5th Birthday Party

Summer Picnic Lunch Buffet

Caprese Pipettes
Basil, Cherry Tomatoes, Mozzarella, Balsamic Vinaigrette

Coleslaw
Shredded Green & Red Cabbage, Red Onions, Mayonnaise

Macaroni & 5 Cheese Croquettes
Bite-Sized Breaded Macaroni & Cheese

Corn Dogs
Hot Dogs dipped in Fresh Corn Batter
Served with Yellow Mustard

5-Spice Fruit Salad
Fresh Seasonal Fruit tossed with Chinese 5-Spice, Lime Juice and Mint

BBQ Tri-tip Sliders
Caramelized Onions, BBQ Sauce

Fall Asian Fusion Wedding

Passed Appetizers and Plated Dinner

Appetizers

Sushi
Assorted Roles & Nigiri

Spring Rolls
Shrimp, Vermicelli Noodles, Carrots,
Cabbage & Lettuce wrapped in Rice Paper
Served with Nuoc Chom

Tuna Tataki
Seared Albacore topped with
Truffled Ponzu on a Wonton Crisp

Dinner

Mache, Mushrooms and Scallops
A Salad of Mache with Roasted Shimeji Mushrooms topped with a Seared Scallop and a
Rich Tamari-Sake Dressing

OR

Crispy Red Bean Beef & Onchoy
With Roasted Garlic, Sautéed Chinese Water Spinach and Sticky Rice with Spicy Red Bean Emulsion

Dessert

Ginger Birthday Cake
Chocolate Ganache Frosting
and Candied Orange Peel Garnish

60th Year Birthday Party

Fall Plated Dinner

Passed Appetizers

Fruit & Cheese Pairings
Bermuda Triangle – Quince Paste – Sourdough
Midnight Moon – Asian Pear – Pepper Jelly
Roquefort – Fig-Concord Grape Jelly – French Baguette

Late Summer Gazpacho
A cold soup of last of the season Heirloom Tomatoes, Grilled Onions, Cucumbers, Bread and Olive Oil

Crispy Shrimp, Butternut Purée
& Jalapeno Yogurt
Butternut Squash Puree with Crispy Shrimp, Frisee and Jalapeno Yogurt

Plated Dinner

Marinated Peppers, Fall Lettuces,
Goat Cheese & Beef Tartare
A Salad of Fall Greens & marinated Piqueo Peppers
with a Goat Cheese Sherry Vinaigrette
Topped with Beef Tartare Crostini

Spanish Porchetta Chop
Brined Pork Chop lined with Pepper, Fennel Seeds and Herbs and wrapped with Pork Belly

Kale Orzo
Roasted Kale and Saffron Orzo with Chorizo, Mussels, Pimenton Aioli
and Roasted Hazelnuts

Pumpkin Birthday Cake
Chocolate Ganache Frosting, Pomegranate Seeds

Indian-Fusion Wedding

Fall Passed Appetizers and Dinner Buffet

Cocktail Hour

Soup Shooters
Avocado-Cardamom or Melon Lassi

Kuri Pumpkin Samosa
Served with a Lemon Sumac Raita

Twice Baked Aloo Tiki
Mini Roasted Potatoes stuffed with Spiced Peas and Paneer, Baked and Topped with Tamarind Chutney

Late Harvest Heirloom Tomato Caprese
Saffron Mozzarella, Fenugreek, Sesame Seed

Lamb Kofta
Cardamom, Parsley, Red Pepper Chutney and Paneer

Dinner

Naan & Chutneys

Fall Green Salad
Grilled Fall Greens, Fried Onions, Lemon Pickle

Dahl or Saag

Basmati Rice Pilau
Peas, Carrots, Ghee, Ginger Cinnamon

Chicken Tikka Masala En Croûte
Chicken Pot Pie-Style with a Flaky Naan Crust

Malai Croquette
Black-Eyed Peas, Eggplant, Peppers, Tofu, Cauliflower, Corn, Potatoes, Wilted Spinach,
Pepper-Garlic Tapenade

Dessert

Ginger Wedding Cake
With a Anise Frosting

Mini Desserts
Jalebi, Fried Honey, Cashew Fudge, Melon Lassi Ice Cream

Outdoor Wedding

Fall Family-Style Dinner

Marinated Olives &Almonds

Pull-Apart Rolls & Butter

Syrah Braised Short Ribs
With Shaved Chocolate

Spaghetti Squash
Brown Butter and Spiced Pumpkin Seeds

White Corn Polenta
Cherry Tomatoes & Fine Herbs

Dessert Buffet

Enticing Creations Wedding Cake
Chocolate Truffle, Mocha Chocolate Lovers
and Strawberry Dream

Artisan Chocolate, Cheeses & Seasonal Fruit

Coffee and Tea Bar

Eastern Mediterranean Wedding

Fall Family-Style Dinner

Cocktail Hour

Kalamata Olive & Greek Cheese Pipettes
Pipettes Skewers of Fried Greek Cheese & Olives
Filled with Oregano-Meyer Lemon Vinaigrette

Beef Kibbeh
Fried Beef and Bulgur Croquettes Served with Sumac Yogurt

Piroshki
Lamb, Caraway, Mushrooms & Onions

First Course

House-Made Pickled Vegetables & Cured Olives
With Spiced Almonds and Pomegranate Seeds

Marinated Fresh Cheeses with Artisan Breads & Olive Oil
Mozzarella, Labneh and Feta

Second Course

Cabbage-Grape Leaf Salad
Currants, Tahini, Lemon

Smoked Trout
Arugula, White Beans, Pickled Onions

Leg of Lamb
Oregano-Rubbed and Slow Roasted; served with Roasted Potatoes

Dessert

Small Wedding Cake
A Selection of Mini Desserts
Napoleon & Chocolate Mousse

Central American Wedding Rehearsal Dinner

Fall Dinner Buffet

Cochinita Pibil
Slow Roasted Pork Wrapped in Banana Leaves

Pupusas
Masa stuffed with Beans and Cheese
Served with Queso Fresco and Spicy Slaw

Polo En Pipian Verde
Coriander-Braised Chicken
With a Pumpkin Seed-Tomatillo Sauce

Nopales Asada
Grilled Cactus

Frijoles Negros
Black Beans

Arroz Especiado
Rice Cooked with Mexican Spices

Marinated Cabbage
Red & Green Cabbages, Carrots, Garlic, Chilies
Marinated with Vinegar, Sugar and Salt

Salsa Verde
Tomatillo Salsa

Salsa Roja
Roasted Tomato & Chile Salsa

Tortillas & Chips
Agua Fresca

Tres Leches Cake
Served with Seasonal Fruit

Fall 40th Birthday Party

Buffet Dinner

Cheese & Fruit Platter
Local Artisan Cheese
Paired with Seasonal Fruits & Spreads

Delicata Squash with Lentils
Roasted Winter Squash stuffed with Lentils,
Black Olives and Herbs

Loch Duarte Salmon with Chili Fennel Relish
Marinated in Orange Oil and Garlic
Sautéed & served with a Calabria Chili & Fennel Confit

Seared Beef Shoulder Tenderloin
with Quince Demi
Marinated in Herbs, Olive Oil
Served with a Savory Bread Pudding

Roasted Chickpeas
Garbanzo Beans tossed with Olive Oil, Olives,
Lemon Zest, Garlic and Parsley; Crisped in the Oven

Fall Green Salad
Candied Walnuts, Plumped Golden Raisins,
Blue Cheese, Caramelized Onions

Artichoke Hearts with Peas
Sautéed Baby Artichoke Hearts
Tossed with Roasted Wild Mushrooms and Basil

Coffee & Tea

Winter Conference Gathering

Dinner Buffet

Grilled Romaine Salad
Pickled Red Onions, Granny Smith Apples, Sourdough Croutons, Worcestershire Vinaigrette

Grilled Rack of Lamb
Marinated in Herbs, Mustard and Red Wine
Served with a Persimmon BBQ Sauce

Smokey Roast Chicken
Chicken marinated with Herbs and Smoked Onions, Grilled and served with Bread Salad

Winter Vegetable Lasagna
Grilled Winter Vegetables layered with Pasta Sheets, Ricotta and Tomato Sauce

Grilled Broccoli Rabe
With Garlic Confit and Chile Flakes

Rosemary Polenta
With Grana Padano

Chocolate Panna Cotta
With Peanuts and a Banana Crisp

Blood Orange & Vanilla Agua Fresca

San Francisco Summer Cocktail Party

Heavy Appetizer Buffet on the Veranda

Duck Eggs Nicoise
Hard-Boiled Duck Eggs filled with nicoise olive-yolk stuffing
Topped with Potato-Wrapped Ahi Tuna & Haricots Verts

Minty Pea Soup Shooters
Topped with Fried Spring Onions and Chile Oil

Baby Artichoke and Leek Crostini
With Whole Grain Mustard, Capers and Olive Oil

Grilled Octopus Salad
Fennel, Orange, Red Onion

Reuben Egg Rolls
Pastrami, Sauerkraut, Gruyere
Served with Russian Dressing Dipping Sauce

Crispy Squash Blossoms
Stuffed with Goat Cheese

Strawberry Donut Holes
Strawberries wrapped in Donut Dough, Chocolate Dipping Sauce

Infused Waters
Meyer Lemon, Strawberry-Cucumber



Summer Get-Together

Heavy Appetizer Buffet

Beef Bourganaise
Beef Tenderloin with Red Wine, Mayonnaise, Dehydrated Mushrooms and Crispy Shallots

Chicken “Club”
Chicken mousse wrapped in Bacon
on a Sourdough Panade with Avocado

Seasonal Cheese & Fruit Platter
A selection of Local Cheeses and Seasonal Fruit with House-Made Spreads

Charcuterie Platter
House-Made Duck Prosciutto, Bacon Rillette and Mortadella
Served with Mustard, Onion Jam and Crostini

Shaking Beef Skewers
Grilled Beef Tenderloin marinated in Sherry Wine, Tamari, Garlic, Ginger
Served with Roasted Sesame Onion Sauce

Smoked Salmon Toast
Smoked Salmon with Preserved Lemon, Cucumber and Yogurt served on a Crostini

Roasted Quail
With Cherry Compote and Arugula Salsa Verde

Sushi
Assorted Nigiri & Maki

Mushroom & Tofu Spring Roll
Wild Mushrooms marinated with Miso, Ginger, Garlic, Tamari and Sake with Butter Lettuce & Rice Noodles
Served with a Peanut Vinaigrette

Summer BBQ

Buffet Dinner

Grilled Romaine Salad
Pickled Red Onion, Granny Smith Apples,
Sourdough Croutons, Worcestershire Vinaigrette

Smoky Roast Chicken
Chicken marinated with Herbs and Smoked Onions
Grilled and Served with Bread Salad

Grilled Burgers
With Sautéed Mushrooms, Caramelized Onions, Pickles,
Lettuce, Mustard, Mayo, Ketchup and Buns

Twice Baked Potatoes
Served with Sour Cream and Chives

Green Beans
Caramelized Shallots and Lemon Zest

Chocolate Panna Cotta
With Peanut and a Banana Crisp

Blood Orange & Vanilla Agua Fresca

Elegant Summer Cocktail Party

Passed and Stationary Heavy Appetizers

Sourdough Crusted Goat Cheese Cakes
Ume-Pickled Eggplant and Peach Relish

Smoked King Trumpet Mushroom Nigiri
Ginger-Ponzu Gelee, Shiso

Fermented Miso Black Cod
Nori Crisps, Watermelon Radish Kimchee

Sweet Corn Mousseline
Boquerones, Sherry Mignonette, Pimenton Popcorn

Soybean “Falafel”
Toasted Sesame Seeds, Lemon-Sumac Tzatziki

Brioche Points
House-Made Duck Prosciutto, Baby Fennel Slaw, Baby Blue Lake Beans

Caprese
Tomato Water Shots, House-Made Mozzarella, Basil Caviar

Pulled Pork Tea Sandwiches
House-Made Mustard, Pickled Japanese Cucumbers, Sonoma Dry Jack

Club Sandwich
Petaluma Chicken Mousse, Sourdough Panade, Bacon, Avocado Aioli

Burnt Marshmallow Bon Bons
House-Made Marshmallows, Douglas Fir Essence

Lychee Earl Grey Tea
Keffir Limeade

Spring Cocktail Party

Heavy Appetizer Buffet

Asparagus & Salmon
Asparagus wrapped with Smoked Salmon; Orange Oil and Chive Blossoms

Squash Blossoms
Fried with Goat Cheese

Smoked Trout
Crème Fraiche, Preserved Lemon, Peppercress

Beef Tataki
Tamari Glaze, Pickled Cucumber

Seared Scallop
Fois Gras, Popcorn Shoots, Balsamic Vinegar,
Grilled Watermelon Radish

Shrimp & Lemongrass
Ground Shrimp with Shiitake Mushrooms on a Lemon Grass Skewer
with a Thai Basil Gastrique

Mushroom & Tofu Spring Roll
Wild Mushrooms marinated with Ginger, Garlic, Tamari and Sake with Butter Lettuce and Rice Noodles; Served with a Peanut Vinaigrette

Ume Glazed Pork
With Sesame and Shiso on a Wonton

Cinnamon Pulled Pork Biscuit
Sonoma Dry Jack, Pickled Cucumber

Duck Confit Crepe
Duck Confit with Daikon, Spring Onions and Kimchee rolled in a Rice Crepe
Served with Green Garlic Ponzu

Beef & Strawberries
Beef Carpaccio with Dehydrated Strawberries and Arugula

Indian Summer Cocktail Party

Passed & Stationary Heavy Appetizers

Duck & Squash
Duck Breast wrapped in Roasted Butternut Squash with a Pomegranate Gastrique

Tomato, Melon & Bay Scallop Ceviche
Bay Scallops marinated in Lime Juice, Garlic, Olive Oil, Heirloom Tomatoes & Seasonal Melons

Fresh Spring Rolls
Lettuce, Rice Noodles, Carrots, Cabbage, Green Onions, Mint, Thai Basil & Cilantro Wrapped in Rice Paper and Served with a Chili Dipping Sauce

Corn & Boquerones
Corn Foam, Pimenton Popcorn, Topped with Boquerones

Shaking Beef
Grilled Beef Tenderloin marinated in Sherry Wine, Tamari, Garlic, Ginger
Served with Roasted Sesame Onion Sauce

Squash Blossom Canapé
Blossoms stuffed with Queso Blanco, Guajillo Chilies & Epazote on a Crispy Tortilla topped with Salsa Roja

Chicken Roulade
Grilled Chicken Breasts marinated in Garlic, Ginger, Tamari, Lime Juice & Thai Bird Chilies. Brushed with 5-Spice Pomegranate Syrup and Crusted with Peanuts

Cinnamon Pork Buns
Biscuit Sandwich with Pulled Pork and Cinnamon Slaw

Late Summer Fruit & Cheese Pairings
Bermuda Triangle – Quince Paste – Sourdough
Midnight Moon – Asian Pear – Pepper Jelly,
Roquefort – Concord Grape & Fig Jelly – French Baguette

Red Velvet Mini Cupcakes
Peanut Butter Chocolate Cookies  with Strawberries

Winter Holiday Party

Buffet Appetizers, Dinner and Dessert

Appetizers

Smoked Shrimp Bloody Mary
Shrimp infused with Bloody Mary, skewered and Smoked, Served with Grated Wasabi

Winter Vegetable Terrine En Croute
Roasted Winter Vegetables Wrapped In Puff Pastry, Served with Salsa Verde and Feta

BLT Spiadinni
House Cured Bacon, Toasted Bread, Grilled Lettuce, Tomato Gastrique

Main

Prime Rib
Slow Roasted Rib Eye, Sliced To Order, Creamy Horseradish

Buttermilk Mashed Potatoes
Creamy and Delicious

Sautéed Green Beans
with Chili Flakes, Garlic and Crispy Shallots

Sautéed Wild Mushrooms
with Shallots and Brandy

Kale, Hazelnut and Spaghetti Squash Strudel
Roasted Kale, Smoked Hazelnuts and Sautéed Spaghetti Squash Wrapped In Strudel Dough, Served with Spiced Cherry Compote

Dessert

Tiramisu
Lady Fingers Dipped In Espresso and Brandy Layered with Sweet Mascarpone Cheese and Topped with Shaved Chocolate

Pumpkin and Spice Cheesecake
NY Style Cheesecake Swirled with Pumpkin and Spiced Caramel

Summer Bastille Day Party

Heavy Appetizer Buffet

Beef Bourguignon Skewers
Skewered Beef Cubes, Carrots, Pearl Onions, Mushrooms and Garlic marinated in Burgundy Wine and Braised in a Bacon-Tomato Gravy

Inside out French Onion Soup
Scooped French Dinner Rolls filled with French Onion Soup and Crispy Melted Cheese

Pommes Frites with Roasted Garlic Aioli
French Fries with Fresh Roasted Garlic Aioli

Artichoke-Leek Goat Cheese Mini-Quiche
Tartlets filled with Artichokes, Leeksand a Goat Cheese Custard

Duck, Pistachio, and Cherry Terrine
House-Made Terrine served with Brioche Toast Points

Mushroom Pate
Crimini and Porcini mushrooms with Roasted Peppers  and Almonds with Brioche Toast

Sandwich of Ham and Cheese
Bleu d’auvergne and Crème Fraiche topped with
Thinly Sliced French Ham, Comte Cheese and Plums on a French Baguette

Brie en Croûte with Caramelized Onions & Dates
French Brie topped with Caramelized Onions and Dates wrapped in Puff Pastry
Niçoise Eggs
Hard-Boiled Egg Whites stuffed with Flaked Tuna, Niçoise Olive, Egg Yolk Puree amd Fingerling Potato Chips; Served on a bed of lightly Sautéed Haricot Verts

Poached Nectarines with Golden Berry Soup
Nectarines poached in Mint Syrup, floating in a Soup of Golden Raspberry Puree

Mini Chocolate Croissants
French Macaroons
Pastique Irve (Drunken Watermelon)
Watermelon marinated in Beaujolais Nouveau Wine

Mardi Gras Party

Spring Appetizer Buffet

Crawfish Turnovers
Spicy Crawfish Tails folded into Pasty Rounds
and Baked to golden brown

Pecan Crusted Chicken Jambalaya Balls
Chicken, Ham & Sausage Meatballs
with Cajun Spices and a Pecan Crust

New Orleans Eggplant Fries
Breaded Eggplant Sticks
Dusted with Powdered Sugar and Cajun Spices

Andouille Corndogs
Served with Creole Mustard

Po’boys Two Ways
Smokey Pulled Pork or Fried Okra Sandwiches
With All the Fixings

Eggs Sardou
Gently Poached Eggs on a bed of Melted Spinach, Artichoke Hearts and topped with Hollandaise Sauce

New Orleans Shrimp Cocktail
Shrimp cooked with Zatarains, Bay Leaves and Lemon served with Down-Home Cocktail Sauce

Cajun Bloody Mary Oyster Shooters
Bloody Mary Granita forms a Spicy, Icy Bed for Freshly Shucked Oyster

Candied Yams with Pecans
Sticky, Sweet, Finger-Licking Yams
topped with Toasted Pecans

Beignets & Café Du Monde Coffee with Chicory

Ramadan and Yom Kippur Break-Fast

Fall Family-Style Supper

Apples, Round Challah & Honey

Moroccan Lentil Soup
Red Lentils, Garbanzo Beans, Cannellini Beans, Tomatoes, Carrots, Celery, Onions, Garlic, Ginger, Garam Masala, Cardamom, Cayenne, Cumin and Olive Oil

Middle Eastern Fruits & Nuts
Pomegranates, Persimmons, Dates, Grapes, Almonds, Pistachios

Cheese & Yogurt
Feta Cheese, Goat Cheese & Middle Eastern Yogurt Served with Flatbread

Hummus and Babaganouj
Chickpea and Eggplant Spreads
Served with Flatbreads and Olives

Veggie Samosas
Triangular Dumplings filled with
Mixed Vegetables and Indian Spices
Served with Assorted Chutneys

Pakoras
Mixed Vegetables dipped in Batter and Fried

Savta’s Kugel
A traditional Jewish Casserole of Egg Noodles, Apples, Golden Raisins, Dried Cranberries, Eggs, Butter, Cinnamon and Apricot Preserves

Baklava
Flaky Pastry Layered with Nuts and Honey

Orange Juice
Navarro Gewürztraminer Grape Juice
Te Nana –  Infusion of Fresh Mint and Water served with Honey

Simpson’s Party

Summer Buffet Lunch

mmmmmmPork Chops
Roasted All Natural Pork Chops with a Mushroom Gravy

Wiggum’s Chili with “Quetzlzacatenango” Peppers
Rancho Gordo Beans, Ground Beef, Peppers, Onions, Garlic, Spices and Dark Chocolate

“Blinky”
Seared “Three-Eyed” California Sea Bass, Bacon Aioli

“Tamaco” Risotto
Smoked Tomatoes sautéed with Arborio Rice, Spring Onions and Chicken Stock

Marge’s Fresh Veggies
A variety of Fresh Local Summer Vegetables Sautéed with Olive Oil and Garlic

Lisa’s Tofu Dogs
Grilled Tofu Dogs served with Onions, Sauerkraut, Ketchup and Dijon Mustard

Fat Tony’s Pasta Primavera
Sautéed Seasonal Vegetables and Penne tossed in a Roasted Garlic Cream Sauce

Lake Springfield Braised Lentils
Le Puy Green Lentils braised with Onions and Herbs

Lisa’s Vegetarian Gazpacho
Heirloom Tomatoes, Onions, Garlic and Red Wine Vinegar with Pickled Cucumbers

Moe’s Pickled Eggs
Hard-boiled Eggs pickled in Cider Vinegar with Pickling Spices

Nachos Flanders Style
Organic Local English Cucumbers Topped with Cottage Cheese

Frosted, Rainbow Sprinkled Donuts
Bart’s Peach Lime Squishees
Virgin Flamin’ Moe
Cherries, Burnt Vodka, Simple Syrup, Lime Juice

Star Wars Party

Spring Heavy Appetizer Buffet

Dark Side Sliders
Bacon leads to Cheese which leads to guilt which leads to the DARK SIDE
(Mini Bacon Cheeseburger)

Ton Ton Katsu
It kept Luke warm on Hoth
Crispy Fried Pork with a Savory Katsu Sauce

Force Frittata
Gently Baked Eggs layered with Fresh Mozzarella & Basil
Served in a pool of Marinara

Tusken Raider Tater Tots
Crispy House-Made Tater Tots served with Ketchup

Tie Fighter Tostadas
Fried Tortilla, Pinto Beans, Cheese, Salsa and Lettuce

Darth Maul Dip
a.k.a. Apprentice to Lord Sith Dip
Roasted Red Peppers, Cream Cheese and Garlic Dip Served with Fresh Tortilla Chips

Obi-Wan Kebabs
Skewered Chicken Breasts, Baby Potatoes and Mixed Vegetables

Death Star Popcorn Bombs
Sticky, Sweet Balls of Delicious Candied Popcorn

Wokkie Cookies
Peanut Butter with Chocolate Chips

Jabba Jiggle
A Jiggly Jabba Jell-O with Mandarin Orange Slices, Pineapples and Grapes

R2D2 Cake

Memorial Day *Peacemeal

Spring Dinner Buffet

“Food is strength, food is peace, food is freedom”
— President John F. Kennedy

Entrees

Iraqi Kufta
Halal Ground Beef on a stick
seasoned with Onions, Parsley and Spices
Served on Pita with Heirloom Tomato Salad

Afghani Chicken
Grilled Chicken Breast marinated in Yogurt, Garlic and Lemon and served with Lavash, Yogurt Sauce and Walnut-Coriander Chutney

Vietnamese Lemongrass Fish
Deep-Fried Marinated Cod Filet
Served with Sweet and Sour Fish Sauce

Indian Tofu Tika
Roasted Tofu served with a Tomato Sauce

Sides

Haitian Rice & Beans
Jasmine Rice, Brown Tepary Beans cooked in Spiced Coconut Milk

Indian Dal with Chili Peppers
Stewed Yellow Lentils in a Spice Vegetable Broth

Korean Kim Chi
Napa Cabbage tossed with Garlic, Tamari and Sambal

German Cucumber and Onion Salad
English Cucumbers sliced thin and tossed with Shaved Onion and Dill Vinaigrette

African-Spiced Broccoli-Cauliflower Salad
Fresh Broccoli, Cauliflower and Carrots tossed with Sour Cream, Green Onions

Dessert

Lebanese Moulhalableh
Floral Milk Pudding with
Toasted Pistachio and Walnuts

Fruit Fool Ivory Coast Style
Strawberries, Apricots and Kiwis
pureed with Gran Marnier and Milk
Topped with a Chocolate Ribbon

Guinean Ginger Drink
Spiced juice

Coco-Lime Mint Lassi
Lime, Honey, Milk, Coconut Milk with Fresh Mint

*We often hear the names of certain countries in the news along with reports of military action, war, terrorism, and death.  Today we explore the food of these countries in an attempt to focus on the peaceful and sharing nature of humanity.  A common thread to all cuisine is its positive influence from foreign cultures.  It is hard to find a “traditional” dish of one country that is not shared with another.  Let this be a lesson for other areas of cross-cultural interaction.

Food Enthusiast Dinner Party

Fall Plated Dinner

Cocktail Hour

Country Pork Pate
Served with Quince Paste and Blood Mousse

Assorted Nigiri

Caprese Pipettes
Tomato and Mozzarella Pipettes with Balsamic Emulsion

Sit-Down Dinner

Mushroom Bisque
In a Demitasse Mug with Crispy Garlic Confit & Almonds

Salmon Tartar
Toasted Bagel, Wasabi-Edamame Puree, Lemon Sorbet,
Shallots and Capers

Seasonal Fruit Pairings
Concord Grape Jelly & Pomegranate Seeds
Fuji Apple & Quince Paste
Bartlett Pear & Prickly Pear

Red Wine Chocolate Short Ribs
Brined Short Ribs Smoked with Cherry Wood
Braised in Red Wine with Chocolate Sauce
Served with White Polenta, Tomatoes & Spaghetti Squash

Pumpkin n’ Spice & Everything Nice
Pumpkin Panna Cottta served with mulled quince juice and gingersnap

Kosher-Style Menu

Fall Light Appetizer Buffet

Israeli Salads Display
Hummus, Babaganouj, Cherry Tomato Salad, Olives and Pita

New York Potato Knish
Potato-stuffed Pastry served with Mustard and Pickles

Savta’s Stuffed Peppers
Baby Peppers stuffed with Ground Beef Filet, Rice, Leeks & Herbs and Baked in Tomato Sauce

Deviled Salmon Bites
Hard-Boiled Eggs stuffed with House-Smoked Salmon Mousse
Topped with Fried Capers and Yolk Crumbles

Fall Fruit Compote
Poached Pears and Grapes in Vanilla Syrup with Pomegranate Seeds
and Chocolate -Dipped Bagel Bites

Re-Imagined Ellis Island Traditions

Fall Appetizer Buffet

Italian-American Meatballs with Marinara
Beef, Pork and Turkey Meatballs with Roasted Garlic and Mixed Herbs

Russian-American Mini Rueben Fingers
Pastrami, Swiss Cheese and Sauerkraut inside a Fried Eggroll Wrap
Served with Russian Dressing Dipping Sauce

Hungarian-American Plum Dumplings
Potatoes Dumplings stuffed with Whole Plums and Fried

German-American Bavarian Beer Braised Brussel Sprouts
Brussel Sprouts slowly simmered in Beer until Tender

Jewish-American Cheese Blintzes
House-Made Farmer’s Cheese stuffed Crêpes served with a Strawberry Fruit Sauce

Irish-American Smoked Salmon-Potato Hash
Crisped Hash of Smoked Salmon, Yukon Gold Potatoes, Garlic and Green Onion.
Served with a Dill Vinaigrette

Italian-American Grilled Focaccia with Tomato-Basil Jam
Sweet and Sour Balsamic and Tomato Gastrique atop Grilled Herb Focaccia Bread

Russian-American Cabbage and Egg Piroshki
Puff Pastry stuffed with Sautéed Cabbage and Hard-Boiled Eggs

Polish-American Sausage Kaiser Roll Bites

Irish-American Guinness Stout Float

American Mini Cheddar-Apple Pies