Bar/Bat Mitzvah

KIDDUSH LUNCHEON

SAVORY TARTS

caramelized onion and goat cheese

oven roasted tomato and gruyere

HERB CRUSTED SALMON with SAUCE VERT

STEAMED ASPARAGUS WITH LEMON SPLASH

GRILLED VEGETABLES

GREEK SALAD

COUS COUS with DRIED FRUITS and NUTS

or

NEW POTATO SALAD with DIJON VINAIGRETTE

FRESH FRUIT

ARTISINAL BREADS and BUTTER

ASSORTED FINGER PASTRIES

LEMONADE, UNSWEETENED ICED TEA, COFFEE

KIDDUSH LUNCHEONS

SMOKED SALMON

CREAM CHEESE, PICKLED ONIONS, SLICED TOMATOES, CUCUMBERS

RYE BREAD AND BAGUETTES

MEDITERRANEAN TAPAS TO INCLUDE HUMMOUS, OLIVES, STUFFED GRAPE LEAVES

PITA TOASTS, RAITA

ASIAN SLAW

LENTIL SALAD

ARUGULA SALAD

COUS COUS WITH DRIEDFRUITS ANDNUTS

FRUIT SALAD

BOURSIN, CHEVRIE AND SUGAR RIVER CHEESES, CRACKERS AND GRAPES

CHOCOLATE AND LEMON POUND CAKES

LEMONADE

COFFEE

SMOKED TROUT NICOISE

NEW POTATOES, GREEN BEANS. HARD BOILED EGGS, TOMATOES, CUCUMBERS, OLIVES

SESAME NOODLES

BLACK BEAN SALAD

ARUGULA SALAD

RYE BREAD AND BAGUETTES

FRESH FRUIT DISPLAY

SUGAR COOKIES, GINGER SNAPS, CHOCOLATE CHIP COOKIES, CHEESECAKE SQUARES

LEMONADE

COFFEE

KIDDUSH LUNCHEON

2 CHALLAHS

PLATED SALAD NICOISE

SMOKED TROUT, HARD BOILED EGG, TOMATO, GREEN BEANS, CUCUMBER,

NEW POTATO VINAIGRETTE, OLIVES AND CAPERS

FAMILY STYLE

INDIVIDUAL NOODLE KUGELS

BREADS AND BUTTER

MELON

RUGELACH, CRANBERRY PISTACHIO BISCOTTI, MACAROONS

KIDS MENU TO BE SERVED BUFFET STYLE

ROAST BEEF AND TURKEY SANDWICHES

SLICED CHEESE

MAYONAISE, MUSTARD AND PICKLES

NACHO DORITOS, CARROTS AND CELERY

SUNDAE BAR

CHOCOLATE AND VANILLA ICE CREAM HOT FUDGE SAUCE, BERRY SAUCE, CARAMEL SAUCE

WHIPPED CREAM, M&MS, MARSHMELLOW FLUFF,RAINBOW SPRINKLES,

CRUMBLED REESES PEANUT BUTTER CUPS, COOKIE DOUGH BITES

FRIDAY NIGHT DINNER

PASSED HORS D'OEUVRES

MINI LATKES WITH SOUR CREAM AND CHIVES

CARROT GINGER BISQUEEN DEMI TASSE

SALAD

ROMAINE LETTUCE WITHPEARS, TOASTED WALNUTS AND GOAT CHEESE

BREAD BASKETS

BAGUETTES AND WHOLE GRAIN BREAD HUMMUS

UNSLICED CHALLAH FOR KIDDUSH

BUFFET

BRAISED BRISKET OF BEEF WITH CARAMELIZED ONIONS

MAHI MAHI ORIENTALE WITH LEMON, SOY AND GINGER

ORZO PILAF WITH SCALLION AND PARSLEY

HERB ROASTED ROOT VEGETABLES

HARICOT VERT

Dinner Parties

BUTLER

BUTTERNUT SQUASH BISQUE EN DEMI-TASSE WITH A PORT WINE DRIZZLE

GRUYERE AND PARMESAN GOUGERE

ENDIVE WITH CHEVRE, FIGS AND CARAMELIZED PISTACHIOS

BUFFET

BOEUF BOURGUIGNONNE

MAHI MAHI WITH A WARM LEMON AND ROSEMARY VINAIGRETTE

STEAMED NEW POTATOES WITH PARSLEY BUTTER

HARICOT VERT WITH SHALLOTS

OVEN ROASTED BABY CARROTS

SOURDOUGH AND WHOLE GRAIN BAGUETTES AND BUTTER

CREPES SUZETTES A LA MINUTE

COFFEE

BUTLERED HORS D'OUEVRES

CURRIED CAULIFLOWER SOUP EN DEMI TASSE

MUSHROOM AND SAUSAGE BEGGARS POUCH

ENDIVE WITH GOAT CHEESE,

FIGS AND CARAMELIZED PISTACHIOS

BUFFET DINNER

GRILLED BUTTERFLIED LEG OF LAMB

TOMATO JAM AND GREEN SAUCE

MAHI MAHI WITH A WARM PORTABELLO MUSHROOM VINAIGRETTE

YUKON GOLD POTATO GRATIN

OVEN ROASTED FALL VEGETABLES

HARICOT VERT WITH A TOASTED PIGNOLI BROWN BUTTER

BAGUETTES AND BUTTER

PLATED DESSERT

WARM APPLE CRISP

CHOCOLATE PATE

RUM CUSTARD

BERRIES

DECAF AND REGULAR COFFEE

ANTIPASTI

ASSORTED CROSTINI

PEACH, PROSCIUTTO AND RICOTTA

FIG, ROBIOLA AND PISTACHIO OIL

MUSHROOM, GARLIC AND THYME

OLIVES, GRILLED PEPPERS AND ZUCCHINIK

DINNER

LEMON GARLIC SAUTE OF SHRIMP ON A BED OF ARUGULA

FENNEL CRUSTED PORK TENDERLOIN WITH ORANGE FENNEL MARMELATTA

TRI COLOR VEGETABLE PATE

LEEK, CARROT AND SPINACH

ORZO WITH PEAS, SUGAR SNAPS AND MINT

GREEN BEANS WITH ROASTED GRAPE TOMATOES AND PINE NUTS

ASSORTED DOLCI

TAPAS TABLE

ROASTED PEPPERS

GARLIC ROASTED MUSHROOMS,

ARTICHOKE HEARTS, GRILLED VEGETABLES

FRUIT AND CHEESE

RUSTIC BREADS, CROSTINI

SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES

WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT

BUFFET DINNER

PAELLA SALAD

SAFFRON RICE, SEARED SHRIMP AND SCALLOPS, MUSSELS AND BABY CLAMS WITH GARLIC AND PARSLEY

PEAS, PEPPERS AND GREEN BEANS

GRILLED BUTTERFLIED LEG OF LAMB

TOMATO JAM

YOGURT WITH FENNEL, MINT AND SCALLION

VEGETABLE PLATTER

CUMIN GLAZED BABY CARROTS, ROASTED CAULIFLOWER WITH SULTANAS AND CRISPED CAPERS

ASPARAGUS WITH CITRUS CONFETTI, GRAPE TOMATOES WITH HERBES DE PROVENCE

ORANGE SLICES WITH MOROCCAN SPICES

DESSERT

FLOURLESS CHOCOLATE TORTE

RUM CUSTARD, RASPBERRY SAUCE, WHIPPED CREAM AND BERRIES

OR

INDIVIDUAL PAVLOVAS (MERINGUE SHELLS)

LEMON MOUSSE, CHOCOLATE SAUCE, RASPBERRY SAUCE AND BERRIES

BUTLERED HORS D'OEUVRES

TARTLETTE WITH ROASTED PEPPERS

ENDIVE WITH DUCK BREAST AND FIG JAM

PLATED SALAD

MIXED GREENS WITH SHERRY VINAIGRETTE, GOAT CHEESE FLAN AND HERB CROUTONS

BUFFET DINNER

ELLEN'S SEAFOOD CASSEROLE

THYME SCENTED WILD RICE AND TOASTED ALMOND PILAF

BEEF TENDERLOIN WITH RED WINE SAUCE AND ROASTED SHALLOTS

BRAISED CARROTS AND SUGAR SNAPS

PLATED DESSERT

PISTACHIO AND CHOCOLATE GANACHE TART

PEAR SORBET

RASPBERRIES

STATIONARY HORS D'OEUVRES

CROSTINI WITH CURRIED SPAGHETTI SQUASH

CROSTINI WITH CREMINI MUSHROOMS

GAZPACHO “SHOTS”

BRIE, FIG CHUTNEY, ARLENE'S OLIVES, ROSEMARY PECANS

CHICKEN LIVER PATE WITH COCKTAIL RYE BREADS

BUFFET DINNER

ROASTED HALIBUT FILETS WITH BLACKENED LEMONS

SALSA VERDE AND TOMATO JAM

CUMIN GLAZED SWEET POTATO WEDGES

BARBARA'S BARLEY SALAD

FARMER'S MARKET VEGETABLES

BREADS AND BUTTER

DESSERT

FRUIT TARTS

CHOCOLATE PATE

WHIPPED CREAM

DECAFFEINATED COFFEE

Hors D’Oeuvres

SOUPS EN DEMI TASSE

BUTTERNUT SQUASH BISQUE WITH A PORT WINE DRIZZLE,

CURRIED CAULIFLOWER WITH SAFFRON APPLE SALSA

VICHYSOISSE

CORN CHOWDER WITH BASIL OIL

CARROT VELOUTE WITH ORANGE AND GINGER

GAZPACHO

CHILLED CUCUMBER SOUP WITH LEMON OIL

CHILLED ASPARAGUS SOUP WITH CREME FRAICHE

MUSHROOM AND SAUSAGE BEGGARS POUCH

CHEDDAR COINS WITH GOAT CHEESE AND JALAPENO JELLY

CHEDDAR LINZER HEARTS WITH APPLE BUTTER OR JALAPENO JELLY

GRUYERE AND PARMESAN GOUGERE

VEGETABLE RICE PAPER ROLLS WITH SESAME DUNK

POTATO LATKES WITH CREME FRAICHE HENDERSONVILLE APPLESAUCE

ENDIVE SPOONS

GOAT CHEESE, FIGS AND CARAMELIZED PISTACHIO

CURRIED SPAGHETTI SQUASH AND CHICK PEAS, HUMMOUS AND RADISH SPROUTS

SPINACH FETA TRIANGLES

VEGETABLE FRITTERS WITH TOMATO JAM

GRAV LAX ON BLACK BREAD WITH MUSTARD DILL SAUCE

SALMON TARTARE ON FURIKAKE WONTON CRISPS

BLACKENED TUNA CORN CUPS

SMOKED TROUT ON WHOLE GRAIN BREAD WITH APPLE SALSA

CORNMEAL BLINI WITH GOLDEN CAVIAR

TUNA MINT AND CUCUMBER RICE PAPER ROLLS WITH ASIAN LIME DIPPING SAUCE

MINI CORNMEAL WAFFLES WITH SMOKED SALMON

POTATO LATKES WITH CREME FRAICHE AND SUNBURST TROUT CAVIAR

CUCUMBER WRAPPED SCALLOPS WITH PICKLED GINGER

LEMON AND GARLIC SHRIMP

COCKTAIL SIZE BABY BACK RIBS

LAMB MEATBALLS WITH PINE NUTS AND MINT

MEATBALLS WITH TOMATO SAUCE

BEEF TENDERLOIN ON HERBED TOAST WITH HORSERADISH CREAM

CHICKEN SATAY WITH THAI PEANUT SAUCE

CILANTRO LIME CHICKEN SKEWERS WITH CHIPOLTLE CREMA

MOROCCAN LAMB KEBOBS WITH CUCUMBER AND MINT RAITA

MINI CHICKEN AND WAFFLES

POTATO CROQUETTAS WITH HAM AND CHEESE

MINI BLT'S

bacon jam, arugula and grape tomatoes

TARTLETTES

EGGPLANT CAVIAR

TABOULLEH

OVEN ROASTED TOMATOES WITH FETA

PEPPERS EN AGRODOLCE

SPICED LAMB, MINT AND FETA

FIVE SPICE DUCK BREAST AND MANGO

WALNUTS, BRIE MOUSSE AND GRAPE SALSA

ASSORTED CROSTINI

EGGPLANT, HUMMOUS AND ARUGULA

RICOTTA, SPICED MARMALADE AND PINE NUTS

BEET AND GOAT CHEESE

WHITE BEAN AND ROASTED GARLIC

TALLEGIO AND CREMINI CONFIT

PEACH, PROSCIUTTO AND RICOTTA

FIG, ROBIOLA AND PISTACHIO OIL

PROSCIUTO, PEAR AND BALSAMIC VINEGAR DRIZZLE

ROASTED RED PEPPERS, CAPERS AND YELLOW RAISINS

CHARRED CARROTS WITH GOAT CHEESE AND PARSLEY

PICKLED SHRIMP ON RYE BREAD CROUTONS

Brunch Menus

TO WHET THE APPETITE

VICHYSSOISE "SHOTS"

CHEDDAR COINS WITH GOAT CHEESE AND JALAPENO JELLY

MENU #1

SMOKED TROUT NICOISE

NEW POTATO VINAIGRETTE, HARICOT VERT, CUCUMBERS, TOMATOES, OLIVES AND

CAPERS

CHICKEN SALAD WITH A CREME FRAICHE AND POMMERY MUSTARD DRESSING

BREAD BASKET

MENU #2

CHICKEN ROULADE

FILLED WITH SPINACH, LEEKS AND ROASTED PEPPERS

TOMATO AND GRUYERE TART

COUS COUS WITH DRIED FRUITS AND NUTS

FARMERS MARKET VEGETABLES

BREAD BASKET

DESSERT OPTIONS

FABULOUS COOKIE SELECTION AND FRESH FRUIT

OR

POLENTA ALMOND CAKE WITH BLUEBERRY PEACH COMPOTE AND CREME CHANTILLY

BEVERAGES

LEMONADE

PELLIGRINO

CREPE STATION WITH A CHOICE OF TWO FILLINGS

RATATOUILLE, MUSHROOM AND SHALLOT

CURRIED CHICKEN, SPINACH AND FETA

SAUSAGE, TOMATO AND ONION

SHRIMP AND GRITS

APRICOT GLAZED BAKED HAM

SPINACH SALAD

SMOKED SALMON

SMOKED NC MOUNTAIN TROUT SALAD

BAGELS AND CREAM CHEESE

SLICED TOMATOES AND ONIONS

DILLED CUCUMBER SALAD

ASSORTMENT OF MUFFINS AND SCONES

GREEK YOGURT

FRESH FRUIT

GRANOLA

BREADS AND CHEESES

SALMON NICOISE

NEW POTATO SALAD, HARICOT VERT, HARD BOILED EGGS, TOMATOES, CUCUMBERS, OLIVES AND CAPERS

LUCIOUS LEEK FRITATA

ROASTED TOMATOES AND ONIONS

ARUGULA SALAD WITH CITRUS VINAIGRETTE

BUTLER

SOUR CHERRY SOUP IN ESPRESSO CUPS

OR

MUSHROOM AND SAUSAGE BEGGARS POUCHES

BEVERAGE SERVICE

MIMOSAS

JUICES

COFFEE AND TEA

BAKED EGGS AND MUSHROOMS IN HAM CRISPS

ASPARAGUS WITH LEMON VINAIGRETTE

OVEN ROASTED TOMATOES

OR

ASPARAGUS AND PROSCIUTTO STRUDEL

ENDIVE SPEARS WITH GRAPEFRUIT AND AVOCADO

FINGERLING POTATOES WITH PARSLEY AND THYME

OR

CORN AND CHIVE PANCAKES A LA MINUTE

SMOKED TROUT, CREME FRAICHE AND TROUT ROE

SPINACH SALAD

OR

SAVORY BREAD PUDDING

BROWN SUGAR GLAZED CANADIAN BACON

HARICOT VERT WITH RASPBERRY ORANGE VINAIGRETTE

ALL MENUS TO BE ACCOMPANIED BY

BREADS, JAMS, DOUBLE CREAM BUTTER

MINI COFFEE CAKES, MUFFINS AND SCONES

YOGURT, RICOTTA, LOCAL HONEY AND TOASTED NUTS

FRESH FRUIT PLATTE

Summer Meal

SLICED LONDON BROIL WITH TOMATO JAM

RICE SALAD WITH PEPPERS, BLACK BEANS AND CORN

ARUGULA AND WATERMELON WITH A RASPBERRY ORANGE VINAIGRETTE

MAKE YOUR OWN FISH TACOS

GRILLED TILAPIA, SHREDDED CABBAGE, SALSA, LIMES, TORTILLAS

AVOCADO SALAD

PORK TENDERLOIN WITHPEACH CHUTNEY

ORZO WITH PEAS AND MINT

ROASTED VEGETABLE RATATOUILLE

RICOTTA, TOMATO AND EGGPLANT TART

ISRAELI COUS COUS WITH PEAS AND MINT

ARUGULA SALAD WITH PEACHES AND BALSAMIC VINAIGRETTE

TARRAGON CHICKEN SALAD

SUMMER CORN SALAD

WATERMELON SALAD WITH FETA AND MINT

International

PROVENCALE CHARCEUTERIE

MUSSELS IN A GARLICKY VINAIGRETTE

SALMON NICOISE

HERB ROASTED SALMON, HARICOT VERT, GRAPE TOMATOES, CUCUMBERS,

NEW POTATOES WITH PARSLEY AND DILL, OLIVES AND CAPERS

CHEESE, FRUIT AND CRUSTY BREADS

SAUCISSON

PROVENCAL CHICK PEA SLATHER

SAVORY ROAST PORK WITH A CRANBERRY CONSERVE

CARROTS VICHY

MORROCAN MARKETPLACE

CUMIN CHICKEN KEBABS

CITRUS SHRIMP SKEWERS

MUHUMMURA (A ROASTED PEPPER AND WALNUT SAUCE)

ZESTY YOGURT COOL DOWN

SEVEN VEGETABLE TAGINE

COUS COUS WITH DRIED FRUITS AND NUTS

FLAT BREADS

BAVARIAN BIER GARDEN

ROSEMARY AND GARLIC TOP ROUND OF BEEF

HORSERADISH SAUCE

CIDER GLAZED BAKED HAM

ASSORTED MUSTARDS

PICKLED RED ONION

CREAMY GARLIC MASHED POTATOES

CABBAGE SLAW

RYE AND PUMPERNICKLE BREADS

ROMAN GELATERIA

CHOCOLATE AND VANILLA ICE CREAM

WARM CHOCOLATE SAUCE

MIXED BERRY SAUCE

CHOCOLATE WALNUT DOLCI

TAPAS TABLE

HERB CRUSTED SALMON WITH SALSA VERDE

GRILLED VEGETABLES, ARTICHOKE HEARTS, SALAMIS, FIG CHUTNEY,

HERB ROASTED MUSHROOMS, CUMIN SPICED CARROTS,

GREEN BEANS WITH ROMESCO SAUCE, OVENROASTED GRAPE TOMATOES

SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES

WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT

COUS COUS WITH DRIED FRUITS AND NUTS

CHEESE, FRUIT AND BREADS

GROANING BOARD

ROSEMARY AND GARLIC CRUSTED TOP ROUND OF BEEF

MUSTARD AND BOURBON GLAZED HAM

HORSERADISH CREAM AND ROASTED PEPPER SAUCE

SCALLOPED OR MASHED POTATOES

SALAD OF BABY ARUGULA WITH GRAPES, WALNUTS AND BLUE CHEESE

ROLLS

SOUTH PACIFIC

HOISIN GLAZED BABY BACK RIBS

CHICKEN SATAY

MANGO SALSA AND GRILLED PINEAPPLE

CURRIED NOODLES

WHITE CHRISTMAS SWEETS

INDIVIDUAL PAVLOVAS WITH, LEMON CREAM, KIWI AND POMRGRANATE

CHOCOLATE MOUSSE

CHRISTMAS COOKIES

STRAWBERRIES

TUSCAN MARKETPLACE TABLE

PROSCIUOTO AND MELON

GRILLED CHICKEN SKEWERS

ROSEMARY AND GARLIC LOIN OF PORK OR HERB CRUSTED SALMON

ROASTED PEPPERS, WHITE BEAN SLATHER, OLIVES

GARLIC ROASTED MUSHROOMS, BLISTERED GRAPE TOMATOES

ARTICHOKE HEARTS, GRILLED VEGETABLE MOSAIC

ASPARAGUS WITH CITRUS CONFETTI

CILIGENE (BABY MOZZARELLA)

FRUIT AND CHEESE

RUSTIC BREADS, CROSTI

Weddings

CANDLELIGHT BUFFET at HOMEWOOD

BUTLERED HORS D’OEUVRES

LEMON GARLIC SHRIMP

CORN and ZUCHINNI QUESADILLA

CHICKEN SATAY with THAI PEANUT SAUCE

CHEDDAR LINZER HEARTS with JALAPENO JELLY

BUTTERNUT SQUASH BISQUE

CARVING STATION

ROSEMARY and GARLIC CRUSTED PORK LOIN

HERB CRUSTED OVEN ROASTED SALMON

SERVED WITH BREADS, ROLLS, ASSORTED SAUCES and CHUTNEYS

TASTE OF PROVENCE

CHICKEN ROULADE

filled with spinach,leeks and roasted peppers

TRI-COLOR VEGETABLE TERRINE

CUCUMBER SALAD

COUS COUS with DRIED FRUITS and NUTS

GREEN BEAN VINAIGRETTE

BRAISED RED CABBAGE

OLIVES, FIGS, ARTICHOKE HEARTS

CHEESE, FRUIT and BAGUETTES

CREPES A LA MINUTE

RATATOUILLE and MUSHROOM SHALLOT

---

RECEPTION IN A COUNTRY BARN

LEMONADE AND SWEET TEA ON PORCH WHEN GUESTS ARRIVE

BUTLERED HORS D’OEUVRES

CORNMEAL BLINI WITH SMOKED SALMON, CREME FRAICHE AND CHIVES

ENDIVE WITH GOAT CHEESE, FIGS AND CARAMELIZED PISTACHIOS

SHRIMP WITH LEMON AND GARLIC

BUTTERNUT SQUASH SOUP EN DEMI TASSE

PLATED SALAD

BABY ARUGULA AND MIXED GREENS WITH GRAPES, FENNEL, FETA AND PECANS

BREAD BASKETS

BUFFET STATIONS

RIGATONI WITH MARINARA SAUCE

FRESHLY GRATED PARMESAN, PEPPERONCINI, SEA SALT, CRACKED PEPPER

BEEF AND VEAL MEATBALLS

GRISSINI

GREEN BEANS WITH CITRUS CONFETTI

TOP ROUND OF BEEF CARVED TO ORDER

GRILLED NORTH CAROLINA TROUT

HORSERADISH CREAM, GREEN SAUCE, POMMERY MUSTARD AIOLI

MASHED POTATO BAR

SAUTED HERBED MUSHROOMS, PEPPERS AND ONIONS, GRATED CHEDDAR AND

GRUYERE CHEESES, BACON

RICH BEEF GRAVY, SOUR CREAM, SCALLIONS

---

CELEBRATION AT THE ARBORETUM

COCKTAIL HOUR

BEGGAR’S POUCH WITH SAUSAGE AND MUSHROOMS

CHEDDAR LINZER HEARTS

ENDIVE WITH HUMMUS AND RADISH SPROUTS

MINIATURE TARTLETS WITH ASIAN CHICKEN SALAD

ARTISANAL CHEESES, BAGUETTES, GRAPES AND FIG CHUTNEY

PLATED SALAD

BABY ARUGULA, STRAWBERRIES, PICKLED ONION AND GOAT CHEESE

WITH A BALSAMIC REDUCTION, CROSTINI

BUFFET DINNER

SEAFOOD TABLE

POACHED NORTH CAROLINA SHRIMP IN AN ICE SCULPTURE

COCKTAIL SAUCE AND CURRY REMOULADE

MUSSELS RAVIGOTE

OVEN POACHED SALMON

BLACK BREADS, MUSTARD SAUCE AND GREEN SAUCE

DILLED CUCUMBER SALAD

CARVING STATION

ROAST TOP ROUND OF BEEF

HORSERADISH CREAM, POMMERY MUSTARD MAYONNAISE AND TOMATO JAM

ROLLS

BAKED STUFFED FINGERLING POTATOES

VEGETABLE STATION

FARFALLE PASTA TOSSED TO ORDER WITH TOMATO BASIL SAUCE

GRATED PARMESAN, ITALIAN BREAD AND BREADSTICKS GRILLED VEGETABLE MOSAIC TO INCLUDE: ZUCCHINI,

YELLOW SQUASH, PEPPERS, ARTICHOKE HEARTS AND MUSHROOMS

---

A TASTE FOR EVERYONE

HORS D’OEUVRES

CUCUMBER WRAPPED SCALLOPS WITH PICKLED GINGER

CHICKEN SATAY WITH THAI PEANUT SAUCE

FILO TARTLETTES WITH OVEN ROASTED TOMATOES AND FETA

RICOTTA, SPICED MARM ALADE AND PINE NUTS ON CROSTINI

TAPAS TABLE

GARLIC AND ROSEMARY CRUSTED LOIN OF PORK SLICED TABLESIDE

FIG CHUTNEY AND MUHUMARA (ROASTED PEPPER, WALNUT AND POMEGRANATE CONDIMENT)

HERB ROASTED MUSHROOMS, CUMIN SPICED CARROTS,

GREEN BEANS WITH ROMESCO SAUCE, OVEN ROASTED GRAPE TOMATOES

SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES

WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT

COUS COUS WITH DRIED FRUITS AND NUTS

CHEESE, FRUIT AND BREADS

PENNE PASTA COOKED TO ORDER

ROASTED GARLIC TOMATO CREAM SAUCE-BASIL PESTO-PARMESAN-SEA SALT-CRACKEDPEPPER-PEPERONCINI

SOUTHWEST TABLE

GRILLED SALMON WITH NEW MEXICO BARBEQUE GLAZE AND MANGO SALSA

RICE SALAD WITH BLACK BEANS AND CORN

CAESAR SALAD WITH RED CHILE CROUTONS

CORN MUFFINS

CARVING STATION

ROSEMARY AND GARLIC CRUSTED TOP ROUND OF BEEF

ROAST LOIN OF PORK WITH FIG CHUTNEY

ASSORTED CONDIMENTS, SAUCES AND CHUTNEYS

STUFFED BABY NEW POTATOES

ROLLS

---

BUFFET DINNER at the VENUE

BUTLERED HORS D’OEUVRES

CHICKEN SATAY WITH THAI PEANUT SAUCE

CORNMEAL BLINI WITH GOLDEN CAVIAR AND CREME FRAICHE

VEGETABLE SPRING ROLLS WITH SWEET CHILIAND CILANTRO SAUCE

MINIATURE TARTLETS WITH WALNUTS, BRIE AND GRAPE SALSA

PLATED SALAD

CAESAR SALAD WITH HERBES DE PROVENCE CROUTONS

BREAD BASKETS

SOURDOUGH AND WHOLEGRAIN BAGUETTES, FLAT BREADS

CONDIMENTS

MUHUMMARA (ROASTED PEPPERS, WALNUTS AND POMEGRANATE MOLASSES)

HUMMUS AND FIG CHUTNEY

BUFFET DINNER

CHICKEN ROULADE

SPINACH, ROASTED PEPPERS AND SAUTÉED LEEKS

GRILLED BUTTERFLIED LEG OF LAMB

GRILLED TROUT FILETS

RAITA, TOMATO JAM AND GREEN SAUCE

CARAMELIZED SPICED CARROTS

PAN ROASTED GRAPE TOMATOES

ROASTED CAULIFLOWER

HARICOT VERT WITH CRISPED CAPERS AND SULTANA RAISINS

ISRAELI COUS COUS WITH PEAS, SUGAR SNAPS AND MINT

PLATED DESSERTS

INDIVIDUAL APPLE CRISPS

CHOCOLATE PATE

CREME ANGLAISE

BERRIES

COOKIE PLATES TO GO TO EACH TABLEBROWNIES, DRIED APRICOTS WITH WHITE

CHOCOLATE AND PISTACHIO, ALMOND ORANGE BISCOTTI, LINZER HEARTS, MOCHA

CASHEW TRIANGLES MINI PAVLOVAS WITH LEMON CURD

---

SEASONAL WEDDING DINNER

BUTLERED HORS D’OEUVRES

CHICKEN AND MINI WAFFLES

PIMENTO CHEESE ON CUCUMBER ROUNDS

CARAMELIZED FIG, PROSCIUTTO AND GOAT CHEESE CROSTINI WITH A BALSAMIC DRIZZLE

LAMB MEATBALLS WITH AROMATIC SPICES

PLATED SALAD

BABY ARUGULA, RED GRAPES, FENNEL, FETA AND PECANS

WITH AN APRICOT VINAIGRETTE

SOURDOUGH AND WHOLE GRAIN BAGUETTES, CORNBREAD

CONDIMENT SELECTION

FIG CHUTNEY, MUHUMMURA, PARSLEY AND LEMON WHIPPED BUTTER

PLATED DINER

PREDETERMINED CHOICE OF ENTREE

GRILLED N.C. MOUNTAIN TROUT WITH SALSA VERDE AND HORSERADISH CREAM

DIJON CRUSTED TENDERLOIN OF BEEF WITH TOMATO JAM AND HORSERADISH CREAM

EGGPLANT ROLLATINE

INDIVIDUAL CORN FLAN

CUMIN SCENTED GLAZED BABY CARROTS

HARICOT VERT OR ASPARAGUS

FABULOUS COOKIE PLATES TO EACH TABLE

---

ELEGANCE AT CAMP

BENTO BOXES ON THE BUS

VEGETABLESPRING ROLLS

SESAME DUNK

BLUE LAKE GREEN BEANS IN A CUCUMBER RING

ALMONDS, SULTANAS AND DRIED CHERRIES

BEFORE THE CEREMONY

MARKET TABLE

ROASTED

PEPPERS, MARINATED MUSHROOMS, WHITE BEAN TAPENADE, ARTISANAL

HONEY,

OLIVES, CHEESES, CROSTINI AND CRACKERS, FRESH FRUIT , ROASTED GRAPE TOMATOES,

ARTICHOKE HEARTS

SHALLOT AND DRIED CHERRY CONFIT, FIG CHUTNEY.

CRUDITE CANOE

CAULIFLOWER, CARROTS, SUGAR SNAPS, PEPPERS, GRAPE TOMATOES, GREEN

BEANS,BROCCOLI,

ENDIVE

CABBAGE BOWLS FILLED WITH 3 DIPS: CURRY, GREEN SAUCE, SESAME CHIVE

BUTLERED HORS D’OEUVRES

POTATO LATKES WITH SUNBURST TROUT CAVIAR AND CREME FRAICHE, GARNISH WITH

SNIPPED CHIVES

GRAV LAX WITH MUSTARD DILL SAUCE ON BLACK BREAD

BABY LAMB CHOPS WITH MINT PESTO

BUTTERNUT SQUASH BISQUE EN DEMI TASSE WITH A PORT WINE CHIPOLTLE REDUCTION

CHEDDAR LINZER HEARTS WITH JALAPENO JELLY

HORS D’OEUVRES STATION

VEGETABLE STIR FRY

BROCCOLI, RED ONION, SHITAKE AND STRAW MUSHROOMS, SUGAR SNAPS OR SNOW

PEAS, PEPPERS, BABY CORN

SESAME NOODLES

SLICED SCALLION, SESAME SEED GARNISH

PLATED SALAD

BABY ARUGULA WITH FENNEL, GRAPES, TOASTED PECANS AND CHEVRE

BREAD BASKETS

ROSEMARY INFUSED OLIVE OIL, HERB BUTTER, POMEGRANATE WALNUT PESTO

RUSSIAN SERVICE

GRILLED SEMI BONELESS CORNISH HENS

GRILLED TROUT FILETS

BEEF TENDERLOIN

SAUCES: TOMATO JAM, PIQUANT GREEN SAUCE

SIDES

ASPARAGUS, BABY CARROTS, GRILLED BABY SQUASH

COUS COUS WITH DRIED FRUIT AND NUTS

DESSERT

TRIO OF MOUSSES

RASPBERRY, LEMON, CHOCOLATE

DECAFFEINATED COFFEE

COFFEE BAR

DECAF AND REGULAR

SPICED HOT CHOCOLATE

WHIPPED CREAM

LIQUEURS: FRANGELICO, GRAND MARNIER, BAILEY’S IRISH CREME, KALUHA

MINIATURE ICE CREAM FRUITS

CHOCOLATES AND BERRIES

Corporate Events

A BLACK AND WHITE SOIREE

ASHEVILLE ART MUSEUM

JUNE 22ND 2013

HORS D’OEUVRE

Asian Crostini

tomato, lemon grass ricotta and Thai basil

ginger miso sweet pea

Wonton Cups with 5 Spice Duck Breast

Pork and Ginger Meatballs on Snow Pea Picks

Crab Cakes with Siracha Chive Aioli

PLATED SALAD

Asparagus, Endive and Sake Cured Salmon with Mustard Plum Vinaigrette and

Black Sesame

FAMILY STYLE DINNER SERVICE

Skewers of Beef Tenderloin, Shrimp and Chicken + Vegetarian option

Trio of Sauces

Hoisin, Sesame Dunk, Cilantro-Mint Pesto

Spiced Sweet Potatoes, Glazed Eggplant, Grilled Peppers and Summer Squash

Pad Thai Rice Salad

DESSERT

Lemon Almond Torte, Anise Peach Compote and Ginger Creme Anglaise

Chocolate Truffles and Apricots Dipped in White Chocolate and Pistachio

Decaffeinated Coffee

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Ward and Smith Office Opening

MENU

RECEPTION DESK

Mini Tartlets with Brie, Grape Salsa and Toasted Walnuts

Tallegio and Cremini Mushroom Crostini

CONFERENCE ROOM 1

Merguez Lamb Meatballs

Herb Crusted Roast Loin of Pork with Fig chutney and Romescu Sauce

Vegetable Mosaic

Cheese fruit and Breads

CONFERENCE ROOM 2

Chicken and Seitan Satays with Thai Peanut Sauce

Spring Rolls with Tuna and Cucumber

Asparagus with Mustard Plum Aioli

Edamame Hummus with Spiced Pita Crisps

CONFERENCE ROOM 3

Fudge Brownie Bites

Apricots Dipped in White Chocolate and Pistachios

Almond Biscotti

Coffee

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JEWISH FEDERATION MAJOR DONOR THANK YOU

Fennel and Sugar Snap Crudites with Curry Mayonnaise

BUTLERED HORS D’OEUVRES

Gruyere and Parmesan Gougere

Mushroom and Chicken Sausage Beggars Pouch

Tuna Mint and Cucumber Rice Paper Rolls with Asian Lime Dipping Sauce

Potato Latkes with Creme Fraiche and Sunburst Trout Caviar

Vichysoisse en Demi Tasse

BUFFET DINNER

Grilled Butterflied Leg of Lamb Marinated in Garlic, Lemon and Herbs

Choice of Tomato Jam and Sauce Vert

Nobu Black Cod with Miso

Israeli Cous Cous with Peas and Mint

Farmers Market Vegetables

Bread Basket

PLATED DESSERT

Trio of Mousses

Raspberry, Lemon and Chocolate

Cookie Plates to include Chocolate Dipped Strawberries

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ASHEVILLE CARDIOLOGY XMAS PARTY

PHANTOM OF THE BARCELONA OPERA

TAPAS TABLE

herb crusted salmon with salsa verde

grilled vegetables, artichoke hearts, salamis, fig chutney,

herb roasted mushrooms, cumin spiced carrots,

green beans with romesco sauce, oven roasted grape tomatoes

smoked paprika spiced almonds, marinated black and green olives

white bean slather, sweet and sour eggplant

cous cous with dried fruits and nuts

cheese, fruit and breads

White Sangria

GRINCH GROANING BOARD

Rosemary and Garlic Crusted Top Round of Beef

Mustard and Bourbon Glazed Ham

Horseradish Cream and Roasted Pepper Sauce

Scalloped or Mashed Potatoes

Salad of Baby Arugula with Grapes, Walnuts and Blue Cheese

Rolls

SOUTH PACIFIC

Hoisin Glazed Baby Back Ribs

Chicken Satay

Mango Salsa and Grilled Pineapple

Curried Noodles

Cucumber Cool Down

WHITE CHRISTMAS SWEETS

Individual Pavlovas with, Lemon Cream, Kiwi and Pomrgranate

Chocolate Mousse

Christmas Cookies

Strawberries

WIZARD OF OZ BAR

Pomegranate Mocktini

HABITAT FOR HUMANITY LOW COUNTRY BOIL

Baskets of Peanuts in the She

Frogmore Stew

Carolina Shrimp, Smoked Sausage, Red Skinned New Potatoes and Corn

cooked in a flavorful broth and served family style

Vegetarian Option with Vegetarian Sausage, Corn and Potatoes

Cocktail Sauce and Garlic Aioli

Green Salad

Bread