Menu Ideas and Inspiration

University Reception

~ Stationary and passed hors d’oeuvres ~

Filet of beef on baguette rounds with herbed butter

Asparagus pesto with crostini

Salmon mousse with cucumber and baguette rounds

Zucchini fritters with Greek yogurt and mint

Phyllo triangles with spinach, mushrooms, and ricotta

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~ Dessert ~

Mexican wedding cakes

Hazelnut cookies dipped in chocolate

Almond-walnut thumbprint cookies (GF)

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Private Dinner Menu

~ First course ~

Goat cheese soufflés in phyllo cups, with mixed greens and a fennel – tarragon vinaigrette

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~ Main course ~

Grilled marinated lamb with tomato fennel coulis

Creamy yellow pepper risotto

Spring vegetables with chopped chives

Baguette and butter

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~ Dessert ~

Individual cardamom scented flan with orange caramel sauce and sliced orange

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Local coffee and decaf and assorted organic teas

Spring Family Style Wedding

~ Passed hors d’oeuvres ~

Miniature croque monsieur

Leek and goat cheese quiche squares

Brie with fig jam, served with crackers

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~ At each table ~

Baskets of baguette

Ramekins of shrimp mousse with red caviar and dill, chicken liver pate, and herbed butter

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~ Dinner (served family style) ~

Boneless chicken breast with tarragon sauce

Baked salmon with Dijon dill sauce

New potato salad

Asparagus spears with mustard vinaigrette

Shaved carrot salad

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~ Dessert table ~

Miniature fruit tarts

Coffee eclairs

Chocolate almond cake squares

Fruit platter

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~ Wedding Cake ~

Grand Marnier torte with chocolate glaze

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~ Drinks ~

Iced tea

Pink lemonade

Ice water

Bowls of orange, lemon and lime slices for water and tea

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Local coffee and decaf and assorted organic teas

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Winter Wedding Buffet

~ Drinks ~

Sparkling cranberry punch

Ice water with lemon

San Pellegrino

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~ Passed hors d’oeuvres ~

Mini croque monsieurs with gruyère, béchamel, and wild mushrooms

Pear, leek, and gruyère turnovers

Spinach parmesan balls with house spicy mustard

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~ At each table ~

Baguette with butter

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~ Buffet dinner ~

Grilled, marinated lamb

Boneless chicken breast with rosemary, lemon and garlic

Phyllo packets with spinach, mushrooms, goat cheese, and pine nuts

Curried lentil salad

Green bean and tomato salad

Mixed greens with julienned vegetables and balsamic vinaigrette

Fruit platter

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~ Wedding Cake ~

Chocolate truffle cake with dark chocolate glaze

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Local coffee and decaf, and organic tea assortment

Vegan Wedding

~ Passed hors d’oeuvres ~

Pizza with caramelized onions, vegan herbed ricotta, and walnuts

Flax seed and rye bread canapés with herbed ricotta, avocado, pickled onion, and micro greens

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~ On each table ~

Crostini with lima bean “hummus”

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~ Buffet dinner ~

Stuffed pasta shells with herbed ricotta and spicy garlic tomato sauce

White bean salad with caramelized onions, tomato and basil

Green bean and cherry tomato salad with Banyuls red wine vinegar

Fennel, watercress and radicchio salad with balsamic vinaigrette

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~ Dessert ~

Fruit platter

Mixed dried fruits and nuts

Vegan chocolate cake

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~ Drinks ~

Sparkling cranberry punch

San Pellegrino

Ice water

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Local coffee and decaf and assorted organic teas

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Bar Mitzvah Menu

~ Drinks ~

Pink lemonade

Ice water

San Pellegrino

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~ Lunch Buffet ~

Hummus and Babagonouj served with feta, mixed olives and pita triangles

Roasted tomato tart with goat cheese and black olives

Baked salmon with Greek yogurt and tomato basil topping

Couscous salad with cardamom and dates

Israeli chopped salad

Fruit platter

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~ Dessert Table ~

Cappuccino brownies

Cheesecake squares

Lemon squares

Baklava

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Local coffee and decaf and organic tea assortment