Hors D’oeuvresAs guests arrive they will be greeted by tuxedo clad waiters with artfully arranged trays

of hors d’oeuvres that can include:

Almond dusted honey and rosemary scented goat cheese truffles

Baby lamb chops with roasted garlic and mint aoli

Asian barbecued beef salad with apples and crispy shallots

Shrimp fritters with apricot dipping sauce

Gazpacho filled cucumber cups

Prosciutto wrapped shrimp with Gran marinier glaze

Pistachio crusted gorgonzola and mascarpone grape truffles

Wild mushroom phyllo spikes

Eggplant caponata topped Montasio Fricco chips

Sesame crusted chicken with sweet miso dip

Hors D’oeuvres(Continued)

Confit of duck and corn fritters with a raspberry shallot dipping sauce

Brie and green apple quesadillas with apricot dipping sauce

Chicken and napa salad tartlets with toasted peanuts

Arancini tiny risotto balls with peas and parmegiano

Crab cakes with citrus remoulade

Spicy tuna tartar cornucopia with wasabi creme fraiche

Rare cooked filet mignon atop garlic rusks with arugula pesto

Lobster quesadillas with coriander green sauce

Sauteed �ai chicken on a bed of unsalted peanuts

Tiny tomato and ementhal tartlets

Cocktail Party StationsLavish stations can adorn any room during the cocktail hour. �ese stations will be

garnished with artistically arranged décor to appeal to the eye as well as the food will appeal to the pallet. Please choose from the following stations:

Carving StationWhole roasted and Roso Montalcino braised Veal Shanks Osso Bucco

Asian marinated grilled flank steak with a hoisen glaze and napa saladBoneless roasted breast of turkey with a focaccia dressing and herbed gravy

Whole roasted salmon sides with lemon basil crust and Dijon aioliTraditional corned beef carved to order and served with sauerkraut, grainy mustard,

Russian dressing, and fresh rye breadSlow cooked boneless leg of lamb stuffed with herbs and served with pan juices

�is station will include an assortment of home baked bread flatbreads and herbed butters

A Season in TuscanyKeeping in mind the seasons finest ingredients and décor for stations accordingly we

shall decorate and garnish each table with these things in mind. �e food will be:

Grilled Zucchini and Eggplant with grilled onionsA selection of Imported cheeses including a baked Brie and goat cheese and basil roulade

Marinated vegetables will include artichokes, cauliflower and mushroomsAssorted olives and spiced nuts

Large baskets of Parmesan and Montasio cheese strawsHomed Foccacia and Flatbreads

Vegetable crudite with assorted dips

Cocktail Party StationsPasta

Guests have their choice of sauce and toppings on a chosen pasta and accompanying the station will be one baked style pasta

Pastas (choose one)Penne, Farfalle, Mezza rigatoni, Fussili

Sauces (choose two)Pomadora, Ala Vodka, Alfredo, Bolognese, Pesto creme

Toppings (choose six)Broccoli, sausage, Pancetta, parmegiano, mozzarella, grilled dice vegetables, cannelini

beans, grilled chicken, sauteed shrimp, wild mushrooms, peas, Prosciutto, ricotta

Quesadillas and Fajitta BarLarge baskets of Tortilla chips and salsa and guacamole will fill the table while a waiter

or chef will be grilling the Quesadillas to order. Choose three:

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.

Fajittas with classic flour tortillas accompanied by your choice of Fajitta filling (choose one)Grilled chicken with caramelized onions and julienne peppers

Hot oven roasted flank steak with red and yellow peppersPork loin sliced with cajun red tomato confit

Cocktail Party StationsMock Sushi Martini Station

Martini glasses are lined like soldiers on a long table with an assortment of sushi ingredients based appetizers that can include:

Sticky black rice with sliced Ahi tuna, frizzled pickled ginger and wasabi pureeRice wine scented sticky rice with marinated seared filet of beef and scallion confit

Sesame dressed soba noodles topped with sake and hoisin glazed shrimp

Exotic Vegetable Station (Choose three)

Potato and feta cheese frittersPolonaise stuffed

Horseradish crustedHazelnut and dried apricot

Saffron tabbouleh Swiss chard and wild rice

Served with the following condiments: (Choose three)

Curried eggplant chutneyBlack bean hummus

Dried fava bean and mint pastePickled chipolini onions

Spiced nutsBaked pita chips and crostini

Cocktail Party Stations Escabeche Station

(Choose three)Plate torched salmon with burnt onion jam or frissee saladTraditional sea scallop seviche with a corn and rice salad

Shrimp escabèche atop pearl couscous and mango salsa drizzled with mango syrupSavory lobster and coconut panna cotta with minted basil syrup

Morocco (Choose three)

Savory Bestilla pie made with lamb or chickenChermoula rubbed grilled breast of chicken and Moroccan olive salad

Lentil and rice salad with tart lemon, tomatoes and goat cheese.Spicy lamb Kefta stuffed apples in a chili fused saffron syrup

Minted couscous stuffed smoked salmon roulade with a spicy onion relish Grilled shrimp in an almond, raisin and oven dried tomato salad with lemon dressing

Seafood ExtravaganzaA cream colored draped table will be covered with crushed ice and garnished with

fresh lemons and bright green blanched seaweed. An array of seafoods will adorn the table to include:

Lemon poached jumbo shrimp cocktail with traditional cocktail sauceJumbo crab claws chilled in Ice

Hand shucked clams and oysters on the half shell with port wine mignonette sauceNew Zealand green mussels with champagne vinaigrette

Cocktail Party StationsHeights of Asia

Black table linens will mask the look of large woks and steamer baskets with the true scents of Asian foods. �is station can include:

Asian chicken sauteed to order and topped on Sesame dressed noodles in Asian to-go boxes or small plates

An assortment of Sushi and sashimiAssorted steamed dim sum in bamboo steamer baskets with schecuan soy glaze

Sesame oil and ginger dressed cucumber salad with a julienne of scallions

New York grand CentralClassics from the streets of New YorkWarm salted Pretzels with spicy mustard

Dirty water dogs with SaurkrautMiniature ruben sandwiches with melted swiss

Potato knishes

Burger BarTiny burger “sliders served in Potato buns with an assortment of toppings to include:Sauteed mushrooms, Blue cheese, Mozzarella cheese, caramelized onions, ketchup ,barbecue

sauce, pickles and crispy bacon

Cocktail Party StationsTimpano

Featured in the great movie “�e Big Night”An oversized pasta pie encrusted in a savory pastry shell filled with an assortment of

Southern Italian Favorites including four cheeses, Penne pasta, slow cooked sausages and meatballs weighing in a wopping 75 pounds when completed served with sweet tomato

sauce on the side

SushiOur manned classic style sushi and sashimi bar will consist of an abundance of the

classics prepared here in the palisadium kitchens.

CruditeMountains of seasonal fruit and domestic cheeses will adorn a large round table while

sweet crisp carved vegetables with assorted dips and crackers are placed all around.

�ese stations are merely suggestions we will provide more ideas on requests

SaladsMixed baby green lettuces with cider vinaigrette, oven dried cranberry and

Spiced nut garnish

Baby spinach salad garnished with oven roasted pears, herbed croutons and mustard vinaigrette

Roasted beet and goat cheese napoleon with young greens and champagne viniagrette with chilled asparagus

Traditional Pazanella Salad of greens, basil, bread and red onions with Balsamic vinegar

Tomato and Mozzarella Tower with fricco chip and balsamic syrup

Watermelon and cucumber salad with fetta cheese and greens garnished with cider viniagrette

Traditional Caesar salad with oversized croutons and shaved Parmesan cheese

Tomato and herbed Chevre tart accompanied by balsamic dressed young arugula and pignoli salad

Middle CourseSavory crepes filled with fresh artichoke hearts and mascarpone cheese, gratineed with

imported Romano cheese

Warm herbed goat cheese soufflé with grilled zucchini and yellow squash

Grand Marnier glazed shrimp wrapped in prosciutto atop roasted beet risotto and garnished with shaved ricotta Salata (supplement)

Risotto of wild roasted mushrooms scented with porcini mushroom stock and dusted with fresh thyme leaves

A towering salad of lemon poached jumbo shrimp, angel hair pasta and baby field greens garnished with hoisen dressing and sprinkled with black sesame seeds

�Pasta trio of your choice (ask for suggestions)

Crab, Avocado and mango salad garnished with micro greens and mango coulis

Oversized Tortelloni with Classic bolognese sauce and shaved Pecorinio

“Bruschetta trio” Large wedges of grilled Tuscan bread are topped with an assortment of toppings to include: Tomato and fresh basil, Black olive tapenade and eggplant caponata

Entrees�e following are some of our Entrée choices for you and your guests.

Wild mushroom stuffed French breasts of chicken enveloped in a red wine demi glace

Pan seared salmon served atop ginger and garlic caramelized carrots and topped with frizzled leeks

Herb rubbed slow cooked prime rib of beef aujus

Grilled filet of beef topped with grilled portabello mushrooms and brandy peppercorn sauce

Horseradish crusted filet of salmon served on a bed of dilled hot house cucumbers and topped with a vodka butter sauce

Classic lemon scented chicken scallopini with herbs and white wine

Nobu style Black Cod served with wasabi whipped potato and ginger gratineed young bok choy

Hand carved vegetable stuffed filet mignon with port wine sauce

Prosciutto and fontina topped boneless breast of chicken serve with a sage and white wine sauce

Pastry wrapped, herb stuffed boneless breast of chicken with a champagne sauce and a winter vegetable torte

Toasted hazelnut and dried apricot crusted grouper served atop coconut braised leeks with a swirl of spicy harissa

EntreesHerb crusted Chicken medallions with grilled pickled fennel and anise scented demiglace

Basil and tomato topped charred filet of beef with red wine glace

Rosemary and garlic crusted New Zealand baby lamb chops served in their own juices (supplement)

Chianti Braised boneless Shortribs with firm polenta

Rare cooked Tuna steak with lemon caper butter and an Asian inspired rice cake and vegetable timbale (supplement)

Grilled tenderloin of veal atop with wild mushroom cream capped with late harvest roasted vegetable compote (supplement)

�e seasonal vegetables are the chef ’s choice to ensure the seasonality and availability of the freshest and best product we can purchase

DessertFree form raspberry Napoleon with fresh berries, pastry cream and whipped cream, served

in a pool of red raspberry sauce

Chocolate diamond shaped gateau garnished with fresh seasonal berries, a pool of raspberry sauce and whipped cream

Warm pastry wrapped roast apples accompanied by cinnamon crème anglaise

Banana and pecan “Hummingbird” cake with Southern style frosting and torched bananas

Pistachio “Baklava” bathed in Cordon Bleu brandy syrup

“Cornflakes and Milk” our chocolate bark accompanied by a sweet Amaretto scented Panna Cotta

Red wine Poached Pear Tart and pumpkinseed toffee

Fresh seasonal berries topped with espresso zabaglione and garnished with honey biscotti

Classic molten chocolate cake with berry topped Cooked Cream

Chocolate ganache filled sweet crepe coated with chocolate and served with a swirl of a ginger caramel sauce

Passed miniature sweets can include a variety of brownie squares, pecan diamonds, lemon bars, and a variety of the pastry chef ’s whims

An optional Wedding cake of your choice can be offered instead of the plated dessert or you can have both for an additional cost

Dessert Options(Additional costs apply)

Seasonal platters of fruit for the table

Espresso and cappuccino bar can be offered to your guests for an additional fee

A stationary dessert table with assorted plated desserts of your choice

Premium top shelf liquor is served according to your event package

Young adult menu’s are available on request and priced accordingly

Additional ServicesWe at Palisadium USA are here to make your event not only spectacular the day of the

party, but to help you in planning every step of the way. We can help you with your Florist, Photographer, Videographer, Music, Entertainment, limousines etc. We also work with the best event planners in the business and can give you our recommendations if your planning

something to coincide with the rest of your event