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Reception Featuring German and Italian Cuisines

Passed Hors d’oeuvres

Miniature Lump Crab Cakes on Sally Lunn Toasts with Pommery Mustard Sauce

Crostini with Proscuitto, Fig and Parmigiano Reggiano

Grilled Pesto Marinated Gulf Shrimp, on a bamboo fork

Stationary Hors d’oeuvre Tables

Mushroom Caps filled with Brie and Hazelnuts

Chesapeake Cheddar Biscuits with Black Forest Ham Pâté

Display of Fresh Seasonal Fruits including Grapes, Strawberries, Papaya, Golden Pineapple, Kiwi, Mango, and other in-season choices

Chicken Breast and Italian Sausage Skewers

Arrangement of Domestic and Imported Cheeses including Virginia Grayson, German Tilset, German Cambozola, and Italian Fontina served with Assorted plain and fancy crackers

Pre-Set Salad

Salad of Baby Spinach and Romaine Lettuce, Pears, Toasted Walnuts, Red Grapes and Blue Cheese Toasts with Sherry Vinaigrette

German Chef Station

Zwiebelrostbraten, Rosted Loin of Beef with Carmelized Onions carved by a Chef

Roasted Pork Tenderloin with Bavarian Spices in Natural Sauce

Braised Red Cabbage with Apples and Braised Green Cabbage with caraway and bacon


Sauteed Green Beans and Mushrooms in Sweet Butter

Whole Grain Rolls and Black Pepper Bread

Italian Chef Station

Roasted Salmon with Fennel, Asparagus and Pancetta

Three Cheese Tortellini with Zucchini, Sun-Dried Tomatoes and Exotic Mushrooms finished with Roasted Garlic, Parmesan Cheese and Extra Virgin Olive Oil

Chicken Scaloppini Piccata, Thinly Sliced Chicken Breast with Lemon, Olive Oil and Capers

Eggplant Parmigiana, layers of Eggplant slices with Marinara Sauce and Two Cheeses

Broccoli with Garlic and Olive Oil

Signature Asiago and Italian Herb Bread Sticks