Cattani Catering & Kitchen - Ewing Township, NJ

Italian-cured meats, pepato cheese truffles, grapes and marinated olives accompanied by truffle honey and grilled crostini.

Jumbo shrimp, lightly fried and topped with a pineapple chili agrodolce sauce.

Fresh PEI mussels sautéed with roasted garlic, shallots, cherry tomatoes, capers and basil tossed in a lemoncello cream finished with toasted garlic crostini.

Imported burrata de puglia, topped with house-made balsamic fig jam, thinly sliced San Danille prosciutto, sun dried figs and baby arugula accompanied by grilled crostini.

Whipped creamy ricotta topped with inspired flavoring.

Crispy brussels sprouts tossed in ginger honey soy glaze finished with sesame sriracha aioli and toasted everything bagel spice.

Ground beef, pork & veal meatballs, pan fried & slow simmered in a san Marzano tomato sauce served over creamy polenta topped with Grated locatelli.

Chopped romaine hearts, tossed focaccia croutons, crispy chick peas and shaved pecorino Romano tossed in a creamy garlic Cesar dressing.

Rose poached pears, baby spinach, glazed walnuts, red grapes and crumbled maytag blue cheese tossed with a white balsamic triple berry vinaigrette.

Romain lettuce tossed with imported marinated Italian tuna, sharp provolone, salami, cherry tomatoes, cucumbers, olives, and roasted red peppers, tossed in a roasted shallot and garlic herb vinaigrette.

Baby greens with cucumber, grape tomatoes, shaved carrots, and black olives, accompanied by a honey balsamic vinaigrette.

Baby greens topped with fresh fruit, diced mango, dried cranberries, crumbled gorgonzola cheese, glazed walnuts, and tossed with a sangria vinaigrette.

Fresh cavatappi pasta tossed with quattro formaggio béchamel sauce, crumbled bacon, guaanciale, caramelized onions, pecorino romano and topped with brown butter and garlic breadcrumbs.

Fresh cavatappi pasta tossed with white cheddar béchamel sauce, finished with Calabrian honey glazed chicken cutlet, garlic panko breadcrumbs and crumbled gorgonzola.

Fresh cavatappi pasta tossed with manchago and white cheddar béchamel sauce, blue claw crabmeat, baked and topped with garlic and old bay butter breadcrumbs.

Fresh cavatappi pasta tossed with quattro formaggio truffle béchamel sauce, black truffle and porcini pesto, baked and topped with brown butter breadcrumbs.

Pan fried ground beef, pork, pork and veal meatballs topped our house-made whipped ricotta, fresh mozzarella and sharp provolone served on a rustic seeded semolina top accompanied by san marzano tomato sauce.

Soppressata, salami, prosciutto di parma, coppa, and sharp provolone topped with arugula and roma tomatoes drizzled with a herb vinaigrette on a rustic seeded semolina torp.

Grilled balsamic chicken breast, basil pesto, baby mixed greens, fresh buffalo mozzarella and marinated roasted peppers on a rustic seeded semolina torp.

Italian sandwich-style flatbread stuffed with roasted mushrooms, spinach, caramelized onions and imported gruyere cheese - lightly grilled finished with aged truffle balsamic.

Slow braised beef short rib, topped with caramelized onions, horseradish dijon aioli and aged cheddar cheese on rosemary herb ciabatta bread.

Creamy gorgonzola, thinly shaved prosciutto di parma, body arugula and balsamic fig jam on rosemary herb and ciabatta bread.

8 hour-slaw braised, pork butt tossed with roasted garlic and fresh herbs, topped with a Calabrian chili pesto, provolone béchamel and sautéed broccoli rabe on a rustic seeded semolina torp.

Breaded chicken cutlet topped with marinated pepper mata, shaved extra sharp provolone, baby arugula and aged balsamic reduction served on a rustic seeded semolina torp.

Herb roasted turkey breast, topped with a honey crisp apple bacon jam, sliced apples, smoked gouda cheese and baby spinach on rosemary herb ciabatta bread.

Thinly sliced imported mortadella topped with house-made whipped pistachio ricotta, mozzarella, truffle honey and baby arugula rustic seeded semolina torp.

Spaghetti with fresh cracked black pepper, Parmigiano-Reggiano and butter. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

Gemelli pasta tossed with shitake mushrooms, broccoli rabe, diced chicken breast, Calabrian chili, and roasted garlic in a citrus scampi sauce finished with shaved caciocavallo cheese. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

A Roman Classic - Italian tuna, roasted garlic, caramelized onions, and plum tomatoes, finished with fresh basil over spaghetti pasta. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

House-made ricotta gnocchi tossed with 8-hour slow braised beef short rib ragout, finished with freshly shaved romano cheese and English peas. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

Slow braised crumbled Italian sausage, caramelized onions, roasted red peppers, fresh basil, and roasted garlic, tossed with ziti pasta, finished with a touch of marinara sauce and shaved provolone cheese. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

A signature dish from our home town in Umbria. Penne pasta tossed with crumbled Applewood smoked bacon, sweet Italian sausage, and parmigiano cheese finished with fresh egg yolk and a touch of cream. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

Penne pasta tossed with hand crushed san Marzano tomatoes, onions, garlic and fresh basil, finished with pecorino romano cheese. Full portions are accompanied by a garden salad tossed with honey balsamic vinaigrette.

hand rolled cavatelli pasta tossed with crispy Applewood smoked bacon, cherry tomatoes, and baby arugula tossed in a roasted garlic and finished with shaved asiago cheese.

Fresh rigatoni pasta tossed with sautéed red onions, vodka, butter, cream and crushed San Marzano tomatoes finished with pecornio romano cheese and fresh basil.

Ground beef, pork and veal slow simmered in san marzano tomatoes, finished with whipped black pepper ricotta over fresh pappardelle.

House-made burrata ravioli tossed in a honey pistachio pesto, shaved apples and finished with a 35 year aged balsamic aceto 9 Full size only).

House-made ricotta (potato free) gnocchi tossed with 10 hour slow braised beef short rib ragout, finished with pecornio romano and baby English peas.

Gemelli pasta sautéed with mushrooms, broccoli rabe and diced chicken breast in a garlic scampi sauce finished with pecornio romano and Calabrian chili paste.

Fresh rigatoni pasta tossed with crumbled sweet Italian sausage, caramelized onions, roasted red peppers, basil, and crushed San Marzano tomatoes finished with shaved provolone.

A roman classic - fresh spaghetti pasta tossed with Italian tuna, roasted garlic, caramelized onions, capers and crushed San Marzano tomatoes.

Blistered cherry tomato, capers, cracked Sicilian olives, basil, anchovies, roasted garlic, and crushed san marzano tomato served over fresh tagliatelle pasta.

A signature dish from our home town in umbria, penne pasta tossed with crumbled Applewood smoked bacon, sweet Italian sausage and parmigiana cheese finished with fresh egg yolk and a touch of cream.

Spaghetti with fresh cracked black pepper, parmigiana Reggiano and butter finished with shaved pepato cheese.

Gluten free flourless chocolate fudge cake topped with fresh whipped cream and drizzled with melted milk chocolate.

Chocolate fudge pretzel brownie - served warm with a scoop of peanut butter gelato finished with crushed pretzels, peanut butter ganache and fresh whipped cream.

Double stacked luscious lemon cake layered with a lemon cello mascarpone mousse, finished with shaved white chocolate and fresh whipped cream.

House-made creamy vanilla cheesecake with a torched brown sugar crust finished with fresh berries and raspberries Chambord reduction.

Three mini cannoli's filled with imported sheep's milk ricotta and dark chocolate chips.

A scoop of tahitian vanilla gelato drowned in a shot of rich Italian hot espress.