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Hot appetizers
- Oysters Bannister: crispy fried Rappahannock oysters layered on a sliced baguette with Smithfield ham and Boursin cheese
- Skewered Sate’ of Chicken: served with a spicy peanut ginger sauce
- Mini Eggplant: miniature eggplant parmesan served with marinara dipping sauce
- Mini Quiche: fresh baked, filled with cheese, egg custard and a variety of other fillings.
- Spanikopitas: feta cheese and fresh spinach baked in a buttery phyllo until golden
- Chicken Drummettes: spicy Buffalo wings and drummettes covered with a special Louisiana hot sauce
- Grilled Sausage Brochette: Italian sausage, sliced with roasted red and green peppers served with mustards
- Crab Dip in pastry cups: hot lump Chesapeake crab dip blended with cream, served in petite pastry cups
- Ham on Parker House rolls: baked ham and swiss stacked tall on Parker House rolls with a dijon poppyseed sauce
- Tyropitas: baked pastry triangles filled with savory delight of blended cream cheese and feta
- Mushroom Caps: Stuffed with cheese and crab
- Mini Beef Wellington: petite Filet and Pate’ Maison wrapped in flaky pastry
- Spinach and Artichoke Dip: fresh spinach and marinated artichokes served hot with sliced baguettes
- Petite Potato: twice baked red potatoes topped with fresh parsley
- Coconut Shrimp: plump Gulf shrimp in a coconut batter served with orange marmalade dipping sauce
- Sesame Chicken: medallions of chicken breast brushed with nutty sesame oil and a dash of teriyaki
- Cajun Cassoulet: Andouille sausage, lentils, shallots in a dijon cream sauce brimming in a phyllo cup
- Brochettes: premium chunks of beef or chicken, skewered with vegetable accents
- Southwest Spring Roll: spring roll with a twist-black beans, chorizo and cilantro
- Quesadilla: a cornucopia of cheeses, jalapeno peppers; available with smoked turkey or vegetarian
- Fresh Scallops: wrapped in bacon
- Cheese Puff: light and airy puff with cream cheese and fill filling
- Meatballs: tangy blend of beef and spices; available with a barbeque or Swedish sauce
Cold Hors d’oeuvres
- Steamed Jumbo Shrimp: chilled shrimp with spicy cocktail sauce and lemon, 15-20 count
- Asparagus Vinaigrette: chilled asparagus napped with herb vinaigrette, topped with toasted pinenuts
- Curry Chicken Salad: a blend of breast of chicken and diced fresh fruit tossed with curry and served on soft yeast rolls
- Chicken ala Carlisle: bite size squares of boneless breast of chicken massaged with olive oil and herbs, tossed with fresh vegetables
- Tarragon Chicken Croissants: petite croissants filled with Richmond’s classic tarragon chicken salad
- Smithfield Ham Biscuits: homemade biscuits chock full of Smithfield ham
- Smithfield Ham on Rolls: Smithfield ham on Parker House rolls
- Fresh Seafood Skewers: marinated Tiger shrimp and sea scallops on a bed of Radicchio
- Veggie Medallions: pinwheel sandwiches of sundried tomato Lavash bread with feta cheese blend and fresh spinach
- Oysters on the half shell (seasonal): served with lemon and cocktail sauce
- Smoked Salmon (minimum of 30 guests): velvety-textured, thinly sliced salmon fillet with party rye, onions, capers, diced egg and dill cream spread
- Cheeses Galore: assorted Domestic cheeses elegantly presented with crackers
- Garden Fresh Crudite: broccoli, Cauliflower, carrots, cucumbers, zucchini, bell peppers, cherry tomatoes with dressing
- Cherry Tomatoes: filled with Salmon Mousse
- Fresh Seasonal Fruits: served with powdered sugar
- Fresh Tortilla Chips: crisp flour tortillas with salsa fresca
- Crostini: thinly sliced French baguette slices layered with your choice of: Proscuitto-mozzarella-sundried tomato, Roasted red pepper-mozzarella-basil, Tomato-Mozzarella -fresh basil
- Fancy Schmancy Canapes: exquisite taste sensations of: Apricot with Boursin cheese, Asparagus in Proscuitto, Smoked Turkey Breast Cornets, Bleu Cheese in a Pastry Shell, Salmon Rose, Brie Cheese Wedge, Scallop Medallion, Smoked Duck
Presentation Displays
- Pasta Presentation (minimum of 50 guests)
- A combination of cheese tortellini with carbonara, penne pasta with marinara, Linguine Aglio Olio with toppings of Parmesan cheese with spring onions, sliced olives and diced Roma tomatoes and a bell pepper medley. Self serve presentation.
- Salmon Chaudfroid (minimum of 50 guests)
- Whole poached Atlantic Salmon decorated with gelatin, thinly sliced cucumber presented with diced hard boiled egg, capers, red onion and a dill cream
- Brie en Croute
- Baked Brie enveloped in puff pastry with fresh fruit filling served with sliced French baguette and garnished with seasonal berries, grapes and pineapple. Available one or two kilo bries
- Italian Antipasto
- Cured Italian meats and cheeses, Kalmata olives, pepperoncini peppers, roasted bell peppers and marinated artichoke hearts with vegetable garnish
- Fruits and Cheeses
- An exquisite array of beautifully arranged wedges, blocks and wheels of imported and domestic cheeses presented with assorted crackers, wafers and seasonal berries, fruits and grapes
- Mediterranean Platter
- Hummus, Kalamata olives, peppers, Armenian string cheese, feta, dolmades garnished with fresh veggies served with pita bread
- Bistro Display (minimum 50 guests)
- A display of miniature vegetables, Pate De Champagne and Truffle Mousse with dipping sauces and peasant and flat bread
- Rockfish Court Bouillon
- Whole poached Chesapeake Bay Rockfish glazed with tahini paste, decorated and served with baguette slices
Presentation Stations
- Carving Stations: served with assorted breads, mustard or horseradish sauce
- Chateaubriand (Tenderloin of Beef), available blackened
- Recommend one per 20 guests
- Roasted Top Round
- Recommend one per 75 guests
- Pork Tenderloin
- Recommend one per 20 guests
- Honey Glazed Ham
- Recommend one per 50 guests
- Smithfield Ham
- Recommend one per 50 guests
- Roast Pork Loin with apricot glaze
- Recommend one per 35 guests
- Roast Turkey with cranberry relish
- Recommend one per 50 guests
- Whole Pig spit roasted-outside only
- Recommend one per 100
- Chateaubriand (Tenderloin of Beef), available blackened
- Fajita Station
- Sliced seasonal beef and chicken, sizzled with roasted onions and peppers. Served with an array of condiments including guacamole, sour cream, black beans and grated cheese. Complete with flour tortillas.
- Crawfish Sauté
- Spicy Sautéed Crawfish cakes served with black bean and corn salsa
- Italian Pasta Station
- An assortment of tricolor tortellini, penne rigate and linguine sautéed to order with marinara or alfredo sauce topped with mushrooms, parmesan cheese, onion medley, bell peppers, olives, diced Roma tomatoes, Italian sausage.
- Vegetable Stir-Fry Station
- An array of Oriental vegetables and spices including snow peas, bean sprouts, yellow squash, zucchini, fresh ginger, broccoli florets, mushrooms finished with soy sauce. Chicken or Beef available. Served with steamed rice.
- Seafood Sauté Stations
- Lump Crabcakes with Poblano pepper and roasted corn relish on sliced French baguette
- Softshell Crabs with tartar sauce on Texas Toast points
- Oyster Fritters with tartar sauce on Texas Toast points (outside only)
- Provencal Station
- The classic Provencal sauce of olive oil, garlic, Roma tomatoes and white wine tossed with Kalamata olives, capers, thinly sliced, yellow-fin tuna or jumbo shrimp sautéed to order and served over rice
- Caesar Salad Station
- The original Caesar Salad created to order, tossed in a large wooden bowl and finished with anchovies and Romano cheese
- Uniformed Chef Additional Stations: Minimum of 100
Casual Fare
- Tarragon Chicken Salad: tossed with diced apples and English walnuts
- Plain and simple, like Mom’s: chicken salad, tuna salad, egg salad
- Potato Salad: old fashioned style
- Carlisle’s Potato Salad: a light blend of sour cream, onions tossed with warm redskin potatoes topped with crisp bacon crumbles
- Coleslaw: minced cabbage with touch of vinegar and mayonnaise
- Thai Coleslaw: cabbage, peanuts and a sesame zing
- Tortellini Salad: cheese filled pasta tossed with peppers, olives and a basil vinaigrette
- Greek Penne: penne tossed with feta, Kalmata olives, pepperocini peppers, roasted red peppers; topped with a dolmade
- Spicy Chinese noodles: angel hair noodles with sesame sauce, bell peppers
- Fresh Fruit Salad: seasonal selection
- Tomato, Mozzarella, Basil: sliced ripe tomato and fresh mozzarella sprinkled with basil and extra virgin olive oil
- Broccoli Salad: florets of Broccoli tossed with bacon crumbles and a parmesan cheese dressing
- Seafood Salad: a toss of shrimp and Chesapeake Bay Crabmeat with seashell pasta and a spicy sauce
Dinner Items
- Salads
- Classic Caesar
- Mesclun greens topped with mandarin oranges, toasted almonds
- Boston, Watercress and Radicchio topped with sautéed shitake mushrooms with feta dressing
- Vegetables
- Sautéed Spinach with red onion
- Fresh Asparagus (chilled or steamed)
- Broccoli Florets with red bell pepper strips
- Stemmed Baby Carrots
- Ratatouille
- Sautéed Bochoy
- Green Beans Almandine
- Snow pea pods with walnut butter
- Seasonal Vegetable Medley
- Starches
- Basmati Rice
- Rice Pilaf
- Butter Noodles with fresh herbs
- Herbed Orzo
- Penne Pasta with light Roma sauce
- Roasted Red Potatoes
- Herb Pan Sautéed Potatoes
- Baked Potato
- Twice Baked Potato
- Entrees
- Beef Filet with burgundy demi glace
- Seared teriyaki beef flank steak
- NY Strip Steak with sautéed mushrooms; 8 or 12 oz cut
- Sautéed Chesapeake Bay Backfin Crabcakes with roasted corn and pablano relish
- Chicken or Veal Piccata
- Chilean Sea Bass with light cream verblanc
- Baked Fillet of Rockfish with Roma tomato salsa over polenta
- Herb Crusted Rack of Lamb
- Chicken Cordon Bleu
- Pan seared Jumbo Shrimp with sesame garlic sauce
- Grilled Fillet of Salmon with lemon dill sauce
- Pork Loin with cranberry nut chutney
- Herb crusted Pork Tenderloin with orange Dijon sauce
Desserts
- Buffet Selections
- Assorted Mini Pastries: creme puffs, chocolate dipped cannoli, lemon bars, tartlets
- Mini Cheesecakes: assorted flavors
- Long Stem Strawberries (seasonal): dip your own in chocolate fondue
- Homemade Tarts: Chocolate, Lemon Chess, Pecan, Coconut, Fresh Fruit
- Pound Cake: the old fashioned version with a twist - cream cheese, marble, lemon, mandarin orange
- Dessert Breads: dense breads with a distinctive flavor; apricot nut, pumpkin and banana nut
- Assorted Cookies: chocolate chip, peanut Butter, oatmeal
- Old Fashioned Brownies
- Station Selections (chef required)
- Bananas Foster: bananas sautéed in butter, brown sugar, cinnamon and banana liqueur, flambéed with rum and served over vanilla bean ice cream
- Cherries Jubilee: flambéed with rum, served over vanilla bean ice cream
- Served Selections
- Death by Chocolate
- Key Lime Pie
- Berry Cream Flan
- Raspberry Cheesecake
- Apple Cinnamon Cake
- Vanilla Cheesecake with topping
- Strawberry Shortcake
- Cinnamon Apple Bread pudding with bourbon cream sauce
Beverages
- Package 1: Non-alcoholic beverages/self service
Choose 2 of the following:- Sodas: Coke, Diet Coke, Sprite
- Waters: Spring, Flavored
- Lemonade
- Ice Tea
- Fruit Punch
- Package 2: Wedding Receptions/Corporate Functions
Package 1 above and- Bottled Beer: Domestic Light and Regular
- Wine: House Red and White
- Package 3: The Ultimate
- Sodas: Coke, Diet Coke, Sprite
- Mixers: Tonic, Ginger Ale, Soda Water
- Juices: Orange, Grapefruit, Cranberry
- Beer: (Choose 2) Bud, Bud Light, Miller, Miller Lite, Heineken, Amstel Light
- Wine: (Choose 2) Chardonnay, Zinfandel, Merlot, Cabernet
- Liquors: Vodka, Gin, Rum, Bourbon, Scotch
- Package 4: Host-provided alcohol
- Sodas: Coke, Diet Coke, Sprite
- Mixers: Tonic, Ginger Ale, Soda Water
- Juices: Orange, Grapefruit, Cranberry
- Bar Fruit, Ice, Beverage napkins
- Package 5: Service only (Recommend one station per 100 guests)
- Includes glassware, one bartender per 100 guests, ice, table, linens, appropriate fruit garnish. Client provides all products.
- Package 6: Champagne Toast including glassware with Sparkling Cider option
- All packages are priced “per person” and are based on a three hour event; add 25% for each hour thereafter.
- Culinary Connection is a licensed & insured caterer w/ the Alcoholic Beverage Control
- All packages include disposal clear plastic beverage cups
