Stuffed Portobello Mushroom

Fresh long-stemmed leeks braised to a translucent sheen with sautéed mushrooms and breaded with Shalom’s own Challah. Served with a velvety mushroom and shallot sauce

Portobello Napoleon

Marinated portobello cap and grilled eggplant, vine-ripe tomatoes, drizzled with olive oil and fresh basil, and roasted fresh red pepper coulis, garnished with chopped chives and sautéed yellow peppers

Wild Mushroom Crêpe

Exotic mushrooms and sautéed leeks rolled in a light, fluffy crêpe with a Marsala sauce. Garnished with diced tri-colored Holland peppers and a fresh rosemary sprig

Honey Dijon Salmon Pinwheels over Angel Hair Jardinière

Fresh Scottish salmon rolled with a delightful, tangy Dijon glaze then baked to perfection

Basil-Pistachio Salmon Plateau

Fresh fillet of salmon rolled around a basil and pistachio mousseline over a marinated portobello mushroom filled with fresh baby spinach and sun-dried tomatoes, garlic Yukon gold mashed potatoes, resting on a plateau of sun-dried tomato pesto

Tri-colored Fish Terrine

Three-layered fresh ground white meat fish with a creamy horseradish sauce

Herbed Bruschetta with Smoked Salmon Roulade

Toasted French bread with sliced tomato, fresh herbs, and melted Parmesan and mozzarella cheeses. The roulade is made with Norwegian smoked salmon rolled with a delicate salmon mousse and caviar, on a bed of herbed, spicy cucumber rounds

Macadamia Crusted Sea Bass with a Tropical Fruit Salsa over Field Greens

Macadamia nuts, favorite of the Hawaiian tropic, are roasted over an open fire thus adding a nutty aroma to this most delicately flavored fish and served over fresh field greens with almond vinaigrette

Blackened Cajun Chicken

Pan-seared chicken stuffed with wild mushrooms over a red pepper sauce with corn salsa

Sesame Sashimi Tuna & Vegetable Bruschetta

French bread grilled with garlic and olive oil topped with sesame tuna sashimi and tomato and balsamic basil vinaigrette

Chicken Pai Shu

Marinated grilled chicken breast over field greens with a spicy Thai vinaigrette

Homemade Crispy Spring Rolls

Chicken or beef and fresh oriental vegetables, served with spicy peanut and sweet-n-sour sauces

Sicilian Eggplant with Marinara Sauce

Pan-fried layered eggplant enclosed with wild mushrooms duxelle and fluffy dutchess potatoes

Eggplant Rollatini

Lightly baked breaded eggplant with herbed mozzarella and Parmesan cheese filling, topped off with a zesty marinara sauce

Eggplant Roulade Jardinière

Lightly fried breaded eggplant encased with sautéed julienne vegetables, served with a zesty marinara sauce

Mexican Fried Wonton Napoleon

Three-tiered wonton with sautéed lentils, guacamole, and a spicy black bean sauce

Toasted Pistachio and Port Wine Rolled Cheese Ball

Served with assorted breads and tapenades

Toasted Olive Oil Rubbed Bruschetta

with basil and sun-dried tomato pesto garnished with diced herbed Holland peppers and beautiful Nova salmon roulade and cucumber tower filled with chunky whitefish salad

Nova Rosette

with a basil pesto and a sun-dried tomato pesto, garnished with diced herbed Holland peppers and two beautifully rolled Nova floret’s with a chive cream crown