PASSED HORS D’OEUVRES
PUMPKIN POLENTA WITH CURRIED SCALLOP
Rounds of Pumpkin scented Polenta and topped with Curried Bay Scallops
PORTABELLO RUSKS
with Roasted Garlic Mayonnaise, Roasted Peppers and Thyme
CRANBERRY CHICKEN
Marinated in Ginger and Orange rolled with Cranberry Chutney,
Pinenuts and Scallions in a Warm Flour Tortilla
ON THE BUFFET
PAELLA VALENCIA
Saffron Rice mixed with Sausage, Grilled Jumbo Shrimp,
Chicken and Scallops in a Spicy Sauce with Sautéed Tomatoes,
Onions, Baby Peas and Colorful Peppers
BRANDIED PEPPER CRUSTED TENDERLOIN
Seared on the grill and roasted medium rare
served with Balsamic Roasted Shallots and Roasted Garlic Sauce
SPICE CRUSTED SEABASS
With Moroccan Spices, Black and White Sesame Seeds,
grilled over Hickory Chips accompanied by a Grapefruit,
Fennel Caper Relish
BUTTERNUT SQUASH SAVOYARD
A delectable terrine of thinly sliced Butternut Squash and Yukon Gold Potatoes
baked until tender in Cream and a dusting of Nutmeg
WINTER VEGETABLES
Turnips, Brussel Sprouts, Baby Carrots and Chestnuts
sautéed in Browned Butter and Thyme
ROCK CREEK SALAD
A mixture of Baby Greens with Ripe Pear,
Toasted Pecans and Maytag Blue Cheese
drizzled with Aged Port Vinaigrette
SELECTION OF FRESH BAKED BREADS
DESSERT
CRANBERRY CARAMEL NUT TART
Rich Buttery Caramel Tart made with Cashews, Pecans,
Walnuts, Almonds and Fresh Cranberries
served with a Cinnamon Ice Cream
GINGERBREAD PEAR TRIFLE
Terracotta Flowerpots painted with a coating of Chocolate containing layers of
Gingerbread, Poached Pears, Frangelico Custard and Toasted Hazelnuts
with a Drizzle of Chocolate and Vanilla scented Whipped Cream
Topped with Shaved Chocolate "Dirt" and Fresh Stem Flowers
COFFEE AND TEA SERVICE
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