Chef Stations allow food to be served immediately as it is prepared, and therefore this format showcases the freshness and the premium quality of ingredients. Chef Stations also allow for maximum mingling, and encourage table conversation about the diversity of the foods at the stations. By inviting guests to multiple locations, lines become less perceptible and more guests are served at once. The positioning of the stations can create a festive atmosphere and offer occasions for people to socialize even if they are not seated near one another. Guests have the freedom to enjoy the diversity of menu items available, and it is important to understand that the Chef Station reception offers more variety than any other format.
After passed or stationary hors d’oeuvres, guests may be seated for a served or a pre-set salad to begin the meal in unison. Tables are invited to the chef stations in an orderly fashion, overseen by the reception coordinator. Chef Stations are becoming an industry standard and are often preferred for the reasons listed above
Deluxe Evening Reception with Grill, Carving,
and Seafood Stations
Passed Hors d’oeuvres
Virginia Sea Scallops wrapped with Surry Bacon
Asian Duck Turnovers
Baby Artichoke Hearts filled with Caramelized Onions, wrapped with a Piquillo Pepper
Stationary Hors d’oeuvres
Roasted Eggplant Provençale Dip
served warm in a chafer with French Bread Rounds
Mushroom Caps filled with Spinach and Feta Cheese
Display of Fresh Seasonal Fruits
Turkish Spiced Chicken Breast and Surry Sausage Skewers
Smoked Paprika Aioli
Arrangement of Domestic and Imported Cheeses
With our Savory Surry Ham Cheesecake
Grafton Village Sharp Cheddar, Aged Dutch Gouda, Wisconsin Brie and Virginia Appalachian
Plain and Fancy Crackers
Pre-Set Salad
Salad of Red Leaf and Romaine Lettuce
with Strawberries, Red Grapes and Toasted Almonds
Warm Goat Cheese Fritter
French Vinaigrette
Chef Carving and Grill Station
Our Signature Roasted Beef Tenderloin, carved by a Chef
Served with Roasted Shallots and Madeira Reduction or Horseradish Sauce
Grilled Medallions of Pork Tenderloin
with Golden Raisins and Roasted Red & Yellow Peppers and Balsamic 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 & Chives
Rustic Olive Bread and Our Signature Asiago Bread Sticks
Seafood Station
Lump Blue Crab Cakes, Sautéed by a Chef
Pommery Mustard Sauce
Grilled Mahi Mahi
Marinated in an Italian Vinaigrette with Avocado/Mango Salsa
Lobster Ravioli
Lemon Tarragon Butter Sauce
Antipasto Platters
Stuffed Olives, Aged Provolone, Grilled Sweet Peppers, Marinated Mushrooms
Grilled Artichoke Hearts, Pepperoni, Marinated Fresh Mozzarella & Genoa Salami
Sautéed Zucchini with Vidalia Onions & Fresh Diced Tomatoes
Our Soft Knotted Rolls and Basil Focaccia
German and Italian Cuisine Stations
Passed Hors d’ oeuvres
Miniature Lump Cakes on Sally Lunn Toast, Pommery Mustard Sauce
Crostini of Prosciutto, Fig Preserves and Parmigianino Reggiano
Grilled Pesto Marinated Gulf Shrimp, on a bamboo fork
Mushroom Caps filled with Brie & Hazelnuts
Chesapeake Cheddar Biscuits with Black Forest Ham Pate
Display of Fresh Seasonal Fruits
Grapes, Strawberries, Papaya, Golden Pineapple, Kiwi, Mango and anything else really good
Chicken Breast and Italian Sausage Skewers
Arrangement of Domestic and Imported Cheeses
Plain and Fancy Crackers
Pre-Set Salad
Salad of Baby Spinach and Romaine Lettuce
Pears, Toasted Walnuts, Red Grapes and Blue Cheese Toast
Sherry Vinaigrette
Zwiebelrostbraten
Roasted Loin of Beef with Caramelized Onions
Carved by a Chef
Roasted Pork Tenderloin with Bavarian Spices
Spiced Apples Whole Grain Mustardl Sauce
Braised Red Cabbage with Apples
Braised Green Cabbage with Caraway and Bacon
Spaetzle
Sautéed Green Beans and Mushrooms with Sweet Butter
Whole Grain Rolls and Black Pepper Bread
Roasted Salmon with Asparagus, Fennel and Pancetta
Three Cheese Tortellini with Zucchini, Sun Dried Tomatoes and Porcini Mushrooms
Finished with Roasted Garlic, Parmesan Cheese and Extra Virgin Olive Oil
Chicken Scaloppini Piccata
Thin Slices of Chicken Breast with Lemon, Olive Oil, Pine Nuts and Capers
Eggplant Parmigiana
Layers of Fried Eggplant slices with Marinara Sauce and Two Cheeses
Broccolini and Broccoli Rabe with Garlic and Olive Oil
Signature Asiago and Italian Herb Bread Sticks
Grilled Rosemary Flatbread
Cocktail Party-Inspired Small Plate Reception
Passed Hors d’oeuvres
Edward’s Surry Ham on Sweet Potato Biscuits
Fresh Medjool Date filled with Chorizo wrapped in Bacon, Chimichurri
Beef Tenderloin on Black Pepper Bread with Watercress, Horseradish Sauce
Brie, Peach and Almond Tarts
Stationary Hors d’oeuvres
Display of Fresh Summer Fruits
Strawberries, Blackberries, Mango, Pineapple, Melons, Grapes and Kiwi
Selection of Domestic and Imported Cheeses
Assorted Fancy Crackers
Bruschetta of Hummus, Roasted Garlic, Moroccan Lamb and Sun Dried Tomato
Artichoke Hearts filled with Goat Cheese Wrapped with Roasted Piqullo Peppers
Carving/Grill Station
Grilled Orange and Pomegranate Marinated Chicken and Red Onion Skewers
Pork Tenderloin with Latin Spices, Carved by a Chef
with Lime Mojo
Baby New Potatoes filled with Asparagus and Leek Ragout
Grilled Vegetable Skewers with a Pesto Dipping Sauce
Seafood Station
Gulf Shrimp Cooked in Shrimp Stock and Spices, on Ice in a Silver Bowl
Classic Cocktail Sauce
Lump Blue Crab Meat and Avocado Salad
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 Hanover Tomatoes, Fresh Mozzarella and Watermelon and White Balsamic Vinaigrette
Reception Featuring Mediterranean Cuisine
Passed Hors d’oeuvres
Classic Hummus with Pine Nuts on Pita Chips
Mushroom Caps Filled with Lemon Spinach and Feta
Crispy Sweet Potato Pancakes with Greek Yogurt and Apple Chutney
Crostini with Fig Preserves, Fresh Goat Cheese and Black Pepper
Garlic Herb Biscuits with Roasted Turkey, Mango Chutney Dressing
Served Salad
Caprese Salad with Arugula, Fresh Mozzarella, Hydroponic Tomatoes and Fresh Basil
Olive Oil & Our Own Red Wine Vinegar
Seafood/Pasta Station
Pan Seared Atlantic Salmon
Mélange of White Kidney Beans, Sun Dried Tomatoes and Roasted Garlic
Five Cheese Tortellini with Shrimp in a light Alfredo Sauce
Antipasto Platters
Stuffed Olives, Balsamic Cippolini Onions, Aged Provolone, Grilled Sweet Peppers,
Pepperoni, Marinated Mushrooms, Caponata, Marinated Artichoke Hearts
Prosciutto, Capicola, Celery Hearts & Hard Salami
Grilled Rosemary Flatbread and Rustic Olive Bread
Butter Balls
Mediterranean Station
Grilled Herb Chicken Breast
Marsala Wine Sauce
Greek Style Roasted Lamb With Lemon Garlic Potatoes
Tzatziki Sauce
Vegetarian Moussaka
Layers of Zucchini & Potatoes with Mushrooms, Lentils, Chick Peas and Tomatoes
Topped with a Yogurt Custard
Sautéed French Green Beans with Baby Carrots and Dill
Crusty French Bread and Our Signature Bread Sticks
Butter Balls
