Photo Gallery-1 Photo Gallery-2 Menus Kosher Menu Event Sites

Full Service Menus

Committed to designing and executing a flawless event by combining exquisite food with the highest level of customer service. Our professional organized staff will take your party ideas to the full realization of a spectacular event. Our service includes; Menu planning, rental equipment, event staffing, linens and seeing to every last detail of your decoration. We can also assist you with an event location, entertainment and flowers.

Select from on of the following Menus:


   Station Buffet

   Traditional Buffet

   Plated Dinner 1

   Plated Dinner 2

   Kosher Buffet Reception 1

   Kosher Lunch Buffet

   Shabbat Dinner
 

Station Buffet
Rosemary Roasted Breast of Turkey
rubbed with Fresh Sage accompanied by Apricot & Pear Chutney



Virginia Ham Roasted
with Honey Mustard



Green Beans
with Pecans in Fresh Herb Vinaigrette



Louisiana Wild & Long Grain Rice
studded with Scallions & Fresh Herbs



Tornados of Roasted Veal Tenderloin, Roasted RomaTomatoes, Fresh Herb Sage & Pecorino Cheese served over Fresh Penne



Penne Pasta
prepared with Rich Sun Dried Tomato, Roasted Red Peppers & Artichokes



Herb Focaccia
with Sun Dried Tomato Tepanade



Gala Apple & Pear Crisp
scented with Cinnamon, Nutmeg & Cloves



Gourmet Coffee Station
Freshly brewed French Roast regular and decaffeinated coffee and teas with sweetened cream, sugar, Chocolate shavings and Cinnamon sticks
 

Traditional Buffet
Grilled Norwegian Salmon
elegantly garnished with Cucumbers accompanied by French String Beans, glazed baby Carrots



Mesquite Grilled Tenderloin of Beef
encrusted with Black, & White Peppercorns accompanied by Soft Wheat Herb Rolls with Mustard Sauce & Horseradish Cream



Chicken Roulade Breasts of Free Range Chicken
stuffed with a Julienne of Carrots, Zucchini & Red Bell Peppers, and Monterey Jack & Fresh Herbs with a light Basil Cream



Porcini Ravioli Homemade Wild Porcini Mushroom Ravioli
in a delicate Garlic Cream Sauce with Parmigano Reggiano



Twice Baked Potatoes
filled with a delicate combination of Scallions, Sour Cream, Parmigiano Reggiano Cheese & Fresh Herbs baked until Golden Brown



Southern Style Wild Rice Louisiana Wild Rice
with Sun Dried Cherries, Fresh Tarragon & Georgia Pecans



New Caesar Salad Crisp Romaine Lettuce
with Sourdough Croutons, Roasted Red Pepper, Sun Dried Tomatoes & Crumbled Goat Cheese in a Classic Caesar Dressing



Grilled Vegetables Red & Yellow Peppers, Red Onions, Tomatoes & Zucchini brushed with Extra Virgin Olive Oil



Caramel Apple Tart
with Cinnamon Whipped Cream & Carmel Sauce



Gourmet Coffee Station
Freshly brewed French Roast regular and decaffeinated coffee and teas with sweetened cream, sugar, Chocolate shavings and Cinnamon sticks
 

Plated Dinner 1

Hors D'oeuvres


Chevre and Black Olive Tapenade Crostini
with roasted red pepper



Coconut Chicken Tenders
with sweet and sour sauce



Spinach and Feta Triangles



Asparagus wrapped in Proscuitto,
Thin slices of prosciutto wrapped around freshly blanched asparagus



California Sushi rolls
with Crab and Avocado Served with wasabi



First Course


Maine Sea Scallop Salad



Grilled Maine Sea Scallops, Mesclun Lettuces with Mango, Asian Pear and Buttered Brioche Toast Points



Main Course


Filet of Mesquite Grilled Aged Colorado Beef
served with Tarragon Meaux Mustard Béarnaise Sauce accompanied by Yukon Gold Potato & White Truffle Gratin Sugar Snap Peas, Roasted Shallots, and Glazed Baby Carrots



Dessert


Chocolate Marquise Cake layered with Espresso & Bittersweet Chocolate Mousse studded with Fresh Raspberries



Gourmet Coffee Station
Freshly brewed French Roast regular and decaffeinated coffee and teas with sweetened cream, sugar, Chocolate shavings and Cinnamon sticks
 

Plated Dinner 2

Hors d'oeuvres


Lobster Lollipops



Rich Lobster Mousse
Blended With Fresh Herbs Dipped In a Light Tempura Butter served With a Tomato- Tarragon Aioli



Crispy, Warm Fontina Cheese Puffs
With Fresh Italian Basil



Crab Cakes with reoulade sauce



Sesame Crusted Tuna
served on a Rice Cracker with a Wasabi Crème



Wild Mushroom Risotto Balls
with a Red Pepper Soy Sauce



Salad Course


Zucchini Blossoms, Homemade Ricotta, Toasted Hazelnuts, and Bleeding Heart Radish Salad with Aged Sherry Vinaigrette



Main Course


Vermont Rack Of Lamb, Stuffed Red Pepper, Cauliflower Couscous, Grilled Vegetables



Dessert


Individual Mascarpone and Raspberry Tarts
Miniature Cannolis



Gourmet Coffee Station
Freshly brewed French Roast regular and decaffeinated coffee and teas with sweetened cream, sugar, Chocolate shavings and Cinnamon sticks
 

Kosher Buffet Reception 1

Passed Hors D'oeuvres


Smoked Tuna on a Potato Waffle
with Wasabi Mustard
Spinach Diamonds
with Wild Mushrooms wrapped in Phyllo Dough with a Calamata Olive Cream Cheese Spread
Cumin Chicken
on a Large Corn Chip served with Cilantro Salsa
Steamed Dumplings
with Sprinkled Balsamic Vinaigrette and Herbed Sour Cream



Buffet


Colorado Aged London Broil
Rolled in Meaux Mustard and Cracked Black Pepper, Sliced and Plattered and Surrounded by Tobago Onion Crisps and Served with Béarnaise Sauce



Grilled Herb Encrusted Filet of Salmon
Accompanied by Cucumber Dill Sauce, Watercress Sauce and Cilantro Salsa


Wild Mushroom Ravioli
In a chopped Tomato Sauce and a touch of Garlic



Grilled Vegetable Display
Asparagus Spears, Leeks, Scallions, Red and Yellow Peppers, Shiitake Mushrooms, Zucchini, Beets, and Yellow Squash Grilled with a dash of Garlic and Olive Oil



Classic Ceaser Crisp Romaine
with Seasoned Croutons in classical Caesar Dressing



Signature Bread Basket
with Whipped Margarine



Dessert Table


Assorted Miniature French and Italian Pastries
Assortment of Tortes and Cakes



A Fountain of Dark Belgium Chocolate Flowing with an Accompaniment of Assorted Sweets to include Fresh Fruit, Marshmallows and Cookies
 

Kosher Lunch Buffet
Poached Salmon
Served with Cucumber Dill Sauce



Baskets of Bagels
with Cream Cheese


Egg Salad and Tuna Fish Salad
Accompanied by platters of Lettuce, Tomato, Onions and Capers with Rye Bread Pumpernickel and Rolls



Cheese, Apple and Cherry Blintzes
Accompanied by Sour Cream and Applesauce



Fresh Seasonal Fruit Display
with Driscoll Strawberries surrounded by Cantaloupe, Honeydew, Kiwi, Hawaiian Pineapple and Seasonal Grapes served with a Mascarpone Dip



Crispy Vegetable Chips



Dessert Buffet to include Chocolate Chip Cookies Brownies Rugulach, Linzer Squares
Carrot Cake
 

Shabbat Dinner

Passed Hors D’oeuvres


Steamed Oriental Dumplings
with a Ginger Soy Dip
Chicken Satays
Beef Teriyaki
Filet of Beef on a Pumpernickel Round
with a Red Onion concerve



For the table


Challah Bread
with whipped Margarine



First Course


Matza Ball Soup



Entrée


Balsamic Glazed Breast of Chicken
Balsamic Lacquered Breast of Chicken on a Ragout of wild Mushrooms
with Sun Dried Tomatoes



Oven Roasted New Potatoes
With fresh Drill



Mélange of grilled Vegetables



Dessert


Triangles of Chocolate Royale
with a Silken Chocolate Mousse on a Nougatine Crust with Raspberry Coulis and Parve Crème Anglaise decorated with fresh Berries and Chocolate Bark