Palisadium

Hors D’oeuvres

As 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

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“Baby” lamb chops with roasted garlic and mint aoli
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Asian barbecued beef salad with apples and crispy shallots
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Shrimp fritters with apricot dipping sauce
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“Gazpacho” filled cucumber cups
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Prosciutto wrapped shrimp with Gran marinier glaze
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Pistachio crusted gorgonzola and mascarpone “grape” truffles
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Wild mushroom phyllo spikes
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Eggplant caponata topped Montasio “Fricco” chips
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Sesame crusted chicken with sweet miso dip
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Confit of duck and corn fritters with a raspberry shallot dipping sauce
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Brie and green apple quesadillas with apricot dipping sauce
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Chicken and napa salad tartlets with toasted peanuts
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Arancini “Tiny” risotto balls with peas and parmigiano
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Crab cakes with citrus remoulade
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Spicy tuna tartar cornucopia with wasabi crème fraiche
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Rare cooked filet mignon atop garlic rusks with arugula pesto
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Lobster quesadillas with coriander green sauce
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Sautéed Thai chicken on a bed of unsalted peanuts
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Cocktail Reception Stations
Lavish stations can adorn any room during the cocktail hour. These stations will be garnished with artistically arranged
décor to appeal to the eye as well as the palate. Please choose from the following stations:

Carving Station
(Select 2)

Whole Roasted and Rosso Montalcino Braised Veal Shanks “Osso Bucco”
Asian Marinated Grilled Flank Steak with a Hoisen Glaze and Napa Salad
Boneless Roasted Breast of Turkey with a Focaccia Dressing and Herbed Gravy
Whole Roasted Salmon Sides with Lemon Basil Crust and Dijon Aioli
Traditional Corned Beef carved to order and served with Sauerkraut, Grainy Mustard, Russian Dressing, and Fresh Rye
Bread
Slow Cooked Boneless Leg of Lamb stuffed with Herbs and served with Pan Juices

This station will include an assortment of home baked bread, flatbreads and herbed butters

A Season in Tuscany

Grilled Zucchini and Eggplant with Grilled Onions.

A selection of Imported and Domestic Cheeses including
Baked Brie, Goat Cheese and Basil Roulade.
Marinated vegetables will include artichokes, cauliflower and mushrooms.
Assorted olives and spiced nuts.
Large baskets of Parmesan and Montasio cheese straws.
Homed Foccacia and Flatbreads
Vegetable crudités with assorted dips.

Pasta Station
Pastas
(Select 1)
Penne, Farfalle, Mezza Rigatoni, Fusilli

Sauces
(Select 2)
Pomodoro, Ala Vodka, Alfredo, Bolognese, Pesto Creme

Toppings
(Select 6)
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Broccoli, Sausage, Pancetta, Parmigiano, Mozzarella, Grilled Vegetables, Cannellini Beans, Grilled Chicken, Sautéed
Shrimp, Wild Mushrooms, Peas, Prosciutto, Ricotta

“Salad Station”
Our servers with create a salad of your liking to order, mixed in hard wood salad bowls and plated for your
guests can include:

“The Greens”
Romaine
Muscling Greens
Young Spinach

“The Toppings”
Sliced grape tomatoes
Chickpeas
Black beans
Crispy onions
Foccacia croutons
Cucumbers
Red onion
Shredded carrots
Pitted olives
Shaved celery
Fresh mushrooms
Fresh peppers
Blanched Broccoli
Steamed cauliflower
Diced grilled chicken

“The Dressings”
Balsamic Vinaigrette
Roasted garlic Champagne Vinaigrette
Cider and Herb Vinaigrette

Classics from Syria and the Middle East

In the center of the room we will feature the classic foods of Syria for the family and their guests to enjoy. This
station will include:

“Kibbeh Nabelsieh” meat filled dome shaped bulgar pastries

“Sambousek bi lahm” savory meat and pignoli pastries
“Fatayer bi Sabanikh” young spinach and scallion tartlets
“Laham b’Ajeen” tamarind meat pies topped with toasted pignoli
Israeli Salad with fresh Tomatoes, Cucumbers nad parsley
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Grilled Zucchini and Eggplant with grilled onions.
Traditional Tabbouleh

Marinated vegetables will include:

Bassal bel khal (minted pickled onions)
“Salat Shwandar Maslook” sweet beet salad with Tamarind
Khodrawat bel Khal (marinated raw vegetables with balsamic vinegar)
“Salatit Banjan” roasted eggplant and garlic salad with fresh parsley

Assorted olives and spiced nuts

An assortment of Spreads and toppings to include:

Muhammara (seasoned walnut and Pomegranate Pesto from Syriah)
Classic Hummus
Baba Ghanooj

An assortment of crispy and soft breads

Salmon Station
In the style of the automat chefs will plate and present small salmon plates throughout the windows to guests.
This station can include:

Seared salmon with wild herbs served in Martini glasses with sweet corn and orzo salad
Classic Smoked Salmon with cucumber and dill salad garnished with soft pumpernickel and Dijon
Pastry wrapped salmon wellington with spinach and mushrooms

Quesadillas and Fajita Bar

Large baskets of Tortilla chips and salsa and guacamole will fill the table while the attendant grills to Order

Quesadillas
(Select 3)
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.

Fajitas
(Select 2)
Fajittas with classic flour tortillas accompanied by your choice of one:
Grilled chicken with caramelized onions and julienne peppers
Hot oven roasted flank steak with red and yellow peppers
Pork loin sliced with cajun red tomato confit
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“Mock Sushi” Martini Station

Sticky black rice with sliced Ahi tuna, frizzled pickled ginger and wasabi puree
Rice 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

(Select 3)

Potato and feta cheese fritters

Polonaise stuffed
Horseradish crusted
Hazelnut and dried apricot
Saffron tabbouleh
Swiss chard and wild rice

Served with the following condiments:

Curried eggplant chutney
Black bean hummus
Dried fava bean and mint paste
Pickled chipolini onions
Spiced nuts
Baked pita chips and crostini

Escabeche Station
(Select 3)

Plate torched salmon with burnt onion jam or frissee salad

Traditional sea scallop ceviche with a corn and rice salad
Shrimp escabèche atop pearl couscous and mango salsa drizzled with mango syrup
Savory lobster and coconut panna cotta with minted basil syrup

Morocco
(Select 3)

Savory Bestilla pie made with lamb or chicken

Chermoula rubbed grilled breast of chicken and Moroccan olive salad
Lentil and rice salad with tart lemon, tomatoes and goat cheese.
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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

Assorted dips and spreads to include:

Fava bean and mint paste
Cilantro rubbed eggplant puree
Spiced crushed chickpeas
Assorted curry scented crostini

Seafood Extravaganza*

An array of seafoods will adorn the table to include:

Lemon poached jumbo shrimp cocktail with traditional cocktail sauce

Jumbo crab claws chilled in ice
Hand shucked clams and oysters on the half shell with port wine mignonette sauce
New Zealand green mussels with champagne vinaigrette

*Additional Charges Will Apply

Heights of Asia

Asian chicken sauteed to order and topped on Sesame dressed noodles

An assortment of Sushi and sashimi
Assorted steamed dim sum in bamboo steamer baskets with schecuan soy glaze
Sesame oil and ginger dressed cucumber salad with a julienne of scallions.

Grand Central Station

Classics from the streets of New York

Warm salted Pretzels with spicy mustard

Dirty water dogs with Saurkraut
Miniature ruben sandwiches with melted swiss
Potato knishes

Burger Bar

Tiny burger “sliders served in potato buns with an assortment of toppings to include:

Sautéed Mushrooms, Blue cheese, Mozzarella cheese,

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caramelized onions, ketchup ,barbecue sauce, pickles and crispy bacon

Timpano

Featured in the great movie “The 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 whopping 75 pounds when completed
served with sweet tomato sauce on the side.

Sushi

Our manned classic style sushi and sashimi bar will consist of an abundance of the classics prepared here in the
Palisadium kitchens.

Crudite
Mountains 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.

Dinner Menu
Salads

Mixed baby green lettuces with cider vinaigrette,

oven dried cranberry and spiced nut garnish
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Baby spinach salad garnished with oven roasted pears,
herbed croutons and mustard vinaigrette
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Roasted beet and goat cheese napoleon with young greens
and champagne viniagrette with chilled asparagus
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Traditional Pazanella Salad of greens, basil,
bread and red onions with Balsamic vinegar
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Tomato and Mozzarella Tower with fricco chip and balsamic syrup
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Watermelon and cucumber salad with feta
cheese and greens garnished with cider viniagrette
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Traditional Caesar salad with oversized croutons and shaved Parmesan cheese
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Tomato and herbed Chevre tart accompanied by
balsamic dressed young arugula and pignoli salad

Middle Course

Savory crepes filled with fresh artichoke hearts and mascarpone cheese, gratineed with imported Romano cheese
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Warm herbed goat cheese soufflé with grilled zucchini and yellow squash
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Grand Marnier glazed shrimp wrapped in prosciutto atop roasted beet risotto and garnished with shaved ricotta salata*
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Risotto of wild roasted mushrooms scented with porcini mushroom stock and dusted with fresh thyme leaves
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A towering salad of lemon poached jumbo shrimp, angel hair pasta and baby field greens garnished with hoisin dressing
and sprinkled with black sesame seeds
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Pasta trio of your choice
(Ask for suggestions)
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Crab, Avocado and mango salad garnished with micro greens and mango coulis
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Oversized Tortellini with Classic bolognese sauce and shaved Pecorino
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“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

Entrée

The following are some of our Entrée choices for you and your guests.
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Wild mushroom stuffed French breasts of chicken enveloped in a red wine demi-glace
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Pan seared salmon served atop ginger and garlic caramelized carrots and topped with frizzled leeks
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Herb rubbed slow cooked prime rib of beef au jus
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Grilled filet of beef topped with grilled Portobello mushrooms and brandy peppercorn sauce
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Horseradish crusted filet of salmon served on a bed of dilled hot house cucumbers and topped with a vodka butter sauce
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Classic lemon scented chicken scaloppini with herbs and white wine
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Nobu style Black Cod served with wasabi whipped potato and ginger gratineed young bok choy
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Hand carved vegetable stuffed filet mignon with port wine sauce
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Prosciutto and fontina topped boneless breast of chicken serve with a sage and white wine sauce
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Pastry wrapped, herb stuffed boneless breast of chicken with a champagne sauce and a winter vegetable torte
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Toasted hazelnut and dried apricot crusted grouper served atop coconut braised leeks with a swirl of spicy harissa
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Herb crusted Chicken medallions with grilled pickled fennel and anise scented demi-glace
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Basil and tomato topped charred filet of beef with Red wine glace
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Rosemary and garlic crusted New Zealand baby lamb chops served in their own juices*
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Chianti Braised boneless Short Ribs with firm polenta
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Rare cooked Tuna steak with lemon caper butter and an Asian inspired rice cake and vegetable timbale*
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Grilled tenderloin of veal atop with wild mushroom cream capped with late harvest roasted vegetable compote*

*Additional Charges May Apply

Dessert

Free form raspberry Napoleon with fresh berries, pastry cream and whipped cream, served in a pool of red raspberry sauce
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Chocolate diamond shaped gateau garnished with fresh seasonal berries, a pool of raspberry sauce and whipped cream
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Warm pastry wrapped roast apples accompanied by cinnamon crème anglaise
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Banana and pecan “Hummingbird” cake with Southern style frosting and torched bananas
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Pistachio “Baklava” bathed in Cordon Bleu brandy syrup
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“Cornflakes and Milk” our chocolate bark accompanied by a sweet Amaretto scented Panna Cotta
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Red wine Poached Pear Tart and pumpkinseed toffee
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Fresh seasonal berries topped with espresso zabaglione and garnished with honey biscotti
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Classic molten chocolate cake with berry topped Cooked Cream
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Chocolate ganache filled sweet crepe coated with chocolate and served with a swirl of a ginger caramel sauce
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Passed miniature sweets can include a variety of brownie squares, pecan diamonds, lemon bars, and a variety of the pastry
chef’s whims

Beverages
House Selection of White and Red Wine, Champagne
Imported and Domestic Beer
Full Open Bar (list available on request)
Assorted Juice, Sodas, Mineral Water

FLORIST:
We recommend Spitz and Peck Floral Design
Wade Bernsby
19 West Northfield Road
Livingston, NJ 07390

AUDIO VISUAL + ENTERTAINMENT:

We recommend NY Lounge Decor
Nicole De Vito
Nicole@nyloungedecor.com

VALET PARKING:
Pricing Available on Request

Contact Information:
Patrice Antolotti
Director of Catering
201-224-2211
patrice@palisadiumusa.com