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APPETIZERS & DINNER MENU

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Hors d’oeuvres

Seafood
Coconut Crusted Grilled Shrimp with Thai sweet chili sauce

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

Tuna Tartare on Jicama coins or rice crisps with black sesame & avocado

Salmon Gravlax on scallion pancakes w/ chive cream cheese mousse, capers, dill & lemon zest

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

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

Shrimp shooters with cilantro & cocktail sauce

Meat & Poultry
Filet of Beef on Ciabatta Crostini over roasted eggplant mousse & topped with

Argentine chimichurri drizzle

Mini Bao Buns filled with Korean Bulgogi ("Fire Meat"), shredded Persian cucumbers & watermelon radishes

Mini Topless Sliders on a pretzel bun with mildly spicy secret sauce, a romaine slice, pepper jack, roasted pepper & a pickle 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 in endive boats with cilantro, red bell pepper, shredded sweet carrots, diced peanuts & spicy peanut vinaigrette

Mini Chicken & Waffles with sweet chili glaze

Chicken and Roasted Vegetable Skewers with a peanut/coconut drizzle

Duck Confit on Mini Scallion Pancakes with a dab of Hoisin sauce

Mini Calzone with pepperoni & Italian sausage with adobo & chutney stripes

Polenta cakes topped with gorgonzola & smoked bacon flavored jam

Cantonese Wontons filled with chicken & cilantro topped with a sesame soy glaze

Prosciutto on a Russian brown bread crostini wrapped around a dollop of Blue Cheese and a Po Valley balsamic glaze

Tiny Beef Polpette Skewers with pan-roasted vegetables

Chicken Parm Bites with melted mozzarella, fresh basil and a Sriracha/Pomodoro dollop

Quail eggs on toast with Sriracha relish

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

Vietnamese Bahn Trang Vermicelli Spring Rolls and a sweet chili drizzle (vegan & gluten-free)

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

Bengali Mini Samosas with Deshi Chutney (vegan)

Spanikopita with Feta cheese and spinach

Medjool Dates filled with Gorgonzola and topped with Walnut & Honey

Mini Caesar Salads on bamboo plates

Brazilian Pao de Queijo (cheese puffs) with a Serbian ajvar dot (gluten-free)

Japanese Okonomiyaki Savory Vegetable Pancakes with a roasted eggplant mouse and a dot of Ajvar

Beet Bruschetta with goat cheese, chopped walnut, honey & balsamic vinaigrette topped with beet crisps

Wild Bunashimeji Mushroom Crostinis with a garden pea & parsley pate topped with a Tuscany pecorino dust

Baked cauli-bites with a dollop of vegan Adobo and sriracha sesames

Black Bean Patty on a Brown Bread Crostini over a pea puree and topped with vegan adobo chipotle crema and julienne radishes & pickled carrots

Purple yam hummus with roasted peppers on crostini 7 cheese cauliflower gougeres (puffs) with fra diavalo

Moroccan Hummus Cups – black bean hummus with Moroccan spices in cucumber cups topped with Kalamata olives and parsley

First Course

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

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

Caesar salad with romaine hearts & leaves, tomatoes, cucumbers, shaved parmesan, croutons and Caesar salad dressing

Caprese salad with fresh mozzarella, tomato & pesto

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
Grilled Chicken with Balinese thousand spice glaze over a cauliflower puree, Swiss chard, and seasonal vegetables

Cilantro-Lime Chicken with Avocado Salsa on a bed of mixed grain rice pilaf

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

Pan-seared Julienne vegetables with vegetarian oyster sauce on a polenta cake & green pea puree with a gorgonzola crumble

Grilled asparagus over a bed of zucchini noodles and diced peppers & carrots with sides of baby bella mushroom caps & sunchokes and a black-eyed pea relish with Yemeni Zhoug

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

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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)