Banquet «Caspiy Signature» NEW
Difference between "CASPIY SIGNATURE" and "SUPER" are the Highlighted dishes.
1. SALMON TARTARE (Fresh and light taste of all ingredients. Prepared with a great
combination of spices and herbs: salmon
fillet, chives, red onion, capers, lemon juice, and olive oil)
2. Veal-Chicken Roulade
3. Duck Salad (with Berries in Sweet Raspberry vinaigrette)
4. Pickled Vegetables + Home Made Marinated
FONDUE(One of the favorite picks.
Looped chunks of fresh sushi grade tuna over sturdybamboo skewers. Served with orange ginger dipping.
SALAD(This bright and bold-tasting
salad. Spinach mixed with curly carrots cherry tomatoes, dried apricots,
raisins and cranberries and thinly sliced cut into strips marinated tenderloin.
Combined with homemade chef’s special sauce)
7. GOOSE LIVER PARFAIT (It is a luxury, exquisite and stunningly delicious dish) Velvety rich,
buttery, delicate and unctuous FOIE GRAS)
TIGER SHRIMPS AND GUACAMOLE SALAD
and avocado is a classic gorgeous, fantastic flavor combination. Bites of crisp steamed shrimp alternating
with creamy avocado, chopped tomatoes, bell pepper, jalapeno, cilantro all
sprinkled with a tangy lime juice and extra virgin olive oil and just enough
red onion to add a little bite)
9. LARDON SALAD (The classic frisée lardon, the perfect combination of warm and cool, fatty and crunchy. A frisée salad tossed with crunchy bacon and warm dressing, crumbled goat cheese and topped with a poached egg)
10. Appetizer “Barskaya” (Blend
of Cheeses with Scallops, Clamps, Octopuses on the Tomato Slices)
11. BON APPETIT BRUSCHETTA (It is a fresh and delicious appetizer. Chopped beautifully ripe tomatoes, red onion, vegetables, shrimps and fresh basil served on toasted, drizzled with olive oil, garlic and a bit of sea salt and fresh pepper slices of Italian or French bread)
Or “GERALD FRAZEE’S LAMB TONGUE SALAD”
12. Pineapple “Monte-Krista” (with Almond Sauce)
PANCAKES with sour cream and caviar
Or Potatoes “Cloistral” (with mushrooms)
2. DUCK ROULADE CONFIT (Slowly, oven roasted golden brown duck, stuffed with prunes and
apples. Served with rich sweet berries sauce)
GRAS (Famous French decadent luxury
food (creamy, fatty liver). Seared medallions of Foie Gras are over rings of caramelized pineapple and
vol-au-van. A lingonberry and strawberry sauce with a balance of sweetness and
acidity is the perfect complement to the fatty texture of Foie Gras)
VEAL TRIANGLES(Triangles of jellied
Veal, breaded in panko (bread crumbs) and roasted. Served with chef’s special
1. STURGEON (All Natural
Adriatic White Sturgeon, seared with Danube Beurre Blanc Sauce)
2. Pasta “Palermo” (seafood pasta)
3. Jumbo Shrimps in French Suprême sauce
4. New Zealand Mussels in white sauce
1. "CHALAHACH" (Grilled Rack of Lamb)
2. BEEF STRIP STEAK
1. Assorted Fruit platter
Soda, Tea and Coffee (Unlimited)
OUR BANQUET MENU CAN’T BE BEAT BY THE COMPETITION!!!
If you find a lower price for a similar banquet, we'll match any local competitor’s advertised price.
In addition, we will give you an additional discount for future banquets
All our Banquets can be customized to your unique tastes and occasions!!!
For further details please call 718-616-1399