KOSHER MENU
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
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
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
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
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
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
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
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
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
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
PARADISE BANQUET & CONVENTION CENTRE 7601 JANE STREET VAUGHAN, ON, L4K 1X2 416.661.6612 1.800.388.3064 info@paradisehalls.com paradisehalls.com