Formal dinner service including:
A cocktail hour featuring a presentation of three
Passed or stationary hors d'ouevres.
A four hour open call bar
Champagne toast and wine service with dinner

ENTREES

Each dinner is complete with a choice of salad,
bread and butter, fresh vegetables and accompaniments.
The wedding cake is to be provided by the client and is served with chocolate dipped strawberries.

Chicken Anthony
Boneless breast of chicken topped with sautéed spinach,
pine nuts and a roasted red pepper coulis

Medallions of Beef
Three medallions of beef tenderloin pan seared medium rare
Accompanied by a Chanterelle mushroom demi glace

Caribbean Grilled Salmon
Fillet of salmon, char-grilled and basted with a citrus-rum-barbecue sauce, served with whipped sweet potatoes and
grilled corn and mango relish

Crispy Rockfish
Served over stir-fried vegetables with sticky rice
and potato crisp garnish

Chicken Annapolitan
Full breast of chicken topped with jumbo lump
crabmeat and a béarnaise sauce

Stuffed Flounder
Twin fillets of flounder stuffed with crab imperial

Herb Encrusted Filet Mignon
An 8-ounce filet of beef rolled in sun dried tomato
bread crumbs flavored with fresh herbs and Parmesan cheese, then pan seared medium rare

Chicken Picatta
Boneless breast of chicken, egg dipped and sautéed,
topped with a lemon sauce and capers

Grilled Filet of Tenderloin
With potatoes Anna and tomato-spinach butter

Crab Cakes Annapolis
Our house specialty prepared in the Maryland tradition

Pan Grilled Salmon
On creamed spinach with leek, tomato and fennel ragout
With fingerling potatoes

Grilled Swordfish
Over sun-dried tomato orzo and accompanied
by asparagus flan and haricots verts

For split entrées, limit (3) selections,
The highest priced entrée will be the menu price for each.

COMBINATION ENTREE DINNERS

Chicken Picatta & Jumbo Shrimp
Boneless breast topped with lemon sauce & capers
paired with three large crab imperial stuffed shrimp

Seafood Duo
Sautéed halibut topped with Asian glazed shrimp

Feather & Fin
Pan seared breast of chicken with a rich shrimp sauce and
fillet of Rockfish with cilantro and plum tomato relish

Filet Mignon & Chilean Seabass
Petit filet mignon topped with garlic herb butter and
Fillet of seabass with Asian glaze

Filet Mignon and Stuffed Shrimp
Petite filet mignon, pan seared and paired with two
jumbo lump crab Imperial stuffed shrimp

Maryland Mixed Grill
Petite crab cake, breast of chicken in Wye River
Marinade and fillet of mahi grilled in a
Chesapeake Bay compound butter

Tenderloin and Crabcake
Petit filet mignon and jumbo lump crabcake

For split entrées, limit (3) selections,
The highest priced entrée will be the menu price for each.

Wedding Packages are based on a minimum of 100 guests.
All Prices are per person. 20% Banquet Service Charge and 5% Maryland State tax will be applied to all Food and Beverage Charges. Some presentations may require an attendant at $100.00 each. Please inquire about your room rental fee.