CUISINE Sample Menus

M ENU ONE Butlered Hors d’oeuvres TU N A TATAKI O N WO NT O N C RIS P Diced fresh tuna tossed with thinly sliced scallions, Sriracha, sweet chili garlic, and a touch of sesame oil.

Served chilled atop a wonton square and garnished with toasted sesame seeds.

M A C AND C HEES E PO PPERS Panko-crusted, fried petite spheres of homemade mac and cheese.

BBQ S PRING RO LLS Crispy spring rolls filled with pulled pork BBQ and a little BBQ sauce, fried, bias cut, and served with a BBQ dipping sauce on the side.

Dinner Buffet P IQ U A N T CH ICK EN WIT H LEMO N AND CAPERS A comforting, melt-in-your-mouth Italian classic made with butter, white wine, lemon, capers and boneless chicken breasts.

BRA ISE D BO NELES S BEEF S HO RT RIBS Fork tender boneless beef short ribs that have simmered in a stock with carrots and onions.

Served sliced with the braising sauce.

E AS T ERN S HO RE PAS TA A sauté of mushrooms, crabmeat, garden peas, fresh chives, and cream served over penne pasta.

ROA STE D HERB YUKO N GO LD PO TAT O ES Tossed with herb oil, salt and pepper, then roasted until golden.

VEGETABLES VERDE Green beans, zucchini, and Brussels sprouts, sautéed with olive oil and minced shallots.

FRES HLY BAK ED BREADS Served with butter.

MENU TWO Butlered Hors d’oeuvres SW E E T PO TAT O BIS C UIT S WIT H HAM Your choice of baked or Edward’s country ham sandwiched within petite homemade biscuits brushed with melted butter.

CH E SAPEAK E BAY C RABC AK ES Mini crabcakes made with fresh crabmeat, grated onion, Tabasco, a dash of Dijon, and other seasonings, sautéed until golden. Accompanied by a zesty cocktail sauce.

GRILLE D PIMENT O C HEES E S ANDWIC H Served in petite triangles.

Dinner Buffet BOU RBON A N D BRO WN S UGAR MARINAT ED BEEF T ENDER S Beef shoulder tenders marinated in soy, brown sugar and bourbon, then grilled, sliced and drizzled with the warmed marinade.

CHICKE N FRICA SSE E WIT H WILD MUS HRO O MS AND T HYM E Boneless breasts simmered in chicken stock laced with cream, white wine, and fresh herbs.

ORZ O W ITH FRE SH S PINAC H AND CARAMELIZED O NIO NS Sautéed fresh spinach, caramelized onion, Parmesan and orzo.

SA U TÉ E D MELANGE O F VEGETABLES A delightful melange of fresh vegetables, including zucchini, baby carrots, julienne of red pepper, and yellow squash prepared with shallots and virgin olive oil.

FRES HLY BAK ED BREADS Served with butter.

MENU THREE Butlered Hors d’oeuvres

CITR US MARINAT ED S HRIMP Large shrimp in an orange, lime garlic, and fresh herb marinade, served chilled.

Our creamy Bestever Sauce accompanies.

FIG A N D PRO S C IUT T O F LAT BREADS A house-made flatbread topped with sticky-sweet fig jam, Gorgonzola and salty prosciutto. Served in petite pieces.

CRIS PY AS PARAGUS S T RAWS Asparagus spears wrapped in Fontina cheese, rolled in phyllo, sprinkled with Parmesan and baked until golden and crispy.

Seated, Plated Dinner F IRS T CO URS E

BA BY G RE E N S W IT H BERRIES AND CANDIED WALNUT S Bibb and romaine lettuce topped with strawberries, blueberries, cucumber, and candied pecan. Served with strawberry champagne vinaigrette on the side for guests to pass.

FRES HLY BAK ED BREADS Served with butter.

M A IN C O URS E (DU A L ENT RÉE) H E RB E N CRU S T ED CHICK EN WIT H S UCC O TAS H Panko and herb-encrusted chicken breast medallions baked and topped with a colorful succotash of butter beans, fresh corn, tomato, zucchini, onions and parsley.

H ON E Y BALS AMIC BEEF T ENDERS Beef shoulder tenders marinated in balsamic vinegar, soy and brown sugar, then grilled, sliced and drizzled with the warmed marinade.

SM A SH ED PO TAT O ES WIT H C HIVES Roasted red potatoes smashed, pan-fried, and sprinkled with chives.

SA U TÉ E D GREEN BEANS AND C ARRO T S Fresh green beans and baby carrots sautéed in olive oil and minced shallots.

MENU FOUR Butlered Hors d’oeuvres

DU CK ON W ON T O N WIT H S O UR CHERRY CHUT NEY Sliced roasted duck breast presented on a baked wonton square and crowned with sun-dried cherry chutney.

M U S TA RD A N D BA CON CRUS T ED CHICK EN BIT ES WIT H BACO N A IO L I Bite-sized pieces of tender chicken coated in mustard, panko crumbs and crunchy, crumbled bacon.

BU TTERNUT S QUAS H TART LET S Individual tartlets composed of Chevre cheese, butternut squash and caramelized onions, drizzled with honey chili sauce.

Seated, Plated Dinner F IRS T CO URS E

WINE C O UNT RY S ALAD Romaine lettuce and mesclun greens topped with toasted almonds, roasted seedless grapes, dried apricots and diced avocado, drizzled with a sherry shallot vinaigrette.

FRES HLY BAK ED BREADS Served with butter.

M A IN COU RSE (PRE- SELEC T ED C HO IC E O F ENT RÉE) FILET MIGNO N PERS ILLÉ Filets of beef topped with a mixture of capers, Parmesan, parsley, garlic, breadcrumbs, and roasted red pepper.

OR

PA N -SE A RE D SALMO N WIT H GRILLED ART ICHO K ES Pan-seared fillet of fresh salmon surrounded by slivers of artichokes in a soft lemon butter sauce, served with a fresh lemon garnish.

OR

CHICK EN RO ULADES Tender, boneless chicken breasts stuffed and rolled with fresh spinach, sun-dried tomato, and Havarti cheese; baked; sliced into beautifully swirled pinwheels, and drizzled with a white wine sauce.

ORZ O WIT H RO AS T ED VEGETABLES Orzo mixed with roasted red peppers, eggplant, zucchini, yellow squash and basil.

RO AS T ED AS PARAGUS Simply roasted asparagus with herb oil, garnished with roasted grape tomatoes.

MENU FIVE Butlered Hors d’oeuvres

CO C O NUT MAHI Savory nuggets of coconut-crusted mahi served with apricot ginger dipping sauce.

SRIRA CHA HO NEY CHICK EN BIT ES Juicy bites of skinless, boneless chicken thighs coated in a sweet-sour-spicy sauce.

C APRES E F LAT BREAD Tomato, olive oil, fresh mozzarella, and fresh basil chiffonade top this Italian classic made from homemade flatbread dough. Cut and served in petite fingers.

Heavy Hors d’oeuvres Stations S TAT IO N I SH RIMP AND C REAMY GRIT S A Southern favorite. Fresh scallions and shredded white and yellow cheddar cheese are offered on the side.

S TAT IO N II GRILLE D C HIMICHURRI BEEF S LIDERS Tender beef marinated in fresh herbs, grilled to medium rare, thinly sliced, and nestled in a petite brioche roll with a touch of extra marinade. Brazilian mustard sauce accompanies.

M IN I TW ICE BA KE D PO TAT O ES T O PPED WIT H C HEDDAR Twice baked new red potatoes topped with grated Cheddar cheese.

CO RN F RIT T ERS Lightly battered sweet corn, diced green chiles and grated onion, sautéed in butter.

S TAT IO N III CH ICKEN MARS ALA MEAT BALLS Luscious meatballs made with freshly ground chicken in mushroom and marsala wine sauce.

PAS TA PRIMAVERA Pasta spirals in a cream sauce laced with fresh basil and garlic, tossed with garden peas, red pepper, broccoli florets, mushrooms, carrot, and Parmesan cheese.

ROA STE D Z U CC HINI AND YELLO W S QUAS H S T IC KS Batons of zucchini and yellow squash seasoned with herb oil and roasted.

MENU SIX Butlered Hors d’oeuvres

BOU RBON BBQ C O CK TAIL MEAT BALLS Cocktail meatballs simmered in a bourbon barbeque sauce and garnished with slivered scallions.

CHE SAPEAKE BAY CRAB C RIS P Chilled crab salad served on a crunchy Old Bay potato crisp.

P IN E A P P LE AND MANC HEGO S KEWERS A perfectly balanced combination of soft, refreshing pineapple and firm, nutty and salty Manchego cheese, skewered with a fresh blueberry and drizzled with a caramelized sugar, cinnamon and chipotle sauce. Served chilled.

Heavy Hors d’oeuvres Stations S TAT IO N I

LIME GRILLED CHICK EN Light and luscious pieces of boneless chicken breast and thighs, splashed with lime, fresh oregano, and a touch of garlic; garnished with diced, roasted sweet potatoes and avocado relish. Served with a creamy chipotle sauce on the side.

SE A RE D MAHI WIT H O RANGE GLAZE Marinated and seared fillets of mahi, drizzled with a delectable orange glaze and garnished with sautéed pieces of orange and a sprinkle of chives.

BLA CK BEAN AND RICE S ALAD Black beans, rice, corn, diced red pepper, and green onions tossed with an apple cider and cumin vinaigrette. Served chilled.

S TAT IO N II S HO RT RIB S LIDERS Succulent wine-braised beef short ribs on a petite homemade roll with caramelized onions and a touch of braising sauce.

BU TT ERNUT S QUAS H RAVIO LI Pasta pillows stuffed with soft, roasted butternut squash, bathed in a sage butter sauce and tossed with cubes of luscious squash and a scattering of baby spinach.

FA RM STAND VEGETABLE S K EWERS Colorful skewers of alternating cubed zucchini, yellow squash, cauliflower, and green beans brushed with olive oil and fresh herbs, roasted, and drizzled with pesto vinaigrette. Served chilled.

MENU SEVEN Butlered Hors d’oeuvres SW EET PO TAT O PANC AK ES W ITH P OM E GRANAT E GLAZED DUCK BREAS T A potato pancake nestled with sliced duck and drizzled with pomegranate balsamic glaze.

Pineapple relish replaces the duck for a vegetarian option.

BABY LAMB C HO PS Scallion and herb crusted, frenched racks of lamb, roasted then cut into baby chops.

Served with minted marmalade for dipping.

ZUC CHINI F RIT T ERS Made with mozzarella, or without as a vegan option. Garnished with a dot of roasted red pepper sauce.

P E TITE CRO UT O N WIT H F IG TAPENADE A flavorful mashed fig spread atop petite toasts. Garnished with a sliver of fresh figs.

Served chilled.

CH E SAPEAK E BAY C RABC AK ES Mini crabcakes made with fresh lump crabmeat, grated onion, Tabasco, a dash of Dijon, and other seasonings, sautéed until golden. Accompanied by a zesty cocktail sauce.

Seated, Plated Dinner F IRS T CO URS E T O S S ED S ALAD Chopped Romaine and Lolla Rosa lettuce topped with cucumber half-moons, julienned yellow pepper, heirloom grape tomatoes, slivers of artichoke hearts, and red carrot discs; accented with a Provençal vinaigrette.

FRES HLY BAK ED BREADS Served with butter.

M A IN COU RSE (PRE- SELEC T ED C HO IC E O F ENT RÉE) T U SCA N BON E LE SS PRIME RIB WIT H RO AS T ED T O MAT O E S Boneless prime rib crusted in breadcrumbs and fresh herbs and roasted to medium rare.

Accented with slow roasted plum tomatoes seasoned with fresh herbs.

OR

CH ICKE N TA GINE WIT H S PRING VEGETABLES Boneless chicken breast medallions cooked with artichokes, carrots, fennel, herbs and spices, dressed with a sauce made from the flavorful cooking liquid.

OR

HALIBUT IN A BAG A halibut fillet nestled atop haricots verts, tomato, red onion, garlic, zucchini, and lemon, steamed lightly in a pouch for a lovely flavor. Dressed with fresh thyme, kosher salt, white wine and olive oil drizzle.

M U SH ROOM AND T HYME RIS O T T O C AK ES May be garnished with a lightly dressed roasted tomato and arugula salad.

RO AS T ED AS PARAGUS A beautiful combination of white and green asparagus simply prepared with olive oil, salt and pepper.

Late Night Snacks CHICKEN AND WAF F LE S KEWERS A bite-sized nugget of fried chicken breast skewered with a petite piece of waffle. Served with spicy maple syrup sauce on the side.

FIG A N D PRO S C IUT T O F LAT BREAD Fresh made dough topped with fig preserves, gorgonzola cheese, and a julienne of prosciutto. Prosciutto may be omitted for a vegetarian option; and brie may replace gorgonzola for a softer, subtler alternative.