CATERING MENUS Windsor Arms Hotel. off Premise Catering also Available

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Jodie French
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1 CATERING MENUS 2006 The Sephardic Kehila Centre The Village Shul Windsor Arms Hotel off Premise Catering also Available Culinary Supervision by Windsor Arms Hotel Royal Kosher Catering. 18 St. Thomas Street. Ontario. Canada. M5S 3E7 Telephone Facsimile Toll Free

2 Hors d'oeuvres Cold Mini Pitas Bursting with Moroccan Tebouleh Salad Teriyaki Marinated Salmon Skewers Peppercorn & Fresh Herb Crusted Tuna Carpaccio on Puff Pastry Chive enhanced Crepe Cones filled with Smoked Salmon and Cream Cheese garnished with Lemon Rind and Watercress Chili Chicken and Roasted Red Pepper Tortilla Chips topped with Guacamole or Spicy Red Pepper Mayonnaise Smoked Salmon Rosettes in a Caraway Scented Popover Baked Baby Potato with Marinated Herring Hot Wild Mushroom Strudel in Crispy Phyllo Miniature Bite Size Pizzas topped with Grilled Vegetables and Sundried Tomatoes Chicken Satay Skewers with Peanut Sauce Mini Egg Rolls with Plum Sauce Beef Tenderloin Morsels with Peppercorn Wine Sauce Beef Satay Skewers with Peanut Sauce Spicy Crumb Crusted Salmon Cakes with Fruit Chutney Ginger Sesame Chicken Skewers with Hoisin Dip Mini Lamb Chops with Black Tea Crust (Market Price) Mini Potato Latkas with Apple Chutney Bourekas (Mushroom, Spinach & Potato) Moroccan Cigars *Prices are subject to applicable sales tax and service charge 2

3 Reception Stations Middle Eastern Table Hummus, Babaghanoush, Roasted Red Pepper Dip Green & Black Olives, Mini Pitas & a vast selection of Breads Vegetarian Sushi Display an Assortment of Vegetable Sushi with Pickled Ginger, Wasabi & Soya Sauce for Dipping Crudités & Dip Display Fresh Garden Vegetables with a Complement of Dips *Prices are subject to applicable sales tax and service charge 3

4 Dinner Stations (minimum 3) Selection of Raw & Marinated Seasonal Vegetables & Toasted Pita with Hummus & Babaghanoush Carved Smoked Salmon or Cured Gravlax with Mustard-Dill Sauce, Lemon, Capers, Shaved Red Onion, Chives, Chopped Egg & Dark Rye Bread Whole Cold Poached Salmon served with Shallot Dressing & Sweet Potato Aioli Sushi Station Array of Sushi to include: Salmon, Tuna & Vegetarian prepared with Soya Sauce, Wasabi & Pickled Ginger Mushroom Station Sautéed Wild Mushrooms Cooked with Santa Barbara Olive Oil, Shallots & Fresh Herbs Served with Crisp Filo Cups *Prices are subject to applicable sales tax and service charge 4

5 Dinner Stations Asian Station Halibut Skewer with Hot & Sour Glaze Crispy Chicken Drumettes with Sesame Soy Glaze Spicy Beef Flank Rolls with Grilled Bok Choy Vegetable Pad Thai with Tofu, Macadamia Nuts & Cilantro Tempura Tuna Sashimi with Cucumber Ponzu Pasta Station (Any Two) Penne Pasta with Wild Mushrooms, Fresh Basil & Tomato Sauce Rigatoni with Roasted Sweet Peppers, Eggplant & Artichokes Bowtie Pasta with Basil Roasted Chicken & Pine Nut Pesto Fusilli Pasta with Rapini, Roasted Garlic & Lemon infused Olive Oil Satay Station (Based on 3 pieces per person) Chicken, Beef & Lamb with Traditional Peanut Sauce, Chili Vinegar and Thai Green Curry Sauce *Prices are subject to applicable sales tax and service charge 5

6 Carving Selections Deli Meats: Pastrami, Corned Beef or Montreal Smoked Meat with Horseradish, Mayonnaise, Dijon Mustard, Kosher Dill Pickles and Kettle Style Potato Chips & Baskets of Rye Bread Lamb Racks Accompaniments to include Mint Chutney, Dijon Mustard, Sweet Pepper Relish and Pita Basket Roasted Beef Ribeye with Horseradish, Herb Mustard and Mushroom Jus *Prices are subject to applicable sales tax and service charge 6

7 Compose your own Menus Menu Selections (priced per person) Soups Harirra- Moroccan Chickpea and Lentil Smoky Eggplant Soup with Fire Roasted Red Pepper Salsa Warm Leek & Potato Puree Soup with Egg Bread Croutons Roasted Sweet Potato Soup with Apple Pear Cracklings Fire Roasted Onion Soup with Vintage Sherry and Shallot Crisps Double Chicken Consommé with Vegetable Threads & Chive Crepe Yellow Tomato Gazpacho with Rare Charred Tuna Salads Field Greens with Yellow Tomato Bruschetta, Citrus Sections & Santa Barbara Olive Oil Arugula Salad with Marinated Artichokes, Olives & Balsamic Vinaigrette Classic Caesar Salad with Garlic Dressing and Petite Garlic Croutons Watercress & Endive Salad with Spicy Pecans and Raspberry Vinaigrette Hothouse Tomato Salad with Tomato Dust, Balsamic Paint and Peppercress Asparagus & Shaved Fennel Salad with Champagne Mustard Vinaigrette Warm Mushroom Salad with Shallot Confit, Merlot Vinegar & Extra Virgin Olive Oil Appetizers Forest Mushroom Risotto with Roasted Shallot, Marjoram and Tomato Oil Roasted Portobello Mushroom, Eggplant 'Caviar' Pickled Vegetables & Cracker Bread Matzo Cracker Crusted Cod Cake with Vegetable Etouffee & Sweet Pepper Remoulade Smoked Salmon with Chopped Vegetable Salad and Passion Fruit Vinaigrette Rare Charred Tuna with Cucumber "Noodles", Soy Paint and Wasabi Foam *Prices are subject to applicable sales tax and service charge 7

8 Entrees Seafood Lemon Dusted Salmon Filet with Thai flavoured Noodles & Coconut-Curry Hot Pot Grilled Salmon "Steak" with Potato Rosti, Arugula & Citrus Essence Halibut with Giant White Beans, Tomato Fondue & Roasted Baby Fennel Pan Roasted Cod with Cracked Black Olive-Tomato Fondue & Chick Pea Fries Meat & Poultry Grilled Breast of Chicken with Rosemary Scented Potatoes, French Beans & Shallot-Pan Jus Roasted Capon Breast with Forest Mushroom Stuffing, Braised Greens & Lemon-Thyme Jus Ribeye of Beef with Wild Mushroom Crepe, Rosemary Vegetable Skewer & Red Wine Jus Boneless Prime Rib of Beef with Vegetable Popover, Herb Pressed Potatoes & Horseradish Jus Mixed Grill of Double Cut Lamb Chop, Ribeye & Chicken Breast Seasonal Accompaniments Rack of Lamb with Roasted Acorn Squash, Broccoli Rabe & Orange-Garlic Marmalade Roasted Rack of Veal with Lemon-Pepper Spinach, Pomme Frites & Smoky Tomato Jus add a Palette Cleanser of Pink Grapefruit Sorbet & Mandarin Vodka Soaked Blueberries Additional Sides Garlic Mashed Potatoes Polenta- Chickpea Fries French Bean Bundle Ties with A Chive Bon Grilled Asparagus Spears California Baby Vegetables *Prices are subject to applicable sales tax and service charge 8

9 Combination Dinner Entrées Roast Half Cornish Hen & Grilled Ribeye Steak with Lemon-Thyme Jus Grilled Chicken Supreme & Grilled Ribeye Steak with Three Peppercorn Sauce Herb Crusted Rack of Lamb & Roasted Capon Breast with Forest Mushroom Stuffing Our Chef will Create Seasonal Accompaniments for your Duo Entrée *Prices are subject to applicable sales tax and service charge 9

10 Menu #1 Baskets of Artisan Breads with Hummus Salad Baby Greens with Basil Vinaigrette and Sundried Tomato Croutons Dinner Entrée Grilled Chicken Paillard with Black Olive Tapenade & Zucchini Dessert Market Sliced Fruit Platter with Seasonal Sorbet Coffee or Tea *Prices are subject to applicable sales tax and service charge 10

11 Menu #2 Baskets of Artisan Breads with Hummus Appetizer A Trio of Salmon Smoked, Pastrami Cured & Gravlax with Contemporary Garniture Salad Grill Roasted Vegetable Platter with a Demi Tasse of Fire Roasted Tomato Soup Dinner Entrée Slow Roasted Beef Ribeye with Horseradish Jus & Vegetable Popover Dessert Apple Crumb Cake with Cinnamon Ice Coffee or Tea *Prices are subject to applicable sales tax and service charge 11

12 Menu #3 Baskets of Artisan Breads with Hummus Appetizer A Presentation of Hand Made Vegetable Sushi and Sashimi with Salmon, Tuna & Halibut with Pickled Ginger & Soy Sauce Salad A Trio of Seasonally Inspired Soups Served with Gaufrette Potato Crisps Dinner Entrée Mixed Grill of Double Cut Lamb Chop, Petite Rib-eye & Chicken Breast Dessert Molten Center Chocolate Cake with Spiced Orange Compote Coffee or Tea *Prices are subject to applicable sales tax and service charge 12

13 Dessert Sorbet in a Profiterole with Chocolate Sauce or Fruit Coulis Mixed Fruit Compote over Rich Almond Cake Dark Chocolate Fudge Brownie with Chocolate Sauce & Diced Strawberries Individual Fresh Fruit Pavlova Apple Galette or Honey Cake with Cinnamon Crème Anglaise Scoops of Tropical Fruit Sorbet served in an over sized glass Duo of Desserts created by our Pastry Chef Sweet Table Seasonal Fruits Tropical Fruit Sorbets & Selections of 4 cakes (priced based on selection) or Selections of 6 cakes (priced based on selection) *Prices are subject to applicable sales tax and service charge 13

KOSHER MENUS ELEVATE YOUR LAS VEGAS EXPERIENCE

KOSHER MENUS ELEVATE YOUR LAS VEGAS EXPERIENCE RECEPTION $115 per dozen COLD HORS D OEUVRES Smoked Salmon on Pumpernickel with Red Onion and Chives Ahi Tuna Tartare on Toasted Challah Vine-Ripened Tomato