|
The Menu
Passed Hors d'oeuvre
Mediterranean Lamb with Mint
Tender strips of lamb brushed
with olive oil and grilled over herb coals
served with an almond and mint pesto
Wild Mushroom Spinach Tart
A combination of sautéed spinach,
and hen of the woods mushrooms
bound with a cream custard on an almond crust
(Gluten Free)
Maryland Crab Cakes
Chesapeake bay back fin crab meat,
sautéed in dairy butter
and served with a rémoulade sauce
Salad Course
Summer Greens
Crisp romaine lettuce tossed
with European cucumbers, herb croutons
and dressed with an herb buttermilk dressing
Plated Main Course
Chicken Cordon Bleu
Free range chicken breasts stuffed
with Bavarian ham and Swiss cheese
sliced and served with a velvety sauce
or
Rosemary Marinated Flat Iron Steak
Flat iron steak marinated
with a rosemary balsamic glaze, grilled
and served medium with a red wine sauce
or
Herb Crusted Halibut
Alaskan halibut dredged in herb crumbs,
sautéed golden brown in butter
and oven roasted served with a lemon sauce
or
Vegetable
Napoleon
Layers of vegetables to include yellow squash, eggplant,
green zucchini, portobello mushrooms and fresh mozzarella cheese held
with a rosemary sprig and served with a spicy Moroccan tomato sauce
Chive Whipped Potatoes
Yukon gold potatoes whipped with chives, butter and cream
Roasted Green Beans with a Garlic Oil
Crusty Breads
Whole grain breads served with butter
|