Sample Menu
The Selection Of Your Menu Is An Important Part In The Planning Of Your Event. For That Reason Our Culinary Staff Continues To Create Innovative Menus To Meet The Needs Of Your Occasion. We Can Tailor A Variety Of Menus To Fit Your Specific Needs And Help Create The Event You Desire. We Will Work With You To Create Just The Right Assortment Of Appetizers And Other Delectable Items To Suit Your Cocktail Party Needs. Let Our Experienced And Creative Team Of Chefs And Event Coordinators Introduce You To Cuisine That Has Made Us New York's Premier Kosher Caterer.
Hors' O'Douevres
Curried Coconut Chicken Sticks
Asian Spring Rolls, Sesame Ginger Dip
Oriental Shredded Duck and Scallion Wonton Cup
Char Broiled Tuna Brochette With Spicy Roasted Tomato Dip
Polenta Triangles With Balsamic Vinaigrette And Red Onion Confit
Thai Chicken and Lemongrass Sticks with Sweet Cucumber Dipping Sauce
Yellow Tomato and White Bean Bruschetta on Garlic Cilantro Rounds
Cocktail Salmon and Dill Cakes with Smoked Onion Remoulade
Asian Chicken with Spicy Peanut Sauce in Sesame Tartlet
Mint Marinated Lamb Kebobs with Tehina and Honey Dip
Gingered Chicken Cakes with Cilantro Lime Mayonnaise
Cocktail Corn Cakes with Spicy Mango Salsa
Franks En Croute, Dijon Mustard
Carving Station: Our Chefs Will Carve To Order
Steak Au Poivre with Horseradish Sauce
Roast Turkey Breast with Cranberry Chutney
Honey Glazed Corned Beef with Cider Mustard
Accompanied By Herbed French Breads & Garlic Toast Points
Optional Carving Items
Balsamic Glazed Rack of Lamb
Chateaubriand with Merlot Reduction
Duck Roulade with Bing Cherry Relish
Chicken Wellington with Beurre Blanc
Prime Rib of Beef with Au Jus
Kabob Station
Schwarma, Kufta, Beef & Chicken Kabobs With Parsley & Olive Oil
Served With Hot Pita Pockets & Egyptian Flat Breads
Set With Chummus, Techina, Chopped Israeli Salad, & Israeli Pickles
Veal Milanese Station
Lightly Breaded Medallions Of Nature Fed Veal
Sautéed To Order With Chopped Arugala, Diced Roma Tomatoes,
Red Onions and Shallots With Balsamic Vinegar
Duck Sauté Station
Our Chef Will Sautee To Order Glazed Hoisin Duckling,
Sliced Granny Smith Apples, Roasted Peaches and Glazed Pecans
To Be Served Over Baby Red Oak and Frisee Greens
Fish Sauté Station
Tabletop Preparation of:
Sautéed Sesame Crusted Tuna Served with Tomato Coriander Salsa
Moroccan Salmon Sautéed with Mushrooms and Spicy Tomato Sauce
Served over Saffron Rice in Martini Glass
Thai Chicken Sauté
Medallions Of Marinated Chicken Sautéed in Green Curry Sauce
With Julienne Snow Peas and Diced Red Peppers
Served over Coconut Sticky Rice
Sushi Bar
Our Chefs Will Prepare A Variety Of Fresh Fish And Vegetable Rolls,
To Include Kapamaki And Tekamaki Tuna, Salmon, Avocado, Carrot and California Rolls
Served with Soy Sauce, Pickled Ginger and Japanese Wasabi Horseradish Sauce
French Fry Stand
Shoestring, Steak Cut And Curly Fries Will Be Fried To Order
Served "Amsterdam Style", In A Paper Cone With The Condiment Of Your Choice.
Sauces To Include: Ketchup, Barbecue Sauce, Honey Mustard, Salt and Vinegar, and Hot Sauce
Flavored Mayonnaise to include: Tarragon, Green Olive, Horseradish, and Cajun
Stations
Latke Station
Vegetable Tempura Station
Make Your Own Salad Bar
Panini Grill and Wrap Station
Antipasto Station
Chicken Picata Station
Sweetbreads Sauté
Steak Dianne Station
Sizzling Fajita Station
Smoked Salmon Carving
Oriental Wok Station
Vegetable Grilling Station
...and many more!
Appetizers
Sesame Crusted Tuna with Sesame Noodles and Julienne Vegetables
Won Ton Garnish, Wasabi Cream And Roasted Pepper Puree To Accompany
Pine Nut Encrusted Halibut, Set With A Timbale Of Spaghetti Squash, Marinated
Red Onions And Cous Cous, Accompanied By Red Leaf, Red Oak, Mache And Currant Tomatoes, Laced With A Balsamic Vinaigrette
Butternut Squash Ravioli Served in Warm Duck Broth with Brunoise of Carrots, Fresh Leeks and Red Peppers
Grilled Vegetable Terrine of:
Portobello Mushroom, Roasted Red and Yellow Peppers Roasted Garlic and Tomatoes
Served with Quenelles of Avocado Hash and Cannellini Puree
Roulade of Black Olive Stuffed Chicken Breast
Timbale Of Roasted Tomato Cous Cous and Sautéed Spinach
Drizzled with Roasted Shallot Coulis
Jack Daniel's Glazed Duck Breast
Set with Braised Red Cabbage and Sautéed Pears
Topped with Sweet Potato and Shallot Relish
Served with a Port Reduction
Dairy Options
Dairy Hor's O'douvres
Three Cheese Sambousak
Tuna Tartar Set On Sesame Rice Cracker
Plum Tomato, Basil, Mozzarella Napoleons
Soft Brie and Asian Pear on Ciabatta Bread
Grilled Zucchini, Mushrooms, and Parmesan On Whole Grain Rusk
Bruschetta With Goat Cheese, Sundried Tomatoes, Basil & Roasted Pignoli Nuts
Mini Mushroom Quiche with Sautéed Onions And Smoked Gouda
Chive Pancakes With Creme Fraiche And Red Onion Confit
Sweet Potato Fritters / Cranberry Chutney
Sesame Crusted Tuna Served on Daikon Round
Spinach and Goat Cheese Strudel
Pasta Station
Three Cheese Ravioli Served With Basil Cream Sauce
Fusilli Pasta Served with Pesto Sauce, Red & Yellow Peppers,
Black Olives, Shiitake Mushrooms & Seasoned With Basil and Garlic
Set With
Freshly Grated Parmesan Cheese
Cracked Black Pepper
Quesadilla Station
Warm Floured Tortilla's Made to Order With Your Choice of
Cheddar Cheese, Monterey Jack, Goats Cheese,
Sliced Tomatoes, Shredded Lettuce, Sliced Jalapeno's,
Onions, Chopped Olives, Guacamole, Sour Cream, and Salsa
Vegetable Carving Station Rectangular
Tarts To Be Carved
Cheddar Cheese & Roasted Tomato
Sautéed Spinach & Goat Cheese
Wild Mushroom with Onion and Smoked Gouda
Breakfast Options
Omelet Station
Your Guests Can Choose From A Variety Of Omelets With Assorted Fillings
Made To Order: To Include Fresh Leeks With Spinach, Wild Forest Mushrooms,
Vidalia Onions, Tomato Jam, Brie With Fresh Herbs And Smoked Mozzarella
Pancake Station
Our Chef Will Prepare To Order On A Flat Top Griddle Pancakes With
Assorted Toppings Of Sliced Bananas, Sliced Strawberries, Walnuts, Pecans,
Chocolate Chips, Godiva Chocolate Sauce, Hot Maple Syrup, and Whipped Cream
Crepe Station
Your Guests Can Choose From A Variety Of Crepes Made To Order Topped
With A Hot Mushroom Sauce Served From Petite Marmite To Include
Ratatouille With Diced Peppers, Fresh Leaf Spinach With Farmer Cheese,
Portobello Mushrooms With Shallots
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