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Reception Featuring Mediterranean Station

Passed Hors d’oeuvres

Classic Hummus with Pine Nuts served with Pita Chips

Mushroom Caps Filled with Lemon Spinach and Feta Cheese

Crispy Sweet Potato Pancakes with Greek Yogurt and Apple Chutney

Crostini with Fig Preserves, Fresh Goat Cheese and Black Pepper

Garlic Herb Biscuits with Roasted Turkey and Mango Chutney

Served Salad

Caprese Salad  of Fresh Mozzarella, Hydroponic Tomatoes and Fresh Basil served over bed of Arugula with Olive Oil and our own Red Wine Vinegar

Seafood and Pasta Station

Pan-seared Atlantic Salmon served with mélange of White Kidney Beans, Sun-Dried Tomatoes and Roasted Garlic

Five Cheese Tortellini and Shrimp with a Pesto Sauce

Antipasto Platters including Stuffed Olives, Balsalmic Cippolini Onions, Aged Provolone, Girlled Sweet Peppers, pepperoni, Marinated Mushrooms, Caponata, Marinated Artichoke Hearts, Assorted Olives, Celery Hearts and Hard Salami

Grilled Rosemary Flatbread and Rustic Olive Bread served with Butter Balls

Mediterranean Station

Grilled Herb Chicken Breast in Marsala Wine Sauce

Moroccan Cous Cous with Grilled Winter Vegetables with Preserved Lemon and Olive Oil

Vegetarian Mousaka featuring layers of Zucchini and Potatoes, Mushrooms, Lentils, Chick Peas and Tomatoes topped with a Yogurt Custard

Sautéed French Green Beans with Baby Carrots and Dill

Crusty French Bread and Signature Bread Sticks served with Butter Balls