Bar & Mitzvahs

 

Cocktail Hour Selections
Passed Hors D’oeuvres
Select 8-10

  • Shrimp Cocktail Served with Cocktail Sauce
  • “Baby” Lamb Chops with Roasted Garlic and Mint Aioli
  • Shrimp Fritters with Apricot Dipping Sauce
  • “Gazpacho” filled Cucumber Cups
  • Prosciutto Wrapped Shrimp and Roasted Cherry Tomato with Toasted Pignoli Nuts
  • Bacon Wrapped Scallops
  • Pastrami Wrapped Water Chestnuts
  • Wild Mushroom Phyllo Cigarettes
  • Sesame Chicken with a Mango Dipping Sauce
  • Eggplant Caponata topped Montasio “Fricco” Chips
  • Brie and Green Apple Quesadillas with Apricot Dipping Sauce
  • Asparagus wrapped with Smoked Salmon
  • Crab Cakes with Orange Remoulade
  • Spicy Tuna Tartar with Hoisin Sauce
  • Rare Cooked Filet Mignon atop Garlic Rusks with Arugula Pesto
  • Lobster Quesadillas with Coriander Green Sauce
    Stations

The Best of Italy

  • Grilled Zucchini, Eggplant, and Stuffed Mushrooms.
  • A selection of Imported and domestic cheeses.
  • Assorted olives and our signature spiced nuts.
  • Large baskets of Parmesan and Montasio cheese straws.
  • Air dried Meats to include soppresata, imported proscuitto, and salami.
  • Fresh Mozzarella and tomato with balsamic reduction
  • Eggplant Caponata and Black Olive Tapenade with assorted Crostini
  • Assorted Seasonal Fruit
  • Fresh cut crudités with dip

Appetizing Station

  • Thinly sliced Nova Lox and Gravalox on decorative platters
  • With flaky Whitefish salad, capers, chopped onions, and lemon wedges
  • Served with pumpernickel rusks and onion boards
    Fresh Vegetable Crudités in wicker baskets
  • Chopped Israeli salad and Hummus with toasted pita chips

Carving Station
Select 2 Roasts

  • Asian marinated grilled Flank Steak with a hoi sin glaze and Napa salad
  • Boneless roasted breast of Turkey
  • Traditional Corned Beef
  • Slow cooked boneless leg of Lamb
  • Sliced Tenderloin
  • Smoked Ham

Scampi Station
Let the aroma fill the air as our chef sautés an array of:

  • Shrimp
  • Crab
  • Scallops
  • And Chicken
  • Accompanied with White Rice

Pasta Station
Select 2
This Station comes with a silver chafer of Mussels,

  • Filette d Pomadoro
  • Wild Mushroom Ravioli with a cream sauce
  • Tortellini with sundried tomatoes in a pesto sauce
  • Rigatoni Bolognese
  • Orrichette with sausage, broccoli rabe, and tomato
  • Seafood Farfalle with a light red sauce
  • Penne a la Vodka
  • Fried Calamari (additional $2.00 per person)

Heights of Asia Station

  • House stir fry with chicken, shrimp with seasonal vegetables
    Or
  • Vegetable Stir fry or lo mein with spicy soy sauce and sesame oil
  • Cold sesame noodles garnished with toasted sesame seeds and julienne scallions
  • Assorted steamed dim sum in bamboo steamer baskets with Szechuan soy glaze
  • Asian Thai Rolls

Quesadilla Station
Tortilla chips and salsa will fill the table
A waiter will be grilling the Quesadillas to order.

  • Select 2
    Lobster Quesadillas with a coriander dipping sauce.
  • Confit of duck and green apple with an apricot dip.
  • Roasted vegetable and pepper jack with cumin dip.
  • Grilled chicken and cilantro with roasted pepper salsa.

These Stations Are Available as an Upgrade
Additional Stations $7.50 per person $200 for Station Attendant
Seafood Extravaganza Station
A draped table will be covered with crushed ice and garnished with fresh lemons and bright green blanched seaweed. An array of seafood will adorn the table:

  • Lemon poached jumbo shrimp cocktail with traditional cocktail sauce
  • Icy seafood salad with scallops, shrimp and calamari with lemon caper vinaigrette
  • Hand shucked clams and oysters on the half shell with port wine mignonette sauce
  • New Zealand green mussels with champagne vinaigrette

Sushi Station
Sushi prepared by an authentic Japanese chef
Sushi bar to include:

  • California rolls
  • Futomaki
  • Crab Rolls
  • Cucumber Maki
  • Tuna Rolls
  • Salmon Rolls
  • Crab Sushi
  • Tuna Sushi
  • Shrimp Sushi
  • Squid Sushi and Salmon Sushi
  • Frizzled pickled ginger, wasabi puree and soy sauce

Specialty Drink Station
Vodka Slide with Ice Sculpture
Pricing for Ice Sculpture based on design
4 Types of Martini’s
Examples:

  • Apple
  • Blue Skky
  • Chocolate
  • Cosmopolitan
  • Lemon Drop
  • Razzatini
  • Royale
  • Saketini
  • Silver Bullet
  • Slippery Knob
  • Sweet
  • Woo Woo

Champagne Bar with assorted mixing ingredients.
Reception Selections
First Course
Select One

  • Savory crepes filled with fresh artichoke hearts and mascarpone cheese, Served over mixed green lettuces with a vinaigrette dressing
  • Goat Cheese “Cheesecake” served over mixed green lettuces, Garnished with tomato-herb vinaigrette
  • “Malfatti” Ricotta Gnocchi served over mixed green lettuces with tomato vinaigrette
  • Mozzarella and Tomato served over mixed green lettuces with Balsamic Vinaigrette
  • A towering salad of lemon poached jumbo Shrimp, angel hair pasta, and baby field greens garnished with hoi sin dressing and sprinkled with black sesame seeds
  • Spring roll served over Asian mixed greens
  • Mixed baby green lettuces with oven-dried cranberries, spiced nuts topped with cider vinaigrette
  • Baby Spinach with oven-roasted pears, herbed croutons topped with mustard vinaigrette
  • Traditional Caesar salad with croutons and Parmesan cheese
  • Arugula, Endive and Radicchio Lettuces topped with citrus vinaigrette
  • Lobster filled Ravioli or Anglonoti in a light red sauce
  • Eggplant Rollatini

Entrees
Poultry Selections

  • Pastry wrapped, Herb stuffed Boneless Breast of Chicken in a champagne sauce
  • Wild Mushroom stuffed French Breasts of Chicken in a Red Wine Demi Glace
  • French cut Chicken breast over cous cous or corn bread stuffing with an apricot or mushroom sauce
  • Chicken Sorrentino accompanied by Eggplant, Mushrooms and Imported Provolone

Beef Selections

  • Roasted Shell Steak with Béarnaise Sauce
  • Classic Prime Rib of Beef au jus
  • Fire Grilled New York Strip Steak
  • Sliced Chateau Briand au jus

Seafood Selections
As third choice - Additional

  • Pan seared salmon atop ginger and garlic caramelized carrots, topped with frizzled leeks
  • Horseradish crusted Tilapia served on a bed of dilled hothouse cucumbers
  • Filet of Salmon with a Creamy Lemon Dill Sauce
  • Toasted hazelnut and dried apricot crusted grouper atop coconut-braised leeks

Filet of Salmon and Vegetarian Entrees are Always
Available Upon Request at No Additional Cost
Entrée Upgrades
Based on Market Pricing and Seasonal Availability

  • Filet Mignon
  • Filet Mignon
  • Lobster Tail
  • Tuna
  • Sea Bass
  • Swordfish

Cake Selections

  • Amaretto Cake
    A delicate layer of vanilla sponge splashed with almond flavor filled with chocolate custard and a layer of vanilla custard.
  • Black Forest Cake
    Three layers of chocolate cake splashed with cherry liqueur, filled with chocolate cream and black cherries.
  • Black & White Espresso Cake
    Alternating layers of chocolate cake and sponge cake filled with vanilla pudding and chocolate mousse.
  • Carrot Cake
    A delicate blend of whole-wheat flour with walnuts and fresh carrots. Filled and frosted with a cream cheese icing.
  • Chocolate Raspberry
    Three layers of chocolate filled with a thin layer of raspberry and chocolate mousse.
  • Diamond Supreme
    Our light vanilla cake is combined with a tangy lemon filling and vanilla custard.
  • Double Temptation
    Two alternating layers of chocolate cake, sandwiched with a thick layer of cheesecake and fudge.
  • Kona Supreme
    Light sponge cake is filled with alternating layers of pineapple and vanilla custard.
  • Cannoli Cake
    Genovese sponge cake or chocolate cake
    filled with cannoli cream, chocolate chips, and vanilla custard.
  • Strawberry Double Temptation
    Two layers of sponge cake, cheesecake and strawberries.
  • Strawberry & Cream
    Three layers of yellow cake. Strawberry and custard filling.

Desserts
Select 1 plated dessert

  • Chocolate diamond shaped gateau garnished with fresh seasonal berries, A pool of raspberry sauce and fresh whipped cream.
  • Warm apple crepes gratineed with brown sugar, And accompanied by cinnamon crème anglaise.
  • Fresh seasonal berries topped with espresso zabaglione and garnished with honey biscotti.

Kids Menu

  • Hors d’oeuvres
  • Boneless Buffalo wings w/blue cheese sauce
  • Mozzarella sticks w/marinara sauce
  • Chicken quesadillas
  • Mini burgers
  • Pigs in a blanket with mustard

Buffet Dinner
Select One

  • The All American
  • Sliced Tenderloin
  • Mac and Cheese
  • French Fries
  • Chicken Fingers

Tossed Salad
Chinatown

  • Tossed Salad with mandarin oranges and crispy noodles
  • Egg Rolls and Dim Sum
  • Chicken or Beef with Broccoli
  • Cold Sesame Noodles
  • Fried Rice or White Rice
  • Lo Mein Noodles

Little Italy

  • Tossed Caesar Salad
  • Chicken Parmesan
  • Penne with Marinara Sauce
  • Fried Ravioli with Marinara Sauce
  • Mini Pizza’s
  • Garlic Knots

Dessert
Serendipity
Vanilla and Chocolate Ice Cream with your choice of Toppings

  • Gummi Bears
  • Sprinkles
  • Chocolate Sauce
  • Whipped Cream
  • Mixed Fruit, Crushed Oreos
  • Heath Bar Crunch

Or
Chocolate Fondue Station

Additional Upgrades
Food Upgrades

  • Fruit Platters $3.00 per person.
  • Espresso & Cappuccino Bar $7.00 per person (minimum 100 people).
  • Venetian Table $15.00 per person (Includes 1-hour extension) $7.50 per person (without 1-hour extension).
  • Chocolate Fondue Station $5.00 per person
    Fountain is additional.

Beverage Upgrades

  • Wine Upgrades based on selection

Décor Upgrades

  • Chair Covers: Price per person based on selection
  • Linens: Price per table based on selection

Service Fee: Based on size of party
Time Extension:

  • Half Hour Extension $5.00 per person
  • One Hour Extension $10.00 per person

Billing Information:

  • All prices are subject to a 20% Service Charge and prevailing New York State Sales Tax.
  • Maitre’D and Staff Gratuities are NOT Included.
  • A security deposit of $1,000.00 will reserve your date.
  • For the Safety of your younger guests, we require that child supervisors (one per 25 children) be on premises throughout the entire event.
  • 20% of your total will be due one month prior to event date.
Final payment and final guest count are due one week prior to event.