Hors D’Oeuvres
Wild Mushroom Fricassee In Puffed Pastry
Beef Brochettes with Teriyaki Ginger Sauce
Mini Crab Cakes with Dill Remoulade
Hickory Smoked Salmon with Dill Sour Cream
Barbequed Duck Salad with Mango Fruit Chutney on Crostini
Bruschetta of Tomato, Artichoke Hearts, and Nicoise Olives
Chilled Jumbo Shrimp Cocktail
with Spicy Tomato Compote and Lemon Garnish
Crostini of Sun-Dried Tomato Tapenade
with Pesto and Fresh Mozzarella
Attended Carving Station
Roasted Turkey Breast with Cranberry Chutney
Smoked Pork Loin with Whole Grain Mustard
Prime Rib of Beef with Horseradish Cream
Virginia Ham with Pineapple Brown Sugar Glaze
The Dinner
Salad
Fresh Local Field Greens
with Champagne Vinaigrette and Parmesan Cheese
Caesar Salad with House Made Croutons and Asiago Cheese
Mesclun Greens with Grilled Apple Vinaigrette,
Blue Cheese, and Toasted Almonds
Entrées
Basil Crusted Salmon Filet with Dill Cream Sauce
Seared Beef Tenderloin with Peppercorn Demi
Jumbo Lump Crab Cake with Fire-Roasted Red Pepper Coulis
French Split Chicken Breast with Shiitake Mushroom Gastrique
Grilled New York Strip Steak with Montpellier Butter Sauce
Pan-Seared Pork Loin with Sweet Onion Relish
Desserts
Family Style Petit Fours, Truffles and Mini Pastries
Freshly Brewed Regular and Decaffeinated Coffee
and a Variety of Teas
