Passed Hors d’oeuvres
Crab Meat and Cucumber Nori Rolls with Asian Dipping Sauce
Artichokes and Romano in Phyllo
Stationary Hors d’oeuvres
Display of Fresh Seasonal Fruits including Strawberries, Golden Pineapple, Grapes, Melons, Mango, Kiwi, best selections available
Our Savory Mediterranean Cheesecake and A Selection of Domestic Cheeses including New York Sharp Cheddar, Spanish Manchego served with and assortment of plain and fancy crackers
Virginia Ham Dip served warm in a chafing dish made with Edwards Surry Ham, Garlic, Cream Cheese, Sour Cream and Pecans served with French Bread Rounds
Extra Large Steamed Carolina Shrimp presented on ice in a silver bowl with classic Cocktail Sauce
Deviled Eggs with Smoked Paprika
Served Salad
Caesar Salad made with Romaine Lettuce, Grape Tomatoes, Croutons and Parmesan Cheese with Creamy Caesar Dressing
Grill Station
Chicken Breast and Surry Sausage Skewers with Roasted Garlic Mustard Sauce
Thai Style Beef Tenderloin Skewers with Spicy Coconut Peanut Sauce
Homestyle Baked Macaroni and Cheese Gratin
Platter of Grilled Spring Vegetable including Asparagus, Mushrooms, Zucchini, Yellow Squash, Sweet Peppers and New Potatoes
Honey Cornmeal Bread, Knotted Sesame Rolls and Butter Rosettes at the guest tables
Seafood and Pasta Station
SPinach and Cheese Agnolotti with Marinara Sauce and Grates Romano Cheese
Penne Pasta with Pan-seared Atlantic Salmon in White Wine Sauce served with Asparagus and Shiitake Mushrooms
Clam Fritters and Lightly Breaded Fried Oysters served with Tartar and Remoulade Sauces
Anitpasto Platters including Stuffed Olives, Aged Provolone, Grilled Sweet Peppers, Grilled Artichoke Hearts, Celery Hearts pepperoni, Marinated Mozzarella and Genoa Salami
Roma Tomatoes filled with Creamed Spinach
Signature Asiago and Italian Herb Bread Sticks and Basil Focaccia