Passed Hors d'Oeuvres
Maryland Crabcakes with Horseradish Dill Sauce

Buffalo Mozzarella wrapped with Prosciutto

Chicken Sesame Spring Rolls with Soy Chive Dip and Duck Sauce

Mushroom Caps stuffed with Gorgonzola and Herbs

Beef Teriyaki Skewers with Black and White Sesame Seeds

French Potato Pancakes with Crème Fraiche

Stationary Hors d'Oeuvres
Antipasto Platter with Prosciutto, Salami, Marinated Mushrooms, Marinated Artichoke Hearts, Roasted Red Peppers, Marinated Mozzarella Balls, Kalamata Olives, Blanched Asparagus, Vine Ripened Tomatoes and Pepperoncinis

Fresh Vegetable Basket with Green Goddess Dip and Reduced Balsamic Glaze

Custom Cheese Platter with Baked Brie En Crute, Italian Crucolo, Danish Blue, Mustard Seed Gouda, Capri Goat Cheese and Cubed Havarti Dill served with Red Grapes, Green Grapes, Strawberries and Assorted Fine Crackers

Hot Artichoke and Spinach Dip served with Pita Chips and Sliced Baguettes

Carving Station
Sliced Turkey Medallions cooked in an Apricot, Garlic and White Wine

Spiral Cut Ham Roasted with a Honey, Brown Sugar and Mustard Glaze

Roasted Sirloin rubbed with Rosemary, Garlic, Sea Salt and Pepper

Assorted Fine Rolls and Sliced Breads

Beverages and Dessert
Assorted Mini Pastries: Chocolate Chip Canolis, Choux Swans, Lemon Curd Tarts, Tiramisu, Chocolate Dipped Strawberries, Almond Pear Tarts, Hazelnut Clusters and White Chocolate Mousse Cups

Chocolate Fountain with Graham Crackers, Strawberries, Pineapple, Pretzles, Marshmallows and Cubed Pound Cake

Coffee, Decaf and Assorted Teas with Milk and all the condiments

Service for 6.5 Hours
1 Chef
7 Waitstaff
2 Bartenders
Liquor Liability Insurance