A sample configuration of stations for a mid-sized kiddush.
Salad Melange
Captain Station
- Olives and Mushrooms, Hummus
- Asian Sesame Noodle Salad, Israeli Pickles
- String Bean Salad, Babaganoush, Mango Salad
- Sliced Spanish Eggplant, Marinated Vegetables
- Orzo Salad, Black Bean and Corn Salad, Israeli Salad
- Baby Spinach Salad with Sliced Apples, Toasted Almonds, and Golden Raisins tossed in an Apple Vinaigrette
- Arugula Salad with Tuscan Pine Nuts, Plump Cherry Tomatoes and Short Stemmed Asparagus in an Orange Poppy Dressing
- Quinoa Salad with Dried Cranberries, Toasted Walnuts, and Diced Tri Colored Vegetables in a Lemon Vinaigrette
- Israeli Cous Cous with Chopped Red Bell Peppers
- Kale Caesar Salad
Fish Display
- Asian Marinated Salmon
- Striped Bass Oreganata
Pacific Rim
- Sweet and Sour Sesame Chicken
- Vegetable Lo Mein
- String Beans in Garlic Sauce
Persian by Colbeh
- Joujeh — Chicken Kebab
- Koobideh — Ground Beef Kebab
- Gheimeh
- Gohormeh Sabzi
- White Rice, Green Dill Rice, Orange, Almond & Carrot Rice
- Pita Bread
Hot Dishes
- Cholent w/ Short Rib
- Shabbot eggs
- Penne alla Vodka
- Whole Baked Chicken in Oven
- Fried Eggplant
- Fried Zucchini
Manhattan Style Deli Station
- Turkey, Bologna, Pastrami, and Corned Beef Wraps
- Chicken Wraps, Egg Salad, Tuna Salad and Vegetable Wraps
Chef's Carving Board
- Apricot Glazed Corn Beef
- Herb Roasted Prime Rib
- Served with Au Jus
- Rosemary and Thyme Potatoes
Accompanied by Apricot Chutney, Small Rye Rolls, Dijon Mustard
Dessert
- Elaborate Viennese Table with French & Mediterranean Pastries
- Assorted Cakes & Pies
- Exotic Fresh Fruit Platter
Persian Teas
- Persian Spiced Tea & Coffee
- Dates, Mediterranean Cookies
- Dried Fruit & Assorted Sweeteners
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