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APPETIZERS & DINNER MENU

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Hors d’oeuvres

Seafood
Coconut Crusted Shrimp with mango chili sauce

Grilled Shrimp Tostadas w/ guacamole, green chili drizzle & cilantro

Tuna Tartare on rice crisps

Salmon Gravlax on pumpernickel dimes w/ chive cream cheese mousse, capers, dill & a spot of avocado/poblano sauce

DelMarVa Mini Crab Cakes topped with a vegan tartar sauce & dill

Sushi

Smoked Salmon w/ Gournay spread & micro-greens on Asian Blinis

Meat & Poultry
Filet of Beef on Ciabatta Crostini over aged sharp Cheddar & topped with Argentine chimichurri drizzle

Mini Topless Sliders on a pretzel bun with mildly spicy secret sauce, a romaine slice, pepper jack, roasted pepper & a dill chip

Meatballs in Pomodoro sauce with chopped basil and parmesan dust

Frank en Croute (Pigs in a Blanket) with dill & a dollop of spicy brown mustard & red sauce

Skirt Steak Skewers in a carne asada marinade

Pan-Seared Chicken Wings in a Pinoy marinade with a vegan ranch dipping sauce

Thai Chicken Bibb Lettuce Wraps with cilantro, red bell pepper, shredded sweet carrots, diced peanuts & spicy peanut vinaigrette

Mini Chicken & Waffles with sweet chili glaze

Chicken Satay Skewers with Thai peanut sauce

Vegetarian
Caprese Mini Bruschetta with mozzarella, cherub tomatoes, pesto and basil

Greek Salad Cucumber Cups filled with Feta Mousse, Kalamata olive & micro-greens

Vegan Samosas with Deshi Chutney

Spanikopita with Feta cheese and spinach

First Course

Salad
Tuscan Kale Salad with toasted shaved almonds, parmesan & balsamic vinaigrette

Arugula Salad with cherry tomatoes, walnuts, Pecorino Romano cheese, ficelle garlic crouton, roasted peppers & champagne vinaigrette

Greek Salad with crumbled feta cheese, Kalamata olives, red onions, bell peppers, tomatoes, diced cucumber, chopped parsley in red wine vinegar and olive oil vinaigrette

Caesar salad with romaine hearts & leaves, shaved parmesan & croutons

Caprese salad with fresh mozzarella, tomato & pesto

Southwest Salad with grilled chicken, romaine, corn, bacon, tomato, black beans, avocado, tortilla strips in chipotle ranch vinaigrette

Soup
Roasted Butternut Squash Soup with nutmeg & chopped celery

Tomato Basil Soup with creme fraiche

Sweet Pea Soup with ham crumbles & mini croutons

Lobster Bisque with crème fraiche

ENTREES

Beef
Top Sirloin Filet with chimichurri sauce, grilled asparagus, and cut rosemary fingerling potatoes

Hanger Steak with crispy butternut squash risotto cake & charred onion puree

Slow-Braised Short Ribs with seasonal vegetables

Chicken
Chicken Breast with compote of slow roasted cherry tomatoes, olives & capers

Roasted Chicken with cauliflower puree, Swiss chard, and seasonal vegetables

Fish
Red Snapper - pan seared with herb seasoning, cherub tomatoes, Kalamata olives, shallots, capers, dill & parsley with jasmine & cilantro rice

Baked Atlantic Salmon with garlic butter over a bed of orzo & seasonal vegetables

Sea Bass with a roasted tomato, olives & capers coulis, pearl cous cous & seasonal vegetables

Vegetarian
Pasta primavera with seasonal vegetables

Saffron risotto with Butternut Squash

Roasted Vegetables with creamy polenta and gorgonzola

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DESSERTS

Passed
French Macarons

Cheesecake Squares

Brownies & Blondies

Plated
Chocolate Mousse Cake

Petit Fours 

Fruit Tarts with Mascarpone Cream 

New York Cheesecake with berries

ALL COURSES LISTED ABOVE ARE AVAILABLE AS A BUFFET OR FOOD STATIONS – SEE BREAKFAST/LUNCH MENU

(All ingredients subject to change)