Group Dining Menus Located on 4th avenue between F & G street, Italia Mia is walking distance from the San Diego convention center and the major downtown hotels. Italia Mia has the capability of hosting small and large private events. The venue features a cozy outdoor patio on 4th avenue, an elegant main dining area and a private room on the mezzanine level. Italia Mia is the perfect venue for various private events such as restaurant buyouts, dinner presentations, client dinners, birthday parties, retirement parties, anniversary parties and cocktail reception. Executive Chef/Owner Teresa Buccolo from Naples, has over than fiftheen year experience in serving outstanding Italian cuisine to San Diegans and guests around the world. Chef Teresa has been awarded with Best Italian restaurant and Best Chef Reader Choice from local newspaper. She cooks with her heart and soul and every dish is prepared to perfection. She spent 12 years in Reggio Emialia where she got her Culinary Art Degree as Executive Chef. Her cuisine espress a combination of life and professional education combining the best of the Southern and Northern Italian cuisine. For Inquiries events@italiamiausa.com TEL. 619-674-4256
THE VENUE Main Dining Area Seats up to 55 Ideal for - VIP receptions and seat down dinners. - Cocktail Receptions up to 80 guests - Wedding Receptions Maranello Room - Mezzanine Level Seats up to 50 Perfect space for: - Lunch or Dinner Meetings - Guest Speaker Events - Birthday Parties - Rehearsal Dinners - Anniversary Parties Event Booking Terms and Conditions For all groups over 16 guests, we request preset menus and a signed event agreement with the following conditions: GUEST COUNT GUARANTEED: Minimum guaranteed attendance must be received within 48 hours of the event date. Otherwise, 90% of the original guest count will be charged. GRATUITY & BANQUET FEE: A 20% charge will be applied to the bill (15% gratuity and 5% banquet fee). CANCELLATION CLAUSE: Private Events Cancellation of this event without 14 days notice will result in a cancellation penalty of 50% of the Food & Beverage minimum. Cancellation without 72 hours notice will result in a cancellation penalty of 100% of the Food & Beverage Minimum. RESTAURANT BUYOUTS Cancellation of this event without 20 days notice will result in a cancellation penalty of 50% of the Food & Beverage minimum. Cancellation without 72 hours notice will result in a cancellation penalty of 100% of the Food & Beverage Minimum.
MENU VESUVIO $45 ++ First Course choice of: MINESTRONE SOUP Fresh seasonal vegetable soup RIGATONI NORMA Rigatoni with Eggplant, tomato sauce and ricotta cheese CHICKEN PICCATA Chicken breast with lemon and cappers sauce and served with sauteed vegetables. BEEF TORTELLINI Beef tortellini served with green peas, crispy ham, Parmesa in light cream sauce. MENU CAPRI $55 ++ First Course choice of: CAESAR SALAD Romaine lettuce, shaved parmesan, garlic croutons and homemade caesar dressing. Second Course Choice of: TRENETTE AL PESTO Fettuccine pasta with basil pesto sauce. BEEF RAVIOLI Homemade ravioli with beef fi lling served in Marinara sauce and fresh basil. SALMON PICCATA Fresh Atlantic Salmon with lemon and cappers sauce served with seasonal vegetables. Third Course: CHOCOLATE MOUSE Third Course choice of: LEMON CAKE CHOCOLATE MOUSSE
MENU NAPOLI $65 ++ First Course family style: BRUSCHETTA WITH TOMATOES First Course Choice of: SPINACH SALAD WITH PEAR Organic spinach, sliced pears, sweet gorgonzola cheese, caramelized walnuts, drizzled with balsamic olive oil dressing. CAPRESE Fresh mozzarella, tomatoes, pesto, basil in balsamic-olive oil. PENNE GUSTOSE Penne pasta with sautéed mushrooms, fresh spinach, light cream sauce, and gorgonzola cheese. CHICKEN MARSALA Chicken breast with Marsala wine and mushrooms and served with sauteed vegetables. SALMON PICCATA Fresh Atlantic Salmon with lemon and cappers sauce served with seasonal vegetables. Third Course choice of: TIRAMISU ASSORTED GELATO MENU POSITANO $75 ++ First Course Choice of: CAPRESE Fresh mozzarella, tomatoes, pesto, basil in balsamic-olive oil. RIGATONI NORMA Rigatoni with Eggplant, tomato sauce and ricotta cheese Third Cours choice of: CHICKEN PICCATA Breaded chicken breast baked in marinara sauce topped with fresh mozzarella and Parmigiano-Reggiano cheese. SPAGHETTI SCOGLIO Spaghetti calamari, mussels, clams, shrimp, sautéed with roasted garlic, white wine, and chopped tomatoes. TAGLIATA ALLA FIORENTINA Grilled fi let mignon grilled served with arugula, shaved Parmigiano-Reggiano, drizzled with balsamic - olive oil. Fourth Course choice of: LEMON CAKE CHOCOLATE MOUSSE
MENU EMILIANO $85 ++ First Course Choice of: CAPRESE Fresh mozzarella, tomatoes, pesto, basil in balsamic-olive oil. BEEF CARPACCIO Raw, thinly sliced raw prime filet mignon topped with arugula, capers, shaved Parmigiano-Reggiano drizzled with lemon-olive oil. RISOTTO MIXED MUSHROOMS Canaroli rice stirred with mixed wild mushrooms. Third Cours choice of: CHICKEN PARMIGIANA Breaded chicken breast baked in marinara sauce topped with fresh mozzarella and Parmigiano-Reggiano cheese. SALMON PICCATA Fresh Atlantic Salmon with lemon and cappers sauce served with seasonal vegetables. TAGLIATA ALLA FIORENTINA Grilled fi let mignon grilled served with arugula, shaved Parmigiano-Reggiano, drizzled with balsamic - olive oil. Fourth Course choice of: LEMON CAKE CHOCOLATE MOUSSE MENU TERESA $95 ++ First Course family style: TAGLIERE MISTO DI FORMAGGI Imported cheeses and Italian cold cuts with fresh fruit CALAMARI FRITTI Fried calamari and zucchine. CAESAR SALAD Romaine lettuce, shaved parmesan, garlic croutons and homemade caesar dressing. SPINACH SALAD WITH PEAR Organic spinach, sliced pears, sweet gorgonzola cheese, caramelized walnuts, drizzled with balsamic olive oil dressing. Third Cours choice of: GREEN PEPPERCORN FILET MIGNON Beef tenderloin cooked in a Brandy and green peppercorn sauce. CHICKEN VALDOSTANO Rolled chickent breast with mozzarella, spinach, prosciutto in Marsala wine sauce SEABASS PICCATA Fresh seabass with lemon and cappers sauce. ROLLED EGGPLANT PARMIGIANA Rolled eggplant staffed with ricotta and mozzarella, topped with tomato sauce. Fourth Course: COMBINATIO OF PANNA COTTA Vanilla and Strawberry panna cotta with mixed berries sauce.
MARANELLO ROOM SET UP FOR 25 GUESTS entrance 25 TV
MARANELLO ROOM SET UP FOR 50 GUESTS entrance 25 25 TV