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BAR/BAT MITZVAH

Open Bar Throughout Event

Warm Up
(Passed Hors d’oeuvres)
Tender Crab Cakes with Remoulade Drizzle
Gulf Shrimp Shots with Spicy Cocktail Sauce
Bay Scallop Ceviche
Smoked Salmon with Crème Fraiche on Pumpernickel Rounds
Chicken Satay Skewers with Thai Peanut Dipping Sauce
Beef Frankfurters in Flaky Puff Pastry with Hot Honey Mustard Dip
Singapore Beef Kebobs
Beef Tenderloin Crostini with Horseradish Relish
Beef Picadillo Empanadas with Chimichurri Sauce
Crisp Bruschetta with Savory Chopped Tomato and Basil
Sizzling Potato Pancakes with Maple Glazed Apples
Chilled Belgian Endives with Boursin Cheese and Roasted Peppers
Roasted Vegetable or Smoked Turkey Pinwheels
Spanikopita with Yogurt Cucumber Sauce
Strawberries stuffed with Ripe Brie
Braised Sweet Breads on Toast Points
Harissa Baked Pita with Feta Cheese Crumbles
Miniature Potato and Kasha Knishes
Baked Falafel with Lemon Aioli
Grilled Baby Lamb Chops with Mint and Citrus Jam (add $4.00 pp)

Bountiful Marketplace Table
(Included)
Crisp Seasonal Vegetables in a Basket with Creamy Dip
Farmstead Cheeses with Flat Breads, Marinated olives and vegetables
Tropical Fruit dusted with Toasted Coconut
Grape Tomatoes, Basil and Boconcini Salad
Chilled Vegetable Couscous with Citrus Dressing
Israeli Chopped Salad with Lemon Oregano Dressing
Pickled Herring, Marinated Olives and Baked Salted Chick Peas
Crab and Coconut Dip with Crisp Plantain Chips
Country Mousse Pate with Cornichons in Crusty Bread Boule
Whole Poached Salmon with Cucumber Dill Sauce (add $3.00 pp)
Tower of Jumbo Shrimp with Spicy Cocktail Sauce (add $6.00 pp)

Hot Chafing Dishes
Steamed Shrimp Dumplings with Soy Scallion Sauce
Seafood in Scampi Butter with Garlic Croutons
San Francisco Cioppino in Saffron Sauce
Mussels, Clams and Calamari Pomodoro
Shanghai Shrimp with Julienne of Snow Peas
Paella with Seasoned Rice and Seafood
Sweet and Sour Cashew Chicken Breast Tenders
Chicken and Andouille Sausage Jambalaya
Tender Braised Beef Short Ribs
Grilled Flank Steak with Wild Mushroom Salsa
Rissoto Primavera with Grated Locatelli Cheese
Exotic Wild Mushroom Risotto
Eggplant and Fresh Basil Parmigian Medallions
Rigatoni Al Dente with Fire Roasted Jalapeno Pesto
Sweet and Sour Stuffed Cabbage
Pirogies with Caramelized Onions
Fried Calamari with Zesty Marinara Sauce

Chef’s Stations

Little Italy
Chilled Seafood and Pasta Salad
Antipasti with Italian Meats and Cheeses
Gaetta Olives, Marinated Artichokes and Pepperoncini
Tuscan White Bean Salad, Crisp Grossini and wheels of Country Bread
Bruschetta topped with Chopped Tomato and Basil
Rigatoni Filetto di Pomodoro
Penne with Sun Dried Tomatoes, Roasted Garlic and Virgin Olive Oil
Hot Pressed Paninis Angeli with Eggplant, Plum Tomatoes and Fresh Mozzarella
Minestrone Soup Cups ,Grated Locatelli Cheese and Chianti Classico

Caribbean Cruise
Crispy Conch Fritters with Habanero Tarter Sauce
Root Beer and Bourbon Glazed Baby Back Ribs
Grilled Jerk Chicken with Lime Zest
Cuban Black Beans and Cumin Scented Rice
Avocado and Papaya Salad, Yuca con Mojo and Jamaican Beef Patties

The Carvery
Sage Infused Turkey Breast with Orange Cranberry Compote
Roasted Shell of Beef with Horseradish Cream Sauce
Barbecue Beef Brisket with Jalapeno Relish
Roasted Loin of Pork with Gewurztraminer Apricot Compote
Maple Glazed Virginia Ham with Honey Mustard Sauce
Sugar Cured Corned Beef with Deli Mustard and Rye Rounds
Prime Ribs of Beef Au Jus (add $3.00 pp)
Norwegian Smoked Salmon with Crème Fraiche and Bagel Crisps (add $6.00 pp)

Asian Fusion
Bamboo Baskets filled with Steamed Dumplings
Asian Spiced Edamame with Toasted Sesame Seeds
Vegetable Egg Rolls with Hot Mustard and Apricot Sauce
Asian Wok Stir Fry with Beef, Chicken, Seafood and Oriental Vegetables
Steamed Aromatic Jasmine Rice and Cold Sesame Noodles with Peanut Sauce
Hot and Sour Soup Cups with Crispy Noodles
Aged Sake Wines and Green Tea Martinis

Latin Fiesta
Beef Empanadas with Chimichurri Sauce
Ripe Avocado and Lettuce Salad with Mojo Garlic Dressing
Ropa Vieja or Picadillo in Chafing Dish
Sizzling Hot Chicken and Beef Fajitas with Salsa Fresca and Sour Cream
Christos & Moros
Cuban Black Bean Soup Cups with Grated Queso Blanco
Crisp Hot Tostones and Sweet Tender Maduros
Hot Pressed Sandwich Cubano with Roasted Pork, Ham, Swiss Cheese and Dill Pickles
Hand Muddled Mint Mojitos and Pitchers of Fruit Laden Red Wine Sangria

Mediterranean Sunset
Mezze with Baba Ganoush, Hummus, Tzaziki, Eggplant and Toasted Pita
Greek Salad with Feta Cheese and Tomatoes with Marinated Greek Olives in Bread Boule
Classic Moussaka and Pasticcio Casserole
Shrimp with Lemon Orzo in Chafing Dish
Hearth Baked Bread, Assorted Olive Oils and Chilled Greek Wine and Spirits

Pasta a La Minute
Penne with Broccoli Rabe, Sun Dried Tomatoes and Roasted Garlic
Gnocchi with Savory Bolognese Sauce
Bow Ties with Sweet and Hot Italian Sausages and Peppers
Fettuccine Alfredo with Prosciutto and d Baby Peas
Al Forno Vegetable Lasagna with Spinach and Ricotta Cheese
Crisp Fried Ravioli with Marinara Drizzle
Freshly Grated Parmesan Cheese and Focaccia Squares with Roasted Garlic and Sun Dried Tomatoes
Chilled Pinot Grigio and Chianti Classico

Barbecue USA
Memphis Dry Rub Pork Ribs
Texas Chopped Beef Brisket Sandwiches with Pickles and Onions
Kettle ‘O’ Red Texas Chile with Award Winning Hot Sauces
Sweet Potatoes with Brown Sugar and Bourbon Glazed Peaches
Creamy Apple Celery Cole Slaw
Jalapeno Corn Bread with Chile Butter
Long Neck Texas Beers and Mint Julep Iced Tea

Your Dinner
Miami Onion Rolls, Seeded Rye Bread and Challah
Sour Green Tomatoes, Sweet Red Peppers, Kosher Dill Pickles

First Course
(Choice of One)
Penne Bolognese with Fresh Ricotta Cheese Dollop
Butternut Squash and Apple Soup with Toasted Almond Slivers
Hearty Vegetarian Vegetable Soup with Pumpernickel Croutons
Matzo Ball Soup with Floating Mandlen
Ripe Melon and Seasonal Berries Cornucopia

Second Course
(Choice of One)
Belgian Endive, Ripe Pears, Goat Cheese and Toasted Walnut Salad
Traditional Caesar Salad with Shaved Parmesan Cheese and Toasted Garlic Croutons
Mediterranean Salad with Lemon Oregano Dressing

Third Course
Prime Ribs of Beef Au Jus
Chateaubriand Champione
Roasted Loin of Beef in Port Reduction with Broiled Mushroom Caps
Pan Seared Lamb with Wild Mushroom Duxelle
Roasted Veal with Bourbon Applesauce Glaze
Breast of Capon with Challah Apple Stuffing
Orange and Tamarind Glazed Cornish Hens
Citrus Marinated Chicken Paillard
Bone-in-Breast of Chicken with Wild Mushrooms in Natural Pan Juices
Roasted Halibut with Avocado Butter
Mango Glazed Salmon Filet
Roasted Sole Stuffed with Julienne Vegetables
Roasted Cod with Soy Miso Glaze
Freshly Shucked Corn, Wild Mushroom and Spinach Risotto
Filet Mignon with Butter Poached Lobster Tail (add $12.00 pp)

On the Side
(Choice of One)
Roasted Garlic Whipped Potatoes
Twice Baked Potatoes with Roquefort Cheese
Hand Turned Roasted Red Bliss New Potatoes
Roasted Rosemary Yukon Gold Potatoes
Parsley Herbed Spaetzle
Lemon Zest Rice Pilaf
Pecan Wild Rice with Golden Raisins
Butter Roasted Asparagus
Maple Glazed Carrots
Sautéed Snow Peas with Water Chestnuts and
Ginger Drizzle
Baked Plum Tomatoes Au Gratin
Sautéed Zucchini with Red Peppers
Caramelized Baby Onions

Children’s Selections
(Choice of One)
Herb Roasted Chicken with Mashed Potatoes
Chicken Parmigiana with Penne Pomodoro
Crunchy Fried Chicken Breast with Sweet Potato Fries
Penne Pomodoro with Garlic Bread

Fourth Course
Handmade Butter Cookies and Miniature Pastries
OR
Handmade Cinnamon Nut Rugulah, Almond Mandel Bread, Chocolate Covered Halvah
Dried Fruit and Nuts

Dessert
(Choice of One)
Old Fashioned Make Your Own Sundae Bar with Assorted Toppings
Hot Molten Chocolate Cake with Freshly Whipped Cream
New York Creamy Cheesecake with Raspberry Puree
Tiramisu served in a Martini Glass
Haagen Daz Ice Cream served in a Crispy Cinnamon Shell
Warm Fruit Cobbler served with French Vanilla Ice Cream
Dried Fruit Compote in Port Reduction
Poached Ripe Pears in Port Wine Sauce
Your Special Bar/Bat Mitzvah Cake Included

Espresso, Estate Coffees and Herbal Teas