Passed Hors D'Oeuvres
1. Jumbo shrimp with cocktail sauce
2. Mushroom caps with crab imperial
3. Miniature beef wellingtons
4. Bruschetta with roasted peppers and mozzarella
5. Grilled shrimp with cajun remoulade
6. Miniature dijon and thyme crab cakes with citrus mayonnaise


Stationary Hors D'Oeuvres
1. Imported and domestic cheese display
2. Vegetable display
3. Fruit display
4. Lobster bisque martinis


First Course
1. Caesar salad
2. Bread and butter


Entree
1. Chesapeake crab cake
2. Filet mignon with wild mushroom sauce


Vegetables
1. Red skinned roasted potatoes
2. Parmesan green beans


Dessert
 1. Funfetti cake with buttercream filling
2. Chocolate cake with chocolate mousse and raspberry filling
3. Chocolate covered strawberries
4. Coffee and tea station


*Vegetarian, vegan, gluten free and dairy free options available by request only by contacting Jenna at 443-400-1009.
*Any special requests must be provided prior to the event date. No special requests or substitutions can be made at the event.