Buffet Menus

HORS D'OEUVRES  DIPS  CHEESES  FRUITS  VEGETABLES  SPECIALTY ITEMS  CHEF & SPECIALTY STATIONS  CARVING STATIONS

HORS D'OEUVRES
 

Boneless chicken breast strips crusted with roasted pecans and spices, skewered and baked to a golden brown and served with an apple apricot chutney.

Mini tarts filled with the traditional Italian mixture of sautéed zucchini, eggplant and tomato, topped with freshly grated Parmesan.

Marinated with fresh ginger and presented with a Thai dipping sauce or cocktail sauce.

Toasted bread rounds brushed with olive oil. Topped with boursin cheese and a mediterranean sundried tomato relish.

A creamy mushroom and wine sauce with black peppercorns, served over herbed meatballs.

Mini tarts filled with seasoned chicken, topped with a dab of cilantro sour cream.

A toasted bread round brushed with olive oil and topped with boursin cheese, red onion confit, smoked salmon, and a caper.

miniature corn tostada filled with slow roasted pork and topped with a smoked corn cream and cilantro.        

Miniature corn tostada filled with guacamole and topped with a  relish of smoked corn, roasted red bell peppers, minced red onion, and cilantro

Light, flaky crust with a custard filling, served in two styles: spinach and cheese, and traditional quiche Lorraine.

Phyllo dough triangles filled with spinach and cheese, baked until golden and flaky.

Beef tenderloin and mushroom duxelle encased in puff pastry served with a creamy horseradish dipping sauce.

Skewered breast of chicken dredged in a spicy Cajun mixture, and served with an apple cranberry relish.

Bite-sized pastries filled with stilton cheese and pecans, cheddar and Smithfield ham, or mozzarella, tomato and basil.

SPICY CAJUN SHRIMP TARTLETS

Mini tarts filled with a spicy shrimp etouffee mixture, topped with a dab of Cajun sour cream.

Lump crabmeat and crème fraiche served with cocktail sauce or mustard sauce.

Chicken breast strips marinated in Indian spices, served with a spicy peanut sauce or pineapple coconut sauce.

Beef strips skewered and marinated in Indian spices, served with a creamy horseradish sauce.

Seasoned ground lamb with cognac soaked raisins topped with a roasted pepper sour cream.

Chicken breast sliced, skewered and tossed with mild curry and coconut flakes, served with a raspberry sauce.

Beef with roasted red peppers, cilantro and mint with a dot of lemon grass crème fraiche.

Cucumber Canapes filled with boursin cheese, red onion confit, smoked salmon, and a caper.

Boneless chicken breast strips crusted with sesame seeds and spices, skewered and baked to a golden brown and served with an Asian fruit chutney or spicy peanut sauce.

(back to top)

HORS D'OEUVRE DIPS

Sautéed spinach, artichoke hearts, caramelized onion, cheese and seasonings, baked and served with tortilla chips and baguette rounds.

Sautéed bell peppers and onions, crab, cream cheese and Chesapeake Bay seasonings, served hot with sliced French baguette.

Traditional Tex-Mex queso served with yellow corn tortilla chips.

This is a traditional Greek dip consisting of chickpeas, garlic, tahini, lemon juice and cayenne pepper, pureed and drizzled with olive oil, served at room temperature with herbed pita chips.

With Monterrey Jack cheese, spinach, sausage and cream cheese, served with yellow corn tortilla chips.

(back to top)
 

CHEESE SELECTION
 

An abundant display of whole rounds and wedges of imported and domestic cheeses artfully presented on marble slabs, served with Carrs crackers and baguette rounds. Garnished with grapes and seasonal berries. 

Tasty, spreadable cheese tortes in a variety of flavors: spinach and caramelized shallots, sun-dried tomato and black olive, stilton cheese and pecans, or wild mushroom and sherry. Served with baguette rounds and garnished with grapes.

Brie cheese wheel topped with grilled chicken or sliced grilled beef, roasted peppers and caramelized onions, wrapped in puff pastry and baked until golden brown. Served with sliced baguettes.

(back to top)
 

FRUIT SELECTION
 

Fresh seasonal fruit, sliced and cubed, placed on large platters, served with orange Romanoff sauce or a spiced whipped cream.

Apples, apricots, peaches and golden currants are baked with a golden puff pastry top and served warm with cinnamon whipped cream.

Fresh Driscoll strawberries presented in wicker baskets and served with a chocolate Grand Marnier dipping sauce.

(back to top)
 

VEGETABLE SELECTION
 

A decorative display of colorful vegetables presented in wicker baskets and served with a choice of southwestern dip, curry mousseline, black bean and cilantro dip, classic blue cheese dip or ranch dip.

Tomatoes, grilled zucchini, grilled yellow squash, red onion, Feta cheese, mushrooms, Calamata olives, green beans, asparagus, grilled eggplant and roasted red peppers artfully presented on platters and drizzled with an oregano vinaigrette.

Marinated vegetables, skewered and grilled, served with a creamy basil vinaigrette.

Zucchini, eggplant, yellow squash, roasted red peppers and mushrooms arranged on platters with a sherry walnut vinaigrette.

Asparagus, julienned carrots, red peppers, yellow squash and zucchini mixed and baked in a decorative puff pastry crust.

(back to top)

SPECIALTY ITEMS
 

Tossed in a tomato fennel marinara with grilled hot Italian sausage, mushrooms, black olives, scallions, and freshly grated parmesan cheese.

Tossed in a basil pesto cream sauce with grilled chicken breast, zucchini, sun dried tomatoes, and freshly grated parmesan cheese.

Small fresh yeast rolls filled with roast beef, smoked turkey, and honey ham. Herbed mayonnaise and honey mustard are served on the side.

Small fresh yeast rolls filled with grilled California chicken salad, cucumber and herbed cheese, and curried tuna with scallions.

Grilled salmon served on a bed of baby greens with goat cheese, mandarin oranges and roasted peppers in a citrus vinaigrette.

Smoked Norwegian salmon served with shallots, capers, sour cream and black bread.

(back to top)

CHEF & SPECIALTY STATIONS
 

Pastas: Bow-tie, tri-colored tortellini, fusilli or ravioli.

Sauces: Sun-dried tomato cream sauce, plum tomato and fennel marinara, roasted vegetable cream sauce or basil pesto cream sauce.

Condiments: Italian sausage, blackened or grilled chicken, scallions, mushrooms, black olives, green olives, roasted red pepper, bacon, smoked ham or parmesan.

Mashed Ukon Gold Potatoes and Garlic Mashed Potatoes served in martini glasses. Toppings include: shredded cheddar cheese, scallions, bacon, sour cream, butter, marsala beef and mushrooms, and chicken chili.

Grilled chicken and beef fajitas accompanied by guacamole, salsa, sour cream, jalapenos and Mama Luna's homemade flour tortillas.

Flour tortillas filled with Cheddar and Monterey Jack cheeses with zesty black beans, sautéed spinach, grilled chicken, beef or shrimp and a hint of jalapeno, cut into wedges and served with guacamole, salsa, and sour cream.

Marinated chicken or beef, herbed shrimp, fresh garlic, ginger, chili peppers, straw mushrooms, julienned carrots, green beans, scallions, sugar snap peas, bamboo shoots, eggplant, julienned peppers, cilantro, fresh mint and a red curry coconut sauce, served with jasmine rice and crushed peanuts

CHOCOLATE FOUNTAIN

A chocolate fountain with your choice of White Chocolate or Milk Chocolate. Accompanied with a variety of condiments for dipping. Condiments include: marshmallows, graham crackers, Nutter Butter cookies, Oreos, dried apricots, strawberries, bananas, vanilla wafers, angel food cake squares, and honey graham pretzels.

(back to top)

CARVING STATIONS
 

Grilled beef tenderloin presented with cranberry apple compote, creamy horseradish sauce or caper sour cream, served with small dinner rolls.

Apricot bourbon glazed ham or mesquite smoked turkey breast presented with cranberry orange compote, honey mustard, jalapeno mustard or tarragon mayonnaise and served with small dinner rolls.

Whole boneless breast of turkey dredged in a spicy Cajun mixture, blackened in a cast iron skillet, served with a cranberry apple compote, honey mustard and small dinner rolls.

Rosemary and spicy apricot glazed pork loin served with small dinner rolls with condiments of black bean & roasted red pepper relish and herbed mayonnaise.

Southwestern grilled beef tenderloin presented with ancho barbeque sauce and creamy horseradish sauce, served with small dinner rolls.

(back to top)