Passed Hors d’oeuvres
Miniature Lump Crab Cakes on Sally Lunn Toasts with Pommery Mustard Sauce
Crostini with Proscuitto, Fig and Parmigiano Reggiano
Grilled Pesto Marinated Gulf Shrimp, on a bamboo fork
Stationary Hors d’oeuvre Tables
Mushroom Caps filled with Brie and Hazelnuts
Chesapeake Cheddar Biscuits with Black Forest Ham Pâté
Display of Fresh Seasonal Fruits including Grapes, Strawberries, Papaya, Golden Pineapple, Kiwi, Mango, and other in-season choices
Chicken Breast and Italian Sausage Skewers
Arrangement of Domestic and Imported Cheeses including Virginia Grayson, German Tilset, German Cambozola, and Italian Fontina served with Assorted plain and fancy crackers
Pre-Set Salad
Salad of Baby Spinach and Romaine Lettuce, Pears, Toasted Walnuts, Red Grapes and Blue Cheese Toasts with Sherry Vinaigrette
German Chef Station
Zwiebelrostbraten, Rosted Loin of Beef with Carmelized Onions carved by a Chef
Roasted Pork Tenderloin with Bavarian Spices in Natural Sauce
Braised Red Cabbage with Apples and Braised Green Cabbage with caraway and bacon
Spaetzle
Sauteed Green Beans and Mushrooms in Sweet Butter
Whole Grain Rolls and Black Pepper Bread
Italian Chef Station
Roasted Salmon with Fennel, Asparagus and Pancetta
Three Cheese Tortellini with Zucchini, Sun-Dried Tomatoes and Exotic Mushrooms finished with Roasted Garlic, Parmesan Cheese and Extra Virgin Olive Oil
Chicken Scaloppini Piccata, Thinly Sliced Chicken Breast with Lemon, Olive Oil and Capers
Eggplant Parmigiana, layers of Eggplant slices with Marinara Sauce and Two Cheeses
Broccoli with Garlic and Olive Oil
Signature Asiago and Italian Herb Bread Sticks