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Steak Au Poivre On Skewers
strips of tenderloin are seared "au poivre" and skewered. presented with granny smith apple and smoked jalapenos salsa.
Chicken Club Points
grilled marinated boneless breast of cheese & short rib chicken with white cheddar cheese, sandwiches smoked bacon, garden fresh tomatoes and red-tipped lettuce layered on toasted pain de mie. cut into points and served cold.
Cheese Grits Soufflé With Gulf Shrimp
light and fluffy cheese grits souffle presented in small ceramic dishes, topped with butter and herb gazed shrimp drizzled with creamy seafood gravy and served warm.
Pizzelle
miniature neapolitan-style pizza topped with fresh tomatoes, parmesan, and fresh basil served warm
Crudite
a colorful variety of lightly blanched seasonal vegetable accompanied by dill and mustard dip. the selection may be made from carrots, radishes, red peppers, asparagus, endive spears, and new white potatoes
Blue Pub Cheese With Fried Shallots
tangy house-made blue cheese spread topped with fried shallots. served with cornichons, pickled baby carrots, cocktail crackers and toast rounds
Maryland Crab Torta
flaked maryland crab, fresh dill, chevre, and cream cheese baked in a savory walnut crust. served with water crackers and pumpernickel toast rounds
Miniature Grilled Cheese & Short Rib Sandwiches
sourdough bread filled with pulled beef short ribs creamy bel paese cheese and pickled onions grilled until crisp and golden. cut into bite sized triangles and served warm
Grilled Shrimp With Soppressata
tangy house made blue cheese spreads topped with fried shallots, served with cornichons, pickled baby carrots, cocktails, crackers and toast rounds
Chicken Bisteeya
small phyllo pastries filled with a savory mixture of chicken breast, fully eggs, toasted almonds and moroccan spices, lightly dusted with confectioners sugar and served warm
Spinach Souffle Fritters
delicate spinach fritters sprinkled with parmesan and served warm
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