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Stuffed Mushroom Crowns, Florentine
Tempura of Fresh Vegetables, Hoison Sauce
Sesame Chicken
Steak on Garlic Bread
Franks en Croute, Dijon Dip
Spanikopitas
Old Fashioned Potatos Pancakes, Applesauce
Teriyaki Beef Kabobs or Teriyaki Chicken Kabobs
Pastrami Wrapped Dates or Pineapple
Artichoke Bottoms topped with Grilled Marinated Vegetables
Roulade of Smoked Salmon, Petite Bagelette
Assorted Miniature Knishes, Mustard Dip
Grilled Eggplant with Sundried Tomato on Garlic Round
Curried Chicken on Endive petals
Red Bliss Potatoes with Caviar
Chicken Fahitas, Salsa Sauce
Brochetta
Chicken Eggrolls, Duck Sauce
Melon and Smoked Turkey
Turkey Satay, Peanut Sauce
Oriental Dumplings
Smoked Salmon and Heart of Palm
Grilled Potabello Mushrook Purses
Grilled Vegetable Croustades


Stuffed Cabbage
Stuffed Derma with Sauteed Onions
Swedish Meatballs
Rigatoni with Broccoli, Garlic & Oil
Veal Scallopine Francaise
Chicken Hudson Valley
Farfalle Pasta Pommodoro
Pepper Steak with Egg Barley
Barbequed Steakbits
Tortellini with Sauteed Vegetables and a Tomato Basil Sauce
Hawaiian Chicken with White Rice
Beef Bourguignonne with Egg Barley
Penne with Pink Vodka Sauce


Authentic Sushi Station - Our Sushi Chef, dressed in Authentic Japanese Garb, will roll Fresh California Rolls, Futo, Maki and teka Maki Sushi presented on elegant mirror displays, with Wasabi Mustard, Pickled Ginger, Soy Sauce & Chop Sticks

Grilled Fresh Ahi Tuna Station - prepared for you guests on an oversized flat top grill and served with a Ginger Teriyaki Glaze and Roasted Red Pepper Nage

Carving of Sugar-Cured Corned Beef, Pastrami and Roast Turkey - served on Cocktail Rye, garnished with Pickle Chips, Sour Tomato Wedges and cranberry Relish

Carving of London Broil - served on Garlic Toast Points, garnished with Ripe and Green Olives

Stir-Fry Wok Station - Choose from the following:
Stir-Fry Chciken Medallions, Oriental Vegatables and Hoison Sauce
Stir-Fry Beef and Broccoli
Stir-Fry Hawaiian Chicken
Stir-Fry Cashew Chicken
All to be served with LoMein, Fried Rice or White Rice

Steak Diane Station

Crepe Station - for table-top preparation of Spinach and Mushroom Crepes

Pasta Station - featuring your choice of (2) Pastats and (2) Sauces from the following:
Penne, Ziti, Farfalle or Rigatoni Pasta
Bolognese, Pommodoro, Tomato & Basil or Garlic & Oil

Israeli Station - featuring Falafel, Humus, Tehini, Israeli Salad and Pita bread


Red & Black Caviar Display with Accompaniments
Beautifully Decorated Whitefish Salad Display with Petite Bagelettes
Fresh Tropical Fruit Display
Fresh Vegetable Crudite Display with Dip
Chopped Liver Display
Assorted Marinated Grilled Vegetables
Deluxe Cold Canape Display


Water Excelsior, Lemon Slice
Challah for Motzi
Fresh Rolls and Herbed Margarine


Decorated Seasonal Fruit Plate
Vegetable Crepe, Bechamel Sauce
Chicken & Mushroom Crepe
Beef Turnover, Classic Sauce
Ragout of Mushrooms Vol Au Vent
Tomato Tortilla Wrap with Grilled Vegetables, Humus and Alfalfa Sprouts, served over a bed of Fresh Mesculan Greens


Elaborate Tossed Seasonal Sald with Dressing
Mesculan Mix with Dressing
Mediterranean Salad
Bibb, Red and Green Leaf Lettuce, Carrot Flowers, Cucmber Discs, Cherry Tomatoes, Radicchio, Radish Flowers, Mushrooms, Hearts of Artichokes and Colossal Olives, served with out Special Dijon Vinaigrette Dressing


Your guest will be given a choice of the following (4) Entrees:
Prime Rib of Beef, Au Jus
Boneless Breast of Chicken with Wilted Spinach & Shallots, Julienne Vegetables
Poached Salmon, Dill Sauce
Vegetarian Plate of Marinated Grilled Vegetables over Cous Cous
or
A Duet Plate will be served to your guest featuring Chateaubriand, Rosemary Garni and Boneless Breast of Chicken with Wilted Spinach & Shallots, Julienne Vegetables

Accompanied by Tri-Colored Vegetables and Golden Yukon Potatoes


A Quadruple Dessert Plate will be presented to your guests to include a Chocolate Ambrosia Flower accented with Mango & Raspberry Sorbet nestled in Phyllo Baskets, served with White Chocolate Mousse and Glazed Poached Pear
Silver Tray Sampler on each table featuring Chocolate Dipped Fruits, Halavah, Wrapped Chocolates, Cookies and Mini Pastries
Complete Coffee service with Herbed Teas


Chinaware and Silverware
All Necessary Kitchen Staff
Front End Personnel - to include Maitre D' and Floor Manager

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