Passed Hors d'Oeuvres
Blackened Chicken Canapes with Sundried Tomato Spread

Maryland Crabcakes with a Horseradish Dill Dollop

Assorted Mini Quiche

Mini Brie Purses served in a Pool of Cranberry Chutney

Stationary Hors d'Oeuvres
Custom Cheese Platter with a Stuffed Brie En Crute, Leerdammer Swiss, Mustard Seed Gouda, Dill Rolled Goat Cheese, Great Hill Blue and Irish Cheddar served with Red Grapes, Strawberries and Assorted Fine Crackers

Seated Salad
Assorted Rustic Rolls and Sliced Breads with Butter Roses

Classic Salad with Plum Tomatoes, Cucumbers and Carrots and Served with Raspberry Vinaigrette

Seated Dinner
Grilled Sirloin rubbed with Parsley and Garlic and served with a Mushroom Burgundy Sauce

Baked Stuffed Shrimp with Fresh Herbs

Red Bliss Mashed Potatoes whipped with Sour Cream and Butter

Roasted Sesame Asparagus sprinkled with Black and White Seeds

Dessert and Beverages
Four Tiered Wedding

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

Service for 8 Hours
2 Chefs
1 Floor Manager
10 Waitstaff
2 Bartenders
Liquor Liability Insurance