• Wedding Reception Menu

  • (Priced per guest, minimum of 50 people)


    International Cheese, Fresh Vegetables and Fruit Cascade
    served with dipping sauces and gourmet crackers.

    Smoked Salmon Display
    Fresh Atlantic Salmon smoked to moist perfection.
    Garnished with course Mustard, grated Bermuda Onions, and Caper Aioli.

    Hot Chesapeake Bay Crab Dip

    Carved Rack of Lamb
    with Savory Rosemary Garlic Sauce.

    Sesame Seared Scallops and Ahi Tuna
    with Triple Dipping Sauces; Wasabi, Dijon, Lemon Dill Aioli and Samurai Orange.

    Carved Cheese Station
    Full wheels of Gorgonzola, Cheddar, Baby Swiss, Dill Havarti or Smoked Gouda
    Vegetable, Pork and Seafood served with Sweet & Sour and Hot Mustard. 

    Mediterranean Station
    Pepperoncini, assorted olives, cheeses and hearts of palm and artichoke served with fresh Artisan Breads

    Blue Point Oyster Station
    Oysters raw on the half shell, Oyster Imperial and Oyster Rockefeller


  • Filet Crostini
    Beef Tenderloin grilled and chilled served on a crisp French Crouton with Caper Aioli and Fresh Tomato.

    Dragonfly Shrimp
    A Spicy Prawn on a heart shaped Tortilla with Southwestern Aioli.

    Pork Tenderloin and Fresh Gingered Pear
    Sweet and Spicy!

    Jumbo Shrimp Cocktail
    Jumbo Prawns steamed and chilled, served with spicy cocktail.

    Oysters Rockefeller
    A shucked Blue Point Oyster baked in Seasoned Cream and Fresh Baby Spinach.

    Caribbean Herb Rubbed Pork Skewers
    w/ Ginger Pear Chutney- Caribbean Jerked Style
    Pork Tenderloin and Fresh Gingered Pear. Sweet and Spicy!


    Carriage House Petite Crab Cakes
    with a dollop of our house tartar atop.

    Brie Purses
    *Summer - Raspberry Melba *Fall - Apple and Caramel *Winter - Cranberry and Molasses *Spring- Strawberry and Honey
    Seasons are merely suggested themes. All types available year round.

    Asparagus Prosciutto

    Imperial Stuffed Mushrooms or Artichoke Hearts
    Stuffed with Crab Imperial and baked to perfection.

    Bacon Wrapped BBQ Shrimp

    Bacon Wrapped BBQ Scallops

    Tomato Foccacia
    with Shrimp and Fresh Grated Parmesan.

    Smoked Salmon Canapés
    toasted French rounds with Dill Aioli and Smoked Salmon.

    Coconut Shrimp
    with Raspberry Thai Sauce.

    Chicken Satay
    with Asian Peanut Sauce.

    Salmon Purse
    A purse of French pastry with a Dill Cream Cheese and Smoked Salmon.

    Chicken Quesadilla
    Seasoned Chicken Cheddar, and Monterey Jack Cheeses, finely diced Tomatoes, and Red Onions-served with Salsa,
    Guacamole, and Sour Cream.

    Tomato and Fresh Basil Foccacia

    Spinach and Cheese Stuffed Mushrooms
    Stuffed with smoked Gouda cheese. Baby Spinach, Yellow Squash, Red Onion, and aged fresh grated Parmesan.

    Tomato and Mozzarella Skewers
    Baby pearl fresh Mozzarella and Grape Tomatoes.

    Meatballs with your choice of sauce
    Tuscany, Samurai, Carolina, Swedish, and Greek.

    Crispy Ravioli
    With Alfredo and Marinara Dipping Sauces.

    3 Cheese Tortellini Tapenade
    Tapenade of three Olives and 3 Cheeses served like a pate' on Ricotta Stuffed Tortellini.

    All Beef Franks enCroute
    Rolled in Sesame seeded French pastry with BBQ and Honey Mustard dipping sauces.

    Gazpacho
    Chilled spicy and completely vegetarian shooters

     



  • ~A beautiful cascade of Domestic and Imported Cheeses, Fresh Seasonal Fruits
    and Chef chosen Crudités that will wow your guests with creative flare!

    Our three most popular Butlered Appetizers

    ~Filet Crostini

    ~Scallops wrapped in Apple wood Bacon brushed with Barbeque Sauce

    ~Your choice of our Brie Purse selections.

    ~Salad course is a Pear ‘n Walnut on Belgium Endive with Gorgonzola Vinaigrette

    Entrée selections: Choose one or two options:
    ~ Lobster and Petite Filet Mignon with oven roasted Red Potatoes and Seasonal Vegetables.

    *Mandarin Duck with Wild Rice and Seasonal Vegetables

    ~Canadian Dry Packed Scallops seared to perfection, 2 Crab stuffed Jumbo Shrimp,
    a petite Salmon Filet, and our signature Jumbo Lump Crab Cake


    ~Appetizers from package above AND

    ~Salad Course Garden Salad w/Homemade Tomato Vinaigrette Dressing or Fresh Tossed Caesar Salad

    ~Standard Station Buffet
    OR
    Entrée selections : Choose one or two options:

    ~Tuscany Chicken Roulade

    ~Parmesan Crusted Chicken Breast

    ~Cajun Tilapia

    ~Land & Sea Combination; Rumanian Tenderloin Chimichurri w/Scallop & Shrimp




  • 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

    Vegetable Bar

    (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.

    Marinated Grilled Chicken
    Seared Sea Scallops
    Jumbo Shrimp
    Lobster

    Adding a chef to this station is additional for chef per 50 people.

    Additional Options

    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

     

  • (Served from 11– 2)

    ~ Omelet Station ~

    ~ Crepe Station ~

    ~ Buffet ~
    Carved Ham
    Seasonal Quiche
    Pinot Grigio Poached Salmon
    Oven Roasted Home Fried Potatoes
    Farm Fresh Sausage Links
    Crispy Bacon
    Orange Poppy Seed Grilled Seasonal Vegetable

    ~ Chef’s Choice Pasta Station ~

    ~ Fresh Fruit Cascade and Homemade Pastry Station ~

    ~ Soup & Salad Station ~
    Assorted Fresh Greens topped with Pears, Walnuts & crumbled Bleu
    Cheese
    and Seasonal Soup du Jour

    ~ Assorted Juices, Coffee and Herbal Teas

     

    Menus are subject to change and pricing cannot be guaranteed more than one year from your event. All pricing is subject to 6% Maryland State Sales tax and 20% gratuity.