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Baby Lamb Chops Duxelle
Miniature Beef Wellingtons
Spring Baby Lamb Chops
Chicken Nega Maki with Wasabi Dip
Coconut Macadamia Nut Chicken, Pineapple Relish
Mediterranean Vegetable Tartlet
Salmon Caviar, Warm Potato Blinis
Artichoke & Scallion Beignet, Jalapeño Aioli
Southwestern Wonton, Black Beans, Scallions, Roasted Pepper Avocado Salsa
Duck and Dried Cherry Pancakes
Barquettes of Duck Confit
Tuscan Pizza, Tomatoes, Onion, Fennel and Olives
Minted Lamb Dumpling, Sake
Wild Mushroom Risotto Cake, Onion Confit
Sweet Butternut Squash and Pignolis in Phyllo Cups
Peking Duck Roll
Sesame Tuna over Japanese Radish, Ginger Sauce
Tuna Taco, Tropical Fruit Salsa
Macadamia Nut Crusted Turkey
Cajun Snapper, Sweet Potato Crisp and Corn Relish


Poached Norwegian Salmon Display with Dill Sauce
Sushi and Sashimi Bar - Beautifully Displayed Sushi and Sashimi, accompanied by chopsticks, Japanese Horseradish, Ginger, Soy Sauce, Wasabi and Handrolls
Sliced Nova Scotia Salmon Display with Bagelettes


Grilled Chicken with Raspberry Kiwi Glaze
Braised Sweetbreads with B�chamel Sauce
Veal Francaise



Rack of Lamb...Baby Lamb Chops...Rack of Veal...Boneless Veal Roast
Whole Lamb, carved to order, accompanied by Pita Bread, Chopped Israeli Salad, Persian Rice, Tabouli Salad and Babaganoush
Yellowfin Tuna, carved to order by the Chef, served with Red Bell Pepper Coulis on Pumpernickel Rusks
Scottish Smoked Salmon, carved to order, served with Capers, Finely Chopped Onions, Lemon Wedges and Pumpernickel Rusks


Freshly made Crepe Shells, filled with your choice of Ratatouille or Spinach with Mushrooms


Sushi Chef will roll Fresh California Rolls, Futo and Teka Maki. Presented on elegant mirror displays, served with Wasabi Mustard, Pickled Ginger, Soy Sauce and Chop Sticks


Our Chef will flamb� Filet of Beef with Shallots, Mushrooms and a Burgundy Sauce


Cold Poached Salmon, Cucumber Dill Sauce
Poached Salmon in Puff Pastry, Champagne Sauce
Paper thin Scottish Smoked Salmon, Garnished with Fried Caper Flowers, accompanied by Herbed Salad in a Gaufrette Basket
Gravlox Rosette served over Frisse Greens and Yukon Gold Potato Fingers, dressed with Wasabi Ginger Vinaigrette, garnished with Fried Capers
Melange of grilled Vegetables to include Eggplant, Squash, Zucchini, Yellow, Red and Green Peppers, presented on a bed of Red Oak Lettuce, garnished with Haricot Vert and Balsamic Vinaigrette


Cajun Tuna Steak, Tri-Colored Pepper Sauce
Chateaubriand, B�arnaise Sauce
Rack of Lamb
Mandarin Long Island Duck
Veal Chop marinated in Garlic and Pomegranate topped with Tomato Jam and Onion Frizzles
Rolled Stuffed Chicken Breast with Wilted Spinach and Shallots
Duet Plate


Served Desserts - Duet, Triple or Quadruple Dessert Plate
Custom Designed Occasion Cakes (Circus, Sports, Heart-Shaped, etc.)
Viennese Displays
Dessert Stations
Dessert Carts
International Coffee Bar
Frozen Drink Bar


Carnival Games
Magicians
Decorators
Caricaturists
Video Games
Bands/DJ's

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