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