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