Bar/Bat Mitzvah
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Bar/Bat Mitzvah Celebration Delectable Hors D’oeuvres to be passed Seared Ahi Tuna upon wasabi mayonnaise –brushed mini potato cake Vidalia Onion Tartlet baked til’ golden Spinach Borek phyllo cigars rolled with spinach and white cheese South-western Chicken topped with corn kernels upon crispy tostadita Tomato and Basil Bisque passed in shot glasses Mini Cheese Tortellini, cooked al-dente tossed with gorgonzola Sauce, toasted pinenuts and sage passed in mini triangular plates Peking Duck springrolls offered with Hoisin Sauce Baby Hamburger in Paradise with ketchup and potato chips ( or French fries where possible) in paper cones Mini Pancakes with Smoked Salmon crowned with dollop of sour cream, diced red onions and capers Vegetarian Chinese Dumplings in bamboo steamer with ginger and soy sauce Dinner First Course artfully presented on rectangular designer dish from left to right Vegetable Tower tomato, eggplant, pepper, beet, zucchini and mozzarella with cilantro oil Micro and Field Greens showered with citrus champagne vinaigrette crowned with large focaccia crouton with asiago Mango Gazpacho in demi cup Main Course Certified Black Angus Filet Mignon with shallot, three onion, leek and cognac reduction Risotto and Wild Mushroom Cake With shaved parmesan cheese French Green Beans and Florida Grape Tomatoes Sautéed with fresh herbs Artisan Bread Basket Whipped Margarine Dessert Buffet tiramisu, triangles of pave au chocolat, Florentines, coconut macaroons carrot cake, linzer bars, almond cream cake fruit flan, lemon cake f fruit platters rectangular, square and round glass vases with assorted candies ( your choice of 4 ) ice cream ( your choice of 4 flavors) served in sugar cones with toppings of your choice Coffee Bar Freshly brewed decaff, parve whipped cream, rock sugar sticks, equal and sweet & low Italian non-alcoholic flavored syrups
