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