Food List

Food list 

Shrimp wrapped in bacon with a horseradish filling

Coconut Shrimp served with a spicy orange apricot sauce

Sweet Thai chili shrimp served in an endive leave.

Sea scallops wrapped in bacon

Mini Maryland style crab cakes served with our house made Chesapeake Bay sauce

Ahi tuna grilled rare with a pepper crust served on toast point with garlic aioli

Puff pastry filled with your choice of:

  • Crab meat, spinach and bell pepper
  • Brie, shallots and mushroom
  • Roasted garlic mashed potato
  • Caribbean Chicken

Chicken satay with a peanut dipping sauce

Buffalo chicken satay with a ranch dipping sauce

Chicken bites encrusted with pecans and cranberry served with an orange dipping sauce

Sesame chicken bites

Mini Buffalo chicken balls served with a blue cheese dipping sauce

Chicken/ vegetable dumplings pan fried. (With an Asian ginger sauce).

Sirloin on a homemade potato chip topped with caramelized onion and bleu cheese

Teriyaki beef satay

Pigs in blanket made with spicy Andouille sausage

Lollipop lamb chops with a honey mustard and rosemary glaze

Stuffed mushroom with your choice of:

  • Spinach and blue cheese
  • Spicy sausage cornbread,
  • Lump crab mix
  • Zesty three-cheese mixture

Spinach and Feta Cheese bites

Caramelized onion and goat cheese pinwheel

Asparagus wrapped in puff pastry dusted with pecorino-Romano cheese

Crispy polenta square topped with gorgonzola, pine nuts and currants

Rice balls (arancini) served with a marinara dipping sauce

Artichoke bites stuffed with

  • Feta, olives and roasted peppers
  • Spinach and herbed cheese
  • Sausage and peppers
  • Crab mix

Shrimp cocktail shooters

Tuna tartar on crispy wontons w/ wasabi

Smoked salmon on cucumber with dill herb cream cheese

Smoked trout mousse served in a Belgian endive spear

Beef tenderloin on seasoned crostini with horseradish sauce

Caprese salad skewers with tomato, basil and mozzarella

Antipasti skewers, marinated salami, olive, roasted pepper, cherry tomato,

Belgian endive spears filled with candied walnuts, orange, and goat cheese

Sliced Anjou pears topped with blue cheese and walnuts and honey

Hummus in shooter cups with pita and or vegetables

Crudité and dip in shooter cups

Candied pecan cranberry goat cheese balls

Grilled cheese and Tomato soup shooter

Crudités -broccoli, cucumbers, carrots, red peppers, celery, radish, grape tomatoes

accompanied by 2 dips

Cheese display– cheddar, brie, gruyere, and smoked Gouda, garnished with dried or fresh fruit and accompanied with an assortment of crackers

Gourmet Cheese Display St Andre (Fr.), English Stilton, Gruyere (Sw.), Spanish Manchego garnished with dried or fresh fruit and accompanied with an assortment of crackers

Antipasto –An assortment of Italian meats and cheeses to include salami, pepperoni, prosciutto, aged provolone, and marinated mozzarella. Accompanied by marinated mushrooms, artichoke hearts, roasted peppers, olives, assorted bread and bread sticks

 Charcuterie a variety of savory cured meats pates, and imported cheese served with crusty breads

 Fruit display– pineapple, melons, grapes, strawberries, and other seasonal fruits

 Chilled shrimp cocktail display– displayed with lemons, cocktail sauce and hot sauce

Chilled Crab meat cocktail shooters – displayed with lemons, cocktail sauce and hot sauce

 Smoked salmon display with chopped red onion, capers, lemons, olives and cucumber

 Bruschetta, seasoned crostini with a choice of toppings:Tomato & basil, Artichoke tapenade, Olive tapenade, Roasted peppers, Lemon ricotta cheese with honey drizzle


Stationary foods

Whole poached salmon with cucumber scales and accompanied by a fresh dill sauce

Slider bar   Crab cake, BBQ pulled pork, Chicken salad, burger, veg burger, roast beef and cheese

Mashed potato Bar   mushroom ragout, cheddar cheese, French fried onions, chili or pulled pork

Beef Borgugon Bar    mashed potatoes, cheddar cheese, sour cream and bacon

Taco Bar   season shredded pork, chicken or fish with condiments


Action stations

Pasta station your choice of pasta and sauces

Crab cake station with cocktail sauce, tartar sauce, lemon aioli and saracha mayo

Chef carving station, choice of: whole tenderloin of beef, prime rib, flank steak, sirloin, Turkey breast, ham, pork loin.

Raw Bar– chef shucking clams on the half shell, and oysters, add on available



Brandywine Salad, romaine, dried cranberries and gorgonzola cheese with an orange-raspberry vinaigrette

Caesar salad, romaine, croutons and parmesan cheese tossed with a Caesar dressing

Baby arugula with pear, goat cheese and a vanilla vinaigrette

Spinach salad, tossed with apple, walnut, gorgonzola cheese and an apple cider vinaigrette

Baby kale, tossed with apple, walnuts, feta cheese and an apple cider vinaigrette

Oriental salad, greens with mandarin oranges and toasted almonds, with orange and scallion vinaigrette.

Garden salad, greens garnished with cherry tomatoes, croutons, cucumbers, carrots and purple cabbage.

Spring salad, mix greens, almonds, strawberries, goat cheese tossed in a strawberry balsamic vinaigrette

Arugula and watermelon salad with feta cheese, red onion and a lemon vinaigrette

Mediterranean salad, greens topped with cucumber, tomato, feta cheese, Kalamata olives and red onion

Brandywine Chicken salad, a mix of shredded chicken, apple and cranberries.

Pasta salad, penne pasta and fresh vegetables tossed in a dill vinaigrette dressing

Asian pasta salad, penne pasta with fresh asparagus, cucumbers and carrots tossed with a peanut dressing

Greek pasta salad, your choice of pasta, feta cheese, green onion, tomato and black olives tossed in citrus vinaigrette.

Caprese salad, fresh Tomato, basil, mozzarella drizzled with a balsamic glaze

Classic potato salad

Summer potato salad, asparagus and scallions with horseradish vinaigrette

Broccoli salad with raisins, red onion, and bacon


Beef entrée 

Filet Mignon

Whole roasted tenderloin of beef (chilled or hot)

Prime rib of beef roasted and served with a sauce from its own juices

Whole roasted sirloin of beef carved on the buffet with a sour cream & horseradish sauce

Flank steak marinated, char grilled and carved on the buffet serve with a chimichurri sauce

Beef brisket slow roasted and finished with an apple cider glaze

Beef Burgundy


Chicken entrée 

Chicken francaise, in lemon, white wine and capers

Chicken Marsala with mushroom and a red wine sauce

Boneless chicken grilled, served with a fresh pineapple and mango salsa

Chicken on the bone slow roasted with a BBQ sauce and finished on a charcoal grill

Boneless chicken roasted with almonds and a lemon, white wine butter

Boneless chicken, stuffed with spinach and mushrooms, wrapped with bacon with a sage cream sauce

Cranberry and pecan encrusted chicken with an orange buerre Blanc sauce

Parmesan crusted chicken with roasted red pepper sauce

Boneless chicken stuffed with brie and cranberries.

Boneless chicken stuffed with artichokes & sun-dried tomato

Boneless chicken stuffed with prosciutto and provolone


Seafood entrees

Fresh salmon fillet char grilled with a sweet soy, citrus and fresh herb glaze.

Jumbo lump Maryland style crab cakes

Whole poached salmon with cucumber scales accompanied by a fresh dill sauce

Or poached salmon sides

Fresh cod fillet oven roasted with a seasoned bread crumb topping

Flaky white fish oven roasted in white wine and topped with fresh lemon zest

Shrimp scampi: shrimp sautéed with spinach, feta cheese, tomatoes and red onion in a garlic butter sauce

Grilled ahi tuna with strawberry-ginger salsa

Tilapia topped with a pineapple mango salsa

Cold water Lobster Tail, plain or stuffed

Maine lobster tail and filet mignon, crab cake substitution is available


Other meat entrees

Whole roasted turkey breast, carved on the buffet

Whole roasted ham with a honey, mustard & rosemary glaze

Roasted pork loin, glazed with honey mustard and rosemary

Roasted pork loin stuffed with an apple, cranberry and walnut stuffing with an apple brandy sauce

Char grilled tenderloin of pork with a fruit demi-glace

Slow roasted pork spare ribs with a BBQ sauce finished on a grill

Rack of Lamb finished with a mint demi-glace


Vegetarian entrees

Eggplant parmesan

Portabella mushroom cap filled with pesto and roasted tomatoes and topped with mozzarella

Mushroom spinach lasagna made with a béchamel sauce

Traditional Cheese lasagna

Butternut squash ravioli with toasted pine nuts in a brown butter sage cream sauce

Spring Tart, tart made with asparagus and goat cheese


Side dishes

Scallop potatoes in a cream sauce with a blend of cheeses

Roasted garlic mashed potatoes

Oven roasted red bliss potatoes with rosemary

Bourbon mashed sweet potatoes

Poached asparagus in a lemon vinaigrette

Grilled asparagus

Assorted roasted seasonal vegetables

Roasted Brussels sprouts

Orange ginger spiced carrots

Sautéed green beans with toasted almonds

Broccoli rabe

Jasmine rice

Baby roasted beets

Black bean and corn salad

Roasted butternut squash

Baby Red Bliss smashed potatoes



* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”