Farm-to-Table Menus

Our Local Farmers

  • Firefly Farms
  • P.A. Bowen
  • Anthill Farm
  • Anson Mills
  • Roseda Black Angus Farm
  • Springfield Farm
  • Hummingbird Farm
  • Chapel Country Creamery
  • Broadwater Creek farm
  • Monnett Farms

Farm Fresh Menus


  • Whole Milk Yogurt with House Made Dried Cherry and Pecan Granola
  • Baked Egg Shakshuka with Roasted Red Peppers and Heirloom Tomatoes
  • Gravlax from Scratch Norwegian Recipe, Homemade Rye, Sweet Mustard
  • Danish Pastry and Cinnamon Rolls
  • Seasonal Fresh Fruit and Berries

Bridal or Baby Shower

  • Mini Flatbread Pissaladeria Caramelized Onion and Portobello topped with Nicoise Olives and Parmesan 
  • Gulf Roasted Shrimp Salad Sliders
  • Thai Grilled Chicken
  • Greek Salad Cups
  • Pastry and Prociutto Wrapped Asparagus
  • Mini Decorated Cakes and Tarts

Spring Luncheon

  • Organic Kale and Greens Salad with Radishes
  • Organic Grilled Sliced Chicken Breasts with Chimmichurri
  • Poached Asparagus and Herbs with Shaved Parmesan
  • Roasted Heirloom New Potatoes with Rosemary, Garlic and Sea Salt
  • Homemade Naan Flatbread with Roasted Tomatoes and Olives
  • Strawberry Lemon Trifle

Early Summer Wedding

  • Street Taco Empanada Smoked brisket con carne with chimichurri and crema
  • Summer Maryland Corn Chowder Shooter
  • Lemony Grilled Shrimp
  •  Asparagus Greek Salad 
  • Annapolis Style 3 ounce Chesapeake Crab Cake
  • Seared Flank Steak on the Grill with Corn Salad
  • Homemade Delicious Warm Breads and Rolls
  • Fresh Berry Shortcake

Late Summer International Cocktail Party


It’s Tastier – Yummy Summer Dinner Buffet Menu…

Roasted tenderloin of beef, served with arugula pesto and béarnaise
Smokey grits and roasted shrimp
Zucchini roasted with cumin, served with fresh ricotta and mint
Leafy lettuce salad, tossed with summer herbs, blanched green beans and a French vinaigrette
Savory summer tomato tarts, flatbreads and dinner rolls

We Sustain the Local Economy – Late Summer Wedding Menu

Hors d’oeuvres, displayed
A selection of local, artisan cheeses – firefly farms, chapel creamery and cherry grove savory goat cheese cake with lemon and thyme sun-dried fruits and homemade crackers
Grilled baguette rusks, black olive tapenade, wild mushroom ceviche, sicilian caponata, beet hummus, fresh herbs

Passed hors d’oeuvres

Spicy tuna tartare on a cucumber “cracker”
Watermelon, feta and mint bites
Crab salad with lime and parsley, on an endive spear

late summer wedding dinner buffet menu

Chesapeake bay rockfish roasted with lemon, topped with lump crab sauteed with sherry
Gunpowder trading ranch bison mini burgers with truffle butter on brioche
Caprese salad: colorful assortment of sliced locally grown heirloom tomatoes, mozzarella and fresh basil, drizzled with olive oil and balsamic vinaigrette
Simple maryland summer corn salad
Savory summer rustic tarts and focaccia served with herb infused evoo

and for dessert…

Lemony lemon pound cake, macerated fresh fruits and berries, cherry compote, lemon curd and freshly whipped creme
Rustic peach, nectarine and plum tarts

It’s the Best of the Best – Rustic Italian Themed Wedding Dinner Menu

hors d’oeuvres, passed
Spring pea soup sips, drizzled with basil infused oil
Roasted delmarva shrimp, served with salsa verde

Hors d’oeuvres, displayed
A selection of local, artisan cheeses, firefly farms, chapel creamery and cherry grove lemon – thyme savory cheesecake
Locally sourced salamis, sun-dried fruits, rosemary marinated olives, an assortment of homemade crackers

“Crostini Bar” (make your own)

Tuscan caponata, wild mushrooms marinated in olive oil with thyme, beet hummus, fresh ricotta and zucchini roasted with fennel seed and cumin multi grain waffle wedges and grilled baguette

Summer wedding dinner buffet stations menu
Lasagna cupcakes
Roasted sage, brown butter, pumpkin and chevre
Eggplant romesco and smoked mozzarella
Heirloom tomato burrata (this one may also have sausage)
Shaved watermelon radish and fennel salad
Roasted farmers’ market vegetables
Chesapeake bay Rockfish, topped with jumbo lump crabmeat sautéed with sherry
Sea salt smashed double roasted potatoes, topped with crème fraiche , maiche and black olive chips
Simple leafy green salad, tossed with blanched green beans and a citrus vinaigrette
Savory summer tarts, focaccia and flatbreads, a rustic assortment presented with herbed butter and infused olive oil

And for Dessert…, attended dessert station

Gelatos, scooped to order with various flavors with fresh fruit toppings, chocolate sauce and candied thyme
Lavender shortbread cookies (some dipped in chocolate), italian baci, pine nut wedding cookies

It’s Fun!!…

Colorful and tasty passed hors d’oeuvres
Green chili pesto shrimp
Delmarva shrimp marinated in cilantro and green chili pesto
Mango and brie quesadillas topped with a spicy mango chutney, served on a swirly yellow platter
Indonesian pork satay with Bang – Bang peanut sauce, presented on an avocado tray covered with exploding noodles
Yummy bruschetta
Sun-dried focaccia diamonds topped with gorgonzola and parmesan cheese, caramelized onions, chopped tomato and fresh basil
Delicate endive spears with a dollop of curried chicken chevre, pistachio and fig wontons with spicy plum chutney

The above hors d’oeuvres are passed on color coordinated platters along with green appletinis

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