top of page


Passed Hors D'oeuvres (4pp)

(Choice of 6)


Mexican Seven Layer

 in an Herbed Tortilla Cup


Kalamata Goat Cheese

 on Zahtar-Infused Lahvosh Bread with Tomato Oil


Wild Mushroom Hummus

 on Pita Flatbread with Truffle Oil and Shiitake Garni


Salata Caprese Skewer

with Cherry Tomato, Fresh Basil and Fresh Mozzarella Diamond,

napped with a Balsamic Dressing


California Maki Rolls

Imitation Crab, Avocado, and Cucumber, rolled in Orange Tobikko

 served with Lite Soy, Wasabi and Pickled Ginger


Grilled Portobello Maki Rolls

Portobello Mushroom, Yellow Pepper, Asparagus, Carrot and Avocado with

Roasted Red Pepper Sauce, rolled in Sesame Seed

served with Lite Soy, Wasabi and Pickled Ginger


Fresh Spinach Gomae Rolls

Spinach, Cucumber, Red Pepper and Gomae Sauce, rolled in Sesame Seeds

served with Lite Soy, Wasabi and Pickled Ginger


Cucumber Cups with Smoked Whitefish Salad

garnished with a Sprig of Dill





Passed Hors D'oeuvres Contnued


Miniature Potato Pancakes

with Sour Cream and Caviar


Chilled Gazpacho

in a Cucumber Cup garnished with a dollop of Crème Fraîche


Tri-Color Tortellini Skewer

with Roasted Red Pepper and Artichoke Heart

served with Basil Pesto for Dipping


Cornucopia of Smoked Salmon

atop a Dark Rye Crostini Round with Dill Cream Cheese,

Cracked Pepper and a Sprig of Dill


Miniature Wild Mushroom Quiche Diamond


Grilled Corn, Zucchini and Chihuahua Quesadillas

served with Smoked Tomato Salsa


Wild Mushroom, Caramelized Red Onion and Brie Quesadillas

served with Avocado Dipping Sauce


Miniature Potato Pancakes

with Sour Cream and Caviar


Vegetarian Egg Rolls

served with Sweet and Sour Sauces and Hot Mustard


Beggar’s Purse

with Brie, Chopped Pecans, Brown Sugar and Butter





Guest Tables

Glass Plates and Silverware

Water & Wine Goblet

Bread & Butter Plate with Whipped Honey Butter Rosette



Set at Guest Tables:

Assortment of Freshly Baked Cinnamon Rolls, Scones, Apple Crumb Cake,

Danish and Muffins


Optional Plated First Course:


Citrus Salad

Grapefruit and Orange Segments, Sun Dried Cherries, Jícama Batons and Toasted Walnuts over a bed of California Field Greens, tossed in our Homemade Red Raspberry Poppyseed Vinaigrette and garnished with a Fanned Strawberry



Omelette Station


Prepared by Uniformed Chefs:

Omelettes to Order(Some Egg Whites Only with Non-Cholesterol Spray) with Guest’s Choice of Ingredients:

Sautéed Mushrooms and Onions    Diced New Potatoes  

Mixed Peppers    Cheddar and Swiss Cheeses    Spinach    Diced Tomato

Broccoli Florets        Diced Asparagus    Homemade Salsa




Brunch Buffet



A Robust Display of Rare Cooked Salmon

Choose 3

Sides of Atlantic salmon beautifully garnished and presented

BBQ Salmon

Salmon Teriyaki

Honey Mustard Salmon

Sephardic Salmon

Poached Salmon Served With Cucumber Dill Sauce



Southwestern Tuna Salad

White Albacore Tuna, Roasted Corn, Yellow Squash, Red Pepper and Scallion, tossed in our Homemade Chipotle Mayonnaise


Apple Cinnamon French Toast

Accompanied by Warm Maple Syrup


The Chefs Best Salads (choose 3)

Farfalle with Pesto Sauce

Wild Rice with Sun dried Cranberries and Scallions

Wheat berry Salad

Caesar Salad

Oriental Angel Hair Pasta

Broccoli Cashew

Avocado Salad

Roasted Vegetable Salad with balsamic vinaigrette

Sweet mesclun salad, with dried cranberries, mandarin orange segments and grape tomato

Citrus Cous Cous Salad


Grilled and Chilled Marinated Vegetables

Asparagus, Yellow Squash, Jícama, Red and Green Bell Pepper, Carrot, Zucchini

and Mushrooms, accompanied by Roasted Red Pepper Sauce


Quiche Central

The French Cheese Tart made with fresh heavy cream and combination of savory cheeses

Chooses 2:  Broccoli and Cheddar   

Mushroom and Onion     Spinach     Sundried Tomato


Savvy Potato Hash

Smoked Salmon, Potatoes, Red and Yellow Bell Peppers, Mushrooms and Onions

sautéed with a chiffonnade of fresh Basil and topped with

chopped Parsley and Smoked Mozzarella Cheese


Fresh Sliced Fruit Display

Watermelon, Cantaloupe, Honeydew, Pineapple, Red and Green Grapes,

Strawberries and Kiwi


Poured By Servers throughout Brunch

Freshly Brewed Regular and Decaffeinated Coffee, Hot Water, Herbal Regular and Decaffeinated Tea, Cream, Sugar and Sweet 'n Low




3-Tiered Wedding Cake


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


Warm Chocolate Chip Cookies & Milk


Miniature Cupcakes


Fruit Extravaganza

Fresh cut Seasonal Fruit each in its own dish attractively presented.

Heaping bowls of Strawberries and Mango, platters piled high with the Freshest Melons, Pineapple, Grapes and Berries all garnished with our chefs finest creations.





Additional Options


Cheese Blintzes

Served with Warm Strawberry and Blueberry Sauces and Sour Cream


Blintz Soufflé

Served with Warm Strawberry and Blueberry Sauces


Chocolate Chip Pancakes

with Whipped Butter, Margarine and Warm Maple Syrup


Assortment of Flavored Yogurt

Accompanied by Granola, Raisins and Dried Apricot


Israeli Tapas Display

Roast Garlic Hummus, Babaghanouj, Greek Eggplant Salad, Marinated Olives,

Carrot and Celery Sticks, English Cucumber and Roma Tomato Wedges

and Toasted Herbed Pita Chips


Chocolate Fondue

To Include Choice of Following for Dipping:

• Strawberries           • Pineapple     • Bananas     • Grapes   •Rice Krispie Treat Bars • Pretzel Rods  • Nutter Butter Cookies  •Marshmallows    • Graham Cracker Squares  •Chocolate Chip Cookie Dough Balls  •Oreo Cookies    •Cheesecake Diamonds


bottom of page