Kosher Menu Ideas | Hot Hors D’Oeuvres

To be Butlered from Silver Trays, garnished and decorated.

• Sesame Chicken Skewers with Sweet and Sour Ginger Sauce
• Tuna and Salmon Sushi Pieces with Wasabi and Soy Sauce
• Lamb Brochettes marinated in a pepper-thyme reduction
• Wild Mushrooms in Phyllo
• Miniature Risotto Cakes with tender strips of beef and a balsamic reduction
• Mashed Sweet Potato in puff pastry
• Miniature Hamburgers
• Franks in the Blanket with Spicy Mustard

Kosher Menu Ideas | Cold Hors D’Oeuvres

Mediterranean Antipasti consisting of Tuscan Beans, Grilled Marinated Veggies(eggplant, yellow and green squash and portabella mushrooms)

• Bruschetta Bar with Seasoned Grilled Bread
• Cruditées of Fresh Baby and Cut Vegetables served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips
• Traditional Chopped Liver mold with riced egg, chopped red onions served with cocktail rye bread and an assortment of fancy crackers

Kosher Menu Ideas | Dinner Buffet with Food Stations

Large Braided Challah for Motzi

• French Brioche Table Rolls served with Margarine Rosette

Salad Station

• Thai Noodle Salad with Peanut Vinaigrette Dressing
• Roasted Vegetable Couscous
• Caesar Salad with baby romaine lettuce, anchovies and garlic croutons
• Wild Mixed Greens Salad with Mandarin Orange pieces and Citrus Vinaigrette
• Pasta Bar Station
• Penne, Bowtie, Orecchiette and Ravioli Pastas are prepared with a choice of two sauces:
• Tomato Basil
• Vodka Blush
• Plum Tomato
• Virgin Oil &Garlic
• Primavera
• Scampi

Asian Station

• Fresh Lo Mein Stir Fried to Order with Crisp Oriental Vegetables and a Soy Ginger Sauce
• Choice of Marinated Beef, Chicken, Duck & Tofu
• Fresh Dim Sum of Vegetable, Beef and Chicken Dumplings served from Bamboo Steamers and an assortment of Asian dipping sauces
• Vegetable Egg Rolls served with Duck Sauce and Spicy Mustard

Carving Station

• Honey Dijon Crusted Racks of Lamb served with mint jelly
• Herbed and Marinated Turkey Breast served with a Cranberry Chutney
• Prime Rib of Beef Au Jus
• Trio of Colored Asparagus Spears served with Pepper Confetti
• Baby Red Bliss Potatoes oven roasted with rosemary, garlic and oil

Premier Viennese Pastry Table

• An assortment of Fine Cakes sliced to order tableside
• Bananas Foster Station
• Sliced Fresh Fruit including Melons, Berries and Star Fruit
• Miniature Pastries including: Cream Puffs, Éclairs, Petit Fours, Napoleons, TiraMisu, and a variety of classic French Pastries
• After-Dinner Nuts and Mints
• Premium Regular and Decaffeinated Coffee
• Regular, Decaffeinated & Herbal Teas

Kosher Menu Ideas | Young Persons’ Dinner Buffet

Hot Hors D’Oeuvres

…to be served from Stationary Chauffeurs

• Franks in the Blanket
• Mini Vegetable Egg Rolls
• Buffalo Chicken Wings with BBQ Sauce
• Sesame Chicken Bites

Beverage Bar

• Shirley Temple’s
• Roy Rogers
• An assortment of Sodas and Fruit Drinks

Buffet Dinner

• Carrot and Celery Sticks served as appetizers with Honey Mustard Dipping Sauce
• Chicken Fingers
• French Fries
• Taco Bar
• Steak Sandwich Bar
• Penne Pasta Marinara

Build Your Own Parve’ Sundae Bar
…
Some additional fun suggestions…

• Cotton Candy Machine
• Funnel Cakes
• Popcorn Stations
• Caramel Apples
• Candy Grab Bag Bar
• Soft Pretzels
• Chocolate Fountain
• Water Ice

Kosher Menu Ideas | Seated Dinner Menu

Cocktail Reception

Hot Hors D’Oeuvres
…to be butlered from silver trays, garnished and decorated

• Seared Tuna on Won Ton Crisps with Tobiko Wasabi and Scallions
• Chicken Sate’ with a Thai Peanut Dipping Sauce
• Beggars Purse filled with Smoked Apricot Brandied Duck
• Spinach and Artichoke in a Won Ton Flower Cup
• Ratatouille in a Red Bliss Potato Cup
• Wild Mushroom Tartlets
• Miniature Beef Wellington in Puff Pastry
• Chicken and Sun-dried Tomato Spring Rolls

Cold Display of Hors D’Oeuvres

• Cruditées of Fresh Baby and Cut Vegetables served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips
• Hummous and Baba Ganoush served with Baked Pita Crisps
• Grilled Breads with Sun-dried Tomato and Olive Tapenades
• Vegetable Sushi with Pickled Ginger and Lite Soy Dipping Sauce

Dinner

• Large Braided Challah for Motzi
• French Brioche Table Rolls served with Margarine Rosettes

Salad Course

• Mixed Wild Greens served with Poached Pear Slices, Caramelized Cashews and Light Citrus Vinaigrette Dressing

Entrée . . .Suggested Main Courses

Poultry Selections

• Tuscan Chicken – boneless breast stuffed with spinach and
  red roasted pepper served over Orzo with a blush sauce.
• Capon – boneless breast of Capon filled with your choice of wild rice and herbs of noodle mushroom kugel stuffing in a Supreme or Orange Sauce.
• Chicken KIiev – a skinless, boneless breast of Capon, stuffed with fresh herbs, garlic and margarine, then coated with breadcrumbs. The Capon is slow cooked with constant basting. Served on a bed of wild rice with mushroom sauce.
• Chicken Florentine – a completely boneless breast of skinless Capon filled with seasoned spinach and coated with bread crumbs.Served with watercress sauce.
• Chicken Marsala – chicken breasts coated with flour and sautéed. Topped with Marsala wine, herbs and fresh mushrooms.
• Chicken Wellington – a breast of Capon stuffed with a wild mushroom rice filling, then wrapped in a flaky puff pastry.
• Capon – boneless breast of Capon filled with wild rice or noodles and mushrooms served with a light orange sauce.
• Pecan – a large boneless breast of Capon stuffed with apple and raisin stuffing, topped with pecans.
• Boneless Cornish Hen – the breast is boned, leaving the legs attached and stuffed with herbed or wild rice and topped with a delicate raspberry sauce.
• Grand Marnier – boneless breast of chicken with a traditional bread stuffing, baked with Grand Marnier sauce.

Other Main Course Choices

• Pecan Encrusted Tilapia served with a Lime Chardonnay Sauce
• Beef Wellington: Tender Rib Eye served with a Duexelle Saucein a traditional Pastry
• Chilean Sea Bass: Pan seared and Semolina Crusted with Chef’s seasonal accompaniments
• Château d’Beef: Our version, a Special Blend of Garlic and Herbs are infused into the meat prior to cooking
• Duck Breast Marsala: Boneless Breast with Wild Mushrooms, Red wine reduction and veal stock
• Baked Atlantic Salmon: Basil and Pecan Crust baked
  in a White Wine lime and peppercorn sauce
• Traditional Beef Brisket: Slow cooked with Vidalia Onions and Tomatoes
• Cornish Hen: Breast is boned, leaving the legs attached and stuffed with herbs and wild rice and topped with a delicate Raspberry Sauce
• Pan Roasted Halibut: Over Baby Greens, topped with Black Olives and Sun-dried Tomato Vinaigrette
• Stuffed Veal Chop: Herbed Bread Stuffing with a Veal Reduction Sauce

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We will be happy to suggest Duets.
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Dessert

• Petite Slice of our Flourless Chocolate Torte
• Chocolate Waffle Cup with Raspberry Sorbet
• Tuxedo Dipped Driscoll Strawberries
• Premium Regular and Decaffeinated Coffee
• Regular, Decaffeinated & Herbal Teas
• After-Dinner Nuts and Mints