Theme Station Buffet

Hors d'oeuvres

Stationary

Poached Salmon Display with a Cucumber Dill Sauce

Crudité of Seasonal Vegetables with a French Tapenade

Baked Artichoke Dip with Grilled Breads

Butlered

Tartelette Shells with Jumbo Lump Crab & Gruyeré

Bruschetta with an Olive Tapenade & Chopped Fresh Tomatoes

Garlic & Rosemary Crusted Lamb Chops

Coconut Chicken Skewers with a Red Thai Curry Dipping Sauce

Dinner Theme Stations

Traditional Carving Station Featuring...

Chef Carving Tenderloin of Beef with a Classic Béarnaise Sauce

Roasted Pork Loin with a Sage Riesling Mustard Sauce

Green Beans Sautéed with an Herb Butter

Rosemary Roasted Potatoes

Mesclun & Arugula Salad with Candied Pecans, Blue Cheese & Champagne
Vinaigrette

Chesapeake Station Featuring...

Citrus Marinated Rockfish

Maryland Style Miniature Crab Cakes with a Caper Remoulade

Sugar Snap Peas & Julienne Carrots with a Leek Butter

Lemon Parmesan Risotto

Mixed Leaf Green Salad with a Balsamic Berry Salsa & Sugar Toasted Almonds

Mediterranean Featuring....

Chef Carving a Roasted Leg of Lamb with a Rosemary Bordelaise

Herbs De Provence Roasted Chicken Supréme

Grilled Vegetables Drizzled with a Balsamic Reduction

Fresh Mozzarella, Tomatoes & Basil Drizzled with Extra Virgin Olive Oil

Rosemary & Olive Breads