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Bar/Bat Mitzvah
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Traditional Bar/Bat Mitzvah Menu
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Stationary Hors d’oeuvres Display
Your Stationary Hors d'oeuvres Table will be stunning to look at,
and delicious to taste. An appealing presentation using wrought iron
stands, fresh flowers, country wicker baskets, ivy and antique bowls
in a three-dimensional design.
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Traditional Crudites Assortment
Crispy Carrot and Celery Sticks, Button Mushrooms, Broccoli and
Cauliflower Florets, Red and Yellow Peppers ,Herbed Sour Cream and
Spinach Garlic Dip
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Domestic Cheese Display
An attractive presentation of Native Cheeses, Wisconsin Cheddar,
Monterey Jack, New York Muenster and Swiss cheese served with seasonal
fresh fruits and an assortment of crackers
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Butler Style Passed Hors d’oeuvres
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Our Wait staff pass hors d'oeuvres butler style
from polished
silver trays garnished with freshly cut flowers.
Another Wait person
is always ready with a tray, to take away toothpicks,
hors d'oeuvre
cups, napkins, or empty glasses from your Guests.
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Choose Five:
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Polenta Crostini
Traditional Grilled Polenta with
Marion Great Hill Bleu and Balsamic Red Onions
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Uncommon Stuffed Mushrooms
Filo cups filled with Button Mushrooms, Boursin and Baby Spinach
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Sun-Dried Tomato Strudel
Sun-dried Tomato, Mozzarella, Parmesan and
Cream Cheese Married in an Crisp Phyllo Log
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Gorgonzola Basil Purses
All these wonderful flavors bundled together in a Phyllo Purse
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Buerrecks
Baby Spinach and Creamy Feta with a hint of Garlic,
folded into a flaky Phyllo Triangle and dusted with Parmesan Cheese
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Jamaican Chicken
with White Lighting Sauce
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Broccoli Havarti Quiche
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New Potato
with feta, green olives and pine-nuts
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Salads
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Choose One:
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Left Bank Caesar Salad with Fontina Croutons
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Crispy Mixed Greens with Cherry Tomato Halves,
Red Onion and Red Wine Vinaigrette
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Mesclun Greens with Red & Yellow Peppers and Balsamic Vinaigrette
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Entrees
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You may choose two
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Beef
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Orange Balsamic Crusted Roast Sirloin of Beef
with Red Wine Wild Mushroom Sauce
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Succulent Roast Prime Rib of Beef
Glazed with Dijon Mustard and Caramelized Onions and
served with a Natural Au jus
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Marinated Tenderloin of Beef Shish Kebabs
topped with Sun-dried Tomato Basil Vinaigrette
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Seafood
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Seafood Napoleon
alternate layers of native sole and salmon with
tender baby spinach topped with a charred tomatillo tartar sauce
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Fresh Atlantic Halibut Steak
roasted with a White Truffle Oil Crust laced with
a rich White Vermouth Sauce
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Sole Bella Vista
native sole filets filled with julienne seasonal vegetables and
fresh herbs
on a bed of thinly sliced vine ripened tomatoes with
white wine, butter and caper sauce.
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Scrod Naturale
roasted day boat Atlantic Scrod with
a golden brown lemon crumb topping
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Chicken
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Rosemary Chicken
Grilled succulent Chicken Breasts marinated in
White Wine and Rosemary and topped with Dijon Mustard Sauce
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Castilian Chicken
Grilled Chicken Breasts topped with a mild roasted Red Pepper
Sauce
flavored with Almonds, Garlic, and fresh Basil
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Chicken Riesling
Sautéed Succulent Chicken breasts simmered in a
roasted Shallot Riesling Wine Sauce and topped with
warm flavored Seedless Green Grapes
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Vegetarian
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Homemade Roma Vegetarian Crepe Cake Layers
Layers of freshly made crepes moistened with
tomato sauce and filled with seasonal vegetables
and imported Gouda Cheese
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Red Pepper Fettuccini Primavera
Homemade Red Pepper Fettuccini with steamed seasonal
Vegetables and a spicy Pink Cream Sauce
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Accompaniments
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Choose one Starch & one Vegetable
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Red Bliss
Oven Roasted Potatoes
Apricot
Almond Wild Rice Pilaf
Mustard
Smashed Yukon Gold Potatoes
Lemon Rice with Parsley
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Sugar Snap Peas with Red
and Yellow Peppers Roasted Broccoli Milanese
Julienne Carrots with
Lemon and Dill
Herbed Green Beans
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Our fine Service, beautiful full-length Linens, Ivory gold rim or
White China, sparkling Stemware, Bar service, Split Menu, Cake Cutting
and exclusive use of the Club are included in your dinner price of
$47.95/person.
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