Stationary hors d’oeuvres
Crudités and cheese
Garden fresh vegetables – prepared fresh or marinated and
grilled
creamy buttermilk herb, pepper Parmesan and dill dip
Gouda, Swiss Muenster, French Port Salut, Jarlsburg and Danish Dill
Havarti display
honey, champagne and spicy mustards
Baked Brie with brown sugar, pecans and grapes
Seasonal fresh fruit garnish; berries, melons, with red and green
grapes
Breads and spreads-Spinach, artichoke, and cold crab dip in bread
bowls
Bruschetta - tomatoes, black olives, garlic artichokes, mozzarella
and capers
Crusty breads, crostini, and crackers
An assortment of peppers and baby pickles
$15.00 per person
Butlered hors d’oeuvres
Pan seared sesame encrusted tuna with wasabi mayo and ginger
Blackened swordfish with a mango Myers rum dipping sauce
Belgian endive leaves filled with a smoked salmon mousse
Blue crab fingers offered with a creamy mustard sauce
Sea scallops wrapped in crisp bacon
Chicken satay with peanut dipping sauce
Chicken and pineapple brochettes
Mushroom caps stuffed with country sausage
Asparagus wrapped in prosciutto ham
Tartlets of boursin cheese with walnuts and apricot
Vegetarian spring rolls with teriyaki dipping sauce
Bleu cheese and caramelized onion on crostini
One hour of butlered hors d’oeuvres, choose six
$15.00 per person
Butlered hors d’oeuvres - Chef Specialties
Mushroom caps stuffed with crab imperial (add $2.00 each)
Miniature crab cakes with a dollop of jalapeno hollandaise (add
$2.00 each)
Jumbo shrimp cocktail marinated in mandarin vodka (add $2.00
each)
Filet of beef au poivre on crostini with creamy horseradish (add
$2.00 each)
(must be order of increments of 50 pieces)
Luncheon Buffet
Minimum of 25 people
Cold Luncheon Buffet
Fresh seasonal fruit salad
Mixed California greens with red onion, cherry tomatoes, bleu cheese
crumbles and toasted walnuts. Offered with a choice of the following
three salads:
Eastern shore petite shrimp salad
Mediterranean Albacore tuna salad
Chicken salad with walnut oil, green onions, apples
Roasted vegetarian pasta salad
Marinated vegetables with cauliflower, broccoli, and red pepper
Fresh asparagus garnished peppers and a lemon scallion vinaigrette
Canadian cold water lobster salad (add $7.50 per person)
French baguettes with whipped butter
$15.95 per person
Eastern Shore Buffet
Fresh fruit salad or garden fresh vegetable salad
Mini Smith Island crab cakes offered with Cajun dill tarter sauce
and petite rolls
Chilled chicken breast, with a sesame mandarin orange glaze, served
over spinach
Roasted vegetarian pasta salad
Creamy cole slaw
Red bliss potato salad
Cucumber, tomato and red onion marinated in a balsamic vinaigrette
French baguettes with whipped butter
$21.95 per person
Classic Luncheon Buffet
Classic Caesar Salad
Peppercorn encrusted sliced beef tenderloin, served chilled with
horseradish sauce
Sliced roasted turkey offered with cranberry mayo, Dijon mayo, and
rosemary sage aioli
Blackened yellowfin tuna with a honey brown sugar glazed pineapple
salsa
Red bliss potatoes with olive oil, chives and red pepper
Rice and vegetable salad
Warm fresh petite rolls and whipped butter
$29.95 per person
Dinner Buffet
Minimum of 25 people
1st Course (choice of one)
Chilled fresh fruit salad
Spinach salad with Gorgonzola, crisp peppercorn bacon, button mushrooms,
and hard-boiled egg tossed in Dijon bacon dressing
Traditional Caesar salad
Mixed California greens with red onion, cherry tomatoes,
bleu cheese crumbles and toasted walnuts.
Buffet # 1
Bourbon Cajun roasted Turkey Breast - Oven roasted in Kentucky Bourbon
and
Cajun spices, served with petite rolls and condiments.
Pasta primavera – penne pasta tossed in a light cream sauce
with broccoli,
carrots, asparagus, mushrooms and spinach
Choice of three sides
$30.00 per person
Buffet # 2
Dijon rosemary roasted pork tenderloin with natural au jus
Mediterranean grilled chicken breast, marinated in olive oil, garlic
and fresh lemon
offered with a sauce of black olives, capers, spring onions and
white wine
Penne pasta tossed with shrimp and seasonal vegetables in a light
cream sauce
Choice of three sides
$40.00 per person
Buffet # 3
Peppercorn encrusted sliced beef tenderloin, sided with herbed horseradish
sauce
Lobster ravioli served with baby shrimp and scallops in a chardonnay
butter sauce
Stuffed young chicken breast with apple sage filling topped with
an apple brandy demi glaze
Choice of three sides
$50.00 per person
Sides
Rice pilaf with red onion and pine nuts
Parmesan garlic roasted potatoes
Blended wild rice with white rice and toasted almonds
Scalloped potatoes with aged cheddar cheese and black peppercorn
bacon
Steamed broccoli and cauliflower
Green beans with toasted sesame seeds and soy
Honey glazed carrots
Roasted vegetable medley with zucchini, yellow squash, red peppers,
red onion and carrots
Garden fresh seasonal vegetable
EVENT PLANNING GUIDELINES
Beverage Service
Mixers, juices, sodas, bar fruit, ice and paper products
$5.00 per person/$10.00 per person with glassware
Bartender fee - $150.00 per bartender (4 hour service)
Delivery
Food and accompaniments will be delivered and dropped off.
Delivery fee is determined based on site inspection.
VIP Service
Food and accompaniments will be delivered and set-up with china
and flatware. Food will be displayed, and serving pieces provided.
Attendant will set-up, service, and clean up.
China service with attendants $10.00 per person
Tables, chairs, and linens provided $10.00 per person
Weddings
Cake Cutting and Starbucks Coffee Service $10.00 per person
Attendant to cut and serve cake, freshly brewed Starbucks coffee
and herbal tea station equipped with china
Champagne Toast Service $2.50 per person Toasting glasses provided,
and butlered to guests
Guarantee Schedule
A final count is required two weeks prior to your event; billing
will be based on this number.
Deposit Schedule
A $500.00 non-refundable deposit is required to secure a particular
time and date.
The balance is due two weeks prior to your event.
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