Sample Wedding Menus
First, we listen.
Then, with your ideas, style and budget in mind we’ll design a unique menu for your special day.
Summer Wedding Menu.
Self-Serve Beverage Station
Iced drinks in glass crocks with quilted mason jars.
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.
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.
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.
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.
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
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
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.