Mitzvah Menu Ideas

OFFERING AS YOUR GUESTS ARRIVE

A STATIONARY HORS D'OEUVRE PRESENTATION


AN ABUNDANT STILL LIFE DISPLAY OF DOMESTIC AND IMPORTED CHEESE TO INCLUDE:

  • SWEET GRASS DAIRY FARM GREEN HILL
  • THOMASVILLE TOMME
  • STATEBORO BLUE
  • SANTORI ROSEMARY ASIAGO
  • LA BONNE VIE BLACK PEPPER BRIE
  • TILLAMOOK CHEDDAR
  • BELLWEATHER FARM PROVOLONE
BRANDY MARINATED CRANBERRIES DRIED APRICOTS SMOKED ALMOND ROASTED FIG COMPOTE POMEGRANATE AND CHERRY CHUTNEY SMOKED SALMON GARNISHED WITH CAPERS, LEMON WEDGES, DICED RED ONION AND SERVED WITH DILLED MASCARPONE AND FRENCH BREAD ROUNDS FRESH BAKED SEASONAL BREADS AND CROSTINI CALIFORNIA ROLLS SERVED WITH PICKLED GINGER, SOY SAUCE AND WASABI




PASSED HORS D’OEUVRES…


EVERYBODY’S FAVORITE: ALL BEEF FRANKS IN A BLANKET WITH DELI MUSTARD CLASSIC SPANAKOPITA PORTABELLA MUSHROOM TARTS SEARED AHI TUNA SERVED WITH A GINGER SALAD ON A FRIED WANTON CRISP POLENTA CRUSTED ARTICHOKE HEARTS WITH CHEVRE POTATO LATKES WITH WARM APPLE SAUCE AND SOUR CREAM





ADJOURN TO THE BALLROOM

KIDS FAVORITES


NAKED PENNE PASTA CLASSIC MARINARA SAUCE ALFREDO SAUCE MOZZARELLA CHEESE STICKS FRENCH FRIES CHICKEN TENDERS CAESAR SALAD KETCHUP, HONEY MUSTARD, AND RANCH DRESSING SODA BAR WITH COKE, SHIRLEY TEMPLES, SPRITE, LEMONADE AND WATER




AND FOR DESSERT


ICE CREAM SUNDAE BAR WITH VANILLA AND CHOCOLATE ICE CREAM SERVED WITH:

  • SPRINKLES
  • KIT KATS
  • CARAMEL
  • CHOCOLATE SAUCE
  • OREO CRUMBS
  • GUMMY BEARS





STATIONS – DINNER OR SMALL PLATE, YOU DECIDE…

STATION I – A CARVING STATION


BRAISED BEEF BRISKET SERVED WITH PAN GRAVY HERB INCRUSTED BREAST OF CHICKEN SERVED WITH A CITRUS AIOLI GARLIC MASHED POTATOES ROASTED VEGETABLE MÉLANGE FRESH BREAD AND ROLLS




STATION II – A PASTA STATION


THREE CHEESE TORTELLINI

  • TOSSED WITH TOMATO, ARTICHOKE HEARTS, CARAMELIZED ONIONS AND FRESH SPINACH WITH EXTRA VIRGIN OLIVE OIL, WHITE WINE, AND FLAT LEAF PARSLEY
MIXED FIELD GREENS AND SPINACH SALAD WITH STRAWBERRIES, MANDARIN ORANGES, AND CANDIED WALNUTS
  • TOSSED IN A CITRUS VINAIGRETTE GORGONZOLA CRUMBLES ON THE SIDE
FRESHLY BAKED BREADS




STATION III - PAN ASIAN STATION


HOISIN GLAZED FRESH SALMON MEDALLIONS

  • FINISHED WITH ROASTED SESAME SEEDS
LONG GRAIN RICE FRAGRANCED WITH SESAME AND TAMARI WITH STIR-FRIED JULIENNE RED PEPPERS, CARROT RIBBONS, AND EDAMAME
  • TOPPED WITH GREEN ONIONS
ASIAN SLAW TEMPURA MUSHROOMS VEGETARIAN SPRING ROLLS SCORCHING MANGO MUSTARD VELVET PLUM SAUCE WONTON CRISPS





AND FOR DESSERT

A STATIONARY HORS D'OEUVRE PRESENTATION


AN ABUNDANT STILL LIFE DISPLAY OF DOMESTIC AND IMPORTED CHEESE TO INCLUDE:

  • SWEET GRASS DAIRY FARM GREEN HILL
  • THOMASVILLE TOMME
  • STATEBORO BLUE
  • SANTORI ROSEMARY ASIAGO
  • LA BONNE VIE BLACK PEPPER BRIE
  • TILLAMOOK CHEDDAR
  • BELLWEATHER FARM PROVOLONE
BRANDY MARINATED CRANBERRIES DRIED APRICOTS SMOKED ALMOND ROASTED FIG COMPOTE POMEGRANATE AND CHERRY CHUTNEY SMOKED SALMON GARNISHED WITH CAPERS, LEMON WEDGES, DICED RED ONION AND SERVED WITH DILLED MASCARPONE AND FRENCH BREAD ROUNDS FRESH BAKED SEASONAL BREADS AND CROSTINI CALIFORNIA ROLLS SERVED WITH PICKLED GINGER, SOY SAUCE AND WASABI




PASSED HORS D’OEUVRES…


EVERYBODY’S FAVORITE: ALL BEEF FRANKS IN A BLANKET WITH DELI MUSTARD CLASSIC SPANAKOPITA PORTABELLA MUSHROOM TARTS SEARED AHI TUNA SERVED WITH A GINGER SALAD ON A FRIED WANTON CRISP POLENTA CRUSTED ARTICHOKE HEARTS WITH CHEVRE POTATO LATKES WITH WARM APPLE SAUCE AND SOUR CREAM





A MENU FOR THE KIDS

KIDS FAVORITES


NAKED PENNE PASTA CLASSIC MARINARA SAUCE ALFREDO SAUCE MOZZARELLA CHEESE STICKS FRENCH FRIES CHICKEN TENDERS CAESAR SALAD KETCHUP, HONEY MUSTARD, AND RANCH DRESSING SODA BAR WITH COKE, SHIRLEY TEMPLES, SPRITE, LEMONADE AND WATER




AND FOR DESSERT


ICE CREAM SUNDAE BAR WITH VANILLA AND CHOCOLATE ICE CREAM SERVED WITH:

  • SPRINKLES
  • KIT KATS
  • CARAMEL
  • CHOCOLATE SAUCE
  • OREO CRUMBS
  • GUMMY BEARS





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