Grander functions such as weddings,  mitzvahs, and fund-raising dinners require special dynamics that take into consideration service for large groups of people. Such issues as kitchen facilities, timing,  and spatial dictates can determine the feasibility of certain concepts. Finalizing these details goes hand in hand with the final menu decisions.

These menus can be supplemented with an Hors D’oureve selection for $10-$15

The hybrid menu, offered last here, is often the best choice of style as it controls the pace of guests at a buffet by presenting a plated  course first. Often this is a salad or decanted soup which does not require a large kitchen staff . As the guests finish their first course,  the buffet is then opened and managed by how quickly people eat. There is the added advantage of separating the salad from the hot foods which is one of our personal peeves.

PLATED

First Course

Salad of Mixed Greens, Spiced Pepitas, Sweet Frites, and Caramel-Soy Vinaigrette

Main Course

A Triad Plate of Chianti Poached Salmon, Mahogany Chicken, and Reddened Skirt Steak with a Summer Herb Reduction and Vegetable Medely

Dessert

Chocolate Hazelnut Brioche with Raspberries and Creme Anglaise 

$35.00 per person

BUFFET STYLE

*in addition see our theme menus

Dinner

Fillet of Beef with Two Sauce

Wild Mushroom Stuffed Pork Loin

Parmesan Crusted Chicken, Filled with Spinach and Pinenuts

Chianti Poached Salmon on Red Endive with Wine reduction and Hollandaise

Gorgonzola Lasagna

Herbed Baby Vegetable Ragout

Traditional Caesar Salad

Rustic Bread Basket with Butters and Oils

Dessert

Variety Table

a Viennese Selection of Tortes, Cakes, Mousses and Cremes

$44.50 per person

HYBRID

The Hybrid, as the name infers, is a blend of plated service and buffet table. Fully plated meals  do not offer the range of selections found on  a buffet but a buffet alone suffers from overly crowded plates and long lines. We also find it an egregious error to crowd cold, dressed salads onto a plate with hot foods. This style of menu was created to solve some of these issues.

 Amuse Bouche

A Welcoming  to the Table

Plated Salad Course

Wild Baby Greens with Tomato, Mango, Avocado, Portabello and SesameCitrus Vinaigrette and Hollandaise Drizzle

Bread And Scones

Buffet

Grilled Skirt Steak with Sweet Potato Gratin and Black Rum Reduction

Five Spiced Tuna with Forbidden Rice and Oriental Red Sauce

Soy Glaced Chicken with Vegetable Dumplings, Baby Spinach, and Mushroom Broth

Julienne Vegetables with Lemon Thyme Sauce

Plated Dessert

Sampler Plate of: Peach Tatin, Lemon Pudding Cake, Chocolate Truffle Cannoli, Pecan Square

$41.50 per person

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