BAR/BAT MITZVAH MENU MEAT

SAMPLE BAR/BAT MITZVAH MENU

EVENING PARTY

IMMEDIATELY FOLLOWING HAVDALAH

Itz Israeli Station

(Set on 60” Round)

Fresh Pita Bread Halves

Red Brick Chafers of Shwarma & Veggie Shwarma

Israeli Salad, Tahina, Shredded Lettuce, and HarrifGarlic

Hummus, Babaghanouj, Greek Eggplant Salad,

Chick Pea Salad, Roasted Red Pepper Salad, Marinated Mushroom Salad,

Carrot and Celery Sticks, English Cucumber and Roma Tomato Wedges

and Toasted Herbed Pita Chips

PASSED HORS D’OEUVRES

(Served on Silver and Eclectic Trays, with Fresh Flowers and Greenery)

HOST’S CHOICE OF ANY 8

Miniature Bouchée with Fine Herb Chicken Salad

Cornucopia of Smoked Salmon

atop a Dark Rye Crostini Round with Dill Cream Cheese,

Cracked Pepper and a Sprig of Dill

Steak Tartare

on a homemade Potato Chip and Drizzled with Chili Oil

Sweet Potato and Onion Pancake with Avocado Rosette

Coconut Chicken

served with Red Pepper and Jalapeno Jelly

Petit Pups en Croûte

served with Yellow Mustard

Silverleaf Sliders

Our “Sliders” served with Grilled Onions

on “Mini” Butter Buns with Ketchup & Mustard Squirters

Black and White Sesame Encrusted Chicken Saté

served with Thai Peanut Dipping Sauce

Chicken Potstickers

with Garlic Soy Dipping Sauce

Peking Duck

Moo Shoo with Hoisin Sauce

wrapped in a Scallion Pancake and tied with a Chive

Caesar Salad Spring Rolls

Baby Lamb Chops (Additional per person)

served with Spinach Pesto

DINNER STATIONS

CARVING STATION

Silver Punch Bowl with Petite Sliced Brioche, French Rolls and

Caramelized Onion Rolls

Char

Grilled Vermouth and Fresh Herb marinated London Broil

served with

Horseradish Chive Sauce, and

Warm, rich Port Wine ReductionFresh

Herb Encrusted Boneless Breast of Turkey

served with

Tarragon Aïoli, Honey Mustard Sauce, and

Roast Garlic

Mushroom Sauce

House Cured Pastrami

with Deli Mustard, Dijon Mustard, and Cocktail Rye

***OR***

THE GOURMET GRILL

(Served by the Grillmaster from

a Tabletop Flatiron Grill)

Kobe Beef Mini Char

Burgers on Freshly Baked Soft Rolls

with Teriyaki Minced Onions and served with Ketchup & Mustard

Teriyaki Marin

ated Char

Grilled Chicken Skewer

Grilled Vegetable Skewers

Green and Red Bell Pepper,

Zucchini, Yellow Squash, and Mushrooms

Mini Hotdogs on Mini Buns

With Mustard, Ketchup, Relish,

Grilled Onions and Sauerkraut

SMALL PLATE LIBRARY

(Host’s Choice of 6)

Presented in Book Case with “Book” Signs Small Plates Continually Re

Stocked by Chef

MiniChicken Pot Pie

California Roll Sushi Tart

Chicken Matzah Ball Spoons

Salmon Cakes

served with Remoulade Sauce

Panko Crusted Chicken Drummete with Sweet & Tart Chile Sauce

Grilled Beef Panini and Caramelized Onions and Horseradish Sauce

Iceberg Lettuce Cups filled with Szechwan Chicken in our Honey Orange Sauce

Souvlaki Skewers

Lamb, Red Pepper and Onion, served with Tzatziki Sauce

Blackened Chilean Sea Bass atop a Sweet Potato Chip with Cajun Tartar Sauce

SOUTHWESTERN SPLENDOR

Char Grilled Skirt Steak& Chicken Fajitas with

Peppers, White Onions and Scallions

White Corn and Flour Tortillas

Traditional Dirty Rice

Corn on the Cob Lollipops Served with

Guacamole, Parve Sour Cream, Homemade Salsa,

Shredded Lettuce, Diced Tomato and Sliced Jalapeno Pepper

Fresh Corn & Flour Tortilla Chips

"THE SALAD BAR”

Mix-Ins:

Grilled Chicken Diced Salami Chopped Egg Artichoke Hearts

Shaved Red Onion Diced Black Olices Diced Tomatoes Roasted Red Pepper

Julienned Beets Roasted Corn Sweet Baby Peas Israeli Couscous

Garlic Pita Croutons Ground Pepper Mill

Greens:

California Field Greens,

Chopped Iceberg, Bibb, Romaine and Radicchio

Dressings:

(served from Glass Bottles with Speed Pourers)

Champagne

Vinaigrette

Ranch Dressing (parve)

Balsamic Vinaigrette Zesty Italian

DESSERT

The Silverleaf Ice Cold Slab

Guests can choose from either Parve

Vanilla or Chocolate Ice Cream.

Then they can choose from the finest cookies,

fresh fruits, and their favorite candies.

A trained mixologist will mix them on the Silverleaf Ice Cold Slab

Flaming Doughnut Holes

(Prepared by Uniformed Chef)

Doughnut Holes Flambe with French Vanilla Ice Cream,

Served in Martini Glass cut from Martini Glass Wall by Server

with Guest’s Choice of Crumbled Brownies and Oreos, Gummi Bears,Chocolate Chips, Rainbow Sprinkles, Whipped Cream, Nuts and Cherries Vanilla Bean Crème Brûlée

served from a White Miso Spoon

Chocolate Mousse in an Almond Tuile Cone

Served from an oversized Martini Glass Filled with Multi Colored Sprinkles

French Pastries and Fancy Cookies

An incredible assortment of Petit Fours,

Mini Fruit Tarts, Mini Pecan Tarts, Mini Crème

Puffs, Mini Cannoli,

Mousse Cups and Fancy Cookies

Fruit Extravaganza

Fresh cut Seasonal Fruit each in its o

wn dish attractively presented.Heaping bowls of Strawberries and Mango, p

latters piled high with the

Freshest Melons, Pineapple, Grapesand Berries

all garnished with our chefs finest creations.

Available Throughout Event:

Regular and Decaffeinated Coffee, Hot Cocoa,

Hot Water,Gourmet Herbal Teas,

ParveCream, Sugar, Sweet n’ Low, Equal, Splenda, and Lemon Wedges

Vanilla, Hazelnut, Amaretto, and Irish Cream Syrups in Miniature Chocolate Cups

Chocolate Shavings, Rock Candy Swizzle Sticks, Miniature Marshmallows,and Parve

Whipped Cream