e most memorable gatherings aren't
overdone—they're impeccably curated.
Entertaining well is about knowing what's
worth serving, and where to find it. With a
legacy rooted in New York sophistication and
uncompromising quality, Citarella has long
been the destination for hosts who value
intention over excess. From pristine seafood
and imported cheeses to perfectly prepared
antipasti and bakery staples, every selection
feels considered. e result? A table that looks
effortless yet indulgent, abundant yet refined.
Because true hosting luxury isn't about doing
more—it's about choosing better.
A Taste Worth Hosting
The Hosting Edit
A C U R AT E D S E L E C T I O N
O F H O S T I N G E S S E N T I A L S
R AW BA R FAVO R I T E S :
oysters, littleneck clams, sweet
shrimp, scallops—perfect for a
seafood tower or cocktail spread.
C AV I A R : imported osetra or
premium tin options for
elevated starters.
A RT I SA NA L C H E E S E S :
international selections curated
by cheesemongers (brie, aged
pecorino, robiola).
C H A RC U T E R I E & C U R E D
M E AT S :
prosciutto, salami,
soppressata—ideal on boards
with fruit and olives.
F R E S H PAS TA & SAUC E S :
house-made tagliatelle or ravioli
to pair with simple sauces for
dinner hosting.
BA K E RY & PAS T RY: artisan
bread, brioche, and pastries to
complete the table.
W I N E & S P I R I T S : curated
bottles for pairing with seafood
and cheese boards (available at
select stores).
20 V U E H A M P TO N S . C O M
