Drinks

Lemon water and Raspberry Lemonade (as your guests arrive)

Appetizer Stations

Lobster Bisque Martinis
Blanched and Raw Vegetable Display with Roasted Pepper Dip
Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze Garnished with Toasted Almonds

Butlered Hors d’oeuvres

Dijon and Thyme Crab Cakes with Citrus Mayonnaise
Vegetarian Spring Rolls with Wasabi Sauce
Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
Southwestern Chicken Empanadas with Salsa Picante
Bruschetta with Roasted Peppers and Mozzarella
Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar

Seated Dinner

First Course

Salad of Mixed Baby Greens with Mandarin Oranges, Sliced Bermuda Red Onions, Caramelized Almonds and Drizzled with a Poppyseed Dressing

Main Course – Duo Entree

Chesapeake Crab Cakes — Jumbo Lump Crab Meat broiled and Served with Tartar Sauce
Sliced Beef Tenderloin with Wild Mushroom Sauce
Red Roasted Potatoes
Bundles of Asparagus — Encircled in a Ring of Yellow Squash

Dessert

Beautifully decorated cake for the occassion