• Agnolotti Arribiatta
    Pillow shaped pasta filled with ricotta and select seasonings are served with a spicy chunky imported tomato sauce. 

  • Assorted Pastas
    Any of our delicious and different pastas from our menu can be customized for a unique side dish. 

  • Cavatappi Agilo e' Olio
    Fresh cavatappi is sautéed in extra virgin olive oil with sliced ripe olives, roasted garlic cloves, roasted peppers, and fresh herb. 

  • Cavatappi with Grilled Chicken and Marsala Cream
    Corkscrew shaped pasta tossed with grilled chicken breast and a Marsla infused sauce, garnished with fresh rosemary sprigs. 

  • Fettuccine Puttanesca
    This fresh sauce is actually completed before the water is finished boiling, Sweet onions, capers, sliced ripe olives and anchovies are blended with a fresh plum tomato sauce and tossed with imported fettuccini. 

  • Free Form Lasagna with Lobster, Roasted Spinach and Smoked Salmon
    A lasagna noodle is layered with a mixture of savory mascarpone cheese, lobster and shredded parmesan, smoked Norwegian salmon, roasted baby spinach, and fresh mozzarella cheese. Folded like a bow on the plate, it is served with a lobster reduction sauce and garnished with toasted pine nuts and a plum tomato vase of mesclune greens. 

  • Linguini with Clam Sauce and Baby Shrimp
    Fresh chopped native clams are combined with sautéed garlic, fresh herbs and baby gulf shrimp. Served over linguini pasta and finished with white wine. 

  • Lobster Ravioli with Vodka Laced Tomato Cream
    Truly a trendy favorite!! Lobster ravioli from Venda Ravioli on the hill are served with a slowly simmered sauce of imported vodka, fresh cream, and San Marzano tomatoes. 

  • Orzo Pasta with Radicchio, Pinenuts, and Parmesan
    A chiffonade of radicchio is tossed with toasted pine nuts, fresh parsley, olive oil, and slow cooked Orzo pasta. 

  • Penne with Roasted Garlic and Tomato Cream
    Roasted garlic is steeped in fresh heavy cream and combined with San Marzano tomatoes and tossed with imported penne pasta. 

  • Penne with Sun Dried Tomatoes, Roasted Peppers, and Artichoke Hearts
    A delightful toss of mozzarella, red and yellow roasted peppers, julienne of sun dried tomatoes and diced artichoke hearts. Finished with extra virgin olive oil, fresh herbs, and a sprinkling of grated Romano. 

  • Pesto Farfalle
    Butterfly shaped pasta is tossed with a classic pesto sauce and garnished with sautéed shredded baby sweet carrots. 

  • Rigatoni Nocina
    Hot sausage, garlic, onion and cream are combined to make this classic northern Italian sauce. Tossed with rigatoni pasta and shaved parmesan cheese. 

  • Risotto
    Italian Aborio rice is slowly stirred and cooked to a creamy delicious side dish. Add saffron, dried Porcini mushrooms, and white wine, and you'll have classic Milanese style. Or, combine with ingredients fresh from your imagination for your own personal signature Risotto. 

  • Scillian Pasta Salad
    Cavatappi pasta tossed with green and black olives, fresh sweet grape tomatoes, cucumbers, and red onion. 

  • Shells and Broccoli Pasta Salad
    A favorite in our deli, this dish can either be served hot or cold. Tossed with broccoli florettes, fresh grated parmesan cheese, and extra virgin olive oil. 

  • Spicy Whole Wheat Pasta Salad
    Whole wheat pasta tossed with a spicy dressing with olives, scallions, pepper rings, and roasted peppers. 

  • Spinach Pasta Salad
    Gemelli pasta tossed with spinach, Romano cheese, sliced black olives and olive oil. 

  • Tortellini Alfredo
    Delicious cheese or meat tortellini tossed with a heart stopping butter, cream and cheese sauce. 

  • Tortellini alla Panna
    Literally from the pan this personal favorite has sauteed diced proscuitto, spring peas, sliced mushrooms, and minced garlic. That same heart stopping fresh cream is tossed with cheese tortellini and fresh grated cheese. 

  • Tri Colored Pasta Prima Vera Salad
    Tri colored pasta twists tossed with select roasted vegetables and Tom's secret dressing. 

  • Portabella Stuffed Raviolis with Roasted Garlic Crema
    Delicate raviolis are filled with wild mushrooms, then topped with a creamy slow simmered garlic cream sauce 

  • Market Made Sausage, Orchetti, White Bean and Rabe
    Tom's famous market-made sausage, crumbled and tossed with rabe and white beans atop orchetti "thumb-print" pasta. 

  • Chicken and Broccoli Aglio e Olio
    Chunks of boneless breast topped with sliced black olives, roasted peppers, garlic, broccoli and olive oil atop Cavatappi pasta 

  • Tuscan Seafood Pasta
    Swordfish, petite sea scallops, butterflied shrimp, and baby clams are tossed in a savory Tuscan red sauce with olives, capers, onions, and garlic. Served over angel hair pasta 

  • Classic Linquine and Clam Sauce
    Tender minced clams, simmered with butter, garlic, white wine, and our special seasonings. 

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