My Caterer is an on and off premise caterer, specializing in Bar/Bat Mitzvah celebrations featuring a Kosher menu. Our staff and culinary team have extensive experience in Bar/Bat Mitzvah's and will make sure that tradition is coupled with outstanding service and the highest quality foods.

At My Caterer, we are committed to creating your own personal celebration experience, one detail at a time. We have been creating lasting memories for over 50 years. Generations of families have selected My Caterer for our superior service and exceptional cuisine. We will design the Reception with you and your guests in mind, from the planning, to the day of and after, understanding that this is a most special day for you and your family.

Tel: 215 244 0700
Fax: 215 638 8547
Address: 3499 Street Rd.
Bensalem PA 19020

Food Stations Menu Young People's Buffet Sit Down Menu 
Brunch

 

Food Station Menu
Philadelphia & Delaware Valley Catering

Just One Kosher Catering Possibility

Cocktail Reception

Hot Hors D’oeuvres

To be Butlered from Silver Trays garnished and decorated

        • Sesame Chicken Skewers with Sweet and Sour Ginger Sauce

        • Tuna and Salmon Sushi Pieces with Wasabi and Soy Sauce

        • Lamb Brochettes marinated in a pepper-thyme reduction

        • Wild Mushrooms in Phyllo

        • Miniature Risotto Cakes with tender strips of beef and a balsamic reduction

        • Mashed Sweet Potato in puff pastry

        • Miniature Hamburgers

        • Franks in the Blanket with Spicy Mustard

Cold Display of Hors D’oeuvres

        • Mediterranean Antipasti consisting of Tuscan Beans, Grilled Marinated Veggies
          (eggplant, yellow and green squash and portabella mushrooms)

        • Bruschetta Bar with Seasoned Grilled Breads

        • Crudités of Fresh Baby and Cut Vegetables served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips

        • Traditional Chopped Liver mold with riced egg, chopped red onions served with cocktail rye bread and an assortment of fancy crackers

Dinner Buffet Food Station Idea

Large Braided Challah for Motzi

French Brioche Table Rolls served with Margarine Rosettes

Salad Station

        • Thai Noodle Salad with Peanut Vinaigrette Dressing

        • Roasted Vegetable Couscous

        • Caesar Salad with baby romaine lettuce, anchovies and garlic croutons

        • Wild Mixed Greens Salad with Mandarin Orange pieces and Citrus Vinaigrette

Pasta Bar Station

Penne, Bowtie, Orecchiette and Ravioli Pastas are prepared
with a choice of two sauces:

              • Tomato Basil

              • Vodka Blush

              • Plum Tomato

              • Virgin Oil &Garlic

              • Primavera

              • Scampi

Asian Station

        • Fresh Lo Mein Stir Fried to Order with Crisp Oriental Vegetables and a Soy Ginger Sauce

        • Choice of Marinated Beef, Chicken, Duck & Tofu

        • Fresh Dim Sum of Vegetable, Beef and Chicken Dumplings served from Bamboo Steamers and an assortment of Asian dipping sauces

        • Vegetable Egg Rolls served with Duck Sauce and Spicy Mustard

Carving Station

        • Honey Dijon Crusted Racks of Lamb served with mint jelly

        • Herbed and Marinated Turkey Breast served with a Cranberry Chutney

        • Prime Rib of Beef Au Jus

        • Trio of Colored Asparagus Spears served with Pepper Confetti

        • Baby Red Bliss Potatoes oven roasted with rosemary, garlic and oil

Premier Viennese Pastry Table

        • An assortment of Fine Cakes sliced to order tableside

        • Bananas Foster Station

        • Sliced Fresh Fruit including Melons, Berries and Star Fruit

        • Miniature Pastries including: Cream Puffs, Éclairs, Petit Fours, Napoleons,

        • TiraMisu, and a variety of classic French Pastries

        • After-Dinner Nuts and Mints

        • Premium Regular and Decaffeinated Coffee

        • Regular, Decaffeinated & Herbal Teas

Young People's Buffet Menu

Cocktail Reception

Hot Hors D’oeuvres

To be served from Stationary Chauffeurs

          • Franks in the Blanket
          • Mini Vegetable Egg Rolls
          • Buffalo Chicken Wings with BBQ Sauce
          • Sesame Chicken Bites

Beverage Bar
with

Shirley Temple’s
Roy Rogers
and an assortment of Sodas and Fruit Drinks

Buffet Dinner

          • Carrot and Celery Sticks served as appetizers with Honey Mustard Dipping Sauce
          • Chicken Fingers
          • French Fries
          • Taco Bar
          • Steak Sandwich Bar
          • Penne Pasta Marinara

Build Your Own Parve’ Sundae Bar

Some Additional Fun Suggestions

          • Cotton Candy Machine
          • Funnel Cakes
          • Popcorn Stations
          • Caramel Apples
          • Candy Grab Bag Bar
          • Soft Pretzels
          • Chocolate Fountain
          • Water Ice

Suggested Sit Down Dinner Menu

Cocktail Reception

* * *

Hot Hors D’oeuvres

To be Butlered from Silver Trays, garnished and decorated

        • Seared Tuna on Won Ton Crisps with Tobiko Wasabi and Scallions

        • Chicken Sate’ with a Thai Peanut Dipping Sauce

        • Beggars Purse filled with Smoked Apricot Brandied Duck

        • Spinach and Artichoke in a Won Ton Flower Cup

        • Ratatouille in a Red Bliss Potato Cup

        • Wild Mushroom Tartlets

        • Miniature Beef Wellington in Puff Pastry

        • Chicken and Sun-dried Tomato Spring Rolls

* * *

Cold Display of Hors D’oeuvres

        • Crudite’s of Fresh Baby and Cut Vegetables
          served from Country Baskets & Signature Red Roasted Pepper and Pesto Dips

        • Hummous and Baba ganoush served with Baked Pita Crisps

        • Grilled Breads with Sun-dried Tomato and Olive Tapenades

        • Vegetable Sushi with Pickled Ginger and Lite Soy Dipping Sauce

Dinner

Large Braided Challah for Motzi

French Brioche Table Rolls served with Margarine Rosettes

* * *

Salad Course

Mixed Wild Greens served with Poached Pear Slices, Caramelized Cashews
and
Light Citrus Vinaigrette Dressing

* * *

Entrée

Suggested Main Courses

Poultry Selections

Tuscan Chicken: Boneless Breast stuffed with Spinach and
Red Roasted Pepper served over Orzo with a Blush Sauce

Capon - boneless breast of Capon filled with your choice of wild rice and herbs of noodle mushroom kugel stuffing in a Supreme or Orange Sauce.

Chicken KIiev - a skinless, boneless breast of Capon, stuffed with fresh herbs, garlic and margarine, then coated with breadcrumbs. The Capon is slow cooked with constant basting. Served on a bed of wild rice with mushroom sauce.

Chicken Florentine - a completely boneless breast of skinless Capon filled with seasoned spinach and coated with bread crumbs.Served with watercress sauce.

Chicken Marsala - chicken breasts coated with flour and sautéed. Topped with Marsala wine, herbs and fresh mushrooms.

Chicken Wellington - a breast of Capon stuffed with a wild mushroom rice filling, then wrapped in a flaky puff pastry.

Capon - boneless breast of Capon filled with wild rice or noodles and mushrooms served with a light orange sauce.

Pecan - a large boneless breast of Capon stuffed with apple and raisin stuffing, topped with pecans.

Boneless Cornish Hen - the breast is boned, leaving the legs attached and stuffed with herbed or wild rice and topped with a delicate raspberry sauce.

Grand Marnier - boneless breast of chicken with a traditional bread stuffing, baked with Grand Marnier sauce.

      • Pecan Encrusted Tilapia served with a Lime Chardonnay Sauce
        Beef Wellington: Tender Rib Eye served with a Duexelle Sauce
        in a traditional Pastry

      • Chilean Sea Bass: Pan seared and Semolina Crusted with Chef’s
        seasonal accompaniments

      • Château d’Beef: Our version, a Special Blend of Garlic and Herbs
        are infused into the meat prior to cooking

      • Duck Breast Marsala: Boneless Breast with Wild Mushrooms, Red
        wine reduction and veal stock

      • Baked Atlantic Salmon: Basil and Pecan Crust baked
        in a White Wine lime and peppercorn sauce

      • Traditional Beef Brisket: Slow cooked with Vidalia Onions and Tomatoes
        Cornish Hen: Breast is boned, leaving the legs attached and stuffed with
        herbs and wild rice and topped with a delicate Raspberry Sauce

      • Pan Roasted Halibut: Over Baby Greens, topped with Black Olives and
        Sun-dried Tomato Vinaigrette

      • Stuffed Veal Chop: Herbed Bread Stuffing with a Veal Reduction Sauce

We will be happy to suggest Duets

* * *

Dessert

Petite Slice of our Flourless Chocolate Torte

Chocolate Waffle Cup with Raspberry Sorbet

Tuxedo Dipped Driscoll Strawberries

Premium Regular and Decaffeinated Coffee

Regular, Decaffeinated & Herbal Teas

After-Dinner Nuts and Mints

For more information about service at any one of our 86 sites or to tour our banquet rooms in Bensalem,
please call us at (215) 244-0700 or fill out this form.

 

Brunch Menu
 Cocktail Reception
5 Hour Limited Bar

 Whiskey Sours Screwdrivers Bloody Marys
White Zinfindel Chablis Mimosas

Soda Bar
Fresh Fruit Display
 Vegetable Crudite with Dips

Torah Cake Candle Lighting Ceremony 
Challah and Wine Toast
Choice of Chilled Juices
 Assorted Breakfast Pastries
Bagels, Rye & Pumpernickel Breads
Nova Lox and Salads
Chopped Herring with Onions
Sable
Jumbo Whitefish Stuffed with Whitefish Salad
Assorted Cheeses
Fresh Fruit Salad
Hash Brown Potatoes
Omelet or Waffle Station
Blintzes with Fruit Toppings or Kugel
Pickled Condiments
Viennese Pastry Table
Coffee Service
Nuts & Mints

 

Sit Down Menu

Cocktail Hour

5 Hour Continuous Premium Brands Open Bar
Unlimited Soda Bar
Fresh Fruit Display
Vegetable Crudite with Dip
Selection of Hors D' Oeuvres

Reception

Torah Scroll Cake & Candle Lighting Ceremony
Wine Toast
Challuh

Appetizers

Fresh Fruit Medley or Pineapple Fruit Boat (seasonal)
Chopped Chicken Liver with Garnish
Brandied Mushroom Walnut Pate
Smoked Norweigian Salmon
Stuffed Cabbage
Selection of Soups

Salads

Tossed Salad with Choice of Dressings & Mini Egg Twist Rolls
Garden Salad with Choice of Dressings & Mini Egg Twist Rolls
Ceasar Salad & Garlic Bread
Spinach Salad & Poppy Seed Rolls

Entrees

Prime Rib of Beef Au Jus
Poached Salmon with Lemon Dill Sauce
Breast of Veal in Wild Mushroom Wine Sauce
Lamb Chops with Hunter Sauce
Stuffed Capon with Vegetable Mousse
Chicken Grand Marnier
Flounder Florentine
 Shish Kabob
Roast Duck over Wild Rice

For more info or to tour our rooms, please call us at (215) 244-0700 or fill out this form.