Reception Hors d’oeuvres
Passed
Cold
Grilled Figs wrapped in Prosciutto with Gorgonzola
Taylor Bay Scallops Seviche on the Shell
Smoked Salmon on Blini with Olive Crème Fraiche
Mini Lobster BLT
Seared Tuna with Olive Tapenade
Foie Gras Mousse on Raisin Toast with Sour Cherry Compote
Beef Tartar with Capers and Parmesan
Sweet and Sour Eggplant Caponata on Toast
Tuna Dynamite Sticks
Tuna Tartar on Cucumber with Wasabi Aioli
Fresh Mozzarella and Tomato on Crouton with Basil Oil
Hot
Vegetable Spring Rolls
Spanikopita
Parmesan “Cream Puffs”
Herb Breaded Artichokes, Tomato Basil Sauce
Crispy Lobster Dumpling with Scallion Dipping Sauce
Sweet Potato Croquette
Shrimp in Shredded Phyllo with Scallion Aioli
Fried Oysters with Golden Whitefish Caviar
Coconut Shrimp
Beef or Chicken Satay with Thai Peanut Sauce
Foie Gras Torchon with Golden Beets and Hazelnut
Bacon wrapped Diver Scallops with Vermont Maple Syrup
“Pigs in a blanket”
Brie and Raspberry in Phyllo
Crunchy Shrimp with Tomato Horseradish Chutney
Wild Mushroom Strudel
Herbed Lobster Tartlette
Game Sausage in Puff Pastry, Whole Grain Mustard
Smoked Chicken with Honey-Onion Confit
Miniature Crab Cake, Fire-Roasted Tomato Tartar Sauce
Colorado Baby Lamb ChopReception Specialities
Artisan Cheese
Selection of Hand-crafted Cheeses individually garnished with Dried Fruit and Nuts
Charcuterie
Selection of Pâtés, Sausage and Ham
Accompanied by a variety of Olives, Cornichons, Mustards and Sliced Breads
Antipasto
Selection of Cured Meats and Cheese
Accompanied by Roasted Peppers, Grilled Vegetables, a variety of Olives and Sliced Breads
Tea Sandwiches
Walnut Spread with Cucumber
Smoke Salmon Crepe
Grilled Vegetables
Shrimp with Asparagus
Grilled Vegetables
Mushrooms, Zucchini, Eggplant, Asparagus and Peppers
American Caviar Station
Tennessee Sturgeon, Missouri Hackle Back, Salmon and Trout Roe
Chopped Parsley, Red Onion
Buckwheat Blini
Capers, Chopped Egg
Soups
Fire Roasted Tomato Soup
Williamsburg Peanut Soup
Potato and Leek Soup
Lobster Bisque
Salads and Appetizers
Roasted Seasonal Risotto
Shrimp Cocktail
Organic Field Greens with Roasted Virginia Peanuts, aged Goat Cheese
and Dried Cranberries
Mixed Organic Greens with Roasted Beets, Maytag Blue Cheese and Walnuts
Chive Gnocchi with Roasted Fennel and Baby Vegetables
Roasted Prawns with Crispy Red Lentils, Ancho Chili Vinaigrette
Warm Lobster Potato Salad, Citrus Dressing
Tuna Tartare with Scallions and Spicy Ginger Mayonnaise
Grilled Quail with Dried Cherry Reduction,
Applewood Smoked Bacon and Lentils
Seared Sea Scallops with Tomato Onion Chutney
Beef Carpaccio with Arugula and Parmesan Dressing
Foie Gras Terrine with Toasted Brioche, Poached Pears
and Sauternes Gelee
Entrees
Organic Amish Chicken, Wild Mushroom Ragout
Herb Crusted Salmon, Marinated Fingerlings and Lemon Sauce
Horseradish crusted Salmon with Spinach Potato Dumplings,Chive Butter
Poached Striped Bass with Parsnip Puree, Carmelized Cauliflower and Truffles
Maryland Crab Cakes, Fire-Roasted Tomato Tartar Sauce
Cedar Farms Strip Steak, Braised Greens
Beef Tenderloin, Roast Vegetable Gratin
Roasted Rack of Lamb with Artichoke White Bean Ragout, Rosemary Oil
Berkshire Pork Chop, Black eyed Pea Chili
Pan Roasted Veal Chop with Polenta and Asparagus, Madeira Sauce
Penne Pasta with Roasted Garlic and Spinach
Desserts
Apple Crumble, Vanilla Bean Ice Cream
Vanilla Crème Brulee, Coconut Financier
Warm Chocolate Cake, Ginger Ice Cream
Key Lime Pie, White Chocolate, Citrus Fruit
Chocolate Fondue with Poundcake and Fresh Fruit
Dessert Collage
Chef’s Inspiration of Cheese and Fruit
Soups
Fire Roasted Tomato Soup
Williamsburg Peanut Soup
Potato and Leek Soup
Lobster Bisque
Salads and Appetizers
Roasted Seasonal Risotto
Shrimp Cocktail
Organic Field Greens with Roasted Virginia Peanuts, aged Goat Cheese
and Dried Cranberries
Mixed Organic Greens with Roasted Beets, Maytag Blue Cheese and Walnuts
Chive Gnocchi with Roasted Fennel and Baby Vegetables
Roasted Prawns with Crispy Red Lentils, Ancho Chili Vinaigrette
Warm Lobster Potato Salad, Citrus Dressing
Tuna Tartare with Scallions and Spicy Ginger Mayonnaise
Grilled Quail with Dried Cherry Reduction,
Applewood Smoked Bacon and Lentils
Seared Sea Scallops with Tomato Onion Chutney
Beef Carpaccio with Arugula and Parmesan Dressing
Foie Gras Terrine with Toasted Brioche, Poached Pears
and Sauternes Gelee
Entrees
Organic Amish Chicken, Wild Mushroom Ragout
Herb Crusted Salmon, Marinated Fingerlings and Lemon Sauce
Horseradish crusted Salmon with Spinach Potato Dumplings,Chive Butter
Poached Striped Bass with Parsnip Puree, Carmelized Cauliflower and Truffles
Maryland Crab Cakes, Fire-Roasted Tomato Tartar Sauce
Cedar Farms Strip Steak, Braised Greens
Beef Tenderloin, Roast Vegetable Gratin
Roasted Rack of Lamb with Artichoke White Bean Ragout, Rosemary Oil
Berkshire Pork Chop, Black eyed Pea Chili
Pan Roasted Veal Chop with Polenta and Asparagus, Madeira Sauce
Penne Pasta with Roasted Garlic and Spinach
Desserts
Apple Crumble, Vanilla Bean Ice Cream
Vanilla Crème Brulee, Coconut Financier
Warm Chocolate Cake, Ginger Ice Cream
Key Lime Pie, White Chocolate, Citrus Fruit
Chocolate Fondue with Poundcake and Fresh Fruit
Dessert Collage
Chef’s Inspiration of Cheese and Fruit