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Spring/Summer

Passed Appetizers

Chicken Negimaki Skewers

Boneless oriental marinated breast rolled in sesame seed

Served with peanut dipping sauce

Maryland Crab Balls with Spicy Cocktail Sauce – an expected local treat!

Flank Steak Roulades

Grilled strips of flank steak brushed with pesto wrapped around roasted red pepper

Tomato Avocado Toast

Crisp Sliced Baguette with Avocado Spread and Ripe Tomatoes  

Rustic Charcuterie Displayed on Wooden Boards and Porcelain Platters

Thinly Sliced Spanish and Italian Meats

Italian Aged Prosciutto, Jamon Serrano, Italian Coppa, Cured Salami

An Assortment of Imported Cheeses

Wedding Buffet

Green Salad Confetti of Asparagus, Beets, Strawberries, Peppers and Raspberry Vinaigrette

A beautiful bowl of luscious summer bounty

Eastern Shore Heirloom Tomatoes Yellow and Red with Buffalo Mozzarella, Basil, Olive Oil Drizzle

Layered on a platter with fresh basil sprigs

Chardonnay Marinated Beef Tenderloin Served with Horseradish Sauce Garnished with Thinly Sliced Onions and Capers

Seared then grilled a perfect medium rare

Summer Chicken Mirabelle Sautéed Boneless Breasts with Fruits

Mirabelle sauce of wine, capers and brown sugar

Haricot Verts Tossed with Rosemary Roasted New Potatoes

Breads Basket with Olive Oil Fresh Rosemary Bread, Petite Corn Scones and Rolls

Fall/Winter

Creative Stations Wedding

Passed Signature Cocktail

Mango Champagne Bellini – Bride

Savory Old Fashioned – Groom

Waiter Passed Appetizers

Bacon Wrapped Sea Scallops on Bamboo Skewer

Crispy Asparagus Straws prosciutto and puff pastry

Grilled Cheese and Tomato Sandwiches

Mac and Cheese Bites – Cheesy favorite Mac n Cheese

Mini Maryland Crab Cakes—served warm with cocktail sauce

Italian Market Cheeses and Cured Meats

Tuscany Station Displayed on wooden boards and platters

Sliced Prosciutto, Italian Coppa, Salami, Mortadella

Montasio, Italian Goat Cheese, Asiago, Piave Vecchio, Parmesan Reggiano Cheeses, Double Cream Brie, European Olives, Roasted Pepper Tapenade – Italian Thin Wafers, Milton’s Sea Salt, Cheese Straws

Garnished with Champagne Grapes and Strawberries

From the Surf

Chesapeake Roasted Herb Salmon

Marinated and topped with Fresh Chopped Herbs with Creamy Dijon Dill Sauce

Potatoes Lyonnaise

Crusty Breads

From the Turf

Organic Salad

Organic Greens with  Roasted Asparagus, Kitchen Pickled Red and Yellow Baby Beets, Grilled Parmesan and Citrus Vinaigrette

Grilled Lemon Chicken Piccata

Capers, Lightly Floured Boneless Chicken and Chardonnay Beurre Blanc

Farmers Market Succotash

Lightly Sautéed Assortment of the Freshest Vegetables of the Season

Spring/Summer

Passed Appetizers

Chicken Negimaki Skewers

Boneless oriental marinated breast rolled in sesame seeds

Served with peanut dipping sauce

Maryland Crab Balls with Spicy Cocktail Sauce – an expected local treat!

Flank Steak Roulades

Grilled strips of flank steak brushed with pesto wrapped around roasted red pepper

Tomato Avocado Toast

Crisp Sliced Baguette with Avocado Spread and Ripe Tomatoes  

Rustic Charcuterie Displayed on Wooden Boards and Porcelain Platters

Thinly Sliced Spanish and Italian Meats

Italian Aged Prosciutto, Jamon Serrano, Italian Coppa, Cured Salami

An Assortment of Imported Cheeses

Shaved Parmigiano Reggiano, Soft Montasio, Italian Goat Cheese, Asiago, Piave       

Vecchio

Country Park Avenue Pate

Dijon, Cornichons and Sliced Baguettes

European Olives, Roasted Peppers Tapenade, Kitchen Pickles

An Assortment of Crackers, Wafers and Breads

Wedding Buffet

Green Salad Confetti of Asparagus, Beets, Strawberries, Peppers and Raspberry Vinaigrette

A beautiful bowl of luscious summer bounty

Eastern Shore Heirloom Tomatoes Yellow and Red with Buffalo Mozzarella, Basil, Olive Oil Drizzle

Layered on a platter with fresh basil sprigs

Chardonnay Marinated Beef Tenderloin Served with Horseradish Sauce Garnished with Thinly Sliced Onions and Capers

Seared then grilled a perfect medium rare

Summer Chicken Mirabelle Sautéed Boneless Breasts with Fruits

Mirabelle sauce of wine, capers and brown sugar

Haricot Verts Tossed with Rosemary Roasted New Potatoes

Breads Basket with Olive Oil Fresh Rosemary Bread, Petite Corn Scones and Rolls

Fall/Winter

Creative Stations Wedding

Passed Signature Cocktail

Mango Champagne Bellini – Bride

Savory Old Fashioned – Groom

Waiter Passed Appetizers

Bacon Wrapped Sea Scallops on Bamboo Skewer

Crispy Asparagus Straws prosciutto and puff pastry

Grilled Cheese and Tomato Sandwiches

Mac and Cheese Bites – Cheesy favorite Mac n Cheese

Mini Maryland Crab Cakes—served warm with cocktail sauce

Italian Market Cheeses and Cured Meats

Tuscany Station Displayed on wooden boards and platters

Sliced Prosciutto, Italian Coppa, Salami, Mortadella

Montasio, Italian Goat Cheese, Asiago, Piave Vecchio, Parmesan Reggiano Cheeses, Double Cream Brie, European Olives, Roasted Pepper Tapenade – Italian Thin Wafers, Milton’s Sea Salt, Cheese Straws

Garnished with Champagne Grapes and Strawberries

From the Surf

Chesapeake Roasted Herb Salmon

Marinated and topped with Fresh Chopped Herbs with Creamy Dijon Dill Sauce

Potatoes Lyonnaise

Crusty Breads

From the Turf

Organic Salad

Organic Greens with  Roasted Asparagus, Kitchen Pickled Red and Yellow Baby Beets, Grilled Parmesan and Citrus Vinaigrette

Grilled Lemon Chicken Piccata

Capers, Lightly Floured Boneless Chicken and Chardonnay Beurre Blanc

Farmers Market Succotash

Lightly Sautéed Assortment of the Freshest Vegetables of the Season

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