3- Buffet Menu

Passed Appetizers

Asian Pear and Brie Melts

cracked pepper crostinis topped with caramelized onion,

diced Asian pears (an apple-pear hybrid), melted Brie and scallions

Bacon-wrapped Almond-stuffed Dates

Black & White Sesame Tuna

Yellowfin crusted with sesame seeds and seared to medium rare;

skewered and served with Dumpling Dipping Sauce

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Plated Salad

Albemarle Salad

baby greens tossed with julienned Granny Smith apples, halved black grapes,

candied walnuts, crumbled Farmer’s cheese, and Honey Lavender Vinaigrette

 

Buffet Table

Herb-Crusted Flat Iron Steak

cooked medium rare, sliced thinly and sided by Ginger Chimichurri Sauce

Old Bay Crab Cakes

sided by Five-herb Rémoulade

Basmati and Wild Rice Salad

with scallions, Italian parsley, pinenuts and dried cherries

Sugar Snap Pea Salad

with baby carrots and Creamy Tarragon-Shallot Dressing