Sunday July 23, 2017

May we suggest the following menu for your consideration


White Gloved Butler Style Hors d Oeuvres

Japanese Spoons with Tuna Titaki and Wasabi Aioli

Smoked Salmon Rollad Served on Water Cracker

Smoked Pastrami Rolled with Fresh Golden Pineapple Chunks

Smoked Duck with Apricot Chutney on Philo Cups

Stuffed Chicken Rollad with Sweet Tangen On Pita Crisp

Ceviche Bar- Chefs will Make to Order assorted Style Ceviches to Include Corvina Fish, Salmon, Diced Jalapeño Peppers, Cilantro, Red Peppers, Yellow Peppers, Onion, Lime Juice, Cracked Black Pepper, Sea Salt, Served in Martini Glasses

Tapas Bar- Decoratively Displayed Bowls Filled with Assorted Tapas to include, Diced Hearts of Palm Salad, Diced artichoke Salad, Seafood Salad, Green Olives, Black Olives, Roasted Red Peppers, Roasted Green Peppers, Roasted Yellow Peppers, Roasted Tear Drop Tomatoes, Roasted Garlic, Grilled Diced Eggplant, Diced Fennel Salad, Sliced Hard Salami, Cubed Smoked Sausage, Cubed Herb Sausage, Mini Pickles

Basket with Sliced Crostini Bread


From Individual Meal Style Stations with Each Station Serving individual plates with Entrée style Food

 Station 1.

Chefs will Make to order Mini all Beef Sliders Served with Sliced Plum Tomato Rounds, Pickles, Crispy Onions, Spicy Mayo, Ketchup Mini Slider Buns, and Mustard, Served with Truffle Oil French Fries Served in Mini Cones.

Station 2.

Chefs will serve to order Osobuco Style Boneless Short Ribs Served with Pan Seared Risotto Cake and Whole Baby Carrot.

 Station 3.

Chefs will Make to Order In Large Woks, Sweet and Sour Chicken Tossed with Broccoli on a Bed of Fried Rice Served in Oriental Style Boxes with Chop Sticks

Station 4.

Chefs will Make to Order Stuffed Laffa Breads with Chunks of Grilled Beef Kebob Meat and Chicken Kebab Served with a Choice of Toppings to Include Chummus, Tachina, Turkish Salad, Israeli Salad, And Hot Peppers.

 Station 5.

Chefs will Serve to Order Sliced Whole Rack of lamb Chops Served on a Bed of Couscous Topped with Grilled Eggplant Ratatouille.

 Station 6.

Shake and Serve Martini Salad

Chefs will Make to Order Individual Style Salads Served in Martini Glasses with a Choice of Toppings to Include, Shredded Romaine Lettuce, Shredded Green Lettuce, and Shredded Baby Spinach Leafs, Red Pepper Sticks, Green Pepper Sticks, Julienne Carrots, White Mushrooms, Shitake Mushrooms, Broccoli Slaw, Tear Drop Tomatoes, Crunchy Oriental Noodles, Bean Sprouts, Julienne White Radishes, English Cucumber Sticks, With a Choice of Dressings to include Honey Dijon Mustard Vinaigrette, Creamy Caesar Dressing, Balsamic Vinaigrette, And Russian Dressing


Waiters will Pass Assorted Dessert to Include

  1. Warm Apple Tartan With Berry Garnish
  2. Warm Chocolate Soufflé on Coco Dusted Plate
  3. Diced Fresh Fruit Salad in Short Martini Glasses with Passion Fruit Sorbet.


From the Bar

Host to Supply Wine, Liquor and Champagne

Caterer to Supply Set ups, Sodas, Juices, and Shot Glasses

Emerald Catering

MDA Gourmet, LLC

3260 W. 11th Avenue 
Ft. Lauderdale, FL 33315
P: 954-779-7003
F: 954-779-3350

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