King Cut Prime Rib au jus Slow Roasted Prime Rib, cooked to perfection. Served with Horseradish
Filet Oscar 5oz center cut Filet on a bed of fresh Asparagus with Jumbo Lump Crabmeat and Béarnaise Sauce.
Rockfish Wellington Rockfish wrapped in Puff Pastry w/ Shrimp and Crab meat on lobster pate’
Rack of Lamb with a trilogy of sauces! Savory Rosemary Garlic, mint infused crème fraiche, or a Merlot Demi glace.
Mandarin Duck A half of a Maple Leaf Duck Breast broiled to perfection in a Mandarin Orange infused Teriyaki glace.
Petite Filet 5oz served on a grilled Portabella cap with a Merlot Demi glace
Twin Crab Cakes served with our house tartar sauce
Pecan Encrusted Rockfish Fresh Rockfish rolled in Pecans and panko bread crumbs and seared to perfection
Queen Cut Prime Rib au jus
Chicken Chesapeake Tender Breast of Chicken topped with Jumbo Lump Crab Imperial
Tilapia Chesapeake topped with fresh jumbo crab and sherry infused crème fraiche.
Filet topped with sautéed Shallots, Spinach, roasted Red Peppers and Asiago Cheese
Seafood or Crab, Scallop and Shrimp stuffed Breast of Chicken w/ Lobster cream sauce
Beef Wellington Beef tenderloin wrapped in Puff Pastry w/ a Wild Mushroom and Leek Stuffing
Salmon Oscar 5 oz center cut salmon fillet on a bed of fresh Asparagus with Jumbo Lump Crabmeat and Béarnaise Sauce.
Tilapia el Durante Dried Apricot and Chambord Reduction sprinkled with crushed Pistachio
Teriyaki L’Orange Salmon Fresh Salmon fillet marinated in an orange infused teriyaki sauce and grilled to perfection.
A Choice of a Pork loin or Steak Roulade Stuffed with fresh baby Spinach, Asiago cheese, Fresh garlic, sundried tomatoes , and roasted shallots .
Chicken Oscar 5oz boneless, skinless chicken breast on a bed of fresh Asparagus with Jumbo Lump Crabmeat and Béarnaise Sauce.
Tuscany Chicken Roulade Farm fresh chicken breast stuffed with fresh Basil, baby Spinach, Garlic, Sundried Tomatoes ,roasted Shallots and grated Asiago cheese. Finished with a Chicken Volute.
Parmesan Crusted Chicken Breast topped with a fresh tomato Bruschetta
Cajun Tilapia w/ Pineapple Salsa
Chicken Cordon Bleu finished with a fresh Gorgonzola
Fresh Cut NY Strip seared to perfection finished with a Portabella Demi Glace
Chicken Parmesan or Alfredo over Penne Pasta with seasonal vegetables and fresh baked Garlic Bread
Half of a FarmFresh Roasted Chicken Bone –in with au Gratin Potatoes and Green Beans
Beef Tips in a Portabella Merlot Demi glace over Basmati Rice
Chef Carved Turkey Breast served on a bed of fresh Sage Stuffing topped with homemade dressing
Tortellini Marinara or Vegetable Lasagna served with fresh baked Garlic Bread
Fresh Tilapia topped with Dilled Hollandaise
(Minimum of 50 people)
The Stationed Buffet includes the following: Served Garden or Caesar Salad
Chef’s Carving Station (A chef is automatically present at this station) (Choose 1) Ham ,Turkey or Top Round of Beef
Italian Pasta Bar: Standard includes: (Choose 1 Pasta) Penne, Ziti, Bowtie, Rotini, Tortellini or Linguini Pastas (Choose 2 sauces) Marinara, Pesto, Vodka Pink, Cabonara, or Alfredo Sauces
Potato Bar (Choose 1 Potato) Oven Roasted Red Bliss, Mashed Sweet, Garlic Mashed, or Baby Bakers with a Topping Bar to include Butter, Sour Cream, Cheddar Cheese, Bacon and Chives
(Choose 1 Vegetable) Grilled Zucchini and Squash, Asparagus with Lemon Essence, Dilled Baby Carrots, Italian Vegetable Blend, Country Green Beans
Chef’s Carving Station Upgrades & Additions
Prime Rib au jus Beef Tenderloin Leg of Lamb
Steak or Pork Roulade – stuffed with fresh spinach, red onions, minced garlic, fresh grated parmesan cheese, roasted red peppers, and sundried tomatoes. Very flavorful and colorful. Served in slices. Classic roulade style and ladled with the appropriate sauce.
Chaffered Entrée Addition (add one of the following to the above station)
Citrus or Dilled Hollandaise Salmon Parmesan Encrusted Chicken with Bruschetta Chicken Cordon Bleu Tilapia with Pineapple Salsa Tilapia El Durante
Italian Pasta Station upgrade
Chef Prepared Upgrade Chef prepares pasta and sauces to each person’s specification. Must allow an extra hour for this service. (Total of 2 hours of reception time devoted to food service) Adding a chef to this station is additional per 50 people.
Potato Bar Upgrade Potato Upgrade(includes all of the below) Gorgonzola, Mashed Yukon Potatoes Saffron infused Lyonnais Potatoes Cheddar, Onion Pirogues
Vegetable Stir Fry Station Upgrade (Choose one of the following) A generous display of fresh cut vegetables, sautéed in front of you and seasoned with Asian flare. This is a fabulous option to just having a basic prepared vegetable. It adds an entertainment edge and fills the air with wonderful aromas.
Adding a chef to this station is additional for chef per 50 people.
Soup Bar Options: Hearty Beef Barley, Chicken with Smoked Gouda and Artichoke, Cream of Mushroom, Tomato Basil, Old Fashioned Ham and Bean
New England Clam Chowder, Sherried Cream of Crab, Maryland Crab, Lemon Artichoke Seafood Bisque, Chicken Florentine with Tri-Color Tortellini
Chef’s Stations You may request that a chef be present at any of your stations. Adding a chef to any bar or station is additional for each chef per 50 people.
Lollipop Lamb Chop braised with Rosemary and fresh Garlic with Mint infused Crème Fraiche
accompanied by a Citrus Rockfish with a Blood Orange Beurre Blanc and served with a
Gorgonzola Mashed Potato & a medley ofseasonal Julienne Vegetables.
Tornados of Beef Tenderloin with a Black Truffle Shiraz reduction accompanied by
Chesapeake’s finest Jumbo Lump Crab Cake and served with a RoastedCorn & Tomato Confetti and
Purple Twice Baked Potato.
Free Range Chicken Breast slow roasted in a confit of fresh Vegetable accompanied by a
Seared Ahi Tuna on Grilled Leek Lemon Chiffanade and served withSaffron infused Lyonnaise
Potatoes & grilled Asparagus.
NY Strip loin (6 oz) seared to perfection served accompanied by aDiver Scallop and Prawn
served with Grilled Artichoke & Roasted Red Pepper Polentaand Lemon Zest Asparagus.
Salads ~ Garden Salad ~ Caesar Salad Spinach Salad w/ Mushrooms, Onions and Louisiana Bacon Dressing
Salad Upgrades ~ Cobb Salad with Toasted Pine Nuts, Bacon and Crumbled Bleu Cheese ~Strawberry, Spinach and Vidalia Onion Salad with Vidalia Dressing ~Blueberry and Toasted Pecans on Hearts of Romaine
Side Dishes ~ Grilled Zuchhini and Squash ~ Asparagus with Lemon Essence ~ Dilled Baby Carrots ~ Italian Vegetable Blend
~ Roasted Baby Bakers ~ Rice Pilaf
~ Twice Baked Potatoes
Soup ~Gazpacho with Lime Cream Sauce ~ Portabella Mushroom Chowder ~Gruyere Cheese and Beer Soup with Asparagus ~ Gumbo Ta-Ta Homemade Seafood Chowder or Cream of Crab Soup
We take pride in offering our customers the same quality of service whether we are catering a wedding, a corporate function or a backyard picnic. Carriage House Catering offers the finest food at reasonable prices. We are committed to outstanding customer service.