HORS D OEUVRES MUSHROOM CAP BLACK OLIVE PATE INDONESIAN SATAYS BRUSCHETTA GENOVESE HURUMAKI ROLL SWEET POTATO FRITES EGG ROLL PUMPERNICKEL LOX
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1 KOSHER MENU
2 HORS D OEUVRES MUSHROOM CAP Diced button mushroom, fresh parsley, sautéed garlic and spiced bread crumbs, stuffed in a white mushroom BLACK OLIVE PATE Spanish black olives, tossed with EVOO and served on a baked semolina crostini INDONESIAN SATAYS Marinated beef, seared with toasted sesame, alongside a sweet and sour marmalade BRUSCHETTA GENOVESE Toasted crostini, chunky San Marzano tomato, diced garlic and fresh basil pesto HURUMAKI ROLL Baked vegetarian roll, wrapped in rice paper and set in a plum marmalade SWEET POTATO FRITES Baked sweet potato served alongside a honey mustard emulsion EGG ROLL Baked chicken, shredded cabbage, string carrots and fresh bean sprouts PUMPERNICKEL LOX Atlantic salmon, chopped chives and margarine served on toasted pumpernickel bread EGG SALAD Cooked egg, folded with diced vegetables and fresh herbs, served on Asian spoons BOXED STIR FRY Shredded broccoli, napa cabbage, red pepper, celery and onion, prepared in a sweet chili sauce ARANCINI Roasted cherry tomato, cooked rice, basil pesto, all baked in a Sicilian style fritter CHICKEN SATAY Seared and finished with a ginger and scallion infused sauce` SALMON SKEWER Marinated and oven baked, finished in a light maple glaze VEGETABLE TEMPURA Lightly battered and fried, served with a traditional tentsuyu sauce P 1
3 RECEPTION STATIONS DELI BOARD Slow cured and carved to order: Montreal smoked meat, corned beef, pastrami, grain mustard, Keen s hot mustard and deli style pickles; set with an assortment of pumpernickel and rye bread MIDDLE EASTERN BAR House made hummus, baba ghanoush and tabbouleh; set with marinated artichokes and herbed olives, served with warmed pita HARVEST STATION A selection of; Tuscan bean spread, lemon red pepper hummus, tahini, baba ghanoush, chilled Turkish salad, warm pita and crispy wonton chips BRUSCHETTA STATION Toasted baguette, topped with fresh seasonal ingredients: olive tapenade, artichoke pâté, herbed diced tomatoes, marinated and grilled zucchini CAVIAR AND BLINI Red caviar, house made blintz and blini, paired with chilled Russian Standard vodka ORIENTAL BAR Made to order vegetarian pad thai, served in traditional take out containers, baked vegetarian spring rolls in a plum marmalade and a spicy slaw SUSHI BOARDS Assorted maki rolls and fresh sushi, served with: wasabi, soy and pickled ginger P 2
4 CENTER TABLE PLATTERS CURED FISH Pickled herring, smoked mackerel, rainbow trout and salmon, served chilled, topped with spanish onions and freshly squeezed lemon SALAD TRIO An assortment of fresh salads including: a chilled mushroom and spinach, warm Parisian and dill, roasted eggplant with red pepper, served with pita and fresh baguette HUMMUS AND TAHINI House made hummus, tahini and black olive tapenade, served with toasted crostini and warm pita VEGETARIAN Marinated and grilled zucchini, eggplant and fire roasted sweet peppers, finished with EVOO STUFFED CREPES House made crepe, stuffed with sautéed mushrooms and onions, finished in a red wine and mushroom jus P 3
5 SALAD SPRING SALAD Local micro greens wrapped in a sliced cucumber, drizzled with an EVOO vinaigrette CITRUS ARUGULA Chilled arugula dressed in a lemon pepper vinaigrette SPRING MANDARIN Baby spinach, sliced mandarin oranges, tossed in a honey dijon vinaigrette HEIRLOOM Red and yellow heirloom tomatoes, baby spinach, finished in a light chive vinaigrette MICRO GREENS A blend of fresh spring micro greens in a raspberry vinaigrette SOUP BUTTERNUT SQUASH Roasted squash, pureed garlic and onions, simmered and garnished with fresh chives YUKON POTATO AND LEEK Sautéed leeks, shallots, toasted garlic and Yukon gold potatoes WILD MUSHROOM SOUP Blended wild mushroom, sautéed shallots and fresh minced parsley BORSCH Simmered beets, beef broth, sautéed onion, fresh tomatoes and roasted garlic P 4
6 MAIN ENTRÉE SEAFOOD FILET OF SALMON Baked filet, served in a lemon dill reduction, plated on a bed of herbed rice pilaf and garnished with minced parsley FILET OF SOLE Lightly breaded, pan seared and served with a wedge of lemon, accompanied by wild basmati rice with a vegetable brunoise SALMON WELLINGTON Puff pastry encrusted salmon with julienned zucchini, leeks, carrots and spanish onion, baked with a light lemon dill sauce and served with steamed sugar snap peas CHICKEN SUPREME Seared chicken breast, served in a red wine and shiitake herb reduction accompanied by oven roasted Yukon potatoes and a roasted bundle of julienned vegetables FORESTIERE Baked with an assortment of wild mushrooms, sautéed shallots and roasted garlic, finished with a sage infused white wine jus, served with herbed mini red skinned potatoes and a seasonal blend of vegetables SEARED Mustard glazed and coated in a dry tarragon rub, seared and baked, finished in a red wine reduction alongside a seasonal blend of vegetables and oven roasted sweet potatoes ROULADE Cooked apples, dried cranberries, rolled and slowly baked, finished in a red wine and herb reduction accompanied by crisp sugar snap peas and smashed red skinned potatoes P 5
7 MAIN ENTRÉE BEEF BRISKET Brined and crusted with a spiced dry rub, fresh daikon, toasted garlic and chili, slow roasted and carved, finished in a natural jus and served with seared bok choy and roasted fingerling potatoes SHORT RIBS Marinated and slowly braised, honey barbecue glaze, finished with a light jus, served atop smashed red potatoes with oven roasted root vegetable medley PRIME RIB Oven roasted and garlic rubbed, horseradish, cracked Pepper and grain mustard, coated in a light red wine and mushroom reduction, served with oven roasted Yukon potatoes and honey glazed Ontario carrots RIB EYE Dry rubbed and fire grilled, finished with a cognac jus, served with an oven roasted potato soufflé and a seasonal medley of vegetables P 6
8 CHILDREN MENU CHICKEN FINGERS AND FRIES Breaded cutlets, crispy potato fries and chef s ketchup CRISPY TACOS Grilled chicken, tortilla shell, shredded lettuce, diced tomato and house made salsa SLIDERS AND FRIES 2 mini tenderloin burgers, dressed with chef s ketchup, ballpark mustard, alongside crispy french fries PASTA POMODORO Penne rigate served in a homemade tomato and basil sauce CHICKEN DRUMLETS Baked wings, fresh carrot and celery, served with a smoked barbecue sauce P 7
9 DESSERT APPLE CRUMBLE Crisp apples cooked with cinnamon, sugar crusted and slowly baked until golden brown CHOCOLATE PYRAMID Soft layers of white and dark chocolate, all stacked and plated with a sweet berry coulis SHELLED CIGAR Baked pastry shell, stuffed with a light chocolate mousse and plated with a chocolate drizzle SORBET A palate cleanser; your choice of lemon, mango, raspberry or lime MOLTEN LAVA CAKE Double chocolate cake, warmed throughout, with a volcanic flow of rich chocolate BAKED POMEGRANATE SHELL A blend of fresh pomegranate and parv cream, whipped and baked in a homemade crust, topped with shreds of fresh pomegranate CRÈME CARAMEL A light baked cake layered in a maple crème and garnished with chunks of hardened caramel DESSERT TRIO Three mini desserts consisting of: a freshly baked brownie, dark chocolate dipped strawberry and a homemade apple crumble LEMON DROP A scoop of lemon sorbet drowned in a sparkling wine and garnished with a fresh mint leaf P 8
10 LATE NIGHT STATIONS SWEET SWEET BOUTIQUE Decadent treats featuring a variety of petits fours, assorted decorated cakes and seasonal fruit arrangements, accompanied by freshly roasted Columbian coffee and assorted specialty tea SEASONAL FRUIT ARRANGEMENT Edible bouquets of fresh seasonal fruit carved in house, accompanied by freshly roasted Columbian coffee and assorted specialty tea CREPE FLAMBÉ Crepes flambéed live, served with your choice of: seasonal chopped fruit, strawberry and chocolate drizzle or berry coulis LIVE SORBET BAR Sorbet scooped live, with choice of toppings including freshly chopped fruit, berry coulis, candied lemon and orange twists CANDY BAR An arrangement of gummy candy, sour and soft candies, flavored jelly beans and mini chocolate bars SAVORY SLIDER BOARD AND FRIES Mini beef burgers made in house, accompanied by hand cut Yukon gold potatoes, cooked crispy and served with chef s ketchup and ballpark mustard PANINI PRESS STATION Fresh baguette, layered Montreal smoked meat, hot mustard, horseradish and deli style pickles BRISKET BAR Marinated and roasted whole brisket, carved to order and served open faced on toasted crostini s, topped with a natural jus, roasted mushrooms and sautéed onions BRAISED SHORT RIBS Dry rubbed and slowly braised, shredded live and served over soft mashed potato, garnished with chives and finished in a demi glace P 9
11 BAR OPEN Red and white wine per table, an assortment of 5 imported and premium beers, rye, white rum, vodka, gin, blended scotch, brandy, coffee, tea, soft drinks, juices, still and sparkling water placed per table LOADED OPEN Red and white wine per table, an assortment of 5 imported and premium beers, rye, white rum, vodka, gin, scotch, brandy, cognac, tequila, Disaronno, Campari, dry vermouth, peach schnapps, Martini & Rossi, Malibu rum, coffee, tea, soft drinks, juices, still and sparkling water, Includes a champagne toast TOP SHELF OPEN Our highest level of bar, featuring premium brands, red and white wine per table, an assortment of 5 imported and premium beers, Crown Royal, Grey Goose, Chivas Regal, Black Label, Tanqueray Gin, Bacardi white rum, Jack Daniels, tequila, Disaronno, Campari, dry vermouth, Martini & Rossi, peach schnapps, coffee, tea, soft drinks, juices, still and sparkling water. Includes a champagne toast MARTINI BAR Served during cocktail hour, including: dry, dirty, cosmopolitan, crantini, chocolate and lychee, accompanied with olives and assorted fruit garnishes VODKA LUGE Handmade ice carving, set with chilled Absolut, Russian Standard, Stoli and Smirnoff vodka P 10
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Hors D Oeuvres Selections Served Continuously For One Full Hour ~Hot Selections~ Steamed Shu mai with Soy Dipping Sauce Miniature Reubens Miniature Turkey Reubens Crispy Calamari with Remoulade Sauce Cajun
More informationGrilled Rosemary Chicken Boneless chicken breasts are seasoned with fresh rosemary and herbs and sautéed with white wine. This is served with a
Lunch Buffet Lunch All buffet lunches are served with a dessert of the day. Our event specialists can assist you in making any changes to the designed buffets. $14.50 Per Person Buffets Soup and Salad
More informationHORS D OEUVRES HORS D OEUVRE PACKAGES
DINNER MENU HORS D OEUVRES The items listed below are some of our best sellers. Our Chef is happy to customize an appetizer package for your event based on budget and needs. Please contact your catering
More informationAMPHORA CATERING. menus. Winter Holiday EX 1
AMPHORA CATERING Winter Holiday menus 703 938 3800 EX 1 www.amphoracatering.com CateringSales@AmphoraGroup.com holiday hors d oeuvres & platters platters APRICOT BAKED BRIE... 48.95 Whole French Brie Wheel
More informationPassed Hors D oeuvre Select (5) Passed Hors D oeuvre
Wedding Package Flavored Water Station At The Wedding Garden/Cocktail Hour Selection Of Five Passed Hors D oeuvres Artisan Cheese Reception Station Customized Complimentary Menu At Every Place Setting
More informationPASSED AND STATIONED HORS D OEUVRES
Pier 39, San Francisco, CA 94133 415.956.2013 sanfrancisco_sales@hardrock.com PASSED AND STATIONED HORS D OEUVRES Mini Pastrami and Gouda Grilled Paninis Assorted Burger Sliders Assorted Pulled BBQ Sliders
More informationAsk Your Server for Today's Soup Du Jour Small $6.25 Large $7.75
Starters A Cheese Potato Wedges $7.5 Fried potato wedges, cheddar cheese sauce, sour cream, bacon and green onions. A Artichoke-Spinach Dip $9.75 Spinach, artichokes, four cheese blend with baked garlic
More informationStationary Hors d Oeuvre
Hors d Oeuvre Menu Cold Hors d Oeuvre Pork Tenderloin Crostini with Gin Pickled Onion and Apricot Vinaigrette Endive Petals filled with Gorgonzola Mascarpone, Walnuts and Grape Compote BLT Cherry Tomatoes
More informationBar Packages. *Prices based per person* *Does not include Taxes and Gratuity*
Bar Packages *Prices based per person* *Does not include Taxes and Gratuity* HONEY BASIC PACKAGE $25 House Red and House White Domestic Bottle Stolichnaya Vodka, Cazadores Tequila, Canadian Club Whiskey,
More informationSignature Wedding Package. Doubletree Hotel Chicago Magnificent Mile
Signature Wedding Package Doubletree Hotel Chicago Magnificent Mile Includes the Following: Chair Covers with Matching Sashes in a Variety of Colors All Floor Length Ivory Table Linens Complimentary Bridal
More informationBanquet Menu PURGATORY GOLF CLUB. Please Consult Our Food & Beverage Director for Your Banquet Needs
PURGATORY GOLF CLUB Banquet Menu Please Consult Our Food & Beverage Director for Your Banquet Needs 12160 E 216th Street Noblesville, IN 46060 317.776.4653 purgatorygolf.com Hors d `Oeuvres HORS D OEUVRES
More informationR E C E P T I O N M E N U
R E C E P T I O N M E N U R E C E P T I O N S Canapes & Hors D Oeuvres 137.50 (Priced per 50 pieces) Chicken Tenders with Honey Mustard Sauce Fresh Fried Mozzarella with Marinara Vegetable Spring Rolls
More informationSilver Package. Warm Rolls with Butter Starbuck's Coffee, Decaffeinated Coffee, Tazo Tea and Water Service with Dinner
Silver Package House Salad Midwest Field Greens with Cucumber, Tomato and Carrots (Select Two Dressings) Buttermilk Sage Balsamic Vinaigrette Champagne Honey Vinaigrette Beer & Wine Bar Package 4 Hours
More informationBREAKFAST. Prices are subject to 10% sales tax and 22% taxable service charge Minimum of 25 guests for buffet dining options
BREAKFAST Continental Breakfast I Assortment of Freshly Baked Muffins, Croissants, and Danishes Assorted Breakfast Breads: Orange Poppy Cheese, Lemon Glazed, Marble Chocolate Chip, Cinnamon Streusel Served
More informationHors D'oeuvre. Jalapeño Bites with Sweet and Sour Pineapple Sauce. Fried Mac and Cheese Balls. pineapple sauce
Hors D'oeuvre Jalapeño Bites with Sweet and Sour Pineapple Sauce Mix of cream cheese and parmesan with diced jalapenos breaded in panko bread crumbs and baked to a golden brown and served with homemade
More informationC ATERTRENDZ R CULINARY PRODUCTION. DISTRICT 28 Promotional Dinner Package
C ATERTRENDZ R CULINARY PRODUCTION DISTRICT 28 Promotional Dinner Package 1 www.facebook.com/catertrendzcatering www.twitter.com/catertrendz www.catertrendz.com C AT E RTRENDZ R CULINARY PRODUCTION info@catertrendz.com
More informationHoliday Cocktail Menus
Menu One Texas Steak Sliders Coffee-rubbed Beef Medallions on Housemade Rolls with Horseradish Cream, Bourbon Demi-Glace, & Crispy Shallot Rings Pecan-Crusted & Shiner Bock-Glazed Smoked Salmon with Whole
More informationCATERING MENUS Arrow Drive Raleigh, NC RaleighCrabtreeValley.hgi.com
CATERING MENUS 3920 Arrow Drive Raleigh, NC 27612 919.782.7525 RaleighCrabtreeValley.hgi.com reception ~ cold canapes antipasti skewers artichoke, mozzarella, tomato & green olives balsamic drizzle caprese
More informationEntrées. 16oz Grilled Ribeye (GS) Grilled ribeye topped with blue cheese butter, served with hasselback potato and vegetable of the day - 31.
Entrées Pork Belly Tacos Grilled pork belly, kimchi cabbage and fresh cilantro topped with a chipotle aioli, served with black bean corn salsa, seasoned rice, guacamole and pico de gallo - 15.99 16oz Grilled
More informationevents by Embassy Suites
reception breakfast breaks breaks meeting packages lunch lunch dinner RECEPTION RECEPTION beverage beverage audio visual policies policies crafted for you By Catering & Culinary Teams 3225 158th Avenue
More informationWEDDINGS CELEBRATIONS CORPORATE EVENTS FAITH-BASED EVENTS MENU STACIE DESAUTELS, EVENT MANAGER X125
WEDDINGS CELEBRATIONS CORPORATE EVENTS FAITH-BASED EVENTS MENU breakfast The Eye Opener $4.95 per person Assortment of Mini Donuts or Donut Holes Fresh Brewed Coffee Orange Juice and Ice Water The Early
More informationHoliday Cheer Menu 2015
Holiday Cheer Menu 2015 Deck the Halls Package - $23.99 pp Hors doeuvres - Choose 1 Sautéed wild mushrooms and leeks with camembert cheese baked inside a puff pastry shell Roasted tomato jam, poblano peppers
More informationDinner Buffet Minimum 50 Guests
Wedding Menu 1 Table of Content Dinner Buffet 3 Plated Dinner Soup & Salad 4 Plated Dinner Entree.. 5 Plated Dinner Dessert. 6 Trays 7 Hors D oeuvres 8 Chef Attended Fair 9 Allergy Menu.. 10 Bars 11 2
More informationTHE MARSHES EVENT MENUS
THE MARSHES EVENT MENUS TABLE OF CONTENTS BREAKFAST...3 BREAKS...4 LUNCH...5 PLATED DINNER...6 BUFFET DINNER...8 BBQ...9 VEGETARIAN MAIN COURSE PLATED DINNER OPTIONS...10 CHILDREN S MENU...10 RECEPTION
More informationsmall bites perfect starters for sharing at your plated dinner party, fantastic for your buffet, or to be passed out as hors d'oeuvres.
small bites perfect starters for sharing at your plated dinner party, fantastic for your buffet, or to be passed out as hors d'oeuvres. brie and black truffle grilled cheese brie cheese with truffle oil
More informationJuniata College Wedding Reception Menus
Juniata College Wedding Reception Menus Events at Juniata College are catered exclusively by Sodexo, our on-site catering service. With a friendly and professional staff, our catering service will be sure
More informationWEDDING AND EVENT MENU
WEDDING AND EVENT MENU The selections on this menu include a variety of appetizers, salads, entrées and desserts. Please select one from each of the three courses to custom design your menu. APPETIZERS
More informationPrivate Dining. Menus
Private Dining Menus Cocktail Reception Butler Passed hors d Oeuvres Assortment of: Bacon Wrapped Sea Scallops Mini Crab Cakes Tomato Basil Bruschetta Sliced Beef Tenderloin on Toasted Rounds w/creamy
More informationMorton s Fine Catering
Full Service Wedding Packages All packages include the following for your guests: White, Black, or Ivory table linens, with your choice of napkin color Full Dinner Place Setting to include China, Water
More informationEncore at Torne Valley Vineyards Dinner Buffet Menus
Encore at Torne Valley Vineyards Dinner Buffet Menus Dinner Buffet One All Dinner Buffets Include a Selection of 10 Passed Hors D oeuvres Select from our Butler Passed Hors D oeuvres List Artisan Breads
More informationHors D Oeuvre Buffet
Hors D Oeuvre Buffet Juliened Vegetables with a zesty hummus dip Cold Cut Platter Cubed and sliced meats (Ham, Prosciutto, Smoked turkey etc) Shrimp Cocktail Platter Chicken Salad Croissants Barbecue Meatballs
More informationAPPETIZERS Traditional New England Clam Chowder creamy blend of Clams, Potatoes & Clam Broth
WEDDING AND EVENT MENU The selections on this menu include a variety of appetizers, salads, entrées and desserts. Please select one from each of the three courses to custom design your menu. APPETIZERS
More informationEvent Menu. Appetizer Selections. Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa.
Event Menu Appetizer Selections Gnocchi potato gnocchi. creamy gorgonzola sauce and plum tomato salsa. Wild Mushroom Risotto Cakes fresh chopped tomatoes, green onions, shaved asiago cheese. Portobello
More information