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Hors D' Oeuvre

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Course One

(choose 2 or 3)

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-Chef Brian Isbell's Custom Charcuterie Board

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-Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ a

Maple Brown Sugar Demi Glaze

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-Garlic Long Stem Artichokes Over Parsley Crostini

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-Garlic Compound Butter Covered Roasted

Red Pepper Bruschettaon a Baked Crostini

 

-Citrus Lime Shrimp Ceviche w/ Tostones

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 -Creamy Spinach Artichoke Flatbread

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-Authentic Mexican Guacamole

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-Shrimp Cocktail w/ Jumbo Lump Crab Meat

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-Prosciutto & Figs w/ Gorgonzola & Toasted Walnuts

 

 -Seared Ahi Tuna Wonton Towers w/ Cilantro

Lime & Avocado Mousse

 

-Fried Goat Cheese Balls w/ Tomato Jam

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-Lobster Roll Bites (Celery, Japanese Mayonnaise, Onion)

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-Five Cheese Macaroni and Cheese Poppers

(Smoked Gouda, Cheddar, Cream, Panko)

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Salad

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Course Two

(choose up to two)

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-Strawberry Salad w/ Poppy Seed Drizzle

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-Cashew-Pear Tossed Salad

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-Tangy Berry Tossed Salad

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-Roasted Beet Salad w/ Pear and Walnuts

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-Heirloom Tomato w/ Feta & Weezy's Champagne Vinaigrette

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-Iceberg Wedge w/ Crumbly Blue & Weezy's Champagne Vinaigrette

 

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Entrees

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Course Three

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-Ahi Tuna Filet-Sashimi Grade-Seared Pepper Rub-Wasabi

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-Whole King Crab Cluster-Drawn Butter-Split Shell

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-Blackened Halibut Filet Topped w/ Mango Salsa

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-Twin Maine Lobster Tails Butterflied Stuffed w/ Jumbo Lump

Maryland Blue Crab

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-Braised Bone-In Short Rib Truffle Green Peppercorn

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-Roasted Chicken Breast w/ Sherry Jus

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-Pecan Dusted Sea Bass w/Sweet Cream Butter Béchamel

 

-Petite Filet Mignon w/ Garlic Herb Butter

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-Beef Wellington with Mushroom Duxelles

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-Boneless or Bone in Ribeye  & Caramelized Onions

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-We can make any steak Oscar style. Steak, Crab, Asparagus, Drizzeled w/ Hollandaise Sauce

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-Chateaubriand  White Wine in a Shallot Demi Glaze - Butter -Tarragon-lemon

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-Chicken Francaise - Sea Salt - Cracked Pepper - Butter - Lemon - Dry White Wine

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-Shrimp Scampi - Garlic Cloves - Lemon - Butter - White Wine - Crushed Red Pepper Over Linguine 

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-Filet Mignon & U10 Pink Shrimp w/ a Vegetable Medley and Rice Pilaf

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-Pan-Seared Airline Chicken Breast w/ Roasted Butternut Squash Puree and Bok Choy

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-Pork Tenderloin over Parsnip Puree with a Maple Orange Balsamic Glaze

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-Seared Scallops over a Mediterranean Cous Cous and Kale

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-Old Bay & Herb Seared Salmon with Rice Pilaf and Creamed Spinach

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-Togarashi Dusted Ribeye with Sweet Potato Casserole and Creamed Spinach

Curry with Yams & Swiss Chard over Jasmine Rice

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Sides

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-Roasted Sweet Potatoes - Bourbon - Torched Marshmallow

 

-Sautéed Sweet Corn - Cilantro - Chopped Parsley

 

-Roasted Brussel Sprouts - Garlic Clove - Sea Salt - Cranberry Reduction

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-Portobello Mushrooms - Garlic - Parsley - Thyme

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-Maryland Blue Crab Cake

 

-Grilled Asparagus w/ Lemon Mosto

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-Loaded Twice Baked Russet Potato - Cheddar - Bistro Butter - Sour Cream-Paprika - Chives

 

-Yukon Gold Dauphinoise Potatoes - Heavy Cream - Garlic - Bay Leaves - Nutmeg - Gruyere Cheese

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-Southwest Style Collard Greens - Smoked Ham Hocks - Red Pepper Sauce -Garlic Cloves - Butter

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-Vegetable Medley - Shallots - Chives

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-Mushroom Risotto Primavera 

 

Desserts

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Course Four

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Creme Brûlée (most requested)

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Homemade Cheesecake w/ Fresh Fruit Compote

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Classic Bananas Foster (2nd most requested)

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Mini Peanut Butter Cup Cheesecakes

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Mascarpone Cream Mousse

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Peach, Apple or Banana Tarte Tatin

 

Or

 

 We also utilize Jessi Cakes for cake selections.

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