Marigold Catering

Bar and Bat Mitzvahs

Congratulations! The time to begin planning for your son or daughter’s very special day has finally arrived. Family, friends, and members of the community will gather together to celebrate this proud moment and we want to help insure that every detail of the day exceeds your expectations.

Working with our trusted contacts and friends - including djs, florists, bands, rental companies, exclusive signature venues and temples, and designers - we can help to create a complete and focused vision for your event. Add to that our cutting edge culinary creations, traditional Jewish dishes with a twist, fun food for the kids and Marigold Catering is the perfect choice to help you create an experience that your child will remember for years to come.

Please contact us to schedule a private, complimentary event tasting and consultation!

Passed Hors d’Ouevres Favorites

• Meat

  • Duck confit and dried sour cherry kreplach, aged balsamic syrup
  • Potato reuben kugel, russian dressing dip
  • Demi burgers, pickled red onion or housemade pickles, herb mayonnaise
  • New Yorker eggroll, corned beef, kraut, thousand island dipping sauce

  Fish

  • “Twice-baked potatoes”
    Miniature redskins, boursin, créme fraiche, smoked salmon
  • Miniature savory salmon and dill cheesecakes
  • Gefilte, herb-seared pike, pickled carrot, matzoh ball croute

• Vegetarian / Dairy

  • Mac and Cheese
    Truffle, smoked gouda, gratin topping, filo cup
  • Tomato-rosemary soup sip, cheddar-chive grilled cheese
  • Street vendor falafel, pita crisp, pickled turnip, hot sauce
  • Sweet potato latkes, tart apple chutney, cinnamon creme fraiche
  • Wild mushroom and goat cheese blintzes
  • Grandma’s cucumber salad, sour cream, paprika, cucumber cup
  • Housemade potato latkes, sour cream and/or apple sauce
  • Chilled borscht soup sip, citrus creme fraiche
  • Watermelon and feta salad, sunflower seeds, cucumber cup
  • Soup sip trio, hungarian sour cherry, sorrel-scallion(schav), orange lentil-lemon
  • Roulade of roasted red and gold beet, thyme-lemon goat cheese, chive sticks
  • Beet and mint salad, cucumber cup
  • Wild mushroom, spinach, and feta cheese knishes
  • Hough bakery-style mushroom sandwiches
  • Miniature tsimmes kugel, cinnamon-cider creme fraiche
  • Vegetarian “Chopped Liver”
    Onions, peas, beans, nuts, and hard-boiled egg, challah croute
  • Miniature lemon-ricotta noodle kugel