Butlered Hors D’oeuvres
(Please select five from the following)

Miniature Potato Knishes with mustard
Asian Gyoza with ginger soy sauce
Lemon Chicken Bites
Marinated Tuna Loin on Cucumber Round with Bourbon Dijon Sauce
Felafel in pita with tahini sauce
Meat Knishes with mustard
Rumaki: chicken livers in pastrami
Spring Rolls with Asian dipping sauce
Smoked Salmon Canapés on cocktail rye/pumpernickel with dill margarine
Sesame Chicken Kabobs with pineapple and mango
Teriyaki Beef Kabobs with red and green peppers
Paris Mushroom Caps with beef filling
Pinwheels of Corned Beef, Cole Slaw, and Russian dressing
 cut from soft flour tortillas
Turkey and Sundried Tomato Pinwheels cut from soft tortillas
Imperial Fish Cakes with spicy cocktail sauce
Jamaican Jerk Duck Skewers with tropical

Hors D’oeuvres Display
(Please select four from the following)

Market Basket of Vegetables with honey mustard dip
or roasted red pepper dip, in hollowed out vegetables.
Potato Latkes with cinnamon applesauce
Sweet and Sour Cocktail Meatballs
Israeli Roasted Red Pepper Hummus and Lebanese Babaganouch
with pita petals
Rich Chicken Liver Paté with cocktail breads and gourmet crackers
Overflowing basket of ripened tropical fresh fruits and berries
Smoked Whitefish filled with its own salad,
 surrounded with rye/pumpernickel cocktail breads and gourmet crackers
Imperial Fish Loaf with beet enriched horseradish sauce

First Course
(please select one from the following)

Spinach Salad with pecans and sliced eggs, drizzled 
with balsamic vinaigrette
Mixed Field Greens Salad with raspberry vinaigrette
Garden Salad with two dressings on the side

Basket of assorted gourmet breads, rolls, focaccia, 
and margarine rosettes at each guest table

Premium  Options (First Course)
Butternut Squash Bisque
Italian Wedding Soup
Smoked Salmon Salad with Smoked Nova, Roasted Vegetables 
and tender baby field greens
Grilled Portobello Mushroom, stuffed with red pepper and spinach
Carpaccio of Tuna with wasabi rub and pickled ginger
Salmon Cakes on a pool of red pepper aioli

Entrees
(please select one from the following)
Boneless Breast of Chicken Chardonnay with mushrooms and artichokes
Poached Salmon with Dijon Lime Sauce
Boneless Breast of Chicken Provencale sautéed with tomatoes and onions
Roast Beef Brisket braised in Manzanilla Sherry Sauce
Stuffed Chicken Breast with wild rice and champagne sauce
Boneless Breast of Chicken Marsala with sautéed mushrooms
Grilled Salmon with Wild Mushroom Teriyaki Glaze1

(Split entrée plates also available)

Premium Selections (Entrées)
Broiled Halibut with Charred Tomato Coulis
Grilled Chilean Sea Bass with Black Bean Sauce
Marinated Tuna Loin with Wasabi Sauce
Prime Rib au jus with fresh grated horseradish
(Split entrée plates are also available)

Accompaniments
(please select two from the following)
Baked Stuffed Potato – regular or garlic mashed
Haricots Vert with lemon zest
Herb Roasted Red Bliss Potatoes
Rice Pilaf with Sultana Raisins and Turkish Almonds
Ginger Peas and Snowpeas
Winter Vegetable Medley
Summer Vegetable Medley
Wilted Fresh Spinach in Olive Oil with Fresh Garlic and Pine Nuts
Asparagus Spears with lemon zest (seasonal dish)
Israeli Couscous with Roasted Vegetables
Candied Butternut Squash Dauphine

Premium Selections (Accompaniments)
Roasted Wild Mushroom Timbale with Risotto
Grilled Vegetable Strata
Roasted Red Pepper filled with Bowtie Pasta and Kasha

Desserts 
(please select one from the following)
Mixed Fruit Torte
Lemon-Lime Mousse
Autumn Flower Chocolate Cake on raspberry
painted plate served at guest tables
Tiered Wedding Cake in Host choice of flavor and filling
Celebrations! Dessert Trio with Nougat Spire: miniature dessert trio
 of decadent chocolate and fruits, with caramelized sugar sculpture
Bar/Bat Mitzvah Scroll Cake

Coffee Service
Colombian coffee, Colombian cinnamon (or plain) decaffeinated coffee,
 and select Bigelow teas served at guest tables

Ice water served at guest tables

Included Appointments
Service conducted with chinaware, silverware, and glassware throughout.
Linens in choice of colors for hors d’oeuvre and
bar tables, guest tables, and guest napkins.

A professional uniformed service staff: Maitre d’, wait staff, chefs and kitchen staff 
(There are NO additional service or required gratuity charges!.)

Event strictly kosher (meat) under the supervision of
the Metro K of Washington DC, all fees included.