Synagogue Catering Sampler

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SILVER DINNER OFFERINGS	GOLD DINNER OFFERINGS		PLATINUM DINNER OFFERINGS
Salads	Appetizers		Enhanced Appetizers
Mandarin Orange & Leaf Salad with Spiced Pecans tossed in a Honey Dijon Dressing Traditional Caesar Salad with Herbed Focaccia Croutons Fresh Garden Salad topped with Grape Tomatoes, Cucumber, Sprouts & Carrot Threads tossed in an Herbed Vinaigrette Salad Lorraine composed of Boston & Red Leaf Lettuce with Snow Peas, Julienne of Red Pepper, Mushrooms & Pine Nuts Tossed in a Creamy Garlic Dressing Butter Lettuce & Radicchio Salad with Kiwi, Strawberries & Candied Almonds drizzled with a Poppyseed Vinaigrette	Poached Salmon Medallion served on a Bed of Young Greens & Sprouts drizzled with a Maple Mustard Dressing Salad & Soup Shooter – Young Greens mixed with Cherry Tomato, Cucumber & Carrot Ribbons drizzled with a Red Wine Vinaigrette & Accompanied with a Soup Shooter Layered Pasta Bolognaise with Pesto & Basil Garnish & Baby Spinach Salad with Roasted Pears, Spiced Nuts & Sprouts drizzled with a Poppyseed Dressing Pan Seared Citrus Halibut Set atop Butter Lettuce Salad with Strawberries & Kiwi Slices drizzled with Honey Dijon Dressing Spinach & Leek Angnolotti with a Roasted Tomato Sauce Mixed Greens topped with Marinated Artichoke, Portobello Mushrooms & Kalamata olives, drizzled with a Bruschetta Dressing		Maple Glazed Halibut with a Caramelized Apple & Balsamic Syrup with Mixed Young Greens with Nappa Cabbage Slaw & a Mushroom Thai Salad Roll drizzled with a Toasted Poppyseed Vinaigrette Pan Seared Sea Bass with a Mago/Papaya Salsa over Orzo with Dried Cranberries with Heirloom Red & Yellow Tomato & Baby Spinach Salad with a Chive & Honey Vinaigrette Morroccan Tofu Wellington atop a Split Pea Puree with Asian Greens Salad with Pan Seared Duck Breast & Pea Sprouts drizzled with a Toasted Sesame Dressing Duo of Cornish Hen Cedar Plank cooked Breast & Confit of Leg on a Bed of Roasted Spaghetti Squash Chef Trevor's Gravadlox Plate

Entrées	Entrées		Entrées
Mustard & Tarragon Chicken Breast with a Mustard Tarragon Jus Chicken Cacciatore, Braised in a Traditional Italian Sauce Moroccan Chicken Ballotine Filled with Apricots, Dates & Olives Served with a Thyme Jus "Sticky Chicken" with Italian Herbs & Apricot Jam Coq au Vin Braised Chicken in a Traditional Burgundy Wine & Mushroom Sauce	Braised Beef Filet Bourguignon Crusted Supreme of Chicken with Caramelized Red Onion & Mandarin Orange Jam Basil Balsamic Chicken Breast with Red & Yellow Peppers & Mushrooms Roasted Cornish Hen filled with Apricot & Sun Dried Cranberries served with a Red Wine Reduction Pistachio Crusted Chicken Supreme with a Chardonnay Sauce		Grainy Mustard & Horseradish Crusted Beef Filet with Portobello Mushroom Red Wine Reduction Braised Short Ribs with a Merlot Reduction Veal Marsala OR Herbed Grilled Salmon with a Peach & Walnut Salsa Grilled First Cut Veal Chop with a Port Wine Reduction & Crisp Fried Onion Threads

Accompaniments	Accompaniments		Accompaniments
Chef's Seasonal Vegetable Selection Herbed Roasted Red Skin Potato Brown, Wild & Basmati Rice Roasted Garlic Mashed Potato Rosette Roasted Sweet, Red & Yukon Gold Potatoes tossed in Fresh Herbs & Olive Oil Roasted Garlic Infused Parsnip Mash	Chef's Seasonal Vegetable Selection Roasted Garlic Mashed Potato Rosette Roasted Sweet & Yukon Gold Potatoes Roasted Red Skin Potatoes Whipped Yukon Potato Rosette atop Sweet Potato Fritter Dual Medley Mash in a Potato Skin		Chef's Seasonal Vegetable Selection Roasted Sweet Potato, Red Potato, Yukon Gold Potato Garlic Mashed Rosette atop Sweet Potato Fritter Three Potato Pave

Desserts	Desserts		Desserts
Trio of Sorbets in a Brandy Snap Basket Marinated Strawberries with a Triple Sec Zabaglione & Chocolate Biscotti Frozen Chocolate Mousse Cake with a Berry Coulis Frozen Lemon Cake atop a Chocolate Pond Chocolate Mousse Dome with a Caramel Centre atop a Berry Coulis	Lemon Creme Brule New York Style Parve Cheesecake topped with a Warm Blueberry Compote Chocolate Mousse Dome with a Caramel Centre atop over a BerryCoulis Apple Crumble served with Vanilla Bean Creme Anglaise Flourless Chocolate Cake with an Orange Coulis		Carolyn's Honey Brown Grilled Pears with Vanilla Ice Cream Strawberry Rhubarb Parcel with a Riesling Zabaglione Triple Berry & Lemon Mousse Tower served with a Strawberry Coulis Passion Fruit Mousse Tower