BAR/BAT MITZVAH DELUXE STATIONS
$81.00 PER PERSON
MAXIMUM CAPACITY 130 PEOPLE
Cheese & Pate Display
Goat, Spanish Manchego, Talleggio, Asiago, St Andre and Stilton cheese presented with a
medley of fresh and dried fruit, pate, assorted nuts and crackers
Butlered Hors D’OEUVRES
Choice of seven:
Sesame Chicken Satay with spicy peanut dipping sauce
Chicken, Corn and Roasted Red Pepper Quesadilla with cilantro salsa and sour cream
Salmon Cakes with homemade lemon-basil tartar sauce
Chicken Parmigiana with fresh mozzarella, oven roasted tomatoes and pesto
Tandoori Chicken Spoons Tandoori chicken breast in oriental spoon with petite
greens, mango chutney and sour cream
Seasonal Flatbread Pizza
Twice Fried Potato topped truffle oil mash potato
Salmon Galette crispy potato pancake topped with smoked salmon and chive creme fraiche
Beef Tenderloin Crostini with greens and horseradish cream sauce
Figs in a Blanket - stuffed fig with a spiced almond and wrapped in apple wood bacon
Fried Eggplant with fresh mozzarella, oven roasted tomatoes and pesto
Two Potato Pancakes with homemade apple sauce
Tempura Asparagus with sweet chili-ginger lime dipping sauce
Truffle Risotto Balls served with sundried tomato aioli
Vegetarian Stuffed Mushrooms
Roasted Garlic and Brie Crostini
Italian Toast - sour dough brushetta layered with white bean puree and garlic laced broccoli rabe
Pigs in a Blanket- kosher hot dog in puff pastry served with spiced mustard
Goat Cheese Fondue grape tomato and sundried tomato skewer in an individual warm goat cheese fondue cup
Mini Falafel Cake with creamy garlic sauce
Duck and Brie Quesadilla with pineapple mango salsa
Salad Station
Please select three:
Traditional Caesar Salad - served w/ focaccia croutons, shaved Parmesan cheese and choice
of topping—grilled chicken, Portobello mushroom and sun-dried tomatoes
Pond House Field Green Salad - young mixed greens w/ carrots, red onion, cucumber,
grape tomatoes, assorted peppers, toasted pecans and orange balsamic vinaigrette
Spinach Salad - baby spinach leaves, red onion, capers, black olives and hard boiled
eggs in red wine vinaigrette
Apple Walnut Salad - Romaine lettuce and spinach tossed with Granny Smith apples, toasted
walnuts and gorgonzola cheese in a raspberry vinaigrette
Chop Salad - iceberg lettuce, carrot, red bell pepper, black olives, celery, and hot peppers
tossed in burgundy vinaigrette in the true chop house style
Arugula Salad - fresh baby arugula, Romaine lettuce, toasted pinenuts, fresh grated Parmesan
cheese, grape tomatoes, and cracked black pepper in an aged balsamic vinaigrette
Roasted Pear Salad - Romaine lettuce and spinach topped with roasted pears stuffed with gorgonzola cheese, toasted walnuts, and dried cranberries in a raspberry vinaigrette
Middle Eastern Platter - Tabbouleh, hummus, grilled falafel and spiced chick peas
Please select two sauces:
Sauces
Maremana – escarole, sundried tomatoes, roasted garlic, toasted fennel seed, roasted
peppers, white wine and sweet butter
Pesto - creamy pesto sauce with chicken and broccoli
Bolognese – slow simmered veal meat sauce with carrot, onion, celery, red wine,
milk and tomato with a hint of nutmeg
Putanesca – a flavorful sauce of calamata olives, sundried tomatoes, roasted garlic, cherry
peppers, and anchovy
Carciofi – Artichoke hearts, sundried tomatoes, capers, pearl onions, hot pepper flakes,
pesto and white wine
Fra Diavalo – Tomato, onion, hot pepper flakes, x-virgin olive oil and fresh parsley
Brocoli Rabe - with roasted garlic, red pepper flakes, white wine and sweet butter
Marinara – our home made red sauce topped with roasted balsamic garlic, balsamic syrup
and fresh grated Parmesan cheese
Indian Rice - basmati rice with dried apricots, cranberries, golden raisins, currants, cashews,
carrots, scallion, bell pepper, sweet curry, paprika and sweet cream butter
Cavatappi Quattro Formaggio - spiral pasta w/ a blend of Vermont cheddar, Swiss, Monterey
Jack and Fontina cheeses w/ diced tomatoes, apple wood bacon, and collard greens then
topped with herbed bread crumbs
Spinach Ricotta Gnocchi - tossed with grilled fennel in a white wine sauce
Please select three:
Herb Roasted Lamb Top Round with a mint Madeira sauce
Black Angus Strip Loin with wild mushroom ragout and horseradish-grain mustard aioli
Salmon Wellington - poached salmon layered with sautéed mushrooms and leeks baked in
a puff pastry and served with Béarnaise sauce.
Roast Turkey Breast - turkey breast with stuffing, giblet gravy and cranberry-orange relish
Grilled Tenderloin of Beef - with mushroom ragout and horseradish cream sauce
Grilled Tenderloin of Tuna - Sesame encrusted rare tuna served with wasabi sauce
Grilled Seasonal Vegetables with rosemary oil and aged balsamic vinegar
Smokey lentils and Middle Eastern Cous Cous Pearls
Dessert and Coffee Service
Bultered Chocolate Covered Assorted Truffles or Chocolate covered Stawberries
Cake by Donna
