Sample Menu 1: Summer Wedding in Port Deposit, MD
Stationary Hors D’oeuvres
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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
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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
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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
OR
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
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Third Course
Poached Pear Tarte Tatin with Salted Caramel
