Sample Menus
Passed Hors d'Oeuvres

Sushi Selection with Wasabi and Ginger Cod Cakes with Saffron Aioli
Vietnamese Summer Rolls with Mint and Cilantro
Seared Fresh Tuna on Cucumber with Lemon Grass
Lamb Borekas with Pomegranate Dip
Wild Mushroom Tartlet with White Truffle Oil
Chicken Sate on Skewers
BBQ Brisket on Baguette with Chipotle Glaze
Vegetable Somosas with Tamarind Dip
Spiced Beef Empanadas

Stations
(Optional)

Chicken Couscous with Pistachios, Currants,
Almonds, and Ras El Hanout
Served with Carrot Cumin Salad

Vegetable Chow Fun with Baby Bok Choy and Shiitakes
Scallion Pancakes

Whole Boned Roasted Salmon Stuffed with Chard
Served with Marinated Cucumbers and Mint

Selection of Manna miniature sweets passed at close.

Soft Drinks, Bottled Water

Hors d'Oeuvres

Vietnamese Summer Rolls with Mint and Cilantro
Cod Cakes with Saffron Aioli
Balinese Chicken Sate on Skewers
Lamb Borekas with Pomegranate Dip
Dates Stuffed with Spiced Veal
Rare Tuna on Cucumber with Seaweed Salad
Vegetable Indian Somosas with Tamarind Dip
Tomatoes filled with Tapenade
Negamaki with Scallion
Tamales with Butternut Squash and Currants

Stations

Chefs Preparing Sushi and Sashimi to Order

Carving Station: House Smoked BBQ Brisket, Pastrami, and Turkey
With
Chipotle Mayo, Pickles, Mustard, and Bread Basket

Stir Fried Chow Fun Noodles with Duck, Bok Choy, and Shiitakes
Served with Green Papaya Salad

Whole Boned Roasted Salmon Stuffed with Asparagus and Fresh Herbs
Served with Mesclun and Balsamic Vinaigrette

Arroz Con Pollo with Peas
Served with Sweet Plantains

Cold Soup Station: Cucumber-Dill, White Bean and Vegetables,
Roasted Yellow Pepper, and Gazpacho.
Served with Choice of Toppings

First Course

Summer Salad of Multi-Colored Baby Tomatoes, Fresh Corn off the Cob
And Sweet Peas with Micro Greens

Main Course

Choice of
Medallions of Rib Eye Roast with Merlot-Shallot Reduction
Or
Black Cod with Miso Glaze

Orzo and Chives
Mixed Seasonal Baby Vegetables with White Truffle Oil

Dessert

Peach Crumble with Vanilla Sabayon and Fresh Berries

Wedding Cake

Details to be Discussed

Cookies on the Table

Large Wedding Challah

Passed Hors d'Ouevres

Sushi Selection with Wasabi and Ginger
Lamb Borekas with Pomegranate Dip
Cod Cakes with Charmoula
Smoked Duck on Fig
Vietnamese Summer Rolls with Mint and Cilantro
Chicken Patties with Coriander and Harissa
Tomatoes filled with Tapenade

First Course

Wild Mushroom and Potato Brik on a Bed of Baby Arrugula
With Zaatar Vinaigrette

Main Course

Baby Lamb Chops with Preserved Lemon and Rosemary
Or
Halibut with Capers, Thyme, Black Olives
Couscous with Almonds, Pistachios, Saffron, Currants, etc.
Butternut Squash with Apricots, Chickpeas, and Caramelize Shallots

Dessert

Roasted Dates, Oranges, Pine Nuts and Honey Kataifi

Wedding Cake

(Details to be discussed)

Halvah, Baklava, and Turkish Delight

Coffee, Tea, Soft Drinks, Red and White Wine

Premium Bar, Champagne

Passed Hors d'Oeuvres
Down Stairs

Sushi Selection with Wasabi and Ginger
Cod Cake with Saffron Aioli
Vegetable Somosas with Tamarind Dip
Tuna Tartar in Oriental Tasting Spoons
Dates Stuffed with Chevre
Ravioli with Sage Creme
Corn Fritters with Cranberry Relish

Buffet

Whole Boned Roasted Salmon with Miso Glaze
Carved Tuna Steaks with Lemon Grass and Sesame Seeds
Black Barley with Edamame Beans and Shiitakes
Green Tea Soba Noodles with Cucumbers
Roasted Butternut Squash with Mild Thai Curry and Shallots
Baby Bok Choy, Jicama, and Haricots Verts with Chopped Hazelnuts
Mesclun with Grape Tomatoes and Balsamic Vinaigrette
Bread Basket with Traditional and Peasant Breads

Dessert

Sticky Toffee Tart with Creme Anglaise and
Fresh Berries

Manna Cookies on the Table: Biscotti, Chocolate, Guava,
Passion Fruit, Pecan, etc.

Large Challah

Coffee, Tea, Soft Drinks, Bottle Water
White Wine, Red Wine, Premium Open Bar

Passed Hors d'Oeuvres
Vietnamese Rice Paper Bundles with Sweet Vinegar Dip
Yemenite Melawah Bread with Zaatar
Steamed Veal Dumplings with Hoi Sin Sauce
Lamb Borekas with Pomegranate Dip
Wild Rice and Corn Pancakes with Cranberry Relish
Sun Dried Tomato and Fresh Basil Pinwheel
Potatoes Stuffed with Beef and Pomegranates
Pigs in Blankets with Dijon Mustard
Sushi Selection with Wasabi and Ginger

Mezze on the Table
Hummus
Babaganoush
Roasted Red Pepper Salad
Fatoush
Tabouli
Olives
Harissa
Pickles
Selection of Middle Eastern Bread

First Course
Lamb, Beef, and Vegetable Kebobs served with
Mujaddara (Rice-Lentil Pilaf)

Main Course
Choice of:
Chicken Tagine with Preserved Lemon and Olives on a bed of
a bed of Couscous with Vegetables, Pine Nuts, Pistachios,
Saffron, and Currants
Or
Chilean Sea Bass with Mint, Capers, Artichokes,
and Garbanzos

Dessert Buffet
Selection of Baklavas and other Middle Eastern Sweets
Halavah
Biscotti
Pecan Tarts
Lemon Bars
Dark Chocolate Squares
Fresh Fruit Basket

Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres
Water, White Wine and Mimosas to be passed during cocktails

Corn Pancakes with Chipotle Salsa
Sushi Selection with Wasabi and Ginger
Seared Fresh Tuna on Skewers
Pigs in a Blanket
Whitefish and Salmon Caviar in Potatoes
Vietnamese Rice Paper Bundles
Tandoori Chicken
Steamed Dumplings with Hoi Sin Sauce
Crudites with Two Dips

First Course
Tunisian Brik filled with Truffled Mashed Potatoes Mesclun with
BalsamicVinaigrette

Main Course
Choice of:
Beef Rib Eye with Wild Mushrooms
or
Chilean Sea Bass Provencal with Olives, Capers, and Rosemary
Stir Fried Wild Rice with Cranberries, Orange, and Ginger
Grilled Spring Vegetables with Sage and Thyme
Bread Basket on Table

Dessert Buffet
Chocolate Brownie Bar Mitzvah Cake
Passion Fruit Custard in Chocolate Cups
Rustic Apple Tart
Selection of Manna Miniatures
Fresh Fruit

Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres
Smoked Salmon on Cucumber with Preserved Lemon
Wild Rice Pancakes with Cranberry Relish
Provencal Pissaladiere (French Cheese-less Pizza)
Lamb Borekas with Pomegranate Dip
Vietnamese Rice Paper Bundles
Steamed Ginger/Veal Dumplings with Hoi Sin Dip
Seared Fresh Tuna on Skewers
Sun Dried Tomato Pinwheel with Fresh Basil

Stations
Thailand- Duck Pad Thai with Sprouts, and Oriental Vegetables
Green Papaya Salad
Sno-Peas and Long Beans in Lemon Grass/Coconut Milk Dressing

India-Pilau Matab ak-Old Fashioned Rice Pilaf with Sole
Bamia Khuta-Chicken with Okra and Tamarind
Piaju-Two Lentil Fritters with Lemon

Israel-Mezze-Babaganoush, Hummus, Falafel, Fatoush, Olives
Pickles, Breads, Harissa

First Course
Fresh Asparagus, Grilled Portobello Mushrooms, Porcini Glaze and
Crispy Won Tons

Main Course
Baby Cornish Hens Stuffed with Butternut Squash, Shallots, and
Apricots
Or
Chilean Sea Bass with SquashlShalbot/ Apricot, Chardonnay Reduction
on a bed of

Couscous with Saffron
Moroccan Spiced (Ras el Hanout) Vegetables:
Carrots, Potatoes, Parsnips, Zucchinis, and Peppers

Dessert
Three Tartlets: Chocolate, Passion Fruit, and Caramel
Served with Fresh Berries and Sabayon

Wedding Cake (to be discussed)
Passed Hors d'Oeuvres

Vietnamese Rice Paper Bundles
Steamed Fish Dumplings with Hoi Sin Dip
Seared Fresh Tuna With Ponzu Dip

Small Sake Bar

Main Course
Steamed Black Sea Bass with Ginger and Lemon Grass
Shiitake Mushrooms with Edamame Beans
Crispy Noodles with Sesame
Baby Bok Choy, Chinese Chives, and Lotus

Dessert
Frozen Persimmon Soufflé
Manna Miniature Sweets
Fresh Fruit
Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres
Smoked Salmon on Cucumber with Preserved Lemon
Wild Rice Pancakes with Cranberry Relish
Provencal Pissaladiere (French Cheese-less Pizza)
Lamb Borekas with Pomegranate Dip
Vietnamese Rice Paper Bundles
Steamed Ginger/Veal Dumplings with Hoi Sin Dip
Seared Fresh Tuna on Skewers
Sun Dried Tomato Pinwheel with Fresh Basil

Stations
Thailand- Duck Pad Thai with Sprouts, and Oriental Vegetables
Green Papaya Salad
Sno-Peas and Long Beans in Lemon Grass/Coconut Milk Dressing

India-Pilau Matab ak-Old Fashioned Rice Pilaf with Sole
Bamia Khuta-Chicken with Okra and Tamarind
Piaju-Two Lentil Fritters with Lemon

Israel-Mezze-Babaganoush, Hummus, Falafel, Fatoush, Olives
Pickles, Breads, Harissa

First Course
Fresh Asparagus, Grilled Portobello Mushrooms, Porcini Glaze and
Crispy Won Tons

Main Course
Baby Cornish Hens Stuffed with Butternut Squash, Shallots, and
Apricots
Or
Chilean Sea Bass with SquashlShalbot/ Apricot, Chardonnay Reduction
on a bed of

Couscous with Saffron
Moroccan Spiced (Ras el Hanout) Vegetables:
Carrots, Potatoes, Parsnips, Zucchinis, and Peppers

Dessert
Three Tartlets: Chocolate, Passion Fruit, and Caramel
Served with Fresh Berries and Sabayon

Wedding Cake (to be discussed)
Passed Hors d'Oeuvres
Vietnamese Rice Paper Bundles
Steamed Fish Dumplings with Hoi Sin Dip
Seared Fresh Tuna With Ponzu Dip

Small Sake Bar

Main Course
Steamed Black Sea Bass with Ginger and Lemon Grass
Shiitake Mushrooms with Edamame Beans
Crispy Noodles with Sesame
Baby Bok Choy, Chinese Chives, and Lotus

Dessert
Frozen Persimmon Soufflé
Manna Miniature Sweets
Fresh Fruit

Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres
Corn Pancakes with Cranberry Relish
Grilled Japanese Eggplant Pinwheel with Spiced Seaweed
Seared Shiitake Mushrooms on Skewers
Chicken Sate in Lettuce Cups
Borekas with Truffled Potatoes
Provencal Pissaladiere (French Cheese-less Pizza)
Artichoke Mousse Tartlet with Tapenade
Smoked Salmon on Cucumber with Capers
Crudités Basket

Stations
Sushi Station with Selection of Sashimi and Sushi
Made to order by Sushi Chefs

Vietnamese Rice Paper Bundles Made to Order
With Green Papaya Salad

First Course
Seared Duck on a bed of Mesclun With Crispy Won Tons
And Raspberry Vinaigrette

Main Course
Seared Salmon with Star Anise and Honey
Chow Fun Noodles with Sesame Seeds
Melange of Baby Vegetables with Ginger and Lemon Grass

Chicken with Black Bean Sauce Available as Silent Alternative

Dessert
Chocolate Sampler Plate: Warm Chocolate Tart, Chocolate Terrine,
Passion Fruit Mousse in Chocolate Cup
Fresh Berries and Sabayon

Chocolate-Apricot Bar Mitzvah Cake

French Rolls, Challah
Coffee, Tea, Lemon Petite Fours
Passed Hors d'Oeuvres
Sushi Selection: Makis, Sashimi and Sushi
Vietnamese Rice Paper Bundles with Noodles, Mint, and Cilantro
Steamed Veal/Ginger Dumplings
Lamb Borekas with Tamarind Dip
Smoked Salmon with Preserved Lemon
Provencal Pissaladiere
Corn Pancake with Cranberry Salsa
Beef Tamales with Chipotles

First Course
Cold Butternut Soup with Saffron, Cardamom, and Chives

Buffet Stations

Grilling
Jerk Chicken (Jamaican Flavor)
Tuna Kebobs with Sesame
Vegetables on Skewers with Fresh Herbs
Served on Grilled Bread with Condiments

Asian
Slivered Beef on a bed of Chow Fun Noodles with Black Beans and
Asian Greens
Shiitake Mushrooms, Edamame Beans, and Yellow Peppers
Oriental Salad of Green Papaya, Cucumber, Ginger and Scallion with
Lime/Lemon Grass Dressing

Middle Eastern
Couscous Royale with Merguez (Moroccan Sausage)
Fatoush (Israeli Salad with Pita Croutons and Pomegranate Sauce)
Shakshouka (North African Egg Dish with Roasted Red Peppers)
Selection of Peasant Breads and Harissa

Dessert
Warm Chocolate Tart with Fresh Berries and Halvah Sauce
Passed Hors d'Oeuvres
Vietnamese Rice Paper Bundles with Noodles, Mint, and Cilantro
Wild Rice and Corn Pancake with Cranberry Relish
Goat Cheese Tartlets with Fresh Thyme
Sun Dried Tomato Pinwheel with Pine Nuts and Fresh Basil
"Crab" Cake with Lime Salsa

Stations
Sushi made to order: Sashimi and Sushi

Persian Rice Pilaf with Saffron, Pistachios, and Currants

Humus, Babaganoush, Olives, and Pita on the Table

First Course
Wild Mushroom Ravioli with White Truffle and Herb Drizzle

Main Course
Balinese Flavored Chilean Sea Bass
Crispy Noodles with Sesame Noodles
Melange of Baby Vegetables

Dessert
Three Custards in Chocolate Cup:
Passion Fruit, Ginger/Vanilla, and White Chocolate/Nutmeg
Raspberry Sauce and Biscotti

Coffee, Tea, Soft Drinks, White Wine
Passed Hors d'Oeuvres
Fresh and Smoked Salmon on Cucumber with Capers
Yemenite Melawah with Zaatar
Sushi Selection with Wasabi and Ginger
Potatoes and Caviar with Vodka Shots
Beef Kebobs on Skewers
Veal Dumplings with Hoi sin Sauce
Vietnamese Rice Paper Bundles
Lamb Borekas with Pomegranate Dip
Polenta Wedges with Sun Dried Tomatoes and Fried Sage

First Course
Grilled Portobello Mushrooms and Asparagus on
Mesclun with Balsamic Vinaigrette

Main Course
Polenta/Sage Crusted Baby Cornish Hens
Or
Sesame/Black Pepper Crusted Fresh Tuna (Served Rare)
on a bed of
Fresh Corn off the Cobb, Haricots Verts,
Baby Tomatoes, Mixed Roasted Peppers, and Chives

Dessert
Warm Chocolate Tart with Vanilla Sabayon
and Melange of Fresh Berries

Wedding Cake/ $5 Supplement
To be discussed.

Coffee, Tea, Biscotti
Passed Hors d'Oeuvres
Vietnamese Rice Paper Bundles
Steamed Ginger/Beef Dumplings with Hoi sin Sauce
Wild Rice and Corn Pancakes with Cranberry Relish
Smoked Salmon on Cucumber with Spiced Seaweed
Balinese Chicken Sate on Skewers
Yemenite Melawah Bread with Zaatar
Crispy Duck Wontons with Lemon Grass
Sun Dried Tomato Tartlets with Basil

Stations
Sushi Made-to-Order: Sushi, Sashimi, and Makis

Lamb Couscous with Vcgctablcs, Currants, Pistachios, and Saffron
Served with Carrot-Mint Salad, Harissa, and
Middle-Eastern Breads

Carved Corned Beef, Pastrami, and Turkey
Served with Confetti Cole Slaw, Mustard,
Pickles and Rye Bread

First Course
Mesclun with Edible Flowers and Balsamic Vinaigrette

Main Course
Rib Eye Roast Crusted with Black Pepper-Merlot Sauce
Or
Salmon Crusted with Black Pepper-Lime Sauce

Caramelized Sweet Potatoes with Star Anise
Melange of Baby Vegetables with Fresh Herbs

Dessert
Warm Chocolate Tart with Honey Sabayon and Fresh Berries
Passed Hors d'Oeuvres
Vietnamese Rice Paper Bundles
Yemenite Melawah Bread with Zaatar
Cucumber/Avocado Roulade

First Course
Caribbean Flavored Fresh Tuna (Rare) With Mango and Lime
(One Salad for Vegetarian)

Main Course
Tamarind-Fig Marinated Baby Cornish Hens
On a Bed of Fresh Corn off the Cob and
Baby Tomatoes, Edamame, and Greens

Dessert
Cold Summer Fruit Soup with Late Harvest Riesling Chocolates

Coffee, Tea, Biscotti
Iced Tea, Soft Drinks

Manna Catering, Inc.
42-25 A Vernon Blvd., Long Island City, NY 11101
Tel. 212-966-3449 Fax: 347-472-4445

home