Jack's Restaurant of Dana Point

catering trays are 12" by 10" and 2.5" deep	page 1 of 1
salads
mixed grill grilled portabella, zucchini, eggplant and roasted pepper on a bed of field greens with balsamic vinaigrette		23.50
greek salad feta cheese, greek olives, roma tomatoes, cucumber, peppers and onions tossed with crisp romaine, oregano, olive oil and vinegar		23.50
spinach and fontina roasted peppers, grilled zucchini, toasted pine nuts and artichokes tossed with spinach and balsamic vinaigrette sprinkled with fontina cheese		23.50

pastas
pignoli pesto chicken, sun-dried tomatoes, garlic, pine nuts, parmesan, in a light tomato pesto sauce over penne		42.50
pasta saliccia mushrooms & sausage tossed with spinach in a light marinara cream sauce over penne		42.50
angel hair pasta con broccoli and mushroom spinach, broccoli, sun-dried tomato, mushroom, garlic and olive oil		42.50
campagnola chicken, sundried tomatoes & sausage sauteed in garlic, olive oil and herbs over linguine in a light marinara		42.50
bolognese ground beef, sausage, mushroom, onion and marinara over spaghetti ( try it baked over penne )		42.50

entrees
grilled salmon montanara salmon fillet topped with capers, rosemary, oregano and brandy mustard		79.50
roasted herb chicken breast of chicken filled with ricotta, sundried tomato, basil and oregano, topped with roasted pepper, white wine shallots sauce		72.50
veal marsala veal scallopini, dry marsala and mushrooms		79.50
chicken abruzzi scallopini sauteed with artichoke hearts, roasted peppers, mushrooms, olives, spinach and white wine		72.50
veal saltimbocca scallopini, dry marsala, mozzarella cheese, prosciutto ham and spinach		79.50
eggplant parmesan thinly sliced eggplant layered with mozzarella cheese and homemade marinara sauce served with linguine		45.00