United Nations International Stations Selection
(Minimum of 100 people)

Choice of 3 International Stations plus Dessert Station
Please select 3 Items per Station

Italy

Baskets of Pizelles with Artichokes, Prosciutto, Tomatoes, Zucchini, & Pecorino Cheese

Porcini Mushroom Risotto served with Spicy Broccoli Raab

Creamy Roasted Garlic and Mascarpone Polenta

Roasted Branzini with Roma Tomatoes, Fresh Basil, and Fresh Garlic

Pasta Fagioli
White Bean, Pasta, and Prosciutto Soup

Torta Panzanella
Roasted, Smoked and Marinated Vegetables
on Herbed Polenta
Drizzled with Balsamic Glaze and Basil Oil

Crisp Gnocchi with Pomodoro Sauce and Toasted Oregano Oil

Veal Sautéed with Sage and Prosciutto
Finished with a Caper Butter Sauce

Steamed Sea Bream in a Lemon Garlic Parsley Butter Sauce

Arugula Salad with Gorgonzola and Poached Pears

Braised Escarole with Garlic and Balsamic Vinegar

Greece

Taramasalata – Blend of Puréed Fish Roe served with Flat Bread

Dolmades – Rice and Feta stuffed Grape Leaves

Koftea – Spicy Lamb Patties served with Onion Mint Salad

Falafel – Fried Chickpea Fritters with Red Pepper Sauce

Moussaka – Layers of Braised Lamb and Eggplant

Spanakopita – Spinach and Feta baked into a Flaky Pie Crust

Lamb Kabobs – A Traditional Lamb Skewer with Onions and Peppers

Sautéed Garlic Spinach

Spicy Lemon Rice

China

Stir Fried Shanghai Noodles with Duck, Carrot, Celery and Snow Peas

Moo Shoo Pork with Scallion Pancakes and Plum Sauce

Yin-Yang Red and White Shrimp Stir Fry Rice

Twice Cooked Crispy Noodles with Garlic Braised Pork

Soy Sauce Braised Chicken, Eggs and Livers garnished with Dried Oranges

Salt Baked Chicken stuffed with Seaweed

Salt and Pepper Crispy Calamari with Iceberg Lettuce

Roasted Suckling Pig with a Sweet Sacha Sauce

Rainbow Noodles with Assorted Meats in Sesame Rice Vinegar

Steamed Sea Bass with Soy Vinaigrette

T-bone Steak with Garlic and Broccoli

Hunan Lake Perch with Garlic and Spicy Pickled Vegetables


The Middle East

Leg of Lamb Roasted with Moroccan Spices
Garnished with Zucchini, Yellow Squash, and Carrots

Tomato, Chickpea and Lentil Salad with Mint

Fresh Farmer’s Cheese with Tarragon, Scallions, and Walnuts

Curried Goat with Spicy Mango Chutney

Kabobs of Saffron Marinated Salmon

Chicken Bisteeya in Pastry drizzled with Honey

Baked Tomatoes with Cumin, Raisins and Olive Oil

Spinach, Almond, Olive and Cheese Tarts

Fresh Fruit Macerated in Honey and Madagascar Vanilla


Spain

Shellfish Polenta with Chorizo Sausage and Saffron Aioli

Tomato Gazpacho

Black Bean Soup served with Aged Sherry Wine

Air Dried Spanish Meats and Cheeses

Braised Rabbit with Pinto Beans in a Light Roast Tomato Relish

Bacalao with Roasted Potatoes

Grilled Mackerel Romesco with Almonds, Tomato and Red Peppers

Ceviche of Scallops, Shrimp, and White Flesh Fish with Crispy Bread

Braised Zucchini, Squash, Onions, Olives and Tomatoes

Marinated Squid and Anchovies with Roasted Red Peppers


Germany

Pickled Herring served with Black Bread and Sour Cream

Red Cabbage cooked with Cinnamon and Apples

Assorted Wursts with Sauerkraut and Dusseldorf Mustard

Ginger Snap Spaetzle, Sautéed Golden Brown

Liver Dumpling Soup

Jagerschnitzel Sauté of Veal and Forest Mushrooms

Braised Roulade of Thinly Sliced Beef
Rolled with Bacon and Onions

Crackling Pork Shank with Spicy Apple Sauce

Smoked Pork Chop with Sauerkraut and Boiled Potatoes

Baked Brie and Mixed Greens with Poached Pears


Mediterranean

Market Fish of the Week

Platters of Crisp Calamari with Saffron Aioli

Fennel and Orange Salad with Basil Vinaigrette

Grilled Asparagus and Olives with Fried Chickpeas and Sea Salt

Marinated Roasted Peppers and Herbed Feta

Paella Valenciana with Chicken, Chorizo, Shrimp, Clams and Mussels

Salt Cod Fish Cakes with Tapenade and Fried Oregano

Roulades of Eggplant Stuffed with Dates, Rice and Goat Cheese

Dessert and Coffee Station

Chocolate Eclipse
A Chocolate Génoise with Dark Chocolate Mousse
Finished with a Milk Chocolate Ganache

Roasted Apple Tart
Served with Maple Syrup Crème Anglaise and Tahitian Vanilla Ice Cream

Individual New York Cheesecake with a Graham Cracker Crust
Warm Honey Lavender Berry Compote

Espresso Laced Mousse Cake
Served with a Toasted Walnut Rum Butter Sauce

Linzertorte

A Classical Tart served with Verbena Scented Champagne Sabayon

Chocolate Dipped Strawberries and Apricots

Coffee, Decaffeinated Coffee, English and Herbal Tea



Additional Reception Menu Options

International Cheese Display

Caciocavallo, Toscana, Shropshire Blue, Idiazabal,
Artisanal Manchego, Esrom, Fontina Val d’Aosta, & Mahon
Or
Appenzeller, Sage Derby, Pont L’Eveque, Roncal & St. André

Each served with Crackers, Biscuits, Toasts & Fruit Garnish

Fresh Crudité Display

Served with Herb Crème Fraîche and Tomato Pesto

Pasta Station

Gnocchi, Orecchiette, Rigatoni, Gemelli and Fusilli Pastas with your Choice of 2 Sauces

Marinara, Saffron Cream, Pesto, Mushroom Truffle or Roasted Red Pepper Cream

Served with freshly Grated Parmesan Cheese, Parmesan Toasts & Assorted Breads

Chilled Seafood Bar

Jumbo Gulf Shrimp

Cherrystone or Littleneck Clams

Bluepoint Oysters

Snow Crab Claws

Smoked Salmon Lollipops

Cocktail Sauce, Ginger Cream, Capers, Onions, Lemon Halves & Bread Sticks


Carving Stations

Roasted Sirloin of Beef with Three Peppercorn Sauce

Filet of Beef with Black Truffle Sauce

Gremolata Roasted Rack of Veal, Orange Thyme Jus

Roasted Leg of Lamb with Preserved Lemon Sauce

Whole Stuffed Baby Lamb with Coriander Jus & Basmati Rice


Caviar Station

Beluga, Osetra & Sevruga

Served with Chopped Egg, Onion, Blini & Toast Points

frozen vodka


Additional Dessert Selections

Assorted Petits Fours

Mini Fruit Tarts

Italian Butter and Fancy Cookies