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Food & Wine Symposiums, Catering, & Private Events



Food and Wine Pairing.

No Wines or drinks from outsized are allowed in the Onotria studio.

  Save The Date

April 26-2025

Food and Wine pairing celebrating Campania unique wine regions, My Homeland.


The greatest wine in our country in antiquity and modern time.

Greco, Aglianico, Taurasi and mor. Bufala mozzarella, Frutti di mare,

 Lamb (Agnello) matesina.


Five Course with wines $110 per guest plus Tax and Gratuity.

Event starts at 6:30 pm

Reservations are required space very limited 



Food and Wine Makers event is $110 plus tax and gratuity.
 

Reservations is required call 949-735-6761.

Email massimo@onotria.com
 



  

 




 

Catering & Banquets

Call ahead for individual experiences at your home or ours.

 949-735-6761 or email massimo@onotria.com

  Private Event Banquets menus

  

Classic Vineyard Menu

Homemade focaccia, mixed olives.

First Course

Choice of:

Mixed Field Greens Salad with Passion Vinaigrette

Garden Vegetable Soup

Second Course

Agnolotti Pasta filled with mascarpone ricotta white truffle creamy sauce.

Third Course

Choice of:

Filet of Branzino in a cherry tomato’s basil sauce

~Chicken Breast sautéed with mushrooms marsala sauce.

Fourth Course

Choice of:

Dark Chocolate Mousse

$75.00 per person plus tax & gratuity



Private Event Banquets menus

  

Meritage Menu

First course

Assortment of Cured Meats, Artisanal Cheeses, Smoke salmon & Bruschetta,

Second Course

Garden Vegetable Soup

Third Course

Penne Pasta with San Marzano Tomatoes & Basil

Main Course

Choice Of:

Sea Bass seared over Cannellini Beans, & Cherry Tomatoes

Filet Mignon, pan seared with a Pomegranate Cherry & Port Wine Reduction

Dessert

Choice of:

Bacio di Chocolate with fresh créame 

Tiramisu’

$110.00 per person plus tax & gratuity  


Private Event Banquets menus

Barrel Select Menu

First Course 

Charcutiers plate, artisanal cured meats and cheeses

Homemade focaccia, bruschetta al pomodoro

Second Course

~Vegetable Soup natural herb broth 

Third Course

Penne Pasta in a fresh tomatoes’ basil sauce

Fourth Course

~Beef Shorth Ribs of beef braised in black currant red wine sauce.

~Salmon in fresh tomato saffron sauce.


Fifth Course

~Tiramisu

$95.00 per person plus tax & gratuity


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 “My parents taught me that the earth is different one inch from another, each one producing a different product. I like thinking that diversity is a sort of richness and a resource which increases the value of human work.”  Nicola Chiaromonte 

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