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MITZVAH MENU BUTLER PASSED HORS D’OEUVRES PLEASE SELECT EIGHT ENGLISH PEA BLINI Carrot, Snow Pea Gremolata, Wasabi Pea FARMER’S DEVILED EGGS Vadouvan Spice, Black Olive Soil, Micro Celery (gf) ASPARAGUS & SHIITAKE SOY-GLAZED SUMMER ROLL Creamy Soy Sauce (gf) BURRATA PEPPERONATA TART Basil Chiffonade SPANAKOPITA Spinach & Feta Turnover* MOZZARELLA CUP Cherry Tomato, Pine Nuts, Capers & Pesto CUBED WATERMELON & FETA CHEESE Sweet Balsamic Drizzle CHILLED ENGLISH PEA SOUP Mint (gf) WATERMELON GAZPACHO Cilantro Leaf (gf) POTATO CORNET Portobello Mousse & Sorrel (gf) SAVORY TART TATIN Onion Jam, Roasted Cherry Tomatoes & Chervil MAC & CHEESE BITE Truffle Gouda, Arugula Pesto* AVOCADO TOAST Radish, Lemon, Fennel, Toasted Bread (v) HUDSON VALLEY SUCCOTASH TART Sunchoke Puree & Crispy Kale (v) GUACAMOLE BLUE CORN CHIP Coriander Leaves (gf) (v) FAVA BEAN & ZUCCHINI CRUDO Squash Cup (gf) (v) WATERMELON RADISH TACO Smoked Tofu & Pickled Habanero (gf) (v) MIGHTY MUSHROOM MAKI ROLL Enoki Mushrooms, Baked Tofu, Braised Shiitake & Micro Arugula, Shiitake Truffle Sauce (gf) (v) SPICY MANGO MAKI ROLL Black Rice, Avocado, Mango, English Cucumber & Spicy Veggies (gf) (v) CONTINUES ON NEXT PAGE ➣ *Items are served hot · (gf) = Gluten Free · (v) = Vegan 1 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 ➢ CONTINUED FROM LAST PAGE BUTLER PASSED HORS D’OEUVRES COCONUT SHRIMP Apricot Mustard Sauce* PETITE LOBSTER ROLL Toasted Brioche & Chives NAPOLEON OF SMOKED SALMON Horseradish Cream & Dill TUNA TARTARE Persian Cucumber, Yuzu, Crème Fraîche (gf) BLOODY MARY SHRIMP Black Pepper-Horseradish Bloody Mary Shooter (gf) MISO-GLAZED BASS BITE Quinoa Sticky Rice & Nori (gf) SNAPPER CEVICHE Plantain Crisp (gf) TUNA POKE Soy, Furikake & Sesame Tuile (gf) FISH TACO Habanero Aioli, Pickled Cabbage & Crispy Corn Tortilla (gf) SMOKED SALMON PAVE Citrus-Dill Crème Fraîche, Wild Arugula CAVIAR Crème Fraîche, Blini HERBED CRUSTED CRAB CAKE Pimento-Lime Aioli* BUFFALO CHICKEN SPRING ROLL Blue Cheese & Scallion Sauce* PULLED ROASTED CHICKEN Green Chili, Polenta Cake* (gf) CHICKEN & WAFFLE Maple Butter & Syrup, Crispy Kale* SPICY CHICKEN MEATBALL Bread Skewer, Blue Cheese Sauce* ROASTED CHICKEN Truffle Cream, Sorrel SPICY THAI CHICKEN Lettuce Cup (gf) KOREAN CHICKEN BITE Gochujang Fried Chicken, Kimchi Slaw & Sriracha Aioli* CRISPY DUCK WONTON Napa Cabbage & Sake-Plum Sauce* PEKING DUCK ROLL Scallion Threads & Hoisin CONTINUES ON NEXT PAGE ➣ *Items are served hot · (gf) = Gluten Free · (v) = Vegan 2 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 ➢ CONTINUED FROM LAST PAGE BUTLER PASSED HORS D’OEUVRES CUBAN SANDWICH Roasted Pork & Swiss Cheese* PULLED PORK TACO Chili Braised Pork, Radish Slaw, Corn Tortilla* (gf) SUNNY SIDE UP BLT Quail Egg, Black Pepper Aioli, Brioche Toast SPAGHETTI & MEATBALL Lamb, Fra Diavolo Sauce* LAMB TAGINE HAND PIE Spiced Greek Yogurt* BONELESS LAMB CHOP Pretzel Stick & Mint Chimichurri HERB CRUSTED NEW ZEALAND BABY LAMB LOLLIPOP Cilantro-Mint Labneh* (gf) (Supplemental) STEAK FRITES Seared Sirloin, Horseradish & Potato Gaufrette (gf) BBQ SHORT RIB Roasted Poblano & Stone Ground Grit Cake* (gf) BUNLESS BEEF SLIDER Lettuce, & Tomato* (gf) KOREAN BEEF BITE Gochujang, Cucumber Kimchi, Crispy Garlic* (gf) REUBEN FRITTERS Corned Beef, Sauerkraut, Swiss Cheese & Russian Dressing* PETIT FILET "WELLINGTON" Forest Mushroom Duxelle, Horseradish Aioli, Gougère* BEEF SHORT RIB TARTELETTE Corn Purée, Chive, Tomato Marmalade* SIRLOIN SLIDER Tomato Jam & Pickle* SHORT RIB TOSTADA Corn Tortilla, Radish, Cilantro, Chipotle Crema & Chili Demi Glaze* (gf) TRADITIONAL FRANKS IN A BLANKET Spicy Brown Mustard* BAR SNACKS CRISPY MISO ALPHABET & WASABI PEAS TRUFFLE POTATO CHIPS *Items are served hot · (gf) = Gluten Free · (v) = Vegan 3 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 STATIONS VEGETABLE CARVERY CHEF ATTENDANT REQUIRED VEGETABLE ASH CRUSTED ROASTED ROOTS RUSSETS Sweet Potato & Yams SWEET PAPRIKA CRUSTED SQUASH OLIVE CRUSTED YELLOW SQUASH HONEY & FLOWER CRUSTED EGGPLANT EMBER ROASTED CABBAGE CHARRED VADOUVAN CAULIFLOWER WHOLE HEAD BROCCOLI ACCOMPANIMENTS Green Garlic Cream · Pickled Vegetable Chimichurri · Fava Bean Hummus · Kimchi Salsa Habanero Romanesco · Burnt Carrot Harissa · Oil Cured Cherry Tomato Compote White Anchovy Bagna Cauda · Horseradish Cream TUSCAN TABLE FLAMING ALFREDO PENNE Served in a Parmesan Reggiano Hollowed Cheese Wheel DUO OF BRUSCHETTA Artichoke-Parmesan & Pepperonata SELECTION OF ITALIAN CHEESES SELECTION OF CHARCUTERIE MEATS ACCOMPANIMENTS Roasted Piperade · Pearl Onion Agrodolce · Cornichons · Dijon & Whole Grain Mustard ASSORTED BREADS Pugliese, Stirato, Ciabatta 4 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 STATIONS ITALIAN BISTRO ARTICHOKE ARTISANAL PIZZA Soppressata, Mozzarella & Arugula MARGHERITA ARTISANAL PIZZA Fresh Tomato, Mozzarella, & Basil SHORT RIB GARGHANELLI BOLOGNESE CHEESE TORTELLINI Hen of the Woods Mushrooms, Gaeta Olive & Basil Pesto ANTIPASTI VEGETABLES Yellow & Zucchini Squash, Red & Yellow Peppers, Eggplant, Herbed Citrus Oil ACCOMPANIMENTS Garlic Infused Olive Oil · Basil Pesto · Red Pepper Flakes · Oregano · Grated Parmesan Fresh Ground Peppercorns · Marinated Olives · Marinated Mushrooms BUILD-YOUR-OWN BURRATA BAR CREAMY BURRATA SEASONAL MARKET HEIRLOOM TOMATOES ROASTED EGGPLANT CAPONATA SWEET & SPICY PEPPERONATA CRISPY QUINOA GREMOLATA KALAMATA OLIVE SLIVERS ACCOMPANIMENTS Fresh Basil · Balsamic Reduction · Olive Oil · Sea Salt Fresh Ground Peppercorns · Grilled Tuscan Bread PAN-ASIAN SPICY AROMATIC CHICKEN Red Chili & Sichuan Peppercorn VEGETABLE CHOW MEIN Served in Take Out Boxes with Chopsticks VEGETABLE FRIED RICE CHINESE BROCCOLI Roasted Garlic & Hoisin PAN FRIED DUMPLINGS Assortment of Vegetable, Pork, & Chicken Displayed in Bamboo Steamers with Cabbage Leaves DISPLAYED MAKI SUSHI ROLL ASSORTMENT California Roll, Spicy Tuna Roll, Salmon Cucumber Roll ACCOMPANIMENTS Wonton Crisps · Red Chili Sauces · Sweet Chili Sauce · Hot Mustard Wasabi · Soy Sauce · Pickled Ginger 5 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 STATIONS MEATBALL SHOP CLASSIC BEEF MEATBALLS IN CHUNKY TOMATO SAUCE TURKEY MEATBALLS IN PARMESAN CREAM SAUCE VEGAN “MEAT” BALLS IN MARINARA SAUCE CHICKEN MEATBALLS IN BUFFALO SAUCE TRADITIONAL CAESAR SALAD Parmesan, Sourdough Croutons, Capers, & Caesar Dressing CAVATELLI Mushroom, Pea Pesto & Ricotta Salata ACCOMPANIMENTS Potato Rolls · Blue Cheese Sauce · Parmesan · Red Pepper Flakes MEDITERRANEAN TAGINE SPICE CHICKEN KEBAB Lemon, Cumin, Ginger, Saffron & Turmeric, Skewered with Olives & Sweet Red Peppers ROSEMARY LEMON MARINATED LAMB SKEWER Raita Sauce CLASSIC GREEK SALAD Tomatoes, Onion, Cucumber, Pepper, Kalamata Olives, Feta Cheese, Olive Oil & Black Pepper TOASTED ISRAELI COUSCOUS Grilled Vegetables, Lemon, Olive Oil and Oven Roasted Tomatoes SPANAKOPITA Spinach & Feta Turnover ACCOMPANIMENTS Red Pepper Hummus · Classic Hummus · Tzatziki · Baba Ganoush Artichoke & Parmesan Dip · Pita & Garlic Crostini 6 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 STATIONS PRESSED P LE AS E S E LE CT FO U R PEPPER CRUSTED ROAST BEEF & CHEDDAR Ciabatta BUFFALO CHICKEN & BLUE CHEESE Hero Roll TURKEY & SMOKED GOUDA Sourdough BUFFALO MOZZARELLA Sun Dried Tomato & Basil, Pizza Bianca GOAT CHEESE Cranberry Onion Jam, Walnut Raisin Bread TUMBLEWEED Cheddar, Bacon, Multi Grain KALE & FETA Ciabatta BABY MIXED GREEN SALAD TOASTED ISRAELI COUS COUS Grilled Vegetables, Lemon, Olive Oil and Oven Roasted Tomatoes ACCOMPANIMENTS Kettle Chips · Balsamic Vinaigrette KOREAN BBQ MARINATED SHORT RIB KALBI Bibb Lettuce SPICY CHICKEN Red Chili PAN FRIED VEGETABLE DUMPLINGS VEGETABLE JAPCHAE Sweet Potato Noodles, Chili Flakes, Mushrooms, Spinach, Carrot, Onion JICAMA MANGO SLAW Chili Lime Dressing ACCOMPANIMENTS ASSORTED KOREAN PICKLES Kimchee, Pickled Daikon, Cucumbers & Jalapeño · Scallion Salad · Ssamjang 7 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 STATIONS SLIDER BAR PLEASE SELECT FOUR SMOKED BRISKET BANH MI Tondo Piccolo LAMB MERGEUZ Caraway Braised Cabbage, Grain Mustard, Pretzel Roll SEARED CHEDDAR SLIDER Tomato Jam, Fried Onions, Thunder Pickles, Potato Roll GRILLED SALMON SLIDER Fennel-Citrus Slaw, Spring Garlic Labne, Tondo Piccolo FRESH MOZZARELLA TOMATO & BASIL Balsamic Vinaigrette, Ciabatta Roll BEET & FETA Tomato Jam, Alfalfa Sprouts, Brioche Roll VEGGIE SLIDER Tomato Jam, Alfalfa Sprouts, Potato Roll CHICKEN PARMESAN SLIDER Fresh Mozzarella, Marinara & Garlic Knot LOBSTER ROLL Chives, Buttered Brioche MARYLAND CRABCAKE SLIDER Remoulade, Potato Roll ACCOMPANIMENTS Housemade Kettle Chips & Dips · Blue Cheese-Bacon Dip · Green Goddess Aji Amarillo Crème Fraiche TAQUERIA FRIED SNAPPER TACO Jalapeño Crema & Lime SWEET & SPICY SHORT RIB TACO CHICKEN TINGA TACO TACU TACU TACO Corn Taco Shell (v) (gf) CHIPS Plantain Ribbons, Blue Corn Tortilla Chips, Yucca Chips DIPS Black Bean Salsa, Guacamole, Salsa Verde, Peach & Habanero Salsa ACCOMPANIMENTS Cilantro · Cotija · Hot Sauce · Limes Wedges 8 ZIEGFELD BALLROOM 141 WEST 54TH STREET, NEW YORK, NY 10019 | 212.268.9400 STATIONS TASTE OF SPAIN SEAFOOD PAELLA Shrimp, Scallops, Chorizo, Piquillo Peppers, Lemon Zest PATATAS BRAVAS Roasted Garlic Aioli GRILLED SHRIMP Pimento Aioli SPINACH & MANCHEGO EMPANADA SANGRIA WINE DISPLAY ACCOMPANIMENTS Citrus Cured Olives · Chimichurri · Shishito Peppers MAC-N-CHEESE BAR CHEF ATTENDANT REQUIRED THREE CHEESE MAC-N-CHEESE Elbow Pasta,
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    N°5 COMMANDES DU LUNDI 30 AVRIL AU DIMANCHE 27 MAI 2018 croquegel.com -15% 9,30 7,90 OFFRE DE LANCEMENT Saucisse brasse campagnarde Réf:4599 Le sachet de 1kg. gp Croque Gel Nord - SAS au capital de 80.000€ - RCS Lille 382 732 998 - Création Partner’s Communication - Impression FOT Lyon - Ne pas jeter sur la voie publique. FOT Lyon Communication - Impression - SAS au capital de 80.000€ RCS Lille 382 732 998 Création Partner’s Gel Nord Croque pour toutes commandes du 30/04/2018 au 27/05/2018 Prix TTC valables en France Metropolitaine 00-48.indd 2 14/03/2018 17:49 4 Week-end Barbecue 6 Week-end Breton 8 Week-end Provençal Profi tez de beaux week-ends gourmands avec Croque Gel. Spécialités de régions et 10 Week-end Familial recettes qui annoncent l’été, préparez-vous à être totalement détendus ! 12 Fête des glaces C’est l’heure de faire une pause et de 14 changer d’air. Du Nord au Sud, entre siestes Produits du Nord sur la plage et barbecues entre amis, découvrez les saveurs qui font voyager. 16 Veggie Croque Gel vous emmène en balade gourmande. 18 Fête des mamans Délicieux week-ends ! 20 Traiteur 22 Produits cuisinés NOUVEAU 24 Légumes 25 Viandes et volailles 28 Produits de la mer 30 Pâtisserie Commandez en ligne ! Rendez-vous sur notre nouveau site internet avec encore plus d’idées gourmandes et de bons produits 32 Glaces à découvrir : www.croquegel.com Saveurs Lapin de Viande Bovine Le Porc Programme de fi délité Croc + en Or France Française Français URE ÉRIE SUP ITÉ AL QU IE T N A R A G Faites le plein de cadeaux ! Label Rouge Certifi é Certifi é Convient aux Agriculture Agriculture végétariens (régime Biologique Biologique (eu) lacto ovo végétarien) OFFRE DE BIENVENUE Recevez 50 pts dès votre adhésion au programme de fi délité Croc + ! Pêche Française Critères Indication Pêche durable MSC Qualité Certifi és Géographique Protégée votre cadeau 200 +6 Ces «pictos» vous permettront de réussir à coup Points Points sûr les plats que nous vous proposons.
  • Hawaiian Menu Ideas

    Hawaiian Menu Ideas

    Wilma Lott Catering Traditional Buffet Sample Menu #1 Grilled Tri Tip with Roasted Garlic Au Jus (Carving Station) Roasted Chicken Breast with Rosemary Apricot Glaze Yukon Gold Garlic Mashed Potatoes Grilled Mixed Seasonal Vegetables Spring Mix Salad w/Strawberries, Feta, Red Onion, & Candied Pecans; served w/Honey-Balsamic Vinaigrette Fresh Fruit Arrangement with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #2 Grilled Salmon with a Lemon & Caper Buerre Blanc Sauce Chicken Marbella Basmati Rice with Scallions Grilled Zucchini, Peppers & Carrots with Olive Oil & Rosemary Spring Mix Salad w/Feta, Artichoke Hearts, Sundried Tomato, Black Olives, Red Onion; served w/Creamy Italian Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rolls with Butter Sample Menu #3 (vegetarian) Stuffed Portobello Mushroom Butternut Squash Ravioli with Sage Browned-Butter Sauce Yukon Gold Mashed Potatoes w/Truffle Oil & Chives Ratatouille Spring Mix Salad w/Apples, Pears, Gorgonzola, Red Onion, & Candied Walnuts; served w/Raspberry Vinaigrette Fresh Fruit Platter with Complimentary Fruit Carving Decoration Handmade Rosemary Rolls with Butter Sample Menu #4 Grilled Tri-Tip w/Roasted Red Pepper Sauce (Carving Station) Fusilli Pasta w/Hot Pepper Vodka, Sun Dried Tomato Cream Sauce Gemelli Pasta w/Grilled Chicken, Candied Walnuts, Grapes, Light Gorgonzola Cream Sauce Mushroom Risotto Sautéed Seasonal Mixed Vegetables Caesar Salad w/fresh parmesan & homemade croutons Fresh Fruit Platter with Complimentary
  • Meni TABOR EDIT 2016

    Meni TABOR EDIT 2016

    RED WINES TRI MORAVE - Temet, 14,5% - Jagodina, Srbija 0.75l 2250 PROKUPAC - Ivanovic, 13,2% - Župa, Srbija 0.75l 2100 KREMEN - Matalj, 12,5% - Negotin, Srbija 0.75l 2200 CABERNET & MERLOT - Cilić, 13,5% - Jagodina, Srbija 0.75l 2350 CRVENI ZAPIS - Janko, 14% - Smederevo, Srbija 0.75l 2200 ŽIVOT TEČE - Zvonko Bogdan, 12% - Palić, Srbija 0.75l 2400 MONTEPULCIANO - Marina Cvetić, 14,5% - Abruzzo, Italija 0.75l 4650 CABERNET SAUVIGNON - Radovanović, 12,5% - Krnjevo, Srbija 0.75l 2000 TVRDOŠKO CRNO - Manastir Tvrdoš, 12% - Trebinje, BIH 0.75l 2550 ZLATAN PLAVAC GRAND CRU - Plenković, 15% - Hvar, Hrvatska 0.75l 9000 BRUNELLO DI MONTALCINO - Casanova di Neri, 14,5% - Toscana, Italija 0.75l 9200 AURELIUS - Kovačević, 13,5%, Irig, Srbija 0.75l 2250 CHIANTI SUPERIORE D.O.C.G, Santa Cristina, 13% - Toscana, Italija 0.75l 2350 CABERNET - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1200 VRANAC PRO CORDE - 13. jul Plantaže, 12,5% - Podgorica, Crna Gora 0.75l 1700 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.75l 1050 VRANAC - 13. jul, 12,5% - Podgorica, Crna Gora 0.187l 390 DINGAČ - Matuško, 14,2% - Pelješac, Hrvatska 0.75l 4800 POSTUP - Matuško, 13,3% - Pelješac, Hrvatska 0.75l 4650 KRATOŠIJA - Tikveš, 12% - Tikvesko vinogorje, Makedonija 0.75l 1050 MALBEC - Chakana, 14% - Mendoza, Argentina 0.75l 2250 MALBEC RESERVA - Chakana, 13,9% - Mendoza, Argentina 0.75l 2900 CABERNET SAUVIGNON RESERVA - Chakana, 14,5% - Mendoza, Argentina 0.75l 2900 FABULA LAGUM - Chichateau 14,5% - Šišatovac, Srbija 0.75l 3400 GRAFFITI - Bjelica 14%, Novi Sad, Srbija 0.75l 2990 BAMBINO NERO - Chichateau 13% - Šišatovac, Srbija 0.75l 1900 REGENT - Aleksandrović 13,5% - Topola, Srbija 0.75l 2700 VLADIKA - 13, Jul Plantaže 14% - Podgorica, Crna Gora 0.75l 2250 TGA ZA JUG -Tikveš 12,5% - Tikveš, Makedonija 0.75l 1200 DAILY MENU 1.
  • Making Vibrant Mediterranean Bread Salads Toss Peak-Of-The-Season Vegetables, Fragrant Olive Oil, and Yesterday’S Bread for Some Spectacular Summer Salads

    Making Vibrant Mediterranean Bread Salads Toss Peak-Of-The-Season Vegetables, Fragrant Olive Oil, and Yesterday’S Bread for Some Spectacular Summer Salads

    Making Vibrant Mediterranean Bread Salads Toss peak-of-the-season vegetables, fragrant olive oil, and yesterday’s bread for some spectacular summer salads BY JOANNE WEIR he first time you eat a bread salad, you’ll won- Tder why you’ve never had one before. Imagine a sandwich of ripe tomatoes, crisp cucumbers, thin slices of sweet onion, and sprigs of fresh herbs be- tween thick slices of a chewy, European-style bread. Then imagine tearing that sandwich into pieces, dousing it with vinegar and fragrant olive oil, and tossing it all together in a bowl, and you’ll have an idea of the irresistible combination of textures and flavors that are found in bread salads. In the Med- iterranean, bread salads have been around for cen- turies. They’re part of a culture that knows well how to make a feast from the humblest of foods, even stale bread. A STURDY LOAF FOR A HEARTY SALAD When making bread salad, no ingredient is more im- portant than the bread itself. Bread salads were born of the rustic loaves characteristic of the Mediter- ranean. You should look for the same style of loaf when making your bread salads. You need a sturdy, flavorful loaf that can stand up to a vinaigrette and other wet ingredients like tomatoes without turning to mush. This is no place for plastic-wrapped over- processed white bread. Fresh bread can ruin a bread salad. It becomes soggy too quickly. Be sure your bread is sufficiently stale—at least three days old. When I’m craving a bread salad and the only bread in the house is fresh, I cheat and dry the bread in the oven.