~Limoncello Champagne Cocktail~
CRAB AND SHRIMP TORTA
Blue Crab and chopped Shrimp blended with Eggs, Cheese and Herbs, baked on a savory crust and served with grilled Ficelle and assorted Crackers
PAN SEARED CHESAPEAKE BAY ROCKFISH
Fresh Chesapeake Bay Rockfish lightly Seasoned and Pan Seared, presented atop a nest of Whipped Yukon Gold Potatoes with Brown Butter and Fried Leeks
SPRING CHICKEN SALAD WITH CRUNCHY VEGGIES
Roasted Chicken shredded and tossed with chopped Bok Choy, Red Bell Pepper, Watercress, Scallions and Cilantro, Lightly dressed with a Sesame Ginger Vinaigrette
BEEF ASPARAGUS
Crisp Asparagus Spear with Caper aioli wrapped in thinly sliced Beef
GRILLED VEGETABLE PASTA SALAD
Grilled Vegetables tossed with Penne Pasta, Fresh Basil, Parmesan Cheese and Balsamic Vinaigrette
SPRING GREENS
Boston Bibb Lettuce with fresh Edamame, Snow Peas and Pea Shoots, Dressed with a Citrus Vinaigrette and sprinked with Chives and Parsley
FARMERS MARKET OF CRISP VEGETABLES
Carrots, Celery, Red, Yellow and Green Pepper Strips, Broccoli, Green Beans, Cauliflower and Sweet Cherry Tomatoes, Offered Caper Dip and Spinach Dip
CORNUCOPIA OF STRAWBERRIES
An Array of Fresh, Ripe Strawberries, Offered with Powdered Sugar, Brown Sugar and a Citrus Dipping Sauce
WEDDING CAKE
White Chiffon Cake Layers filled with a sweet and tart Lemon Curd, Iced in Buttercream