Top Shelf Open Bar

Handmade Butlered Hors D'oeuvres
Grilled Loin of Pork Satays with Sun-Dried Cherry Apple Chutney
Miniature Maryland Crab Cakes with Tartar Sauce
BBQ Duck and Manchego Quesadillas with Salsa Fresca and Smoked Chile Cream
Mexican Smoked Cheese and Vegetable Spring Rolls with Guacamole Sour Cream
Skewered Sesame-Crusted Salmon with Orange Miso Sauce

Carving Station II
Hand Carved Magret Duck Breast, skewered and served with a trio of sauces: Balsamic Reduction, Apricot Sauce, Port Wine Reduction

Crudité
Marinated Cauliflower, Whole Asparagus, Baby Carrots, Tri-color Peppers, Broccoli Spears, Cherry Tomatoes and Button Mushrooms with a Garden Vegetable Dip

First Course
Tomato Herb Bisque with Lump Crabmeat

Main Course
6oz Grilled Petite Filet Mignon with Wild Mushroom Demiglace & 4oz Petite Maryland Lump Crab Cake with Brandy Corn Coulis

Accompanied by:
Parmesan Fresh Herb Risotto
Sautéed Broccoli Rabe with Garlic and Grated Pecorino
French Rolls and Butter Rosettes

Home-style Dessert Buffet
Apple Fruit Cobbler
French Silk Pie
German Chocolate Cake
Fresh Fruit Tarts

Wedding Cake
Carrot Cake with Cream Cheese Buttercream Filling
Columbian Coffees, Herbal Teas