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Evening Reception with grill, seafood and pasta stations

Passed Hors d’oeuvres

Crab Meat and Cucumber Nori Rolls with Asian Dipping Sauce

Artichokes and Romano in Phyllo

Stationary Hors d’oeuvres 

Display of Fresh Seasonal Fruits including Strawberries, Golden Pineapple, Grapes, Melons, Mango, Kiwi, best selections available

 Our Savory Mediterranean Cheesecake and A Selection of Domestic Cheeses including New York Sharp Cheddar, Spanish Manchego served with and assortment of plain and fancy crackers

Virginia Ham Dip served warm in a chafing dish made with Edwards Surry Ham, Garlic, Cream Cheese, Sour Cream and Pecans served with French Bread Rounds

Extra Large Steamed Carolina Shrimp presented on ice in a silver bowl with classic Cocktail Sauce

Deviled Eggs with Smoked Paprika

Served Salad

Caesar Salad made with Romaine Lettuce, Grape Tomatoes, Croutons and Parmesan Cheese with Creamy Caesar Dressing

Grill Station

Chicken Breast and Surry Sausage Skewers with Roasted Garlic Mustard Sauce

Thai Style Beef Tenderloin Skewers with Spicy Coconut Peanut Sauce

Homestyle Baked Macaroni and Cheese Gratin

Platter of Grilled Spring Vegetable including Asparagus, Mushrooms, Zucchini, Yellow Squash, Sweet Peppers and New Potatoes

Honey Cornmeal Bread, Knotted Sesame Rolls and Butter Rosettes at the guest tables

Seafood and Pasta Station

SPinach and Cheese Agnolotti with Marinara Sauce and Grates Romano Cheese

Penne Pasta with Pan-seared Atlantic Salmon in White Wine Sauce served with Asparagus and Shiitake Mushrooms

Clam Fritters and Lightly Breaded Fried Oysters served with Tartar and Remoulade Sauces

Anitpasto Platters including Stuffed Olives, Aged Provolone, Grilled Sweet Peppers, Grilled Artichoke Hearts, Celery Hearts pepperoni, Marinated Mozzarella and Genoa Salami

Roma Tomatoes filled with Creamed Spinach

Signature Asiago and Italian Herb Bread Sticks and Basil Focaccia