Click the Banquet Menus link below for a downloadable PDF of our banquet and catering menus.  If you have something in mind that you do not see here, we can usually make whatever you would like.

Download our Banquet Menus (PDF)


Displays & Dips

Chilled Shellfish Spiced Poached Shrimp, Fresh Shucked Oysters, Split King Crab Legs Sauces Include Grilled Orange Mignonette, Cilantro-Tequila Cocktail Sauce with Lemons and Limes

Sesame Crusted Tuna Pickled Ginger Aioli, Edamame, Sweet ‘n Spicy Teriyaki Sauce

Citrus House-Cured Salmon Traditional Garnish of Chopped Egg, Capers, Red Onion, Tomato, Cucumber Sauce and Flat Bread

Chilled Peppercorn Encrusted Tenderloin With Roasted Red Pepper Aioli, Onion Jam and Flatbread

Domestic Cheese & Seasonal Fruit Cheeses Such as Cheddar, Pepper Jack, Smoked Gouda, Swiss and Provolone with Assorted Breads and Crackers

Imported Cheese & Seasonal Fruit Cheeses Such as Brie, Stilton, Manchego, Gruyere and Red Wax Gouda with Assorted Breads and Crackers

Antipasto Sliced Meats Such as Mortadella, Prosciutto, Capicola and Salami with Black Olives, Grilled Vegetables, Assorted Breads and Crackers

Assorted Seasonal Fresh Fruit Board Fresh Fruits Such as Cantaloupe, Honeydew, Kiwi, Strawberries, Pineapple and Grapes

Seasonal Fresh Crudité Board Fresh Vegetables Such as Carrots, Asparagus, Broccoli, Squash, Grape Tomatoes, Red & Yellow Peppers with Preserved Lemon Aioli and Mojito Ranch

Baked Brie with Pecans and Honey Wrapped in Decorative Puff Pastry Served with Assorted Breads and Crackers

Fresh Pico de Gallo & Spicy Guacamole with Fresh Corn Tortilla Chips

Humus Trilogy Black Bean, Traditional, and Sun-Dried Tomato Humus with Fried Pita Chips

Ale, Cheddar and Bacon Dip with Fresh Baguettes and Crackers

Crab & Hearts of Palm Dip with Fresh Baguettes and Crackers

Bruschetta Duo with Traditional Vine-Ripened Tomato Relish with Caribbean Relish with Toast Points, Plantain Crisp and Crackers


Poultry Hors devours/Appetizers

Black Bean and Chicken Empanadas with Fresh Pico de Gallo
Thai Chicken Satay with Peanut Sauce
Duck Spring Roll with Sweet ‘n Spicy Teriyaki
Mediterranean Chicken Salad on a Pita Point
Deviled Quail Eggs
Chicken Wonton with Spinach and Goat Cheese
Chicken Summer Roll with Ponzu Dipping Sauce
Curry Chicken Satay with Preserved Lemon & Mint Cream
Lollypop Chicken Drummettes with Choice Spiced Herb or Dragon Sauce

Vegetarian Hors devours/Appetizers

Fried White Cheddar and Truffle Mac & Cheese with Chipotle Raspberry Coulis
Tomato and Basil Bruschetta on a Crustade with Shaved Parmesan
Caribbean Bruschetta on a Plantain Crisp with Shaved Parmesan
Phyllo Triangles with Caramelized Onion, Goat Cheese, and Sundried Tomatoes
Curry Potato Puffs with Peas and Mango Chutney
Butternut Squash and Caramelized Onion Empanadas Pear & Brie Quesadillas with Spicy Raspberry Sauce
Edamame Dumplings with Miso-Soy Broth
Boursin Cheese & Sundried Tomato Stuffed Mushrooms

Meat Hors devours/Appetizers

Lavender Lollypop Lamb Chops with Balsamic-Mint Infused Black Fig
Caribbean Beef Satay with Avocado Mojito
Prosciutto & Brie Beignet with Balsamic Reduction
Rueben Spring Roll with Thousand Island Sauce
“New” Potato Stuffed with Danish Blue Cheese and Braised Pork Belly
Andouille Sausage and Smoked Gouda Empanadas
Sweet ‘n Sour Meatballs
Banana Ramaki with Curry and Brown Sugar
Chilled Peppercorn Encrusted Beef Tenderloin with Roasted Red Pepper Aioli


Seafood Hors devours/Appetizers

Porcupine Shrimp with Roasted Banana Sauce
Lobster & Mozzarella Beignet with Coconut Vanilla Gastrique
Mini Maryland Style Crab Cakes with Key-Lime Mustard
Citrus House-Cured Salmon Lavash Roll with Dill and Sundried Tomato Spread
Rosemary Skewed Shrimp with Pomegranate Lemonade
Salmon Satay with Tropical Chutney
Bacon-Wrapped Scallops with Blood Orange Gastrique
Scallop Ceviche in an Asian Spoon


Fresh Garden Greens with Shaved Red Onion, Grape Tomatoes, Hard Boiled Egg, Danish Blue Cheese with a Mojito-Lime Ranch

Arugula Salad with Macadamia Nuts, Mango, Scallions, and Orange Segments Tossed in a Preserved Lemon Vinaigrette

Classic Caesar Salad with Crisp Romaine Lettuce, Shaved Parmesan Cheese and Roasted Garlic Croutons

Caribbean Salad with Fresh Garden Greens, Julienned Jicama, Red Onion, Mango, Fried Plantains in a Jamaican-Lime Dressing

Poached Pear Salad with Candied Walnuts, Danish Blue Cheese, Shaved Red Onion in a White Balsamic Vinaigrette

Mediterranean Salad with Crisp Romaine, Kalamata Olives, Cucumber, Garbanzo Beans, Red Onion, Roasted Red Peppers with a Sun-Dried Tomato Vinaigrette

Berry Salad with Baby Spinach, Brie Cheese, and Minted Honey Yogurt Dressing

Chopped Salad with Romaine Lettuce, Red Grapes, Asparagus, Applewood Smoked Bacon,

Pecans in a Stone-Ground Mustard Vinaigrette

Lunch Grab n’ Go

All Grab n’ Go have a choice of Roasted Red Skin Potato Salad, Fresh Garden Slaw, or Seasonal Fruit Salad
Also served with a fresh baked gourmet cookie and choice of bottle water or soda

Turkey & Brie Wrap with Tomato, Lettuce and Raspberry Chipotle Spread

Deli Selections of Ham, Turkey, Roast Beef, Tuna or Chicken Salad on a Choice of Sourdough Roll, Butter Croissant or Herd Tortilla Wrap

Chopped Chicken Wrap with Grilled Chicken Breast, Romaine, Red Grapes, Applewood Bacon, Pecans and Stone-Ground Mustard Dressing

Green Tomato BLT Panini with Sun-Dried Tomato Aioli

Grilled Chicken Panini with Tarragon Aioli

Classic Cuban with Shaved Pork, Ham, Pickles and Mustard Sauce

All Entrées will be served with assorted fresh baked rolls, whether as platted or buffet

          Meat Entrées

Grilled New York Strip with House-Made Steak Sauce
Ale-Braised Pot Roast with Reduced Braising Liquid
Bacon-Wrapped Filet Mignon with Pinot Noir Peppercorn Demi
Herb & Garlic Marinated Flank Steak with Forest Mushroom Demi
Pecan Crusted Pork Loin with Plum Leek Sauce
Chili Rubbed French Pork Chop with Apple & Peach Chutney
Lavender Marinated Lamb Chops with Mint Gastrique
Cocoa Crusted Grilled Filet Mignon with Mojo Demi
Mediterranean Veal Chop with a Kalamata Olive Tapenade

Poultry Entrées

Lemongrass & Cilantro Marinated Chicken Breast with Thai Peanut Sauce
Chicken Roulade Stuffed with Spinach, Boursin Cheese and Pancetta with Sauce Supreme
Balsamic Glazed Chicken Breast with a Cranberry-Rosemary Demi
Seared Duck Breast with Pear Compote
Madeira Chicken Breast with Mango-Lime Sauce
Roasted Duckling with Orange-Ginger Relish
Chicken Cordon Blue Stuffed with Black Forest Ham & Gruyere Cheese
Key-Lime Chicken with Cilantro Buerre Blanc
Miso Glazed Chicken Breast with Spicy Coconut Sauce

Seafood Entrées

Maryland Style Crab Cakes with Whole Grain Mustard Sauce
Herbed Butter Broiled Cold Water Lobster Tail
Macadamia Nut Crusted Snapper with Blood Orange Gastrique
Grilled Mahi-Mahi with Caribbean Chutney
Pan Seared Wild Salmon with Chipotle Maple Glaze & Onion Jam
Horseradish Crusted Cod with Grenadine Onions
Seared Grouper with a Jicama Slaw and Buerre Blanc
Blackened Grilled Shrimp with Strawberry Compote

Vegetarian & Pasta Entrées

Garden Lasagna with Spinach, Mushroom, Yellow & Red Tomato, Fresh Mozzarella, White Bean & Basil Sauce
Wild Mushroom Ravioli with Asparagus Coulis
Baked Stuffed Tomato with Grilled Asparagus Ragout and Herbed Risotto
Fresh Potato Gnocchi with Mild Italian Sausage in a Basil-Infused Tomato Sauce
Orechiette Pasta, Snow Peas, Pancetta, Artichoke hearts, Sun-Dried Tomatoes in a Roasted Garlic Cream Sauce 

Action Stations

All action stations will have a chef attending each station at your event

Carved Prime Rib with Aujus and Horseradish Cream Sauce 
Peppercorn Encrusted Beef Tenderloin with Port Wine Demi
Herbed Rubbed Steamship of Beef with Mushroom Demi and Horseradish Cream Sauce
Honey Roasted Turkey Breast with Cranberry Orange Relish Maple Glazed Ham with Rum Raisin Sauce
Pecan Crusted Pork Loin with Plum Leek Sauce

Interactive Sushi Station Sushi Rolls
such as Spicy Tuna, California, Nori, Nigiri with Pickled Ginger, Wasabi and Soy Sauce

Potato Martini Bar 
With Yukon Gold, Purple, Sweet Potato Mash
Toppings such as Forest Mushrooms, Cheese, Chives, Lobster and Pancetta

Pasta Bar 
Penne & Fettuccini Pastas, Alfredo & Marinara Sauces
Accompaniments Such as Kalamata Olives, Sun-Dried Tomatoes, Basil, Garlic, Italian Sausage & White Wine

Seasonal Risotto Station 
Items Such as Herbs, Cheese, Sun-Dried Tomatoes, Mushrooms, Spinach

Bananas Foster Station 
Flambéed Bananas with Caramel Sauce & Vanilla Ice Cream

Chocolate Fountain 
Choice of White, Dark, or Milk Chocolate and Assorted Fresh Fruits, Mini Cookies, Graham Crackers, Marshmallows, Pretzels, Rice Crispy Treats, Crumbled Oreos, Assorted Nuts and Toppings

Dessert Sushi Station 
Fruit Roll-Ups, Rice Crispy Treats, and Items such as Gummy Worms, Gummy Candy, Fresh Seasonal Fruit, Nerds, Pop Rocks

Omelet Station 
Mushrooms, Onions, Tomatoes, Bell Peppers, Ham & Cheddar


Pan Fried Potatoes with Onions & Peppers
Applewood Smoked Bacon
Sausage Patties
White Cheddar Grits
Scrambled Eggs
Southern Sausage & Gravy over Biscuits
English Muffin Sandwiches with Egg, Sausage & Cheese
Eggs Benedict
Assorted Mini Muffins & Pastries

Kids Dinners

All kids’ entrées include Fresh Fruit and Yogurt

Hand Breaded Chicken Tenders with White Cheddar Mac & Cheese
Mini Sliders with French Fries
Cheesy Flatbread Pizza with Red Sauce
Garden Green Salad with Grilled Chicken



Roasted Garlic Whipped Potatoes
Truffle Whipped Potatoes
Herbed Roasted Red Skin Potatoes
White Cheddar Au Gratin Potatoes
Rice Pilaf
Seasonal Risotto
Soft Goat Cheese Polenta


Grilled Asparagus
Glazed Carrots
Haricot Verts with Bacon & Onions
Roasted Spaghetti Squash
Baby Vegetable Medley
Seasonal Vegetable Medley


Molten Chocolate Cake with Raspberry Coulis
Banana & White Chocolate Bread Pudding with Carmel Rum Sauce
Flavored Crème Brule with Choice of Vanilla, Green Tea, Espresso, Key Lime
Rum Soaked Red Velvet Cake with Cream Cheese Icing and Pecan Brittle
Blueberry Crunch Cheesecake
Chocolate Carmel Tart
Key Lime Pie with Raspberry Coulis

Assorted Mini Desserts

Items Such as Key Lime Tart, Chocolate Covered Strawberries, Fruit Tart, Mini Cream Puffs,

We can customize any menu for your event.
Just ask our Event Coordinator for more information!