A SPECIAL MENU WITH A LONG HISTORY OF HAPPY CLIENTS
Chicken Salad in finger rolls
Raw Mushroom Caps with herb cheese mixture
Cherry Tomatoes Salmon Mousse
Strawberries with Cinnamon Almond Dip
Deviled Eggs
Caprese Skewers
Hearts of Celery with Roquefort Creme
Petite Biscuits with Spiral Ham
Hot Hors d’Oeuvres
Parmesan Cheese Straws
Bacon Wrapped Scallops or Bacon Wrapped Shrimp
Vegetable Spring Rolls – petite, served with sweet and sour sauce
Homemade Meatballs in a Brown Sauce, Mushroom Sauce or Marinara Sauce
Quiche Lorraine or any other type of Quiche
Mushroom Caps with crabmeat, ground or spicy beef, spinach or mushroom
Tenderloin Strips in finger rolls
Shish Kabob on wooden skewers – meat, seafood, vegetables
Mini Crab balls with cocktail sauce
Crab Imperial in puff shell
Triangles of Shrimp Toast
Petite Cheese Soufflés
Golden Chicken bites – marinated & deep fried
Spanakopita – feta cheese and spinach filling
Baked Butterflied Shrimp filled with Crabmeat
Mini Reuben Sandwich
Canapé America – Ham and Asparagus
Canapé Salmon – Smoked Salmon
Canapé Felicia – Half Ham, Half Cheese
Canapé Martine – Egg Slice, Ham and Pickle
Canapé Joinville – Shrimp
English Tea Sandwiches – Petite Sandwiches filled with Ham, Turkey and more.
Raw Bar – Shrimp, Oysters on 1/2 shell, served with Cocktail Sauce and fresh Lemon
Beef Tenderloin or Sirloin Carving Station
Smoked Scottish Salmon – Classical garnishes
Roasted Turkey – sliced on a Bed of Turkey Salad, and then arranged in its original shape
Antipasto Tray Classico – Imported Salami and Italian Meats, Cheese, Vegetables, Olives and Crudité
French Brie Cheese in braided breading or Maryland Crab Bread
Raw Vegetable Crudité – all vegetables in season professionally arranged and served with Spinach Dip, Garlic & Herb Dip , Roasted Red Pepper Dip, Onion Dip or Hummus
Hot Hors d’Oeuvres
Parmesan Cheese Straws
Bacon Wrapped Scallops or Bacon Wrapped Shrimp
Vegetable Spring Rolls – petite, served with sweet and sour sauce
Homemade Meatballs in a Brown Sauce, Mushroom Sauce or Marinara Sauce
Quiche Lorraine or any other type of Quiche
Mushroom Caps with crabmeat, ground or spicy beef, spinach or mushroom
Tenderloin Strips in finger rolls
Shish Kabob on wooden skewers – meat, seafood, vegetables
Mini Crab balls with cocktail sauce
Crab Imperial in puff shell
Triangles of Shrimp Toast
Petite Cheese Soufflés
Golden Chicken bites – marinated & deep fried
Spanakopita – feta cheese and spinach filling
Baked Butterflied Shrimp filled with Crabmeat
Mini Reuben Sandwich
Each menu is designed according to the season and your preference and served with salad, fresh vegetables, and starch
Beef Stroganoff
Beef Bourguignon – the classical French dish of beef in red wine
Beef à la Dutch – fresh peppers, mushrooms, onions, in red wine sauce
Beef Hunter Style – mushrooms (Chanterelles), fresh tomatoes, Sauce Espagnole
Carving Station: Tenderloin, Sirloin, or Top Round, served with Creamy Horseradish Sauce or Demi Glace
(Please ask for various pricing)
Chicken Cacciatore – the classical Italian dish
Chicken Princess – asparagus and creamy white wine sauce
Coq au Vin – the classical French dish of Chicken in red wine
Turkey or Chicken Breast Divan over broccoli
Chicken Cordon Bleu
Chicken Marsala
Shrimp Creole
Seafood Newberg – Fish and Seafood in Sauce Newberg
Maryland Crab Cakes – broiled or deep fried
Neptune’s Delight – shrimp, scallops, crab meat in minced Clam sauce
Stuffed Shrimp with Crabmeat
Seasonal Fish – stuffed with Crabmeat
Crab Imperial
Shrimp and Sea Scallops en Brochette
Wild Rice Pilaf
Seasoned Basmati Rice with Cilantro & Olive Oil
Seasoned Yellow Rice
Redskin Mashed Potatoes
Regular Mashed Potatoes
Potatoes Au’Gratin
Duchess Potatoes
Twice Baked Potatoes
Roasted Red Bliss Potatoes with Rosemary, Olive Oil, Garlic, and Cracked Black Pepper
Roasted Seasoned Sweet Potatoes with truffle Oil, Parmesan, & Chives
Roasted Jerk Seasoning Sweet Potatoes
Orzo & Cous Cous Pilaf with Toasted Pecans, Rosemary, and Olive Oil
Marinated Seasonal Assorted Vegetables (Room Temperature) drizzled with Roasted red Pepper Vinaigrette
Roasted Asparagus (can add Roasted Bell Peppers too)
Roasted Zucchini & Yellow Squash
Green Beans & Carrots in Parsley Butter
Roasted Brussel Sprouts
Roasted Assorted Root Vegetables
California Blend – Broccoli, Carrots, Cauliflower in Parsley Butter
Roasted Assorted Mushrooms with Olive Oil, Herbs, and Balsamic Glaze
Creamed Spinach
Mashed Turnips
Broccoli & Cauliflower au’ Gratin
Decorated Cheesecakes
Theme Cakes
Carrot Cake
Strawberry Cake
Black Forest Cake
Decorated Cheese Cake
Eclairs
Cream Puffs
Rum Balls
Fruit Tarts
Macaroons
Decorated Brownies
Chocolate Mousses
Apple Strudel
Special requests
Homemade breads shaped as: Maryland Crab, Bear, Alligator, Turtle, Sunflowers, Rabbit, Duck, and special requests.
*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food bourne illness, especially if you have a medical condition.
Initial Consultation: We feel that each affair should be tailored to fit the occasion. During your first telephone call or visit by one of our party coordinators, we will establish facts about your entertaining style, preference in types of food, and the overall mood you wish to create by gathering basic information.
Please keep in mind that we can generally prepare most foods, so if there is something you’d like for your event that is not on the menu, please ask.
Proposal: After determination of the menu and atmosphere for your affair, we will submit a proposal for your review. The proposal will outline the menu, number of staff we will provide, rental estimates, and the amount of deposit and final payment.
