Chef Chef Charles Schulman

Poached Escargot; tender snails poached in white wine and herbs and served in a hollowed out red bliss potato finished with drizzled truffle oil

Filet Carpaccio; seared seasoned filet served rare and served on grilled brioche bread then topped with horseradish cream

Lobster bites; lobster tail cut into bite size then battered then fried served an herb aioli

Roasted potato soup; creamy potato soup served with croutons and chive oil

French Onions Gratin; sweet caramelized onion in a sherry beef broth and topped with crostini and melted golden brown Swiss cheese

Spinach Salad; tossed with Diced tomatoes, pickled beets, caramelized red onions, diced Euro cucumbers, crumble goat cheese and balsamic vinaigrette

Lettuce Wedge; crumbled blu cheese, candied crumbled bacon, diced tomatoes and topped with Parm. Peppercorn dressing

Rosette smoked salmon platter with capers, whipped brie and grilled avocado and sliced Euro Cucumbers serv

Rice pilaf

Grilled Bronzino; Tender Bronzini served with truffle butter

Poached Scallops; Served with Brown butter and served with herbed polenta

Salmon Wellington; smoked bacon, wild mushroom duxelles, spinach wrapped with golden brown puff pastry served with lemon, wine sauce

Chicken Cordon Blue; Thin chicken breast with ham and Swiss Cheese golden breaded then served with a rich cream sauce

Beef Bourguignon; tender beef chuck served with wild mushroom red wine reduction

Seared Veal roulade; tender veal served with wilted mustard greens, smoked crumbled bacon and served a roasted pepper coulis and pureed cauliflower

Seared lamb loin stuffed with whipped brie,served with a spiced brandy roasted black raspberry coulis

Steamed Broccoli and Cauliflower

Blanched Asparagus

Roasted carrots

Grilled Broccolini

Potato milli feuillie; sliced potatoes stacked together with goat cheese then sliced and seared golden brown with chive oil

Roasted babe mix potatoes with herb olive oil

Pureed roasted Cauliflower

Creme Brulee; Creamy vanilla custard with a caramel topping

Chocolate mousse in a tuile shell and served with crème anglaise

Profiterole parfait; Small profiterole disc served with caramel sauce , crème anglaise and layered with pastry cream

**Deviled Eggs** - Classic deviled eggs with a touch of spicy mustard and paprika

**Stuffed Mushrooms** - Button mushrooms filled with a blend of cheeses, herbs, and breadcrumbs drizzled with Chive oil

Maryland Crab cakes; 4oz crab cake with old bay dressing and served with cocktail sauce

Fried Zucchini sticks; Breaded zucchini sticks, deep fried with buttermilk ranch and avocado dip

Fried Oysters: Deep fried creole oysters on the half shell with tomato Cajun chutney

Shrimp remoulade; chopped shrimp with old bay seasoning rolled up and Sous vide sliced then served with Remoulade sauce

The Wedge Salad A crisp iceberg lettuce wedge topped with crumbled bacon, tomatoes, shredded cheddar cheese and bleu cheese crumbles

The Cobb Salad Spring mix with tender grilled chicken, hard-boiled eggs, avocado, bacon, tomatoes and shredded cheese

Maryland Crab soup; tomato broth with mix vegetables and lump crab meat

Cream of Crab; Creamy broth with old bay and lump crab served with crouton

Maryland crab cakes; crab mixed with an old bay Dijon dressing served with tartar

Grilled Chesapeake Salmon; grilled tender salmon served with a crab old bay spread

Blackened Trout with babe shrimp in Cajun cream sauce

Smoked Cornish hen; Cornish hen slow smoked and served with mango chutney

Braised Short ribs; Short ribs braised in red wine broth and served with roasted root vegetables on top parm. Cheese polenta

Chicken Marsala; Tender boneless chicken breast sautéed in a Marsala wine mushroom sauce with choice of sides

Marinated Lamb rack; Sous vide and grilled served with wild mushroom brandy peppercorn Demi sauce

Horseradish creamy Mashed potato

Risotto; risotto with saffron and English pea

Rice o roni; sautéed rice and brown orzo served with tender white rice

Roasted carrots with cardamon

Grilled broccoli

Pple Crisp; caramelized apple in a tart shell topped with oat meal crumble served with handmade Vanilla Ice cream

Caramel praline handmade vanilla Ice cream mixed with crumbled Pralines, topped with brown sugar coated pecan and topped with whipped cream

Chocolate chip and mint Cheesecake; Oreo crusted and creamy chocolate chip mint cheese filling

Lemon pastry cream, caramel Tuile basket with lemon zest and whipped cream

Antipasto Charcutier board with assorted cured meats, brie, smoked buffalo mozzarella,assorted roasted veggies and fig jam served with crostini

Smoked Cherry tomato caprese; apple wood smoked tomatoes with buffalo Mozzarella, fresh basil served a drizzle of basil oil and white balsamic glaze

Assorted pastas; Pape Dellie, Penne and spaghetti

Sauteed spinach

Steam broccoli

Roasted asparagus

Blackened chicken

Italian Sausage

Lump crab

Babe shrimp

All Served with chop garlic, chili flakes, white wine.and grated Parm cheese

Garlic knot rolls

Crabmeat ravioli ; homemade ravioli dough with lump crab filling served with Alfredo sauce

Veg Laasaga; roasted veggies with handmade pasta with a mix of roasted veggies with marinara and Mozzarella cheese

Cannoli's

Tiramisu; layered with lady finger dipped in strong coffee, with cream mousse topping and chocolate cocoa

Antipasto; prosciutto ham, marinated mozzarella cheese, marinated cherry tomatoes and mix olives

Sweet Thai chili grilled Salmon bites

Smoked Mozzarella cheese on top chapoti rounds and fresh herbs

Seared scallops with avocado aioli

Caesar; Parmigiana cheese crisp layered with hearts of romaine and homemade dressing

Arugula salad; roasted baby carrot with roasted Plum tomato, caramelized sweet red onion and crumbled goat cheese with balsamic glaze drizzle

Broccoli soup with cheddar and croutons

Chicken and rice soup

Wedge of iceberg with ranch and Hair loom tomatoes

Broccoli with parm cheese

Baked ziti with chicken parm

Chicken scampi; sautéed chicken sautéed in garlic, wine, lemon and topped with fresh basil served over pasta

Chicken kababs with cucumber and yogurt sauce

Catfish au Poivre seared catfish with peppercorn crust with a brandy cream sauce

Baked Cod in Parchment; Tender cod filet baked and steamed in parchment pouch with a Nicosia of veggies

Blackened catfish with mango chutney

Beef wellington tenderloin filet wrapped with puff pastry served with demi glaze

Crepes filled with chopped lobster with lite lemon wine butter sauce

French Green Beans

Ahi Blacken Tuna with sauteed garlic spinach and arugala

Baked Bronzini with roasted mixed olives, garlic, herbs with sliced sauteed zucchini and yellow squash

Mushroom, and shrimp ravioli with vodka sauce

Whipped sweet potato

Basil and spaghetti pasta with fresh basil herb olive and old bay grilled shrimp

Cheesecake with strawberry sauce

Creme brulee'

Apple tart with Ice cream

Banana foster; brandy flambé served with bananas, brown sugar and cinn. served over Vanilla Ice Cream

Amaretto custard topped with chocolate mousse

Mix Berries flambe served with ice cream

Amaretto custard with vanilla sauce in tuile cups

Blackened Ahi Tuna with avocado roasted corn relish (Hors De Oeuvres)

Sweet and sour Andoulli sausage bites

Garlic and sundried tomato pesto on top crostini

Cucumber sliced with smoked salmon and caper

Sliced prosciutto wrapped in dates with brandy sauce

Keilbosa sausage wrapped pastry dough baked to golden brown with horseradish mustard and wasabi mustard

Veggie, domestic, international cheese served with grapes, and Italian deli meat

Mini Maryland crab cake sliders

Mini spinach quiche

Caesar; Parmigiana cheese crisp layered with hearts of romaine and homemade dressing

Corn Chowder

Broccoli soup with cheddar and croutons

Mixed greens with caramelized apples and pear with feta, poached eggs and parmesan cheese crisps drizzled with truffle oil

Melon salad; sliced honeydew and cantaloupe with iceberg wedge with Parmesan and peppercorn dressing

Grilled herb New York strip with caramelized sweet onion

Grill Lamb; Crusted with grain mustard and crushed pistachios with mint jelly served with pureed herb Yukon potato and French Green Beans

Grilled Sword fish with Sundried tomato pesto with herb and saffron couscous with broccolini

Roteisseri Airline Chicken with basil oil Rice pilaf with peas served Parmesan crusted Asparagus

Seared Shrimp and lobster crepe with lite cream sauce with herbs

Shrimp and Lobster scampi; garlic white wine sauce over linguine

Baked Bronzini with roasted mixed olives, garlic, herbs with sliced sauteed zucchini and yellow squash

Herb and garlic Filet grilled to perfection with rosemary roasted garlic gloves with whipped truffle potato and broccoli

Ahi Blacken Tuna with sauteed garlic spinach and welted garlic arugala

Beer brats soaked in beer 2 sausage links served with braised purple cabbage and wasabi mashed potato

Grilled portabella mushroom stack with layers of zucchini, yellow squash and asparagus with drizzled balsamic glaze

Tiramisu

White and dark chocolate mousse parfiet

Mint custard and sherry custard trifle

Amaretto custard with vanilla sauce in tuile cups

Apple layer with phyllo dough with bourbon caramel sauce

Italian wedding; mixed is chicken broth with kale and meatballs

Minestrone soup; assorted veggies and creamy broth

Baked meatballs with mushroom gravy topped with melted blu cheese

Zucchini fritte; zucchini sticks battered and fried with a garlic aioli

Calamari; fried lightly breaded squid deep fried and served with marinara

Italian meat and cheese board; assorted meats and cheeses displayed on a wooden cutting board (Salami, Prosciutto, Mortadella, Provolone, Fresh Mozzarella,)

Grilled eggplant rolletini; Marinated eggplant rolled with Buffalo mozzarella cheese and marinara sauce finished with Parmesan cheese

Spinach salad; pickled beets, Fresh Mozzarella and roma tomatoes with parmesan cheese and balsamic vinaigrette dressing

Spring mix with spinach tossed with olive oil and red wine vinegar and grape tomatoes

Caesar; Parmigiana, sundried tomatoes with hearts of romaine and homemade dressing

Chicken scampi; sautéed chicken sautéed in garlic, wine, lemon and topped with fresh basil served over pasta

Cider Wood plank Salmon served with basil polenta and shaved brussels finished with balsamic glaze

Parmesan crusted Seabass with wild mushroom risotto

Seared scallops piccata; scallops seared with lemon caper sauce over orzo and spinach topped with pancetta

Shrimp parmesan; breaded shrimp breaded and fried finished with mozzarella cheese over penne pasta

Grilled chicken marsala; chicken breast grilled serve with a mushroom marsala wine sauce served with broccoli and rice

Eggplant casserole made with marinara and mozzarella cheese baked till golden brown

Vegetable lasagna: roasted veggies layered in pasta sheets and served in a marinara sauce

Stuffed peppers; can be vegetarian or beef with marinara sauce

Tiramisu

Cheesecake with strawberry sauce

Chocolate mousse

Pear tart

Cannoli

Mousse chocolate

Amaretto custard topped with chocolate mousse

White and dark chocolate mousse parfiet

Crab Beignet; beignet mixed with old bay and crab served with remoulade sauce

Mini Crab cakes; crab meat seasoned Maryland’s owned old bay, mayo and Dijon mixture then baked golden brown served with remoulade sauce

Blackened Scallops; Jumbo scallops blackened to perfection then served with a citrus hollandaise

Fried Oysters on the half shell; cornmeal coated oysters deep fried then served in the shell topped with blu cheese crumbled

Shrimp stuffed mushrooms: mushroom caps stuffed with Cajun shrimp and vodka sauce

Fried green tomato salad; sliced and cornmeal breaded green tomato with crumbled goat cheese with buttermilk ranch

Southern-Inspired Chicken and Andouille Sausage Gumbo Embark on a culinary journey with our rich and flavorful gumbo, featuring succulent grilled chicken, spicy Andouille sausage, and a symphony of aromatic he

Spinach and Bacon; crisp green spinach with crispy candied bacon topped with crumbled goat cheese and lite vinaigrette

Lettuce wedge; served with a white wine poached lobster tail, orange wedges with citrus vinaigrette on top a grilled romaine wedge

Seared duck with saffron and truffle fresh pasta with drizzled garlic herb and wine sauce

Grilled herb New York strip with caramelized sweet onion with steamed broccolini and twice baked Idaho potato

Beef Wellington tenderloin filet wrapped with puff pastry Brown and dijon sauce with whipped potato and asparagus

Duck Leg confit; succulent duck leg served with a carrot and orange pureed sauce with a roasted potato stack and steamed babe carrots

Marinated Grilled flank steak; served with a chimichurri and tomato puree with boiled and butted herb babe potatoes with side of broccoli

Sous vide Lamb rack; lamb lollipops seasoned with fresh herbs then served with a demi glaze au jus with whipped potato and roasted cauliflower

Grilled salmon marinaded with fresh dill and grilled served with a crab beurre blanc steamed asparagus and risotto

Fish n Chips; pan fried cod with pommas parsley chips served with sriracha tartar sauce and coleslaw

Braised Short ribs; tender short ribs braised in red wine then served with a red wine reduction and served with parm cheese polenta and roasted root veggies

Cheesecake with strawberry sauce

Chocolate mousse

Apple tart with Ice cream

Amaretto custard topped with chocolate mousse

Apple Crisp; golden delicious apples baked with brown sugar and rolled oats

Peach Crisp; seasonal peach with rolled oat and brown sugar topped with your choice of ice cream

Salmon dip; pureed salmon with old bay served with crackers

Crudité; assorted fresh veggies with an onion dip

Roasted Butternut and pumpkin bisque

Garden salad

Ceasar

Mac n cheese

Collard greens

Corn pudding

Roasted turkey

Corn bread stuffing

Bourbon glaze carrot

Cranberry and pomegranate jam

Biscuits

Sour kraut

Mashed potatoes

Apple pie

Chocolate pecan pie

Pumpkin