Hors d’oeuvres
(sample menu)
Seasoned grilled steak served with horseradish sauce & red onion confit, on mini rolls
Grilled beef tenderloin with caramelized onions & blue cheese horseradish sauce mini sliders
Rosemary-Infused Tomato Confit with Truffled Local Goat Cheese en croute
Toasted mini rye with corned beef, Swiss cheese, sauerkraut & aioli mustard sauce
New Zealand rack of lamb with herbed mustard crust
Mini potato pancakes with house made gravlax, crème fraiche and fresh dill
Maine lobster & local sorrel salad on endive spoon
Tomato & herb gazpacho soup shooters with Shrimp Cocktail
Vichyssoise shooters with braised PEI mussels
Pistachio goat cheese served on a baby spinach leaf
Red onion confit with crème fraiche and chive en croute
Traditional beef tartare with chopped onion and quail egg served with toasted baguette points
Traditional Virginia ham biscuits
White bean and sage crostini
Atlantic salmon tartare croutes
Grilled beef fillet with salsa verde croutes
Seared scallops with sweet chili sauce and crème fraiche
Beef carpaccio canapes
Artichoke & aged parmesan pate with sweet red pepper & spinach with olive oil toast points
Roasted vegetable and cream cheese pinwheel canapés
Chicken sate’ with spicy peanut sauce
Tarragon and roasted walnut chicken salad served on olive oil toast points
Lime marinated chicken skewers with avocado crème dip
Hand ground beef, lamb or pork herb meatballs
Traditional cheeses, dried fruit, and fresh grape platter with olive oil toast points
Apple wood smoked bacon wrapped Moroccan dates
Sage, local wild mushroom béchamel in pastry crisps
Sage, wild mushroom and sausage béchamel in pastry crisps
Ginger and sesame chicken in filo tartlets
Filo tartlets with smoked salmon, cracked pepper and lime
Filo tartlets with smoked chicken, black olives and parsley pesto
Filo tartlets with cumin cilantro shrimp
Asian beef salad with grilled marinated steak and Napa slaw served in filo tartlets
Grilled asparagus and carrots with garlic aioli
Smoked local trout pate with Mascarpone cheese, canapés
Filo tartlets with crab ginger and lime
Queso Fundido dip served with corn chips
Salsa romesco dip with toast points
Roast red pepper, feta and mint dip
Grilled eggplant & Vidalia onion salad with a Spring pea pesto served in mini pastry cups
Sun dried tomato and cannellini bean dip
Creamy blue cheese and scallion dip
Country liver pate’ made with shallots and granny smith apples on toast points
Bruschetta with Tomato and Basil served with olive oil toast points
Shrimp Bruschetta with limoncello
Grilled lamb, rosemary, garlic, anchovy and olive oil marinated kabobs
Pork rillette on toast points with whole grain mustard and green onion
Crab and avocado quesadillas
Pate a Choux pastry stuffed with mushroom Duxelle
Duck Rillette with Cornichons and Cherries
Fresh oysters on the half shell with minuet sauce
Mini Crabcakes with crème Fraîche
Spinach spread served with baby carrots and olive oil toast points
Baked brie in puff pastry with honey and pecans served on toast points
Chocolate and pecan shortbread bars
Lemon shortbread bars
Fresh strawberries in Belgian chocolate sauce
Hand-rolled Belgian chocolate truffles
