BAT MITZVAH DINNER
MENU
Hors D’ Oeuvres Tray Passed
Mango and Brie en Bouchee
Fresh Mango and Imported Brie
Cheese
Nestled in a Phyllo Pastry
Served Warm
Topped with Mango Garnish
Seared Ahi and Cucumber
With a Fresh Ginger Soy Sauce
Smoked Salmon Canapés
With Capers and Red Onions
Black Bread
Chicken and Pineapple Sate
With Coconut, Deep Fried
For the Kids…
Carrots Celery Mixed Bell Peppers (No Green) Ranch Dip
Swedish Fish Pretzels Hawaiian Popcorn
Dinner
(Wine to be Poured During
Dinner)
Challah Blessing
Course I
Field Greens
With Heirloom Tomatoes
Maui Onions, Upcountry Goat Cheese
And Fresh Basil
Served with a Balsamic
Vinaigrette
Chinese Dinner Rolls
Course II
Halibut Filets
With Lemon Herbs
Served with a Ginger
Lemongrass Sauce
Macadamia Nut Crusted Chicken
Served on a Bed of Papaya
Mango Salsa
Yukon
Mashed Potatoes
Haricot Verts
Course III
Dessert
Paradiso
Vanilla, Genoise
Mango/ Passionfruit Mousse
Coconut Mousse, Dark
Chocolate Stripes
Cape Gooseberry
Mango and Raspberry Sauce
Chocolate Fountain
Served with…
Bananas Strawberries Pineapple
Rice Crispies Marshmallows
Brownies
Biscotti / Madeleines
Coffee Station
(Coffee Also to be Poured at
Tables)
Regular Decaf
Tea
