SUMMER WEDDING

As guests arrive for the ceremony we will  be offering Cucumber Lemon Water

BUTLERED HORS D’OEUVRES

MINIATURE MARYLAND CRAB CAKES

Lump Blue Crab Meat seasoned with Old Bay and lightly sautéed; served with a Caper Remoulade Sauce

MINIATURE CARAMELIZED ONION TARTLET

Caramelized Vidalia Onions layered in Petit Pastry Shells, topped in a savory Custard and baked to perfection

WATERMELON & FETA SKEWERS

Ripe local Watermelon topped with Feta Mousse, Basil Chiffonade, and a Balsamic Reduction

FILET OF BEEF ON A GARLIC CROUTON

A French Bread Crouton seasoned with Garlic, spread with a thin layer of Roasted Onion & Tarragon Caper Sauce, topped with a thin slice of medium rare Filet of Beef and finished with fresh Tarragon

PLATED DUAL FIRST COURSE

TOMATO & AVOCADO SALAD

Plum Tomatoes, ripe Avocado, Red Onion, chopped Parsley and Cilantro dressed with Olive oil, Lemon Juice, Salt and Pepper

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WHITE GAZPACHO

Cucumbers, Almonds, Green Grapes, and Garlic puréed and seasoned with White Balsamic Vinegar, Olive, Oil, and Seasonings and served chilled in a demi tasse cup

PLATED MAIN COURSE

~A dual Entrée~
CHILI RUBBED CHICKEN & PAN SEARED SCALLOPS

Semi-boned Chicken Breast with a spicy Chili rub pan seared and finished in the oven presented on a bed of Soft Polenta along with pan seared Scallops with a Citrus Sauce and paired with colorful sautéed Summer Vegetables

Vegetarian Option
BLACK BEAN CAKES

Black Beans combined with Cornbread, CHives, and Hot Peppers, bound together with Egg and sautéed in Butter and offered with a Smokey Tomato Oregano Relish

Served with grilled Plum Tomatoes and colorful sautéed Summer Vegetables

SERVED DESSERT
PEACH SHORTCAKE

Individual Shortcakes split and presented with fresh sliced lightly sweetened Peaches topped with a dollop of Whipped Cream