Appetizers

mini beef burekas
mini sweet potato and ginger knishes
tomato basil bruschetta on rustic toast
mini potato knishes with whole grain mustard
baby Portobello mushrooms stuffed with arugula and braised in white wine
white maize tortes with cured tomato cilantro pesto
smoked chicken wellington with mango dijon dipping sauce
smoked salmon on yukon gold potato pancakes topped with caper relish
seared tuna brioche with wasabi aioli and bib lettuce 

 

Asian Station
Assorted dim sum and eggrolls, Sesame noodle salad, Hand rolled sushi platters with gari and wasabi, Mirin Cole slaw with chop stick veggies, almond cookies from our bake shop

 
Middle East Station
humus, tachina, eggplant salad, israeli salad, tabouli, stuffed grape leaves, cured olives, falafel, and zatar pita chips

Tuscan station
Antipasto platter with grilled sage and walnut chicken breast, smoked turkey and roast beef, roasted vegetables, marinated artichokes, and balsamic roasted Bermuda onion, Chilled Asparagus and basil salad, red bliss and confetti vegetable potato salad, shaved fennel with Valencia orange and extra virgin olive oil. Artisan breads and rolls with whipped infused olive oils

Salad options

Hearty winter greens with toasted walnuts, sliced bosc pear and candied cranberries in white balsamic dressing

Traditional baby greens salad with roma tomato, English cucumbers, shaved Bermuda onion and shoestring carrots with Italian herb dressing

Baby spinach and roasted butter nut salad with toasted almonds, grilled peppers, and basil vinagairette

Entree Items

Seared fillet of salmon with cured kalamata olives, capers, and sundried tomatoes deglazed with crisp chardonnay

Basil and panko salmon fillet with meyer lemon zest

Tender sole with marjarom and julienne vegetables

Hunter’s style chicken breast lightly breaded with sautéed leeks, wild mushrooms and rubbed sage

Walnut and fine herb seared chicken breast in pinot reduction

Grilled breast of chicken with Valecia orange and braised fennel

Tender braised brisket with smoked shallots herb demi

Wellington of beef with wild mushroom duxelle and rosemary demi

 Tender crêpes filled with tandoori vegetables and spiced lentils topped with masala curry

Grilled vegetable tian with roasted tomato marmilade and basil olive oil

 
Sides

Tricolor fingerling potatoes with roasted garlic and olive oil

Wild Rice Pilaf with Kamut berries

Maple whipped sweet potatoes

Papardelle pasta with great white northern beans and roasted vegetables  

Roasted Asparagus with Lemon and Basil

Steamed Broccoli with caramelized Vidalia onion Aioli

Sautéed vegetable Mélange

baby vegetable melange with cured tomatoes and lemon  

Petit four and tea cookies, sliced fruit platter, coffee decaf, and tea

 Chocolate fondue dipping station with diced fruit, cookies, pareve pound cake, and pretzels

 Traditional berry triffle

Chocolate ganache torte with raspberry preserve

Wedding Cakes Available Upon Request