Some Sample Basic Kosher Menus for
Bar/Bat Mitzvahs or Other Needs
In the Philadelphia, Delaware Valley area, and the Northeast, for specialty Kosher menus, please e-mail/call Paul or Ken.
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Stations Buffet Menu
. . . Philadelphia & Delaware Valley Kosher Catering
. . . This Is Just One Kosher Catering Possibility
Cocktail Reception Part of Stations Buffet
Hot Hors D’Oeuvres
To be Butlered from Silver Trays garnished and decorated
- Sesame Chicken Skewers with Sweet and Sour Ginger Sauce
- Tuna and Salmon Sushi Pieces with Wasabi and Soy Sauce
- Lamb Brochettes marinated in a pepper-thyme reduction
- Wild Mushrooms in Phyllo
- Miniature Risotto Cakes with tender strips of beef and a balsamic reduction
- Mashed Sweet Potato in puff pastry
- Miniature Hamburgers
- Franks in the Blanket with Spicy Mustard
Cold Display of Hors D’oeuvres
- Mediterranean Antipasti consisting of Tuscan Beans, Grilled Marinated Veggies(eggplant, yellow and green squash and portabella mushrooms)
- Bruschetta Bar with Seasoned Grilled Bread
- Cruditées of Fresh Baby and Cut Vegetables served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips
- Traditional Chopped Liver mold with riced egg, chopped red onions served with cocktail rye bread and an assortment of fancy crackers
Dinner Buffet Food Station Idea
Large Braided Challah for Motzi
French Brioche Table Rolls served with Margarine Rosettes
Salad Station
- Thai Noodle Salad with Peanut Vinaigrette Dressing
- Roasted Vegetable Couscous
- Caesar Salad with baby romaine lettuce, anchovies and garlic croutons
- Wild Mixed Greens Salad with Mandarin Orange pieces and Citrus Vinaigrette
Pasta Bar Station
Penne, Bowtie, Orecchiette and Ravioli Pastas are prepared with a choice of two sauces:
- Tomato Basil
- Vodka Blush
- Plum Tomato
- Virgin Oil &Garlic
- Primavera
- Scampi
Asian Station
- Fresh Lo Mein Stir Fried to Order with Crisp Oriental Vegetables and a Soy Ginger Sauce
- Choice of Marinated Beef, Chicken, Duck & Tofu
- Fresh Dim Sum of Vegetable, Beef and Chicken Dumplings served from Bamboo Steamers and an assortment of Asian dipping sauces
- Vegetable Egg Rolls served with Duck Sauce and Spicy Mustard
Carving Station
- Honey Dijon Crusted Racks of Lamb served with mint jelly
- Herbed and Marinated Turkey Breast served with a Cranberry Chutney
- Prime Rib of Beef Au Jus
- Trio of Colored Asparagus Spears served with Pepper Confetti
- Baby Red Bliss Potatoes oven roasted with rosemary, garlic and oil
Premier Viennese Pastry Table
- Sliced Fresh Fruit including Melons, Berries and Star Fruit
- Miniature Pastries including: Cream Puffs, Éclairs, Petit Fours, Napoleons, TiraMisu, and a variety of classic French Pastries
After-Dinner Nuts and Mints
Premium Regular and Decaffeinated Coffee
Regular, Decaffeinated & Herbal Teas
Young People's Buffet Menu
. . . Cocktail Reception
Hot Hors D’oeuvres
To be served from Stationary Chauffeurs
- Franks in the Blanket
- Mini Vegetable Egg Rolls
- .Buffalo Chicken Wings with BBQ Sauce
- Sesame Chicken Bites
- Carrot and Celery Sticks served as appetizers with Honey Mustard Dipping Sauce
- Chicken Fingers
- French Fries
- Taco Bar
- Steak Sandwich Bar
- Penne Pasta Marinara
Build Your Own Parve’ Sundae Bar
. . .
Some Additional Fun Suggestions
- Cotton Candy Machine
- Funnel Cakes
- Popcorn Stations
- Caramel Apples
- Candy Grab Bag Bar
- Soft Pretzels
- Chocolate Fountain
- Water Ice
A Seated Dinner Menu Suggestion
Cocktail Reception
Hot Hors D’Oeuvres
To be Butlered from Silver Trays, garnished and decorated
- Seared Tuna on Won Ton Crisps with Tobiko Wasabi and Scallions
- Chicken Sate’ with a Thai Peanut Dipping Sauce
- Beggars Purse filled with Smoked Apricot Brandied Duck
- Spinach and Artichoke in a Won Ton Flower Cup
- Ratatouille in a Red Bliss Potato Cup
- Wild Mushroom Tartlets
- Miniature Beef Wellington in Puff Pastry
- Chicken and Sun-dried Tomato Spring Rolls
Cold Display of Hors D’Oeuvres
- Cruditées of Fresh Baby and Cut Vegetables served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips
- Hummous and Baba Ganoush served with Baked Pita Crisps
- Grilled Breads with Sun-dried Tomato and Olive Tapenades
- Vegetable Sushi with Pickled Ginger and Lite Soy Dipping Sauce
Dinner
Large Braided Challah for Motzi
French Brioche Table Rolls served with Margarine Rosettes
Salad Course
- Mixed Wild Greens served with Poached Pear Slices, Caramelized Cashews
and
Light Citrus Vinaigrette Dressing
Entrée . . .Suggested Main Courses
Poultry Selections
- Tuscan Chicken: Boneless Breast stuffed with Spinach and
Red Roasted Pepper served over Orzo with a Blush Sauce
- Capon - boneless breast of Capon filled with your choice of wild rice and herbs of noodle mushroom kugel stuffing in a Supreme or Orange Sauce.
- Chicken KIiev - a skinless, boneless breast of Capon, stuffed with fresh herbs, garlic and margarine, then coated with breadcrumbs. The Capon is slow cooked with constant basting. Served on a bed of wild rice with mushroom sauce.
- Chicken Florentine - a completely boneless breast of skinless Capon filled with seasoned spinach and coated with bread crumbs.Served with watercress sauce.
- Chicken Marsala - chicken breasts coated with flour and sautéed. Topped with Marsala wine, herbs and fresh mushrooms.
- Chicken Wellington - a breast of Capon stuffed with a wild mushroom rice filling, then wrapped in a flaky puff pastry.
- Capon - boneless breast of Capon filled with wild rice or noodles and mushrooms served with a light orange sauce.
- Pecan - a large boneless breast of Capon stuffed with apple and raisin stuffing, topped with pecans.
- Boneless Cornish Hen - the breast is boned, leaving the legs attached and stuffed with herbed or wild rice and topped with a delicate raspberry sauce.
- Grand Marnier - boneless breast of chicken with a traditional bread stuffing, baked with Grand Marnier sauce.
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Other Main Course Choices
- Pecan Encrusted Tilapia served with a Lime Chardonnay Sauce
Beef Wellington: Tender Rib Eye served with a Duexelle Sauce
in a traditional Pastry
- Chilean Sea Bass: Pan seared and Semolina Crusted with Chef’s
seasonal accompaniments
- Château d’Beef: Our version, a Special Blend of Garlic and Herbs
are infused into the meat prior to cooking
- Duck Breast Marsala: Boneless Breast with Wild Mushrooms, Red
wine reduction and veal stock
- Baked Atlantic Salmon: Basil and Pecan Crust baked
in a White Wine lime and peppercorn sauce
- Traditional Beef Brisket: Slow cooked with Vidalia Onions and Tomatoes
Cornish Hen: Breast is boned, leaving the legs attached and stuffed with
herbs and wild rice and topped with a delicate Raspberry Sauce
- Pan Roasted Halibut: Over Baby Greens, topped with Black Olives and
Sun-dried Tomato Vinaigrette
- Stuffed Veal Chop: Herbed Bread Stuffing with a Veal Reduction Sauce
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We will be happy to suggest Duets
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Dessert
Petite Slice of our Flourless Chocolate Torte
Chocolate Waffle Cup with Raspberry Sorbet
Tuxedo Dipped Driscoll Strawberries
Premium Regular and Decaffeinated Coffee
Regular, Decaffeinated & Herbal Teas
After-Dinner Nuts and Mints
For more information about service at any one of our 86 sites ,please call us at 215 244-9700 or e-mail us.
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