Passed Appetizers
Tomato Bisque
“Shooters”
warm homemade tomato
soup served in slender shot glasses,
with miniature grilled cheese
sandwiches
Smoked Duck
Quesadillas
pulled duck, pepperjack cheese and scallions
served with Lime-Avocado Relish and Cumin Crème Fraîche
Virginia
Ham “Tapas”
shaved
Smithfield
ham and Manchego cheese on sourdough bread,
with Dijonnaise and snipped chives
Plated
Salad
Albemarle
Salad
baby greens with
julienned Granny Smith apples, halved black grapes, toasted
walnuts,
crumbled Queso Fresco and Honey Lavender Vinaigrette
Buffet Table
Smothered Colossal Shrimp
colossal shrimp cooked with bacon, onions,
bell peppers, paprika, and Tomato-Shrimp broth
Stone Ground White Cheddar Grits
Molasses and Bourbon-rubbed Pork Tenderloin
grilled and served
with Peach and Caramelized Onion Relish
Sugar Snap Peas and Baby Carrots
with Sage Brown Butter
Zucchini, Yellow Squash and Roma Tomato Strata
arranged
concentrically and dusted with basil and Parmesan—an elegant
casserole
Buffet Menu Two
Passed Appetizers
Tomato
“Bateaux”
oven-dried Roma tomatoes filled
with herbed goat cheese
and topped with Pecan Pesto
Mini-BLTs
with Basil Mayonnaise
Old
Bay
Crab “Pops”
lump crabmeat rolled in
Japanese breadcrumbs, flash-fried
and skewered on lollipop sticks,
with Jade Rémoulade dipping sauce
Plated Salad
“Sun”
Caesar
hearts of Romaine, imported
Parmesan and homemade croutons
tossed with Sun Dried Tomato
Caesar Dressing
Buffet Table
Cedar-planked Salmon
whole sides of salmon rubbed
with whole grain mustard and Tupelo honey
and roasted on aromatic boards
Grilled Marinated
Flank Steak
cooked medium rare, sliced
thinly and served on sizzling comals;
sided by Bourbon-Pecan Steak Sauce
Garlic Roasted New
Potatoes
with sweet onions & rosemary
Poached Asparagus
with Roasted Red Pepper Sauce
Heirloom Tomatoes
[seasonal]
a wide variety of unusual and
delicious vintage tomatoes, sliced and sided by
herbed olive oil, balsamic
vinegar, and sea salt
