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The Silver Platter Bar & Bat Mitzvah Menus

Celebrate your Bar & Bat Mitzvah with our Shabbat Dinner, Luncheon or Mitzvah Celebration menus


MITZVAH CELEBRATION

Cocktail Hour Passed Hors d’oeuvres

Duck Salad in a Crisp Wonton Cup, Savory Ratatouli Strudel, Wild Mushroom and Leek Spring Roll, With a Citrus Mint Sauce

Chef Attended Carving Station

Choice of either: Carved Steak au Poivre, Boneless Ribeye Steak with Tricolor Peppercorn Crust or Carved Rack of Lamb with Rosemary Peppercorn Sauce

Cajun Station

Cajun Grilled Whole Red Snapper In Essence of Cajun Spices

Salad Course

Mixed Greens with Caramelized Onions and Honey Glazed WalnutsWith a Sun-dried Tomato Vinaigrette

Entrée

Seared Breast of Chicken with Forrest Mushrooms And Artichokes Garlic Mashed Red Bliss Potatoes, Fresh Asparagus Spears Drizzled with a Lemon Caper Beurre Blanc Sauce

Dessert

White Chocolate and Cappuccino Mousses, layered with Hazelnut Dacquoise, and completed with a Café Au Lait Sauce


MITZVAH CELEBRATION: BUILD YOUR OWN BUFFET
Served with two main entrée choices or with three main entrée choices
Salad Selections (Choice of one)
*Additional cost per guest for plated salad course, (Salads with Cheese must be presented as a separate course*)

Hearts of Romaine Caesar Salad

with Parmesan, Romano, and Asiago Cheese and Garlic Herb Croutons

Baby Spinach with Lavender Scented Grilled Vegetables

With an Aged Balsamic Vinaigrette Dressing

Mixed Greens

with Caramelized Onions, Honey Glazed Walnuts, and Heirloom tomatoes with Sun-dried Tomato Vinaigrette Dressing

Salad of Oak Leaf Lettuce

with Toasted Walnuts, Roquefort Cheese, Asian Pear and a Ginger Balsamic Vinaigrette

California Butter Lettuce and tender Greens

with Water Chestnuts, Sesame Seeds, Scallions and a Honey Soy Dressing

Mesclun Greens

with Braised Wild Mushrooms and Maytag Blue Cheese with a Port Wine Vinaigrette Dressing

Greek Salad

with Nicoise Olives, Cucumbers, Red Onion, Feta Cheese, Cherry Tomatoes with a Garlic Romano Dressing


Entrée Selections (Choice of Two or Three)
**Can be set up as a carving station (add chef attendant)

Sesame Crusted Tuna

with a Ginger Soy Demi-Glaze

Sage Roasted Turkey Breasts**

with Orange Apricot Chutney

Macadamia Nut Crusted Chilean Sea Bass

with Warm Pineapple Salsa

Mediterranean Baked Chicken

with Olives, Sun-dried Tomatoes, and Capers with a Pommery Mustard Sauce

Pan Fried Georgia Rainbow Trout

with Bourbon Pecan Butter

Chicken Breasts with Peaches

Glazed with Peach Schnapps with a Fresh Peach Chutney

Smoked Chicken Ravioli

in a Cajun Cream Sauce

Louisiana Snapper Creole

simmered in Cajun Spices

Norwegian Salmon and Wild Mushrooms**

Wrapped in Puff Pastry, Champagne Cream Sauce

Roast Veal with Michigan Sun-dried Cherries**

Sliced and served with a Port Wine Sauce

Boneless Leg of Lamb with Rosemary and Herb Crust**

Sliced and served with Fresh Mint Sauce

Oven Roasted Free Range Chicken

with Maple Pecan Crust

Prime Rib of Beef**

with Mushroom Au Jus & Caramelized Onion Compote

Lemon Caper Breast of Chicken

with a White Wine Beurre Blanc Sauce

Marinated London Broil

with Three Mushroom Sauce

Halibut with Sambol Vinaigrette

and Wasabi Cream Sauce

Boneless Breast of Chicken Medallions

Stuffed with Sun-dried Tomatoes, Artichokes, and Fresh Basil

Bowtie Pasta with Seared Salmon

in a White Wine Seafood Veloute

Salmon Cakes with Assorted Toppings:

Crispy Vidalia Onions, Black Bean Salsa, Chunky Walnut Pesto, Papaya Mango Salsa


Starch Selections (Choice of Two)

Penne Puttenesca

Tomatoes, Capers, Olives, and Roasted Red Peppers

Bowtie Pasta

with Grilled Vegetables in a Spicy Basil Marinara Sauce

Tri-Colored Rotini Pasta

with Fresh Spinach, and Black Olives in a Roasted Red Pepper Sauce

Potato and Parsnip Gratin

Cayenne Whipped Sweet Potatoes

Baby New Potatoes

Pan Roasted with Garlic and Fresh Rosemary

Roasted Garlic Mashed Red Skin Potatoes

Lemon Pepper Potatoes Boulangere

Sautéed Polenta

with Vegetable Ragu

Spicy Black Bean Cakes

Basmati Rice Pilaf

Wild and Long Grain Rice

with Dried Cranberries and Toasted Pecans

Wild Mushroom and Asparagus Cous Cous


Vegetable Selections (Choice of Two)

Rosemary Roasted Butternut Squash

Steamed Broccoli and Cauliflower Polonaise

Asian Vegetable Stir Fry

California Marinated and Flame Grilled Vegetables

Sauteed Green Beans with Portobello Mushrooms

in a Rosemary Garlic Sauce

Sugar Snap Peas

in Brown Butter

Honey Glazed Carrots with White Grapes

Summer Vegetable Ratatouille

Sauteed Summer Squash and Zucchini

with Italian Herbs and Toasted Pine Nuts


See our Shabbat Dinner and Luncheon menus



ADDITIONAL SERVICES AVAILABLE
Tenting ~ Entertainment ~ Centerpieces ~ Table Numbers ~ Place Cards
Name Tags ~ Event Lighting ~ Event Design ~ Favors ~ Hospitality Bags
Floral Décor ~ Invitations ~ Transportation ~ Professional Service Staff
Three Passed Hors D’oeuvres ~ Coffee Service ~ China and Glassware
Linens available in assorted colors ~ Cloth Napkins folded at each place setting

The holidays are just around the corner. To plan your event, please email The Silver Platter today!
Click Here to Email The Silver Platter




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