Passed Hors d’ oeuvres
Chesapeake Cheddar Biscuits with Ham Pate
Grilled Shrimp with Moroccan Spices, on a Bamboo Fork
Asian Duck Turnovers
Lump Crabmeat & Cucumber Nori Rolls
Antipasto Platters
Genoa Salami, Prosciutto, Cippolini Onions, Aged Provolone,
Marinated Fresh Mozzarella, Our Own Duck Proscuitto
Variety of Olives, Marinated Artichoke Hearts, Pepperoni and Roasted Peppers
Turkish Chicken Kebobs
Smoked Paprika Rouille
An Arrangement of Fresh Seasonal Fruits
Selection of Imported Cheeses including Spanish Manchego, German Cambazola, Aged Dutch Gouda with Artisan Crackers
Salad
Salad of Baby Spinach
with Grilled Shiitake Mushrooms, Golden Lentils and Surry Bacon
Goat Cheese Fritter
Sherry Vinaigrette
Main Course
Our Signature Beef Tenderloin, Rich Red Wine Sauce
Paired with Lump Crab Cakes, Gribiche Sauce
Asparagus with Lemon, Extra Virgin Olive Oil and Pine Nuts
Risotto Cakes with Exotic Mushrooms
Grilled Rosemary Flatbread and Crusty French Bread with Sweet Butter Rosettes