Menu

Passed Hors d'oeuvres

Shrimp Shooters

Succulent pieces or shrimp in a delicious tomato broth
seasoned with garlic, spices and herbs served in a
shot glass with celery garnish.

Steak Chimichurri

Tender steak strips marinaded in garlic, olive oil,
fresh basil, cilantro and parsley on wooden skewers
and lightly seared to perfection.

Chicken Quesadilla Tartlets

Lime and garlic marinaded chicken meat mixed with
tomatoes, chiles, sharp cheddar cheese and cilantro served
hot and bubbly in phyllo dough shells.

Rumaki

Whole marinaded water chestnuts wrapped in
bacon and baked until crisp.

Dinner

Paella, a Spanish dish made with rice, saffron,
dark meat chicken, chorizo, clams, mussels,
shrimp, lobster, roasted red peppers and green peas.

Baby field green salad with tomatoes and red onions
served with a Dijon vinaigrette

Crusty French Bread

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Stationary Hors d'oeuvres

Crab Artichoke Dip

Succulent crab and artichoke dip made with
cheese and served with hot crackers

Baked Brie

A full Brie round covered with Apricot preserves
and Almonds wrapped in phyllo dough and baked till
hot and browned, served with crackers.

Dinner

Chicken Picata

Beef Bourguignon with Seasoned Rice

Fettuccine Alfredo

Vegetable Medley

Baby field green salad with tomatoes and red onions
served with a Dijon vinaigrette or Ranch

Fresh Baked Rolls with Butter

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Passed Hors d'oeuvres

Shrimp Cocktail

Vegetarian Spring Rolls

Stationary Hors d'oeuvres

Assorted Brie en croute with crackers

Apricot and walnut

Raspberry and almond

Spiced cranberry orange compote

Buffet

Roasted Turkey Breast over dressing
served with turkey gravy and
spiced cranberry orange compote

Roasted Garlic mashed potatoes

Smoked Virginia baked Honey Ham
served in a Brandied Peach Sauce

Baked Sweet Potatoes

Vegetable Medley

Baby green salad with red onions, grape tomatoes
gorgonzola and mandarin oranges
served with a Raspberry Vinaigrette.

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Brunch Buffet

Sweet Sausage, Brie and Chive Frittata

Smoked Turkey Breast with warm Cranberry Orange Preserves
on Orange Sage Biscuits

Penne Pasta with Greens, Olives and Feta Cheese

Grilled Vegetables Pita's with Goat Cheese and Pesto Mayonnaise

Smoked Salmon Platter with Cream Cheese, Red Onions,
Tomatoes and Capers

Seasoned Fresh Fruit Platter

Assorted Bagels, Muffins and Pastries with a variety of
flavored fruit preserves and cream cheese

Brunch Libations

Mimosa

Bloody Mary

Beer

Wine

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Passed Hors d'oeuvres

Shrimp Cocktail

Marinated Chicken Grape and Walnut Tartlets

Creamy Gorgonzola filled Endive Boats

Salmon Lollypops

Mini Beef Wellington's

Mini Maryland Style Crab Cakes

Duck Potstickers with Soy Infused Dipping Sauce

Mini Grilled Cheese with Tomato Sauce Shooters

Buffet Stations

Carving

Roast Beef Tenderloin with
Horseradish and Demi Glace

Herb Crusted Pork Tenderloin with
Demi Glace and Buttered Parsley Potatoes

Pasta

Fettuccini Alfredo with Proscuitto and Baby Green Beans

Pene ala Vodka

Tortellini with Garlic Basil Marinara

Antipasto Station

Seafood Salad

Assorted Meats, Cheeses, Olives, Grilled Vegetables, Artichoke Hearts, etc.

Baby Green Salad with Onions, Tomatoes, Roasted Peppers served with Italian Vinaigrette

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Passed Hors d'oeuvres

Brie and Raspberry Filo Cup

Grecian Triangles with Spinach and Feta

Lemon Grass Chicken Spring Rolls

Artichoke Beignet stuffed with Herbed Goat Cheese

Coconut Chicken Tenders with sweet spicy sauce

Mini Beef Wellington's

Herb encrusted Lollipop Lamb Chops

Asian - Seafood Station

Mussel, Clams, Scallop and Shrimp Seafood Salad

Sesame Seared Tuna Carpaccio

with Soy Sauce, wasabi, pickled ginger $ seafood salad

Assorted Sushi Rolls and Sashimi

California, Crispy Shrimp, Soft Shell Crab, Tuna, Avocado $ Cream Cheese, Spicy Tuna, Cucumber and Rainbow Rolls, all served with wasabi, soy sauce and ginger.

Pasta Station

Farfalle Pasta with Pesto
Penne ala Vodka with fresh Basil chiffinade
Fiocchi Purse four cheeses and pear

Sliced Filet Mignon with shaved red onions and horseradish sauce served on Silver Dollar Rolls

Dessert

Assorted Mini Desserts - Creme Brulee, Key Lime Tarts and Fruit Tarts as well as Assorted Grand Cru Petite Fours and Chocolate covered Strawberries

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