Catering & Private Events
At LuNello's each dish reflects the care and attention of its preparation
Catering Packages
OPTION #1
- Two Appetizers
- Pasta
- Trecolore Salad
- Choice of Veal or Chicken Dish
- Choice of Coffee or Tea
OPTION #2
- Three Appetizers
- Pasta
- Trecolore Salad
- Choice of Veal or Chicken Dish
- Coffee / Soft Drinks
OPTION #3
- Three Appetizers
- Pasta
- Trecolore Salad
- Choice of Veal, Chicken or Fish Dish
- Dessert
- Coffee / Soft Drinks
BUFFET
OPTION #4
- Four Chafing Dishes (excludes fish dishes)
- Dessert
BUFFET
OPTION #5
- Five Chafing Dishes (excludes fish dishes)
- Dessert
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 |
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
Our servers offer house wines during dinner to include Chardonnay, Cabernet Sauvignon, Pinot Grigio, Toscana.
- WINE OPEN BAR
3 hour service of domestic and imported red and white wine. An additional hour at $12 per person
- WINE & BEER OPEN BAR
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.
