Catering & Private Events

At LuNello's each dish reflects the care and attention of its preparation

Opened in 1990, the restaurant offers a classic Italian menu, the Chef prides himself on innovative specialties prepared with the finest, freshest ingredients. Special menus feature homemade pastas and his signature fish dishes. Fresh fish are flown in from the Mediterranean to Hawaii. Enticing presentation, courteous service and professional staff are integral to LuNello’s long success.

Catering Packages

MENU CHOICES

  • APPETIZER SELECTIONS

    Fried Calamari

    Broccoli Rabe & Sausage

    Fresh Mozzarella, Roasted Peppers & Prosciutto

    Eggplant Rollatini

    Portobello Mushrooms & Brie Cheese

    Clams Oreganata

    Stuffed Baby Artichokes

    Fried Mozzarella in Carrozza

    Peppers, Potatoes, Onions & Sausage

  • PASTA SELECTIONS

    Rigatoni Lunello: meat sauce, mascarpone cheese, shiitake mushrooms, peas

    Penne Tomato & Basil

    Penne a la Vodka

    Rigatoni Amatriciana: tomato sauce, chopped onions and guanciale (pancetta)

  • ENTRÉE SELECTIONS

    Chicken Marsala

    Chicken Francese

    Chicken Lunello: white wine, melted cheese and shiitake mushrooms
    Chicken Ostriche: with ground sausage, hot cherry peppers, oyster mushrooms, madeira wine sauce

    Chicken Sorrentino: sliced eggplant, prosciutto, sliced tomato, melted mozzarella demi glaze

    Chicken Fiorentina: white wine, over spinach & topped with chopped fresh tomato, mozzarella and breadcrumbs

    Veal Lunello: white wine, melted cheese and shiitake mushrooms

    Veal Bolognese: topped with sliced prosciutto and mozzarella demi glaze

    Veal Marsala: marsala wine and mushrooms

    Veal Francese: egg battered, white wine and lemon

    Casco Bay Filet of Sole Dario: baked, white wine, garlic, breadcrumbs seasoning and topped with melted chopped tomatoes and zucchini

    Wild King Salmon: roasted and served with dijon mustard

WINE & COCKTAILS

Open Bar 1 Hour 3 Hour
Premium Brands
$18/pp
$35/pp
Super Premium
$22/pp
$38/pp
Deluxe Brands
$28/pp
$45/pp
Smirnoff Vodka • Gordons Gin • Bacardi Rum • Dewars Scotch • Seagrams Blended Whiskey • Tim Bean Bourbon • Premium Tequila • House Chardonnay • House Cabernet Sauvignon • Sweet and Dry Vermouth • Amaretto Flavored Liquor • Coffee Flavored Liquor

Stoli and Absolut Vodkas • Tangueray and Bombay Gins • Captain Morgan’s Spiced Rum • Johnnie Walker Red Label • Canadian Club Blended • Jack Daniel’s Black Label • Jose Cuervo Gold Label Tequila • House Chardonnay and Cabernet Sauvignon • Sweet and Dry Vermouth • Amaretto Di Saronno • Kalhua

Stoli Crystal • Absolut Citron • Bombay Sapphire • Chivas Regal 12 Yrs • Crown Royal Blended Whiskey • Jack Daniel’s Black Bourbon • Jose Cuervo Gold Label • Upgraded Chardonnay, Merlot, Pinot Grigio, Cabernet • Amaretto Di Saronno • Kahlua

WINE/BEER BEVERAGE ARRANGEMENTS

  • WINE SERVICE $48.50/bottle

    Our servers offer house wines during dinner to include Chardonnay, Cabernet Sauvignon, Pinot Grigio, Toscana.

  • WINE OPEN BAR $22/person

    3 hour service of domestic and imported red and white wine. An additional hour at $12 per person

  • WINE & BEER OPEN BAR $30/person

    3 hour service of domestic and imported red and white wine in addition to domestic and imported bottled beer. An additional hour at $18 per person

  • CONSUMPTION BAR

    Servers and bartenders keep record of beverage consumption and check is presented to host

  • CASH BAR

    Servers and bartenders serve and present check to guest.

  • BAR TENDER FEE $175/event

Chef Louis

Owner & Executive Chef

Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants. 

In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.

Chef Louis

Owner & Executive Chef

Chef Louis Seger is a 1978 graduate of the Culinary Institute of America. While there he apprenticed at the Rainbow Room in NYC. After graduation he joined the Rainbow Room to serve as saucier until 1979. During the next ten years he served in the kitchens of several of the finer NYC restaurants. 

In 2006, Chef Seger was invited to participate in special dinner before the distinguished James Beard Association. Chef Seger was also amongst only twenty renowned chefs invited to “Evening of Tastings” sponsored by Vino-Cucina’s scholarship program.

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