Biggie's

Three dozen breaded, grilled, or naked wings tossed with your choice of Buffalo, Thai chili, teriyaki, or BBQ sauce.

Calamari rings, lightly battered, fried and served with homemade spicy tomato sauce, garlic mayo, and lemons.

Topped with cheddar cheese, chopped bacon, and scallions. Served with ranch dressing.

Flour tortillas filled with seared ahi tuna, shredded lettuce, tomatoes, and wasabi mayo.

Two dozen shrimp, beer-battered, tossed in coconut flakes and fried. Served with apricot dipping sauce.

A creamy mixture of spinach, Parmesan, and artichoke hearts, topped with mozzarella cheese and fried onions. Served with tortilla chips.

Pulled pork simmered in a smoked hickory BBQ sauce with coleslaw.

All-beef burgers topped with American cheese and fried onions.

Lightly floured shrimp with spicy tomato sauce and hot cherry peppers.

Seasoned ground chicken breast topped with pepper jack cheese, spicy remoulade sauce, and crispy fried onions.

Topped with marinara sauce and mozzarella cheese.

Breaded chicken cutlets topped with homemade marinara sauce and mozzarella cheese.

Six flounder fillets, either panko and Parmesan crusted then sautéed or topped with oreganata breadcrumbs and broiled. Served over homemade lemon butter.

Breaded eggplant topped with homemade marinara and mozzarella cheese.

Sliced sweet Italian sausage cooked with oil, peppers, and onions.

Breaded eggplant stuffed with garlic, basil, Parmesan cheese, mozzarella, and ricotta cheese. Topped with marinara sauce.

Chicken breasts and portobello mushrooms sautéed in Marsala wine.

Three dozen butterflied shrimp, lightly floured & fried. Served with marinara and tartar sauce.

Penne tossed in a pink cream vodka sauce with peas topped with Parmesan cheese.

Rigatoni tossed with chicken in a pink cream sauce with peas, onions, and red pepper flakes.

Rigatoni tossed with sausage in a pink cream sauce with peas, onions, and red pepper flakes.

Chicken, shrimp, broccoli rabe, and linguini simmered in a garlic chicken broth.

Lobster knuckle and claw meat simmered in a homemade cheese sauce, tossed with rigatoni, and topped with oreganata breadcrumbs and broiled.

Meatballs topped with homemade marinara sauce. Served over linguini.

Shrimp simmered in a white wine garlic sauce. Served over linguini.

Romaine lettuce tossed in creamy Caesar dressing with croutons and Parmesan cheese.

Iceberg and romaine mix with tomatoes, cucumbers, red onions, and black olives with your choice of dressing.

Romaine lettuce tossed with dried, sweet cranberries, walnuts, Gorgonzola cheese, and sweet house vinaigrette.

Mashed potatoes mixed with garlic and scallions.

Chopped bacon and Brussels sprouts sautéed with garlic and oil.

Sautéed in garlic and oil.

One dozen baked Idaho potatoes served with sour cream and butter.

White rice cooked with diced carrots, corn, broccoli, and peas.

Sautéed in garlic and oil.

Roasted seasonal vegetables.

Granny Smith apples baked with cinnamon streusel, brown sugar, and a sweetened cookie crust.

Moist cinnamon spice cake, shredded carrots, raisins, sweetened cream cheese frosting, and carrot cake crumbs.

With a graham cracker crust and strawberry preserve topping.

If your lunch is more than 45 minutes long, a chafing dish keeps the food hot for an hour or more. Order one kit for roughly every 10 people being served.