Children's Menu | Hot Hors D'oeuvres | Dairy Hors D'oeuvres | Cold Hors D'oeuvres | Cold Conversation Tables | Gourmet Food Stations | Entrees | Side Dishes | Desserts

 
OPTIONS FOR THE KIDS - OUR CHILDREN'S MENU

Cocktails For Kids In Chaffers

• Pigs in a Blanket with Mustard
• Chicken Sesame with BBQ Sauce
• Crispy Egg Rolls with Duck Sauce
• Potato Latkas with Apple Sauce
• Petite Potato Knishes with Apple Sauce
• Tempura Vegetables with Dipping Sauce
• Flavored Sodas and Juices

• Halved Hawaiian Pineapple, Hollowed and Filled with Fruit Salad
• Vegetable Soup with Toasted Croutons
• Hearts of Lettuce Salad with your choice of Dressings

Kids Entrees
Served to each child - Medley Theme Plates Can Include

• Mexican (Tacos, Burritos, Enchiladas)
• Oriental (Egg Rolls, Fried Rice, Chicken Oriental)
• Barbecue (Hamburgers, Hot Dogs, French Fries, Chips and Pickles)
• Block Party (Mega Meat Hoagies, Chips, Pasta, Slaw)

All platters can be presented in Edible Taco Shells which hold the entire dinner, and can be eaten along with the main course.

Or a Mini Buffet of Vendors Carts or Skirted Buffet tables the Kids can Visit, which can Include:

• Steak Sandwiches \ Onion Rings
• Turkey Breast Hoagies \ French Fries
• Sesame Chicken Fingers with BBQ and Honey Mustard Dipping Sauces
• Extra Long Hot Dogs \ Potato Skins
• Egg Rolls with Duck Sauce \ Penne Pasta Marinara

• Edible Cookie Shell Filled with Parve Ice Cream, Fresh Fruit and Wet Nuts
• All Parve Ice Cream Sundae Bar with Toppings Galore
• Individual Banana Splits
• Cookie Factory Sundaes (Jumbo Chocolate Chip Cookies Filled with
  Vanilla Tofutti)

We Can Design a multitude of themes and choices for your party. We can also implement any ideas you may have.

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HOT HORS D'OEUVRES

Poultry

• Marinated Chicken Sate with a Thai Peanut Sauce
• Cantonese Chicken Sesame with Plum Sauce
• Chicken Spring Rolls
• Chicken Flautas with a Salsa Dipping Sauce
• Chicken Shiu Mai (Steamed Dumpling)
• Roasted Chicken on a Toasted Mini Walnut Croissant
• Coconut Chicken with Zesty Orange Sauce
• Tropical Sugar Cane with Chicken and Mango
• Smoked Duck and Pistachio Won Tons
• Birds of Paradise with a Spicy Remolade Sauce
• Ginger Chicken Cakes with Cilantro Lime Dipping Sauce
• Jerk Chicken Sandwich with Mango Chutney
• Indonesian Chicken Dumpling with Mint Dipping Sauce
• Beggars Purse Filled Smoked Offered with A Honey Mustard Sauce

Meat

• Strudel of Lamb, Caramelized Onion and Rosemary
• Mushroom Caps Filled with Tenderloin
• Spicy Beef Empanadas with Salsa Fresca
• Veal Sausage with Roasted Pepper Skewers
• Argentinean Grilled Beef Roll ups with Scallion Soy Dipping Sauce
• Mini Corned Beef Rubens
• Three Peppercorn Skewered Beef
• Franks wrapped in Pastrami
• Beef Wellington
• Veal Pot Stickers with Ginger Soy Dipping Sauce
• Baby Lamb Chops with Mint Jelly

Traditional Favorites

• Sweet and Sour Meatballs
• Franks in a Blanket
• Liver Knishes
• Meat Kreplach
• Potato Knishes
• Petit Four of Apricot Kugel
• Homemade Potato Latkas with Apple Sauce, Cherry Berry Sauce
  or Pickled Red Onions

Fish

• Ginger Marinated Mahi Mahi Brochettes with Red and Yellow Peppers
• Tempura Red Snapper with Caper Mayonnaise Sauce
• Fresh Tuna Chop Sticks With a Lime Ginger Marinade
• Pastrami Salmon Hash Cakes
• Moroccan Salmon with Cilantro Lime Dip
• Halibut, Artichoke Hearts, Oriental Vegetables Asian Glazed Spring Rolls

Vegetable

• Vegetable Won Tons with Plum Sauce
• Flaky Phyllo Triangle of Spinach
• Zucchini and Basil Latkes with Chayote Relish
• Egg Rolls with Duck Sauce
• Vegetable Tempura with a Lemon Caesar Dipping Sauce
• Mushroom Caps with Sundried Tomatoes and Herbs
• Asian Noodle Chop Sticks
• Beggars Purse with Wild Mushrooms, Tomatoes and Onions
• Caramelized Onion and Wild Mushroom Strudel
• Vegetable Spring Rolls Petite Pissaladiere with Goat Cheese and
  Roasted Peppers
• *Petite Pissaladiere with Fresh Spinach and Ricotta
• *Warm Stuffed Red Bliss Potatoes with Sour Cream, Salmon Caviar
  And Chervil
• *Petite Cheese Knishes with Sour Cream
• *Golden Rice Knishes
• *Parmesan Curls
• *Cheese Bourkaki
• *Spanikopita
• *Mini Cheese and Tomato Quiche
• *Fried Mozzarella Capri
• *Warm Goat Cheese and Fresh Chives on Bruschetta
• *Mini Tartlette of Brie and Raspberry with Toasted Almonds
• *Artichoke and Gruyere Cheese Strudel

* For Dairy Parties Only

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COLD HORS D'OEUVRES - BUTLERED

• Tartlette of Shredded Duck and Chestnuts
• Grilled Mahi Mahi and Avocado Relish on a Crisp Corn Chip
• Rosette's of Smoked Salmon and American Caviar on Black Bread
• English Cucumbers Stuffed with Oriental Halibut Salad
• Crisp Snow Peas Filled with Whitefish Salad
• Deviled Eggs with Black Caviar
• Bruschetta with Sundried Tomatoes and Chives
• Hummus on Toasted Pita Crisps
• Individual Vegetable Sushi Rolls with Wasabi Sauce
• Baguette of Thin Sliced Beef with Hoisen Sauce
• Smoked Turkey Fingers with Honey Mustard Dipping Sauce
• Fresh Fruit Kabobs with Honey Lime Dressing
• Bruschetta with Provencel Toppings
• Peking Duck Pancakes with Hoisen Sauce and Scallion Flowers
• Won Ton Cones with Smoked Salmon Mousse
• Roasted Vegetable Pate Served on Garlic Croustade
• Sesame Ginger Tuna on Jalapeno Rice Cake
• *Parmesan Cone with Caesar Salad
• *Band of Roasted Peppers and Tomatoes with Parmesan Curls
• *Bruschetta with Feta Cheese and Fresh Herbs
• *Cheese Crouton with Roasted Garlic and Grilled Eggplant
• *Crisp Snow Peas with Boursin Cheese

* For Dairy Parties Only

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COLD CONVERSATION TABLES

Cold Display Table to Include

• Crudités: Our Best Garden Fresh Vegetables arranged in Wicker Baskets and Offered with Herbed Dips
• Touch of Israel:
  • Hummus
  • Babaganoush
  • Eggplant Picante
  • White Bean Puree

  Offered with Toasted Pita Triangles

Fancy Individual Cold Canapés to Include:

• Smoked Salmon Pinwheel on Black Bread
• Artichoke Bottoms with Smoked Turkey Mousse
• Fresh Snow Pea Pods with Whitefish Mousse
• Deviled Eggs with Caviar
• Cherry Tomatoes Filled with Tuna Mousse

Antipasto Salad Display:

• Roasted Red and Yellow Peppers
• Marinated Artichoke Hearts
• Marinated Portobello Mushrooms Salad
• Asparagus Vinaigrette

Additional Cold Favorites:

• Smoked Turkey Fingers Coated in Toasted Almonds Served with a
  Honey Mustard Sauce
• Roasted Vegetable Pate with Sauce Verte
• Chopped Herring Mold with Lavosh Crackers
• Gefilte Fish Tidbits with Fresh Beet Horseradish
• Chopped Chicken Liver Mold with Snack Ryes
• Whitefish Salad Mold with Garlic Lavosh Crackers
• *Fancy Fruit and Cheese Display
• *Mini Mozzarella Cheese and Herbs on Bruschetta
• *Snow Peas with Boursin Cheese

* For Dairy Parties Only

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GOURMET FOOD STATIONS

Chef Carving Station
Two selections

• Glazed Corned Beef offered with Grain Mustards
• Crusted Pastrami
• Roasted Breast of Turkey with Cranberry Chutney
• Herb Stuffed Turkey Breast
• BBQ London broil with Horseradish Mayo
• Grilled Boneless Breast of Capon with Lemon Caper Mayonnaise
• Chateaubriand with Creamy White Horseradish
• Baby Lamb Chops Coated in Bread Crumbs And Sautéed in Fresh Herbs
• An Assortment of Mini Rolls and Snack Rye and Pumpernickel Breads

Spa Food Station

• Petite Pieces of Grilled Chicken Breast Topped with Basil and Garlic Sauce
• Fresh Baby Vegetables Sautéed to Order With Herbed Margarine
• Wild Rice Salad
• Fresh Fruit Display with Raspberry Mousse
• Sparkling Water
• Cranberry and Orange Spritzers

Traditional Food Station
Three Selections

• Sweet Kugel
• Sliced Tongue with Polynesian Sauce
• Kishka With Gravy
• Miniature Procas with Sweet & Sour Sauce
• Potato Latkas with Apple Sauce
• Sweet and Sour Meatballs

Falafel Cart

• Falafel Balls with Tahini and Israeli Salad
• Pita Pockets
• Falafel Balls with Tahini and Iraeli Salad
• Hummus, Baba Ganoush, and Eggplant Picante
  With Toasted Pita Triangles

Spanish Station

• Chicken filled Bread Pie with Spinach, Pine Nuts and Almonds
• Fajitas made to order with Onions and Peppers. Toppings to Include Beef or Chicken Salsa and Guacamole
• Beef Empanadas with Salsa
• Blue Corn Chips or Nachos with Salsa and Guacamole
• Stewed Pepper Tomatoes, Squash and Onions
• Candied Fruit and Nut Bread

Italian Station
Select of 2 Pasta and Antipasto Display

• Mushroom Ravioli with a Roasted Red Pepper Sauce
• Angel Hair Pasta with Slivers of Sundried Tomato, Fresh Chopped Basil and a Touch of Garlic
• Bow Tie Pasta with Grilled Portobello Mushrooms and Garlic
• Cold or Warm Pasta Primavera
• Tri Colored Pasta with Fresh Vegetables
• Antipasto Vegetables to Include Roasted Red Peppers, Marinated Mushrooms, Artichoke Hearts Grilled Zucchini, Sliced and Roasted Eggplant
• Thin Bread Sticks
• Garlic Toasts

Mushroom Station

• To include Chanterelle, Hen of the Woods, Enoki and Shiitake Mushrooms, sautéed with Herbed Margarine and Served on croutons and garlic toasts round

Oriental Station
Three to Four Selections

• Cashew Chicken
• Szechwan Beef
• Chinese Eggplant in Spicy Hot Garlic Sauce
• Vegetable Lo Mien
• Stir Fry Noodles prepared in front of your guests from our oversized woks. Seasoned with Ginger Sauce and Topped with Toasted Sesame Seeds
• Stir Fry Vegetables with Beef, Chicken, and Duck Topping Served with Ginger and Soy Sauce
• Oriental Pancakes with Shredded Duck and Hoisen Sauce with Scallion Flowers
• Pecking Duck Carving Station
• Steamed Oriental Buns, Scallion Flowers, Hoisen Sauce
• Home Made Sushi with Soy and Wasabi
• Fish (Tuna, Salmon, or Yellow Tail), or Vegetable Sushi Available

Sushi, Dim Sum and Rice Noodles

• Vegetable / Beef / Chicken Dumplings Served from Bamboo Steamers Offered with Oriental Dipping Sauces
• Elaborate Sushi Display to include: Spicy Tuna Roll, California Roll, Salmon / Yellow Tail / Tuna Sushi All to be offered with Wasabi / Soy Sauce / Pickled Ginger
• Vietnamese Spring Rolls

Rice Noodle Bar

• Rice Noodle Bar Prepared to order With toppings to include:
  • Smoked Chicken, Julienne Snow Peas and Water Chestnuts
  • Julienne Carrots with Shitake Mushrooms

Seafood Station
Three Selctions

• Scottish Salmon Served from Marble Board
• Peppered Salmon
• Gravlox Offered on Black Pumpernickel with Capers, Chopped Onions and Egg Whites
• Peppered Loin of Fresh Smoked Tuna
• Cold Halibut Imperial with Cocktail Sauce
• Buckwheat and Potato Pancakes Prepared Tableside, Applesauce Garnish
• White Fish and Salmon Caviar Offered with New Potato Baskets and Toast Points, Appropriate Condiments

Assorted Fillings

• Ratatouille
• Wild Mushroom
• Chicken and Oriental Vegetables
• Spinach and Pine Nuts
• Accompanied with Appropriate Sauces

Tapas Station
Four Selections

• Mushroom Toast
• Spinach and Roasted Pepper in Puff Pastry
• Roasted Red Peppers with Crusty Bread
• Country Chicken Pate
• Marinated pieces of Salmon Filet
• Green Olives Seville Style
• Marinated Black Olives
• Roasted Nuts
• Eggplant Salad, with Garlic Pita Crisps
• Marinated Asparagus wrapped in Smoked Turkey

Mashed Potato Bar

• Purple Mashed Potatoes
• Chive Infused
• Golden Beet Mashed Potatoes
• Garlic
• Traditional
• All Toppings To Include:
  • Caramelized Onions
  • Confetti of Red and Yellow Peppers
  • Chopped Broccoli
  • Sautéed Chicken Livers
  • Herb Margarine

Flavors of Cuba #1

• Cuban Smoked Rib Eye Carved to order and Offered with Red Onion Mojo
• Grilled Whole Red Snapper Rum and Garlic Glazed Offered with a Green Tomato and Jalapeno Marmalade
• Vegetarian Empanadas Filled with Roasted Sweet Onions, Morels,
  and Watercress
• Royal Palm Salad Hearts of Palm with Endive and Coconut Gelee
  With a Spicy Shallot and Thyme Vinaigrette
• Fried Sweet Plantains Yuca Fries

Flavors of Cuba #2

• Yucca Fritters With Mojo Vinaigrette and Garlic Dip
• Cuban Stuffed Turkey Served with a Caribbean Fruit Salsa
• Creole Red Beans and Rice With Chorizo (Spicy Veal Sausage)
• Creole Plantain Soup Offered in a Demi-Tasse Cup With Cuban Croutons
• Beef Cornmeal Pie

  Havana Drinks

  • Mojito
  • Cuban Libre
  • Havana Beach

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  ENTREES

First Course\Salad Selection

• Classic Caesar Salad: Crisp Romaine Lettuces tossed in our Home Made Caesar Dressing Topped with Oversized Challah Croutons
• Savory Spring Mix Salad: Spring Mix of lettuces topped with Grilled Portabella Mushrooms and Roasted Red and Yellow Peppers Served with a
  Balsamic Vinaigrette
• Sweet Field of Greens: Selected Field Greens topped with Poached Cranberries Or Fresh Raspberries (Seasonal) Fresh Orange Slices and Candied Pecans Served with a Raspberry Vinaigrette
• Boston Bibb lettuce Salad: Wedges of Boston Bibb Severed with a Red and Yellow Tomato Confit And Grilled Asparagus Spears Served with a
  Dijon Vinaigrette
• From the Woods: Porcini Mushroom Tart topped with Frizzled Leeks and Yams Garnished with a Cilantro Vinaigrette Served with Micro Mix of Greens Tossed in Grape Seed Oil
• Gravlox Salad: Mirrored Plate of Gravlox Garnished with Egg Whites and Capers Served with Micro Greens tossed in Champagne Vinaigrette
• Rice Noodle Salad: Rice Noodles tossed in our Special Thai Peanut Dressing Ringed with Julienne Snow Peas, Carrots and Red Peppers Topped with Black and White Sesame Seeds
• Spring Roll Salad: Crisp Asian Glazed Vegetable Spring Roll Set atop a Bed of Field Greens Served with Plum Sauce and Spicy Mustard
• Woodland Duck Salad: Fresh Living Water Field Greens Topped with Sliced Duck Breast, Dried Cherries and Candied Walnuts Served with a Herbed Vinaigrette or Raspberry Vinaigrette
• Chef’s Trio Plate: Angle Hair Pasta with Olive Oil, Toasted Pine Nuts and Sundried Tomatoes Selection of Field Greens with Balsamic Vinaigrette Grilled Portabella Mushrooms or Roasted Red and Yellow Peppers

Hot Soups

• Provencal Fish Soup
• Hearty Mushroom Barley
• French Onion
• Traditional Matzo Ball Soup
• Split Pea with Herbed Croutons
• Summer Tomato
• Potato Leek

Cold Soups

• Carrot Ginger
• Gazpacho
• Vichyssoise
• Strawberry Soup
• Borsch
• Chilled Melon Soup with Blueberries and Champagne

Intermezzo

• Half a Scalloped Lemon with Lemon Sorbet
• Sculpture Lemon Basket with Lemon Sorbet *
• Frozen Sorbet Lollipops in Assorted Flavors Served From Lucite Artist Pallets
• Caribbean Intermezzo: Stemmed Martini Glass Rimmed in Kosher Salt With Margarita Sorbet and Fresh Lime Wedge
• Mango Sorbet Served in Pony Glasses With Strawberry Fan Garnish

Fancy Poultry Entrees

• Boneless Cornish Hen: The breast is boned off leaving only the two leg bones intact. It is then stuffed with a herbed and wild rice filling. Served with an Orange Sauce
• Chicken with Apple, Pecans and Raisins: A completely boned breast of skinless capon, all white meat, filled Toasted pecans, plump raisins and fresh apples in a bread stuffing. Offered with a Honey Mustard or Amaretto Sauce
• Chicken Florentine: A completely boned breast of skinless capon, all white meat, filled with Seasoned chopped spinach and pine nuts then coated with bread crumbs. Offered with a Wild Mushroom Sauce
• Chicken Marsala: Chicken breast split and skinned, coated with flour and herbs and Sautéed to perfection. Topped with Marsala Wine Sauce and fresh sautéed mushrooms.
• Chicken Wellington: A smaller breast of capon rolled with a herbed rice filling then wrapped with a flaky pastry puff. Filling to be lined with
  Mushrooms Duxelle
• Roasted Vegetable Stuffed Capon: Boneless breast of capon Filled with Roasted Peppers Carrot Batons, Mushrooms and Spinach Served with Wild Mushroom Demi Glace
• Chicken with Corn Bread and Cranberries: A completely boned breast of skinless capon, all white meat, filled with home made corn bread and fresh poached cranberries. Offered with a Stone Ground Mustard Sauce
• Chicken with Mushrooms: Boneless breast of capon wild with a selection of wild and domestic Mushrooms, leeks and fresh herbs. Offered with a Wild Mushroom Demi Glace
• Chicken with Sweets: Boneless Breast of Capon Filled with Apricots, White Raisins, Tomatoes, Spinach and Mushrooms Topped with Panko Bread Crumbs Served with an Apple Cider Demi Glace

Fancy Salmon Entrees

• Pan Seared Salmon: An 8-Ounce Portion of Fresh Norwegian Salmon Seasoned with Salt and White Pepper and Pan Seared in Virgin Olive Oil
• Hereb Crusted Salmon: An 8-Ounce Portion of Fresh Norwegian Salmon Seasoned with Salt and White Pepper Then Coated with a Selection of Fresh Herbs to Include Chives, Dill, Parsley and Chervil
• Pesto Crusted Salmon: An 8 Ounce Portion of Fresh Norwegian Salmon Topped with a Layer of Homemade Pesto and Fresh Bread Crumbs
• Salmon Wellington: A 7 Ounce Portion of Fresh Norwegian Salmon Topped with Fresh Seasoned Spinach, Wrapped in Puff Pastry and Baked to a
  Golden Brown
• Salmon in a Phyllo Purse: A 7-Ounce Portion of Fresh Norwegian Salmon Wrapped in a Delicate Phyllo Dough and Baked to a Golden Brown
• Couscous Crusted Salmon: An 8 Ounce Portion of Fresh Norwegian Salmon Topped with Fresh Coucous and Homemade Bread Crumbs Pan Seared with Fresh Olive Oil and Salt and White Pepper
• Shredded Potato Crusted Salmon: An 8 Ounce Portion of Fresh Norwegian Salmon Topped with Shredded New Potatoes and Pan Seared Served with Red Onion Marmalade
• Honey Soy Salmon: An 8-Ounce Portion of Fresh Norwegian Salmon Marinated in a Honey Soy Marinade Pan Seared and Topped with a Mango Papaya Relish

Fancy Fish Entrees

• Sweet Potato Crusted Red Snapper: 8 Oz. Filet of Fresh Red Snapper, Coated with Stone Ground Mustard and Crusted With Fresh Julienne Sweet Potatoes Offered with a Saffron and Garlic Sauce
• Red Snapper With Shitiki Mushrooms: 8 Oz. Filet of Red Snapper set atop a bed of Sautéed Shiitake Mushrooms Topped with a Pan Seared Confetti of Shiitake Mushrooms, Red and Yellow Peppers, Belgium Endive, Julienne Carrots and Leeks. Offered with a Lemon Dill Sauce
• Pan Grilled Talapia: 8 Oz. Filet of Talapia topped with a Classic Provencel Sauce of Capers, Onions, Tomatoes and Garlic
• Baked Chilean Sea Bass: 8 Oz. Filet Of Sea Bass Marinated in Lemon, Lime and Tamari, Slow Baked and Offered with a Roasted Garlic Sauce and Red Onion Confit
• Glazed Chilean Sea Bass: Soy Marinated Filet of Chilean Sea Bass Topped with a Golden Pineapple and Plum Tomato Relish
• Star Anise Chilena Sea Bass: Marinated Filet of Chilean Sea Bass served on a Bed of Julienne Carrots, Red Peppers and Haricot Verte Beans Topped with Whipped Potatoes, Frizzled Tara Root and Star Anise Sauce

Meat Entrees

• Traditional Prime Ribs Of Beef: 10oz Cut of Traditional Prime Rib Served with Au Jus and Creamy Horseradish Sauce
• Prime Rib Steak: 10-12Oz. Slow Roasted Rib Eye Steak Marinated and Grilled and Topped with Crispy Fried Onions. Served with Red Onion Marmalade
• Chateaubriand: The Center Cut of the Rib, 2 - 4oz Slices Topped with Wild Mushrooms in a Rich Mushroom Demi Glace
• Medallions Of Veal: Tender Medallions of Veal Served on a Bed of Garlic Mashed Potatoes. Served with a Wild Mushroom Marsala Sauce
• Veal Chop: 12oz Veal Chop Marinated and Grilled with Fresh Garlic. Served on a Bed of Wild Mushroom Risotto Topped with Pearl Onions, Wild Mushrooms And Asparagus Tips in a Rich Veal Demi Glace
• Rack Of Lamb: 4 Center Cut Lamb Chops Served a Perfect Medium On a Bed of Horseradish Mashed Potatoes. Served with a Mint Demi Glace

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SIDE DISHES

Starches
One Selection

• Oven Roasted Red Bliss Potatoes
• Roasted Yukon Golden Potatoes
• Golden Potato Pancakes
• Traditional Mashed Potatoes
• Garlic Mashed Potatoes
• Horseradish Mashed Potatoes
• Wasabi Mashed Potatoe
• Herbed and Wild Rice
• Vegetable Risotto
• Dried Cranberry Risotto

Vegetables
Two Selections

• Haricot Verte Beans
• Waffle Carrots
• Asparagus Spears
• Turned Red Beets
• Turned Yellow or Green Squash
• French Bean Julienne Mix (Counts as 2)
• Baby Carrots in B&B Liquor
• Baked Lady Apple
• Carrot Flowers
• Maple Glazed Apple
• Fresh String Beans Amandine
• Grilled Tomato with Garlic Crumb Topping
• Stir Fry Vegetables with Ginger Sauce and Sesame Seeds

DESSERTS

• Classic Dessert: Served in Oversized Bolo Glasses Pears Helene Bananas Foster Strawberry Flambé
• Flourless Chocolate Torte: Our Famous Long Time Recipe Served with Raspberry Sauce
• Home Baked Apple Strudel Served with Caramel Sauce and Vanilla Tofutti
• Cookie Tuile Dessert: Over Sized Home Made Cookie Tuile Filled with Fresh Fruit and Berries topped with Raspberry or Mango Sorbet
• Fantasy Fruit Plate: Fan of Honeydew, Cantaloupe, Pineapples, Strawberries and Kiwi Ramekin of Chocolate Fondue Swirl of Rich Chocolate Mousse Served on a Singular Plate with a Slice of the Occasion Cake
• Chef Sampler Plate: 4 Selections of Pastries on a Singular Plate Garnished with Fresh Raspberry Sauce
• Decedent Running Chocolate Chip Cake: Chocolate Chip Cookie Dough with a Hot Chocolate Center Garnished with Whipped Cream and Raspberries
• Molten Chocolate Cake: Warm Chocolate Cake with a Chocolate Center Garnished with Whipped Cream and Fresh Strawberries
• Chocolate Peanut Butter and Jelly Cake: Rich Chocolate Cake with Layers Peanut Butter and Jelly Topped with Chocolate Gnash Served with Whipped Cream and Fresh Raspberries
• Apple Shaped Apple Flan: On a Bed of Caramel Sauce and Topped with Vanilla Tofutti Add a Spun Sugar Bird Cage for a Real eye Popping Dessert
• Poached Pears: A Classic Dessert – Fresh Pears Poached in Red Wine Served with Raspberry Sauce and Vanilla Tofutti
• Tiffany Box’s: Just as the Name implies Decedent Pound Cake dipped in Blue and White Fondant Icing Filled with Pastry Cream and Fresh Berries With a White Tiffany Bow
• Late Menus: Just a Little Something After Dessert Beautiful Fresh Fruit Displays with Chocolate Fondue International Coffee Bar with Cordials and Coffee Toppings Italian Biscotti
• Mini Dessert Table: An Assortment of Pick Up Pastries to Include Fancy French Pastries, Chocolate Dipped Strawberries Mini Cream Puffs, Fruit Tarts and Éclairs Double Fudge Brownies and Home Baked Cookies Beautiful Fresh Fruit Displays with Chocolate Fondue
• Full Dessert Tables: A Full Assortment of Home Baked Full Sized
  Pies, Cakes, Flans and Torts Beautiful Fresh Fruit Displays with Chocolate Fondue International Coffee Bar with Cordials and Coffee Toppings “Ice Cream” Sundae Bar Home Baked Cookies and rownies
  Chocolate Dipped Strawberries Your Selection of One Hot Dessert