Passed Hors D'oeurves
Crisp Potato Waffle with Smoked Tuna
and wasabi mustard
Five Onion Diamonds
Thai Lemongrass and Sweet Ginger Chicken
in rice paper packages
Mesquite Grilled Tuna Brochette
with pomegranate dipping sauce
Hors D’oeurves Station I
A Duet of Pancakes Portabello Peking and Peking Duck
grilled portabello mushrooms and breast of duck rolled in mandarin pancake
with Hoisin sauce, scallion, and red pepper
Oriental Steamed Dumplings
dumplings wrappers stuffed with cut vegetables
served with hot and mild soy dips
Asian Spring Roll
with duck sauce
Hors D’oeurves Station II
Penne Pasta and Meat Tortellini
served with marinara Tuscan meat sauce and Parev creamy roasted garlic
A Trio of Bruschettea
chopped Roma tomato with fresh basil red onion and white bean black olive tapenade
Spinach Torta
wrapped in a phyllo crust
Focaccia and Bread Sticks
Ceremonial Challah
First Course
California Greens Salad
diamonds of lightly herb grilled red and yellow peppers, Vidalia onions,
zucchini and Japanese eggplant with assorted field greens
drizzled with a balsamic vinaigrette
Herbed Breads
with whipped margarine
Entrée
Herb Encrusted Pan Seared Marinated Tenderloin of Beef
on a five onion marmalade with chunky shallots crowned with crispy leeks
Layered Potatoes Anna
Steamed Haricot Vert and Sautéed Grape Tomatoes
with twiggy herbs
Dessert
Triangles of Chocolate Royale
A silken chocolate mousse on a nougatine crust on pools of raspberry coulis and parve crème
anglaise decorated with fresh berries and chocolate bark
Florentines and Chocolate Dipped Strawberries
Coffee and Tea Service
download our Kosher Menu
