| Steak Au Poivre On Skewers |
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strips of tenderloin are seared "au poivre" and skewered. presented with granny smith apple and smoked jalapenos salsa. |
| Chicken Club Points |
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grilled marinated boneless breast of cheese & short rib chicken with white cheddar cheese, sandwiches smoked bacon, garden fresh tomatoes and red-tipped lettuce layered on toasted pain de mie. cut |
| Cheese Grits Soufflé With Gulf Shrimp |
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light and fluffy cheese grits souffle presented in small ceramic dishes, topped with butter and herb gazed shrimp drizzled with creamy seafood gravy and served warm. |
| Pizzelle |
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miniature neapolitan-style pizza topped with fresh tomatoes, parmesan, and fresh basil served warm |
| Crudite |
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a colorful variety of lightly blanched seasonal vegetable accompanied by dill and mustard dip. the selection may be made from carrots, radishes, red peppers, asparagus, endive spears, and new white |
| Blue Pub Cheese With Fried Shallots |
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tangy house-made blue cheese spread topped with fried shallots. served with cornichons, pickled baby carrots, cocktail crackers and toast rounds |
| Maryland Crab Torta |
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flaked maryland crab, fresh dill, chevre, and cream cheese baked in a savory walnut crust. served with water crackers and pumpernickel toast rounds |
| Miniature Grilled Cheese & Short Rib Sandwiches |
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sourdough bread filled with pulled beef short ribs creamy bel paese cheese and pickled onions grilled until crisp and golden. cut into bite sized triangles and served warm |
| Grilled Shrimp With Soppressata |
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tangy house made blue cheese spreads topped with fried shallots, served with cornichons, pickled baby carrots, cocktails, crackers and toast rounds |
| Chicken Bisteeya |
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small phyllo pastries filled with a savory mixture of chicken breast, fully eggs, toasted almonds and moroccan spices, lightly dusted with confectioners sugar and served warm |
| Spinach Souffle Fritters |
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delicate spinach fritters sprinkled with parmesan and served warm |
