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THE CHESAPEAKE
APPETIZERS PRIOR TO DINNER Crudite – colorful arrangements of hand carved fresh vegetables with herb dip Warm Spinach and Artichoke Dip with toasted pita triangles Wheels of Garnished French Brie accompanied by Carr’s Water Biscuits Option: Hand Passed Hors D’Oeuvres – add $6.00 per person Host’s choice of five (5) varieties, from our extensive list
HOT BUFFET Carving of Slowly Aged and Masterfully Roasted Black Angus Prime Rib of Beef served with au jus and shredded horseradish (substitute with tenderloin of beef – add $2.00 per person)
Broiled Famous Jumbo Lump Maryland Crab Cakes served with zesty cocktail sauce and tarter sauce
Lightly Seasoned Garlic Mashed Potatoes or Roasted Potatoes
Vegetable du Jour
Salad Choice: The Captain’s Salad – mixed baby greens, toasted pine nuts and diced firm tomatoes drizzled with a balsamic vinaigrette, topped with crumbled bleu cheese Classic Caesar Salad – crisp Romaine leaves tossed in our creamy Parmesan vinaigrette, topped with jumbo homemade croutons Crusty Dinner Rolls
DESSERT BUFFET Display of Miniature French and Continental Pastries and Gourmet Brownies Fresh Fruits and Melons of the Season artistically cut and displayed, with warm chcololate fondue Silver Service Colombian Coffee Presentation and Gourmet Teas
MENU PRICE $50.00 per person based on a *70 guest minimum *subject to adjustment for less than minimum Please add 20% gratuities Prices effective thru April 30, 2009
MENU PRICE INCLUDES: fine tableware, buffet appointments, and coordinated table linens
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