Menus

The following list is a sample of menu ideas. If you have a specific request, please let us know and our chefs will design a menu or food item just for you.

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to view a list of popular menu items

French Service Style

Plated Salad

Field greens salad with spiced pecans,
feta cheese crumbles, dried cranberries, 
sesame-poppy seed dressing
 
Assorted rustic breads and butter

French Served Entree

Breast of chicken medallions,
stuffed with spinach and ricotta cheese, 
served with chardonnay wine-cream sauce
 
Salmon filet with artichoke mousse
and lemon-butter sauce
 
Parmesan-crusted red-skin mashed potatoes
garnished with chopped chives
 
Bouquet of seasonal vegetables with
asparagus, carrots, zucchini, yellow squash
 

Plated Meal Style

Served DUO Dinner

Mixed greens salad with pears, grapes, pistachios,
dried cranberries, gorgonzola cheese crumbles,
and pear-gorgonzola vinaigrette dressing
 
Assorted rustic breads and butter
 
Intermezzo mango sorbet garnished with mint leaves
 
Filet mignon with marsala wine sauce
and mushroom crown

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Broiled lobster tail with cognac cardinal sauce
 
Entrees served with a bouquet of buttered asparagus
and garlic and herb mashed potatoes
 

Served CHOICE Dinner

Field greens salad with dried cranberries,
beets, feta cheese crumbles
and raspberry vinaigrette dressing
 
Assorted rustic breads and butter
 
Choice of entree:
Broiled black pepper short rib steak
with au jus and mushroom garnish
 
Salmon filet with tomatillo and apple salsa
 
Grilled portobello mushrooms, stuffed with zucchini and
red pepper concasse, served with marinara sauce and
parmesan cheese
 
Entrees served with a bouquet of seasonal vegetables
and rosemary roasted red bliss potatoes
 

Family Style

Caesar salad

A traditional Caesar salad of romaine lettuce, croutons,
and grated parmesan, served with Caesar dressing
 
Parmesan focaccia stick bread and butter
 
Grilled sirloin strips peppercorn
served with au jus and horseradish-cream sauce
 
Garlic mashed potatoes
 
Chefs Table signature chicken crepes
filled with chicken with baked signature sauce
  
Fresh seasonal vegetable bouquet
tied with julienne of spring onions
 
Four-cheese ravioli, pesto alfredo sauce,
ravioli stuffed with ricotta cheese, cream cheese,
mozzarella, and provolone, served in a pesto-alfredo
cream sauce with a touch of marinara
 

Buffet Style

Garden salad with dried cranberries, toasted walnuts,
blue cheese crumbles, and vinaigrette dressing
 
Sliced bread and butter
 
Roast prime rib of beef, carved at the buffet,
served with au jus, horseradish-cream sauce,
and mushroom garnish
 
Breast of chicken medallions,
stuffed with risotto and mushrooms,
served with chardonnay cream sauce
 
Grilled portobello mushrooms,
stuffed with zucchini and red pepper concasse,
served with marinara sauce and parmesan cheese
 
Bouquet of honey ginger glazed carrots
with toasted almonds
 
Rosemary roasted red bliss potatoes
 

Vegetarian Style

Dinner Entrée

Wild mushroom moussaka
 
Vegetarian shepherds pie
 
Baked polenta with provolone,
roasted peppers, and mushrooms
 
Traditional southwest lasagna
with layers of corn tortillas, black beans, cheese,
corn, fresh cilantro, and tomatoes
 
Baby spinach salad
with red onions, pears, candied walnuts,
gorgonzola croutons, and
toasted brown sugar-apple cider dressing
 
Thai noodle salad
 
Corn pudding soufflé
 
Tandoori grilled vegetables
 
Artisan bread basket

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Stations Style

Pasta Station

Penne pasta primavera
served with asparagus tips,
sun-dried tomatoes, and red sauce
 
Bow tie pasta à la crema
served with grilled breast of chicken strips
 
Home assorted focaccia
served with parmesan-black pepper-virgin olive oil dip
 

Mashed Potato Station

Idaho mashed potatoes and bourbon sweet potatoes
 
Accompaniments include chopped broccoli florets,
bacon crumbles, shredded cheese, chopped jalapeño,
chives, sour cream, whipped butter, gravy,
cranberry sauce, chopped walnuts, and brown sugar
 
Steamed shrimp (2125) and grits
Accompaniments include pico de gallo salsa
(with jalapeño), chives, shredded cheddar cheese,
and grated parmesan cheese
 
Served in plastic martini glasses

Beef Carving Station

Slow-roasted top round of beef,
carved at the buffet, served with au jus,
horseradish-cream sauce, and mushroom garnish
 
Bouquet of string beans almandine
 
Rosemary roasted red bliss potatoes

Asian Delicatessen

Smoked salmon roulade with caper relish
and crisp scallions
 
California roll (avocado, crabstick), Pacific roll (smoked
salmon, mango, cream cheese, and asparagus),
Avocado cucumber roll, Spicy tuna roll
 
Served in bamboo steamer baskets garnished with
banana and palm leaves decorated with tropical fruits
Crispy Spring Rolls, Crab Sui Mei,
Chicken Dumplings, Mussels Marinara
 
Mandarin Duck Rolls
Peking duck rolled in pancakes
with spring onion and hoisin sauce
 
Maryland mini-crab cakes with coleslaw,
caper remoulade sauce serve on a ramekin 
 

Cocktail Reception
(hors d’oeuvres/tapas)

Vegetarian Station

Gazpacho and cold garlic soup with grapes, 
accompanied with focaccia stick, cucumber, red pepper,
and chopped hard-broiled eggs
 
Chickpea and spinach casserole garnished dry pimento
 
Artichoke hearts and asparagus salad 

Meat Station

Seared black angus filet mignon sliders served with
arugula and horseradish sauce accompanied with
french fries and ketchup
 
Duo lemon-garlic lamb chops served with 
minted couscous salad
Trio tiny meatballs skewer in garlic-white sauce with
orange and fennel salad
 
Chicken crepes and roasted bell pepper salad

Seafood Station

Warm lump crab with almonds accompanied with
pita chips
 
Shrimp ceviche (2125 count) garnished with cilantro
and clams casino royal
accompanied with popcorn (3 shrimp and 1 clam)
 
Seared ahi tuna medallions on field greens salad
with sesame dressing and wasabi-cream garnish
 
Duo bruschetta with
sardines with mussel over rectangular cocktail cracker with red pepper sauce,
goat cheese, and onion with garnish

Dessert

Mini crème brûlée
 
Mango smoothie garnished with mint leaves
 
VIP milk chocolate-passion fruit mousse cake
garnished with tropical toppings
 

Picnic Style

Picnic Buffet

Garden tossed salad with tomatoes,
cucumbers, shredded carrots, radishes, and
sweet yellow and red julienned peppers with
fresh herbed ranch vinaigrette orsesame-poppy seed dressing
 
Corn bread with butter 
 
Smoked beef brisket with buns
 
Herb-roasted bone-in chicken
 
Old-fashioned potato salad
 
Southern-style macaroni and cheese with crunchy top
 
Molasses home baked beans
 
Creamy cole slaw
 
Watermelon salad with fresh mint
 
Potato chips and pretzels 
 

Breakfast Style

Omelet Station

Build-your-own omelet with choice of
sliced mushrooms, chopped spinach, chopped
tomatoes, western toppings (onions/peppers),
jack and cheddar cheeses, and bacon tips

French Toast Station

French toast bar with toppings to include
fresh sliced bananas, strawberries, and blueberries
with whipped cream dollops and/or powdered sugar

Breakfast Meats Station

Crispy turkey bacon
served with maple-ginger pan sauce on the side
 
Braised sweet Italian sausage tips
with sautéed green peppers and onions
 
Homemade fried potatoes with roasted red
and yellow peppers and diced Vidalia onions
 
Waldorf salad