~ Kosher

Call for pricing
10-person minimum

Appetizers

• Baby Lamb Chops Duxelle
• Miniature Beef Wellingtons
• Spring Baby Lamb Chops
• Chicken Negimaki - with Wasabi dip
• Coconut Macadamia Nut Chicken - with pineapple dip
• Mediterranean Vegetable Tartlet
• Salmon Caviar, Warm Potato Blinis
• Artichoke and Scallion Beignet, Jalapeno Aioli
• Southwestern Wonton, Black Beans, Scallions, Roasted Pepper Avocado Salsa
• Duck and Dried Cherry Pancakes
• Tuscan Pizza, Tomatoes, Onion, Fennel and Olives
• Minted Lamb Dumpling, Sake
• Wild Mushroom Risotto Cake, Onion Confit
• Sweet Butternut Squash - in Phyllo cups
• Peking Duck Roll
• Sesame Tuna over Japanese Radish, Ginger Sauce
• Tuna Taco, Tropical Fruit Salsa
• Macadamia Nut Crusted Turkey
• Cajun Snapper, Sweet Potato Crisp and Corn Relish
• Stuffed Mushroom Crowns, Florentine
• Tempura of Fresh Vegetables, Hoison Sauce
• Sesame Chicken
• Steak on Garlic Bread
• Franks en Croute, Dijon Dip
• Spanakopitas
• Old Fashioned Potato Pancakes, Applesauce
• Teriyaki Beef Kabobs or Teriyaki Chicken Kabobs
• Pastrami Wrapped Dates or Pineapple
• Artichoke Bottoms topped - with grilled marinated vegetables
• Roulade of Smoked Salmon, Petite Bagelette
• Assorted Miniature Knishes, Mustard Dip
• Grilled Eggplant - with sun-dried tomato on baguette bread
• Curried Chicken on Endive Petals
• Red Bliss Potatoes - with caviar
• Chicken Fajitas - with salsa
• Brochette
• Chicken Egg rolls, Duck Sauce
• Melon and Smoked Turkey
• Turkey Satay - with peanut sauce
• Oriental Dumplings
• Smoked Salmon and Heart of Palm
• Grilled Portabella Mushroom Wellingtons

Soups

• Two Soups in One Bowl - leek and potato with sweet red pepper curried carrot with cauliflower spinach and pesto, served with roasted tomato soup garnished beautifully with fresh herbs
• Traditional Chicken Soup - with homemade delicious Matzo balls
• Hearty Bean and Barley Soup
• Vegetable Broth or Spicy Pumpkin and Carrot Soup - with cognac cream served in bread

Pasta

• Neapolitan–Style Rigatoni - with tomato confit ,fresh basil, roasted garlic, and broth served w/freshly grated parmesan cheese
• Genoa-style Rigatoni - with roast potatoes, green beans, pesto and broth
• Fusilli with Smoked Salmon - Asparagus and capers in reduced sauce of white wine and broth
• Blackened Salmon - with fettuccine
• Creole Pasta - with sautéed vegetables roasted garlic and scallion with Creole seasonings
• Pasta and Fagioli - A rich vegetable broth with tomato and chopped vegetables, pasta and beans
• Pasta Salad - Served warm or cold

Salads

• Medley of Greens - with sautéed mushrooms, toasted pine nuts, and champagne/dill vinaigrette or a raspberry vinaigrette
• Marinated Grilled Vegetable Salad - with Balsamic dressing and Grissini stick garnish
• Oriental Chicken Salad - with sesame and roasted nut sauce
• Caesar Salad - with homemade garlic croutons, creamy Caesar dressing and fresh grated parmesan cheese
• Chopped Salad - raw and blanched vegetables with a medley of greens and tarragon mustard vinaigrette
• Arugula Salad - with shaved imported parmesan cheese, pine nuts, cracked pepper and a lemon/olive vinaigrette
• Greek Salad - with greens, tomato wedges, kali Mata olives, sliced red onions, oregano and lemon/oil vinaigrette
• Iceberg Lettuce Chunks - with oven-roasted tomatoes, grilled zucchini slices &creamy garlic dressing

Entrées

•  Beef
  • Slow-Roasted Brisket of Beef - in a tangy BBQ sauce
  • Grilled Boneless Rib Eye Steak - carved and served with grainy mustard sauce and red onion marmalade
  • Roasted Herb-Encrusted Scotch Fillet - on oven-baked vegetables and sweet potatoes
  • Carved Steak "Au Poivre" - a sautéed boneless rib eye steak with tricolor peppercorn crust and a creamy reduced wine sauce topped with chopped watercress and parsley
  • Seared Rack of Lamb - on garlic mashed potatoes with a light tomato-basil sauce
• Poultry
  • Grilled Boneless Breast of Chicken - infused with herbed pesto mango vinaigrette glaze
  • Blackened Chicken Breast - with sweet corn stuffing, seasonal vegetables and lemon-thyme glaze
  • Boneless Breast of Chicken - with rich pan gravy, roasted garlic and candied lemon rind
  • Chicken Mezza Notte - breaded paillard of chicken topped with Belgian endive, oven roasted tomatoes, and fresh basil in a raspberry vinaigrette
  • Chicken Roulades - stuffed with sautéed mushrooms and blanched garlic, sliced into medallions with a Madeira sauce
  • Mango-Glazed Chicken - on sautéed spinach with rissole potatoes and lemon grass sauce
  • Provincial Chicken - boneless breast of chicken with a confit of tomatoes, red onion, capers and kali Mata olives
  • Grilled Boneless Breast of Chicken - with sun dried tomato pesto and corn relish
  • Roast Chicken Half - with herb infusion and mushroom gravy
• Fish
  • Char-Grilled Fresh Salmon - brushed with lemon basil vinaigrette on pureed garlic potatoes
  • Fresh Line Fish - on grilled vegetable pilaf with tomato, herb and lemon dressing
  • Smoked Tuna - with Italian marinated mushrooms and pesto crouton
  • Grilled Norwegian Salmon - on sautéed potatoes with black olives, garlic and tomato salsa
  • Grilled Salmon Filet - with garlic cream and tomato beurre blanc
  • Sautéed Salmon Filet - with rosemary breading crust, roasted sweet pepper corn relish
  • Hickory Smoked Salmon - topped with mayo dill sauce and sun-dried tomato pesto
  • Sautéed Sea Bass - with hazelnut crust on pureed garlic yams

Sides

• Italian-style Risotto - with peas, mushrooms and chopped parsley
• Potato Risotto
• Pureed Garlic Mashed Potatoes
• Pureed Garlic Yams
• Roasted Vegetable Mélange
• Potato Napoleon Taillevent - layers of seasoned pureed potatoes between potato crisps
• Roasted Baby New and Sweet Potatoes - with rosemary and aioli
• Wild Rice Pilaf - with toasted pine nuts and chopped Italian parsley
• French Beans - with oven-roasted tomatoes, served with pesto mayonnaise striping
• Soufflé of Yellow Squash - caramelized onion and toasted almond topping
• Sugar Snap Peas - with carrot florets in herbed butter
• Char-Grilled Vegetable Mélange - aioli striping
• Vegetable Bundles - tied with blanched leeks
• Asparagus in Puff Pastry - with lemon beurre blanc
• Spinach Flan - with tomato confit topping
• Mediterranean Plate - includes hummus and tahini with cocktail pita bread, Israel salad, pickles, gourmet salad and grilled vegetables

Desserts

Small delivery fees apply.

Call for special pricing for groups of 100 guests or more.

All prices are subject to change without prior notice.