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