Reception Menus
Cold Hors
D'ouevres
Tostone with
Spicy Shrimp
Sautéed Plantain
Chip with Spicy Shrimp and Raspberry Horseradish
Sweet Potato Fritters
with Seared Scallop
Crispy rosti style pancakes
with tarragon mustard and marinated scallop
Ginger Jalapeno Rice
Cakes with Smoked Salmon
Crisp rice cakes
with cilantro sauce and smoked salmon
Crab Pate
Fresh Maryland crab
seasoned with cream cheese and almonds, served with crackers and baguettes
London Broil with Herbed
Rusks
Thinly sliced medium
rare served with apricot star anise chutney
Lamb on Polenta Rounds
Thin slices of lamb
filet with tzatziki sauce
Fig Skewers
Slices of Prosciutto
and Fig threaded on a skewer
Larb Gai in Vegetable
Cups
Seasonal vegetable
cups filled with spicy Thai chicken salad
Greek Bruschetta
Crusty bread slices
topped with mixture of artichoke hearts, olives, and feta cheese
Hot Hors D?ouevres
Crab Cakes
Bite size Maryland
crab cakes served with Old Bay aioli
Chicken Sates
Served with spicy
peanut sauce
Rolled Stuffed Flank
Steak
Stuffed with sundried
tomatoes, mozzarella cheese, and pinenuts
Charmoula Lamb Chops
Individual lamb chops
marinated in cinnamon, clove, coriander, cumin and paprika spice mixture
Wild Mushroom Filo Pastries
Flaky pastry filled
with wild mushrooms and Boursin cheese
Black Bean and Goat Cheese
Dip
Served warm with
cilantro and scallions
