Beet, Gorgonzola and walnut served with endive leaves in small glasses
Fried eggplant with yogurt and mint in phyllo cups Yam, goat cheese and thyme over kadayif pastry White gazpacho with almonds and grapes. Served with asparagus
Spanakopita triangles Swiss chard, spinach and feta in puff pastry
Pomegranate and tilapia ceviche served in porcelain spoons
Seared tuna and pickled lemon crostini
Salmon kebab and fennel on skewer in date molasses marinade
Taramasalata crostini topped with red onion
Kebab grilled patties of ground beef, date molasses and pine nuts
Lamb in phyllo triangles served with dried tomato tahini
Chicken liver sautéed in red wine with onion marmalade over crostini
Grilled seasoned lamb on a skewer
Dips:
Hummus with parsley tahini, topped with chili peppers. served with pita chips
Eggplant and goat cheese mousse served with crudités
Babaganush - served with pita chips
Fava bean and Swiss chard dip - served with crudités
Roasted red pepper and walnut dip with cumin, served with pita chips
Seasoned olives and feta cheese
Salads:
Fattush - a Lebanese salad made with feta cheese, tomato, onion, grilled pita bread and Sumac
Tabulleh - a Bulgar, tomato, onion, scallion, herbs and lemon salad
Grilled vegetable salad zucchini, eggplant, peppers and red onion in a lemon–olive oil dressing
Chickpeas, feta and herbs salad
Beets and chopped lemon salad with yogurt dressing
Spinach, beet and goat cheese salad with roasted almonds
Fennel and celery salad with green onion
Israeli salad - tomato, Israeli cucumber, onion and parsley
Baby green salad - mix of baby greens, gorgonzola and walnuts in mustard vinaigrette
Fish:
Fish kebab in tahini sauce, served with tomato salsa
Blackened salmon with yogurt - citrus sauce
Flounder in citrus sauce with orange, grapefruit and mint
Salmon baked in saffron and sour cherry sauce
Tilapia in spicy olives, lemon and white wine
Salmon fillet in mustard and herbed bread crumbs, served with white wine and butter sauce
Poultry:
Grilled chicken breast in green and black olive vinaigrette, topped with shaved Parmesan,served over arugula
Chicken pulao - Iranian casserole of chicken thighs, rice, dried dates and apricots, seasoned with cinnamon
Pesto stuffed chicken breast coated with bread crumbs and fried in olive oil
Chicken and saffron pulao - a rice dish with pomegranate juice and cherries
Roasted chicken with lentils
Chicken and Pasta in Za’atar - cubes of chicken breast cooked in tomato sauce, seasoned with Za’atar. (Za’atar is a Middle Eastern blend of spices, including thyme and sumac)
Beef:
Kebab - grilled patties of ground beef, date molasses and pine nuts
Italian eggplant filled with beef, tomato and cinnamon
Bitter-sweet citrus beef short ribs cooked with celeriac and carrots in an orange–wine sauce
Stuffed red peppers with ground beef and rice, cooked in tomato sauce
Moussaka - layers of ground beef, grilled eggplant and tomato sauce. Topped with béchamel
Lamb:
Lamb siniyeh - Palestinian dish of ground beef patties baked in tahini sauce Served with hot tomato salsa
Ma’alubah - Lebanese dish of lamb cooked with rice, eggplant and carrots. Seasoned with lemon and chilies
Stuffed zucchini with lamb in tamarind sauce
Lamb Shanks in Tomato and Olive sauce - a festive Moroccan dish of lamb shanks on the bone, in a rich sauce
Pastries:
Eggplant, tomato and zucchini pastry with olives and an olive oil based crust
Tomato quiche
Swiss chard Spanakopita - Swiss chard, spinach and Feta in puff pastry
Wild mushroom quiche
Caramelized onion quiche
Asparagus, Gorgonzola and walnut quiche
Swiss chard and ricotta quiche
Side dishes:
Zucchini latkes served with Greek yogurt
Fried eggplant in tomato sauce
Spicy green beans in mustard seeds and garlic
Caramelized baby carrots in balsamic vinegar
Asparagus and shaved Parmesan served over arugula
Quinoa with butternut squash and dried tomato powder
Pistachios and dried cherries rice
French lentils, chives and cilantro salad served with yogurt
Baked baby potatoes and rosemary
Bulgar with lentils cooked with crispy onion (Mejadra)
Israeli couscous
Cauliflower couscous
Jasmine rice
Cakes:
Plum tart with an almond cream filling
Date and whiskey tart
Clementine and chocolate tart - clementine curd over a thin layer of dark chocolate
Orange Cake topped with candied oranges
Plum cake
Halva loaf
Date loaf topped with chocolate chips and walnuts
Poppy seed and chocolate loaf
Chocolate cake 70% dark chocolate, flour-less cake
Desserts:
Truffles lollipops - 70% bittersweet chocolate and star anise truffles on a stick, coated with candied pecans
Marzipan in dried apricot
Candied orange slices dipped in 70% bittersweet chocolate
Malabi - Middle Eastern milk based panacotta, topped with pistachio and pomegranate syrup. Served in individual Moroccan tea cups
Strawberries and mascarpone cream with balsamic vinegar. Served in individual Moroccan tea cups
Espresso cups - espresso, cardamom and chocolate mousse. Served in individual espresso cups
Mango and berries fruit salad in ginger scented syrup
Almonds, Pistachios, Cashews and Peanuts Candy
Cardamom & Mint is a full service catering company. Let us assist you with all the different aspects of your party, from linen, tables and dishes rental, waiters and bar tenders, music, flowers, etc.
We will work with you to find the menu that is best suited for your desires and needs.
Hors d’Oeuvers