Cocktail Reception & Dinner

Passed Hors d’oeuvres
(Select Eight)

Hot Hors d’oeuvres
Coconut Shrimp with Pineapple & Cilantro
Miniature Crab Cakes with Red Pepper Aioli
Scallop Lollipops
Crispy Vegetable Spring Rolls with Honey & Soy Dipping Sauce
Monterey Jack Cheese Quesadilla with Roasted Corn Salsa & Cilantro Sour Cream
Petite Potato Pancakes with Spiced Apple Compote & Chive Sour Cream
Vermont Goat Cheese Quiche
Spanakopita with Minted Yogurt Sauce
Baked Mushroom Caps with Wild Mushroom Duxelle
Individual Roasted Patty Pan Squash with Ratatouille
Chicken Samosas with Cucumber & Basil Yogurt Sauce
Beef Satay with Mongolian BBQ Sauce
Chicken Satay with Thai Peanut Sauce
Grilled Tenderloin of Beef Crostini with Horseradish Crème Fraiche
Chorizo Strudels
BBQ Duck Nachos with Chorizo & Smoked Paprika Aioli

Cold Hors d’oeuvres
Bruschetta with Plum Tomatoes, Parmesan Cheese & Basil
Seared Sesame Tuna, Cucumber Julienne & Wasabi Tobiko
Taylor Bay Scallop Ceviche
Smoked Trout Canapé with Horseradish Cream & Roasted Beets
Salmon Tartar & Wakame Salad on a Cucumber Round
“BLT” Grape Tomato Filled with Arugula, Crisp Pancetta & Basil Aioli
Roasted Red Bliss Potatoes with American Caviar & Crème Fraiche
Smoked Salmon on Pumpernickel Round with Dill Sour Cream
Carpaccio of Beef on Rye Toast with Green Peppercorn Aioli
Tropical Crab Salad on Endive Spears
Proscuitto, Goat Cheese & Pequillo Pepper on Brioche
Fresh Mozzarella, Olive Tapenade & Basil Crostini
Curried Chicken Salad in a Phyllo Cup

Cocktail Reception Stations
The Following Stations are Included During the Cocktail Reception Hour

The Marketplace

Crisp Vegetable Crudités
English Cucumbers, Endive Spears, Breakfast Radishes, Pear Tomatoes
Gorgonzola & Roasted Garlic Dips

Fresh Fruit
Golden Pineapple, Cantaloupe, Honeydew, Strawberries
Seasonal & Tropical Selections

Selection of Fine Imported & Local Cheeses
Gorgonzola, Brie, Provolone, Dill Havarti, Sharp Cheddar, Vermont Goat Cheese
French Baguettes, Flatbreads & Crackers

Fresh Mozzarella, Tomato & Basil

Mediterranean Spiced Olives
Cerignola, Picholine, Kalamata, Niciose

Marinated Grilled Vegetables with Balsamic Syrup
Zuchini, Yellow Squash, Eggplant & Asparagus

Smoked Salmon
Red Onion, Capers, Chopped Egg Yolks & Whites, Dill Sour Cream, & Toast Points

Pasta Station
(Select Two)

Penne a la Vodka
Proscuitto & Spring Peas

Rigatoni Siciliano
Eggplant, Tomato & Basil

Orecchiette
Wild Mushrooms & Porcini Cream

Farfalle
Classic Pesto with Toasted Pine Nuts

Mediterranean Bar

Salumaria
Proscuitto, Capicolla, Mortadella, Hot & Sweet Sopressatta, Salami
Pepperocini, Cornichons & Caper Berries

Feta Cheese with Spicy Oregano Olive Oil

Local Fresh Ricotta with Cracked Black Pepper & Basil

Stuffed Grape Leaves

Marinated Artichoke Hearts & Sundried Tomatoes

Roasted Red Peppers & Basil

Assorted Dips
Babba Ghannooj, Tuscan White Bean Puree,
Humus, Basil Pesto, Kalamata Olive Tapenade, Sundried Tomato Pesto
Eggplant Caponata

Accompanied by:
Flavored Olive Oils
Lavash, Focaccia, Crostini, Tandoori & Naan Breads, Pita Chips, Grissini

Hot Buffet
(Select Four)

Cornmeal Fried Calamari with a Spicy Marinara Sauce

Eggplant Rollatine with Marinara Sauce & Parmesan Cream

Prince Edward Island Mussels in a White Wine, Garlic & Herb Broth

Sautéed Breast of Chicken with Artichokes, Roasted Peppers & Kalamata Olives

General TSO’s Chicken

Pork Scallopine with Wild Mushrooms in a Marsala Sauce

Italian Meatballs in a Marinara Sauce

Chicken Francaise with White Wine & Roasted Lemon

Chicken & Asian Vegetable Stir Fry with Steamed Jasmine Rice

Tenderloin of Beef Tips with Wild Mushrooms

Hot & Sweet Italian Sausage, Peppers & Onions

The Carvery
(Please Select Two)

Roasted Breast of Turkey
Giblet Gravy & Cranberry Citrus Compote

Bourbon Lacquered Loin of Pork
Spiced Apple Sauce

Maple Glazed Virginia Ham
Stone Ground Mustard

BBQ Braised Beef Brisket
Jalapeño Relish

Peppercorn Crusted Sirloin of Beef
Cabernet Demi Glace

Plated Dinner Service

Appetizer
(Select One)

Wild Mushroom & Goat Cheese Strudel
Hen of Woods, Oyster & Shitake Mushrooms with Vermont Goat Cheese in Crisp Phyllo Dough
Porcini & Chive Cream

Grilled Vegetable Napoleon with Fresh Mozzarella Basil & Red Pepper Oils

Jumbo Lump Crab Cake
Jicama, Shaved Fennel & Nappa Cabbage Salad
Sesame Vinaigrette

Grand Colonial Lobster & Shrimp Bisque

Seasonal Soup

Penne Pasta a la Vodka Sauce
Proscuitto & Spring Peas

Carpaccio of Beef with Arugula, Shaved Fennel Salad & Lemon Olive Oil

Sliced Imported Proscuitto with Basil Scented Melon Salad

Fire Roasted Pequillo Pepper filled with Herb Goat Cheese, Sliced Serrano Ham,
Olive Tapenade & Basil

Salad
(Please Select One)

Mixed Baby Greens
Lolla Rosa, Mizuna, Oak Leaf & Frisee
Tomatoes & Crispy Shallots
Spanish Sherry Vinaigrette

Traditional Caesar Salad
Garlic Croutons, Shaved Grana Padano & Parmesan Crisp

Roasted Red & Golden Beets with Vermont Goat Cheese
Frissee, Shaved Fennel & Candied Walnuts
Citrus Vinaigrette

Entrees
(Please Select Three)

Sliced Chateaubriand
Potato Gratin & Seasonal Vegetables
Cabernet Demi Glace

Citrus Crusted Snapper Fillet
Creamy Polenta, Fennel & Tomato Confit
Caper Beurre Blanc

Pan Seared Nova Scotia Salmon Fillet
Rice Pilaf & Seasonal Vegetable
Lemon Buerre Blanc

Oven Roasted Frenched Breast of Chicken
Wild Mushroom Barley
Marsala Sauce

Roasted Sirloin of Beef Au Poivre
Twice Baked Potato & Seasonal Vegetable
Cabernet Demi Glace

Parmesan Crusted Frenched Breast of Chicken
Herb Roasted Fingerling Potatoes & Broccoli Rabe
Thyme & Rosemary Scented Jus

Pan Roasted Pacific Cod Fillet & Spicy Jumbo Shrimp
Eggplant Caponata
Saffron & Caper Aiolis

Pan Seared Yellowfin Tuna
Soba Noodle & Asian Vegetable Salad in Sesame Vinaigrette
Wasabi Crème Fraiche

Grilled “Porterhouse” Pork Chop
Granny Smith Apple, Vidalia Onions & Savoy Cabbage
Calvados Sauce

As an Alternative to the Above Listed Entrée Selections
You May Choose One of the Following

Entrée Duet Plates
(Select one)

Roasted Breast of Chicken & Grilled Tenderloin of Beef
Whipped Potatoes & Seasonal Vegetable
Rosemary Scented Demi Glace

Grilled Tenderloin of Beef with Maryland Style Crab Cake
Asparagus & Whipped Potatoes
Merlot Demi Glace

Pan Seared Salmon & Sautéed Breast of Chicken
Rice Pilaf & Baby Carrots
Lemon & Herb Butter

Herb Crusted Breast of Chicken & Sautéed Red Snapper Fillet
Artichokes, Roasted Tomatoes, Olives & Capers
Basil Scented Beurre Blanc

Dessert
Grand Colonial Custom Wedding Cake
~
Chef’s Signature Petit Fours
~

Grand Finales
(Select One)

Vanilla Scented Crème Brulee
Mixed Berries

Chocolate Pots de Crème
Berry Salsa & Whipped Cream
Chocolate Dipped Strawberry

Warm Granny Smith Apple Strudel
Mulled Apple Cider Reduction
Candied Pecans & Vanilla Ice Cream

Lemon Tart
Fresh Berries & Whipped Cream
Raspberry Coulis

Poached Bartlet Pear
Citrus Mascarpone Filling
Port Wine Reduction

Grand Colonial Venetian Table
($8.00 additional per Guest)

Chocolate Fondue Fountain
Strawberries, Pineapple, Granny Smith Apples, Pound Cake, Biscotti
& Assorted Cookies

Assortment of Miniature Pastries
Chocolate Truffles, French Macaroons, Profiteroles, Lemon Tarts, Chocolate Torte, Walnut Tartlette, Raspberry Mousse Tart, Fruit Tartlette, Canollis Miniature Crème Brulees & Lemon Scented Pana Cotta Fresh Mixed Berries in Grand Marnier Syrup with Whipped Cream