• Wedding Rehearsal Menu

  • Appetizers- Hors d’oeuvres-Lite Fare
    International Cheese, Fresh Vegetables and Fruit Display Served with Assorted Dips
    Hot Chesapeake Bay Crab Dip Served with French Bread Baguettes and Tortillas
    Artichoke with Fresh Spinach Dip Served with an Assortment of Fresh Breads

    Hors d’oeuvres
    (Priced Per Piece– Minimum 1 piece per guest)
    Clams Casino
    Imperial Crab Stuffed Mushrooms
    Oysters Rockefeller
    Jumbo Shrimp Cocktail
    Bacon Wrapped BBQ Shrimp
    Bacon Wrapped BBQ Scallops
    Bruschetta with Shrimp and Fresh Tomato
    Smoked Salmon Canapés
    Carriage House Petite Crab Cakes
    Fresh Spinach and Cheese Stuffed Mushrooms
    Swedish Meatballs
    Tomato and Fresh Basil Foccacia
    Assorted Mini Croissant Sandwiches
    Italian Sausage Marinara
    Coconut Shrimp with Raspberry Thai Sauce
    Raspberry Filled Baked Brie with Sliced Baguette and Fresh Fruit
    Chicken Satay with Asian Peanut Sauce
    Filet Crostini
    Asparagus Prosciutto
    Salmon Beggars Purse
    Dragonfly Shrimp

    Plated Combination Dinners
    Chef's Favorite

    Chef’s Favorite 5 oz. Center Cut Filet Mignon with Mushroom Madeira Sauce
    accompanied with a Carriage House Jumbo Lump Crab Cake Served with
    Roasted Red Potatoes and Vegetable Ratatouille

    Chicken and Sea Combo
    Parmesan Crusted Chicken Breast topped
    with a Fresh Tomato Bruschetta with
    Scallop and Shrimp Skewer
    Served with Rice Pilaf
    and Julienne Style Vegetables

    Holiday Feast
    Plated Dinners
    (Each Guest Picks their own entrée, pre-count is required)
    Plan 1
    ~King Cut Prime Rib au Jus~
    ~Carriage House Jumbo Lump Crab Cakes~
    ~ Salmon Oscar~
    Topped with Jumbo Crabmeat, Béarnaise Sauce and Asparagus

    Plan 2
     ~6 oz. Center Cut Filet Mignon with Mushroom Madeira Sauce~
    ~Chicken Chesapeake~
    Grilled Breast of ChickenTopped with Jumbo Lump Crab Imperial
    ~Fresh Pecan Crusted Rockfish~ 

    Plan 3
     ~Brown Sugar Glazed Grilled Delmonico~
    ~Tuscany Chicken Roulade~
    Chicken Breast Sautéed with Sun Dried Tomatoes, Garlic, Parmesan and Basil Finished with a Balsamic Glaze 
    ~Fresh Broiled Teriyaki L’Orange Salmon~

    Plan 4
    ~Greek Chicken Portabella~ 
    Portabella cap layered with Chicken Breast, Feta Cheese, Roasted Red Peppers, Sautéed Shallots
    & an Olive Tapenade, with a Greek Marinade
    ~Grilled Soy Ginger Marinated Beef Strip Loin~
    thinly sliced and drizzled with an herbed butter
    ~Tilapia topped with Dilled Hollandaise~ 
    Plan 5
    ~Top Round of Beef Roulade~
    Stuffed with Fresh Spinach, Shallots, Garlic, White Wine, Sundried Tomatoes and Asiago Cheese
    ~Chicken Cordon Bleu:
    Chicken Breast Stuffed with Ham and Swiss Lightly Breaded and Topped with a Light Dijon Cream Sauce~
    ~Broiled Filet of Haddock with Lemon Essence~

    Minimum Final Count is 25 for Plated Dinners
    6% MD State Sales Tax and 20% Gratuity will be added to final bill.

    Dinner Buffet

    Plan 1
    ~Chef’s Carving Station Featuring Prime Rib Au Jus
    Chicken Cordon Bleu: Chicken Breast Stuffed with Ham, Swiss Lightly Breaded
    and Topped with a Light Dijon Cream Sauce~
    ~Carriage House Shrimp and Scallops Sautéed Newburg
    Tossed with Roasted Red Pepper Rice Pilaf~
    ~Roasted Garlic Mashed Potatoes~
    ~Fresh Steamed Seasonal Medley of Vegetables~

    Plan 2
    ~Beef Tips in a Portabella Merlot Demi Glaze over Basmati Rice~
    ~Chicken Tuscany Roulade: Chicken Breast Stuffed with Fresh Spinach
    Roasted Red Peppers, Portabella Mushrooms & Parmesan
    Cheese Finished with a Light Balsamic Sauce~
    ~Fresh Atlantic Salmon with a Teriyaki Glaze~
    ~Roasted Garlic Mashed Potatoes~ 
    ~Lemon Zest Julienne Vegetables~

    Plan 3
     ~Top Round of Beef Roulade, Stuffed with Fresh Spinach, Shallots,
    Garlic, White Wine, Sundried Tomatoes and Asiago Cheese~ 
    ~Chicken Jean Marie: Chicken Breast Sautéed with Sun Dried
    Tomatoes, Fresh Parmesan, Basil, Olive Oil, Fresh Parmesan and Tossed with Penne Pasta~
    ~Broiled Haddock Filet with Hollandaise Sauce~
    ~Roasted Garlic Mashed Potatoes~
    ~Roasted Red Pepper and Garlic Green Beans ~


    All Plated and Buffet Dinners Include a Freshly Tossed Garden Salad with Assorted Dressings,
    Homemade Baked Bread, Coffee and Fresh Brewed Iced Tea and Dessert

    Minimum Final Count is 25 for Plated and 30 for Buffet

    6% MD State Sales Tax and 20% Gratuity will be added to final bill.

    www.carriagehouseinncatering.com