HOT HORS D’OEUVRES
Chicken:
– Mini Szechuan Chicken Brochettes w/ grilled pine
– Chicken Satay w/spicy peanut sauce
– Southern Fried Chicken on a Waffle w/ maple spicy chili sauce
– General Tao Chicken Verrine based on white rice
– Drums of Heaven w/ honey garlic sesame sauce
– Mini Pitas filled w/sauteed Chicken Liver and spicy harissa
– Chicken Poppers on a mini waffle drizzled with maple syrup
– Thai forked chicken w/ spicy peanut butter sauce
BEEF:
-Kafta Skewers w/oriental dipping sauce
– Spicy Beef Merguez ( sauteed station)
– Beef Sliders w/caramelized onions, jalapeno accompanied w/Beer Shooter
– Braise Beef empanadas w/ chimichurri mayo
– Mini Potato Skin filled w/ Meat Chili
– Spicy Moroccan Cigars
– Mini Szechuan Beef Brochettes
– Hot Dogs In Blankets
– Mini Egg Rolls w/Pastrami served w/ plum sauce
ADDITIONAL:
– First Cut Grilled Lamb Chop based on a bed of mashed potatoes and gravy In a Martini Glass
COLD HORS D’OEUVRES
– Pate de Foie maison w/Crostini
– Guacamole Shooters w/Tortilla
– Verrines Crudites w/Dip
– Mini rice paper roll filled w/ sliced mango, rice noodle w/ chili dipping sauce
– Chopped Eggs Topped w/ Caviar in a Verrine
– Quinoa and Edamame in a Verrine
– Mini Stuffed Mushroom w/ Risotto
– Mousse of Tuna in Filo dough canape topped w/ Capers
CHOICE OF STATIONS
MEAT STATION:
– Montreal Smoked Meat Station w /Rye Bread, Potato Salad, Coleslaw, Pickles ,Mustard
– Charcuterie Station; Mix charcuterie board pickled vegetables and Pate board w/crackers
MEDITERRANEAN STATION:
– Shawarma
– Merguez Sauteed
– Falafel Bar w/Pita
– Hummus and Tahini
ORIENTAL WOK COOKERY:
– General Tao Chicken or Sweet and Sour Chicken
– Chinese Fried Rice
– Egg Rolls w/ Plum Sauce
– Shanghai Noodles
MEXICAN STATION:
– Make your own Tacos w/ Beef or Chicken and Guacamole, Corn, Salsa
– Jalapeno, Chopped Tomatoes, and Green onions
– Mexican Bean Chili served w/Cornbread
– Mini Beer Shooters
PEROGIES STATION:
– BEEF or Chicken Potato Perogies
– Creamy Garlic mashed Potatoes in a Martini Glass topped w/sauteed mushrooms gravy
SUSHI STATION:
– Assorted Sushi on our Boat Display
– Sashimi Sushi
– Mini Sushi Poke Bowl Salad
SEAFOOD STATION AND FISH:
– Salmon Tempura Lollipop
– Sauteed Shrimp Flambe in Vodka
– Seafood salad Verrines based on spicy mayo
– Mini Panko Crab Cakes and Tuna Cakes w/spicy chipotle aioli
– Seared Asian Tuna Teriyaki on a spoon
– Grave Lox Platters w/ Crostini
– Ahi Tuna Taco w/avocado, lime aioli on taro shell topped w/ microgreens
APPETIZERS
Carved Papaya Salad: Filled w/Boston lettuce, Belgium endive, red Chicory leaves and Accompanied with Cajun Fillet of Salmon Topped with Taro Chips, Pomegranates & drizzled w/balsamic honey dijon vinaigrette
Gladstones Salad: Mix Greens of Arugula, baby spinach, and baby kale topped w/mango, candied pecans and topped w/crispy noodles, in a balsamic honey sesame dijon vinaigrette
Pesto Salmon: Served on a bed of caramelized fennel & drizzled w/a red pepper coulis and capers
Salmon Roulade: Topped with sauteed Shrimp w/ a white wine lemon, honey dijon sauce and a seafood salsa in a martini glass topped w/crispy rice noodles and microgreens
Mediterranean Salmon: on a Bed of Chickpeas Topped with Fresh Coriander & Pickled Lemon
Salmon Sriracha: Oven-baked honey sriracha Salmon on a slice of grilled pineapple topped with avocado, mango salsa
Chilean Sea Bass: Pistachio or Corn Crusted on a bed of honey glazed watermelon radish, accompanied with a seafood shooter drizzled with spicy mayo
Mushroom & Seafood Crepe: Infused with Truffle Oil Accompanied with Salmon
Tempura Lollipop
DINNER ENTREES
Chicken:
– Chicken Ballotine Stuffed with Seasoned Ground Chicken & Porcini Mushrooms Served with a
Pomegranate Sauce and Grilled Green and Yellow Mini Squash
– Chicken Royale Stuffed with Pastrami in a Reduction of Port Wine Dijon demi glazed, with a choice of
Seasonal Vegetables
– Chicken Supreme Served with Orange Sesame Sauce
– Roasted Half Cornish hen Topped with a Reduction of white wine garlic lemon dijon sauce
Duck:
– Roast long island Duck A L’orange
Beef:
– Black Angus dry rub Prime Rib Au Jus
– Black Angus dry rub 16 Oz Rib Steak
– English Rib Braised with Port and Marsala wine
– Beef Medallion in a Peppercorn Sauce
– Brazed Pickled Brisket of Beef with Port Wine Mushroom Sauce
Veal:
– Veal Marsala with Demi Glaze of Marsala Wine
– Veal Roast a L’Orange on a Bed of Chestnuts with a Reduction of Wine Sauce
– First Cut Veal Chop Served with a Reduction of White wine and orange dijon sauce
Lamb:
– Herb Crusted First Cut Lamb Chops
– Oriental Lamb Shank Tagine Served on a Bed of Couscous with Tanzia (Confit of Dried Fruits)
Sauce
– Marsala sauce, Brandy Peppercorn Sauce, Red wine Bordeaux réduction au jus
SIDE DISHES
– Mini Roasted Garlic Potato Skewers & Mini Yellow and Green Pepper Squash
– Mashed Potato and Seasonal Vegetables
– Portobello Mushrooms Stuffed with Quinoa
– White Asparagus (In Season Only)
– Roasted Fennel and Grilled Baby Golden Beets
– Roasted Watermelon Radish
– Roasted Sweet Potato
– Mediterranean Glazed Sweet Potato, Carrots, with Honey and Cinnamon
– Mushroom Risotto
– Tower of Grilled Vegetables
– Garlic Sauteed French Green Beans Topped with Roasted Sliced Almonds
KIDS MENU
BUFFET:(choice of 6 items)
– Caesar Salad w/Garlic Bread
– Penne w/marinara sauce
– Shanghai Noodles
– Tricolor Fusilli w/ pesto sauce
– BBQ Chicken Wings
– Chicken Poppers w/waffle
– Chicken Fingers
– Chicken schnitzel
– Sliders topped w/pulled beef
– Chili meat w/Tortilla chips
– Pogo
– HotDogs in blanket
– Meat Poutine
– Egg Rolls
– French Fries
– Onion rings
Vegetarian & Gluten-Free Options
Dinner Entrees:
– A Duo of Zucchini and Pepper Stuffed with Quinoa & Mushrooms
– Low Mein Noodles with Grilled sliced tofu
– Half Butternut Squash Stuffed with Mushroom Risotto & Red Peppers
– Tower of Grilled Vegetables Topped with Shredded Tofu
Soups:
– Cream of Asparagus
– Cream of Broccoli
– Potato Leek Soup
– Roasted Butternut Squash Soup
– Cream of Zucchini
– Cream of Butternut Squash and Chickpeas
Salads:
Cali Salad:
– Mixed Greens, Arugula, Baby Spinach, & Belgian Endives, Mango, pomegranate with Candied Walnuts, and topped w/Sesame Honey Dijon Vinaigrette
Gladstones Caesar Salad :
– Romaine lettuce with our Homemade Caesar dressing and Croutons
Asian Salad:
– Baby Kale, Purple Cabbage, Hearts of Palm, Roasted Sliced Almonds, Topped with Crispy Noodles & Infused Mandarin Asian Vinaigrette
sweet table
– Assorted Tarts
– Assorted French Mini Pastries
– Assorted French Cakes
– Crepe Suzette
– Creme Caramel
– Fruit Kabobs
– Seasonal Fruit in Glass Bowls
– Parfait Verrines of strawberry shortcake/lemon meringue/ raspberry white chocolate/tiramisu
Sweet Table Upgrades:
– Cake Pops /Parve cheesecakes pops / dark chocolate brownie pops
– Rice Krispies Pops
– French Macarons
– Assorted Morrocan Pastries
Kids Station:
– Ice Cream Bar w/Assorted Toppings (Whip Cream, Chocolate Sauce, Sprinkles)
– Ice Cream Sandwiches
Funky Station:
– Popcorn Cart
– Hot Pretzels
Belgian Waffle Station:
– Waffle with Assorted Toppings (Blueberries, Chocolate Sauce, Whip Cream)
HENNA MENU
Passing Hors D’oeuvres:
– Cigars
– Mini Merguez
– Chicken Shish Kabob
– Kefta Kabob
Each Table:
– Assorted dinner rolls
– Matbucha salad salad
– Eggplant Salad
– Banana peppers
FIRST APPETIZER:
– Filet of Salmon Moroccan Style on a bed of cooked chickpeas w/ paprika, coriander, and red peppers
MAIN COURSE:
– Couscous Royal w/Tanzia
– Pastilla
– Moroccan Lemon Chicken tagine
DESSERT:(on each table)
– Assorted Moroccan pastry platter on each table
– Fresh Fruit platter
– Tea and Coffee
OPTIONAL: Moroccan Full Sweet Table and Exotic Fruits
SHABBAT DINNER
On each table:
– Assorted rolls w/olive tapenade
– Choice of 4 salads ( from a selection of our standard salad menu)
First Appetizer:
– Choice of Filet of salmon or Gefilte Fish or Moroccan Fish Balls
Main Course:
– Ballotine of chicken stuffed w/mushrooms and ground chicken served w/ a medley
of seasonal vegetables and roasted wedge potatoes
DESSERT:
– Chocolate Tartufo drizzled with chocolate sauce and berries
– Tea & Coffee
OPTIONAL: Moroccan Full Sweet Table and Exotic Fruits
SHABBAT LUNCH BUFFET
On each table:
– challah rolls, olives, and pickles
– Simcha challah
Buffet:
– Coleslaw and cranberry salad w/sliced almonds
– Quinoa edamame corn salad
– Jalapeno and pickled lemon salad
– Eggplant salad w/roasted red peppers
– Waldorf salad, green apples, pineapple, celery, walnuts
– Whole smoked carved turkey
– Carved Montreal smoked meat
– Chicken galantine (meatloaf)
– Assorted cold cuts
– French liver pate w/crostini
– Chicken fingers
– BBQ Chicken wings
– Potato kugel
– Cholent or Horisa
DESSERT: On each table: Fresh fruit platter and Assorted french pastries, Tea & Coffee
OPTIONAL: Salmon Appetizer on each table
SHABBAT LUNCH FAMILY STYLE
On each table:
– Assorted dinner rolls
– Matboha salad
– Eggplant salad
– Coleslaw and cranberries, almond salad, topped w/crispy noodles
– Jalapeno pickled lemon salad
First Appetizer:
– Filet of sole w avocado mango salsa and tsarmela ( Mediterranean Spicy sauce)
On each table:
– Mediterranean lemon chicken w/cooked olives or mushrooms
– Assorted cold cuts
– Potato kugel
– Cholent or Horisa
DESSERT:
– Fresh fruit platter
– Assorted petit fours
– Tea or Coffee
Additional Item : Smoked meat plate
KIDS MENU:
– Chicken fingers, Chicken wings, Caesar salad w/croutons, Cholent or Horisa
SELECTION OF SALADS
Standard Salad:
– Beet Salad
– Potato Salad
– Coleslaw Salad w/ cranberries and crispy noodles
– Quinoa Salad w/edamame and mango
– Baba ganoush salad
– Matboha salad
– Carrot Salad
– Jalapeno and Pickled lemon salad
– Marinated spicy olives salad
– Pasta Salad w/pesto and cherry tomatoes
– Israeli Salad
OPTIONAL UPGRADE SALADS:
– Spinach, Arugula, and Mango Salad w/ candied nuts
– Quinoa Salad
– Avocado and Mango Salad w/ green onions
– Banana Peppers
– 3 Colors grilled pepper salad
– Fennel and Mandarin Salad
– Deluxe Eggplant salad w/black olives, red peppers, and hearts of palm
Sushi Station:
– Assorted Sushi on our Boats
– Sashimi Sushi
– Assorted Poke Bowls Sushi
STANDARD BREAKFAST
BUFFET:
– Assorted Bubbies bagels
– Assorted danishes and muffins
– Scrambled eggs and roasted wedge potatoes
– Lox platters
– Tuna salad
– Egg salad
– Tomatoes, cucumbers, onions, and olives
– Parve cream cheese and jam
– Seasonal fruit platters
– O.J
– Tea and Coffee
– Assorted Poke Bowls Sushi
UPGRADED BREAKFAST AND BRUNCH MENU
Juice station :
Orange juice, Apple Juice, Mango juice, Hot Chocolate
Optional station: Smoothie Bar
Station of Breads & Croissanterie: Chocolate croissant, Almond croissant, mini Muffins, Parve cream cheese and jams
Salad Bar (Choice of 3 salads) :
– Mango and avocado
– Seafood salad (cucumber, corn, crab, red pepper
– Heart of Palm and Baby corn
– Quinoa Salad
– Fennel salad w/ mandarin
– Coleslaw salad w/cranberry and crispy noodle
– Waldorf salad
– Mix greens salad w/watermelon radish
Omelettes Station:
– Customized Omelets w/assorted filling (red & green peppers, mushrooms & onions)
– Eggs Benedict w/Choice of smoked salmon or spinach or avocado and tomato
– Shakshuka (over-easy eggs cooked in a oriental tomato sauce)
UPGRADED BREAKFAST AND BRUNCH MENU
Fish Station (choice of 2 items):
– Smoked Salmon
– Grave lox or smoked fish platters
– Feuillete of seafood or vegetarian
– Carved poached Salmon
– Pailla (Spanish rice w/seafood, tomato, and saffron aroma)
CREPES STATION(choice of 2 items):
– Crepes, French Toast, waffles, Pancakes with blueberries, whip cream, chocolate sauce
Moroccan Station (choice of 2 items)
– Moroccan Donuts
– Beignets
– Couscous sucre (sweet) w/icing sugar and cinnamon
– Mofleta
– Birkouks
Dessert Station: Seasonal fruit bowls ,french pastries,mousse verrines