~OMBRA Special Events~

OMBRA Cucina Italiana creates special events to entice and engage foodies and wine enthusiasts in the ever evolving conversation of good Italian cuisine and wine.  Chef Michael and his dedicated staff are your host ensuring that your guests receive impeccable service and a one of a kind, customized experience.

Our restaurant is the ideal setting for holiday parties, family celebrations, rehearsal dinners, business events, private dinners, and wine tastings. We are happy to host and assist you with your next event.  

OMBRA’s Current Specials & Offers


Happy Hour

Monday thru Sunday

4:30 p.m. to 6:30 p.m. daily

RECEIVE 20% OFF COCKTAILS, BEER, Wine by the Bottle and GLASS IN OUR

BAR/WINE LOUNGE ALONG WITH COMPLIMENTARY PIZZETTA.

 

 

Early Dining Menu

Monday thru Sunday

4:30 p.m. to 5:30 p.m. daily

$39.99 per person plus tax and gratuity

Add glass of Rigoletto Chianti or Impero Chardonnay for $9

~Antipasti~

Pasta e Fagioli

Tuscan white bean and pasta soup

Prosciutto di Parma e Parmigiano Reggiano

Prosciutto di Parma, arugula, extra virgin olive oil, shaved Parmigiano     

 

Insalata di Barbabietole

Marinated assorted beets, arugula, goat cheese, extra virgin olive oil, aged Balsamico

Insalata Mista di Stagione

Seasonal baby greens, fresh tomatoes, balsamic vinaigrette

Carpaccio di Manzo

Thinly sliced raw “Piemontese” beef, arugula, extra virgin olive oil, shaved Parmigiano 

 

~Secondi~

Penne Buongustaio

Penne with pancetta, wild mushrooms, fresh tomato sauce, sweet peas, a touch of cream

Spaghetti con Vongole alla Viareggiana

Spaghetti with fresh clams, cherry tomatoes, olive oil, garlic, white wine, arugula

 

Trancia di Salmone

Baked wild salmon, vegetable medley, lemon butter caper sauce

Scaloppine di Vitello alla Marsala

Scaloppine of veal sautéed with wild mushrooms, garlic, Marsala wine, touch of demi-glace

Scaloppine di Pollo al’ Limone e Capperi

Scaloppine of chicken sauteed with fresh lemon, Sicilian capers, garlic, white wine, demi-glace

 

~Pasticceria~

Panna Cotta alla Vaniglia

Eggless vanilla custard served with fresh seasonal fruit

Sorbetto

Orange sorbet served in a orange shell with fresh fruit

Profiteroles

Vanilla crème filled Italian crème puffs served with vanilla gelato and warm chocolate sauce

Corkage Fee $25.00 per bottle

 

January

1st

Italian Easter Brunch

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Sunday, April 20, 2025

10:30 am until 2:00 pm

Three Course Menu

$59.99 per person plus tax and gratuity

 

~First Course~

 

Insalata Mista di Stagione

Seasonal baby greens, fresh tomatoes, Balsamic vinaigrette

Carpaccio di Mela

Thinly sliced apple, arugula, goat cheese, fennel, pomegranate, extra virgin olive oil, balsamic glaze, extra virgin olive oil

           

Prosciutto di Parma con Burrata

Prosciutto di Parma, arugula, roasted peppers, sliced tomato, burrata mozarella

 

Carpaccio di Tonno

Tuna Carpaccio, arugula, caviar, citrus vinaigrette

 

 

~Second Course~

 

Ravioli alla Fiorentina

Ricotta and spinach ravioli, butter sage sauce, cherry tomatoes

 

Linguine alla Mediterranea

Linguine with assorted seafood and shellfish sautéed with white wine, garlic, tomato sauce

 

Pollo alla Milanese

Breast of chicken pounded thin, lightly breaded, pan  fried, baby arugula, tomatoes,

 shaved Parmigiano, fresh lemon

 

Trancia di Salmone

Baked wild salmon, jumbo lump crab, vegetable medley, lemon beurre blanc, capers

 

Filetto al Pepe Verde

Filet Mignon of Beef wrapped in Prosciutto, green peppercorn sauce, asparagus, roasted potatoes

 

Stinco di Agnello

Braised spring lamb shank, wilted spinach, creamy parmesan risotto

 

 

~Third Course~

 Cannoli alla Siciliana

Sicilian pastry filled with ricotta and chocolate served with pistachio gelato and candied orange

 

Zeppole

Sweet vanilla crème filled fried Italian donuts, topped with a Luxardo cherry

 

Sorbetto al Lampone

Raspberry sorbet, fresh fruit

 

 

 

1st

OMBRA Early Dining Menu

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$38.99 per person plus tax and gratuity

4:30 pm until 5:45 pm Daily

~Antipasti~

Pasta e Fagioli

Tuscan white bean and pasta soup

Prosciutto di Parma e Parmigiano Reggiano

Prosciutto di Parma, arugula, extra virgin olive oil, shaved Parmigiano     

 

Insalata di Barbabietole

Marinated assorted beets, arugula, goat cheese, extra virgin olive oil, aged Balsamico

Insalata Mista di Stagione

Seasonal baby greens, fresh tomatoes, balsamic vinaigrette

Carpaccio di Manzo

Thinly sliced raw “Piemontese” beef, arugula, extra virgin olive oil, shaved Parmigiano 

 

~Secondi~

Penne Buongustaio

Penne with pancetta, wild mushrooms, fresh tomato sauce,

sweet peas, a touch of cream

Spaghetti con Vongole alla Viareggiana

Spaghetti with fresh clams, cherry tomatoes, olive oil, garlic, white wine, arugula

 

Trancia di Salmone

Baked wild salmon, vegetable medley, lemon butter caper sauce 

Scaloppine di Vitello alla Marsala

Scaloppine of veal sautéed with wild mushrooms, garlic, Marsala wine, touch of demi-glace

Schiacciata di Pollo al Mattone

Herb encrusted half boneless chicken pounded thin, grilled under a brick, roasted potatoes, broccoli rabe, extra virgin olive oil,  fresh lemon

 

~Pasticceria~

Panna Cotta alla Vaniglia

Eggless vanilla custard served with fresh seasonal fruit

Sorbetto

Orange sorbet served in a orange shell with fresh fruit

Profiteroles

Vanilla crème filled Italian crème puffs served with vanilla gelato and warm chocolate sauce

May

8th

Masca Del Tacco Wine Dinner

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Masca del Tacco Wine Dinner

Thursday, May 8, 2025 ~ 6:30 pm

Guest Speaker Daniele Girolami

Master Sommelier of Masca del Tacci Winery

 

 ~ Reception ~

Prosciutto e Melone

White melon & prosciutto

Ro’ Si Sparkling Rose

*

~ Antipasto di Mare~

Insalata di  Gamberi Rossi

Red royal shrimp, cannellini beans, baby heirloom tomato, red onion,

delicate pea tendrils, balsamic glaze, extra virgin olive oil

Lu’ Li Minutolo Bianco

*

 

~ Primo di Terra~

Cavatelli alla Pecorara

Cavatelli, eggplant, white wine, garlic, marinara, ricotta salata

Sussumaniello Rosso

*

~ Secondo di Carne ~

Brasato di Manzo

Red wine braised beef boneless short ribs, sweet potato puree, asparagus

Primitivo Riserva Piano Chiuso

*

 

~ Dolce ~

Tiramisu al Limoncello

Limoncello tiramisu, fresh berries, gold leaf

Executive Chef Hector Aranza