Sample Menu Selections

Hors D' Oeuvre

​Course One

• ​Custom Charcuterie Board

• ​Pan Seared Sea Scallops Wrapped in Canadian Bacon w/ a

• Maple Brown Sugar Demi Glaze

• ​Garlic Long Stem Artichokes Over Parsley Crostini

• ​Garlic Compound Butter Covered Roasted

• Red Pepper Bruschetta on a Baked Crostini

• Citrus Lime Shrimp Ceviche w/ Tostones

• ​Creamy Spinach Artichoke Flatbread

• ​Authentic Mexican Guacamole

• ​Shrimp Cocktail w/ Jumbo Lump Crab Meat

• ​Prosciutto & Figs w/ Gorgonzola & Toasted Walnuts

• Seared Ahi Tuna Wonton Towers w/ Cilantro Lime & Avocado Mousse

•  Fried Goat Cheese Balls w/ Tomato Jam

• ​Lobster Roll Bites (Celery, Japanese Mayonnaise, Onion)

• ​Five Cheese Macaroni and Cheese Poppers (Smoked Gouda, Cheddar, Cream, Panko)

Salad

​Course Two

• ​Strawberry Salad w/ Poppy Seed Drizzle

• ​Cashew-Pear Tossed Salad

• ​Tangy Berry Tossed Salad

• ​Roasted Beet Salad w/ Pear and Walnuts

• ​Heirloom Tomato w/ Feta & Weezy's Champagne Vinaigrette

• Iceberg Wedge w/ Crumbly Blue & Weezy's Champagne Vinaigrette

Entrees

​Course Three

• Ahi Tuna Filet-Sashimi Grade-Seared Pepper Rub-Wasabi

• Whole King Crab Cluster-Drawn Butter-Split Shell

• Blackened Halibut Filet Topped w/ Mango Salsa

• Twin Maine Lobster Tails Butterflied Stuffed w/ Jumbo Lump

• Maryland Blue Crab

• Braised Bone-In Short Rib Truffle Green Peppercorn

• Roasted Chicken Breast w/ Sherry Jus

• Pecan Dusted Sea Bass w/Sweet Cream Butter Béchamel

• Petite Filet Mignon w/ Garlic Herb Butter

• Beef Wellington with Mushroom Duxelles

• Boneless or Bone in Ribeye  & Caramelized Onions

• We can make any steak Oscar style. Steak, Crab, Asparagus, Drizzled w/ Hollandaise Sauce

• Chateaubriand  White Wine in a Shallot Demi Glaze - Butter -Tarragon-lemon

• Chicken Francaise - Sea Salt - Cracked Pepper - Butter - Lemon - Dry White Wine

• Shrimp Scampi - Garlic Cloves - Lemon - Butter - White Wine - Crushed Red Pepper Over Linguine 

• Filet Mignon & U10 Pink Shrimp w/ a Vegetable Medley and Rice Pilaf

• Pan-Seared Airline Chicken Breast w/ Roasted Butternut Squash Puree and Bok Choy

• Pork Tenderloin over Parsnip Puree with a Maple Orange Balsamic Glaze

• Seared Scallops over a Mediterranean Cous Cous and Kale

• Old Bay & Herb Seared Salmon with Rice Pilaf and Creamed Spinach

• Togarashi Dusted Ribeye with Sweet Potato Casserole and Creamed Spinach

• Curry with Yams & Swiss Chard over Jasmine Rice

Sides

• ​Roasted Sweet Potatoes - Bourbon - Torched Marshmallow

•  Sautéed Sweet Corn - Cilantro - Chopped Parsley

•  Roasted Brussel Sprouts - Garlic Clove - Sea Salt - Cranberry Reduction

• ​Portobello Mushrooms - Garlic - Parsley - Thyme

• ​Maryland Blue Crab Cake

• Grilled Asparagus w/ Lemon Mosto

• ​Loaded Twice Baked Russet Potato - Cheddar - Bistro Butter - Sour Cream-Paprika - Chives

• Yukon Gold Dauphinoise Potatoes - Heavy Cream - Garlic - Bay Leaves - Nutmeg - Gruyere Cheese

• ​Southwest Style Collard Greens - Smoked Ham Hocks - Red Pepper Sauce -Garlic Cloves - Butter

• ​Vegetable Medley - Shallots - Chives

• Mushroom Risotto Primavera 

Desserts

​Course Four

• Creme Brûlée (most requested)

• ​Homemade Cheesecake w/ Fresh Fruit Compote

• ​Classic Bananas Foster (2nd most requested)

• ​Mini Peanut Butter Cup Cheesecakes

• ​Mascarpone Cream Mousse

• ​Peach, Apple or Banana Tarte Tatin