Palisadium

Hors Doeuvres
As guests arrive they will be greeted by tuxedo clad waiters with artfully arranged trays of hors doeuvres that can include:
Baby lamb chops with roasted garlic and mint aoli Shrimp fritters with apricot dipping sauce Gazpacho filled cucumber cups Prosciutto wrapped shrimp with Gran Marnier glaze Wild mushroom phyllo spikes Eggplant caponata topped Montasio Fricco chips Sesame crusted chicken with sweet miso dip 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 Parmigiano Crab cakes with citrus remoulade Spicy tuna tartar cornucopia with wasabi crme fraiche Rare cooked filet mignon atop garlic rusks with arugula pesto Lobster quesadillas with coriander green sauce Sauted Thai chicken on a bed of unsalted peanuts Jumbo poached shrimp with classic cocktail sauce Vegetable spring roll with sweet and sour sauce Tomato gele with fresh mozzarella and basil California roll with soy sauce

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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 dcor to appeal to the eye as well as the palate. Please choose from the following stations:

Bruschetta Bar
An assortment of grilled and crisped European-style breads accompanied by a variety of toppings to include: Classic mozzarella, tomato, and onion Black olive tapenade Eggplant caponata White bean rosemary pt Tomato gele with basil Traditional hummus Roasted eggplant and pepper salad Cucumber, tomato and parsley salad Breads: grilled ciabatta, Tuscan bread, extra-virgin croustades, fresh focaccia

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 Homemade focaccia and flatbreads Vegetable crudits with assorted dips

Italian Feast Station

(Counts as two stations)

This station will be served with assorted breads and mixed olives Imported Parmigiano and Provolone cheeses Sliced Mortadella and Soppressata Mozzarella and tomato caprese Ravioli marinara Eggplant rollatini Sun-dried tomatoes Frutti di Mare Shrimp cocktail Lemon chicken Crispy-fried calamari with spicy tomato sauce Fresh clams on the half shell with classic cocktail sauce and cut lemons Mixed marinated vegetables and mushrooms

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Carving Station
(Select 2)

Whole-roasted and Rosso de 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 Slow-cooked boneless leg of lamb stuffed with herbs and served with pan juices Double-cut grilled rib-eye au jus This station will include an assortment of home baked bread, flatbreads and herbed butters

Pasta Station
Pastas Penne, Farfalle, Mezzi Rigatoni, Fusilli Sauces Pomodoro, Ala Vodka, Alfredo, Bolognese, Pesto Creme Toppings Broccoli, sausage, pancetta, Parmigiano, mozzarella, grilled vegetables, cannellini beans, grilled chicken, sauted shrimp, wild mushrooms, peas, prosciutto, ricotta
(Select 6) (Select 2) (Select 1)

Timpano
Featured in the blockbuster movie The Big Night An oversized pasta pie encrusted with a savory pastry shell and filled with an assortment of Southern Italian favorites including four cheeses, penne pasta, slow cooked sausage and meatballs. Weighing in at a whopping 75 pounds when completed and served with sweet tomato sauce on the side, your guests are sure to be impressed! Crudits 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.

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Quesadillas and Fajita Bar
Large baskets of Tortilla chips with salsa and guacamole will fill the table while the attendant grills to order Quesadillas 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 Fajitas with classic flour tortillas accompanied by your choice of: 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
(Select 2) (Select 3)

Escabche Station
(Select 3)

Plate torched salmon with burnt onion jam or frise salad Traditional sea scallop ceviche with a corn and rice salad Shrimp escabche atop pearl couscous and mango salsa drizzled with mango syrup Savory lobster and coconut panna cotta with minted basil syrup

Exotic Vegetable Station

(Select 3)

Potato and feta cheese fritters Polonaise stuffed mixed vegetables Horseradish crusted mixed vegetables Hazelnut and dried apricot Saffron tabbouleh Swiss chard and wild rice This station is accompanied with all of the following: curried eggplant chutney, black bean hummus, dried fava bean and mint paste, Pickled chipolini onions, spiced nuts, baked pita chips and crostini

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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 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 May Apply

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

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.

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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: Sauted Mushrooms, Blue cheese, Mozzarella cheese, Caramelized onions, ketchup, barbecue sauce, pickles and crispy bacon

Dinner Menu

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Salads
Mixed 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 vinaigrette 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 Endive salad with toasted walnuts, blue cheese and poached pears Traditional Caesar salad with oversized croutons and shaved Parmesan cheese Tomato and herbed chvre 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 Grand Marnier glazed shrimp wrapped in prosciutto atop roasted beet risotto, garnished with shaved ricotta salata 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 hoisin dressing and sprinkled with black sesame seeds Crab, avocado and mango salad garnished with micro greens and mango coulis Oversized ravioli with Classic Bolognese sauce and shaved Pecorino 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 Penne a la vodka topped with fresh ricotta cheese Goat cheese and poached pear cobbler with spinach salad

Entre
The following are some of our Entre choices for you and your guests.

Palisadium
Wild mushroom stuffed 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 Grilled rib-eye au jus Grilled filet of beef topped with grilled Portobello mushrooms and brandy peppercorn sauce Cucumber-dill salmon with horseradish aioli Classic lemon scented chicken scaloppini 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 Asparagus and Mascarpone breast of chicken wrapped in crispy phyllo dough with champagne veloutte Tomato and basil topped grilled sea bass Herb crusted chicken medallions with grilled pickled fennel and anise scented demi-glace 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* Chianti-braised boneless Short Ribs Rare cooked Tuna steak with lemon caper butter and an Asian inspired rice cake and vegetable timbale* 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 Warm pastry wrapped roast apples accompanied by cinnamon crme 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 chefs whims

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