WEDDING PLATED MENU

 

Servers Offering on Silver Trays (Until Ceremony Starts):

Glasses of White Wine

Flutes of Champagne

Sparkling Water with Lemon Garni

 

 

PASSED HORS D’OEUVRES

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

 

Mexican Seven Layer in an Herbed Tortilla Cup

Chilled Gazpacho in a Cucumber Cup

garnished with a dollop of Parve Sour Cream and a Sprig of Coriander

 

Cornucopia of Smoked Salmon

atop a Dark Rye Crostini Round with Dill Parve Cream Cheese,

Cracked Pepper and a Sprig of Dill

 

Coconut Chicken

served with Red Pepper and Jalapeno Jelly

 

Black and White Sesame Encrusted Beef Saté

 served with Thai Peanut Dipping Sauce

 

Beggar’s Purse with Spiced Frankfurter

Served with Dijon Mustard and Ketchup

 

Sweet and Sour Meatballs

 

 

 

Israeli Tapas Bar

Roasted Garlic 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

Prepared by a Uniformed Chef:

Pita Pockets Filled with Guests’ Choice of:

* Falafel Balls, Shredded Lettuce, Diced Tomato, Tahini Sauce and Harissa

* Sliced Schwarma, Shredded Lettuce, Diced Tomato and Tzatziki Sauce

* Israeli Salad ~ Tomato, Green Onion, Cucumber, Radish and Parsley

 

OR

 

SOUTHWESTERN SPLENDOR

 

Char Grilled Skirt Steak & Chicken Fajitas

with Peppers, White Onions and Scallions

 

White Corn and Flour Tortillas

 

Served with Guacamole, Parve Sour Cream, Homemade Salsa, Shredded Lettuce,

Diced Tomato and Sliced Jalapeno Pepper

 

Fresh Corn & Flour Tortilla Chips

 

 

THE GOURMET GRILL

( Chef Attended )

 

Mini Char-Burgers & Grilled Chicken Breast on Freshly Baked Soft Rolls

with Teriyaki Minced Onions and served with Ketchup & Mustard

Hot Dogs

With ketchup, mustard and sauerkraut

 

Grilled Vegetable Skewers

Green and Red Bell Pepper, Zucchini, Yellow Squash, and Mushrooms

 

OR

 

CARVING STATION

(Chef Attended)

 

Char-Grilled Vermouth and Fresh Herb marinated London Broil

served with Horseradish Chive Sauce, Green Peppercorn Mayonnaise

and Warm, rich Port Wine Reduction

 

Fresh Herb Encrusted Boneless Breast of Turkey

served with Tarragon Aïoli, Honey Mustard Sauce,

and Roast Garlic Wild Mushroom Sauce

 

Silver Punch Bowl with Petite Sliced Brioche, French Rolls and Caramelized Onion Rolls

 

 

COCKTAIL HOUR CONTINUED

 

SHOGUN SUSHI SPECTACLE

(Additional)

 

Uniformed Chef to prepare:

 

Salmon and Yellowtail Nigiri, displayed around a bowl of Seaweed Salad

&

Spicy Tuna Hand Rolls

 

Assortment of Prepared Maki Rolls to Include:

 

California

Alaska Rolls

Spinach Gomae

Yaki Maki Rolls

Grilled Portobello Maki Rolls

 

 

 

MENU CONTINUED

 

SET AT FRONT OF ROOM

3lb. Challah, Glass of Wine and a Silver Knife

 

SET AT GUEST TABLES

Iced Water with Slice of Lemon

Wine Goblet, Dinner Fork, Knife, Salad Fork,

and Linen Napkin

Bread and Butter Plates

Salt and Pepper Shakers

 

Basket of Freshly Baked Rolls

 

POURED BY SERVERS AS GUESTS ARE SEATED

Choice of Red & White Wine

 

PLATED FIRST COURSE

 

SET BY SERVERS

 

The Silverleaf Salad

Romaine, Boston Bibb, Radicchio and Red Leaf Lettuce, Julienned Yellow Squash and Zucchini, Cherry Tomatoes and Radish Slices, tossed with our Champagne

 Vinaigrette and topped with a Carrot Ribbon

 

 

 

PLATED ENTRÉE

 

SET BY SERVERS

 

The Perfect Duo

Ribeye Medallion napped with Port Wine Reduction

 

Spiral Chicken

filled with Spinach and Mushroom Duxelle napped with Wild Mushroom Sauce

 

Dauphinoise Potato Diamonds

 

Sautéed Baby Carrots and Haricot Verts

and Fresh Herb Garnish

 

Portobello Mushroom Napoleon

Layers of Grilled Portobello Mushroom, Red and Yellow Peppers, Zucchini and Yellow Squash, Eggplant and Fresh Basil on a bed of Orange Tomato Salsa,

drizzled with Truffle Oil and garnished with a Sprig of Fresh Chervil

 

 

PLATED DESSERT

Individual Chocolate torte with scoop of sorbet on painted plate

 With fresh berries

 

OFFERED BY SERVERS

Regular and Decaffeinated Coffees, Hot Water, Regular and Herbal Tea,

Parve Creamer, Sugar, Equal®, Splenda®, Sweet ‘n Low and Lemon Wedges