Passed Hors d’ oeuvres
Our Beef Tenderloin on Black Pepper Bread with Horseradish and Watercress
Asian Duck Turnovers
Mushroom Caps filled with Lemon Spinach and Feta
Stationary Hors d’ oeuvres
Eastern Shore Salt Oysters
Served on the Half Shell and Roasted on the grill
Cocktail Sauce Mignonette Sauce
Tabasco
Platter of Fig Jam Crostini Paper thin slices of Serrano Ham Shaved Manchego
Crispy Sweet Potato Pancakes
Apple Chutney Greek Yogurt
French Brie with Apricot and Almonds, served warm in a chafer
Artisan Crackers
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Served Salad
Caprese Salad
Baby Arugula, Local Tomatoes, Buffalo Mozzarella, Shredded Fresh Basil & Cracked Black Pepper
White Balsamic Vinaigrette
Dinner Buffet
Salad of Maine Lobster Tail Poached in Cognac Butter
Baby Mixed Greens, Avocado, Roasted Corn & Grilled Mushrooms
Lime Mojo Vinaigrette
Roasted Rack of New Zealand Lamb, carved by a chef
Mint Gremolata
Pinot Noir Sauce with Rosemary Essence
Pan Seared Virginia Sea Scallops
Caramelized Apples Black Truffle Butter with Tarragon
Grilled Mahi Mahi with Mango Pineapple Salsa
Salad of Roasted Fingerling Potatoes, French Green Beans, Cannellini Beans
Crumbled Goat Cheese White Truffle Oil and Champagne Vinegar
Platter of Grilled Summer Vegetables
Zucchini, Summer Squash, Asparagus, Sweet Peppers, Sweet Onions
Piquillo Pepper Vinaigrette
Grilled Garlic Chive Flatbread Crusty French Bread
Sweet Butter Rosettes
Dessert
Italian Red Wine Chocolate Torte with Raspberries in Red Wine Syrup
Strawberry Frangipane Tartlets
Honey Bavarian
100% Colombian Coffee and a Selection of Harney & Son Teas
$100.00 per person plus tax and fee for service staff