Catering Information

Valente’s is taking a limited quantity of holiday 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 an additional per-person fee for the dish(es).

Cutoff for ordering is one week before the holiday but the earlier, the better. We can customize a meal to your specific needs but we are also offering a special Thanksgiving package for $200. In addition to the dishes below, items can be ordered off of our other catering menus, which you can click here to see.

Looking for the seven fishes for Christmas? We’ve got plenty of options below to start! If you have a specific request that is not on the menu, ask and we will do our best to accommodate you.


Bagna Cauda
A hot bath of assorted vegetables served with a garlic and anchovy dip.
Burrata and Caramelized Peaches
Brûlée sliced peaches topped with a creamy burrata and raspberry balsamic vinaigrette.
Calamari Ripieni
Sautéed squid stuffed with capers, anchovies, olives, and cheese.
Cozze alla Marinara
The classic dish of mussels sever in housemade marinara sauce.
Polpette di Tonno
Fried meatballs made from tuna.


Antipasto Salad
Artichokes and salami and olives and peppers oh my!
Shaved Fennel Salad
Shaved fennel, arugula, lemon, and mint.
Orange Chickpea Salad
A beautiful and light salad to make you feel like you’re eating healthy on the holidays!
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.
Cranberry Sauce
Housemade cranberry sauce. No canned jawns here.
Dinner Rolls
One dozen freshly baked dinner rolls from Sarcone’s Bakery.
Your choice of mashed potatoes, roasted fingerling potatoes, or candied sweet potatoes.
Pineapple Stuffing
Crunchy. creamy, sweet, savory. It’s everything in one bite.
Traditional Stuffing
My guess is that you already know what this is.


Chitarra al Tonno
Spaghetti alla chitarra tossed in a light marinara cooked with Italian tuna.
Tubes of fresh pasta stuffed with ricotta, topped with marinara, and baked.
Linguine alle Vongole
Traditional linguine and clams in a white wine garlic sauce.
Shrimp Fra Diavolo
Shrimp tossed in a spicy marinara and served over fettuccine.
Timballo di Maccheroni
The inception of pasta dishes. Pasta tossed in a béchamel sauce with peas and ground beef, wrapped in sheets of pasta and then baked.


A chicken stock based soup with escarole and cannellini beans.
A tomato broth loaded with vegetables and pasta.
Pasta e Fagioli
A classic Italian soup made of pasta and pinto beans.
Scrippelle ‘Mbusse
Airy crepes sprinkled with locatelli cheese, rolled up, and served in chicken broth.


Spiral Honey Glazed Ham
Honey baked ham with pineapple.
Maple Roasted Turkey
Roasted turkey with a maple glaze and gravy.
Pork roast with rosemary and fennel.
Rack of Lamb
Rack of lamb with rosemary and thyme.
Roast Beef
Tender oven-roasted beef with au jus.


Delicious sweet and bitter fritters made from chestnuts and apples.
Mixed Cookie Tray
A mix of classic ricotta cookies, biscotti, fruit thumbprint cookies, and pizzelle.
Mixed Mini Cannoli Tray
Mini cannoli filled with a mix of flavored fillings, including ricotta and mini chocolate chips.
Pumpkin Cheesecake
A tribute to my father and his prized recipe, the creamy and flaky pumpkin cheesecake.
Deep fried mini dough balls glazed with honey.