Passed Hors d'oeuvre

Maryland Crab Cakes
Chesapeake bay back fin crab meat,
flecked with red and yellow peppers, sautéed
in dairy butter and served with a spicy rémoulade

Ham Biscuit
Succulent baked ham sliced
thin and served on herb biscuits

Yellow Tomato Gazpacho
Fresh summer vegetables
including yellow tomato, cucumber and
onion, pureed and garnished with basil croutons

Or

Fruit Soup
Fresh honeydew, strawberries, lemon
and orange bound with sour cream and chiffanade of mint


On The Buffet

Honey Grilled Salmon
Whole Pacific salmon
marinated with honey and ginger,
grilled and served room temperature

Artichoke and Potato Salad
Red creamer potatoes,
artichoke hearts and red onion
with an extra virgin olive oil dressing

Corn Salad
Steamed fresh corn, shucked and tossed
with red and green peppers, bermuda onions, diced
Monterey Jack cheese and seasoned with cumin and a dash of cayenne

Baby Greens
Organically grown baby greens
tossed with chevre cheese, walnuts and
edible flowers and a Balsamic vinaigrette


Desserts

Mississippi Mud Cake
Dense chocolate cake served
with a chocolate sauce on the side

Peach Pecan Shortcake
Pecan shortcake served with whipped
cream, fresh sugared peaches and a bourbon custard sauce