Brunch – Fingerfood

 

Appetizers

Spelt rolls
Mini focaccias with onion and sumac or antipasti vegetables
Pesto, Pepper spread, sun dried tomatoes spread

 

Soups:

Orange soup with a hint of amaretto served in shot glasses
Jerusalem artichoke soup with chestnuts served in shot glasses

 

From the Oven:

Mini quiche – Onion and kashkaval
Mini quiche – Sweet potato and cream of spinach
Mini Banitsa – Filo pastry, yogurt, feta and mangold leaves
Salmon skewers with teriyaki sauce
Roasted potatoes with Rosmarin and olive oil

 

From the Market:

Pesto crostini, labaneh and pepper antipastiGrape leaves stuffed with rice, lemon, and herbs with a tehina sauce
Carrot salad, chives and candied pecans in individual cups
Skewers of cherry tomato and Bulgarian cheese in a pesto sauce
Cabbage salad, dill, dried cranberries and sunflower sprouts served in individual cups

 

Desserts:

Chocolate truffles with almonds and amaretto
Macaroons in coffee, lemon and salted caramel flavors
Tehina and date honey balls with nut and rice crispy coating
Cheese cake with crumb topping and berry sauce in individual shot glasses

 

 

Buffet Lunch/Dinner Menu

 

From the Bakery:

• Spelt rolls
• Individual focaccias
• Butter, pepper spread, pesto, sun dried tomato spread

 

Soups:

• Blackened tomato salad with garlic and thyme
• Orange vegetable soup with touches of amaretto

 

From the Oven:

• Bite-size pieces of onion-kashkaval quiche
• Mini eggplant and cherry tomato quiches
• Mini Benitza: filo pastry with yogurt, feta and mangold leaves
• Filet of salmon in a teriyaki, white wine and ginger sauce
• Cream and garlic potato gratin

 

From the Market:

• Eggplant salad in tahini
• Carrot salad with chives and candied pecans
• Grilled zucchini salad with garlic and mint
• Green cabbage salad, dill, dried cranberries and roasted sesame seeds
• Fresh salad with lettuce, cherry tomatoes and roasted slivered almonds

 

From the pâtisserie

• Nut and caramel tartlet
• Silan, tahini, and nut balls (vegan)
• Crumb cheese cake in individual cups
• Mousse au Chocolate in individual cups
• Macaroons in coffee, lemon and salted caramel flavors

 

 

Israeli-inspired Breakfast Menu

 

Bread from the Bakery

Spelt rolls
Sesame rolls
Mini focaccias with onion and sumac

 

Dips and Spreads

Butter
Pesto
Pepper spread
Salted preserved lemons

 

A selection of Israeli cheeses

Yellow cheese
Bulgarian cheese
Labaneh with olive oil and za’atar
Cheese dip with olives and walnuts

 

From the Market

Carrot salad with chives and candied pecans
Egg salad with fried onion and mustard
A selection of seasonal vegetables with a vinaigrette dressing
A lettuce salad with cherry tomatoes and roasted slivered almonds

 

From the Oven
Mini sweet-potato cheese quiche
Bite-size pieces of onion-kashkaval quiche

 

Desserts
Cheese crumb cake with berry sauce in individual cups
Carrot Mini-muffins with walnuts and dried cranberries
Chocolate truffles with almonds and amaretto

 

Paris on Your Table – French Style Breakfast

 

A selection of decadent French pastries:

• Fresh butter croissants
• Round spelt rolls
• Personal focaccias with olive oil and Atlantic salt

 

spreads:

• Pesto
• Roasted pepper spread
• Homemade jam
• Butter

 

A selection of fresh vegetables with a vinaigrette dressing

 

A selection of petit fours:

• Nut caramel tartlet
• Crumb cheese cake in individual cups
• Chocolate truffles with almonds (vegan optional)
• Tehina, silan (date honey), and nut balls (vegan)