Your Menu
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