Summer Reception

Passed Hors d'oeuvres

• Maryland Crab Cakes with Cajun Aioli
• Smoked Salmon Rosettes with Honey Mustard
• Polenta Crisps with Parmesan and Scallions
• Grilled Lamb Lollipops with Fresh Rosemary and Mint Coulis

Italian Market Cart

• Heirloom Tomatoes with Citrus Zest, Black Pepper and White Balsamic Vinaigrette
• Castroville Baby Artichokes en Barigoule
• Grilled Asparagus wrapped in Imported Danielli Prosciutto

Buffet

• Whole Cold Poached Salmon with Scallop Mousse and Sauce Vert
• Chilled Roast Beef Tenderloin with Dijon Mustard, Fresh Herbs and Horseradish Creme Fraiche
• Wild Rice Salad with Cucumbers, Capers, Sweet Peppers and Yeres Vinaigrette
• Grilled Fingerling Potato Salad with Upland Cress, Blue D’auvergue Cheese and Vidalia Onion
• Israeli Couscous with Olives, Feta and Toy Box Tomatoes