Buffet
Dinner
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Miniature
Smoked Virginia Trout Cakes and Cheese Palmiers
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Sliced
Roasted Black Angus Tenderloin with Jack Daniels'
Sauce
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Broiled Quail
with Lemon and Herbs
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James River
Wild Rice with Root Vegetables
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Roasted Red
Bliss Potatoes with Fresh Herbs
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Hericots
Verts
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Fresh
Seasonal Fruit
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Chocolate
Wedding Cake
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Sit-Down
Dinner
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Potato and
Watercress Bisque
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Smoked Virginia Trout Cakes with Horseradish
Cream
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Baby Greens
with Basil Walnut Vinaigrette
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Roasted
Spring Lamb with Minted Marmalade and
Morels
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Roasted Red
Bliss New Potatoes
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Fresh
Spring Asparagus
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Pound Cake
with Fresh Strawberries
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Sit-Down
Luncheon
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Mixed
Baby Greens with Balsamic
Vinaigrette
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Long
Island Duckling and Merlot Vol-au-Vent
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Roasted
Red Bliss Potatoes with Herbs
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Sautéed
Root Vegetables
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Pound
Cake with Raspberry Cream Filling
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Hors d'oeuvres
Buffet
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Display of
Seasonal Fruits and Crudites
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Virginia Ham
and Honey Mustard on Sweet Potato Biscuits
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Black Angus
Tenderloin and Horseradish Cream on Mini French
Rolls
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Smoked Turkey
Breast on Currant Scones
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Mini
Chesapeake Crab Quiches
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Chicken and
Shiitake Skewers
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Three-Tiered
Pound Cake with Fresh Flowers
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Vegetarian
Luncheon Buffet
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Bruschetta
with Roasted Tomatoes and Basil
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Curried
Tomato Soup with Whole Grain Rolls
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Crimini
Mushrooms with Feta Cheese and Spinach Stuffing
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Baked Brie
with Honey Mustard, French Bread, and Red Grapes
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Orzo
Asparagus Salad
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Roasted
Peppers, Zucchini, Yellow Squash, Eggplant, and
Carrots
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Traditional
Shrimp Creole with Dirty Rice
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Seafood
Provencale with Calamari, Scallops, Fresh
Tomatoes, and Basil
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Carrot Cake
with Cream Cheese Icing
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Non Lacto
Dinner Buffet
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Display of
Sheep and Goat Cheeses with Assorted Breads
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Mini Smoked
Trout Cakes with Horseradish Cream
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Chincoteaque
Oysters on the Half Shell
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Sun-Dried
Tomato and Chevre Bruschetta
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Tapenade with
Toasted Flatbread
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Grilled
Salmon Filets with Green Tomato Chutney
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Bourbon-Molasses-Glazed
Quail
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Smoked
Chicken Breast with Julienned Vegetables and
Forest Mushrooms
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Orange-Hazelnut
CousCous
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James River
Wild Rice Salad
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Grilled Buffet
Luncheon
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Selection
of Local Cheeses and Seasonal Fruits
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Rabbit
Pate with Stone-Ground Mustard and French Bread
Melbas
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Tapenade
with Toasted Flatbread
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Cucumber
and Dill Tea Sandwiches
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Tomato and
Basil Bruschetta
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Bourbon-Molasses-Glazed
Quail with Herbed Sweet Potato Cakes
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Smoked Virginia Trout Cakes with Horseradish
Cream
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Sun-Dried
Tomato Pasta Salad with Virginia Ham and Roasted
Bell Peppers
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Grilled
Garden Vegetable Salad with Herbs and Romano
Cheese
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Display of
Farmhouse White and Honey Wheat Bread
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Dark
Chocolate Wedding Cake
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Fresh
Strawberries Dipped in White Chocolate
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Minted
Melon
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Buffet
Station Dinner
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Whole
Roasted Tenderloin of Beef with
Horseradish Creme Fraiche
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Mustard-Crusted
Roasted Red Potatoes with Rosemary Butter
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Traditional
Caesar Salad
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Hard-Crusted
French Rolls
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Galantine
of Whole Salmon with Scallops, Crayfish, and Warm
Sorrel Buerre Blanc
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Saffron
Pinenut CousCous
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Vine-Ripe
Tomato and Parsley Salad with Basil and Champagne
Vinegar
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Grilled
Breast of Free-Range Chicken with Lemon and Herbs
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James
River Wild Rice Salad with Summer Vegetables
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Seasonal
Fruit and Vegetable Display with Selection
Cheeses
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Chocolate
Wedding Cake with Chocolate Ganache and Sugared
Fruits
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Country
Barbecue Luncheon
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Broiled
Chesapeake Crabcakes
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Smoked
Free-Range Chicken Breast with Julienned
Vegetables
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Barbecued
Beef Brisket
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Red Beans
and Rice
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Silver
Queen Corn Pudding
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Herbed Red
Bliss Potatoes with Garlic and Herbs
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Fresh
Tomato and Basil Salad
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Pound Cake
with Fresh Peaches and Homemade Vanilla Ice Cream
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Virginia
Luncheon
Buffet
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Smoked
Virginia Trout Cakes with Horseradish Cream
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| Chincoteaque
Oysters on the Half Shell
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| Assorted
Local Cheeses with French Bread
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| Crimini
Mushrooms with Feta Cheese and Spinach Stuffing
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| Smoked
Free Range Chicken Breast
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| Black
Angus Beef Tenderloin and Mushroom Skewers
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| North
Carolina Shrimp in Creole Sauce
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| Long
Grain Rice Pilaf
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| Silver
Queen Corn Pudding
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| Black
Bean and Corn Relish
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| Roasted
Seasonal Vegetables
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| Chocolate
Wedding Cake
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| Evening
Dinner
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| Bison
Paté with Grainy Mustard and Croustades
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| Baby
Greens with Goat Cheese, Walnuts, and Citrus Vinaigrette
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| Salmon
in Potato Crepe with Chive Sauce
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| Sautéed
Baby Spinach with Roasted Garlic
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| Dark
Chocolate Wedding Cake with Sugared Fresh Fruits
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| Seafood
Dinner
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| Smoked
Salmon with Chive Cream Cheese
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| Salad
of Shrimp, Lobster, Scallops and Baby Greens with Lemon
Thyme Vinaigrette
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| Virginia
Trout Baked in Parchment with Forest Mushroom Stuffing
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| Orange
Hazelnut Couscous
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| Fresh
Asparagus with Saffron Aioli
|
Menus
The Fine Print
Comments
Click
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