Fall Show Catering Items

Hors d’oeuvres

“Certified Angus Beef” Steak Roulade

Thin sliced steak rolled with whipped honey goat cheese, crisp bell pepper and Chocolate mint

Seared Sea Scallop with Sweet Pea Coulis

Seared local sea scallop served on crisp potato cake with sweet pea and chive puree

Duck Breast Canapé

Roasted duck breast sliced thin on buttered Artisan crostini with sweet and salty blackberry- olive chutney

“Real” Maryland Style Crab Cakes

Authentic Maryland Crab cakes with Lemon Dill aioli & bitter greens salad

Greek Shrimp Tostada

Grilled shrimp served with a salad of cool cucumber, tomato, and dill, olives and Feta yogurt dressing on a crunchy corn tortilla round

Butternut Squash and Almond Soup Sippers

Velvety butternut squash broth with a creamy toasted almond floater served in a petite pilsner

Wild Mushroom Blini with Boursin and Truffle spritz

Savory blend wild mushroom blinis capped with creamy herb Boursin and white truffle spritz

Salad

Arcadian Foliage Salad

Arcadian greens, pumpkin seed brittle, crumbled bleu, Grilled pears and cucumber with spiced apple vinaigrette

Golden Butter & Beet Salad

Tender Bibb lettuce (hydro), Roasted Golden Beets, sliced Heirloom radishes, golden raisins, and honey goat cheese

Pasta

Chicken Sausage Fettuccini with Spiced Cream

Roasted “Longhini” chicken sausage, bell peppers and red onions over fettuccini with Chipotle Cinnamon cream

Lobster Stuffed Sea scallops

Roasted scallops on the half shell with chunks of fresh of lobster meat, fresh herbs, onion & breadcrumbs over angel hair pasta with plum tomato, garlic, basil & White wine

Clams & Mussels with Scampi Ravioli

Steamed Little neck clams & Blue shell Mussels sautéed with tomato, garlic, fresh basil, white wine and leeks over a trio of large shrimp scampi filled ravioli

Main Course

Oak Grilled “Certified Angus Beef” Flat Iron Steak

Grilled“Certified Angus Beef” Flat Iron steak with Worcestershire Peppercorn sauce served with roasted fingerlings, shallots and baby spinach

Petite Filet & Natural Chicken Breast

Pan seared petite 4 oz filet with roasted wild mushroom glace &“All Natural” Chicken Florentine with Ancient grain timbale and tri color baby carrots

Bistro Strip Roast

Sliced Mustard and Garlic Roasted NY Strip Roast with natural jus served with chive whipped potatoes & creamed brussel sprouts

Charred Octopus with Noodles

Seasoned and roasted Portuguese octopus in a rich broth of green onion, shiitake, soy, garlic, ginger and diced chiles

French cut Bone-In Pork Chop

Pan roasted pork chop served over a bed of fennel, grilled sweet potatoes, roasted carrots, parsnips and chopped kale topped with roasted apple and cherry chutney

Roasted Domestic Lamb Rack with Figs and Sage

Domestic Lamb Rack chops with glace of figs, sage and balsamic vinegar served with mixed grains

Scottish Salmon with Risotto and Sweet Potato Puree

Succulent Seared all natural salmon served with roasted eggplant & kale greens over crisp Risotto Cake with sweet potato and butter puree and diced golden beets

Pan Seared “March Farms” Bone-In Veal Chop

Bourbon butter sauce served with rosemary whipped Yukon Gold Potatoes & sautéed beans with toasted almond & sea salt

Veal Meatballs

House made meatballs with Lemon infused ricotta gratin, fresh sage & sea salt

Curried Steak and Rice Bowl

Tender steak strips in coconut curry stew of peppers, onions and tomato served over spiced jasmine rice

Calamari in Cous Cous Pilaf

Herb crusted calamari filets baked in a toasted cous cous casserole with spinach, carrots, prosciutto, peas and thyme

Dessert

Maple Pear and Apple Upside-Down Cake

Local harvest of pears and apples baked with tender spiced cake and maple syrup

Chocolate Macadamia Marquis

Slice of Chocolate Truffle with scents of blood orange and toasted Macadamia nuts