Soups

French Onion Soup
Caramelized Vidalia onions in a bronze colored broth with melted mozzarella and Gouda Cheeses.

Beef Consommé

Strawberry, Banana, Kiwi Soup
Thick and creamy fresh strawberry cold soup accented with kiwi

Vichyssoise
A delightful cold potato soup with sautéed leeks and a touch of cream

Gazpacho
A Spanish soup made with cucumber, tomato, onion, red pepper and breadcrumbs, seasoned with olive oil and garlic, and served ice-cold

Wild Mushroom Soup
Portabella, chantarelle & oyster mushrooms in a creamy golden base with confet of Holland Pepper garnish

Chicken Princesa Soup
Velvety golden creamed chicken soup with baby corn, diced peppers and poached chicken breast

Winter Squash Soup
Maize-colored silken-textured bisque with a trio of succulent squash

Appetizers

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.

Portabella Napoleon
Marinated portabella cap & eggplant grilled to perfection with a marinated vine-ripe tomato, drizzled with olive oil and fresh basil, and roasted fresh red pepper coulis, garnished with chopped chives and sautéed yellow peppers

Tomato & Eggplant Napoleon
Tomato and Eggplant baked to perfection with a delicious Pesto crust

Wild Mushroom Crepe
Exotic mushrooms and sautéed leeks rolled in a light, fluffy crepe 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 Portabella 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 Terraine
Three layered fresh ground white meat fish with a creamy horseradish sauce

Herbed Brochette with Smoked Salmon Roulades
Toasted French bread with sliced tomato, fresh herbs, 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
The macadamia nuts, favorite of the Hawaiian tropic, are roasted over an open fire thus adding a nutty aroma to this most delicately flavored fish over fresh field greens with almond vinaigrette

Blackened Cajun Chicken Pinwheels
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, tomato and balsamic basil

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

Homemade Crispy Spring Rolls
Smoked chicken, beef, and Napa cabbage, served with spicy peanut and sweet-n-sour sauces

Sicilian Eggplant with Marinara Sauce
Pan fried layered eggplant enclosed with a wild mushrooms duxelle and fluffy dutchess potatoes

Eggplant Rollatini Rolard
Lightly baked breaded eggplant with herbed mozzarella and parmesan Cheese filling, topped off with a zesty marinara sauce

Eggplant Rolard Jardiniere
Lightly fried breaded eggplant encased with sautéed juliane vegetables, served with a zesty marinara sauce

Mexican Fried Wonton Napoleon
Three-tiered wonton with sautéed lentils, guacamole and a spicy blackbean sauce

Everything Bagel Stick
Cut diagonally with two nova and cream cheese pinwheels and a cucumber cup filled with whitefish salad

Toasted Pistachio and Port Wine Rolled Cheese Ball

Toasted Olive Oil Rubbed Bruschetta
with a basil pesto and a sundried tomato pesto garnished with diced herbed Holland Peppers

Nova Salmon Roulard
Encased with cream cheese

Cucumber Tower
Filled with chunky whitefish salad