Welcome
Breakfast
Coffee Breaks
Lunch
Dinner
Small Gatherings
Beverages
Contact
Receptions
Receptions
Chef Stations
Display Stations
TEMPURA | Display | | Additional $ 15 per guest Shrimp | Yam | Red Bell Pepper | Green Beans | Eggplant | Kabocha Squash Enoki Mushrooms | Bamboo Shoots | Corn | Shitake | Mung Bean Sprout | Green Onion Dried Wakame | Nori | Kimchi Furikake Shichimi Togarashi | Laksa Leaf | Sliced Chili Fried Teriyaki Tofu | “ Naruto ” | Seafood Balls | Fish Cakes | Shrimp Slow Poached Eggs | Hard Boiled Egg | Sliced Egg Roll
Acili Ezme | Lettuce Sauce : Garlic
VIETNAMESE SPRING ROLL | Live | Additional $ 25 / Person Chef ’ s fee of $ 175 per hour . ` One chef required per 50 guests .
INDIAN BAZAAR | Tawa Live Station | $ 38 Chef ’ s fee of $ 175 per hour . ` One chef required per 50 guests . Chicken | Onion Tomato Gravy Cashew Nuts Goan Seafood | Shrimp | Squid | Mussels | Fenugreek | Tamarind | Kashmiri Chili Seasonal Vegetable | Mushrooms | Potato | Cauliflower | Okra | Heirloom Bell Peppers Accompaniment | Cilantro | Scallions | Mint | Pickled Mangoes | Mango Chutney | Lime Pickle | Plain Yogurt LAWRENCE AVENUE SHAWARMA BURRITOS | Live Station | $ 38 Chef ’ s fee of $ 175 per hour . ` One chef required per 50 guests . Marinated Chicken | Cinnamon Cumin | Yogurt
Sauce | Tahini | Spicy Yogurt Sauce
VICTORIA PARK AVE .
Rice Paper Shrimp | Tofu | Carrots |
KHASHKHASH KABABS | Display $ 38 Beef Kafta | Onion | Parsley | Arabic Spices Lamb Chops | Curry Powder | Yogurt
Cucumber Red Bell Peppers | Vermicelli Noodles | Red Cabbage | Shitake Mushrooms Beans Sprout | Mint | Romaine Lettuce | Spring Onions | Cilantro Sliced Chili | Nori Dust Fried Vegetable Spring Roll Accompaniment | Peanut Sauce | Soy & Fish Sauce | Sesame Sauce | Sweet Chili Sauce
Chicken | Saffron | Yogurt
BALDWIN VILLAGE | $ 38 EAST CHINA TOWN Chef ’ s fee of $ 175 per hour . ` One chef required per 50 guests . Miso Dashi | Pork Ramen Broth | Pho Broth | Laksa ( Seafood ) Ramen Noodle “ Alkaline Noodle ” | Rice Noodles | Udon Noodles | Laksa Noodle Chashu “ Crispy Pork Belly | Braised Pulled Pork Shoulder | Vegetable | Mushrooms | Zucchini | Bell Peppers | Cherry Tomato Tomato Sauce Accompaniments | Garlic Yogurt Sauce | Tahini | Onion Parsley with Sumac | Avocado Haydari | Smoked Kash E Bademjan ( Eggplant Dip )
Accompaniments | Tentsuyu | Ponzu
CABBAGETOWN | Live Station | $ 37 BAOZ I Chef ’ s fee of $ 175 per hour . ` One chef required per 50 guests .
GYOZA & DIM SUM BAR | Display Additional $ 25 Based On 5 Pieces Per Person | $ 34 Based On 8 Pieces Per Person | $ 36 At Stand Alone Station
Select Four Maple Hoisin Tofu Gua
Beef | Paprika | Yogurt | Cumin
Bao | Pickled Cucumber | Carrots | Chillies | Crushed Peanuts | Cilantro ( Vegan ) Duck Bebek | Peanut Sauce | Sambal | Scallions Pork Belly Bao | Tar é | Wakame | Yuzu Crispy Lechon Bao | Achara | Fresh
Lamb | Nutmeg | Yogurt | Tomato Paste
Braised Pork Steam Bun
Vegetable Gyoza Shrimp Har
Tortilla | Pita Bread | Lettuce Wrap
&
Gow Shrimp
Vegetable
Accompaniments : White Onion | Parsley | Sumac | Slice Tomatoes | Slice Cucumbers | Gherkins | Mirza Qasemi | Cilantro | Muhammara
Sumai Accompaniments : Soy
Sauce | Green Tea Chili Sauce | Ponzu
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