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Butlered Hors d’Oeuvres with Chef Stations

Butlered Hors d’Oeuvres

Sevruga Caviar on Buckwheat Blinis with Creme Fraiche
Orange-Honey Duck Salad in Chou Puffs
Smoked Trout on Bacon-Horseradish Biscuits
Warm Sharp Cheddar Cheese Clouds

Seafood Chef Station

Sautéed Soft Shell Crabs with Brown Butter, Parsley & Lemon
Sautéed Jumbo Lump Crab Cakes
Pommery Mustard Sauce
Chilled Jumbo Shrimp & Cocktail Sauce
Garden Coleslaw
Double Corn Soufflé in a Chafing Dish
Southern Caviar (colorful multi-bean salad)

The Carving Station

Our Signature Blackened Beef Tenderloin, Carved by a Chef
Horseradish Sauce
Shallot & Red Currant Sauce
Sliced Brioche & Sesame Rolls
Platter of Hanover Tomatoes with Fresh Mozzarella, Basil & Extra-Virgin Olive Oil
Platter of Honey-Glazed Spiral Ham
Champagne Mustard
Soft Rolls
Roasted Fingerling Potatoes with Truffle Butter

The Grill Station

Chicken Breast & Surry Sausage Skewers Cooked over a Charcoal Fire
Grilled Melons & Pineapple
Romaine & Spinach Salad with Ruby Red Grapefruit & Mandarin Orange Sections
Grilled Mushrooms & Sweet Peppers
Poppy Seed Dressing
Homemade Breadsticks
Homemade Cornsticks