Hors d'oeuvres

Dinner Buffet

Dinner

Lunch

Brunch

Bar Services

Photo Gallery

Salads

Seasonal Greens with Roquefort, Walnuts and Pear Vinaigrette

Red and Green Leaf Lettuce with Goat Cheese and Tarragon Vinaigrette

Roasted Corn Salad with Grape Tomatoes, Red Onion and Basil Vinaigrette

Grilled Romaine Caesar with Parmesan, Pine Nuts and Oven Roasted Tomatoes

Chopped Wedge Salad with Applewood Smoked Bacon and Blue Cheese

Entrees

Grilled Pork Tenderloin

Pink Peppercorn Crusted Grilled Beef Tenderloin

Veal Tenderloin with Juniper Berries

Rosemary Crusted Leg of Lamb

Low Country Shrimp and Grits

Park Heights Crab Cakes

Oven Roasted Atlantic Salmon

Quail and Asiago Grits

Roasted Chicken Breast Stuffed with Spinach and Herbed Chèvre

Farfalle Pasta with Roasted Chicken

Sauces: Balsamic Reduction, Bearnaise, Rosemary Butter, Chimichurri, Asparagus Cream, Sauce Bordelaise, Sauce Chasseur, Tomato Saffron Cream, Sauce Fines Herbs

Sides

Gruyere Gratin Potatoes

Parsley Whipped Potatoes

Spring Vegetable Risotto

Blue Cheese Grits

Crushed Fingerling Potatoes

Lima/Leek Succotash

Vegetable Stir Fry

Ratatouille

French Green Beans

Wilted Spinach

Truffled Mac and Cheese

Grilled Asparagus

Sautéed Wild Mushrooms

Fresh Basil and Sun-Dried Tomato Orzo

Desserts

Double Chocolate Mousse Pie with Raspberry Coulis

Warm Bread Pudding with Crème Anglaise and Caramel

Cheesecake with Blueberry Compote

Key Lime Tart

Warm Apple Crostata with Cinnamon Crème Fraiche

Orange Almond Tort with Grand Marnier Whipped Cream