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Buffet Fall Winter Dinner Menu
Appetizers
Mini Crab Cakes with Spicy Remoulade Sauce
Fried Calamari with Marinara Sauce and Ginger Aioli
Grilled Chicken Satay with Thai Peanut Dipping Sauce
Brazilian Grilled Marinated Beef Skewers with Sauce
Poached Gulf Shrimp with Cocktail Sauce
Melon Wrapped with Serrano Ham
Crabmeat Spring Rolls with Rice Wine Dipping Sauce
Cherry Tomato Cup Stuffed With Herbed Borsin Cheese on Cucumber
Bruschetta with Balsamic Tomatoes and Marinated Fresh Mozzarella
Southwestern Spring Rolls with Mango Chipotle Lime Dipping Sauce
Mini Chicken Tostadas with Guacamole and Roasted Tomato Salsa
Meatballs with Choice of Barbecue, Marinara, or Swedish Sauce
Pastry Filled with Spinach, Mushroom, and Sun Dried Tomato
Vegetable Spring Rolls with Vietnamese Dipping Sauce
Hummus with Crudités and Herbed Pita Chips
Grilled Vegetables with Pesto Aioli
Fresh Fruit Display
Cheese Display
Salads
Our Signature Salad of Mixed Greens, Hearts of Palm, Strawberry Slices, Peppers and Shaved Red Onion, and your choice of dressings
Baby Spinach Salad with Mandarin Oranges, Caramelized Pecans, Shaved Red Onion and Citrus Vinaigrette
Hearts of Romaine Tossed Caesar Salad with Shaved Parmesan
Entrees
Pan Seared Salmon with Wilted Spinach and Romanesco Sauce
Maple Barbecued Grilled Salmon with Roasted Creamed Yellow Corn Sauce
Braised Brisket of Beef in Natural Jus
Beef Burgundy with Button Mushrooms and Vegetables
Roasted Turkey Breast with Natural Gravy and Home Made Cranberry Relish
Roasted Honey Cured Virginia Ham with a Spiced Raisin Sauce
Roasted Pork Loin with a Ginger Port Wine Sauce
Vegetable Lasagna with Ricotta, Mozzarella, and Parmesan Cheeses
Meat Lasagna with Ricotta, Mozzarella, and Parmesan Cheeses
Fresh Cheese Tortellini with Prosciutto Ham, English Peas, and Garlic Cream Sauce
Sautéed Chicken Breast and Wild Mushrooms with Marsala Wine Sauce
Sautéed Chicken Breast with Mushrooms and Capers in White Wine Lemon Sauce
Sautéed Chicken Parmesan with Fresh Mozzarella and Marinara Sauce
Chicken Breast Stuffed with Spinach and Sun Dried Tomatoes with Mushroom Sauce
Farm Raised Mountain Trout with Almonds in a Lemon Butter Sauce
Cracked Black Pepper Roasted Tenderloin of Beef with Wild Mushroom Sauce or Sauce Béarnaise
Mixed Seafood Newburg with Scallops, Shrimp and Lobster
Roasted Strip Loin of Beef with a Rich Cabernet Wine Sauce
Roasted Prime Rib of Beef with Natural Au Jus
Grouper Oscar with Crabmeat, Asparagus, and Hollandaise Sauce
Chesapeake Bay Lump Crab Cakes with Side of Remoulade Sauce
Pan Seared Salmon with Wilted Spinach and Romanesco Sauce
Display
House Cured Scottish Salmon with Crudités of Vegetables, Pumpernickel Toast, and Cucumber Dill Sauce
Hot Smoked Char Grilled Salmon with Grilled Vegetables and Pesto Aioli
Mixed Seafood Ceviche with Sliced Sweet Potatoes, Fried Yucca, Corn, and Butter Lettuce
Side Dishes
Garlic Smashed New Potatoes
Whipped Idaho Potatoes
Herbed Wild Rice Pilaf with Orange, Pecans, and Craisins
Jasmine Rice with Fresh Herbs
Sweet Potato Soufflé with Pecans, Raisins, and Spice
Haricot Vert with Sweet Peppers and Fresh Herbs
Mixed Medley of Vegetables with Butter
Fresh Steamed Asparagus with Side of Orange Hollandaise Sauce
Herb roasted Root Vegetables
Salads
Our Signature Salad of Mixed Greens, Hearts of Palm, Strawberry Slices, Peppers and Shaved Red Onion, and your choice of dressings
Baby Spinach Salad with Mandarin Oranges, Caramelized Pecans, Shaved Red Onion and Citrus Vinaigrette
Hearts of Romaine Tossed Caesar Salad with Shaved Parmesan
Desserts
Warm Granny Smith Apple Crisp with Vanilla Ice Cream
Warm Peach Cobbler with Vanilla Ice Cream
Chocolate Torte with Whipped Cream and Raspberry Sauce
Fresh Made Cheese Cake Custom Ordered with Berry sauce
Home Made Carrot Cake with Cream Cheese Icing
Crème Brulee
Tiramisu
Fresh Fruit and Berries
Coffee or Herbal Tea
Please consult with our chef Erick Herndon for any changes or ideas for your menu