Groups & Special Events

Osteria Panevino welcomes the opportunity to host your private party or corporate event. The following is a summary of responses to frequently asked questions and a listing of items to consider when planning an event at Osteria Panevino. For further details, contact Event Planner at (619)300-7834, or email at info@osteriapanevino.com

 

Private Party Menus
Osteria Panevino offers different levels of banquet menus. Listed below are descriptions of these menus as well as alternative course selections.

 

Basic Custom Menus:
Our entry-level menu, this offers your guests a three-course menu with choice of two main courses pre-selected by our chef. This menu’s availability is limited and may include a minimum spend requirement

Basic Custom Menu # A-1
see the Basic Custom Menu #A-1 here

Basic Custom Menu # A-2
see the Basic Custom Menu #A-2 here

Standard Custom Menu # B-1
see the Standard Custom Menu # B-1 here

Standard Custom Menu # B-2
see the Standard Custom Menu # B-2 here

Standard Custom Menu # B-3
see the Standard Custom Menu # B-3 here

Standard Custom Menu # B-4
see the Standard Custom Menu # B-4 here

Full-Course Custom Menu # C-1
see the Full-Course Custom Menu # C-1 here

Full-Course Custom Menu # C-2
see the Full-Course Custom Menu # C-2 here

Premier Custom Menu # D-1
see the Premier Custom Menu # D-1 here

Premier Custom Menu # D-2
see the Premier Custom Menu # D-2 here

 

 

Banquet Menus
In order to provide best possible service to your and all of our guests, we may require groups larger than 10 persons to order from a ‘condensed’ menu. We have course selections and sample menus available for you or we can work with you in assembling a custom menu. Osteria Panevino will personalize and print these menus for you at no cost.

BANQUET EVENTS MENU
see the Banquet Events Menu here

Appetizers & Reception Hors d’Oeuvres

(Served individually plated or family-style)

• BURRATA CON ASPARAGI
Fresh “buttermilk” mozzarella filled with Mascarpone served over grilled asparagus, topped with organic cherry tomatoes,
extra virgin olive oil and basil

• MISTO CHARCUTERIE
Pistachio mortadella, sopressata calabrese, prosciutto di Parma San Daniele, served with 2 mustards and roasted olives

• MELANZANE FARCITE
Slices of eggplant stuffed with ricotta and parmigiano cheeses then topped with fresh

• FUNGHI RIPIENI
Mushroom caps stuffed with crabmeat, roasted peppers, onions, bread crumbs and parmigiano cheese, then baked with fresh herbs

• FRITTO DI CALAMARI
Flash-Fried calamari, served with a mild-spicy garlic tomato sauce

 

Soups and Salads

• PASTA E FAGIOLI
Tuscan style cannellini beans and pasta

• ZUPPA DEL GIORNO
Soup of the day

• INSALATA DI GRANTURCO
Spinach, arrugola, corn, shaves of parmigiano cheese with lemon mustard vinaigrette

• INSALATA CAPRICCIOSA
Organic Greens, Walnuts, Goat Cheese, Corn and Sliced Pears with Mustard Vinaigrette

• CESARE
Hearts of Romaine salad with a housemade Caesar dressing

• INSALATA DI STAGIONE
Baby mixed greens with extra virgin olive oil and balsamic vinegar

 

Main Courses

• PENNETTE SPICY VODKA
Pen shaped pasta with garlic, olive oil, diced tomatoes, sausage, vodka, peas and a touch of cream

• GARGANELLI AI POMODORINI
Rolled pen shaped pasta with onions, pancetta bacon, cherry tomatoes, olive oil, basil, parmigiano cheese

• MALFATTI AL FUNGHETTO
House made spinach ravioli stuffed with ricotta
and spinach in a creamy wild mushroom sauce

• POLLO TOSCANO
Grilled boneless chicken breast marinated in olive oil, garlic,crushed red pepper and rosemary. Served with roasted potato pancake

• VITELLO PARMIGIANA
Breaded, milk fed veal cutlet topped with tomato sauce, mozzarella cheese, baked

• MEZZELUNE DI MELENZANE
House made half moon shaped ravioli filled with eggplant in a light tomato sauce and mascarpone cheese

• TONNO AL SOIA
Seared ahi tuna rare with sesame seeds and black peppercorn over a bed of lobster mashed potatoes, baby carrots and spinach

• STROZZAPRETI ALL’ ARRABIATA
Twisted pasta with baby shrimp in a spicy garlic tomato sauce

• POLLO PARMIGIANA
Breaded boneless chicken bread, topped with fresh tomato sauce, mozzarella cheese and sliced eggplant

• SALMONE VICENTINA
Pan seared fresh filet of salmon sautéed with scallions and pink peppercorn. Served over a bed of steamed spinach in a chardonnay cream sauce

• TAGLIATA AL PEPE NERO
Medallions of filet mignon sautéed with black peppercorn, caramelized onions and a Brandy cream sauce. Served with mashed potatoes

• RAVIOLI DI ARAGOSTA E ASPARAGI
House made ravioli filled with lobster and ricotta topped with diced asparagus in a butter and sage emulsion with aged parmigiano
reggiano

• BISTECCA FIORENTINA
Tuscan style grilled 24 oz. boneless rib eye steak. Served with roasted potatoes and mushroom sautéed

 

Desserts

• SETTI VELI
Layers of chocolate sponge cake, chocolate mousse, chocolate hazelnut cream and chocolate ganache

• TIRAMISU
Layers of ladyfingers dipped in espresso and Mascarpone cheese, topped with chocolate powder

• PISTACHIO MOUSSE
Two-color sponge cake layered topped with Pistachio mousse

• TORTA DI LIMONE
Sponge cake layered, filled with lemon cream and covered with strawberry sauce.

• FRESH SEASONAL FRUIT (available upon request)