COCKTAIL RECEPTION

Seared Yelowfin Tacos and Spicy Mexican Chorizo
With Smoked Black Bean and Avocado Puree

Potato Bacon and Lobster "Espresso"
with a Gruyere and Lobster Panini

"Chips and Dips"
Crispy Potato Gaufrettes with Trio of Dips...
Smoked Salmon, Caviar and Creme Fraiche
Goat Cheese and Black Truffle
Mascarpone, Curry and Fried Onions

SIX COURSE TASTING MENU

Amuse Bouche
Cornmeal Crusted Oyster on the Half-Shell
Corn and Bacon Foam

Second Course
White Truffle Chicken Salad with Cranberry Poached Apples Watercress, Savory Brioche French Toast and Walnut Pistou

Third Course
Butter Poached Lobster, Roasted Pumpkin and Gruyere Tart Pomegranate Paint and crispy Salsify

AN ELEGANT RECEPTION

Hors D'oeuvres
Corn and White Truffle Custard With Parmesan Espuma Inside an Egg.
Poached Lobster and Braised Leek Taco WIth Creme Fraiche, Caviar and Micro Sprouts.
Braised Turkey Sandwiches between Caramelized Sweet Potatoes with Roasted Grapes and Toasted Pecans.
Roasted Pumpkin and Gruyere Soup Shooter.

First Course
Day Boat Sea Scallops with Pine Nut Gremolata. Roasted Apple and Butternut Puree Served with Wilted Arugula.

SMALL PLATES

Miniature Prime Beef Burger with Seared Foie Gras. Chipollini Onion Rings Topped with Frisee and Mustard Vinaigrette

Seared Marinated Tuna, Sushi Rice, Ginger Pickled Yellow Beets, Crispy Shallots and Ponzu Aioli.

Cumin Dusted Foie Gras Tacos, Chipotle-Lime Aioli and Pickled Radishes.

Steamed Cherrystone Clams With Pancetta, Linguini, Crisp Garlic and Basil Fonduta (All served in the shell)

Warm Salad of Brussels Sprouts, Chestnuts, Pickled Onions, Apple and Bacon Vinaigrette.

A BAR/BAT-MITZVAH

Appetizers -
Grilled Shrimp Cocktail
Shrimp Marinated in Garlic, Lime and Tequila. Grilled and then Chilled, Served in a Martini Glass with a Lime and Chili Aioli.
Lox Stuffed Spuds
Crispy Potato Skinss stuffed with Cream Cheese, Chives and Smoked Salmon.
Crispy Gruyere Mac and Cheese
Classic Macaroni and Cheese. Panko, Parmesan Crusted and served over Marinara.
Crispy Gruyere Mac and Cheese
Classic Macaroni and Cheese. Panko, Parmesan Crusted and served over Marinara.

Salad
Beet and Goat Cheese Fritters With Shaved Fennel, Menneolas and Burnt Honey Vinaigrette.

Entree
Seared Loin of Berkshire Pork with Chestnut Gnocchi, Sauteed Apples, Bacon and Shimeji Mushrooms.

Dessert - A Tasting of Fall
Candied Apple Beignets with "hard" Apple Cider Shooters.

Ginger Molasses and Pumpkin Ice Cream Sandwiches.

Pecan and Maple Creme Brulee.

Roasted Maple Squash Panzanella, with 12 Grain Bread Pomegranates, Walnuts and Beurre Noisete Vinaigrette.

Chicken and Garlic Sausage Roulade With Beet and Celeriac Puree.

Strip Loin Napoleon
Crispy Potato Latkes, Seared Prime Strip Loin, Mushroom Pate, Truffled Goat Cheese, Buttered Panko Bread Crumbs.

Dessert
Churros and Mexican Hot Chocolate.
Deconstructed Apple Pie.
Homemade Caramel Corn.




Salad - Grilled Caesar Salad
Grilled Heads of Romaine with Creamy Caesar Dressing, Parmesan Cracklings and Crispy Croutons.
Entree - Stuffed Breast of Chicken
Mushroom and Basil Stuffed Breast of Chicken coated in Lemon, Parsley and Panko Bread Crumbs, Served with Shallot Whipped Potatoes and Fire Roasted Asparagus.
Kids Menu
Hand Dipped Chicken Fingers, Seasoned Curly Fries, Mini Kosher Hot Dogs, Cheese Quesadilla, Caesar Salad (not grilled).
Dessert -
Cupcakes - Assorted Chocolate & Vanilla Cupcakes
Fresh Fruit - Seasoned Fresh Fruit Display with a Vanilla Yogurt, Lemon and Mint Sauce.
Ice Cream Sundae Bar - Chocolate, Vanilla and Strawberry Ice Cream with all the fixings.

Intermezzo
Spiked caramom and Carrot Sorbet Floating in Vueve Clicquot with Maroon Carrot Pearls

Entree - Trio of Duck
Duck Confit inside Sweet Potato and Maple Polenta Doughnut with Apple Puree.

Home Made Duck Pastrami with Crispy Potatoes, Caramelized Brussels Sprouts and Mustard Horseradish Aioli

Seared Duck Breast Mushroom, Chestnut Bread Pudding And Warm Frisee Salad

Dessert - Miniature Wedding Cakes

 

Grilled Caesar Salad (standing up)
Grilled Belgium Endive, Parmesan Crostini and Creamy Caesar Dressing

BBQ Pulled Pork on top of Crispy Sweet Potato Risotto Cakes with Sweet Cream Bourbon Slaw

Pine Nut and Lemon Crusted Mozzarella
Deep-Fried With Vegetable Ratatouille and Micro Arugula

Cutting Edge Cuisine (CEC) takes great pride in offering custom menus. The foundation of CEC is built upon the ideal of providing its clients with their each and every culinary desire. As a team, Sklar and Kurtz continually sample, research, test and create new and tantalizing recipes; they explore new food markets, seek out cottage farmers who provide the best American products. They network with other chefs, share and brainstorm about new ideas, seek out and develop new techniques and trends - all with the express desire to share with their clients a fresh, robust excitement in the art of dining and entertaining. Their enthusiasm and passion for great food served in the perfect setting ensures that each customer will be totally wowed! "From foie gras to fried chicken we do it all, and we do it with flair." says Chef Sklar.

Pastry Chef Justin Kurtz blends his background in theatrical arts and his detail-inspired precision with his passions for baking, resulting in imaginative, orginal, delicious desserts. With his specialty being wedding and theme cakes, Chef Kurtz makes all of his creations from scratch. He uses only the freshest seasonal products and the highest quality ingredients ensuring that each dessert is packed with moist, mouthwatering flavor. Elaborate or elgantly simple, he decorates each cake with extraordinary mastery and flair, working with his clients to create the perfect presentation. If you like Food Network's Ace of Cakes, you'll love Kurtz's uncommonly spectacular creations.

Chef Kurtz offers a wide variety of traditional and unique flavor profiles, designs and concepts. A few of his signature flavors have included Creme Fraiche Cake with Lemon-Ginger Bavarian or Pumpkin Sponge and Spiced Buttercream.