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Passed Hors D’Oeuvres
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Seared Ahi Tuna
Served on a sesame cracker
and garnished with gingered carrot slaw and wasabi mayonnaise
Petite Virginia Ham Biscuits
Served on our signature sweet potato biscuits and topped with sweet and spicy mustard
Individual Baked Brie
Topped with raspberry preserves
and wrapped in puff pastry
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Dean and Deluca Cheese Board
Blocks of international and domestic cheese, presented with assorted gourmet crackers, flatbreads, and seasonal berries
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Salad
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Field Greens with Poached Pears
Garnished with gorgonzola cheese
and candied pecans and tossed with a
fruity vinaigrette
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First Course
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Jumbo Steeped Shrimp
A modern twist on the classic shrimp cocktail – jumbo shrimp steeped with
Old Bay seasoning and fresh herbs
and presented on chilled plates with horseradish-spiked tomato jam
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Main Course
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Pan-Seared Tenderloin of Beef
served with
A Chesapeake Bay Blue Crab Cake
* or *
Roasted Vine-Ripened Tomatoes
Stuffed with roasted vegetable risotto (vegetarian selection)
Grilled Asparagus
With brown butter sauce
Rosemary Roasted New Potatoes
Freshly Baked Rolls and Flatbread
Offered with whipped butter
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