Hors'd’eouvres
House-cured Atlantic Salmon Crostini
with Cucumber & Sweet Corn Relish
Miniature Beaufort County Crabcakes
with Roasted Red Pepper Remoulade
Seared Hudson Valley Duck Breast
with Ginger-Peach Chutney
French Brie baked in Puff Pastry
with Honey & Pecans
Smoked Chicken Quesadillas
with Heirloom Tomato Salsa Fresca
Sliced Seasonal Fresh Fruit Platter
Seared Forest Mushroom Vol-au-vent
with Truffle Cream
Herb-encrusted Black Angus Beef Tenderloin
served with Freshly Baked Whole Wheat Rolls and Homemade Horseradish Cream
Platter of Vegetable Crudite
with Maytag Blue Cheese Dressing
Diablo Shrimp
served on Fluffy Buttermilk Corncakes
Heirloom Tomato & Fresh Mozzarella Napoleon
with Garden Fresh Basil
Platter of Domestic & Imported Cheeses
garnished with Fresh Berries and served with Gourmet Crackers
Chef Matt’s Famous Chicken Salad Finger Sandwiches
with Fresh Herbs, Red Grapes & Toasted Almonds
Grilled Flatbread
brushed with Extra Virgin Olive Oil, Fresh Herbs and served with Sun-dried Tomato Pesto Dipping Sauce
Seared Rare Black Sesame-encrusted Tuna
on Crisp Wonton with Asian Slaw
Roasted Oysters
with Bacon, Goat Cheese & Roasted Chile Stuffing
Bacon-wrapped Manchester Farms Quail
with Pineapple-Habanero Salsa Fresca
Cucumber Cups
filled with Lobster Mousse
Seared Diver Scallops
in a Crisp Parmesan “Taco” Shell with Asparagus Tips and Fresh Chives
Charcuterie Medley
with Assorted Pates, Mousses & Forcemeats, served with Traditional Garnishes and Gourmet Crackers
“Shotglass” of Lobster Bisque
with Sherry Cream
Casaba Melon wrapped in Parma Prosciutto
with Aged Balsamic Reduction
Lemongrass Chicken Satay
with Spicy Peanut Sauce
| 
  |