Stationary Hors d’oeuvre
Please select two of the following
International Cheese Arrangement
Fresh and Aged Cheeses displayed with Berries, Pears, Grapes
Flatbreads, Water Crackers and Toast Rounds
Cascade of Fresh and Grilled Vegetable Crudités
Red Bell Peppers, Yellow Squash, Broccoli Florets, Tear Drop Tomatoes, Baby Corn, Scallions, Carrot Matchsticks and Green Beans
Escorted by a Creamy Herb Dipping Sauce
Mediterranean Display
Baba Ganoush, Red Pepper Hummus, Tyrokavteri, Tzatziki and Greek Olives With Fresh Pita Triangles
Italian Presentation
Mushroom Crostini, Roma Tomato Bruschetta,
Roasted Red Peppers and Olives Bread, Rosemary Olive Oil Focaccia
Butlered Hors d’oeuvre
Please select six of the following
Delicate Vegetable Spring Rolls with Sweet and Sour Sauce
Classic Greek Spanikopita
Mini Chesapeake Lump Crabcakes with Spicy Remoulade
Fennel Marinated Feta, Tear Drop Tomato, Mint and Olive Skewers
Roasted Potato and Rosemary Focaccine
Chili Dusted Orange, Jicama, Cucumber Rounds
Chicken Yakatori w/Mushrooms Marinated in Mirin and Sake
Brie, Papaya and Onion Quesadillas
Pancetta Crisps with Cherve and Pear
Chicken Satay with Thai Peanut Sauce
Coconut Crusted Rock Shrimp w/Pineapple Apricot Dipping Sauce
Endive with Smoked Salmon, Lemon Oil and Cracked Black Pepper
Piri Piri Scallop Skewers with Roasted Red Pepper Salsa
Broiled Beef Filet with Salsa Verde Croutes
Calamari with Spicy Tomato Horseradish Sauce
Kennet Square Mushrooms filled with Italian Sausage
Vegetarian Sushi with Wasabi Soy Dipping Sauce
Korean Barbecue Skirt Steak with Apple in Bibb Lettuce
Smoked Trout Mousse Canapes
Pigs in a Blanket with Spicy Mustard
Dilled Shrimp Salad Canapes
Seared Scallops wrapped in Applewood Bacon
Dinner Service
Warmed LeBus Dinner Rolls with Sweet Cream Butter
First Course
Please select one
Mixed Greens Salad with BlueCheese,
Pecan Chips and Blueberry Vinaigrette
Fennel and Endive Salad with Orange Vinaigrette
Spinach Salad with Strawberries, Slivered Almonds
and Poppyseed Dressing
Caesar Salad with Homemade Croutons and Shaved Parmesan
An Array of Chilled and Hot Soups
Main Course
Please select one
Grilled Fanned Breast of Chicken w/Fried Capers, Lemon and Parsley
Grilled Szechwan Chicken Breast with Orange Ginger Vinaigrette and Scallions
Breast of Chicken baked with a Parmesan Crust and Plum Tomato Sauce
Pan Seared Chicken Breast with Red Peppers and Tarragon Butter
*Chicken Breast Sautéed with Truffles and Champagne Sauce*
Achiote Chicken Skewers with Guava Sauce and Cilantro
Grilled Chicken Escallops with Watercress Green Onion Mayonnaise
*Grilled Breast of Duck with Orange Ancho Chile Sauce*
Grilled Marinated Flank Steak with Roasted Shallot Vinaigrette
Roasted Prime Rib of Beef with Horseradish Crust
Seared Beef Roulade with Parmesan, Pignoli, Olives and Capers
*Peppercorn Crusted Tenderloin with Sherry Marjoram Pan Sauce*
*Maytag Blue Filet Mignon with Red Wine Demi Glace*
*Veal Saltimbocca finished with Sage and White Wine*
*Lamb Chops with Herb Vidilia Onion Compote*
*Lamb Au Poive with Balsamic Butter*
Grilled Fillet of Salmon with Smoky Sweet Barbecue Glaze
Jalapeno Basil Salmon Fillet with Creamy Lime Cilantro Sauce
Salmon Scented with Bay and Peppercorns, Drizzled with Olive Oil
and Dressed with Chervil
Sautéed Talipia with Olives and Cherry Tomatoes
*Sauteed Red Snapper Fillets with Toasted Almonds, Lime and Parsley*
*Steamed Red Snapper with Ginger, Citrus and Cilantro*
Fuisilli with Sauteed Eggplant, Pine Nuts, Capers and Currants
Five Cheese Ravioli with Aged Pecorino and Snap Peas
Asparagus and Gruyere Tart
Main Course Accompaniments
Please select two
Butternut Squash Puree with Orange, Ginger and Honey
Sautéed Frenched Green Beans with Shallot Butter
Steamed Petite Carrots with Parsley
Shaved Vegetable Salad with Olive Oil, Lemon and Shaved Parmesan
Zucchini Carpaccio with Lemon Juice, Sea Salt and Mint
Buttered New Potatoes with Chives
Herbed Quinoa
Wild and Brown Rice Pilaf with Cranberries
Cous Cous with Almonds
Roasted Four Potato Tower
Dessert
Wedding Cake
served on a Fruit Coulis Painted Plate and Garnished with Fresh Berries
Freshly Brewed Gourmet Coffee, Decaffeinated Coffee and Selection of Teas
Starting at $78..95 per Guest
Dinner Menu Details
Our Dinner Service is based on Four Hours of Event Service and a minimum of 100 Guests. You may choose to lengthen the event or alter our Package; prices will vary accordingly.
Our Menu
*Our menu items marked with an asterisk have an additional cost per person. These prices vary and will be quoted depending on market price.
We are happy to offer additional menu suggestions upon request.
The Bar
Our Package includes Soft Drinks, Cocktail Mixers, Garnishes and Ice.
We do not provide the liquor for your event. We can suggest experienced bartenders.
Service
We provide the utmost professional, polished and attentive service staff uniformed in full tuxedos. Full staff will be present for both served and buffet dinners. Staff is scheduled for a four-hour event. Additional charges will apply for events lasting longer than four hours.
Rental
Our Dinner Service includes fine white china, handsome flatware, attractive glassware, solid colored mid-length linen tablecloths and napkins, cloths and skirting for (1) stationary food table and (1 to 2) bars, and gorgeous buffet and service pieces. Additional costs would include rental of tables and chairs, additional linens and kitchen equipment such as ovens, depending upon availability of these items at your event’s venue.
Event Professionals
We have had the privilege of working with some of the top professionals
in the Hospitality Industry. We would be happy to recommend professionals to help you with out of town guests accommodations, flowers, decor, entertainment and music, photographs, valet service, etc. It would be our pleasure to secure these services for you as well to keep your planning and working with us at Herb Scott’s Catering a “one stop shop”
