Crudite & Cheese Presentation

Assorted Cheese with Imported Crackers, Grapes and Baguettes
Fresh Baby Vegetables with Hummus and Sundried Tomato and Artichoke
Dip
Butlered Hors dOuerves

General Tsos Chicken
Vegetarian Spring Rolls with Plum Sauce
Smoked Salmon and Chevre in Phyllo Purses
Miniature Peking Duck with Hoisin and Scallion
Quesadilla of Brie, Walnuts, Caramelized Onion and Cranberry
Jicama and Sweet Potato Pancakes topped with Apple Sauce and Sour Cream
Childrens Hors dOuerves on
Childrens Soda Bar

Chicken Fingers with Assorted Dipping Sauce
Fried Mozzarella with Marinara
Miniature Dogs in a Blanket with Mustard
First Course

Country Field Greens with Garden Vegetables tossed with a light Herbal
Balsamic Vinaigrette
Carving Station

Smoked Turkey with Cranberry Orange Chutney
Grilled Vegetable Napoleon with Eggplant, Portabello Mushroom, Red Pepper
and Squash with a Rosemary Skewer
Salmon Station

Grilled Salmon with Pineapple/Mango Salsa and a Cucumber Yogurt Sauce
Wild Mushroom and Asparagus Risotto
Mediterranean Station

Penne with Artichoke Hearts, Calamata Olives, Asparagus Tips and Basil
in a Vodka/Tomato/Cream Sauce
Tuscan Bread Display with Curly Bread Sticks, Tuscan Rolls and Foccacia
presented with Roasted Garlic and Virgin Olive Oil
Childrens Station

Stir fry Chicken and Oriental Vegetables
Fried Vegetarian Eggrolls
Dessert

Bar Mitzvah Cake (Flavor and Design to be discussed)
Coffee (Regular and Decaf), Tea, etc.