Tiered Athenian Olive Salad: layered strata of Queen stuffed olives, Kalamata olives, Feta cheese, artichoke hearts, marinated button mushrooms and strips of roasted red peppers
Market Basket of Fresh and Blanched Vegetables served with Ranch Dip
Potato Latkes offered with sour cream and applesauce
Roasted Red Pepper Hummus and Babaganouch served with by pita petals
Fresh Fruit Display of seasonal melons and berries
Layered Torta Basil of Chevre cheese, sundried tomatoes, pesto and pine nuts with a gourmet cracker selection
Portobello Brie: whole Brie in pastry, split and filled with Portobello mushrooms, red peppers and Bermuda onions, baked and served warm
Decorated Salmon Mousse offered with Croustades and French bread
Baked Brie en Brioche presented on a pool of raspberry coulis
Smoked Whitefish Salad with New York flatbreads
Imperial Fish Loaf served with red horseradish sauce
Hot Artichoke Dip in chafer with pita petals and crackers
Eggplant Parmigiana Strata
Multicolored Peppers stuffed with Ratatouille
Portobello Mushroom Napoleon
Broccoli, Cheddar and Tomato Quiche
Spinach, Swiss and Mushroom Quiche
Poached Salmon served with a Dijon Lime Sauce
Broiled Halibut offered with a Charred Tomato Coulis
Homemade Vegetarian Lasagna
drizzled with a raspberry vinaigrette
tossed with Mandarin orange wedges and toasted almonds, then drizzled with a champagne vinaigrette
Garlic Mashed Potatoes
Long Green Beans Almondine
Herb Roasted Red Bliss Potatoes
Rice Pilaf
Ginger Peas and Showpeas
Broccoli, Cauliflower and Carrots
Rotini Pasta with Alfredo Sauce
Ratatouille
Sweet Potato Soufflé
Savory Couscous
Homemade Noodle Kugel
Asparagus Spears with lemon zest (seasonal)
Dinner rolls, butter
accompanied by a Black Bean Sauce
accompanied by a Wasabi Sauce
of seasonal melons and berries
of assorted gourmet cut cakes
with two flavors of premium ice cream, hot fudge and assorted gourmet toppings.
fresh bananas carmelized with brown sugar and butter, flamed with Bacardi 151 rum, then served over vanilla ice cream