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Late Afternoon Reception Featuring Pasta & Carving Stations

Butlered Hors d’oeuvres

Montrechet & Carmelized Onions in Phyllo
Chesapeake Cheddar Biscuit with Ham Pate
Asparagus Crepes


Display of Fresh Seasonal Fruits
Crab McDonald in a Chafing Dish
Melba Rounds
Mediterranean Savoy Cheesecake:
Feta, Spinach, Roasted Peppers & Olives
Flatbread Crackers
Mushrooms Three Ways:
• Drunken (Simmered in Red Wine)
• East Indian
• Exotic Pâté
Chutney Cheese with Ginger Thins
Pecan-Cheddar with Strawberry Preserves
Eggplant Provençale in a Chafing Dish

The Carving Table

Black & white Sesame Seed-Coated Pork Loin, Carved by a Chef
Asian Orange and Szechuan Pepper Sauce
Honey-Cornmeal Bread
Soft Rolls
Platter of Rotisserie-Roasted Turkey
Herb Mayonnaise
Grilled Vegetable Platter: Zucchini, Eggplant, Mushrooms, Onions, Summer Squash, the Season’s Best

The Pasta Station

choice of two:
Wild Mushroom Pasta Purses with Marinara Sauce
Three-Cheese Pasta Purses with Garlic, Herbs & Olive Oil
Chicken & Proscuitto Tortelloni with Creamy Pesto Sauce
Cheese & Spinach Ravioli Alfredo
Tomato-Basil Penne Pasta with Feta, Artichoke Hearts & Natural Sauce
Tri-Color Tortellini with Roasted Garlic, Mushrooms & Chunky Tomatoes
all pasta stations include:
Antipasto Platter: Olives, Roasted Peppers, Provolone, Fresh Mozzarella, Salami, Artichoke Hearts
Caesar Salad
Herb-Garlic Crostini
Signature Bread Sticks

Potato Bar

Petite Twice-Baked Potatoes
Slices of Boiled New Potatoes with Herbs & Butter
Roasted Russian Fingerling Potatoes
Grilled Yukon Gold Potatoes
Sour Cream
Chopped Bacon
Parmesan Cheese