BUTLER PASSED HORS D'OEUVRES

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Tomato & Mozzarella Spoons
Diced Heirloom Tomato’s and Fresh Mozzarella Cheese
Drizzled with Basil Pesto and topped with Micro Basil

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Grilled Duck Canape
Grilled Boneless Duck Breast canapé, served on a crispy

French Bread, finished with Asian Mandarin Orange Compote

 

Tuna Tartare
Fresh Center Cut Tuna Tartar Served in a Waffle Cone
and finished with a Wasabi Crème Fraiche

 

Pork Belly
Bite Size Cube of Sweet and Smoky Hoisen Glazed Braised Pork Belly

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Natty Boh Crab Fluff
Miniature Crab Cake dipped in a Natty Boh Beer Batter and deep fried.
 Served with a Spicy Mayo

 

SEATED SERVED DINNER

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FIRST COURSE SERVED

Soup and Salad Duo

Roasted Pear Salad
Adorned with Fresh Lambs Tongue Greens

and a Meyer Lemon Vinaigrette 

with Golden Crab Bisque

BREADS

Chef's Artisan Bread Basket
Lavash w/ Cumin, Naan Bread w/ Vidalia Onions, Petit Brioche Rolls w/ Sel Gris, Mini Pumpernickel Batons, Pain Complet Boules w/ whole Grain, Rosemary & Black Olive Ciabatta.  Vermont Creamy Butter Triangles and Red Hawaiian Sea Salt

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ENTREE

Grilled Short Ribs
Tender Ribs slowly braised and then Grilled over Hard Wood Charcoal
Served with a Provencal Sauce laced with Extra Virgin Olive Oil
 
Corn Souffle
Sweet Local Eastern Shore Maryland Corn and Cream
 
Blistered Capri Tomatoes
Roasted in Olive Oil and Fresh Garlic

Shaved Brussel Sprouts with Bacon Lardons

VEGETARIAN ENTRÉE

Vegetable Napoleon
Roasted and Grilled Vegetables stacked high with Fresh Buffalo Mozzarella, served over top Roasted Plum Tomato Sauce

WEDDING CAKE
Chef's Expressions traditional style cake with your choice of flavors presented on a plate of Raspberry Coulis