who wants to see my fooooooooood menu?
it's making me HUNGRY!!!!
COCKTAIL HOUR
Butler Service Passed Hors D'oeuvres
Stuffed Mushrooms with Gorgonzola Cheese Maryland Crabcakes with Remoulade Sauce Roasted Chicken Empanada with Red Pepper Jam Seared Shrimp with Sundried Tomato Marscarpon Seared Ahi Tuna with Wasabi Aioli Charred Filet Mignon Crostini with Vegetables & Horseradish Sour Creme
International Cheese Board
Consisting of Imported and Domestic Cheese Including Jarlsburg, Cheddar, Goat, Pepper Jack, Parmesan and Smoked Gouda
Hand-Carved Melons and Fresh Fruit Display Artistically Hand-Carved Melon Centerpiece Surrounded with Seasonal Berries & Fresh Sliced Watermelon, Honeydew, Cantaloupe, Pineapple & Seedless Grapes
Italian Antipasto
Cured Salami, Pepperoni, Provolone, Roasted Peppers, Marinated Mushrooms and Pepperoncini
Fresh Vegetable Crudite
Bountiful Wicker Basket of Crisp Julienne Carrots, Celery, Tri-color Bell Peppers, Cucumbers and Cherry Tomatoes with Fresh Ranch Dip
Grilled Tuscan Vegetable Platter
A Lavish Display of Marinated and Grilled Seasonal Vegetables with Balsamic Vinegar, Goat Cheese and Pine Nuts
Olives of the World
Outstanding Mix of Black and Green Mediterranean Olives Seasoned with Olive Oil, Herbs and Lemon Zest
Hummus
With Grilled Pitas & Flatbreads
Pasta Station
Pasta is Prepared to Order by Our Uniformed Chefs and is served with Hot Garlic Bread
Pastas
Linguine, Penne Rigati, Farfalle
Sauces
Ala Vodka, Marinara, White Clam
Butcher Block Carving Station
Miso Glazed Salmon
Whole Sides of Norwegian Salmon Roasted with a Miso Glazed Crust and Served with Fresh Dill Sauce
Grilled London Broil
with Garlic-Rosemary Marinate with Caramelized Onions & Mushroom Duxelles
Hot Gourmet Stations
Italian Station
Balsamic Glazed Roasted Chicken Scarpariello, Eggplant Rollatini and Sautéed Veal Marsala Scallopine
Seafood Station
Fried Calamari Fra Diavolo, Steamed Prince Edward Island Mussels Posillipo, Gulf Shrimp and Fresh Asparagus Risotto
RECEPTION
Champagne Toast
First Course
Seafood Risotto
Petite Bay Scallops, Gulf Shrimp & Seasonal Vegetables
Second Course
Farmers Market Salad
Mixed Greens, Strawberries, Candied Cashews, Sliced Red Onion and White Peach-Vanilla Vinaigrette
Entrée Selections
Grilled Filet Mignon
Roasted Garlic Mashed Potatoes, Steamed Broccoli Florettes & Red Wine Demi-glace
Pistachio Crusted Chilean Sea Bass
Saffron Rice, French Green Beans & Citrus Beurre Blanc
French Cut Sage Roasted Chicken Breast
Roasted Garlic Mashed Potatoes,
Steamed Broccoli Florettes and Natural Pan Gravy
Spinach Ravioli
COCKTAIL HOUR
Butler Service Passed Hors D'oeuvres
Stuffed Mushrooms with Gorgonzola Cheese Maryland Crabcakes with Remoulade Sauce Roasted Chicken Empanada with Red Pepper Jam Seared Shrimp with Sundried Tomato Marscarpon Seared Ahi Tuna with Wasabi Aioli Charred Filet Mignon Crostini with Vegetables & Horseradish Sour Creme
International Cheese Board
Consisting of Imported and Domestic Cheese Including Jarlsburg, Cheddar, Goat, Pepper Jack, Parmesan and Smoked Gouda
Hand-Carved Melons and Fresh Fruit Display Artistically Hand-Carved Melon Centerpiece Surrounded with Seasonal Berries & Fresh Sliced Watermelon, Honeydew, Cantaloupe, Pineapple & Seedless Grapes
Italian Antipasto
Cured Salami, Pepperoni, Provolone, Roasted Peppers, Marinated Mushrooms and Pepperoncini
Fresh Vegetable Crudite
Bountiful Wicker Basket of Crisp Julienne Carrots, Celery, Tri-color Bell Peppers, Cucumbers and Cherry Tomatoes with Fresh Ranch Dip
Grilled Tuscan Vegetable Platter
A Lavish Display of Marinated and Grilled Seasonal Vegetables with Balsamic Vinegar, Goat Cheese and Pine Nuts
Olives of the World
Outstanding Mix of Black and Green Mediterranean Olives Seasoned with Olive Oil, Herbs and Lemon Zest
Hummus
With Grilled Pitas & Flatbreads
Pasta Station
Pasta is Prepared to Order by Our Uniformed Chefs and is served with Hot Garlic Bread
Pastas
Linguine, Penne Rigati, Farfalle
Sauces
Ala Vodka, Marinara, White Clam
Butcher Block Carving Station
Miso Glazed Salmon
Whole Sides of Norwegian Salmon Roasted with a Miso Glazed Crust and Served with Fresh Dill Sauce
Grilled London Broil
with Garlic-Rosemary Marinate with Caramelized Onions & Mushroom Duxelles
Hot Gourmet Stations
Italian Station
Balsamic Glazed Roasted Chicken Scarpariello, Eggplant Rollatini and Sautéed Veal Marsala Scallopine
Seafood Station
Fried Calamari Fra Diavolo, Steamed Prince Edward Island Mussels Posillipo, Gulf Shrimp and Fresh Asparagus Risotto
RECEPTION
Champagne Toast
First Course
Seafood Risotto
Petite Bay Scallops, Gulf Shrimp & Seasonal Vegetables
Second Course
Farmers Market Salad
Mixed Greens, Strawberries, Candied Cashews, Sliced Red Onion and White Peach-Vanilla Vinaigrette
Entrée Selections
Grilled Filet Mignon
Roasted Garlic Mashed Potatoes, Steamed Broccoli Florettes & Red Wine Demi-glace
Pistachio Crusted Chilean Sea Bass
Saffron Rice, French Green Beans & Citrus Beurre Blanc
French Cut Sage Roasted Chicken Breast
Roasted Garlic Mashed Potatoes,
Steamed Broccoli Florettes and Natural Pan Gravy
Spinach Ravioli
