Mitzvah Menu Ideas

OFFERING AS YOUR GUESTS ARRIVE

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





ADJOURN TO THE BALLROOM

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





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 SELECTION Of DESSERT MINIATURES …


NEW YORK STYLE CHEESECAKE SHOTS WITH RED RASPBERRY COULIS AND FRESH SPRING BERRIES DARK CHOCOLATE TORTE COINTREAU INFUSED CRÈME ANGLAISE ROSEMARY CRÈME BRULE CLASSIC TIRAMISU CHOCOLATE CHIP COOKIES PECAN PIE FRESH FRUIT VANILLA CHANTILLY CHOCOLATE GANACHE CHOCOLATE MOUSSE FRENCH STRAWBERRY SHORTCAKE WITH FRESH BLUEBERRIES




DELUXE COFFEE BAR…


IMPORTED COLOMBIAN REGULAR AND DECAFFEINATED COFFEES WITH ITALIAN COFFEE SYRUPS AND FRESH CREAM AS WELL AS A VARIETY OF HERBAL, TRADITIONAL, AND FRUITED TEAS





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