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Station by Station
Celebration
Hors d’oeuvres by the
Bar
Feta cheese crisp Biscotti
Popcorn Carmel Crunch
prepared with Peanuts and Chow Mein
noodles
Hors d’oeuvre Station
One
Marinated and grilled Beef Tenderloin
silver dollar egg twist buns studded with Sesame and Poppy with a side of Curry
sauce
Fresh Shrimp Cocktail
served over ice with a "kicked up" Cocktail sauce
Grilled Chicken Satays
prepared with Peanut sauce served Skewer style
Hors d’oeuvre Station
Two
Reuben Sandwiches
Layers of Corn beef stacked with Sauerkraut and Swiss Spread with Dijon
mustard and
sautéed to
golden
Home made Chips
with warm Blue Cheese dipping sauce
Marinated Antipasto Veggie Platter
Pickles, Artichokes, Olives and Peppers
Hors d’oeuvre Station
Three
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Egg Rolls Southwestern Style
Crunchy Wontons filled with Corn and Black Beans, Spinach and Jalapenos Stuffed with
Jalapeno Cheese and spices Accompanying Avocado and herbed Dipping Sauce
Crab Cakes Minis
fresh, lump crabmeat blended with colorful peppers and herbs crusted and
sautéed to golden brown with a dollop of savory Tartar
Sauce
Classic California Roll
served in individual cut pieces with dipping
sauce
Hors d’oeuvre Station
Four
Couscous with Dates
a combination salad composed of Israeli Couscous, toasted Almonds, Ginger, Apricots,
Dates and Curry
Tossed with a Red Wine Vinaigrette
Spice Peanut Asian Pasta
served in mini nodle boxes with chop sticks
Sunflower Almond Salad
a zesty combination of salted Sunflower Seeds, Toasted Slivered Almonds and Roasted
Pine Nuts Tossed with lettuces and Scallions Topped with Chow Mien Noodles and whisked with a Brown Sugar Rice
Vinegar Vinaigrette served in Martini Glasses
Beverages
Coffee Service
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