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Kiddush Salad Presentation Tuna Salad Cold Sesame Noodles Wild Rice and Mandarin Orange Salad Greek Salad Tabouli Orzo Salad with Broccoli and Cashews Tomato, Mozzarella Salad with Fresh Basil Tortellini Primavera with Light Vinaigrette Cream Cheese - Plain and Scallion Nachos, Guacamole and Salsa Assorted Mini Bagels and Breads Grapes and Strawberries
Dessert Station Assorted Cookies and Brownies Punch Coffee and Tea
Evening
Butlered Hors d' Oeuvres Moroccan Cigars Served with Tahini Boneless Duck Served on a Bed of Lettuce with a Hot and Spicy Sauce and Almonds Chicken Eggrolls Served with a Duck Sauce and Hot Mustard Teriyaki Beef Strips Served on a Skewer Potato Pancakes Served with a Parve Sour Cream and Apple Sauce Wild Mushroom Beggar's Purses Served with a Roasted Garlic Sauce Filo Cups Filled with Spinach and a Sun Dried Tomato Pesto Mustard Marinated Beef Served on a Fig Pancake and with a Honey Dressing Assorted Nori Rolls Served with a Wasabi, Soy Sauce and Pickled Ginger
Dinner First Course Sliced Tri-color Tomatoes Drizzled with Olive Oil, Lemon Juice and Cracked Fresh Pepper Served with Arugula and Watercress, Hearts of Palm and Roasted Corn Silver Bread Baskets Filled with a Selection of Breads and Rolls Margarine Roses on Each Table Entree Chicken Napoleon - Herbed Chicken Breast Medallions, Layered with Roasted Red Peppers and Portabella Mushrooms, and Served with Asparagus, Israeli Couscous with Diced Vegetables and a Roasted Garlic Sauce
Vegetable Turners Available as Alternative Entrée for Vegetarians Dessert Mixed Berry Streusel Served with Parve Whipped Cream, Candied Berries, Raspberry Sauce, Vanilla Anglaise, Cinnamon Crisp and a Fanned Strawberry Coffee and Tea Children's Menu First Course Fried Dough Served with Powdered Sugar Entrée Pretzel Chicken - Chicken Breast Coated with Mustard Barbecue Sauce, and Served with Honey Barbecue Sauce, Mashed Potatoes and Asparagus
Dessert Bat Mitzvah Cake Served with Tofutti and Hot Fudge Sauce |
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