Wedding Sample Menu

Summer Menu

Hors D’oeuvres

Tuna Tartare Tumble
Caribbean marinated tuna tartare on plantain crisp with spiced mango confit garnished with fresh chive spike

Tenderloin and Asparagus Wrap
Sweet asparagus wrapped in beef tenderloin and glazed with hoisin sauce served with chipotle aioli

Blacked Chicken on Wavy Cracker
Coco ancho blackened chicken on bleu cheese mousse nestled in a wavy cracker topped with molasses, spiced toasted pepita and fresh chive

Mozzarella Stuffed Cherry Tomatoes
Organic sun gold cherry tomatoes filled with marinated fresh mozzarella and opal basil topped with basil pesto drizzle

First Course

Baby Greens with Dried Blueberries & Walnuts
Tender baby greens tossed with dried blueberries, toasted walnuts & asiago cheese dressed with a lemon-shallot vinaigrette

Main Course

Seared Ginger Glazed Halibut
Seared ginger glazed halibut over celeriac puree with blackberry gastrique, baby bok choy and tri color carrots

Desserts

Citrus Olive Oil Cake
A delicate flavored citrus cake with rosemary, dark rum and anise served with pistachio anglaise, tart lemon curd and homemade sable

Autumn Menu

Hors D’oeuvres

Chesapeake Bay Crab Cakes with Romulade Sauce
Local jumbo lump blue crap lightly bound with creme fraiche and spices, baked until golden brown and served with smoked romulade

Tamarind Glazed Lamb Loin
Tamarind marinated lamb on crispy ciabatta wafer with tomato gelee and feta mousse garnished with a sprig of fresh rosemary

Sesame Curry Chicken
Seared raised right chicken glazed with a sesame curry sauce garnished with fresh cilantro nestled in an asian spoon

Duet of Beets
Baby red and yellow beets with dill, capers and chives splashed with a lemon dijon vinaigrette on a sweet potato rusk

First Course

Arugula and Poached Pear Salad
Arugula and baby greens with poached pears, carambola and dried cranberries drizzled with a port vinaigrette

Main Course

Riesling Herb Chicken
Seared herb chicken with a crispy potato cake, sauteed sunchokes, red carrots and riesling leek jus

Desserts

Flourless Chocolate Ganache Cake
Flourless chocolate cake with morello cherry sorbet, caramel crisped rice and amaretto anglaise

Winter Menu

Hors D’oeuvres

Lobster Risotto Bite
Sweet lobster, caramelized shallots, orzo, gruyere and cheddar mornay coated with crispy panko crumbs

Mini Grilled Cheese with Tomato Soup
Mini crostini with a blend of cheeses paired with a shooter of tomato soup

Tenderloin Portobello Bruschetta
Warmed tenderloin over portobello cipollini tapanade on ficelle bruschetta garnished with opal basil chiffonade

Rosemary Chicken Sate
Pan seared chicken breast marinated in fresh rosemary served on a knotted skewer with tzatziki sauce

First Course

Forestiere Spinach Salad
Baby spinach and mesclun greens with seared shiitake mushrooms, pancetta and creamy gorgonzola dressed with dijon vinaigrette and garnished with button mushroom crisps

Main Course

Filet with Expresso Demi-Glace
Seared filet mignon with a bourbon expresso demi-glace on a bed of sauteed spinach served with bleu cheese gratin and roasted baby root vegetables

Desserts

White Chocolate Cinnamon Mousse Tian
A white chocolate cinnamon mousse wrapped in an almond jaconde topped with white chocolate curls accompanied by a rich chocolate sauce and cranberry compote

Spring Menu

Hors D’oeuvres

Shrimp Croquette
Poached shrimp wrapped around a delicate shrimp mousse lightly coated with a panko breadcrumb and brandied lobster demi cream sauce

Artisan Tenderloin Crostini
Marinated tenderloin paired with gorgonzola, arugula and dried figs

Chanterelle Pate Crisp
Swedish chanterelle and leek pate on rye crisps with black currant chutney

Peking Duck Confit
Soft rice paper bundles filled with duck confit, carrots, scallions, japanese radishes and snow peas served with a hoisin dipping sauce

First Course

Arugula and Fresh Strawberry Salad
Peppery arugula and radicchio tossed with toasted walnuts and fresh strawberries dressed with a delicate honey balsamic vinaigrette

Main Course

Pan Seared Sea Bass
Pan seared sea bass with a white balsamic thyme sauce on a bed of sauteed spinach with sweet potato and cauliflower gratin and an asparagus bundle

Desserts

Honey Ricotta Timbale
Honey ricotta timbale with a pistachio biscotti crust, caramelized apricots, orange creme fraiche and chocolate almond bark

RSVP

Wedding Sample Menu

Summer Menu

Hors D’oeuvres

First Course

Main Course

Desserts

Autumn Menu

Hors D’oeuvres

First Course

Main Course

Desserts

Winter Menu

Hors D’oeuvres

First Course

Main Course

Desserts

Spring Menu

Hors D’oeuvres

First Course

Main Course

Desserts