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MITZVAH MENUS

PASSED HORS D’OEUVRES

VEGETABLE

petite shot of matzo ball soup

crisp potato latkes with roasted apples and chives

aged comte fritters with local pears, sweet onions and thyme

petite grilled cheese with cream of tomato soup

baked artichokes with spinach, crispy sun chokes, basil and cumin salt

roasted new potatoes with truffled whole milk cheese, chives and chervil

crispy arancini with fontina, parmesan, lemon zest and black pepper

shaved autumn vegetable roll with rice noodles, mint, shallot, sweet soy and soft herbs

roasted squash bites with whipped mascarpone, brown butter, mint and aged balsamic

sautéed wild mushrooms with ricotta, chives and chervil on sourdough toast

truffle macaroni and cheese coins with cheddar, parmesan and béchamel

grilled flatbread with roasted mushroom, truffle aioli and micro greens

crispy mozzarella and tomato lollipop with shaved parmesan and basil

SEAFOOD

smoked salmon wrapped on a carrot stick and spicy zhug (israeli pepper relish)

caramelized pearl onion wrapped with pickled herring filet with a cucumber remoulade

smoked salmon on bagel chip with tomato confit and scallion cream

gefiltefish in cucumber cups and shoestring sweet potatoes

dill cured salmon and ginger rice balls with wasabi aioli

trout roe on poached violet potato with crème fraÎche and dill

hawaiian yellowfin tuna with marinated olives, toasted garlic and dill

norwegian smoked salmon on golden potato galette with caperberries and dill

cumin spiced grouper taco in a crispy corn tortilla with roasted beet relish and mint

beer battered fish-n-chips in a cone with herbal tartar sauce

POULTRY

chicken meatballs with crushed tomato sauce, charred onion and basil

grilled duck reuben with spicy russian dressing and pickles

crispy chicken with housemade hot sauce, celery and bleu cheese

poached chicken on a rice crisp with julienne pickled vegetables, chili emulsion and cilantro

organic free range chicken pot pie in a flaky homemade crust

duck pastrami with rye bread and honey mustard

truffle chicken salad on crispy toast with celery and radishes

grilled duck reuben with spicy russian dressing, gruyère and pickled cabbage

petite chicken parmesan with fresh mozzarella, tomato and basil on garlic toast

crispy risotto with duck confit, pomegranate glaze, apple and herbs

smoked turkey with cranberry orange chutney on cornbread blini

southern fried chicken and waffles tossed with a spicy maple glaze

MEAT AND GAME

petite croque monsieur with aged gruyere, béchamel and north country ham

roasted strip loin with wasabi whipped crème fraÎche and basil

grassfed beef sliders with black truffle, fontina, frisée and chives on brioche

roasted beef tenderloin with golden pineapple mustard, basil and mint

spaghetti stuffed meatball with garlic crostini and shaved parmesan

braised beef short rib with bleu cheese fondue and apple in cream puff

meatloaf bites with mashed potatoes, brown gravy and green beans

MITZVAH SEATED DINNER

STARTERS

roasted heirloom beet salad with vermont goat cheese and apple cider dressing

frissée, fennel and shaved asparagus salad with pomegranate and raspberry vinaigrette

new york state buffalo mozzarella, beefsteak tomato stack with fresh basil, balsamic vinaigrette

farmer's market shaved vegetables with sour cream and cranberry dressing

baked heirloom squash with brown sugar, poached organic eggs and goat cheese

MAINS

select two

entrée can be served as a duet with shared side dishes or by table side choice

seared black american sea bass
saffron turnip puree and baby spinach

citrus jus roasted atlantic salmon filet
potato rosti, spinach with a beet reduction

french breast of chicken with fine herbs
raisin and almond cous cous, glazed carrots and haricot vert

braised short rib of beef
forest mushrooms, mascarpone polenta and summer squash

five spiced braised beef
whipped peruvian potato and carrots

balsamic glazed hanger steak
roasted salsify, braised red cabbage and creamy parmesan gratin

rosemary roasted chicken breast
carrot puree, sautéed spinach and truffle chicken jus

grilled portobello mushroom
parmesan mashed potatoes, broccoli with a cherry manischewitz sauce

MITZVAH KIDS BUFFET

MAINS

select two

grass-fed beef sliders with black truffle, fontina, frisée and chives on brioche

panko crusted chicken breast tenders with honey mustard sauce and barbecue sauce

wok-fried market vegetables, golden raisins and crispy shiitake mushrooms

garden veggie quesadilla with salsa, sour cream, guacamole and hand-cut corn chips

griddled corn cakes with braised short ribs of beef and micro lettuce

ricotta cheese ravioli with pomodoro sauce and parmesan

signature relish macaroni and cheese with cheddar, parmesan and béchamel

honey and mustard glazed brisket of beef with horseradish cream

chicken stir-fried rice with asian vegetables

beef tamales with salsa verde

SIDES

select three

crispy french fries

sweet potato fries

mozzarella sticks with marinara

cornmeal dusted onion rings

steamed edamame with sea salt

seasonal mixed vegetable

classic caesar salad with croutons

garden green salad with balsamic vinaigrette

pickled green tomatoes

roasted cauliflower with garlic and parsley

MITZVAH DESSERT BUFFET FOR “KIDS” OF ALL AGES

Ice Cream Sundae Bar

with vanilla, chocolate & strawberry ice cream

hot fudge, caramel and chocolate syrup

assorted candies, sprinkles, shaved chocolate, whipped cream and cherries

AND

select three

platter of assorted fresh fruit with orange honey

house baked cookies and brownies

rice crispy squares

toasted coconut crunch bars

raisin and challah bread pudding with crème anglaise

miniature whoopie pies

miniature cream puff with lemon curd and topped with dark chocolate

cactus pear gelée with blondie crust, sea salt, basil

s’more bite chocolate chip cookies white chocolate and melted marshmallow

mini doughnut with chocolate and caramel sauce

coconut rice pudding with mango chutney

macerated fruits with honey, mint and black pepper corn

meringue with raspberry sauce and sea salt

mini cinnamon donut

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