seated dinner kosher catering sample menu salad

Seated Dinner Menu

Cocktail Reception

Hot Hors D’Oeuvres
…to be butlered from silver trays, garnished and decorated

  • Seared Tuna on Won Ton Crisps with Tobiko Wasabi and Scallions
  • Chicken Sate’ with a Thai Peanut Dipping Sauce
  • Beggars Purse filled with Smoked Apricot Brandied Duck
  • Spinach and Artichoke in a Won Ton Flower Cup
  • Ratatouille in a Red Bliss Potato Cup
  • Wild Mushroom Tartlets
  • Miniature Beef Wellington in Puff Pastry
  • Chicken and Sun-dried Tomato Spring Rolls

Cold Display of Hors D’Oeuvres

  • Cruditées of Fresh Baby and Cut Vegetables served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips
  • Hummous and Baba Ganoush served with Baked Pita Crisps
  • Grilled Breads with Sun-dried Tomato and Olive Tapenades
  • Vegetable Sushi with Pickled Ginger and Lite Soy Dipping Sauce

Dinner

  • Large Braided Challah for Motzi
  • French Brioche Table Rolls served with Margarine Rosettes

Salad Course

  • Mixed Wild Greens served with Poached Pear Slices, Caramelized Cashews and Light Citrus Vinaigrette Dressing

Entrée . . .Suggested Main Courses

Poultry Selections

  • Tuscan Chicken – boneless breast stuffed with spinach and red roasted pepper served over Orzo with a blush sauce.
  • Capon – boneless breast of Capon filled with your choice of wild rice and herbs of noodle mushroom kugel stuffing in a Supreme or Orange Sauce.
  • Chicken KIiev – a skinless, boneless breast of Capon, stuffed with fresh herbs, garlic and margarine, then coated with breadcrumbs. The Capon is slow cooked with constant basting. Served on a bed of wild rice with mushroom sauce.
  • Chicken Florentine – a completely boneless breast of skinless Capon filled with seasoned spinach and coated with bread crumbs. Served with watercress sauce.
  • Chicken Marsala – chicken breasts coated with flour and sautéed. Topped with Marsala wine, herbs and fresh mushrooms.
  • Chicken Wellington – a breast of Capon stuffed with a wild mushroom rice filling, then wrapped in a flaky puff pastry.
  • Capon – boneless breast of Capon filled with wild rice or noodles and mushrooms served with a light orange sauce.
  • Pecan – a large boneless breast of Capon stuffed with apple and raisin stuffing, topped with pecans.
  • Boneless Cornish Hen – the breast is boned, leaving the legs attached and stuffed with herbed or wild rice and topped with a delicate raspberry sauce.
  • Grand Marnier – boneless breast of chicken with a traditional bread stuffing, baked with Grand Marnier sauce.

Other Main Course Choices

  • Pecan Encrusted Tilapia served with a Lime Chardonnay Sauce
  • Beef Wellington: Tender Rib Eye served with a Duexelle Saucein a traditional Pastry
  • Chilean Sea Bass: Pan seared and Semolina Crusted with Chef’s seasonal accompaniments
  • Château d’Beef: Our version, a Special Blend of Garlic and Herbs are infused into the meat prior to cooking
  • Duck Breast Marsala: Boneless Breast with Wild Mushrooms, Red wine reduction and veal stock
  • Baked Atlantic Salmon: Basil and Pecan Crust baked in a White Wine lime and peppercorn sauce
  • Traditional Beef Brisket: Slow cooked with Vidalia Onions and Tomatoes
  • Cornish Hen: Breast is boned, leaving the legs attached and stuffed with herbs and wild rice and topped with a delicate Raspberry Sauce
  • Pan Roasted Halibut: Over Baby Greens, topped with Black Olives and Sun-dried Tomato Vinaigrette
  • Stuffed Veal Chop: Herbed Bread Stuffing with a Veal Reduction Sauce

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We will be happy to suggest Duets.
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Dessert

  • Petite Slice of our Flourless Chocolate Torte
  • Chocolate Waffle Cup with Raspberry Sorbet
  • Tuxedo Dipped Driscoll Strawberries
  • Premium Regular and Decaffeinated Coffee
  • Regular, Decaffeinated & Herbal Teas
  • After-Dinner Nuts and Mints