HORS D OEUVRES DISPLAY MENU

Transcription

1 HORS D OEUVRES DISPLAY MENU Hors D'Oeuvres Selection must be made One Week prior to event. COLD DISPLAYS MEATS ARTISANAL CURED AND SMOKED MEATS with Chef s accoutrements GS $7pp BEEF TENDERLOIN ROULADE sundried tomato strata, gorgonzola crumbles, balsamic reduction $60 (25 pieces) / $100 (50 pieces) SEAFOOD SESAME-SEARED AHI TUNA with scallion- Sriracha aioli on crispy wonton $40 (25 pieces) SHRIMP COCKTAIL GS $75 (50 pieces) SALMON RILLETTES rye crostini, chive $50 (25 pieces) / $80 (50 pieces) VEGETARIAN VEGETABLE CRUDITÉ with hummus and ranch dressing GS $4pp SEASONAL FRUIT DISPLAY sliced melon, pineapple and red flame grapes GS $5pp ARTISAN CHEESE DISPLAY International and Domestic cheeses with crackers $5pp HERB-MARINATED GRILLED VEGETABLES with torn basil and crumbled feta GS $5pp CAPRESE SKEWERS grape tomato, fresh mozzarella and basil GS $35 (25 pieces) SLIDERS BLT housemade bacon, lettuce, tomato, Alabama White Sauce $50 (25 pieces) CHEESEBURGER ON BRIOCHE with display of lettuce, tomato and onion $75 (25 pieces) BLACK AND BLUE CHEESESTEAK blackened Prime Rib, peppers, onions, blue cheese and cheddar blend $75 (25 pieces) HOT DISPLAYS SPINACH AND ARTICHOKE DIP with baguette Small Display $70 (up to 20 guests) Large Display $100 (up to 40 guests) CHESAPEAKE CRAB AND ARTICHOKE DIP with baguette Small Display $100 (up to 20 guests) Large Display $135 (up to 40 guests) HOUSEMADE MEATBALLS marinara, Parmesan $50 (25 pieces) / $80 (50 pieces) CHESAPEAKE CRAB CAKE MINIATURES with housemade tartar $75 (25 pieces) STUFFED MUSHROOMS choice of Parmesan Truffle Sausage OR Spinach and Goat Cheese GS $45 (25 pieces) / $80 (50 pieces) APPLEWOOD-SMOKED CHICKEN QUESADILLAS with Chipotle sour cream, roasted tomato salsa $50 (25 pieces) / $80 (50 pieces) GS GLUTEN SENSITIVE

2 BREAKFAST BUFFET 20 PERSON MINIMUM Coffee, Teas, and Assorted Juices are Included. Scrambled eggs Skillet potatoes Link sausage Hickory smoked bacon Chef s Selection of Cinnamon French toast or Belgian waffles Seasonal fruit display Assorted cold cereals and oatmeal Breakfast pastries $14.00 per Adult $6.00 per Child (Ages 4-12) 3 & Under Free plus tax & gratuity CHEF-ATTENDED OMELET STATION Additional $3.00 per person With your choice of: Ham, Bacon, Andouille Sausage, Mushrooms, Spinach, Tomatoes, Onions, Peppers, and Cheddar *Egg White Option Available CONTINENTAL BREAKFAST 10 PERSON MINIMUM Coffee, Teas, and Assorted Juices are Included. Mini bagels, muffins, danishes Cream cheese, butter, preserves Seasonal fruit display $9.00 per Adult $5.00 per Child (Ages 4-12) plus tax & gratuity Assorted cold cereals, milk selection include 21% Service Charge and

3 SUNDAY CHAMPAGNE BRUNCH BUFFET BUFFET OFFERED EVERY SUNDAY, 11AM TO 2PM Includes Coffee, Teas, Assorted Juices, Soda, Champagne, Bloody Marys, and Mimosas BREAKFAST SELECTIONS Cinnamon French Toast or Belgian Waffles Hickory Smoked Bacon Chicken Apple Sausage Skillet Potatoes Sliced Seasonal Fruit Display Assorted Artisanal Bakery Selections and Housemade Sweet & Savory Breakfast Rolls LUNCH SELECTIONS Norwegian Smoked Salmon displayed with Traditional Accompaniments and Housemade Bagel Chips Old Bay Steamed Shrimp Chef s Weekly Selection of Beef, Pork or Chicken Entrée Chef s Seafood Entrée Seasonal Pasta Selection Seasonal Selection of Soup Caesar Salad Organic Baby Greens Salad SWEETS Chef s selection of: Ice Cream Sundae Bar Cheesecake Chocolate Cake Seasonal Cake Housemade Bread Pudding Chef s Housemade Petite Desserts CHEF-ATTENDED STATIONS Slow Roasted, Herb-Crusted Prime Rib Carving station with Aus Jus, Horseradish, Rice Pilaf and Seasonal Vegetable Medley Made-To-Order Omelets with your choice of: Ham, Bacon, Andouille Sausage, Mushrooms, Spinach, Tomatoes, Onions, Peppers, and Cheddar *Egg White Option Available BRUNCH INCLUDES BOTTOMLESS MIMOSAS, BLOODY MARYS, AND CHAMPAGNE $30.95 per Adult $14.95 per Child (Ages 4-12) 3 & Under Free plus tax & gratuity include 21% Service Charge and

4 3-COURSE LUNCH MENU 15 PERSON MINIMUM. 50 PERSON MAXIMUM. Includes Coffee, Sodas and Teas, Artisan Rolls and Butter. A Pre-Order for Groups of 20 or more is required one week prior to the event. STARTERS CLASSIC CAESAR Chopped hearts of romaine, shaved Parmesan, and rosemary-focaccia croutons MARYLAND VEGETABLE CRAB SOUP GS Vegetarian/Vegan Soup available upon request ENTRÉES MARYLAND CRAB CAKE SANDWICH Classic Chesapeake recipe on a toasted Kaiser with lettuce, tomato, onion, and housemade tartar, served with french fries PAN-SEARED CHICKEN MARSALA GS Finished with forest mushroom Marsala jus, served with Chef s selection of starch and seasonal SIRLOIN STEAK* Grilled sirloin steak with peppercorn sauce, served with Chef s selection of starch and seasonal CRAB IMPERIAL-STUFFED SHRIMP GS With bell pepper cream, served with Chef's selection of starch and seasonal SALAD MAISON GS Organic baby lettuce with carrots, red onion, tomato, cucumber and a light vinaigrette CAPRESE SALAD GS + $2 PER ORDER Vine tomatoes, mozzarella cheese, basil pesto and arugula CHICKEN CHESAPEAKE GS + $3 PER ORDER Pan-Seared chicken with jumbo lump crab Imperial, served with Chef s selection of starch and seasonal FILET MIGNON* + $3.00 PER ORDER Grilled filet with peppercorn sauce, served with Chef s selection of starch and seasonal vegetable HERB-CRUSTED SALMON GS * Finished with a citrus beurre blanc, served with Chef s selection of starch and seasonal vegetable SEASONAL RATATOUILLE FARRO Farro mixed with seasonal farmer's market DESSERTS NEW YORK CHEESECAKE FLOURLESS CHOCOLATE TORTE GS With raspberry sauce TOFFEE WALNUT BREAD PUDDING With crème anglaise $26.00 Per Person, plus Tax & Gratuity Menu Prices & Items are Subject to Change. GS GLUTEN SENSITIVE Option Available Upon Request

5 3-COURSE DINNER MENU SILVER MENU 15 PERSON MINIMUM. 50 PERSON MAXIMUM. Includes Coffee, Sodas and Teas, Artisan Rolls and Butter. A Pre-Order for Groups of 20 or more is required one week prior to the event. STARTERS CLASSIC CAESAR Chopped hearts of romaine, shaved Parmesan, and rosemary-focaccia croutons MARYLAND VEGETABLE CRAB SOUP GS Vegetarian/Vegan Soup available upon request SALAD MAISON GS Organic baby lettuce with carrots, red onion, tomato, cucumber, and a light vinaigrette ENTRÉES SIRLOIN STEAK* Grilled sirloin steak with peppercorn sauce, served with Chef's selection of starch and seasonal HERB-CRUSTED SALMON GS * Finished with a citrus beurre blanc, served with Chef's selection of starch and seasonal vegetable PAN-SEARED CHICKEN MARSALA GS Finished with forest mushroom Marsala jus, served with Chef's selection of starch and seasonal SEASONAL RATATOUILLE FARRO Farro mixed with seasonal farmer s market DESSERTS NEW YORK CHEESECAKE VANILLA ICE CREAM GS COCOA-DUSTED CANNOLI $38.00 Per Person, plus Tax & Gratuity Menu Prices & Items are Subject to Change. GS GLUTEN SENSITIVE Option Available Upon Request

6 3-COURSE DINNER MENU GOLD MENU 15 PERSON MINIMUM. 50 PERSON MAXIMUM. Includes Coffee, Sodas and Teas, Artisan Rolls and Butter. A Pre-Order for Groups of 20 or more is required one week prior to the event. STARTERS CLASSIC CAESAR Chopped hearts of romaine, shaved Parmesan, and rosemary-focaccia croutons SALAD MAISON GS Organic baby lettuce with carrots, red onion, tomato, cucumber, and a light vinaigrette ENTRÉES MARYLAND CRAB CAKES Classic Chesapeake recipe with housemade tartar, served with Chef's selection of starch and seasonal CHICKEN CHESAPEAKE GS Pan-seared chicken with jumbo lump crab Imperial, served with Chef's selection of starch and seasonal CRAB IMPERIAL-STUFFED SHRIMP GS With bell pepper cream, served with Chef s selection of starch and seasonal CAPRESE SALAD GS Vine tomatoes, mozzarella cheese, basil pesto, and arugula SEASONAL CRAB SOUP GS FILET MIGNON* Grilled filet with peppercorn sauce, served with Chef's selection of starch and seasonal vegetable SAUTÉED SEA SCALLOPS GS Finished with citrus beurre blanc, served with Chef s selection of starch and seasonal vegetable SEASONAL RATATOUILLE FARRO Farro mixed with seasonal farmer s market DESSERTS NEW YORK CHEESECAKE FLOURLESS CHOCOLATE TORTE GS Raspberry sauce TOFFEE WALNUT BREAD PUDDING Crème anglaise COCOA-DUSTED CANNOLI $46.00 Per Person, plus Tax & Gratuity Menu Prices & Items are Subject to Change. GS GLUTEN SENSITIVE Option Available Upon Request

7 4-COURSE DINNER MENU PLATINUM MENU 12 PERSON MINIMUM. 40 PERSON MAXIMUM. Includes Coffee, Sodas and Teas, Housemade Focaccia with Herb Oil. A Pre-Order and seating chart is required one week prior to the event. SOUPS SEASONAL CRAB SOUP GS Cream of crab - Fall & Winter Maryland vegetable crab - Spring & Summer SALADS CLASSIC CAESAR Chopped hearts of romaine, shaved Parmesan, and rosemary-focaccia croutons CAPRESE SALAD GS Vine tomatoes, mozzarella cheese, basil pesto and arugula ENTRÉES SHORT RIB & SCALLOPS Red wine-braised short rib and pan-seared day boat scallops, served with white cheddar potato gratin and broccolini with roasted tomatoes NY STRIP & SHRIMP SCAMPI 12 oz. hand-cut New York Strip with Cabernet demi glace and classic shrimp scampi, served with white cheddar potato gratin and asparagus with tomato jam CHEF'S VEGETABLE SOUP Butternut Squash - Fall & Winter Tomato Basil Bisque - Spring Tomato Gazpacho - Summer SALAD MAISON GS Organic baby lettuce with carrots, red onion, tomato, cucumber and a white balsamic vinaigrette PORK TENDERLOIN & SALMON Bacon-wrapped pork tenderloin and panroasted salmon Hollandaise, served with seasonal ratatouille and tri-color fingerling potatoes CRAB IMPERIAL-STUFFED ROCKFISH Finished with bell pepper cream, served with saffron risotto and roasted Brussels sprouts DESSERTS HOUSEMADE SEASONAL CHEESECAKE FLOURLESS CHOCOLATE TORTE GS TOFFEE WALNUT BREAD PUDDING MOLTEN LAVA CAKE $60.00 Per Person, plus Tax & Gratuity Menu Prices & Items are Subject to Change. GS GLUTEN SENSITIVE Option Available Upon Request

8 PRIVATE EVENT ADDITIONAL INFORMATION 6.17 RENTAL TIME The rental of a space allows for up to a four-hour block. Extended time frames are available for an additional fee. The time reserved is the time that guests are expected to begin arriving through the time that the space is to be emptied. The reservation must fall into standard operating hours for the restaurant, which are 7am to 10pm daily. ROOM SETUPS Each room has specific guest count and setup capabilities. Please discuss with your Sales Coordinator in advance if you have a preferred arrangement, as not all requests can be guaranteed. Your Sales Coordinator is happy to work on custom floor plans. DECORATING You are welcome to decorate the dining space that you have reserved for an event. You are able to access the space up to one hour prior to the scheduled event start time. Please notify your Sales Coordinator if you plan to do so. If you plan on hanging anything, we do not allow holes be made in the walls. If tape is used, it is the responsibility of the guest to remove it, along with all other decorations. Damage to space could result in additional fees. GRATUITIES AND TAXES An automatic taxable service fee of 21% is added to the total of all private events and is never built into menu pricing. This service fee is broken down into an 18% gratuity to your Service Staff and a 3% house service charge. Tax is then added to the bill, unless the group is Tax Exempt. State Sales tax is 6% and State Alcohol Tax is 9%. MUSIC Live music is offered in the Restaurant on Friday evenings, Saturday evenings and Sunday during Brunch. You are welcome to provide you own music in the form of an ipod or MP3 player with small speakers or a dock. Amplified sound is not permitted (such as a musician or DJ). The Restaurant reserves the right to turn down or off any personal music devices. LINENS Ivory table linens are available for use with the Maria s and Christina s rooms at no additional fee. Without linens, the tables have natural dark wood table tops. Linens must be requested prior to contract in order to be guaranteed. EVENT DEPOSIT A non-refundable deposit is required in advance to secure your event. Space cannot be reserved or guaranteed until a deposit is received by your Sales Coordinator. The amount will be specified by your Sales Coordinator and can be paid by credit card, cash or check. A deposit is not a room rental fee. The deposit is considered pre-payment toward your total event bill and will reflect as a credit on your receipt provided by the Service Staff post-event. OUTSIDE FOOD AND BEVERAGE All food and beverage must be provided by the Restaurant. The only exception is that groups are welcome to provide a "celebration dessert" at no additional fee. A Hold Harmless waiver form must be signed and you must let your Sales Coordinator know in advance. There is a $1.50 cutting fee per person that will apply if your Service Staff cuts and serves an outside dessert. ALCOHOLIC BEVERAGES All drinks in Alexandra s are charged per item. Most event menus incorporate specific non-alcohol beverages. Anything that is not part of these menus would be charged based on consumption if ordered during the event. You have the choice to include any beverages you would like on the final bill. All other beverages would be handled on a Cash Bar basis. FINAL INFORMATION AND PAYMENT All final details, to include the guaranteed guest count, are due no later than one week prior to the event. A contract will then be sent for signature to guarantee all details. Payment for the final bill is handled immediately following your event with the Service Staff handling your function. The event's remaining balance is expected to be paid in full at that time by credit card, cash or check. Events are to have one final bill. Up to 4 credit cards can be accepted. A