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Sample Menu 1: Summer Wedding in Port Deposit, MD

Stationary Hors D’oeuvres

Warm Maryland Crab and Artichoke Dip

creamy blend of lump blue crab, artichoke hearts, cheeses, + spices served with fresh baguette slices

Selection of Domestic Cheese Cubes and Cuts

served with array of berries, grapes, and crackers

Edible Vegetable Garden

farm fresh vegetables "planted" in pumpernickel "soil" with green goddess, hummus, and buttermilk ranch

Tuscan Bruschetta

build your own bruschetta platter made with local tomatoes, fresh basil, garlic, extra virgin olive oil, and a touch of sweet balsamic served with grilled crostini

Passed Hors D’oeuvres

Chicken + Waffle Skewers

cajun fried chicken bite and belgian waffle with bourbon maple syrup

Spicy Tuna Cone

sushi-grade ahi tuna, sriracha dressing in petite sesame cone

Shrimp and Grits Spoon

creamy smoked gouda grits, gulf shrimp, tasso ham

Sweet Potato + Quinoa Cakes

sweet and savory with pomegranate chutney

Dinner Buffet

Strawberry Fields Forever Salad

baby artisan greens, fresh local strawberries, goat cheese crumbles, candied pecans, with strawberry dijon vinaigrette

Homemade Sour Dough Bread

with acacia honey butter

Chicken Piccata

tender breasts of chicken, simmered with lemon, caper, + pinot grigio sauce

Grilled Peppercorn Encrusted Tenderloin of Beef

whole carved tenderloin of marinated beef, served with horseradish aioli + cranberry Dijon

Velvety Smooth Yukon Gold Mashed Potaotes

Array of Grilled Summer Vegetables

zucchini, yellow squash, red onion, portobello mushroom, asparagus, eggplant with balsamic laces

Caramelized Brussels Sprouts

sautéed with Applewood smoked bacon, dried cranberries, balsamic, fresh cracked pepper and sea salt

Sweet Ending

Cream Cheese Poundcake with Local Summer Berries

moist pound cake slices with vanilla-scented summer berry medley and fresh bourbon-touched whipped cream

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Menu 2: Christmas Party in Mountville, PA

Stationary Hors D'oeuvres

Warm Spinach and Artichoke Dip
creamy blend of fresh spinach, artichoke hearts, and cheeses served with fresh baguette slices 

Artisan Charcuterie Board 

selection of international and local cheeses in a variety of milks and textures, cured meats, grapes, fresh berries, dried fruits, olives, nuts, jams, crackers, + crostini

Mediterranean Display 

roasted garlic hummus, tabbouleh, olives, fresh pita, Mediterranean vegetables 

Tuscan Bruschetta 

build your own bruschetta platter made with fresh tomatoes, fresh basil, garlic, extra virgin olive oil, and a touch of sweet balsamic served with crostini 

Grilled Cheese + Tomato Soup Shooters

petite grilled cheese on a shot glass with tomato basil bisque

Curried Chicken Salad Canapes
chicken breast with a touch of curry, cilantro, and raisins in phyllo cups

Pralined Brie en Croute
creamy brie with pralined walnuts and brown sugar en flaky pastry with water crackers 

Carving Station 

Carved Grilled Pork Tenderloin 

served with homemade sour dough bread and artisan rolls, cranberry mustard, and horseradish cream 

Station 3 – Choice of: 

Mac and Cheese Bar 

creamy cavatappi mac’n’cheese accompanied by bacon crumbled, sweet peas, sautéed mushrooms, cheddar, scallions, diced tomatoes, caramelized onions, parmesan, sliced jalapenos 

Mashed Potato Martini Bar 

Mashed redskin potatoes and mashed sweet potatoes with toppings including whipped butter, sour cream, scallions, bacon crumbles, blue cheese, cheddar, marshmallows, and cinnamon 

Dessert Station: 

Christmas Cookies and Miniatures
a variety of seasonal festive and elegant cookies, bars, and confections
Chocolate Fountain
flowing belgian dark chocolate with strawberries, fresh pineapple. graham crackers, marshmallows, and pretzel rods 

Menu 3: Dinner Honoring the Governor of Pennsylvania

First Course

Beet Carpaccio with Orange Vinaigrette, Chevre Mousse, Chervil and Micro Bull’s Blood

Second Course: Choice of:

Pan Seared Airline Breast of Chicken filled with Roasted Stone Fruit and Boursin + Black Cherry Dijon Jus, served with Gratin of Purple, Sweet, and Yukon Gold Potatoes and Haricot Verts

Vegetarian Entree: Herbed Phyllo Napoleon of Roasted Chanterelle, Shiitake, and Fresh Morel Mushrooms + Zinfandel Buerre Rouge, served with Lemon Thyme Risotto, Brussels Sprouts Petals, and Spring Peas

Third Course

Poached Pear Tarte Tatin with Salted Caramel

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