Kosher Menu

Hors D’ oeuvres As guests arrive they will be greeted by tuxedo clad waiters with artfully arranged trays of hors d’oeuvres that can include: Sambousek bi lahm savory meat and pignoli pastries Asian barbecued beef salad with apples and crispy shallots Fatayer bi Sabanikh young spinach and scallion tartlets Gazpacho filled cucumber cups Laham b’Ajeen tamarind meat pies topped with toasted pignoli Moroccan Cigars with mint aioli Wild mushroom phyllo spikes Skewered Kebab Garaz with lean meatballs and cherries Sesame crusted chicken with sweet miso dip

Hors D’ oeuvres (Continued) Confit of duck and corn fritters with a raspberry shallot dipping sauce Warm Shots of Addes Soup of red lentils dusted with ground cumin Chicken and napa salad tartlets with toasted peanuts Kibbeh Nabelsieh meat filled dome shaped bulgar pastries Shish Taouk a skewer of tender chicken with roasted red onion Jam Spicy tuna tartar cornucopia with wasabi drizzle Rare cooked filet mignon atop garlic rusks with arugula pesto Sauteed Thai chicken on a bed of unsalted peanuts

C ock tai l Part y Station s Lavish stations can adorn any room during the cocktail hour. These stations will be garnished with artistically arranged dĂŠcor to appeal to the eye as well as the food will appeal to the pallet. Please choose from the following stations:

A Se as on of t h e M iddl e E as t This station will include an assortment of home baked bread flatbreads and herbed butters Grilled Zucchini and Eggplant with grilled onions.

Traditional Tabbouleh Marinated vegetables will include: Bassal bel khal (minted pickled onions) Salat Shwandar Maslook sweet beet salad with Tamarind Khodrawat bel Khal (marinated raw vegetables with balsamic vinegar) Salatit Banjan roasted eggplant and garlic salad with fresh parsley Assorted olives and spiced nuts An assortment of Spreads and toppings to include: Muhammara (seasoned walnut and Pomegranate Pesto from Syriah) Classic Hummus Baba Ghanooj Crispy and soft breads

C o c k tai l Part y Stations C arv ing S tat ion Whole roasted and Roso Montalcino braised Veal Shanks Osso Bucco Asian marinated grilled flank steak with a hoisen glaze and napa salad Boneless roasted breast of turkey with a focaccia dressing and herbed gravy Whole roasted salmon sides with lemon basil crust and Dijon aioli Traditional corned beef carved to order and served with sauerkraut, grainy mustard, Russian dressing, and fresh rye bread Slow cooked boneless leg of lamb stuffed with herbs and served with pan juices This station will include an assortment of home baked bread flatbreads and herbed butters

Pasta Guests have their choice of sauce and toppings on a chosen pasta and accompanying the station will be one baked style pasta Pastas (choose one) Penne, Farfalle, Mezza rigatoni, Fussili Sauces (choose two) Pomadora, Ala Vodka, Alfredo, Bolognese, Pesto creme Toppings (choose six) Broccoli, sausage, Pancetta, parmegiano, mozzarella, grilled dice vegetables, cannelini beans, grilled chicken, sauteed shrimp, wild mushrooms, peas, Prosciutto, ricotta

C o c k tai l Part y Stations E xotic Ve g e ta bl e S tat ion (Choose three) Potato and feta cheese fritters Polonaise stuffed Horseradish crusted Hazelnut and dried apricot Saffron tabbouleh Swiss chard and wild rice Served with the following condiments: (Choose three) Curried eggplant chutney Black bean hummus Dried fava bean and mint paste Pickled chipolini onions Spiced nuts Baked pita chips and crostini

Moroc c o (Choose three) Savory Bestilla pie made with lamb or chicken Chermoula rubbed grilled breast of chicken and Moroccan olive salad Lentil and rice salad with tart lemon, tomatoes and goat cheese.

Spicy lamb Kefta stuffed apples in a chili fused saffron syrup Minted couscous stuffed smoked salmon roulade with a spicy onion relish Grilled shrimp in an almond, raisin and oven dried tomato salad with lemon dressing

S u sh i Our manned classic style sushi and sashimi bar will consist of an abundance of the classics prepared here in the palisadium kitchens.

C o c k tai l Part y Stations Heig h t s of Asia Black table linens will mask the look of large woks and steamer baskets with the true scents of Asian foods. This station can include: Asian chicken sauteed to order and topped on Sesame dressed noodles in Asian to-go boxes or small plates An assortment of Sushi and sashimi Assorted steamed dim sum in bamboo steamer baskets with schecuan soy glaze Sesame oil and ginger dressed cucumber salad with a julienne of scallions

Ne w Yor k g r a n d C en t r a l Classics from the streets of New York Warm salted Pretzels with spicy mustard Dirty water dogs with Saurkraut Miniature ruben sandwiches with melted swiss Potato knishes

B urg er Ba r Tiny burger “sliders served in Potato buns with an assortment of toppings to include: Sauteed mushrooms, Blue cheese, Mozzarella cheese, caramelized onions, ketchup ,barbecue sauce, pickles and crispy bacon

C rudit e Mountains of seasonal fruit and domestic cheeses will adorn a large round table while sweet crisp carved vegetables with assorted dips and crackers are placed all around.

These stations are merely suggestions we will provide more ideas on requests

A p p eti zers (can be used as first course and a middle course depending on package) Mixed baby green lettuces with cider vinaigrette, oven dried cranberry and Spiced nut garnish Salata Banadooura e Batata marinated sliced tomatoes with a potato salad tower and dried tomato disc garnish New Style Salata Arabi with cucumbers, tomatoes and parsley and crispy Katafi nest Traditional Pazanella Salad of greens, basil, bread and red onions with Balsamic vinegar Watermelon and cucumber salad with greens garnished with cider viniagrette Oven baked , meat stuffed Tomato Sheikh el Mahshi Banadoura with tomato aioli Chilled Kuaisat of pistachio and fine beefs with young greens and cider viniagrette Risotto of wild roasted mushrooms scented with porcini mushroom stock and dusted with fresh thyme leaves

Ap p eti zers (Continued) A towering salad of lemon grilled chicken, angel hair pasta and baby field greens garnished with hoisen dressing and sprinkled with black sesame seeds Quennels of Vegetable Kibbeh Neye w’Khidrawat garnished with Young arugula salad Baby spinach salad garnished with oven roasted pears, herbed croutons and mustard vinaigrette Smoked Salmon and cucumber salad garnished with toasted darkbread and young greens Roasted red and golden beet carpacio with young greens and citrus dressed chilled asparagus Bruschetta trio Large wedges of grilled Tuscan bread are topped with an assortment of toppings to include: Tomato and fresh basil, Black olive tapenade and eggplant caponata

En trees The following are some of our EntrĂŠe choices for you and your guests.

Wild mushroom stuffed French breasts of chicken enveloped in a red wine demi glace Pan seared salmon served atop ginger and garlic caramelized carrots and topped with frizzled leeks Herb rubbed slow cooked prime rib of beef aujus Grilled filet of beef topped with grilled portabello mushrooms and brandy peppercorn sauce Horseradish crusted filet of salmon served on a bed of dilled hot house cucumbers and topped with a vodka butter sauce Classic lemon scented chicken scallopini with herbs and white wine Nobu style Black Cod served with wasabi whipped potato and ginger gratineed young bok choy Herb and tomato crusted beef served atop Fawleh French beans with sliced roasted potatoes

En trees (Continued) Grilled beef medallion topped with crispy young artichokes and garnished with warm stuffed grape leaves in teh style of Yebra wa Shawki Pastry wrapped, herb stuffed boneless breast of chicken with a champagne sauce and a winter vegetable torte Toasted hazelnut and dried apricot crusted grouper served atop coconut braised leeks with a swirl of spicy harissa Herb crusted Chicken medallions with grilled pickled fennel and anise scented demiglace Basil and tomato topped charred filet of beef with Red wine glace Fire roasted French breast of Chicken with Riz w’Hummus terrine and grilled eggplant with mint Chianti Braised boneless Shortribs with firm polenta Rare cooked Tuna steak with lemon caper butter and an Asian inspired rice cake and vegetable timbale (supplement) The seasonal vegetables are the chef ’s choice to ensure the seasonality and availability of the freshest and best product we can purchased

De s sert Chocolate diamond shaped gateau garnished with fresh seasonal berries, a pool of raspberry sauce Warm pastry wrapped roast apples accompanied by cinnamon scented creme anglaise Pistachio Baklava bathed in Cordon Bleu brandy syrup Cornflakes and Milk (Non dairy) our chocolate bark accompanied by a sweet Amaretto scented Panna Cotta Red wine Poached Pear Tart and pumpkinseed toffee Fresh seasonal berries topped with espresso zabaglione and garnished with honey biscotti Classic molten chocolate cake with berry topped Cooked Cream Chocolate ganache filled sweet crepe coated with chocolate and served with a swirl of a ginger caramel sauce Passed miniature sweets can include a variety of brownie squares, pecan diamonds, lemon bars, and a variety of the pastry chef ’s whims An optional Wedding cake of your choice can be offered instead of the plated dessert or you can have both for an additional cost

Dessert Op tion s (Additional costs apply) Seasonal platters of fruit for the table Espresso and cappuccino bar can be offered to your guests for an additional fee A stationary dessert table with assorted plated desserts of your choice Premium top shelf liquor is served according to your event package Young adult menu’s are available on request and priced accordingly

A ddi tional Services We at Palisadium USA are here to make your event not only spectacular the day of the party, but to help you in planning every step of the way. We can help you with your Florist, Photographer, Videographer, Music, Entertainment, limousines etc. We also work with the best event planners in the business and can give you our recommendations if your planning something to coincide with the rest of your event