Catering

Catering Menu

A sample of Signature Hors D'oeuvres

Chilled or Room Temperature:

Asparagus spears with Serrano ham

Bruchetta with artichoke, olive, caper and roasted tomato Tapenade

Chicken and pork truffle mousse pate, Carr's biscuits, Dijon mustard

Veal and duck pate, red onion, capers, grainy mustard, house chutney

Rare seared beef tenderloin, Chevre, caramelized onion crostini's

Asian pesto crab wonton crisps with ginger cream and seaweed salad

Smoked salmon roulade with Crab Ravigote and micro hers

Ahi Tuna tar tare with sesame, ginger and lime on English cucumber

Smoked Magret of duck, cherry mango chutney tartlet

Lobster and papaya salad in pastry

Chive Blinis, lemon citrus creme Fraiche, pacific salmon caviar

Chilled Gulf shrimp, horseradish lime cocktail sauce

Warm:

Mini Buttery Crab Cakes, bremner wafers, Remoulade sauce
Apple wood bacon wrapped dates
Grilled baby lamb lollipop chops, red currant or ginger plum glaze
Sesame Panko seared scallops, scallion pancake, Thai spiced aioli
Grilled pepper beef tenderloin and sweet pepper on rosemary skewers
Baked raspberry and brie in phyllo pastry
Grilled lemon basil marinated gulf shrimp
Escargot bourguignon in pastry
Chincoteague Oysters with pernod champagne cream in pastry
Wild Game sausage Crostini's, port wine reduction, spicy mustard

Stationary Hors D'oeuvres

(For Groups of 10 or More)

Artisan Cheese
A fine selection crafted by specialty producers, accompanied with seasonal fruit, berries and a variety of crackers.

Antipasto Misto
Imported olives, marinated wild mushrooms, Prosciutto de Parma, roasted vegetable salads and Italian cheeses accompanied with Crostinis.

Catalan Tapas Sampler
Bourbons, Chevre stuffed Piquillo peppers, rosemary and sherry marinated olives, and Serrano ham wrapped Melon, Crostinis

Charcuterie Platter
A Provincial display of sliced Rosette de Lyon, Saucisson and Pates accompanied with house chutney, imported mustards, capers and red onion with bistro toasts and crackers.

Smoked Salmon
Thin sliced with capers, red onion, fresh dill, and lemon citrus creme Fraiche and Crostini's

Crudites
A colorful display of fresh, roasted and grilled seasonal vegetables artfully arranged and accompanied with savory herb dips

Fresh Fruit
Fresh sliced seasonal local and exotic fruit, berries and grapes

Artisan Sandwich Platters

(For groups of 10 or more)

Buttery Beach/Smoked Salmon BLT/Chicken Salad/Tuna/Italian Specialty
Accompanied with lettuce, Vine ripe Tomato and Signature Side Salads:
Creamy Red Bliss Potato Salad or Fresh Seasonal Fruit

Salads

Buttery Bleu
House Salad
Caesar/add grilled chicken/add shrimp
Seafood Nicoise

Signature Entree Display

(For groups of 18 or more)

Chilled Whole Poached Norwegian Salmon
A beautifully decorated whole boneless salmon with creamy lemon herb Chaud-Froid,
paper thin cucumber scales, tarragon dill Verde sauce

Rare Roasted Beef Tenderloin
Thin sliced, beautifully arranged and garnished. Horseradish cream

Poached Breast of Chicken Roulade
Sliced and arranged with baby spinach, pine nuts and fire roasted tomato filling

A sample of Plated Dinner Entree's

Beef Tenderloin au Poivre, Brandied Peppercorn Demi Cream
Wild Rockfish Meuniere with Jumbo Crab, Lemon Caper Beurre Blanc
Maryland Crab Cakes, Remoulade sauce
Butter Braised Maine Lobster Tail
Parmesan Herb Salmon Fillet, Champagne Dill Cream
Breast of Chicken, Wild Mushroom Cabernet Demi

Chef's Stations

Carving Station:
-Rare Roast Beef Tenderloin or Top Round, Horseradish Cream, Assorted Mini Rolls

-Citrus Marsala Brined Whole Ham or Port Tenderloin, Sun Dried Cherry Mango Chutney, Imported Mustards, Assorted Mini Rolls

Pasta Station:
Create your own with classic sauces and toppings

Desserts

~Create a memorable finale with our award winning Pastry Chef~

~Wedding Cakes
~Special Occasion Cakes
~Pastry Chef's Sampler Dessert Platters
~Fresh Baked Cookies and Brownies
~Chocolate Dipped Strawberries and Assorted Petit Fours
~Homemade Sorbets and Ice Creams
~Fresh Baked Pastries, Scones and Confections