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


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