Cuisine

Hors d’oeuvres Reception Packages


The Roosevelt
  • Fresh Seasonal Fruits
  • Assorted Gourmet Cheeses of Baby Swiss, Cheddar, Fontina and Havarti
  • Brie en Croute Baked in Phyllo Dough with Almond and Amaretto
  • Roasted Vegetable Crudités with Ranch Dip
  • Maryland Style Crab Balls
  • Carved Roasted Steamship Round of Beef
  • Artichoke Hearts with Boursin Cheese & Toasted Crumbs
  • Mashed Potato Bar: Served in Martini Glasses with
  • Assorted Toppings of Bacon Crumbles, Cheese, Chives and Sour Cream
The Richmond
  • Fresh Seasonal Fruits
  • Assorted Gourmet Cheeses of Baby Swiss, Cheddar, Fontina and Havarti
  • Brie en Croute Baked in Phyllo Dough with Almond and Amaretto
  • Roasted Vegetable Crudités with Ranch Dip
  • Jumbo Shrimp served with Cocktail Sauce
  • Carved Virginia Baked Ham on Yeast Rolls with Swiss and Poppy seed Dressing
  • Cider Laced Pork Loin Medallions with Apple Wood Bacon Wrap
  • Chicken Fritters with Grain Mustard Sauce
The Virginian
  • Fresh Fruits and Assorted Cheeses Display
  • Vegetable Crudités with Ginger Dipping Sauce
  • Baked Spanakopita with Feta Sauce
  • Portabella Caps stuffed with Roasted Red Peppers
  • Shrimp in Boursin Cheese Purses
  • Scallops Wrapped in Bacon
  • Teriyaki Marinated Beef Sate Skewers
  • Crispy Chicken Wings with Ginger Lime Sauce
  • Warm Mushroom Tartlets
The Landmark
  • Fresh Fruits and Assorted Cheeses Display
  • Vegetable Crudités with Ranch Dip
  • Roast Top Round with Sherry Mushroom Sauce served on Hard Rolls
  • Warm Swedish Meatballs
  • Petite Chicken Salad Croissants
  • Skewered Tortellini with Garlic Dipping Sauce