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Seated Reception with Beef Tenderloin and Wild Shrimp

Passed Hors d’ oeuvres

Asian Duck Turnovers

Wild Rice Pancakes with Smoked Salmon, Crème Fraîche

Stationary Hors d’ oeuvres

Arrangement of Fresh Seasonal Fruits

Warm Virginia Dip, in a chafing dish served with Sesame Crackers and French Bread Rounds

Arrangement of Imported & Domestic Cheeses including Aged Dutch Gouda, Maytag Blue, French Brie, Spanish Manchego and Italian Fontinaserved with Artisan Crackers

Spreadable Vegetable Terrines of Artichoke Heart, Spinach and Roasted Red Pepper served with Carrot Coins and Rice Crackers

Grilled Saffron Chicken Skewers with Tomato Ginger Jam

First Course

Salad of Spinach & Boston Lettuce, Grape Tomatoes, Belgian Endive, Apple Wood Bacon with Exotic Mushroom Toasts, Parmesan Cheese Tuile, in a French Vinaigrette

Main Course

Chef Steve’s Signature Blackened Beef Tenderloin in Rich Red Wine Sauce paired with Sautéed Wild Shrimp in a Meyer Lemon & Chive Butter Sauce

Local Asparagus with Extra Virgin Olive Oil and Pine Nuts

Roasted Russian Fingerling Potatoes with Black Truffles and Fine Herbs

Dessert Table

Strawberries dipped in Belgian Chocolate , Dark Chocolate Truffles

Shortbread Heart Cookies with Royal Icing, Pecan Diamonds