | Fresh Mozzarella | Arugula | Parmigiano

From the “Wing Wagon” – Our traveling Argentine Grill for parties of 75 guests or more

For all things roasted over an open flame:

  • Marinated Chicken Wings

  • Roasted Steak Medallions

  • Roast Porchetta

  • Roasted Italian Rope Sausage

  • Hand Made Meatballs

  • Provencal Vegetables

Antipasti

  • Warm Bread served with a selection of SARATOGA OILVE OIL CO. Extra Virgin, Flavor Infused, Gourmet and Imported Balsamic Vinegar Condiments

  • Marinated Smoked Eggplant with aged Coach Farms Goat Parmesan

  • Bread Sticks“Bagna Cauda” (Hot Parsley Garlic Bath)

  • Bruschetta – “Ala Muffuletta” Olive, Onions, Peppers & Garlic

  • Sizzling Olives with Roasted Garlic, Provincial Herbs and a Splash of Pinot Grigio

  • Sizzling Shrimp with Fried Garlic, Red Chilies and Pure Olive Oil

  • Wood Roasted Meat Balls with Peppers and Onions in Tomato Oregano Gravy

  • Wood Oven Roasted Calamari | Salsa Verde

  • Wood Oven Roasted Mussels served in a Bouillabaisse – Basil Broth

  • Wood Oven Roasted Clams with Chorizo, Saffron and Fennel Pesto

  • Wood Oven Roasted Mushrooms in a Sherry Vinegar Sauce

  • Wood Oven Roasted Artichokes in a Tapenade of Sundried Tomatoes

  • Wood Oven Roasted Asparagus topped with Parmesan – Basil Crumbs and Preserved Lemon Aiol

  • Wood Oven Roasted Sweet Peppers in Ratatouille Provincial

  • Cast Iron Pot of Wood Oven Braising Greens with White Beans, Garlic and Fennel Sausage