| Buffet Selection A |
$60.00pp |
Bread and salad
Choose two stationary appetizers: crudités, fruit tray, spinach and artichoke dip, shrimp cocktail,
or baked brie with pecans, brown sugar, and figs
Choose one passed appetizer: mushroom-filled filo, seasonal bruschetta, crab-stuffed mushrooms,
spanikopia, or vegetable spring rolls
Choice of one starch: rice pilaf, roasted garlic potatoes, red smashed potatoes, or orzo pasta salad
Choice of one vegetable: vegetable medley, haricot vertes, or glazed carrots
Choice of two entrees: salmon with Hawaiian BBQ sauce, chicken roulade with garlic herb sauce,
marinated flank steak, or pork loin with apple chutney
Two-hour open bar |
| |
| Buffet Selection B |
$70.00pp |
Bread and salad
Choose three stationary appetizers: crudités, fruit tray,
assorted cheese tray, crab dip, baked brie with dates, honey and
almonds, hummus dip with pita points, or fruit salsa with fresh
tortilla chips
Choose two passed appetizers: mini crab cakes, shrimp and crab-stuffed
mushrooms, mini beef Wellington, beef and mushroom roulade, or roasted
vegetable and goat cheese crustini
Choose one potato: baked, mashed, roasted, or sweet
Choose one: rice or pasta
Choose one vegetable: vegetable medley, stuffed squash or pepper, steamed broccoli and
cauliflower, or steamed asparagus
Choose two entrees: stuffed chicken breast with jumbo lump crab imperial, beef tenderloin
with demi sauce, marinated pork chops with apple cider sauce, swordfish with peach salsa,
or eggplant vegetable lasagna
Two-hour open bar |
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| Buffet Selection C |
$80.00pp |
Bread and salad
Choose three stationary appetizers: crudités, fruit tray, imported cheese tray, lobster spring rolls,
shrimp tempura, tuna sushi rolls, beef ceviche with melba toast, or savory apple tartan
Choose two passed appetizers: prochutto wrapped asparagus in filo, yellow fin tuna sushi rolls,
duck confit on crustini, or pork dumpling
Choose one potato: baked, mashed, roasted, or sweet
Choose one: rice or pasta
Choose two entrees: stuffed flounder with crab and lobster, pork
tenderloin medallions with apricot glaze, beef tenderloin with roasted
garlic and shiitake mushroom demi-glaze, pesto-rubbed lamb chops, or
sliced duck breast with cranberry sauce
Two-hour open bar |
** Above prices do not include applicable 18% gratuity and Maryland State 5% Sales Tax
**
All weddings incur a facility fee according to the following schedule:
$1,200 for Fridays, $1,700 for Saturdays, and $1,200 for Sundays with brunch menus also available.
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Lunch Menu 
