Mitzvah Menu Ideas

OFFERING AS YOUR GUESTS ARRIVE

ADJOURN TO THE BALLROOM FOR DINNER ...


THE METROPOLITAN CLUB TO PROVIDE THE CHALLAH





ADJOURN TO THE BALLROOM

ADJOURN TO THE BALLROOM FOR DINNER ...


THE METROPOLITAN CLUB TO PROVIDE THE CHALLAH





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

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





A MENU FOR THE KIDS

ADJOURN TO THE BALLROOM FOR DINNER ...


THE METROPOLITAN CLUB TO PROVIDE THE CHALLAH





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