Stations
Below are some of our more popular stations. We have others available, and also have the ability to either customize these or design new ones to suit your individual needs.
- Americana Station
- Roasted turkey carved by our chef, homemade cranberry chutney, honey-glazed and oven-browned sweet potatoes, fresh corn shaved off the cob, savory pumpkin pie, and butternut squash soup.
- Asian Station
- Asian noodles sauteed in peanut sauce; fresh red chiles, cilantro, garlic, and Thai vegetables stir-fried in a light vegetable oil; strips of almond-fried chicken.
- Broadway Deli Station
- Roast prime ribs of beef, corned beef brisket, grilled salami, and smoked turkey breast with an assortment of miniature rolls or party breads. All deli meats are individually carved to your guests' tastes.
- Special additions to the Broadway Deli Station include homemade gribbenes, honey basted smoked veal, peppered pastrami, and lamb chops (cured, smoked, rack roasted, or provencale).
- Bruschetta Station
- French bread toasted with parslied margarine and grilled at the station. Served with homemade spreads, including Michigan dried cherry, caramelized onion, sun dried tomato, roasted red pepper, tapenade and eggplant. Often combined with Grilled Portobello Mushroom Station.
- Chinese Station
- Orange beef, crisp capon, and duck with hoison sauce served ina lettuce wrap.
- Chrome Top Grill Station
- Barbecued baby hot dogs, silver dollar hamburgers and potato latkes all made to order. Great for bar & bat mitzvahs!
- Coconut Tuna Station
- Fresh tuna goshnottes in a coconut batter served on a bed of California mixed greens and an Asian barbecue sauce.
- Continental Station
- Assorted pates and tureens made with duck, lamb, veal and chicken; wild mushroom crepe torte vegetarian flan made with hummus and fresh vegetables; arranged in an award winning artistic display.
- Crepe Station
- Crepes prepared at station with assorted fillings including smoked chicken, ratatouille, ginger oriental beef, wild mushrooms, and fresh seasonal vegetables.
- Cuban Station
- Smoked and seared Latin-flavored chicken breast sliced and served with vegetables, Cuban black bean cakes, spicy tomato mango chutney and pareve sour cream; made to order at the station.
- Duck Sate Station
- Tender slices of Long Island duck marinated in soy sauce with crushed nuts, pan-seared and served with spicy Hong Kong noodles and hot peanut sauce.
- English Crepe Station
- English crepes filled with assorted fresh hand-selected herbs, served with ratatouille, caramelized onions, and spinach sauce; drizzled with roasted red pepper sauce.
- Farmer's Market Station
- This station has several elements:
- (1) A wholesome variety of fresh seasonal vegetables, both whole and cut, and enhanced with fire roasting and flash steaming. This display is attractive to the eyes, satisfying to the taste, and easy on the calories.
- (2) A bountiful array of mushrooms (hen of the woods, crimini, oyster, trumpet, enoki, lobster, shittake), sauteed at the station with herbs and spices and a touch of merlot.
- (3) An assortment of salads fresh from the garden, creating a rainbow of colors and a constellation of fresh and earthy flavors.
- (4) Breads – large, round, and hearty; an island of carbs in a world of vegetables. Includes Jewish rye, pumpernickel raisin, and marble breads, served with a set of homemade spreads.
- Fisherman's Wharf Station
- Potato crusted sea bass, grilled tuna steaks with teriyaki sauce, and honey-basted, wine-poached salmon fillet.
- Forest Floor Station
- Roasted turnips, braised beets, roasted yams, pan roasted leeks, and grilled wild mushrooms. Other grilled vegetables include egg plant, leeks, celery hearts, Roma tomatoes, Yukon gold potatoes, green zucchini, and gold bars. Seasonally we are able to use wild ramps, cattails, and fiddlehead ferns.
- French Sweetbread Station
- Sweetbreads sauteed with artichokes, shallots and garlic in a veal stock seasoned with sherry wine and served with macaire potatoes (twice baked, buttered and re-grilled).
- Fun Station
- Hot dogs in blankets with mustard, battered fried chicken tenders with sauce, egg rolls with plum sauce, and vegetarian potato knishes.
- Game Station
- Pennsylvania-style roasted venison served with plump bread dumplings and accompanied by Wyoming-style venison stew.
- "Garden of Vegetables" Station
- (1)Raisin pumpernickel, marble, and rye bread cut into bite-size chunks, served with caramelized onions and shallots, Michigan dried cherry, and roasted red bell pepper spreads.
- (2) Carrot & raisin, beet & onion, Hungarian cucumber, Israeli, Mediterranean olive, German potato, and pasta salads, broccoli florettes with cashews, and other regional and seasonal salad varieties.
- (3) Tabbouli, hummus, guacamole, baba ghanoush, vegetables with dip, and star burst of endive with lemon sauce.
- Grilled Portobello Mushroom Station
- Portobello mushrooms marinated in virgin olive oil, fresh herbs, red wine and a touch of balsamic vinegar, then grilled as a vegetarian steak and sliced at the station. Often combined with Bruschetta Station.
- Hungarian Station
- Spicy version of Hungarian goulash, traditional dumplings, and chicken or veal paprikas prepared at station; with Hungarian pepper garnish.
- Hot Dog & Burger Station
- (1) Ballpark franks with chili, chopped onions, condiments, and buns.
- (2) Hamburgers with sliced tomato, pickles, lettuce, ketchup, mustard, special sauce, and buns.
- Israeli Falafel Station
- Homemade falafel with Israeli salad and condiments in a warm pita pocket. Often combined with Israeli Shwarma Station.
- Israeli Shwarma Station
- Professional shwarma stand with selected meats and fowl, served in a warm pita pocket with authentic Israeli condiment choices. Often combined with Israeli Falafel Station.
- Japanese Sushi Station
- Sushi platters with assorted California rolls, sticky rice, fluffy Chinese fried eggs, fresh saltwater salmon, seared yellowfin tuna, and assorted fresh fish. Condiments include wasabi, pickled ginger, soy and an assortment of dipping sauces.
- Lavash Station
- Tomato, vegetable, and stone-ground wraps served with fresh tuna salad, Hungarian egg salad, grilled vegetable salad, or peanut butter and jelly.
- Mediterranean Station
- Marinated grilled peppers, a "quick pan" dish with chicken and Mediterranean-style vegetables, couscous or Mediterranean starches; olives and other marinated vegetables including artichokes or hearts of palm.
- Mongolian Firepot Station
- Small slivers of beef and chicken cooked in a broth of chicken stock, soy sauce and white wine; seasoned with fresh ground ginger, basil, lemon grass, and lime leaves; served with a variety of sauces including peanut, orange, chili, wasabi, hoisan, and barbecue.
- Munchies Station
- Salsa, nachos, potato chips, pretzels, etc.
- Omelet Station
- The Chef will help you design your own omelet with a variety of choices including sauteed mushrooms and onions, tomatoes diced with fresh herbs, and real veal bacon. Omelets with reduced egg yolk or egg whites only are also options.
- Orange Beef Station
- Wok-fried tenders of beef, served with a dark orange sauce and rice.
- Oriental Station
- Szechwan beef served with Chinese rice and egg rolls with plum sauce; Thai beef, veal, or chicken; Asian vegetables such as Chinese green beans or bok choi. This station can be expanded to include your favorites in Oriental cuisine.
- Pasta Station
- Several types of pasta prepared at the station with an exotic blend of herbs and sauces. This station lets our chef have creative opportunity and you and your guest a delightful experience.
- Pasta & Potato Station
- (1) Smashed and seasoned white and sweet potatoes served with a variety of toppings including caramelized onions, mushroom sauce, chive "butter", maple syrup, and toasted pecans.
- (2) Penne pasta tossed with olive oil and marinara or meat sauce.
- Potato Station
- Smashed and seasoned white and sweet potatoes swirled in champagne glasses and served with a variety of toppings including pareve sour cream, "bacon" bits, caramelized onion, and sauteed mushrooms.
- Philly Steak Station
- London broil steak, grilled with onions and assorted peppers and served in small hard crusty rolls with a zip sauce.
- Pizza Station
- Three exciting yet distinct types of pizza with Chef's handmade dough. Toppings include smoked duck or chicken, roasted peppers, wild mushrooms, artichokes and other fresh seasonal vegetables.
- Ravioli Pasta Station
- Three types of ravioli – spinach, beef, and portobello mushroom – served in a light toss of extra virgin olive oil, herbs, and garlic. Offered with roasted tomato sauce, seasonal mushroom and wine sauce, or a pesto of basil, parsley, toasted pine nuts, and olive oil.
- Risotto Station
- A choice of wild rice or carnarolli risotto served with:
- (1) Roasted bell peppers, onions, fresh kernels of corn, tomatoes, and seasonal mushrooms;
- (2) Roasted tender chunks of spring lamb with root vegetables in a red wine reduction; and
- (3) Shredded breast of chicken, marinated in virgin olive oil and fresh herbs.
- Russian Station
- Latkes, blintzes with pareve sour cream and apple sauce, salmon roe caviar, vodka on ice, smoked salmon and Russian bread with caper sauce, lemons and onions.
- Sea Bass Salad Station
- Sea bass "scallops" served on a bed of fresh California baby greens with a citrus vinaigrette, roasted red peppers and grilled asparagus.
- Smoked Salmon Station
- Two choices of hardwood smoked salmon (prepared in our own smoker), served with pumpernickel bread, caper sauce, lemon wedges, and Vidalia or Spanish onions. Potato latkes and/or caviar can be added to this station.
- Soup Station
- Chicken soup with noodles, mushroom barley soup, French onion soup, and others.
- Steak Siciliano Station
- The center cut of prime rib eye, seasoned with salt, fresh cracked pepper, and a touch of garlic and shallots; dusted with seasoned breading and pan-seared to order.
- Tex-Mex/Southwest Station
- Authentic Mexican cuisine including sizzling seasoned chicken and beef with roasted peppers and onions, hot tortillas, and crispy tacos. Condiments include salsa, shredded lettuce, diced tomatoes, jalapeno peppers, and refried beans.
- "This Is The Life" Station
- Vegetarian flan made with hummus and fresh vegetables, black and salmon caviar flan, frozen bottles of Stoli vodka.
- Three Strudel Station
- (1) Chicken Strudel: a hearty blend of chicken, black walnuts, and spiced honey, wrapped in French pastry.
- (2) Spinach Strudel: fresh spinach, fennel and a hint of lemon, baked in a phyllo crust.
- (3) Mushroom Strudel: an exotic blend of wild mushrooms, sauteed with shallots and onion, and enrobed in puff pastry.
- Wild Mushroom Station
- A variety of seasonably available mushrooms which could include lobster, hedgehogs, chantrels, shittake, yellow feet, crimini, oysters, straw and trumpet; marinated and sauteed with fresh herbs and finished with a demi vermouth; served with toast points or barquettes.
- "Yiddish" Station
- Kishka, stuffed cabbage, chopped liver, gribbenes, and mushroom barley soup.
- Special additions to the "Yiddish" Station include calf liver with onions, kasha varnishkes, noodle kugel, potato kugel, shliskelach, potato latkes, herring, cholent, and sweet & sour tongue.
