The seated dinner creates a more formal and traditional atmosphere. Guests will engage in conversation more exclusively with those seated at their table throughout the duration of the meal. The seated dinner eliminates the interruption of guests having to leave the table for service. Opportunities to circulate will therefore be relegated to before and after the meal is enjoyed. Guests will choose between entrée options in advance of the reception. Because an elegant, seated dinner required food to be served at the same time, please keep in mind that the higher the number of guests, the more dinners will be plated before a course is served. Warming ovens are used to keep food at temperature so guests enjoy each course in unison.
SAMPLE MENU
Seated Reception with Filet Mignon and Scottish Salmon
Asian Duck Turnovers
Miniature Lump Crab Cake on Sally Lunn Toast with Pommery Mustard Sauce
Asparagus and Goat Cheese Tarts
Grilled Pesto Marinated Chicken Breast Skewers
Miniature Potato Pancakes topped with Snappy Applesauce
Served Salad
Salad of Romaine Lettuce and Baby Spinach
California Avocado, Red Grape Tomatoes, English Cucumber and Crispy Leeks
French Vinaigrette
Dinner Selections
Grilled Beef Filet Mignon with Roasted Shallots
8oz. Center Cut Steak Seasoned with Our Signature Blend of Herbs and Spices
Cooked Medium Rare with Rich Red Wine Sauce
Roasted Filet of Scottish Salmon with Pistachio Nut Crust
7oz. Filet Pan Seared and Coated with a Mixture of Ground Pistachios and Japanese Breadcrumbs
Citrus Butter Sauce
Portabella Mushroom Strudel with Brie and Hazelnuts
Layers of Thin Phyllo Dough Wrapped Around Meaty Portabella Mushrooms,
Creamy French Brie and Toasted Chopped Hazelnuts
Balsamic Syrup
Sautéed Tender Haricots Verts & Baby Yellow and Orange Carrots with Sweet Butter and Dill
Roasted Fingerling Potatoes with Fresh Chives, Thyme and Parsley
Knotted Soft Dinner Rolls and Crusty French Bread
Sweet Butter Rosettes
Seated Reception with Beef Wellington
Butlered Hors d’ oeuvres
Miniature Lump Crab Cake on Brioche Toast, Remoulade Sauce
Dried Apricots filled with Brie and Pistachio Nuts
Orange Honey Duck in Rice Paper
Persian Lamb Kebobs
Minted Yogurt Dipping Sauce
Latin Chicken Empanaditas
Our Signature Savory Mediterranean Cheesecake
Artisan Crackers
Belgian Endive Leaves with European Smoked Salmon, Avocado and Crème Fraiche
Exotic Mushroom Tarts
Grilled Extra Large Shrimp, on Bamboo Forks
Teriyaki or Pesto Sauces
Pre Set Salad
Salad of Baby Heirloom Bibb & Romaine Lettuce in a Radicchio Cup
Hearts of Palm, Dates, Red Grapes
Goat Cheese Fritter
Italian Dressing
Individual Beef Wellington
Mushroom Duxelle with an Essence of Foie Gras
Demi-Glace
Vegetable Medley
Asparagus, Baby Yellow Carrots, Spring Peas and Pearl Onions
Scalloped Potatoes with Thyme
Crusty French Bread, Grilled Rosemary Flatbread and Multigrain Rolls
Dessert Buffet
Arrangement of Fresh Seasonal Fruit, Chocolate Dipped Strawberries,
Almond Cookies with Raspberry Marmalade, Pecan Tassies,
and Chocolate Macarons with Chocolate Ganache
SAMPLE MENU
Seated Reception with Beef Tenderloin and Wild Shrimp
Passed Hors d’ oeuvres
Asian Duck Spring Rolls, Sweet Chili Sauce
Wild Rice Pancakes with Smoked Salmon, Crème Fraiche
Arrangement of Fresh Seasonal Fruits
Strawberries, Melons, Pineapple, Grapes & Kiwi
Hot Virginia Dip, in a chafing dish
Sesame Crackers and French Bread Rounds
Arrangement of Imported & Domestic Cheeses
Aged Dutch Gouda, Maytag Blue, French Brie, Spanish Manchego and Italian Fontina
Artisan Crackers
Spreadable Vegetable Terrine
Artichoke Heart, Spinach and Roasted Red Pepper
Carrot Coins and Rice Crackers
Saffron Crusted Chicken Skewers
Tomato Ginger Jam
Salad of Spinach & Boston Lettuce
Grape Tomatoes, Belgian Endive, Apple Wood Bacon
Exotic Mushroom Toasts, Parmesan Cheese Tuile
French Vinaigrette
Chef Steve’s Signature Blackened Beef Tenderloin, Rich Red Wine Sauce
Paired with
Sautéed Gulf Shrimp in a Creamy Fresh Tomato, Garlic Basil and White Wine 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
Seated Reception with Beef Tenderloin and Crab Cakes
Passed Hors d’ oeuvres
Chesapeake Cheddar Biscuits with Ham Pate
Grilled Shrimp with Moroccan Spices, on a Bamboo Fork
Artichoke Heart and Kalamata Olive Crostini
Blue Cheese Beignets
Antipasto Platters
Genoa Salami, Prosciutto, Cippolini Onions, Aged Provolone,
Marinated Fresh Mozzarella, Our Own Duck Proscuitto
Variety of Olives, Marinated Artichoke Hearts, Pepperoni and Roasted Peppers
Turkish Chicken and Button Mushroom Kebobs
Smoked Paprika Rouille
An Arrangement of Fresh Seasonal Fruits
Strawberries, Grapes, Golden Pineapple, Melons, Kiwi and anything else really good!
Selection of Imported Cheeses
Spanish Manchego, German Cambazola, Aged Dutch Gouda
Artisan Crackers
Salad
Salad of Baby Spinach
with Grape Tomatoes, Hard Cooked Egg and Surry Bacon
Goat Cheese Fritter
Sherry Vinaigrette
Main Course
Our Signature Beef Tenderloin, Rich Red Wine Sauce
Paired with Lump Crab Cakes, Gribiche Sauce
Asparagus with Lemon, Extra Virgin Olive Oil and Pine Nuts
Risotto Cakes with Exotic Mushrooms
Grilled Rosemary Flatbread and Crusty French Bread
Sweet Butter Rosettes
Seated Reception with Filet Mignon, Scottish Salmon and Stuffed Chicken Breasts
Passed Hors d’oeuvres
Crostini with Proscuitto, Fig Preserves and Parmigiano Reggiano
Miniature Crab Cakes on Sally Lunn Toast with Gribiche Sauce
Caprese Tarts
Stationary Hors d’oeuvres
Arrangement of Fresh Seasonal Fruits
Grapes, Golden Pineapple, Mango, Strawberries, Kiwi and anything else really good!
Display of Imported Cheeses with Our Savory Grilled Portabella Cheesecake
Danish Havarti and Aged Dutch Beemster Classic
Artisan Crackers
Shrimp and Micro Greens in Rice Paper
Sweet and Spicy Chili Sauce
Raspberry Brie-en-Croute, served warm
French Bread Rounds
Variety of Grilled and Fresh Vegetables
with our Artichoke Parmesan Terrine
Asparagus, Zucchini, Yellow Squash, Mushrooms, Broccoli, Cauliflower,
Radishes, Sweet Peppers
Ranch Dressing served in a head of Red Cabbage
Soup
Butternut Squash with Parmesan Crisp
Salad
Salad of Baby Lollo Rossa, Romaine and Spinach
with Strawberries, Red Grapes, Toasted Almonds and Goat Cheese Fritter
White Balsamic Vinaigrette
Intermezzo
Strawberry Lemonade Sorbet in a Lemon Crown
Main Course
Grilled 8 Oz. Filet Mignon of Hereford Beef
Rich Red Wine Sauce
Grilled Petite Filet Mignon of Hereford Beef, Rich Red Wine Sauce
Paired with Pan Seared Scottish Atlantic Salmon with a Pistachio Nut Crust
Lemon Dill Sauce
Our Signature Stuffed Chicken Breast with Spinach, Sun-Dried Tomatoes and Asiago Cheese
Natural Sauce
Duchess Potatoes
French Green Beans with Orange and Brown Sugar Glazed Baby Carrots
Crusty French Bread and Honey Whole Wheat Rolls
Butter Rosettes
