Catering Information

Valente’s is taking a limited quantity of Easter catering orders. All orders must be placed in person, via email, or over the phone. Each dish is designed to serve eight-to-twelve people but can be adjusted to your needs with a per-person fee for additional portions.

Cutoff for ordering is one week before Easter but the earlier, the better. In addition to the dishes below, items can be ordered off of our other catering menus, which you can click here to see.

If you have a specific request that is not on the menu, ask and we will do our best to accommodate you.


Burrata and Caramelized Peaches
Brûlée sliced peaches topped with a creamy burrata and raspberry balsamic vinaigrette.
Carciofi Brasati
Braised artichokes with Asiago, breadcrumbs, white wine, and lemon juice.
Pizza Rustica
An Italian ricotta and meat pie with sausage, ham, and mozzarella.
Torta Pasqualina
A savory phyllo pie filled with artichokes, ricotta, and eggs.


Antipasto Salad
A mixed tray of artichokes, salami, olives, roasted peppers, and broccoli rabe.
Grilled Asparagus Salad
Asparagus, prosciutto, pignoli, and crispy maltagliati in a creamy lemon dressing.
Orange Chickpea Salad
Chickpeas, orange, red onion, and romaine in a citrus vinaigrette.
String Bean Salad
Blanched string beans served with slivers of almond, garlic, and a balsamic vinaigrette.


Broccoli Rabe
Broccoli rabe sautéed in extra virgin olive oil, garlic, and chili flakes.
Dinner Rolls
One dozen freshly baked dinner rolls from Sarcone’s Bakery.
Panelle Siciliane
Fried chickpea polenta served with a side of garlic aioli.
Roasted Potatoes
Roasted fingerling garlic potatoes and carrots.
Sautéed Escarole
Sautéed escarole with cannellini beans.


A soup with escarole, sausage, and cannellini beans.
Minestra di Pasqua
A classic Italian soup made with beef, pork, and kale.
Italian egg-drop soup with spinach and Parmigiano-Reggiano.


Arrosto di Agnello
A slow roasted leg of lamb cooked in white wine with pecorino cheese and rosemary.
Pancetta Wrapped Chicken Française
Our take on Française. Chicken sautéed in white wine, lemon. Wrapped in crispy pancetta.
Maple Honey Ham
Spiral cut maple honey ham with pineapples.
Pork Braciole
Pork tenderloins rolled with parsley and provolone and baked in marinara.


Mini Cannoli Tray
Mini cannoli filled with a mascarpone, ricotta and mini chocolate chip filling.
Pane di Pasqua
A braided sweet anise bread with dyed eggs.
A housemade sweet Italian bread made with candied fruits and raisins.
Pastiera Napoletana
A ricotta wheat cake made with cinnamon and lemon zest.