Manna Catering - Sample Menus

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Sample Menus


Passed Hors d'Oeuvres Sushi Selection with Wasabi and Ginger Cod Cakes with Saffron Aioli Vietnamese Summer Rolls with Mint and Cilantro Seared Fresh Tuna on Cucumber with Lemon Grass Lamb Borekas with Pomegranate Dip Wild Mushroom Tartlet with White Truffle Oil Chicken Sate on Skewers BBQ Brisket on Baguette with Chipotle Glaze Vegetable Somosas with Tamarind Dip Spiced Beef Empanadas Stations (Optional) Chicken Couscous with Pistachios, Currants, Almonds, and Ras El Hanout Served with Carrot Cumin Salad Vegetable Chow Fun with Baby Bok Choy and Shiitakes Scallion Pancakes Whole Boned Roasted Salmon Stuffed with Chard Served with Marinated Cucumbers and Mint Selection of Manna miniature sweets passed at close. Soft Drinks, Bottled Water
Hors d'Oeuvres Vietnamese Summer Rolls with Mint and Cilantro Cod Cakes with Saffron Aioli Balinese Chicken Sate on Skewers Lamb Borekas with Pomegranate Dip Dates Stuffed with Spiced Veal Rare Tuna on Cucumber with Seaweed Salad Vegetable Indian Somosas with Tamarind Dip Tomatoes filled with Tapenade Negamaki with Scallion Tamales with Butternut Squash and Currants Stations Chefs Preparing Sushi and Sashimi to Order Carving Station: House Smoked BBQ Brisket, Pastrami, and Turkey With Chipotle Mayo, Pickles, Mustard, and Bread Basket Stir Fried Chow Fun Noodles with Duck, Bok Choy, and Shiitakes Served with Green Papaya Salad Whole Boned Roasted Salmon Stuffed with Asparagus and Fresh Herbs Served with Mesclun and Balsamic Vinaigrette Arroz Con Pollo with Peas Served with Sweet Plantains Cold Soup Station: Cucumber-Dill, White Bean and Vegetables, Roasted Yellow Pepper, and Gazpacho. Served with Choice of Toppings First Course Summer Salad of Multi-Colored Baby Tomatoes, Fresh Corn off the Cob And Sweet Peas with Micro Greens Main Course Choice of Medallions of Rib Eye Roast with Merlot-Shallot Reduction Or Black Cod with Miso Glaze Orzo and Chives Mixed Seasonal Baby Vegetables with White Truffle Oil Dessert Peach Crumble with Vanilla Sabayon and Fresh Berries Wedding Cake Details to be Discussed Cookies on the Table Large Wedding Challah
Passed Hors d'Ouevres Sushi Selection with Wasabi and Ginger Lamb Borekas with Pomegranate Dip Cod Cakes with Charmoula Smoked Duck on Fig Vietnamese Summer Rolls with Mint and Cilantro Chicken Patties with Coriander and Harissa Tomatoes filled with Tapenade First Course Wild Mushroom and Potato Brik on a Bed of Baby Arrugula With Zaatar Vinaigrette Main Course Baby Lamb Chops with Preserved Lemon and Rosemary Or Halibut with Capers, Thyme, Black Olives Couscous with Almonds, Pistachios, Saffron, Currants, etc. Butternut Squash with Apricots, Chickpeas, and Caramelize Shallots Dessert Roasted Dates, Oranges, Pine Nuts and Honey Kataifi Wedding Cake (Details to be discussed) Halvah, Baklava, and Turkish Delight Coffee, Tea, Soft Drinks, Red and White Wine Premium Bar, Champagne
Passed Hors d'Oeuvres Down Stairs Sushi Selection with Wasabi and Ginger Cod Cake with Saffron Aioli Vegetable Somosas with Tamarind Dip Tuna Tartar in Oriental Tasting Spoons Dates Stuffed with Chevre Ravioli with Sage Creme Corn Fritters with Cranberry Relish Buffet Whole Boned Roasted Salmon with Miso Glaze Carved Tuna Steaks with Lemon Grass and Sesame Seeds Black Barley with Edamame Beans and Shiitakes Green Tea Soba Noodles with Cucumbers Roasted Butternut Squash with Mild Thai Curry and Shallots Baby Bok Choy, Jicama, and Haricots Verts with Chopped Hazelnuts Mesclun with Grape Tomatoes and Balsamic Vinaigrette Bread Basket with Traditional and Peasant Breads Dessert Sticky Toffee Tart with Creme Anglaise and Fresh Berries Manna Cookies on the Table: Biscotti, Chocolate, Guava, Passion Fruit, Pecan, etc. Large Challah Coffee, Tea, Soft Drinks, Bottle Water White Wine, Red Wine, Premium Open Bar
Passed Hors d'Oeuvres Vietnamese Rice Paper Bundles with Sweet Vinegar Dip Yemenite Melawah Bread with Zaatar Steamed Veal Dumplings with Hoi Sin Sauce Lamb Borekas with Pomegranate Dip Wild Rice and Corn Pancakes with Cranberry Relish Sun Dried Tomato and Fresh Basil Pinwheel Potatoes Stuffed with Beef and Pomegranates Pigs in Blankets with Dijon Mustard Sushi Selection with Wasabi and Ginger Mezze on the Table Hummus Babaganoush Roasted Red Pepper Salad Fatoush Tabouli Olives Harissa Pickles Selection of Middle Eastern Bread First Course Lamb, Beef, and Vegetable Kebobs served with Mujaddara (Rice-Lentil Pilaf) Main Course Choice of: Chicken Tagine with Preserved Lemon and Olives on a bed of a bed of Couscous with Vegetables, Pine Nuts, Pistachios, Saffron, and Currants Or Chilean Sea Bass with Mint, Capers, Artichokes, and Garbanzos Dessert Buffet Selection of Baklavas and other Middle Eastern Sweets Halavah Biscotti Pecan Tarts Lemon Bars Dark Chocolate Squares Fresh Fruit Basket Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres Water, White Wine and Mimosas to be passed during cocktails Corn Pancakes with Chipotle Salsa Sushi Selection with Wasabi and Ginger Seared Fresh Tuna on Skewers Pigs in a Blanket Whitefish and Salmon Caviar in Potatoes Vietnamese Rice Paper Bundles Tandoori Chicken Steamed Dumplings with Hoi Sin Sauce Crudites with Two Dips First Course Tunisian Brik filled with Truffled Mashed Potatoes Mesclun with BalsamicVinaigrette Main Course Choice of: Beef Rib Eye with Wild Mushrooms or Chilean Sea Bass Provencal with Olives, Capers, and Rosemary Stir Fried Wild Rice with Cranberries, Orange, and Ginger Grilled Spring Vegetables with Sage and Thyme Bread Basket on Table Dessert Buffet Chocolate Brownie Bar Mitzvah Cake Passion Fruit Custard in Chocolate Cups Rustic Apple Tart Selection of Manna Miniatures Fresh Fruit Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres Smoked Salmon on Cucumber with Preserved Lemon Wild Rice Pancakes with Cranberry Relish Provencal Pissaladiere (French Cheese-less Pizza) Lamb Borekas with Pomegranate Dip Vietnamese Rice Paper Bundles Steamed Ginger/Veal Dumplings with Hoi Sin Dip Seared Fresh Tuna on Skewers Sun Dried Tomato Pinwheel with Fresh Basil Stations Thailand- Duck Pad Thai with Sprouts, and Oriental Vegetables Green Papaya Salad Sno-Peas and Long Beans in Lemon Grass/Coconut Milk Dressing India-Pilau Matab ak-Old Fashioned Rice Pilaf with Sole Bamia Khuta-Chicken with Okra and Tamarind Piaju-Two Lentil Fritters with Lemon Israel-Mezze-Babaganoush, Hummus, Falafel, Fatoush, Olives Pickles, Breads, Harissa First Course Fresh Asparagus, Grilled Portobello Mushrooms, Porcini Glaze and Crispy Won Tons Main Course Baby Cornish Hens Stuffed with Butternut Squash, Shallots, and Apricots Or Chilean Sea Bass with SquashlShalbot/ Apricot, Chardonnay Reduction on a bed of Couscous with Saffron Moroccan Spiced (Ras el Hanout) Vegetables: Carrots, Potatoes, Parsnips, Zucchinis, and Peppers Dessert Three Tartlets: Chocolate, Passion Fruit, and Caramel Served with Fresh Berries and Sabayon Wedding Cake (to be discussed)
Passed Hors d'Oeuvres Vietnamese Rice Paper Bundles Steamed Fish Dumplings with Hoi Sin Dip Seared Fresh Tuna With Ponzu Dip Small Sake Bar Main Course Steamed Black Sea Bass with Ginger and Lemon Grass Shiitake Mushrooms with Edamame Beans Crispy Noodles with Sesame Baby Bok Choy, Chinese Chives, and Lotus Dessert Frozen Persimmon Soufflé Manna Miniature Sweets Fresh Fruit Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres Smoked Salmon on Cucumber with Preserved Lemon Wild Rice Pancakes with Cranberry Relish Provencal Pissaladiere (French Cheese-less Pizza) Lamb Borekas with Pomegranate Dip Vietnamese Rice Paper Bundles Steamed Ginger/Veal Dumplings with Hoi Sin Dip Seared Fresh Tuna on Skewers Sun Dried Tomato Pinwheel with Fresh Basil Stations Thailand- Duck Pad Thai with Sprouts, and Oriental Vegetables Green Papaya Salad Sno-Peas and Long Beans in Lemon Grass/Coconut Milk Dressing India-Pilau Matab ak-Old Fashioned Rice Pilaf with Sole Bamia Khuta-Chicken with Okra and Tamarind Piaju-Two Lentil Fritters with Lemon Israel-Mezze-Babaganoush, Hummus, Falafel, Fatoush, Olives Pickles, Breads, Harissa First Course Fresh Asparagus, Grilled Portobello Mushrooms, Porcini Glaze and Crispy Won Tons Main Course Baby Cornish Hens Stuffed with Butternut Squash, Shallots, and Apricots Or Chilean Sea Bass with SquashlShalbot/ Apricot, Chardonnay Reduction on a bed of Couscous with Saffron Moroccan Spiced (Ras el Hanout) Vegetables: Carrots, Potatoes, Parsnips, Zucchinis, and Peppers Dessert Three Tartlets: Chocolate, Passion Fruit, and Caramel Served with Fresh Berries and Sabayon Wedding Cake (to be discussed)
Passed Hors d'Oeuvres Vietnamese Rice Paper Bundles Steamed Fish Dumplings with Hoi Sin Dip Seared Fresh Tuna With Ponzu Dip Small Sake Bar Main Course Steamed Black Sea Bass with Ginger and Lemon Grass Shiitake Mushrooms with Edamame Beans Crispy Noodles with Sesame Baby Bok Choy, Chinese Chives, and Lotus Dessert Frozen Persimmon Soufflé Manna Miniature Sweets Fresh Fruit Coffee, Tea, Soft Drinks
Passed Hors d'Oeuvres Corn Pancakes with Cranberry Relish Grilled Japanese Eggplant Pinwheel with Spiced Seaweed Seared Shiitake Mushrooms on Skewers Chicken Sate in Lettuce Cups Borekas with Truffled Potatoes Provencal Pissaladiere (French Cheese-less Pizza) Artichoke Mousse Tartlet with Tapenade Smoked Salmon on Cucumber with Capers Crudités Basket Stations Sushi Station with Selection of Sashimi and Sushi Made to order by Sushi Chefs Vietnamese Rice Paper Bundles Made to Order With Green Papaya Salad First Course Seared Duck on a bed of Mesclun With Crispy Won Tons And Raspberry Vinaigrette Main Course Seared Salmon with Star Anise and Honey Chow Fun Noodles with Sesame Seeds Melange of Baby Vegetables with Ginger and Lemon Grass Chicken with Black Bean Sauce Available as Silent Alternative Dessert Chocolate Sampler Plate: Warm Chocolate Tart, Chocolate Terrine, Passion Fruit Mousse in Chocolate Cup Fresh Berries and Sabayon Chocolate-Apricot Bar Mitzvah Cake French Rolls, Challah Coffee, Tea, Lemon Petite Fours
Passed Hors d'Oeuvres Sushi Selection: Makis, Sashimi and Sushi Vietnamese Rice Paper Bundles with Noodles, Mint, and Cilantro Steamed Veal/Ginger Dumplings Lamb Borekas with Tamarind Dip Smoked Salmon with Preserved Lemon Provencal Pissaladiere Corn Pancake with Cranberry Salsa Beef Tamales with Chipotles First Course Cold Butternut Soup with Saffron, Cardamom, and Chives Buffet Stations Grilling Jerk Chicken (Jamaican Flavor) Tuna Kebobs with Sesame Vegetables on Skewers with Fresh Herbs Served on Grilled Bread with Condiments Asian Slivered Beef on a bed of Chow Fun Noodles with Black Beans and Asian Greens Shiitake Mushrooms, Edamame Beans, and Yellow Peppers Oriental Salad of Green Papaya, Cucumber, Ginger and Scallion with Lime/Lemon Grass Dressing Middle Eastern Couscous Royale with Merguez (Moroccan Sausage) Fatoush (Israeli Salad with Pita Croutons and Pomegranate Sauce) Shakshouka (North African Egg Dish with Roasted Red Peppers) Selection of Peasant Breads and Harissa Dessert Warm Chocolate Tart with Fresh Berries and Halvah Sauce
Passed Hors d'Oeuvres Vietnamese Rice Paper Bundles with Noodles, Mint, and Cilantro Wild Rice and Corn Pancake with Cranberry Relish Goat Cheese Tartlets with Fresh Thyme Sun Dried Tomato Pinwheel with Pine Nuts and Fresh Basil "Crab" Cake with Lime Salsa Stations Sushi made to order: Sashimi and Sushi Persian Rice Pilaf with Saffron, Pistachios, and Currants Humus, Babaganoush, Olives, and Pita on the Table First Course Wild Mushroom Ravioli with White Truffle and Herb Drizzle Main Course Balinese Flavored Chilean Sea Bass Crispy Noodles with Sesame Noodles Melange of Baby Vegetables Dessert Three Custards in Chocolate Cup: Passion Fruit, Ginger/Vanilla, and White Chocolate/Nutmeg Raspberry Sauce and Biscotti Coffee, Tea, Soft Drinks, White Wine
Passed Hors d'Oeuvres Fresh and Smoked Salmon on Cucumber with Capers Yemenite Melawah with Zaatar Sushi Selection with Wasabi and Ginger Potatoes and Caviar with Vodka Shots Beef Kebobs on Skewers Veal Dumplings with Hoi sin Sauce Vietnamese Rice Paper Bundles Lamb Borekas with Pomegranate Dip Polenta Wedges with Sun Dried Tomatoes and Fried Sage First Course Grilled Portobello Mushrooms and Asparagus on Mesclun with Balsamic Vinaigrette Main Course Polenta/Sage Crusted Baby Cornish Hens Or Sesame/Black Pepper Crusted Fresh Tuna (Served Rare) on a bed of Fresh Corn off the Cobb, Haricots Verts, Baby Tomatoes, Mixed Roasted Peppers, and Chives Dessert Warm Chocolate Tart with Vanilla Sabayon and Melange of Fresh Berries Wedding Cake/ $5 Supplement To be discussed. Coffee, Tea, Biscotti
Passed Hors d'Oeuvres Vietnamese Rice Paper Bundles Steamed Ginger/Beef Dumplings with Hoi sin Sauce Wild Rice and Corn Pancakes with Cranberry Relish Smoked Salmon on Cucumber with Spiced Seaweed Balinese Chicken Sate on Skewers Yemenite Melawah Bread with Zaatar Crispy Duck Wontons with Lemon Grass Sun Dried Tomato Tartlets with Basil Stations Sushi Made-to-Order: Sushi, Sashimi, and Makis Lamb Couscous with Vcgctablcs, Currants, Pistachios, and Saffron Served with Carrot-Mint Salad, Harissa, and Middle-Eastern Breads Carved Corned Beef, Pastrami, and Turkey Served with Confetti Cole Slaw, Mustard, Pickles and Rye Bread First Course Mesclun with Edible Flowers and Balsamic Vinaigrette Main Course Rib Eye Roast Crusted with Black Pepper-Merlot Sauce Or Salmon Crusted with Black Pepper-Lime Sauce Caramelized Sweet Potatoes with Star Anise Melange of Baby Vegetables with Fresh Herbs Dessert Warm Chocolate Tart with Honey Sabayon and Fresh Berries
Passed Hors d'Oeuvres Vietnamese Rice Paper Bundles Yemenite Melawah Bread with Zaatar Cucumber/Avocado Roulade First Course Caribbean Flavored Fresh Tuna (Rare) With Mango and Lime (One Salad for Vegetarian) Main Course Tamarind-Fig Marinated Baby Cornish Hens On a Bed of Fresh Corn off the Cob and Baby Tomatoes, Edamame, and Greens Dessert Cold Summer Fruit Soup with Late Harvest Riesling Chocolates Coffee, Tea, Biscotti Iced Tea, Soft Drinks

Manna Catering, Inc.
42-25 A Vernon Blvd., Long Island City, NY 11101
Tel. 212-966-3449 Fax: 212-966-3450

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