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Palisadium U.S.A.

Event Space

Cliffside Park

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Palisadium U.S.A.

43 Photos

All menu 32Buffet 5Glatt kasher 17Korean 6

All menu

Hors D'Oeuvres

As guests arrive they will be greeted by tuxedo clad waiters with artfully arranged trays of hors d'ocitvres that can include

"Baby" lamb chops

With roasted garlic and mint aoil

Shrimp fritters

With apricot dipping sauce

Prosciutto wrapped shrimp with Gran marinier glaze

Wild mushroom phyllo spikes

Sesame crusted chicken with sweet miso dip

Brie and green apple quesadillas

With apricot dipping sauce

Arancini "Tiny" risotto balls

With peas and parmigiano

Spicy tuna tartar cornucopia

With wasabi creme fraiche

Lobster quesadillas

With coriander green sauce

Almond dusted honey and rosemary scented goat cheese truffles

Asian barbecued beef salad

With apples and crispy shallots

"Gazpacho" filled cucumber cups

Pistachio crusted gorgonzola and mascarpone "grape" truffles

Eggplant caponata topped Montasio -Fricco" chips

Confit of duck and corn fritters

With a raspberry shallot dipping sauce

Chicken and napa salad tartlets with toasted peanuts

Crab cakes with citrus remoulade

Rare cooked filet mignon atop garlic rusks with arugula pesto

Sauteed Thai chicken on a bed of unsalted peanuts

Cocktail reception stations

lavish station can adorn any room during the cocktail hour. These stations will be garnished with artistically arranged decor to appeal to the eye as well as the palate Please choose from the following stations

Carving Station

Select 2

This station will include an assortment of home baked bread, flatbreads and herbed butters

Asian Marinated Grilled Flank Steak

With a hoisen glaze and napa salad

Whole Roasted Salmon Sides

With lemon basil crust and dijon aioli

Slow Cooked Boneless Leg of Lamb stuffed

With herbs and served with pan juices

Whole Roasted and Rosso Montalcino

Braised veal shanks "osso bucco'

Boneless Roasted Breast of Turkey

With a Focaccia Dressing and Herbed Gravy

Traditional Corned Reef carved to order and

Served with sauerkraut, grainy mustard, Russian dressing, and fresh rye bread

A Season in Tuscany

Grilled Zucchini and Eggplant with Grilled Onions

Marinated vegetables

Will include artichokes, cauliflower and mushrooms

Large baskets of Parmesan and Niontasio cheese straws

Vegetable crudites with assorted dips.

A selection of Imported and Domestic Cheeses including

Baked Brie, Goat Cheese and Basil Roulade

Assorted olives and spiced nuts

Homed Foccacia and Flatbreads

Pasta Station

Pastas

Select 1

Penne

Mezza Rigatoni

Farfalle

Fusilli

Sauces

Select 2

Ala Vodka

Bolognese

Creme

Pomodoro

Alfredo

Pesto

Toppings

Select 6

Sausage

Parmigiana Mozzarella

Cannellini Beans

Sauteed Shrimp

Peas

Ricotta

Broccoli

Pancetta

Grilled Vegetables

Grilled Chicken

Wild Mushrooms

Prosciutto

Quesadillas and fjitas

Large baskets of Tortilla chips and salsa and guacamole will Jill the table while the attendant grills to Order

Qucsadillas

Select 3

Confit of duck and green apple

With an apricot clip

Grilled chicken and cilantro

With roasted pepper salsa

Lobster Quesadillas

With a coriander clipping sauce

Roasted vegetable and pepper jack

With cumin dip

Fajitas

Select 2

Fajittas with classic flour tortillas accompanied by your choice of one

Grilled chicken

With caramelized onions and julienne peppers

Pork loin sliced

With cajun red tomato confit

Hot oven roasted flank steak

With red and yellow peppers

"Mock Sushi" Martini Station

Sticky black rice

With sliced Ahi tuna, frizzled pickled ginger and wasabi puree

Sesame dressed soba noodles

Topped with sake and hoisin glazed shrimp

Rice wine scented sticky rice

With marinated seared filet of beef and scallion confit

Exotic Vegetable Station

Select 3

Served with the following condiments

Polonaise stuffed

Hazelnut and dricd apricot

Swiss chard and wild rice

Curried eggplant chutney

Dried lava bean and mint paste

Spiced nuts

Potato and feta cheese fritters

Horseradish crusted

Saffron tabbouleh

Black bean hummus

Pickled chipolini onions

Baked pita chips and crostini

Escabech Station

Select 3

Traditional sea scallop ceviche

With a corn and rice salad

Savory lobster and coconut

Panna cotta with minted basil syrup

Plate torched salmon

With burnt onion jam or frissee salad

Shrimp escabeehe

Atop pearl couscous and mango salsa drizzled with mango syrup

Morocco

Select 3

Assorted dips and spreads to include

Chermoula rubbed

Grilled breast of chicken and Moroccan olive salad

Spicy lamb Kefta

Stuffed apples in a chili fused saffron syrup

Grilled shrimp

In an almond, raisin and oven dried tomato salad with lemon dressing

Fava bean and mint paste

Spiced crushed chickpeas

Savory Bestilla pie

Made with lamb or chicken

Lentil and rice salad

With tart lemon, tomatoes and goat cheese

Minted couscous

Stuffed smoked salmon roulade with a spicy onion relish

Cilantro rubbed eggplant puree

Assorted curry scented crostini

Seafood Extravaganza*

An array of seafoods will adoni thc table to include

Additional Charges Will Apply

Jumbo Crab Claws Chilled in Ice

New Zealand green mussels

With champagne vinaigrette

Lemon poached jumbo shrimp cocktail

With traditional cocktail sauce

Hand shucked clams and oysters

On the half shell with port wine mignonette sauce

Heights of Asia

Asian chicken

Sauteed to order and topped on Sesame dressed noodles

Assorted steamed dim sum

In bamboo steamer baskets with schecuan soy glaze

An assortment of Sushi and sashimi

Sesame oil and ginger dressed cucumber salad

With a julienne of scallions

Grand Central Station

Classics from the swats of New York

Dirty water dogs with Saurkraut

Potato knishes

Warm salted Pretzels with spicy mustard

Miniature ruben sandwiches with melted swiss

Burger Bar

Tiny burger "sliders

Served in potato buns with an assortment of toppings to include: Sauteed Mushrooms, Blue cheese, Mozzarella cheese, caramelized onions, ketchup, barbecue sauce, pickles and crispy bacon

Timpano

Featured in the. great movie -The Big Night"

An oversized pasta pie encrusted in a savory pastry shell filled with an assortment of Southern Italian Favorites including four cheeses, Penne pasta, slow cooked sausages and meatballs weighing in a whopping 75 pounds when completed served with sweet tomato sauce on the side.

Crudites

Mountains of seasonal fruit and domestic cheeses will adorn a large round table while sweet crisp carved vegetables with assorted dips and crackers are placed all around.

Sushi

Our manned classic style sushi and sashimi bar \ vill consist of an abundance of the classics prepared here in the Palisadium kitchens.

Dinner: Salads

Mixed baby green

Lettuces with cider vinaigrette, oven dried cranberry and spiced nut garnish

Roasted beet and goat cheese

Napoleon with young greens and champagne viniagrette with chilled asparagus

Tomato and Mozzarella

Tower with trice° chip and balsamic syrup

Traditional Caesar salad

With oversized croutons and shaved Parmesan cheese

Baby spinach salad

Garnished with oven roasted pears, herbed croutons and mustard vinaigrette

Traditional Pazanella Salad

Of greens, basil, bread and red onions with Balsamic vinegar

Watermelon and cucumber salad

With feta cheese and greens garnished with cider viniagrette

Tomato and herbed Chem tart accompanied

By balsamic dressed young arugula and pignoli salad

Dinner: Middle Course

Savory crepes

Filled with fresh artichoke hearts and mascarpone cheese, gratineed with imported Romano cheese

Grand Manlier glazed shrimp

Wrapped in prosciutto atop roasted beet risotto and garnished with shaved ricotta

Warm herbed goat cheese

Souffle with grilled zucchini and yellow squash

Dinner: Salata

Risotto of wild roasted mushrooms

Scented with porcini mushroom stock and dusted with fresh thyme leaves

Dressing and Sprinkled

With black sesame seeds

A towering salad of lemon poached jumbo shrimp

Angel hair pasta and baby field greens garnished with hoisin

Dinner: Pasta trio of your choice (

Ask for suggestions

Oversized Tortellini

With Classic bolognese sauce and shaved Pecorino

Crab

Avocado and mango salad garnished with micro greens arid mango coulis

Tomato and herbed Chevre tart accompanied

By balsamic dressed young anigula and pignoli salad

Dinner: Pasta trio of your choice

Ask for suggestions

"Bruschetta trio" Large wedges of grille(' Tuscan bread are topped with an assortment of toppings to include: Tomato and fresh basil, Black olive tapenade and eggplant caponata

Oversized Tortenllini

With Classic bolognese sauce and shaved Pecorino

Crab, Avocado and mango salad

Garnished with micro greens and mango coulis

Entree

The following are some our Entree choiccs for you and your guests

Addirional Charges May Apply

Pan seared salmon

Served atop ginger and garlic caramelized carrots and topped with frizzled leeks

Grilled filet of beef

Topped with grilled Portobello mushrooms and brandy peppercorn sauce

Classic lemon scented chicken

Scaloppini with herbs and white wine

Hand carved

Vegetable stuffed filet mignon with port wine sauce

Pastry wrapped

Herb stuffed boneless breast of chicken with a champagne sauce and a winter vegetable torte

Herb crusted Chicken

Medallions with grilled pickled fennel and anise scented demi-glace

Rosemary and garlic crusted

New Zealand baby lamb chops served in their own juices

Rare cooked

Tuna steak with lemon caper butter and an Asian inspired rice cake and vegetable timbale

Wild mushroom stuffed

French breasts of chicken enveloped in a red winc demi-glace

Herb rubbed slow cooked prime rib of beef au jus

Horseradish crusted filet of salmon

Served on a bed of dil led hot house cucumbers and topped with a vodka butter sauce

Nobu style Black Cod

Served with wasabi whipped potato and ginger gratineed young bok choy

Prosciutto and fontina

Topped boneless breast of chicken serve with a sage and white wine sauce

Toasted hazelnut and dried apricot

Crusted grouper served atop coconut braised leeks with a swirl of spicy harissa

Basil and tomato

Topped charred filet of beef with Red wine glace

Chianti Braised boneless

Short Ribs with firm poknta

Grilled tenderloin of veal atop

With wild mushroom cream capped with late harvest roasted vegetable compote

Tomato and herbed

Chevre tart accompanied by balsamic dressed young arugula and pignoli salad

Pasta trio of your choice

Ask for suggestions

Oversized Tortellini

With Classic bolognese sauce and shaved Pecorino

Crab, Avocado and mango salad

Garnished with micro greens and mango coulis

Dessert

Free form raspberry

Napoleon with fresh berries, pastry cream and whipped cream, served in a pool of red raspberry sauce

Warm pastry

Wrapped roast apples accompanied by cinnamon creme anglaise

Pistachio

"Baklava" bathed in Cordon Bleu brandy syrup

Red wine

Poached Pear Tart and pumpkinseed toffee

Classic molten

Chocolate cake with berry topped Cooked Cream

Passed miniature sweets

Can include a variety of brownie squares, pecan diamonds, lemon bars, and a variety of the pastry chets whims

Chocolate

Diamond shaped gateau garnished with fresh seasonal berries, a pool of raspberry sauce and whipped cream

Banana and pecan

"Hummingbird" cake with Southern style frosting and torched bananas

"Cornflakes and Milk"

Our chocolate bark accompanied by a sweet Amaretto scented Panna Cotta

Fresh seasonal berries

Topped with espresso zabaglione and garnished with honey biscotti

Chocolate ganache

Filled sweet crepe coated with chocolate and served with a swirl of a ginger caramel sauce

Beverages

House Selection of White and Red Wine, Champagne

Full Open Bar

List available on request

Imported and Domestic Beer

Assorted Juice, Sodas, Mineral Water

Beverages: Florist

We recommend Spitz and Peck Floral Design

19 Wesr Norrhfield Road

Wade Bernsby

Livingston. NJ 07190

Beverages: Audio Visual - Entertainment

We recommend NY Lounge Decor

Nicole De Vito

Beverages: VALET PARKING - Pricing

Available on Request

Tomato and herbed Chevre tart accompanied

By balsamic dressed young anigula and pignoli salad

Buffet

Salads

Tomato and herbed Chevre tart accompanied by balsamic dressed young anigula and pignoh salad

Mixed baby

Green lettuces with cider vinaigrette, oven dried cranberry and spiced nut garnish

Traditional Pazanella Salad

Of greens, basil, bread and red onions with Balsamic vinegar

tri Color Salad of Endive

Arugula and raddichio with Citrus dressing

Tomato and herbed Chevre

Tart accompanied by balsamic dressed young arugula and pignoli salad

Risotto of wild roasted mushrooms

Scented with porcini mushroom stock and dusted with fresh thyme leaves

Baby spinach salad

Garnished with oven roasted pears, herbed croutons and mustard vinaigrette

Sliced Tomato and Mozzarella

With fricco dust and balsamic syrup

Traditional Caesar salad

With oversized croutons and shaved Parmesan cheese

Savory crepes

Filled with fresh artichoke hearts and mascarpone cheese, gratineed with imported Romano cheese

"Bruschetta trio"

Large wedges of grilled Tuscan bread are topped with an assortment of toppings to include: Tomato and fresh basil, Black olive tapenade and eggplant caponata

Entrees

The following are some of our Entrde choices for you and your guests

Pan seared salmon

Served atop ginger and garlic-caramelized carrots and topped with frizzled leeks

Hoisen dressed Flank Steak

With Napa slaw and sesame seeds

Classic lemon scented

Chicken scaloppini with herbs and white wine

Pastry wrapped

Herb stuffed boneless breast of chicken with a champagne sauce and a winter vegetable torte

Pacific rim carved

Skirt Steak with Pineapple mango salsa

Wild mushroom stuffed

French breasts of chicken enveloped in a red wine demiglace

Tilapia Provencale

With grape tomatoes, capers and parsley

Horseradish crusted

Filet of salmon served on a bed of dined hot house cucumbers and topped with a vodka butter sauce

Prosciutto and fontina

Topped boneless breast of chicken serve with a sage and white wine sauce

Herb crusted

Chicken medallions with grilled pickled fennel and anise scented demiglace

Chianti Braised boneless short-ribs

With firm polenta

Sides and Vegetables

Seasonal vegetable medley

With herb butter and roasted shallots

Roasted Corn and tomato salad

With fine herbs and Extra Virgin olive oil

Asparagus Viniagrette

Whipped Roasted garlic potatoes

Sweet potato and walnuts salad

Green Beans with toasted Almonds

Spinach and Ricotta Torta

Potato Tans with fresh Thyme and tomatoes

Potato Galette with sweet onions

Desserts

Warm Apple Cobbler

Hand Whipped cream

Seasonal platters of fruit for the table

Warm Blueberry Cobbler

An assortment of Miniature cookies and pastries

To include: Brownies, chocolate chip cookies, Miniature Cannoli, fruit tartlets

Glatt kasher

Hors D'oeuvres

Asgucsts arrive they will& greeted by tuxedo clad waiters with artfully arranged trays of hors d'oeuvres that can include

Asian barbecued beef salad

With apples and crispy shallots

Wild mushroom phyllo spikes

Confit of duck and corn fritters

With a raspberry shallot dipping sauce

Rare cooked

Filet mignon atop garlic rusks with arugula pesto

Tiny tomato and ementhal tartlets

"Baby" lamb chops

With roasted garlic and herbs

"Gazpacho" filled cucumber cups

Sesame crusted chicken with sweet miso dip

Chicken and Napa salad

Tartlets with toasted peanuts

Sauteed Thai chicken

On a bed of unsalted peanuts

Cocktail Reception Stations

Lavish stations can adorn any room during the cocktail hour. These stations will he garnished with artistically arranged decor to appeal to the eye as well as the palate.

Please choose from the following stations:

Cocktail Reception Stations: Salad station Our sowers will create a salad to older, mixed in hardwood salad howls and plated for your guests. Options include:

The Greens

Mesculin greens

The Toppings

Chickpeas

Crispy onions

Cucumbers

Shredded carrots

Shaved celery

Fresh peppers

Steamed cauliflower

Diced Grilled Chicken

Romaine

Baby spinach

Sliced grape tomatoes

Black beans

Foccacia croutons

Red onion

Pitted olives

Fresh mushrooms

Blanched broccoli

Poached salmon

The Dressings

Balsamic vinaigrette

Cider and herb vinaigrette

Roasted garlic champagne vinaigrette

The Dressings: Caning Station

Select 2

Hoisen dressed Flank steak

With napa and vegetable slaw

Traditional corned beef carved and pastrami

To order and served with sauerkraut, grainy mustard, Russian dressing, and fresh rye bread and pumpernickel

Whole masted and Roso Montalcino braised Veal Shanks “Osso Bucco"

Whole Roasted Salmon Sides

With lemon basil crust and Dijon aioli

This station will include an assortment flatbreads and herbed butters

Potato Bar

Served with an assortment of toppings to include: Crispy onion, Fresh broccoli, Tofutti sour cream, Scallions, Margarine, Roasted apple chutney, Caramelized shallots, Vegetable chili, Smoked salmon, Sauteed mushrooms

Baked Idaho Potatoes

Potato Latkie

Roasted Garlic Whipped Potatoes

Pasta

Guests haw their choice of sauce and toppings on a chosen pasta cold accompanying the station will be one baked style pasta

Pasta: Pastas

Select 1

Farfalle

Fussili

Penne

Mezza rigatoni

Pasta: Sauces

Pomodaro

Bolognese

Pasta: Toppings

Select 6

Cauliflower

Cannellini beans

Wild mushrooms

Broccoli

Grilled zucchini

Grilled chicken

Peas

Pasta: Exotic Vegetable Station

Select 3

Served with the following condiments

Polonaise stuffed peppers

Hazelnut and dried apricot squash

Swiss chard and wild rice

Curried eggplant chutney

Dried lava bean and mint paste

Spiced nuts

Potato fritters

Horseradish crusted zucchini

Saffron tabbouleh

Black bean hummus

Pickled chipolini onions

Baked pita chips and crostini

Morroco

Select 3

Assorted dips and spreads to include:

Chermoula rubbed

Grilled breast of chicken and Moroccan olive salad

Spicy lamb Kefta stuffed apples in a chili fused saffron syrup

Cilantro rubbed eggplant puree

Assorted curry scented crostini

Savory Bestilla pie made with Iamb or chicken

Lentil and rice salad

With tart lemon, tomatoes.

Minted couscous stuffed

Smoked salmon roulade with a spicy onion relish

Fava bean and mint paste

Spiced crushed chickpeas

Heights of Asia

Black table linens will mask the look of large woks and steamer baskets with the true scents of Asian foods. This station can include:

An assortment of Sushi and sashimi

Asian chicken sauteed

To order and topped on sesame dressed noodles in Asian To go boxes or small plates

Assorted steamed dim sum

In bamboo steamer baskets with schecuan soy glaze Sesame oil and ginger dressed cucumber salad with a julienne of scallions.

Dinner: Salads

Roasted Vegetable and Pear Cous Cous

With Curried Chicken salad and cucumber tower

Risotto of wild roasted mushrooms scented

With porcini mushroom stock and dusted with fresh thyme leaves

"Bruschetta trio"

Large wedges of grilled Tuscan bread are topped with an assortment of toppings to include: Tomato and fresh basil, Black olive tapenade and eggplant caponata

Roasted beets

With young greens and champagne viniagrette with chilled asparagus

Watermelon and cucumber salad

With and greens garnished with cider viniagrette

Mixed baby green lettuces

With cider vinaigrette, oven dried cranberry and toasted walnuts

Chilled red and yellow tomato salad

With fresh basil and mint

Baby spinach salad garnished

With oven roasted pears, herbed croutons and mustard vinaigrette

Traditional Pazanella

Salad of greens, basil, bread and red onions with Balsamic vinegar

"Bruschetta trio"

Large N'edges of grilled Tuscan bread are topped with an assortment of toppings to include: Tomato and fresh basil, Black olive tapenade and eggplant caponata

Entree

The following ore sonic of our Entree choices for you and your guests

Pan seared salmon

Served atop ginger and garlic caramelized carrots and topped with frizzled leeks

Rib Eye Filet Beef

Topped with grilled portabello mushrooms and brandy peppercorn sauce

Nobu style Black Cod

Served with wasabi whipped potato and ginger gratineed young bok choy

Wild mushroom crusted

Boneless breast of chicken serve with a sage and white wine sauce

Toasted hazelnut and dried apricot crusted grouper

Served atop coconut braised leeks with a swirl of spicy harissa

Basil and tomato

Topped charred filet of beef with Red wine glace

Chianti Braised boneless Shortribs

With firm poknta

Grilled tenderloin of veal

Atop with wild mushroom cream capped with late harvest roasted vegetable compote (supplement)

The seasonal vegetables

Arc the chef's choice to ensure the seasonality and availability of the freshest and best product we can purchase

Wild mushroom stuffed

French breasts of chicken enveloped in a red wine demi glace

Herb rubbed slow cooked prime rib of beef aujus

Classic lemon scented chicken scallopini with herbs and white wine

Hand carved vegetable

Stuffed Beef with port wine sauce

Pastry wrapped

Herb stuffed boneless breast of chicken with a champagne sauce and a winter vegetable torte

Herb crusted

Chicken medallions with grilled pickled fennel and anise scented demiglace

Rosemary and garlic crusted

New Zealand baby lamb chops served in their own juices (supplement)

Rare cooked

Tuna steak with lemon caper butter and an Asian inspired rice cake and vegetable timbale (supplement)

Horseradish crusted filet of salmon

Served on a bed of dilled hot house cucumbers and topped with a vodka veloutte

Dessert

Wedding cake included

Optional cost $15 per person

Premium top shell liquor is served according to your event package

Young adult menu's are available on request and priced accordingly

Blueberry Cobbler

Soy Creme Broulee

Pistachio Baclava

White Wine Poached Pears

Assorted Kosher Pastries

Chocolate Fondue

Viennese Table

Apple Cobbler

Chocolate Bark

Soy Patina Cotta

Flourless Chocolate Torta

Seasonal Berries with Chilled Zabiglioni

Fresh Fruit

Korean

Desserts

SujungKwoa Cinnamon Punch

Assorted Rice Cake

Modeum Kvvoai I Assorted Fruits

Ice Cream

Beverages

House Selection of White and Red Wine, Champagne

Full Open Bar

List available on request

Additional arrangements:

Room Rental: Waived Service: 20% Sales tax: 7%

Imported and Domestic Beer

Included: Assorted Juices, Sodas, Coffee, Tea

Korean Buffet: Hot Food

Select 3

Kanpung Saewoo / Sauteed Breaded Shrimp, Sweet Sauce

jeyook-bokeum / Sautéed Pork

W/veggie. Spicy sauce

Haemul Japtang / Sauteed Mixed Seafood w/Vegetables

Bul Galbi Gui / Char-Grilled Marinated Beef Short Rib

Ojinge-bokeum / Sauteed Squid

W/ vegetables, spicy sauce

Samsae-jun / Pan-fried Vegetables and Fish

Korean Buffet: Cold Food

Select 3

Honghap Gui / Roasted Seasoned Green mussel

jopchae / Stir-Fried Cellophane Noodle with Vegetables

Hwe / Sashimi

Hong Domi Jim / Steamed Seasoned Fish

Yune Teriyaki / Broiled Salmon with Teriyaki Sauce

California Roll / Rice, Vegetables and Crab Meat

Sahm Sack Salad / Tricolor Salad

Korean Buffet: Side Dishes

Bacchu Kiinchee / Korean Red Pepper pickled Cabbage

Muk Tangpyungchae / Vegetables with Muk Gelatin

Bap / Steamed Mixed Rice

Samsaek-namul / Tr-color Vegetables

Busut Namul / Sauteed Mushroom Ifit

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Palisadium U.S.A.

All menu

Buffet

Glatt kasher

Korean

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