Passed Hors d’oeuvres
Virginia Sea Scallops wrapped in Surry Bacon
Crostini of Prosciutto, Fig Preserves, and Parmigianino Reggiano
Baby Artichoke Hearts with Carmelized Onions, wrapped with Piquillo Pepper
Stationary Hors d’oeuvres
Roasted Eggplant Provençale Dip, served warm in chafing dish with French Bread Rounds
Mushroom Caps filled with Spinach and Feta Cheese
Display of Fresh and Seasonal Fruits including Grapes, Strawberries, Papaya, Golden Pineapple, Kiwi, Mango, and whatever is freshest and in season from the Market
Turkish Spiced Chicken Breast and Surry Sausage Skewers with Smoked Paprika Aioli
Arrangement of Domestic and Imported Cheeses with our Savory Surry Ham Cheesecake including Grafton Village Sharp Cheddar, Aged Dutch Gouda, Wisconsin Brie and Italian Fontal, served with assorted plain and fancy crackers
Pre-Set Salad
Salad of Baby Lollo Rosa and Romaine Lettuce with Strawberries, Red Grapes and Toasted Almonds served with Warm Goat Cheese Fritters and French Vinaigrette
Chef Carving and Grill Station
Our Signature Roasted Beef Tenderloin carved by a Chef served with Madeira Reduction with Roasted Shallots or Horseradish Sauce
Grilled Medallions of Pork Tenderloin with Golden Raisins and Roasted Red and Yellow Peppers in a Balsalmic Glaze
Platter of Grilled Asparagus with Kalamata and Cerignola Olives
Braised Broccoli Rabe and Broccolini with Roasted Garlic and Bacon
Roasted Fingerling Potatoes with Sweet Butter and Chives
Rustic Olive Bread
Our Signature Asiago Bread Sticks
Seafood Station
Lump Crab Cakes sautéed by a Chef served with Pommery Sauce
Grilled Mahi Mahi with Avocado Mango Salsa marinated in an Italian Vinaigrette
Lobster Ravioli with Lemon Tarragon Butter Sauce
Anitpasto Platters including Stuffed Olives, Aged Provolone, Grilled Sweet Peppers, Marinated Maushrooms, Grilled Artichoke Hearts, Pepperoni, Amrinated Fresh Mozzarella and Genoa Salami
Sautéed Zucchini with Vidalia Onions and Fresh Diced Tomatoes
Our Soft-Knotted Rolls and Basil Focaccia