PLATED & BUFFET MENUS

WHICH MENU DO YOU PREFER?
Plated Menu

 

Plated Dinner I

Please choose any 3 items from our Hors D'oeuvres selections

 

First Course Choice

Classic Caesar Salad

crisp romaine lettuce, seasoned garlic croutons, Parmigiano-Reggiano shavings

 

Or

 

Baby Spinach Salad

local raised breast of chicken finished with hints of preserved lemon in a caper butter sauce

 

Or

 

Winter Baby Greens Salad

mission figs, toasted hazelnuts, french feta crustini, champagne vinaigrette

 

 

Main Course Choice

Thyme Chicken

local raised breast of chicken, finished with a natural thyme jus whipped garlic potatoes & clover honey glazed baby carrots

 

Or

 

Chicken Piccata

local raised breast of chicken finished with hints og preserved lemon in a creamy butter sauce herbed Parmigiano-Reggiano risotto, roasted asparagus

 

Or

 

Balsamic Chicken Medallions

served with a variety of sweet peppers sautéed with sundried tomatoes over creamy potatoes finished with a white balsamic drizzle

 

Dessert

 

Assorted display of fancy, individual desserts

 

Coffee & Hot Tea Station

 

 

 

Plated Dinner II

Please choose any 3 items from our Hors D'oeuvres selections

 

First Course Choice

Classic Caesar Salad

crisp romaine lettuce, seasoned garlic croutons, Parmigiano-Reggiano shavings

 

Or

 

Roasted Beet Salad

baby arugula, toasted cashews, apple cider vinaigrette

 

 

Main Course Choice

Thyme Chicken

local raised breast of chicken, finished with a natural thyme jus whipped garlic potatoes & clover honey glazed baby carrots

 

Or

 

Seared Muscovy Duck Breast

served with morel mushrooms, apricots and truffle wild mushroom confetti and roasted brussel sprouts

 

Or

 

Jumbo Lump Crab Cakes

Chesapeake style jumbo lump crab cakes served over julienne vegetables and finished with preserved lemon Beurre blanc and roasted red pepper aioli

 

Or

 

Osso Bucco

slow braised veal shank with hints of rosemary over potato au gratin and broccolini sauté

 

Or

 

Chilean Sea Bass

pan seared in white wine and sweet chili sauce trio of roasted fingerling potatoes and roasted asparagus

 

Dessert

 

Assorted display of fancy, individual desserts

 

Coffee & Hot Tea Station

 

 

 

 

Buffet Menu

 

Buffet Reception I

Please choose any 3 items from our Hors D'oeuvres selections

 

Tender Filet Mignon

with gravy au jus and sliced mushrooms

 

Chicken Piccata

local raised breast of chicken finished with hints of preserved lemon in a caper butter sauce

 

Blackened Salmon

accompanied by a Creole vegetable ragout

 

Trio of Roasted Fingerling Potatoes

with shallots & olive oil

 

Bountiful display of seasonal grilled vegetables

dressed with a white balsamic vinaigrette

 

Baby Spinach Salad

garnished with toasted sesame seeds, yellow bell pepper and petite goat cheese croquets drizzled with a champagne vinaigrette

 

Dessert

 

Assorted display of fancy, individual desserts

 

Coffee and Hot Tea Station

 

 

 

Buffet Reception II

Please choose any 5 items from our Hors D'oeuvres selections

 

Grilled Dry Aged Tenderloin of Beef

herb and dijon crusted served with roasted shallots and crimini mushrooms, Cabernet Demi-Glacé and Sauce Béarnaise

 

Thyme Scented Chicken

lsundried tomatoes, thyme, caramelized onions

 

Jumbo Lump Crab Cakes

Chesapeake style jumbo lump crab cakes served over julienne vegetables and finished with a roasted red pepper aioli

 

Osso Bucco

slow braised veal shank with hints of rosemary

 

Trio of Roasted Fingerling Potatoes

with shallots and olive oil

 

Baroccolini

with hints of roasted garlic and infused basil oil

 

Bountiful display of Seasonal Grilled Vegetables

dressed with a white balsamic vinaigrette

 

Classic Caesar Salad

crisp romaine lettuce, seasoned garlic croutons, Parmigiano-Reggiano shavings

 

Dessert

 

Assorted display of fancy, individual desserts

 

Coffee & Hot Tea Station