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Summer Small Plate Cocktail Party Reception

Passed Hors d’oeuvres 

Edwards Surry Ham on Sweet Potato Biscuits

Fresh Medjool Date filled with Chorizo and wrapped in Bacon

Beef tenderloin on Black Pepper Bread with Watercress

Brie Peach and Almond Tarts

Stationary Hors d’oeuvres 

Display of Fresh Summer Fruits including Strawberries, Blackberries, Mango, Pineapple, Minted Melon, Grapes and Kiwi

Selection of Domestic and Imported Cheeses including Beemster Classic Aged Gouda, Vermont Grafton Village Cheddar, Danish Blue and French Brie garnished with Roquefort Grapes served with assorted fancy crackers

Bruschetta with Fresh Diced Tomato, Roasted Garlic, Extra Virgin Olive Oil, Blasalmic Vinegar and Fresh Basil

Artichoke Hearts with Goat Cheese wrapped with Roasted Piquillo Peppers

Carving and Grill Station

Grilled Orange and Pomegranate-marinated Chicken and Red Onion Skewers

Pork Tenderloin with Latin Spices and Lime Mojo carved by a Chef

Baby New Potatoes filled with Aspargus and Leek Ragoût

Grilled Vegetable Skewers with a Pesto Dipping Sauce

Seafood Station

Carolina Shrimp cooked in shrimp stock and spices served on ice in a silver bowl with Classic Cocktail Sauce

Crab Meat and Avocado Salad with a 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 Hydroponic Tomatoes, Fresh Mozzarella and Watermelon with White Balsalmic Vinaigrette