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Ristorante da Benito

Italian Restaurant$$$$

Union

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8.0^/10

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Price Set Dinner Menu 23Lunch Menu 6Dinner Menu 6

Price Set Dinner Menu

First Course

16 Person Minimum. Choose One For First Course

Cold Antipasto

Mozzarella, roasted pepper & tomato

Broiled Eggplant

Roasted red onions, arugula, goat cheese & tomato with reduction balsamic & basil oil

Prosciutto Di Parma

With melon

Little Neck Clams

Baked w/ shiitake & bell pepper finished with brandy

Pan Seared Sea Scallops

W/ radicchio, sliced fennel & orange, toasted almonds, honey & sherry wine sauce

Second Course

Choose One For The Second Course

Mixed Baby Field Green Salad

Radicchio

With golden raisins, toasted almonds, garlic & anchovies vinaigrette

Orecchiette

With braised cherry tomato, roasted garlic, basil, chives finished with Parmigiano cheese

Toasted Barley & Shiitake Mushroom Soup

Classic Caesar Salad

Homemade Ravioli

With mascarpone cheese & spinach

Rigatoni Bolognese

Main Course

Choose Three

Slow Cooked Wild Salmon

W/ chickpea cake, dill sauce & pan fried fresh chick peas topped with cucumbers, cherry tomatoes salad

Pan Seared Wild Sea Bass

Over braised beans, marinated in tomato, celery, garlic & fresh herbs

Lemon Glazed Breast of Free Range Chicken

Stuffed with fennel accompanied by wild rice and Savoy cabbage

Veal Scallopine

Served with braised Swiss Chard, ricotta salata & herb roasted cherry tomato in white wine

Pan Seared Filet Mignon

With reduction of tarragon, marsala & red wine sauce accompanied w/ potato gratin & bleu cheese

Roasted Free Range Chicken

(half chicken) with string beans, celery root and rosemary sauce

Homemade Dessert

Choose Three. Includes Coffee, Tea, Cappuccino, Espresso, etc. For One hour Passed finger food supplement additional cost Per Person Bar/Beverage is usually upon consumption Beer/Wine For evening an additional cost Per Person Top shelf open bar (all drinks, beer and wine) is additional cost per person.

Homemade Carrot Cake

Accompanied with coffee ice cream

Strawberry Napoleon

Semifreddo Di Torroncino

With hazelnuts & bittersweet chocolate chunks

Trio Creme Brulee

Ricotta Cheese Cake

Assorted Sorbet and Ice Cream

First Course

16 Person Minimum. Choose One For The First Course

Cold Antipasto

Mozzarella, roasted peppers & tomato

Prosciutto Di Parma

With Melon

Hot Antipasto

Combination of broiled shrimp, crab cake, & baked clams)

Grilled Jumbo Shrimp

With fresh corn, roasted cherry tomato, shallots & thyme

Crab Cake

With homemade tartar sauce, baby mustard greens in a Dijon vingaigrette & mustard seeds

Broiled Eggplant

Roasted red onions, arugula, goat cheese & tomato with reduction balsamic & basil oil

Seared Sea Scallops

With raddichio, sliced fennel & orange, toasted almonds, honey & sherry wine vinaigrette dressing

Second Course

Choose One For Second Course

Homemade Potato Gnocchi

Stuffed with dry prunes, with speck and chives sauce

Homemade Pappardelle

With bolognese sauce

Whole Wheat Penne

With gorgonzola, beets & walnuts

Homemade Ravioli

With mascarpone cheese & spinach

Linguine

With shrimp & fresh tomato

Third Course

Choose One For The Third Course

Classic Caesar Salad

Mixed Green Salad

Tri Color Salad

Radicchio

With golden raisins, toasted almonds, garlic & anchovies vinaigrette

Main Course

Choose Four

Slow Cooked Wild Salmon

W/ chickpea cake, dill sauce, pan fried fresh chick peas topped with cucumbers & cherry tomatoes salad

Pan Seared Filet Mignon

W/ reduction of tarragon, Marsala & red wine sauce accompanied w/ potato gratin w/ bleu cheese

Rack of Lamb

With roasted parsnips, red potato, braised shiitake in a reduction of red wine & lamb jus

Roasted Free Range Chicken

(half chicken) With string beans and celery root with rosemary sauce

Pan Seared Wild Sea Bass

Over braised beans, marinated in tomato, celery, garlic & fresh herbs

Veal Scallopine

Served with braised Swiss Chard, ricotta salata & herb roasted cherry tomato in white wine

Lemon Glazed Breast of Free Range Chicken

Stuffed with fennel accompanied by wild rice and Savoy cabbage

Homemade Dessert

Choose Four. Includes Coffee, Tea, Cappuccino, Espresso, etc. For One hour passed finger food supplement additional cost Per Person Bar/Beverage is usually upon consumption Beer/Wine for evening an additional cost Per Person Top Shelf Open Bar (all drinks, beer and wine) is $additional cost Per Person

Homemade Carrot Cake

Accompanied with coffee ice cream

Semifreddo Di Torroncino

With hazelnuts & bittersweet chocolate chunks

Ricotta Cheese Cake

Assorted Sorbet Or Ice Cream

Trio Creme Brulee

Strawberry Napolean

Molten Chocolate Cake

With homemade vanilla bean ice cream

Fresh Assorted Fruit Plate

Eighty Dollar Menu

20 person minimum

1 Hour Passed Hors D'oeuvres

Choose 5

Tuna Tartar

Broiled Shrimp

W/ Chef's Dipping Sauce

Homemade Sweet Sausage

W/ Marinara

Baby Lamb Chops

(supplement $4/person)

Mini Crab Cakes

Chicken Skewers

W/ Peanut Dipping Sauce

Gnocchi a La Romana Baked

W/ Pancetta & Parmesan

Sit Down Dinner Set Menu

First Course

Choose one

Homemade Five Cheese & Spinach Gondola

Rigatoni Bolognese

Second Course

Mixed Green Salad

Main Course

choose four

Slow Cooked Wild Salmon

W/ chickpea cake, dill sauce & pan fried fresh chick peas, topped with cucumbers & cherry tomatoes salad

Pan Seared Filet Mignon

W/ reduction of tarragon, marsala & red wine sauce accompanied w/potato gratin & bleu cheese

Rack of Lamb

With roasted parsnips, red potato & braised shitake in a reduction of red wine & lamb jus

Pan Seared Wild Sea Bass

Over braised beans, marinated in tomato, celery, garlic & fresh herbs

Lemon Glazed

Breast of free-range chicken stuffed with fennel, accompanied by wild rice and savo

Venetian Dessert Table

Includes coffee, tea, cappuccino, espresso, etc. $80.00 per person plus bar, tax & gratuity

Bar/beverage

Is usually upon consumption

Top Shelf Open Bar

(All drinks, beer & wine) is $40 per person

Beer/wine for Evening

An additional $20 per person

One Hundred Twenty Five Dollar Menu

20 person minimum

Tuna Tartar

Broiled Shrimp

W/ Chef's Dipping Sauce

Homemade Sweet Sausage

W/ Marinara

Baby Lamb Chops

Supplement $4 /person

Mini Crab Cakes

Chicken Skewers

W/ Peanut Dipping Sauce

Gnocchi a La Romana Baked

W/ Pancetta & Parmesan

Buffet Table

Lobster

Clam Cocktail

Seafood Salad

Oyster Cocktail

Shrimp Cocktail

House Smoked Salmon

Sit Down Dinner Set Menu

First Course

Choose one

Homemade Five Cheese & Spinach Sondola

Rigatoni Bolognese

Second Course

Mixed Green Salad

Main Course

Choose four

Pan Seared Wild Sea Bass

Over braised beans, marinated in tomato, celery, garlic & fresh herbs

Lemon Glazed

Breast of free-range chicken stuffed with fennel, accompanied by wild rice and savoy

Pan Seared Filet Mignon

W/ reduction of tarragon, marsala & red wine sauce accompanied w/ potato gratin & bleu cheese

Rack of Lamb

With roasted parsnips, red potato & braised shiitake in a reduction of red wine & lamb ju

Venetian Dessert Table

Includes coffee, tea, cappuccino, espresso, etc. $125.00 per person plus bar, tax & gratuity

Bar/beverage

Is usually upon consumption

Top Shelf Open Bar

(All drinks, beer & wine) is $40 per person

Beer/wine for Evening

An additional $20 per person

Lunch Menu

Antipasti

Tonno Piccante

16.00

Spicy tuna tartar with seaweed & avocado

Prosciutto Di Parma

12.00

Prosciutto di parma with melon

Gamberi

14.00

Pan seared jumbo shrimp with toasted corn & avocado salad in citrus dressing

Melanzana Ai Ferri

12.00

Broiled sicilian eggplant, roasted red onions, rucola, goat cheese & jersey tomato with reduction balsamic & basil oil

Vongole

12.00

Little neck clams baked with shiitake & bell pepper finished with brandy

Pettini Del Mare

14.00

Seared sea scallops with radicchio, sliced fennel & orange, toasted almonds, honey & sherry wine vinaigrette dressing

Torta Di Granchio

14.00

Crab cake with homemade tartar sauce, baby mustard greens in a dijon vinaigrette & mustard seeds

Roasted Peppers

12.00

Arugula, olives & capers with mozzarella di buffala

Primi

Penne Rustica

20.00

Penne with onion, tomato & pancetta

Penne Integrale

20.00

Whole wheat penne with roasted beets, gorgonzola & walnuts

Capelli D'angelo Con Gamberi

26.00

Angel hair pasta with shrimp & fresh tomato sauce

Pappardelle Carne

24.00

Hand cut pappardelle bolognese

Linguine Alle Vongole

24.00

Linguine with clams

Orecchiette

20.00

With braised cherry tomato, roasted garlic, basil, chives finished with parmigiano cheese

Zuppe

Pasta E Fagioli

10.00

Pasta and bean soup

Pappa Al Pomodoro

10.00

San marzano tomato & herbs soup

L'orzo E Funghi

10.00

Toasted barley & shiitake mushroom soup

Insalate

Insalata Del Radicchio

10.00

Radicchio with golden raisins, toasted alomonds & garlic-anchovy vainigrette

Formaggio Di Capra

12.00

Goat cheese & roasted beet salad w/crispy shallots

Secondi

Vitello

28.00

Veal scallopine over homemade sweet sausage, kale & roasted garlic, with white wine & meyer lemon

Pollo Arrostito

24.00

Roasted free range half chicken with green beans braised with fresh tomato, celery root & rosemary sauce (allow 30 min)

Salmone Selvaggio

28.00

Slow cooked wild salmon with chick pea cake, dill sauce & pan fried chick peas topped with cucumbers & cherry tomato salad

Gamberi

28.00

Grilled shrimp with chef sauce & accompanied by vegetables

Filetto Affettato

28.00

Sliced filet mignon with fresh herbs, olive oil & vegetables

Pollo Ricoperto

24.00

Lemon glazed free range chicken stuffed with fennel accompanied by wild rice & savoy cabbage

Spigola

28.00

Pan seared wild striped bass over cannellini beans, marinated in tomato, celery, garlic & fresh herbs

Sides

Sautéed Mushroom

8.00

Sautéed Spinach

8.00

Broccoli Di Rapa

8.00

Dinner Menu

Antipasti

Tonno Piccante

16.00

Spicy tuna tartar with seaweed & avocado

Prosciutto Di Parma

14.00

Prosciutto di parma with melon

Gamberi

14.00

Pan seared jumbo shrimp with toasted corn & avocado salad in citrus dressing

Melanzana Ai Ferri

12.00

Broiled sicilian eggplant, roasted red onions, rucola, goat cheese & jersey tomato with reduction balsamic & basil oil

Vongole

12.00

Little neck clams baked w/ shiitake & bell pepper finished w/ brandy

Capesante

14.00

Seared sea scallops with radicchio, sliced fennel & orange, toasted almonds, honey & sherry wine vinaigrette dressing

Torta Di Granchio

14.00

Crab cake with homemade tartar sauce, baby mustard greens in a dijon vinaigrette & mustard seeds

Roasted Peppers

12.00

Arugula, olives & capers with mozzarella di buffala

Primi

Penne Rustica

22.00

Penne with onion, tomato & pancetta

Penne Integrale

22.00

Whole wheat penne with roasted beets, gorgonzola & walnuts

Capelli D' Angelo Con Gamberi

27.00

Angel hair pasta with shrimp & fresh tomato sauce

Pappardelle Carne

24.00

Hand cut pappardelle bolognese

Linguine Alle Vongole

26.00

Linguine with clams

Orecchiette

22.00

With braised cherry tomato, roasted garlic, basil, chives finished with parmigiano cheese

Zuppe

Pasta E Fagioli

10.00

Pasta and bean soup

Pappa Al Pomodoro

10.00

San marzano tomato & herbs soup

L'orzo E Funghi

10.00

Toasted barley & shiitake mushroom soup

Insalate

Insalata Del Radicchio

10.00

Radicchio with golden raisins, toasted almonds & garlic-anchovy vinaigrette

Formaggio Di Capra

12.00

Goat cheese & roasted beet salad with crispy shallots

Secondi

Vitello

30.00

Veal scallopine over homemade sweet sausage, kale & roasted garlic, with white wine & meyer lemon

Vitello Ai Ferri

55.00

Double center cut grilled veal chop with vegetables (allow 37 min)

Bistecca

48.00

Prime ny strip steak with crushed potato & braised cipollini onions

Agnello

34.00

Rack of lamb with roasted parsnip & red potato, braised shiitake mushrooms in a reduction of red wine & lamb jus

Pollo Ricoperto

25.00

Lemon glazed free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage

Spigola

30.00

Pan seared wild striped bass over cannellini beans, marinated in tomato, celery, garlic & fresh herbs

Osso Bucco

34.00

Veal shank with risotto milanese

Vitello Capricciosa

34.00

Breaded veal chop with mixed green salad, minced mozzarella & tomato

Manzo

40.00

Seared mignonette with reduction of tarragon, marsala, red wine & shiitake sauce over potato gratin with bleu cheese

Pollo Arrostito

25.00

Roasted free-range half chicken with green beans braised in fresh tomato, celery root & rosemary sauce (allow 30 min)

Salmone Selvaggio

30.00

Slow cooked wild salmon with chick pea cake, dill sauce & pan fried chick peas topped with cucumber & cherry tomato salad

Gamberi

32.00

Grilled shrimp with chef sauce & accompanied by vegetables

Sides

Sautéed Mushroom

8.00

Sautéed Spinach

8.00

Broccoli Di Rapa

8.00

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