Catering

Fabio Bano

Chef Fabio received his training at the prestigious IPSSAR Culinary Institute

in San Pellegrino Terme, Italy. He began his professional career at the age of

16 by working with Italy’s elite chefs, Pietro Leeman at Joia in Milan, the only

2 Michelin Star rated Italian vegetarian restaurant, and Antonion Ghilardi, the

former chef of Gualtiero Marchesi and current chef at Picci, a two Michelin

Star Restaurant which specializes in superior quality produce and meats.

Fabio spent his formative years learning from the chefs of esteemed hotels

throughout Italy and Europe such as the Hotel Gallia Gran Baita and Club

Hotel Baja Sardinia. Fabio then moved to San Francisco, California, during the

height of the fusion cuisine boom to work with Donnie Masterson. Chef Bano

was part of the opening team of Azie, a French-Asian fusion restaurant, where

he implemented his French Cooking techniques and expertise into the menu.

During his time in San Francisco, Chef Fabio was tremendously influenced by

and began to partake in the Farm to Table culture, all of which supplemented

and provided a fresh new approach to his already impressive culinary

background.

Chef Fabio returned to Bergamo, Italy to curate the dessert menu for the One

Michelin Star Tuscan restaurant, Lio Pellegrini. After his tenure in Bergamo,

he returned to the United States and worked directly under the culinary

expertise of Danny Silverman and Danny Meyer at Union Square Café in New

York, NY. Chef Fabio’s culinary career continued to grow as he worked in the

kitchens of SoHo House, Falai, and San Domenico (SD26) with Tony May. He

then went on to run the kitchen of Giorgio Armani’s flagship restaurant,

Armani Ristorante 5th Avenue. Chef Fabio worked closely with Mr. Armani

and participated in many prestigious global events and collaborated with the

four Giorgio Armani Restaurants around the world in an event called “A World

Journey: Four Chefs from Four Corners”. His cuisine has been praised in many

publications such as Vogue Italy, La Repubblica, and Arbiter. Chef Fabio is

currently part of the opening team at Spring Place in New York, NY where he

serves as the Executive Chef and has curated the Club’s Farm to Table

inspired culinary program.

Beverage Packages

PREMIUM BEVERAGE — 2 hours

INCLUDES:

LOCALLY ROASTED VITTORIA COFFEE

ASSORTMENT OF HERBAL TEAS

COCONUT WATER

FRESH SQUEEZED ORANGE AND GRAPEFRUIT JUICE

ADDITIONAL BEVERAGE BASED ON CONSUMPTION:

EVIAN

BADOIT

COCA COLA OR PEPSI PRODUCTS

STANDARD BEVERAGE — 2 hoursINCLUDES:

LOCALLY ROASTED VITTORIA COFFEE

ASSORTMENT OF HERBAL TEAS

ADDITIONAL BEVERAGE BASED ON CONSUMPTION:

EVIAN

BADOIT

COCA COLA OR PEPSI PRODUCTS

ALL DAY BEVERAGE — 8 hours

INCLUDES:

LOCALLY ROASTED VITTORIA COFFEE

ASSORTMENT OF HERBAL TEAS

ADDITIONAL BEVERAGE BASED ON CONSUMPTION:

EVIAN

BADOIT

COCA COLA OR PEPSI PRODUCTS

Breakfast Packages

STANDARD BREAKFAST — 2 hours

GREEK STYLE YOGURT DRIED FRUIT AND HOUSE-MADE GRANOLA (V-GF)

FRESHLY BAKED MUFFINS AND CROISSANTS, BUTTER AND HOUSE-MADE FRUIT PRESERVES (V)

DICED SEASONAL FRESH FRUIT (VG)

COFFEE, TEA, WATER

PREMIUM BREAKFAST — 2 hours

GREEK STYLE YOGURT DRIED FRUIT AND HOUSE-MADE GRANOLA (V-GF)

FRESHLY BAKED MUFFINS AND CROISSANTS, BUTTER AND HOUSE-MADE FRUIT PRESERVES (V)

DICED SEASONAL FRESH FRUIT (VG)

ROASTED BREAKFAST POTATOES, TOMATOES AND SCALLION (V-VG-GF)

SCRAMBLED FARM FRESH EGGS (GF)

COUNTRY SAUSAGE AND LOCAL SMOKED BACON (GF)

COFFEE, TEA, WATER

Standard Lunch Packages — 2 hoursMONDAY

HEIRLOOM TOMATO SALAD, BUFFALO MOZZARELLA, BASIL (V-GF)

PENNE WITH “PUTTANESCA” SAUCE, OLIVES, CAPERS (V-VG)

SPLIT PEA SOUP WITH SEASONAL VEGETABLES (V-VG-GF)

CHICKEN MILANESE WITH MARKET TOMATOES

SLOW-BAKED SALMON WITH HEIRLOOM CARROTS, ROASTED LEEKS, POTATO CASSEROLE (GF)

TIRAMISU

TUESDAY

POTATO SALAD WITH RADISHES, HORSERADISH AND CRÈME FRAICHE (V-VG)

ORECCHIETTE WITH BROCCOLI, KALE AND PECORINO (V)

TOMATO PANZANELLA SALAD (V-VG)

HUMMUS (V-VG-GF)

FREE RANGE ROTISSERIE CHICKEN WITH SPICED RICE (GF)

MEDITERRANEAN FLOUNDER WITH CAPERS AND A TOMATO PANZANELLA

SEASONAL FRUIT SALAD

WEDNESDAY

ROASTED ZUCCHINI IN SCAPECE WITH PINE NUTS AND TARRAGON (V-VG-GF)

FUSILLI WITH PIEMONTESE SAUSAGE SAUCE

ROASTED FINGERLING POTATOES (V-VG-GF)

ROASTED BABY CARROTS (V-VG-GF)

ROASTED TURKEY BREAST SANDWICH

TROUT FILET WITH POTATO CONFIT AND COLE SLAW (GF)

TARTLET WITH SEASONAL FRUITS AND PASTRY CREAM

THURSDAY

CHICKEN SALAD WITH APPLES, CELERY ROOT AND FRESH HERBS (GF)

PENNE WITH MUSHROOMS (V)

BRAISED BEANS RAGOUT (V-VG)

MASHED POTATOES (V)

PORK SCALOPPINE WITH SAGE AND PROSCIUTTO

GRILLED BRANZINO WITH TOMATOES, OLIVES AND ROSEMARY

ASSORTED PROFITEROLES AND ECLAIRES (VANILLA, CHOCOLATE AND MATCHA)

FRIDAY

KALE SALAD WITH GREEN APPLES, DRIED NUTS AND HONEY (V-VG-GF)

PACCHERI WITH BASIL AND TOMATOES

BEETS, FENNEL AND ORANGE SALAD (V-VG-GF)

GRAINS CASSEROLE (V-VG)

FREE RANGE ROTISSERIE CHICKEN WITH SPICED RICE (GF)

TUNA MELT SANDWICH

TIRAMISU

SATURDAY & SUNDAY

FARRO AND LEGUME SALAD WITH ZUCCHINI, SQUASH AND MUSHROOMS (V-VG-GF)

PENNETTE ALLA CACCIATORA (V)

ROASTED FINGERLING POTATOES (V-VG-GF)

ROASTED BRUSSELS SPROUTS

CHICKEN MILANESE WITH MARKET TOMATOES

MEDITERRANEAN FLOUNDER WITH A TOMATO PANZANELLA

PUMPKIN PIE

Premium Lunch Packages — 2 hours

MONDAY

GIGANTE BEAN SALAD WITH CHERRY TOMATOES, CORN, ARUGULA, FENNEL (V-VG-GF)

RIGATONI WITH HEIRLOOM TOMATOES, ROASTED EGGPLANTS AND RICOTTA (V)

CAPRESE SANDWICH WITH FRESH MOZZARELLA, MACHE, MARKET TOMATOES AND GREEN VEGETABLES (V)

FRESH BUFFALO MOZZARELLA, MACHE, MARKET TOMATO, GREEN VEGETABLES

SMOKED GRILLED BRISKET AND ROASTED POTATOES (GF)

SEAFOOD PAELLA VALENCIANA WITH POTATOES, SCALLIONS AND LIMES (GF)

CHOCOLATE CAKE

TUESDAY

POACHED CHICKEN SALAD WITH RAISINS AND TARRAGON

PACCHERI STRASCICATI WITH BACON, HERBS AND TOMATOES

ROASTED VEGETABLE RATATOUILLE (V-VG)

GRILLED ASPARAGUS (V-VG)

SLOW ROASTED LEG OF LAMB WITH MINT AND CHICKPEAS (GF)

GRATIN ARTIC CHAR WITH TWICE COOKED BEANS (GF)

BRAISED OCTOPUS WITH CAPERS, TOMATOES AND OLIVES

STRAWBERRY MERINGUE CAKE (GF)

WEDNESDAY

OCTOPUS GALLEGO SALAD WITH POTATOES, OLIVES AND PAPRIKA (GF)

MACCHERONCINI WITH BOLGONESE SAUCE AND GRANA PADANO

BASMATI ORGANIC RICE (V-VG-GF)

BRAISED SHORT RIBS (GF)

ROASTED BRANZINO IN TECA WITH ROASTED POTATOES (GF)

VEGETABLE RATATOUILLE (V-VG-GF)

CHOCOLATE CARAMEL TARLET

THURSDAY

GIGANTE BEAN SALAD WITH CHERRY TOMATOES, CORN, ARUGULA AND FENNEL (V-VG-GF)

KAMUT PENNETTE WITH IMPORTED CALABRESE TUNA, OREGANO AND FRESH TOMATOES (GF)

MARCHE SALAD WITH MARKET TOMATOES, GREEN VEGETABLES AND FRESH RICOTTA (VG-GF)

SELECTION OF HOT PRESS PANINIS

“CACIUCCO LIVORNESE”, TUSCAN SEAFOOD SOUP (GF)

ASSORTED PROFITEROLES (VANILLA, CHOCOLATE AND MATCHA)

FRIDAY

FARRO AND LEGUME SALAD WITH ZUCCHINI, SQUASH AND MUSHROOMS (V-VG)

RIGATONI WITH SPICY PORK SAUSAGE AND BROCCOLINI

FRENCH BEANS, MINT AND BLACK PEPPER

SLOW COOKED ROAST BEEF AU JUS (GF)

SEAFOOD PAELLA VALENCIANA WITH POTATOES, SCALLION AND LIMES (GF)

FRESH FRUIT TART

SATURDAY & SUNDAY

CHICKPEA SALAD WITH LIME AND FRESH HERBS

FARFALLE WITH ZUCCHINI, PEAS AND HAM

ROASTED VEGETABLE RATATOUILLE (V-VG)

SLOW ROASTED LEG OF LAMB WITH MINT AND CHICKPEAS

HERBED WILD BRANZINO WITH BASIL MASHED POTATOES AND FRENCH BEANS (GF)

ASSORTED PROFITEROLES AND ECLAIRES (VANILLA, CHOCOLATE AND MATCHA)

Wrap party @

PREMIERE SPIRITS BAR PACKAGE — 1 HOUR *

1 WHITE, 1 RED, 1 SPARKLING, 1 ROSÉ, 1 BEER

OPEN BAR

ASSORTED BAR SNACKS

* please note that additional hours may be subject to over time rate