SALADS APPETIZERS. Prices are per person 1

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1 CATERING INFORMATION Pricing subject to final selections, please refer to contract for Club policies and procedures for member sponsored and/or hosted events. Please contact your account executive for further details on how you can customize the menu for your meeting or special celebration. Whenever possible, ingredients will be sourced locally from farmers, ranchers, and fisherman who employ sustainable practices. APPETIZERS GINGER POACHED PEAR 7. With Local Firefly Aged Goat Cheese and Seasoned Flat Breads ROASTED HEIRLOOM BEETS 8. With Watercress and Haystack Blue Cheese HOUSE CURED GRAVLAX 12. With cabernet pickled onion, cumin crème fraiche and seasoned toast points MARYLAND JUMBO LUMP CRAB CAKE 16. With Local Succotash and whole grain mustard sauce DUCK PROSCIUTTO 14. With dried fig compote, candied walnuts and honey balsamic syrup SALADS BELLE HAVEN BOUQUET SALAD 8. Mesclun Greens tied with Seedless Cucumber Ribbon, Sprinkled with Candied Pecans, Sun Dried Craisins, Carrot Curls, Laced with Balsamic Vinaigrette Presented with Bow tie of Vermont Goat Cheese Round atop NY Seeded Flatbread ASIAN NOODLE SALAD 8. Rice Noodles, Daikon, Chestnuts, Carrots, Julienne of Peppers, Scallion & Bean Sprouts, Asian Peanut Dressing MIDATLANTIC HARVEST SALAD 9. Amish Cheese, Bacon, Local Farm Apples, Pickled Red Onions, Candied Walnuts & Creamy Blue Cheese Dressing CLASSIC CAESAR SALAD WEDGE 7. Crisp Organic Romaine Leaves, Pecorino Cheese, Roasted Garlic Caesar Dressing, Sour Dough & Parmesan Crouton ALL BEAN SALAD (seasonal) 8. Salad of Alba Organics Green, Yellow Wax, & Edamame Beans, Shallot-Herb Vinaigrette 1

2 PLATED DINNERS HERB ROASTED LOCAL CHICKEN BREAST 36. Lemon Herb Marinated, Roasted and Served with Grain Pilaf and Light Veloute PAN-ROASTED ANGUS BEEF TENDERLOIN 52. Homestyle Twice Baked Potato with Dark Syrah Demi COLORADO LAMP CHOPS 50. Herb Potato Puree and Zinfandel Reduction DUO OF DUCK 40. Seared Breast and Confit Ravioli with Dried Cherry Gatrique BHCC CRAB CAKE 46. Fennel and Leeks, Roasted Fingerling Potatoes and Grain Mustard Sauce GRILLED ORGANIC ANGUS SIRLOIN STEAK 42. Malbec Reduction Demi-Glaze SLOW-ROASTED SALMON 34. Tomato Caper Relish, Roasted Potatoes and Light Tarragon Sauce LOCAL CHESAPEAKE ROCKFISH 38. Citrus Cous Cous and Sherry Crab Butter Sauce GRILLED BREAST OF CHICKEN 35. With Tomato, Fennel & Caper Sauce TRADITIONAL BEEF WELLINGTON 60. Roasted Fingerling Potatoes with Cabernet Demi DR. PEPPER BRAISED PORK SHANK 37. Sweet Potato Puree and Seasonal Vegetables GRILLED VEAL CHOP 55. Mushroom Compote and Roasted Fingerling Potatoes CRISPY CHICKEN ROULADE 32. Prosciutto di Parma, Sun-Dried Tomato, & Sage Polenta 2

3 PLATED DINNER DUETS GRILLED CHICKEN AND SALMON 40. Tomato Caper Relish and Roasted Fingerling Potatoes MEDALLION OF BEEF AND SALMON 52. Grain Mustard Cream and Roasted Fingerling Potatoes MEDALLION OF BEEF AND 2 JUMBO STUFFED SHRIMP 60. Mushroom Compote and Roasted Fingerling Potatoes MEDALLION OF BEEF AND BHCC CRAB CAKE 58. Grain Mustard Cream and Roasted Fingerling Potatoes MEDALLION OF BEEF AND ROASTED GARLIC SHRIMP 58. Lobster Mashed Potatoes and Bordelaise Sauce MEDALLION OF BEEF AND LOBSTER TAIL 60. Mushroom Compote and Roasted Fingerling Potatoes DINNER BUFFETS Minimum Serves 50 Guests CHESAPEAKE BEACH PARTY BUFFET 60. Classic Caesar Salad Chopped romaine lettuce with classic Caesar dressing with garlic herb croutons and parmesan cheese Jumbo Lump Crab Salad With sweet peppers and fresh herb vinaigrette Sweet Corn and Crab Fritters Grilled Sirloin with Sear! Steak Sauce and Wilted Spinach Eastern Shore Roasted Chicken with Steamed Corn and Collard Greens Parsley New Potatoes Grilled Local Squash and Tomatoes Freshly Baked Double Chocolate Brownies 3

4 DINNER BUFFETS CONTINUED AMERICAN COMFORT BUFFET 52. Iceberg Salad Wedges With Maple-Cured Bacon, Candied Walnuts, Blue Cheese Crumbles, Grape Tomatoes and Blue Cheese Dressing Marinated Green Bean Salad with Toasted Almond and Red Onion Buttermilk Fried Chicken with Freshly Baked Biscuits and Southern Gravy Slow-Smoked Angus Brisket with Tangy Slaw Pan Fried Virginia Trout with Grainy Mustard Remoulade Mashed Potatoes Southern Succotash Cherry Cobbler & Sweet Potato Pie Fresh Baked Rolls & Whipped butter TERRACE BARBEQUE BUFFET 64. Bibb Lettuce Salad With Vine-Ripe Tomatoes, Thin Sliced Red Onions, Buttermilk Ranch Dressing and Toasted Parmesan Sourdough Croutons Grilled Vegetables Shredded Vegetable Slaw with Shenandoah Apple Cider and Brown Sugar Grilled Local Rockfish with Sherry Crab Sauce Marinated Sirloin Steaks With Crispy Fried Sweet Onions and the Clubs own Steak Sauce Grilled Breast of Chicken With a Root Beer Barbeque Sauce Herb Roasted Potatoes Grilled Corn on the Cob Corn Muffins with Honey Butter Berry Shortcakes and Cobblers 4

5 DINNER BUFFETS CONTINUED THE POTOMAC GOURMET BUFFET 88. Local Cheese Display with Artisan Baked Breads and Specialty Crackers Jumbo Grilled Shrimp Cocktail with Lemons and Spicy Horseradish Cocktail Sauce Baby Lettuce Salad With Local Tomatoes, Feta Cheese and Cucumber Dill Vinaigrette Grilled Vegetable Antipasto Display with Extra Virgin Olive Oil Herb Crusted Angus Beef Tenderloin with Syrah Demi-Glaze Club Crab Cakes with Tomato Aioli Grilled Quail with Figs and Chanterelles Roasted Fingerling Potatoes Quinoa Pilaf with Toasted Pine Nuts and Dried Fruit Sautéed Seasonal Fresh Vegetables Fresh Baked Rolls & Whipped Butter Raspberry Ganache Tort & Double Cream Cheese Cake with Wild Berry Compote SUMMER NIGHT BUFFET 74. Heirloom Tomato & Fresh Mozzarella Caprese With Fresh Basil and Extra Virgin Olive Oil Panzanella Salad With fresh herbs and balsamic vinegar Stewed Black Mussels With garlic and fennel in a savory tomato broth Pan-Seared Rockfish Provençal Herbed Rotisserie Chicken with Rosemary and Olives Jumbo Mushroom Raviolis in Truffle Cream Classic Eggplant Parmigana Sautéed Zucchini with Red Onion and Oregano Soft Garlic Bread Tiramisu & Assorted Cannolis 5

6 SWEET ENDINGS RED VELVET BUNDT CAKE 6. with a Cream Cheese Ribbon SEASONAL CRÈME BRULE 6. with Fresh Berries WHITE CHOCOLATE CHERRY BREAD PUDDING 6. with Tart Cherry Sauce CHOCOLATE SILK TART 6. Topped with Fresh Berries APPLE GOAT CHEESE GALLETE 6. Freshly Baked Apples CHEESECAKE SLICE 6. Warm Raspberry Sauce and Whipped Cream APPLE CRUMB TART 6. French Vanilla Ice Cream Scoop MINI ICE CREAM CONES 3. Served with your choice of Ice Cream Flavors BERRY SHORT CAKE 6. Fresh Berries and Whipped Cream Topping DOUBLE CHOCOLATE BROWNIE 6. A La Mode FRESH FRUIT TART 6. with Pastry Cream 6

7 SWEET ENDINGS BUFFETS Minimum 50 people CHOCOLATE S IN STYLE 25. Chocolate Truffle Tart, housemade ice cream and caramel sauce Double Trouble Chocolate Mousse Cake, Bittersweet chocolate with dark chocolate mousse with Chantilly cream Double Chocolate Crème Brule toasted almond brown sugar shortbread Campfire Pie, Toasted marshmallow fluff, fudgy chocolate, Almond ding and Oreo cookie crust SWEET TREATS 18. Jack Daniel s Chocolate-Pecan Pie Apple Crisp, walnut-praline ice cream Lime Tart macadamia nut crust, mango & Chantilly cream Fresh Seasonal Fruit Tart Old Fashioned Cheesecake, gingersnap crust, fruit compote Lemon-Buttermilk Pudding Cake, Chantilly cream, fresh berries Vanilla Bean Panna Cotta, fresh citrus compote PETITE PLATES 20. Flavored Truffles White chocolate macadamia nut bites Double chocolate chip bars White and Dark Chocolate Brownies Lemon Pound Cake with Chocolate Fondue 7