PRIVATE MENU AQUARIUM STATIONS DINNER

Transcription

1 PRIVATE E V E N T S MENU AQUARIUM STATIONS DINNER

2 STROLLING SUPPERS BUILD YOUR OWN STROLLING SUPPER. PLEASE SELECT THREE (3) SUPPER STATIONS AND WE LL THROW IN THE DESSERTS SEAFOOD STATION Shuckers required at $ each Local Wild and Wellfleet Oysters, Shucked to Order cocktail sauce, Asian mignonette, freshly grated horseradish Siracha mayonnaise, Tabasco, lemon wedges, oysterettes Jumbo Blue Crab Claws Maryland Crab Soup tomato based soup, assorted vegetables, Maryland crab claws and crab meat BALTIMORE EQUALS CRAB Broiled Jumbo Lump Crab Cakes jumbo lump crab meat and Old Bay water crackers, cocktail sauce Salad of Baby Arugula, Matchsticks of Fennel and Green Apple lemon vinaigrette Maryland White Corn Soufflé THE CARVERY Three Peppercorn Rubbed Sirloin of Beef horseradish parfait, crispy buttermilk fried onions Yukon Gold Whipped Potatoes Chopped Vegetable Salad romaine lettuce, radishes, feta, cucumbers, grape tomatoes, celery, chick peas, hearts of palm oregano vinaigrette Ciabatta Rolls PAGE 1 of 5

3 GREEK MEDITERRANEAN Grilled American Lamb Round With Rosemary and Garlic Glaze Lemon and Greek Oregano Scented Fingerling Potatoes Spinach Pie with Phyllo Crust Seedless Cucumber, Cherry Tomato, Roasted Red Pepper, Kalamata Olive, Feta and Onion Salad red wine and Greek olive oil vinaigrette Grilled Lavosh with Za atar THE WAY TO MARRAKECH Chicken Tagine with Apricots and Almonds boneless breast of chicken, ground cinnamon, ginger, turmeric, pepper, cooked onions, garlic, cilantro, parsley dried apricots plumped in cinnamon scented water and honey toasted almonds Toasted Couscous with Ras El Hanout and Candied Ginger Cured and Sliced Cucumber Salad with Baby Arugula lemon yogurt dressing SOUTHERN ROUTE Individual Southern Style Chicken Pot Pies with Puff Pastry Crust braised chicken, spring peas, cremini mushrooms, carrots, lemon thyme stock Creamed Spinach with Nutmeg Roasted Carrots with Local Honey and Pecan Glaze Baby Kale, Dried Apricots, Pinto Beans and Avocado Salad champagne vinegar vinaigrette Mini Corn Muffins with Honey Butter PAGE 2 of 5

4 SLIDER STATION Select two types of sliders: Angus Burger Sliders crispy onions, ketchup, mustard, pickles Cuban Chicken Slider chicken breast, peppered ham, Swiss cheese, pickles, Dijoniase sauce Grilled Portabella Mushroom Slider roasted red peppers, Vidalia onion, local goat cheese Mac and Cheese Cupcakes blend of five gourmet cheeses Ultimate Coleslaw with Pecans Napa cabbage, shredded carrots, granny smith apples, sweet onion, pecans, spicy chili dressing ALL AMERICAN SUPPER Herbal Roasted Fresh Boneless Turkey Breast sage gravy Sausage and Corn Bread Stuffing Whipped Yukon Gold Potatoes Green Beans Almondine Buttery Biscuits TUSCAN VEGETARIAN Grilled Eggplant Parmigiana with Mozzarella and Italian Tomatoes Roasted Fennel, Red and Yellow Peppers with Toasted Pumpkin Seeds Sautéed Broccolini with Pine Nuts Red Radicchio Salad balsamic syrup and shaved asiago cheese Parmesan Bread PAGE 3 of 5

5 SOUTH OF THE BORDER Mahi Mahi Tacos crispy U.S. Atlantic Mahi Mahi with taco seasoning crust Roasted Sweet Corn Salsa Chipotle Crema Cabbage Escabeche Chihuahua Hot Sauce Warm Soft Tortillas Three Beans and Rice long grain rice, black, red and white beans, cilantro pesto, jalapeño chile Chopped Farmer s Market Salad Chesapeake lettuces, chayote, jicama, celery, heirloom radishes, teardrop tomatoes lime vinaigrette Steamed Corn Tamale Biscuits jalapeno butter glaze CALIFORNIA COAST California Salmon tomato and shiitake mushroom compote infused with fresh tarragon Tri-colored Quinoa Salad with a House Dried Strawberries balsamic syrup Baby Beet and Chinese Celery Salad Humboldt Fog goat cheese dressing PAGE 4 of 5

6 DESSERT THE PATISSERIE Raspberry Tart with Meyers Lemon Curd Apricot Nappage and Angelica Wand Mini Tahitian Vanilla Bean Crème Caramel Fresh Strawberry Tartelettes Banana and Rum Bavarian Landslide Opera Bars Hazelnut Chocolate Truffles Rolled in Feuilletine Chocolate Ganache Tartlets with Candied Orange ~ Chesapeake Bay Roasting Company ECO Reef Coffee - Signature Blend Chesapeake Bay Roasting Company ECO Reef Coffee - Swiss Water Decaffeinated Blend (Free Trade Organic Coffee) Tazo Tea half and half, 2% milk, sugar, Sweet and Low, Splenda, lemon wedges $58.00 per guest for food Plus Service Personnel, Rental Items And Sales Tax PAGE 5 of 5