Vegetarian Options

Portobello Orthello
Marinated Portobello cap with chopped artichoke and sundried tomato, sautéed tofu, and a light lemon plum wine reduction garnished with fried sweet potato straws

Stuffed Portobella Mushroom
Fresh baby spinach, sun-dried tomato, marinated tofu, fried eggplant and black bean sauce

Stuffed Jumbo 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

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

Eggplant Rollatini Rolard (Dairy)
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 Plateau
Three-tiered wonton with sautéed lentils, guacamole and a spicy blackbean sauce surrounded by a halo of Yukon gold mashed Potatoes

Fish List

Coconut Encrusted Tilapia with a Mango Slaw
This delightful fish is marinated in citrus/coconut milk bath which is lightly coated and sautéed to a perfect golden hue

Pesto-Pistachio Salmon Pinwheels
Fresh Scottish salmon rolled with toasted pistachios, glazed with a tangy pesto moussline

Basil-Pistachio Salmon Plateau
Fresh fillet of salmon rolled around a basil and pistachio mousseline over a marinated Portabella mushroom filled with garlic Yukon gold mashed potatoes, resting on a plateau of sun-dried tomatoes and baby spinach, surrounded by Jardinière vegetables, fried gnocchi, and dollops of sun-dried tomato pesto

Honey Dijon Salmon Pinwheels
Fresh Scottish salmon rolled with a delightful tangy Dijon glaze baked to perfection

Grilled Salmon with Mango Salsa
Marinated with Chenin Blanc & fresh lemon

Pecan Encrusted Salmon
Fresh Scottish salmon baked with crunchy pecans and a touch of coriander. The salsa is made from sweet mangos, papaya & kiwi

Teriyaki Salmon
Baked salmon marinated in our Signature teriyaki sauce topped off with black and white toasted sesame seeds

Mahi Mahi Kabobs
Marinated in a citrus sauce with white and black sesame seeds

Macadamia Crusted Mahi Mahi with a Papaya & Citrus Salsa
The macadamia nuts, favorite of the Hawaiian tropic, are roasted over an open fire adding a nutty aroma to this most delicately flavored fish

Sun Dried Tomato Sea Bass with a Buerre Blanc Sauce
Minced sun dried tomatoes in Challah crumbs encrusted on a fillet of fresh sea bass

Macadamia Crusted Sea Bass with a Tropical Fruit Salsa
The macadamia nuts, favorite of the Hawaiian tropic, are roasted over an open fire adding a nutty aroma to this most delicately flavored fish. The salsa is made from sweet papaya and mango with a pungent cilantro marinade

Seared Albacore Tuna Nicoise
Served over European field greens braised red bliss potatoes, deviled eggs, olive oil, infused basil, haricot verts, marinated artichoke hearts, kalamati olives, and a roasted red peppers vinaigrette coulis

Sole Provencal
Baked Italian herbed lemon sole, with a zesty Holland pepper and mushroom tomato reduction

Teriyaki Salmon
Baked salmon marinated in our Signature teriyaki sauce topped off with black and white toasted sesame seeds

Sole Florentine
With Velute sauce Fresh lemon sole with baby spinach Shallots garlic and basil and a creamy white wine cream sauce

Pistachio Crusted Seabass w/Tomato Basil Balsamic Ragu

Braised Fillet of Halibut with a Red Pepper Tomato and Mushroom Ragot

Blackened Cajun Salmon Fillet w/Spicy Mango Salsa

Chicken List

Pecan Encrusted Chicken with Papaya Salsa
Fresh chicken breast baked with crunchy pecans and a touch of coriander.

Parisian Chicken
Lightly battered boneless skinless chicken breast with sliced portabella mushrooms and marinated yellow tomatoes with a delicate Marsala Sauce

Trois Niveaux Cordon Bleu
Marinated three layered chicken breast with pastrami and a fresh pesto béchamel sauce, breaded and baked to perfection

Maple Grilled Chicken
Marinated chicken breast grilled to perfection with black pepper maple sauce

Rosemary Herbed Chicken Kiev
Marinated chicken lightly breaded with Challah crumbs with a veloute sauce, encased with a fresh Rosemary matre de butter

Chicken Orangina
Grilled orange marinated chicken breast, with a zesty green olive sherry glaze

Chicken Ricardo
Scaloppini of chicken breast lightly sautéed with a trio of wild mushrooms, sun dried tomatoes, and a splash of red wine chiaute

Mushroom Chicken Marsala
Scaloppini of chicken breast sautéed with wild mushrooms and a splash of Marsala wine

Roulade Chicken Florentine (Food Service)
Fresh spinach spiraled around a chicken breast with a velvety mushroom sauce

Chicken Olympia
8 oz. Marinated chicken breast with kalamata olives, artichokes, and capers in a pungent lemon glaze Wrapped in flaky phyllo dough

New Orleans Chicken
Pecan encrusted maple glazed chicken breast with a spicy honey mustard sauce

Honey Roasted Peanut Chicken
Chicken breast baked to perfection and served over a Rosemary Raspberry Demi glace

Eastern Shore Chicken Breast Roulade
Fresh long-stemmed leeks braised to a translucent sheen with sautéed mushrooms and breaded with Shalom’s own Challah. Served with velvety mushuoom and shallot sauce

Hawaiian Chicken (Buffet)
Breaded boneless breast of chicken with coconut milk, pineapple chunks and red peppers

Tuscany Chicken
Chicken breast stuffed with almonds and raisins, accompanied with a sweet and zesty puree of tomato or tomato beurre blanc

Chicken Picatta
Scaloppini of chicken in a lemon caper sauce with a splash of Chenin Blanc

Dijon Dill Chicken
Pan seared chicken scaloppini with a Dill Dijon mustard sauce

Burst of Lemon Chicken
Light egg battered 6-8 oz chicken breast marinated in a fragrant lemon and Chenin Blanc with a hint of basil sautéed to perfection and served with lemon Beurre Blanc sauce

Pistachio Chicken with Papaya Salsa
Fresh chicken breast baked with crunchy pistachios and a touch of coriander. The salsa is made from sweet papayas & kiwi

Chicken Shaukat
Lightly battered boneless skinless chicken breast encased with a duxele of wild mushrooms, sautéed leeks, and breaded with Shalom’s own Challah. Served with a velvety mushroom and shallot sauce

Champagne Chicken
Lightly battered boneless, skinless chicken breast with sliced portabella mushrooms and marinade yellow tomatoes with a delicate Champagne sauce

Italian Breaded Chicken
Herbed breaded chicken cutlets fried to a golden hue

Chicken Provencal
Herbed Sautéed Chicken breast, Red and yellow Holland pepper, sliced mushroom, in a tomato reduction and olive tampenade

Thai Chicken with Peanut Sauce
Grilled skin-on chicken breast with our own special spicy Mango salsa

Meat List

Pistachio Crusted Lamb Chops
A duo of Pistachio herbed baby lamb chops over sliced artichoke bottoms and tomato coulis

Pistachio Pesto Eye of the Prime Rib
Glazed with our homemade pistachio pesto sauce

Steak Diane
Marinated London Broil strips with button mushrooms and pearl onions in a robust garlic-plum sauce

Tenderloin of Au Poive
Marinated eye of prime rib with cracked white pepper corns, garnished with fried onion straws and Brandy sauce

Beef Roulade with Wild Mushrooms
The eye of aged first-cut prime rib encased with portabella and Chantarelle mushrooms, with a robust demi-glaze

Beef Tornados
The eye of the rib encompassed with Portabella and Chanterelle mushrooms, sautéed leeks with Challah and demi-glaze

Châteaubriand
French Served Roasted, thinly sliced, rare prime rib tenderloin. Served with a gooseneck of wild mushroom Marsala sauce on every table.

Prime Rib of Beef with Au Jous
Herb Rubbed and Slowly Roasted Aged Rare Prime Rib. Garnished with Fried Onion Straws.

Steak Nicoise
Italian marinated Rib eye or Strip steak grilled to perfection accompanied with a zesty French potato salad