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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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