Welcome Table
(Please select four items from the selection below)
Hot Maryland Crab Dip in chafer served with a gourmet cracker selection and pita
Bruschetta Bazaar diced roasted vegetable bruschetta, olive Muffaletta bruschetta, and fresh tomato bruschetta served with toasted garlic crostini and pita
Market Basket of Seasonal Vegetables with an accompaniment of ranch, bleu cheese, roasted red pepper, or honey mustard
Natty Boh Cheddar Cheese Fondue Baltimore’s favorite beer, cheddar cheese, and seasoning spices, served with assorted crackers and vegetables
Antipasto Display featuring marinated olives, artichoke hearts, Provolone cheese drizzled with balsamic glaze, Genoa Salami, pepperoncini, mushrooms, and roasted red peppers
Artisan Cheese Selection offering our chef’s selection of imported and domestic cheeses, served with coarse mustard and a selection of gourmet crackers
The Charcuterie Plate featuring dried fruits, glazed nuts, marinated olives, chefs selection of thinly sliced meats served with a spicy fruit mustard
Mideast Trio hummus, babaganouch, and olive tapenade served with pita
Torta Basil of Chevre cheese, sundried tomatoes, pesto, and pine nuts
Hot Parmesan Cheese and Artichoke Dip served with pita and crackers
Spring Spreads mango and jicama salsa, plum tomato relish, and salsa verdi offered with garlic crostini and crisp tortilla chips
Block Bleu Cheese drizzled with infused honey and Reggiano Parmigianino served with an aged balsamic vinaigrette
Cocktail Meatballs [choice of Sweet and Sour, Teriyaki, Stroganoff, Marinara]
Crudité Shots crop top carrots, blanched asparagus, and red pepper in a shot glass with your choice of ranch, honey mustard, or red pepper hummus
Brie en Brioche presented raspberry coulis painted plate, served with assorted crackers
Natty Boh French Onion Dip served with toasted pita petals
Premium Welcome Station Selections
Cracked Crab Claw Display served with a spicy cocktail sauce and herb mustard dipping sauce,
Add an additional $3.95 per person
Roasted Marinated Vegetables featuring sweet potatoes, zucchini, eggplant, yellow squash, broccoli, cauliflower, peppers, red onion, etc.,
Add an additional $2.50 per person
Hand Rolled Sushi Display California roll, fresh salmon, spicy tuna, and vegetarian sushi served to guests with spicy mayonnaise, pickled ginger, wasabi, and soy sauce,
Add an additional $6.95 per person
Butlered Hors D’oeuvres
(Please select five from the following)
Buffalo Chicken Wonton crispy wonton filled with buffalo chicken and cheddar cheese, served with Bleu Cheese Sauce
Chicken Tikka Masala Bite traditional chicken tikka masala on a bite sized Nan
Pecan Chicken Bites served with our bistro Sauce
Jerk Chicken Skewers served with pineapple curry sauce
Pork Banh Mi miniature pork meatballs, carrot, daikon, and Vietnamese chili mayo
General Tso’s Pork Belly Slider topped with wonton crisps
Candied Bacon candied with a hint of cayenne pepper
Root Beer BBQ Pork Slider homemade root beer infused BBQ sauce mixed with slow smoked pulled pork
Seared Duck with Blueberry Gastrique
Peking Duck Crepe with Chinese barbecue sauce and scallion
Mini Reuben Roll egg roll filled with corned beef, Swiss cheese, and sauerkraut, offered with Thousand Island
Beef Carpaccio on a miniature crostini with Asiago parmesan butter
Sirloin Wrapped Asparagus Spears tender marinated beef around fresh asparagus
Smoked Cauliflower Soup with a cheddar cheese pastry straw
Zucchini Fritter fresh zucchini, seasoned then topped with crème Fraiche
Brie and Pear Canapés Bartlett Pear topped with triple cream brie
Marinated Portobello Mushroom with smoked mozzarella on pita wedge
Asian Pot Stickers served with a ginger soy sauce
Samosas filled with spicy lentils and peas, served with a coriander dip
Roasted Garlic and Saffron Risotto Cakes with sundried tomato aioli
Harvest Canapé of sautéed Granny Smith apples, smoked mozzarella and caramelized Vidalia onions in delicate Phyllo pastry cup
Manchego Mac and Cheese in a crispy parmesan frico cup
Braised Beet Phyllo Cup with braised beets, blue cheese, and a lemon chive vinaigrette
Caprese Bruschetta garlic crostini with roasted grape tomato, mozzarella and crystalized basil
Old Bay Lemon Crostini with Maryland crab meat, eastern shore remoulade and micro greens
Petite Bang Bang Shrimp Tacos served with avocado, lettuce and scallion
Shrimp and Grits Spoon blackened shrimp on top of creamy and cheesy grits
Shrimp Tostada jumbo shrimp sautéed in island spices, on a flash fried tostada with mango salsa
Smoked Salmon Canapés on sliced French bread with dill butter
Cinnamon Seared Tuna Spoon seared tuna, seaweed salad w/ spicy plum sauce and sesame brittle
Tuna Push Pop layered ahi tuna, diced carrot, purple cabbage, chopped scallion
Scallops wrapped in Bacon served with barbecue sauce
Tuna Tar Tar with Kalamata aioli and watermelon radish on wonton crisp
Sweet Corn Soup topped with lump crab and chive oil
Dates stuffed with blue cheese mousse and topped candied walnut dust
Lobster Mac and Cheese topped with buttered bread crumbs
Spicy Chicken BLT blackened chicken with lettuce, heirloom tomato, bacon and Sriracha
Seared Scallops with bacon jam
Grilled Peach Crostini with ricotta and honey thyme drizzle
Balsamic Strawberry Crostini with goat cheese and micro greens
Watermelon and Feta Square topped with balsamic mint
Filet Gratin seared filet on potato gratin topped with Cambozola crema
Eggplant and Mascarpone Fritter served with garlic cream sauce
Premium Passed Appetizer Selections
New England Lobster Roll buttered mini brioche filled with lobster salad
Add an additional $4.95 per person
Jumbo Shrimp Cocktail served with cocktail sauce,
Add an additional $4.50 per person
Cocktail Baby Lamb Chops accompanied by demi glaze,
Add an additional $6.00 per person
Petite Crab Cakes miniature lump crab cakes served with Eastern Shore Remoulade
Add an additional $3.00 per person
First Course Salads
(Please select one salad from the following)
Baby Spinach Salad with red wine poached pear, blue cheese crumble, and candied walnuts dressed with House Champagne Vinaigrette
Roasted Beet Salad field greens with roasted beets, sliced almonds,
crumbled goat cheese, and a Pistachio Vinaigrette
Field Greens Salad with dried cranberries, toasted almonds, and crumbled feta cheese,
tossed with raspberry vinaigrette
Caesar Salad enhanced with sliced mushrooms and red onion, tossed with toasted croutons and classic Caesar dressing, finished with grated Romano cheese
Arugula Salad with thinly sliced Bermuda onions, shaved Asiago cheese tossed in a light extra virgin olive oil and red wine vinegar dressing.
Mixed Mesclun Salad with crystalized ginger, sweet watermelon, and crisp jicama in citrus vinaigrette
Entree Selections
Parmesan Crusted Chicken with Basil Beurre Blanc
Singapore Chicken with asparagus and carrots, lightly seasoned with curry, and finished with sweet chili sauce
Teriyaki Glazed Atlantic Salmon topped with braised spinach and caramelized onions
Sesame Crusted Ahi Tuna seared medium rare and served with wasabi cream sauce
Roasted Vegetable Strudel seasoned roasted vegetables served in flaky puff pastry with fire roasted red pepper sauce
Portobello Mushroom Stack Portobello mushroom, zucchini, yellow squash, and red pepper, drizzled with aged balsamic glaze
Roasted Pork Loin with Apple Cider Cream Sauce
Chicken Roulade pan seared chicken with smoked gouda, sundried tomato and asparagus
Bistro Filet tender beef grilled to perfection topped Perigueux Sauce
Braised Beef Short Ribs slow braised 8 hour beef short ribs served with a rich pan sauce
Mediterranean Salmon spice rubbed salmon drizzle with a rustic pesto
Almond and Ginger Crusted Salmon with lemon Raspberry Beurre Blanc
Chicken Coq au Van slow roasted boneless chicken thighs in a sweet red wine sauce
Sliced Tenderloin of Beef served in a Cabernet Sauce
Espresso Rubbed Sliced Beef Tenderloin with charred pearl onions
Jamaican Jerk Rubbed Pork Tenderloin with apple and cucumber salsa
Blackened Chicken with bacon and cornbread stuffing with gorgonzola cream sauce and crispy onion straws
Fire Roasted Red Pepper with herb risotto and rustic pesto
Wild Mushroom Cigar with sherry cream drizzle
Premium Entrée Selections
Chicken Oscar boneless [breast of chicken topped with lump crab meat, fresh asparagus, finished with a Béarnaise Sauce],
Add an additional $3.00 per person
Steak au Poivre deglazed with cognac, Dijon and demi glaze,
Add an additional $7.00 per person
Filet Mignon with Bordelaise Sauce and Wild Mushrooms,
Add an additional $5.00 per person
Prime Rib of Beef served with Au Jus and fresh horseradish
Add an additional $6.75 per person
Veal Osso Bucco deglazed veal shank with Mirepoix,
Add an additional $7.95 per person
Grilled Barramundi with Chimichurri rub and apple and cucumber relish,
Add an additional $3.50 per person
Honey Glazed Duck Breast topped with Mandarin Dijon,
Add an additional $3.50 per person
New Zealand Baby Lamb Chops rosemary crusted, finished with a Madeira Glace,
Add an additional $8.00 per person
Seared Sea Scallops with Applewood Bacon Gastrique,
Add an additional $6.00 per person
Stuffed Shrimp jumbo shrimp stuffed with Maryland style Crab Imperial,
Add an additional $4.50 per person
Jumbo Lump Maryland Crab Cake with roasted red pepper and a hint of smoked Gouda,
Add an additional $7.00 per person
Lime and Cilantro Marinated Chilean Sea Bass with House Pico de Gallo and tri colored caramelized peppers,
Add an additional $8.00 per person
Asian Glazed Chilean Sea Bass served with Mango Salsa,
Add an additional $8.00 per person
Pan Seared Airline Chicken Breast with Romesco Sauce,
Add an additional $2.50 per person
Pan Seared Rockfish with Blood Orange Beurre Blanc,
Add an additional $5.50 per person
Pan Seared Black Cod with white truffle butter,
Add an additional $5.00 per person
Included in the Per Person Price
Fine china, silverware, and glassware
Linens for all food and beverage tables, guest tables and guest napkins
A professional uniformed service staff to perform your event
All decorative fabrics and enhancements for food and beverage display tables
We specialize in customizing menus to fit your style and budget
Please call for additional possibilities and pricing
Various bar and dessert selections available