Passed Hors d’oeuvres
Edwards Surry Ham on Sweet Potato Biscuits
Fresh Medjool Date filled with Chorizo and wrapped in Bacon
Beef tenderloin on Black Pepper Bread with Watercress
Brie Peach and Almond Tarts
Stationary Hors d’oeuvres
Display of Fresh Summer Fruits including Strawberries, Blackberries, Mango, Pineapple, Minted Melon, Grapes and Kiwi
Selection of Domestic and Imported Cheeses including Beemster Classic Aged Gouda, Vermont Grafton Village Cheddar, Danish Blue and French Brie garnished with Roquefort Grapes served with assorted fancy crackers
Bruschetta with Fresh Diced Tomato, Roasted Garlic, Extra Virgin Olive Oil, Blasalmic Vinegar and Fresh Basil
Artichoke Hearts with Goat Cheese wrapped with Roasted Piquillo Peppers
Carving and Grill Station
Grilled Orange and Pomegranate-marinated Chicken and Red Onion Skewers
Pork Tenderloin with Latin Spices and Lime Mojo carved by a Chef
Baby New Potatoes filled with Aspargus and Leek Ragoût
Grilled Vegetable Skewers with a Pesto Dipping Sauce
Seafood Station
Carolina Shrimp cooked in shrimp stock and spices served on ice in a silver bowl with Classic Cocktail Sauce
Crab Meat and Avocado Salad with a Lemon Caper Dressing
Canapé of our own Smoked Rainbow Trout on Rye Toast with Apple Horseradish Cream
Canapé of European-style Smoked Salmon on Pumpernickel Toast with Crème Fraîche, Diced Cucumbers and Dill
Platter of Hydroponic Tomatoes, Fresh Mozzarella and Watermelon with White Balsalmic Vinaigrette