Summer Wedding Menu.

 

Self-Serve Beverage Station 

Iced drinks in glass crocks with quilted mason jars.

 

Ginger Lemonade

Freshly squeezed lemonade with a bright note of ginger.

 

Iced Tea with Fresh Mint

Freshly brewed tea lightly sweetened with Splenda.

 

 

Passed Hors d'oeuvre

Presented on galvanized trays, garnished with fresh herbs.

 

Shot Glass Crudite

Mini bouquets of crisp veggies with Green Goddess Dip.

 

Petite Maryland Crab Cakes

Broiled  and finished with a dab of  tartar sauce.

 

Pepper Crusted Steak Crostini

Steaks grilled to medium rare, chilled and thinly sliced,

piled on garlic toasts with a dab of Horseradish Cream.

 

 

 Salad Station 

 

Heirloom Tomatoes & Fresh Mozzarella

Layered slices of ripe garden tomatoes, and mozzarella lavishly dressed with homemade pesto and garnished with a variety of cherry tomatoes and basil leaves

 

 

 

On The Buffet 

Arrayed on galvanized trays & white china platters & pedestals.

 

Baked Rockfish Beurre Noir

Rockfish filet, baked and drizzled with Lemon Caper Butter.

 

Chicken Breasts Stuffed with Roasted Sweet Corn

Roasted  corn, caramelized onion and fontina cheese

stuffed into boneless breasts and baked.

 

Grilled and Roasted Vegetables

Grilled eggplant, zucchini, yellow squash, portabello mushrooms,

roasted peppers, onions and potatoes drizzled with a little balsamic vinegar

and sprinkled lavishly with chives and parsley

 

Parmesan Garlic Focaccia

Our freshly baked flatbread, cut into wedges.

 

 

 

Spring Wedding Menu

 

 

At The Bar

 

Iced Tea and Lemonade
Fresh squeezed lemonade and brewed iced tea, 

lightly sweetened with local honey and served with mint.

 

 

Hors d'oeuvre Table

 

Artichoke & Leek Fritatta
Bite sized version of a baked Italian omelette

made with chopped artichokes, sauteed leeks and cheese.

 

Blue Cheese Apricot Bombs

Blue cheese blended with cream cheese, chives, piped onto a dried apricot and topped with toasted pecans.

 

Country Ham on Angel Biscuits
Little buttermilk biscuits stuffed with shaved country ham.

 

Roasted Citrus Shrimp

Large peeled shrimp marinated with the juice of lemons, limes, oranges, a bit of soy sauce and garlic and roasted. 

 

 

First Course

 

Spinach & Strawberry Salad
Fresh spinach, sliced sweet berries, toasted almonds and crumbled goat cheese served with Champagne Vinaigrette on the side.

 

Magnolia Bread Basket
An array of our just-baked artisan breads served with whipped butter.

 

 

Entree

 

Angus Beef Tenderloin with Horseradish Cream
Tenderloins rubbed with cracked pepper and herbs, 

roasted to a perfect medium rare,sliced and served with a savory sauce.

 

Maryland Jumbo Lump Crab Cakes
Fresh Maryland lump crabmeat lightly seasoned,

baked a golden brown and served with tartar sauce.

 

Roasted Asparagus

Locally grown asparagus, drizzled with a little olive oil and minced garlic, roasted al dente, served at room temperature.

 

Smashed Klondike Rose Potatoes 

Red skinned gold potatoes mashed with lots of butter and cream.

 

 

 

AUTUMN WEDDING MENU

 

 

Hors d'oeuvre Passed on Copper Trays

 

PISSALADIERE

A classic Provencal pizza, a thin crust baked with caramelized onions, punctuated with Nicoise olives and thyme.

 

SPICY GLAZED SHRIMP SKEWERS

Jumbo peeled shrimp roasted with Old Bay, chipotle and honey.

 

 

 

Artisan Cheese Table

 

MARYLAND CHEESE ARRAY

Locally made cheeses lavishly garnished with clusters of grapes.

 

 Chapel Creamery Talbot Reserve         Firefly Farm Merry Goat Round

Firefly Farm Mountain Blue        Eve's Cheese Colby       Eve's Cheese Cheddar

Caprikorn Farms Baby Swiss

 

ASSORTED BAGUETTES, CRACKERS, CROSTINI AND BREADSTICKS

 

 

 

First Course Served Family Style

 

CASSOULET SALAD

White beans, halved grape tomatoes, minced red onion marinated in a Garlic-Thyme Vinaigrette, served atop a chopped salad of romaine and radicchio, finished with a sprinkle of crispy pancetta and homemade croutons that have been browned in pancetta drippings.

 

MAGNOLIA BREAD BASKET

An array of our just-baked artisan breads

served with whipped butter and cruets of olive oil.

 

 

 

 

Entree Served Family Style

 

AUTUMN CHICKEN POT PIE

Diced chicken, leeks, crimini mushrooms and butternut squash in a white wine sauce, topped withmonogrammed pastry lids.

 

GRILLED PORK TENDERLOIN WITH BALSAMIC ONIONS 

Tenderloins rubbed with herbs, grilled, sliced,

topped with sweetly roasted onions and a drizzle of fresh oregano pesto.

 

WILD RICE PILAF WITH TOASTED PINE NUTS

Wild and long grain rice and diced onion simmered in vegetable broth and finished with lots of toasted pine nuts.

 

HARICOT VERTE WITH GARLIC BUTTER

Tender French green beans with a hint of garlic.