Catering Menu Sample Items
Appetizers
Warm Brie and Raspberry Cups
Domestic Fruit and Cheese Display
Assorted Mini Quiches~ including classic Loraine, seafood and vegetarian options
Hummus Display~ fresh cut vegetables and toasted pita points
Crudités (assorted fresh cut veggies) ~ served with buttermilk herb dressing
Assorted Tea Sandwiches- egg salad and water cress, chicken salad with grapes and pecans, smoked trout with herb cream cheese, grilled veggie and goat cheese
Shrimp Cocktail Martinis~ classic cocktail served in martini glasses 
Sesame Tuna Display ~ cucumbers, pickled ginger, wasabi cream
Bacon Wrapped Shrimp~ lightly blackened with remoulade
Anti-Pasta Display~ cured meats, marinated vegetables, cheeses, crackers
Crab Bites~ miniature crabcakes with red pepper aioli
Crab Dip~ old bay spiced, warm crostinis
Gourmet Fruit and Cheese~ premium selection of cheeses and fresh fruit
Bacon Wrapped Scallops~ balsamic drizzle
Mini Beef Kabobs~ marinated fillet, sweet onion, bell peppers and mushrooms
Pistachio Crusted Rack of Lamb~ blackberry gastrique

Salads​
Classic Caesar~ romaine, grape tomatoes, croutons, classic Caesar dressing, shaved Parmesan Reggiano
Mediterranean ~ romaine, cucumbers, pepperoncini, tomatoes, red onions, kalamata olives, feta cheese, red wine vinaigrette
Garden~ mixed greens, carrots, cucumbers, grape tomatoes, red onions, croutons, choice of dressing
Spinach Salad ~ strawberries, toasted almonds, red onions, goat cheese, citrus vinaigrette  
Cherry Salad ~ mixed greens, candied pecans, dried sweet cherries, crumbled blue cheese,  balsamic vinaigrette Provencal Salad~ kalamata olives, roasted red peppers, asparagus tips, shaved parmesan, champagne vinaigrette

Sides    
Three potato hash with roasted red, sweet, and fingerling potatoes​
Potatoes au gratin with c​​​​​​​​​heddar
Garlic mashed potatoes
Orzo pasta with pesto and minced sundried tomatoes
Sweet potato puree with Vermont Maple
Baked 3 cheese macaroni
Herb wild rice
Sautéed Haricot verts (baby green beans) with red onion
Seasonal vegetable medley
Grilled asparagus with fresh lemon and extra virgin olive oil
Corn sauté with peppers and onions
Brussel sprouts with pancetta
Roasted vegetable gratin
Tri-color couscous and quinoa salad with spinach, tomatoes, English cucumbers, feta, red wine vinaigrette
Thai rice noodle salad with cucumbers, red peppers, basil, cashews, hoisin dressing

Entrées  
Braised Beef Short Ribs~ sesame ginger demi-glace
Herb and Garlic roasted ½ G​​​​​​​​​uinea hens
Chicken Cordon Bleu~ Fontina cheese, Smithfield ham
Stuffed Chicken Roulade~ roasted red peppers, spinach, and goat cheese
Seared Duck Breast ~ citrus infused buerre rouge (red wine butter sauce) served medium
Garlic Crusted Fish ~local catch of the day, garlic, herbs, panko topping
Bourbon Pork Chops~ grilled, brown sugar bourbon glaze
Slow Roasted Petite Beef Tenders ~ caramelized pearl onion and mushroom sauce
               Upgrade to fillet mignon
Cracked Pepper Pork Loin ~ pan sauce, sautéed apples and onions
Pasta Carbonara~ shrimp and scallops, caramelized onions, bacon, parmesan cream sauce
Crab Cakes~ local jumbo lump Blue Crab
 
Carving Board Entrees 
Whole Roasted Leg of Lamb ~ fresh mint jus
Roasted Beef~ all natural rib eye, horseradish cream, au jus
Roasted Atlantic Salmon ~ chilled dill sauce