HORS D’OEUVRES

PASSED

MINI CRAB CAKES “MARYLAND SHACK” TARTAR SAUCE

RETRO CHIC PIGS IN THE BLANKET, BEER MUSTARD

GRILLED MARINATED LAMB CHOPS

MINI LOSTER ROLL

BLACK LABEL MINI BURGER, VERMONT CHEDDAR, SESAME BRIOCHE

MAC AND CHEESE CUBES

FRIES IN BAMBOO CONE WITH GARLIC HERB AIOLI DIPPING SAUCE

CHILLED SHRIMP COCKTAIL WITH COCKTAIL SAUCE AND LEMON

SMOKED SALMON ROLL, CREAM CHEESE, SALTED CAPER, DILL SPRIG ON A BLINI

DUCK CARNITAS WITH TOMATILLO RELISH, AVOCADO CHIPOTLE

MINI GRILLED CHEESE ON BUTTER TOASTED CHALLAH BREAD WITH APPLE

AVOCADO 7-GRAIN TOAST WITH POMEGRANATE GLACE

CUBED FILET MIGNON WITH CIPOLINI ONION AND HORSERADISH

SALMON TARTARE ON A SESAME CONE TOPPED WITH CREME FRAICHE

VEGETABLE POTSTICKER SESAME SOY DIPPING SAUCE

PEKING DUCK SPRINGROLL WITH SWEET AND SOUR ORANGE MARMALADE

PORTOBELLO PIZZETTA

–

CHIVES, CRÈME FRAICHE, TRUFFLE SCENTED

ASPARAGUS RISOTTO BALL

WATERMELON CUBE WITH GOAT CHEESE RED PEPPERCORN AND BALSAMIC GLAZE

SKIRT STEAK TACOS

CAVIAR CREME FRAICHE AND SCALLION BLINI

STATIONARY

CHEESE BOARD

a seasonal selection of domestic and imported cheeses, baguettes,

date pureeé, herb toast boucheron, toasted brioche, apple jam,

smoked marcona almonds, crushed figs, pumpkin bread

,quince jam, and vanilla- pear

CHARCUTERIE

prosciutto di parma, soppressata, andouille sausage,

fermin- chorizo piquillo, duck foisted gras, chicken pate

PACIFIC- MEX SOFT TACO BAR

pork carnita, soft tomato relish, poblano crema, chipotle,

grilled shrimp, stir fried peppers/ shitakes- tomatillo & feta salsa,

beef asada, creamy avocado, spicy mango,

tortillas chips and guacamole, black bean corn and tomato, salad, home made flour tortillas

EAST ASIAN STATION

peking duck, hoisin sauce, scallion pancakes with julienne scallions,

assorted dim sum, pork or vegetable fried rice, chicken or vegetable pad thai

MEDITERRANEAN / ANTIPASTO STATION

soppressata, capocollo, prosciutto and carpaccio,

grilled italian vegetables and roasted peppers,

marinated olives and mushrooms, provolone, bocconcini,

chunks of aged parmesano, caprese salad, bruschetta,

beans and shrimp salad, seafood salad with lentils,

avocado and artichoke salad with shaved parmesan,

baby artichokes all romana,

marinated salmon, tuna tartare, asparagus vinaigrette,

braised endive in red wine, white bean salad,

rotolini of eggplant, avocado and cherry tomato salad

DINNER

 FIRST COURSE

BURATTA

heirloom tomatoes, frisee

balsamic glaze

ASPARAGUS SALAD

mache fig and shaved parmesan

sherry vinaigrette

BEET SALAD

corn cucumber mandarin orange

dijon vinaigrette

SECOND COURSE

POACHED SEA BASS

artichoke hearts . roasted tomatoes . black olives

oregano lemon sauce

SLOW BAKED SALMON

lemon buerre blanc

capers . green and yellow squash

SHRIMP SALAD

frisee . avocado . blood orange shallots

lemon herb vinaigrette

THIRD COURSE

WAGNU FILET MIGNON

roasted yukon gold potatoes

root vegetable mélange

BRAISED SHORT RIBS

red wine reduction

herbed butter potato puree

english peas and baby carrots

NEW YORK SHELL STEAK

shallots, cremini mushrooms sauce

potato au gratin . baby leeks

DESSERT

MINI PASTRIES

CREME BRULEE / BERRIES

ALMOND CAKE

OPERA CAKE

CARAMEL PUFF

MINI GHIRARDELLI BROWNIES

CHOCOLATE ÉCLAIRS

CREAM PUFFS

BABA RUM WITH CHANTILLY CREME

CHOCOLATE MOUSSE CAKE

BON BONS

MINI CHEESECAKES

CHOCOLATE COVERED ALMONDS

VANILLA PANNA COTTA

CHOCOLATE MONTE

FRESH WHIPPED CREAM

ITALIAN PETIT FOUR