Catering Menu

Catering Menu Option #1 – $35.00 Per Person
~This Menu is offered in Plated or Buffet Style Service~

Catering Menu Option #2 – $41.00 Per Person
~This Menu is offered in Plated or Buffet Style Service~

Catering Menu Option #3 – $50.00 Per Person
~This Menu is offered in Plated or Buffet Style Service~

Catering Menu Option #4 – $30.00 to $65.00 Per Person
~Price Depends on Stations Selected~

Dessert Menu – $4.50 to $7.50 Per Person
~Depending on Style of Service and Desserts Selected~
~This Menu is offered in Plated or Buffet Style Service~

Beverage Menu – Prices Vary Depending Upon Selection

Services Fees


Catering Menu Option #1 $35.00 Per Person
~This Menu is offered in Plated or Buffet Style Service~

Passed Hors d’oeuvres – Please Select 2
– Items marked with an * will incur Additional Charges

Vegetarian

  • Spanakopita – Spinach and Feta Cheese wrapped in Phyllo Dough
  • Twice Baked Red Bliss Potatoes – Scallion, bacon, and White Cheddar in the Filling
  • Eggplant and Tomato on Foccacia cut into diamonds with Fresh Buffalo Mozzarella
  • Smoked Tomato and Local Goat Cheese Bite Sized Bruschetta
  • Vegetarian Dolmades
  • Roasted Pepper and Cucumber Sandwiches with Caper Spread on Pumpernikel
  • Mushroom Ragout Tartlet
  • Heirloom Tomato Mousse in Phyllo Cup topped with Basil and Shaved Parmesan
  • Brie and Raspberry Phyllo Log
  • White Corn Flap Jack topped with Snap Pea Mousse and Chopped Egg
  • Cromini Mushroom stuffed with Spinach and Feta Cheese
  • Grilled Squash Canapé piped with Fresh Tarragon Goat Cheese
  • Gazpacho Shooters garnished with Pesto
  • Maytag Blue Cheese Pasted Concord Grapes
  • Mint and Glass Noodle Rice Paper Spring Roll – not fried
  • Polenta Cardamom Canapé with Fig and Green Tomato Jam

Land Animals

  • Piped Tarragon Chicken Salad on a Crispy Crostini
  • Buffalo Chicken Toast Point with Blue Cheese Spread
  • Fresh Curry Chicken Sate
  • Crispy Plantain covered with Pico de Gallo Free Range Chicken
  • *Cromini Mushrooms stuffed with Pumpernickel Duck Confit
  • Andouille Sausage wrapped in Puff Pastry and topped with Mustard Cream
  • Local Pork and Sambuca Scented Spinach Lollipop
  • VA Shaved Ham wrapped around Herb Borsin Cheese and Black Olive and Sliced
  • Prosciutto Wrapped Asparagus
  • Sliced Beef Tenderloin on Charred Baguette with Pepper Salsa
  • Asian Marinated Local Beef Sate
  • Beef Dolmades
  • *Beef Carpaccio on a Apple Cookie with Sage Nutmeg Cream Fraiche

Sea Creatures

  • Shrimp and Roasted Pepper Salad served in Spoon
  • Forked Shrimp with Cocktail Crème Fraiche
  • Local Crab Cajun Deviled Eggs
  • Mini Crab Cakes with Lemon Caper Aioli
  • Apple Wood Smoked Bacon wrapped around a Day Boat Scallop
  • *Seared Scallop on Blue Potato Chip with Avocado Mint Puree
  • *Half a New Zealand Green Lip Mussel with Herb and Onion Chutney
  • Salmon Roe and Smoked Salmon on a Squash Canapé
  • Smoked Salmon Dill Mousse Piped in Belgium Endive
  • *Caviar placed on Mini Whole Wheat Bellini with Chambord Cream
  • *Sashimi Tuna .75″ dice skewered with Wakame Seaweed
  • *Fresh Yellow Fin Tuna on a thick Cucumber Medallion with Soy, Sesame, and Wasabi
  • Seared Swordfish on a Fork wrapped with Wilted Chives

Stationary Hors d’oeuvres – Please Select 1
– Items marked with an * will incur Additional Charges

  • European Cheese Display served with Gourmet Crackers, Dried Fruit, and Candied Nuts
  • Organic Vegetable Crudités served with Olives, Pepperocini, and Smoked Blue Cheese Dip
  • Seasonal Exotic Fruit Display served with Berry Yogurt and Bamboo Spears
  • Spinach and Artichoke Dip, (warmed or chilled), served with Tomato Salad, Toasted Pita Chips, Crostinis, and Organic Tortillas
  • *Cold Smoked Salmon Platter with Marinated Red Onion, Capers, Local Egg, Dill Cream, Gourmet Crackers, and Mini Bagels
  • *Maryland Spicy Crab Dip, (warmed or chilled), served with Tomato Salad, Toasted Pita Chips, Crostinis, and Organic Tortillas

Plated Salad – Please Select 1 
– Items marked with an * will incur Additional Charges
– Salads are often Pre Plated at the Table when guests arrive into the event space
– Served with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate

  • Spinach tossed in a Creamy Peppercorn Dressing topped with Plumped Tart Cherries, Toasted Almonds, and Marinated Onions
  • Local Watercress tossed in a Creamy Tomato Cumin Dressing topped with Feta Cheese and Charred Vidalia Onions
  • Green Leaf Lettuce tossed in Creamy Pesto Dressing topped with Grilled Red Peppers, Local Corn, and Crispy Tortillas
  • *Mesclun Greens tossed in a Creamy Lemon Poppy Seed Dressing with Strawberries, Yellow Pear Tomatoes, and Crispy Carrots
  • *Arugula and Spinach tossed in Creamy Smoked Blue Cheese Dressing with Grapefruit, Roasted Red Peppers, and Toasted Pistachio
  • *Baby Green Leaf Lettuce tossed in a Creamy Apple Cider Vinaigrette with Sautéed Pears, Ruby Beets, and Candied Pecans
  • Mixed Local Greens tossed in Balsamic Vinaigrette with Shaved Onion and Grape Tomatoes
  • *Boston Lettuce tossed in a Citrus Herb Vinaigrette with Tarragon Rye Croutons, Shaved Fennel, and Blackberries
  • Arugula tossed in Sundried Tomato Vinaigrette topped with Crispy Capers, Black Olives, and Crispy Wheat Straws
  • *Local Baby Red Oak Lettuce tossed in Raspberry Champagne Vinaigrette with Roasted Fennel, Local Goat Cheese, and Fresh Raspberries
  • *Mixed Local Greens tossed in Orange Cinnamon Vinaigrette with Watermelon, Grilled Scallion, and Queso Fresco
  • Butter Head Lettuce tossed in Artichoke Vinaigrette topped with Grilled Artichokes, Roasted Peppers, and Crispy Leeks
  • Grandale Caesar Salad with Herb Croutons and Anchovy

Buffet or Plated Style Entrees – Please Select 2
– Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu, they will be served plated and be billed your normal menu per person cost.

  • Mediterranean Marinated Flank Steak (sliced thinly) over Rosemary Roasted Red Potatoes and Vegetable Medley with a Tarragon Tomato Bordelaise
  • Montreal Cajun Marinated Beef Tenderloin Tips Grilled and served with Roasted Whole Fingerling Potatoes, Asparagus, and a Mango Blackbean-Corn Salsa
  • Free Range Chicken Breasts Marinated and Grilled Herbs served over Roasted Sweet Potatoes and French Beans topped with a Plum/Dijon/Onion Coulis
  • Free Range Chicken Braised in Tomatoes, Capers, and Mushrooms served over Cous Cous and Snap Peas
  • Green Goddess Marinated Portabella Steaks served over Pesto Gnocchi, Roasted Red Peppers, Grilled Asparagus, and Fresh Basil
  • Grilled Asparagus, Peppers, Scallions, Snap Peas, Red Onions, and Broccolini served beside Creamy Oregano Peppercorn Farfalle Pasta
  • Sautéed Shrimp, Italian Sausage, Yellow Peppers, and Heirloom Tomatoes simmered with Red Wine and Herbs served over Rigatoni and Yellow Squash
  • Dover Sole Stuffed with a Crab Artichoke Polenta served over Roasted Celery Root, Carrots, and Spinach with a White Wine Lemon Herb Fish Sauce
  • Grilled Wild Salmon served on Tomato Tarragon Basmati Rice and Vegetable Medley Sprayed with Fresh Lemon and Extra Virgin Olive Oil

Catering Menu Option #2 $41.00 Per Person
~This Menu is offered in Plated or Buffet Style Service~

Passed Hors d’oeuvres – Please Select 3
– Items marked with an * will incur Additional Charges

Vegetarian

  • Spanakopita – Spinach and Feta Cheese wrapped in Phyllo Dough
  • Twice Baked Red Bliss Potatoes – Scallion, bacon, and White Cheddar in the Filling
  • Eggplant and Tomato on Foccacia cut into diamonds with Fresh Buffalo Mozzarella
  • Smoked Tomato and Local Goat Cheese Bite Sized Bruschetta
  • Vegetarian Dolmades
  • Roasted Pepper and Cucumber Sandwiches with Caper Spread on Pumpernikel
  • Mushroom Ragout Tartlet
  • Heirloom Tomato Mousse in Phyllo Cup topped with Basil and Shaved Parmesan
  • Brie and Raspberry Phyllo Log
  • White Corn Flap Jack topped with Snap Pea Mousse and Chopped Egg
  • Cromini Mushroom stuffed with Spinach and Feta Cheese
  • Grilled Squash Canapé piped with Fresh Tarragon Goat Cheese
  • Gazpacho Shooters garnished with Pesto
  • Maytag Blue Cheese Pasted Concord Grapes
  • Mint and Glass Noodle Rice Paper Spring Roll – not fried
  • Polenta Cardamom Canapé with Fig and Green Tomato Jam

Land Animals

  • Piped Tarragon Chicken Salad on a Crispy Crostini
  • Buffalo Chicken Toast Point with Blue Cheese Spread
  • Fresh Curry Chicken Sate
  • Crispy Plantain covered with Pico de Gallo Free Range Chicken
  • *Cromini Mushrooms stuffed with Pumpernickel Duck Confit
  • Andouille Sausage wrapped in Puff Pastry and topped with Mustard Cream
  • Local Pork and Sambuca Scented Spinach Lollipop
  • VA Shaved Ham wrapped around Herb Borsin Cheese and Black Olive and Sliced
  • Prosciutto Wrapped Asparagus
  • Sliced Beef Tenderloin on Charred Baguette with Pepper Salsa
  • Asian Marinated Local Beef Sate
  • Beef Dolmades
  • *Beef Carpaccio on a Apple Cookie with Sage Nutmeg Cream Fraiche

Sea Creatures

  • Shrimp and Roasted Pepper Salad served in Spoon
  • Forked Shrimp with Cocktail Crème Fraiche
  • Local Crab Cajun Deviled Eggs
  • Mini Crab Cakes with Lemon Caper Aioli
  • Apple Wood Smoked Bacon wrapped around a Day Boat Scallop
  • *Seared Scallop on Blue Potato Chip with Avocado Mint Puree
  • *Half a New Zealand Green Lip Mussel with Herb and Onion Chutney
  • Salmon Roe and Smoked Salmon on a Squash Canapé
  • Smoked Salmon Dill Mousse Piped in Belgium Endive
  • *Caviar placed on Mini Whole Wheat Bellini with Chambord Cream
  • *Sashimi Tuna .75″ dice skewered with Wakame Seaweed
  • *Fresh Yellow Fin Tuna on a thick Cucumber Medallion with Soy, Sesame, and Wasabi
  • Seared Swordfish on a Fork wrapped with Wilted Chives

Stationary Hors d’oeuvres – Please Select 2
– Items marked with an * will incur Additional Charges

  • European Cheese Display served with Gourmet Crackers, Dried Fruit, and Candied Nuts
  • Organic Vegetable Crudités served with Olives, Pepperocini, and Smoked Blue Cheese Dip
  • Seasonal Exotic Fruit Display served with Berry Yogurt and Bamboo Spears
  • Spinach and Artichoke Dip, (warmed or chilled), served with Tomato Salad, Toasted Pita Chips, Crostinis, and Organic Tortillas
  • *Cold Smoked Salmon Platter with Marinated Red Onion, Capers, Local Egg, Dill Cream, Gourmet Crackers, and Mini Bagels
  • *Maryland Spicy Crab Dip, (warmed or chilled), served with Tomato Salad, Toasted Pita Chips, Crostinis, and Organic Tortillas

Plated Salad – Please Select 1
– Items marked with an * will incur Additional Charges
– Salads are often Pre Plated at the Table when guests arrive into the event space
– Served with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate

  • Spinach tossed in a Creamy Peppercorn Dressing topped with Plumped Tart Cherries, Toasted Almonds, and Marinated Onions
  • Local Watercress tossed in a Creamy Tomato Cumin Dressing topped with Feta Cheese and Charred Vidalia Onions
  • Green Leaf Lettuce tossed in Creamy Pesto Dressing topped with Grilled Red Peppers, Local Corn, and Crispy Tortillas
  • *Mesclun Greens tossed in a Creamy Lemon Poppy Seed Dressing with Strawberries, Yellow Pear Tomatoes, and Crispy Carrots
  • *Arugula and Spinach tossed in Creamy Smoked Blue Cheese Dressing with Grapefruit, Roasted Red Peppers, and Toasted Pistachio
  • *Baby Green Leaf Lettuce tossed in a Creamy Apple Cider Vinaigrette with Sautéed Pears, Ruby Beets, and Candied Pecans
  • Mixed Local Greens tossed in Balsamic Vinaigrette with Shaved Onion and Grape Tomatoes
  • *Boston Lettuce tossed in a Citrus Herb Vinaigrette with Tarragon Rye Croutons, Shaved Fennel, and Blackberries
  • Arugula tossed in Sundried Tomato Vinaigrette topped with Crispy Capers, Black Olives, and Crispy Wheat Straws
  • *Local Baby Red Oak Lettuce tossed in Raspberry Champagne Vinaigrette with Roasted Fennel, Local Goat Cheese, and Fresh Raspberries
  • *Mixed Local Greens tossed in Orange Cinnamon Vinaigrette with Watermelon, Grilled Scallion, and Queso Fresco
  • Butter Head Lettuce tossed in Artichoke Vinaigrette topped with Grilled Artichokes, Roasted Peppers, and Crispy Leeks
  • Grandale Caesar Salad with Herb Croutons and Anchovy

Buffet or Plated Style Entrees – Please Select 2
– Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu, they will be served plated and be billed your normal menu per person cost

  • Sliced Beef Tenderloin over Rosemary Red Potatoes and Butter Poached Asparagus with a Shallot Sherry Bordelaise
  • Grilled NY Strip over Parmesan Grits and Vegetable Medley with Balsamic Caramelized Onions
  • Pan Fried Skin On Free Range Chicken Breasts with Purple Potato Discs, Baby Sunburst Squash, and a Local Wildflower Organic Honey Lemon Buerre Blanc
  • Spinach and Feta Chicken Saltimbocca, (stuffed and seared), served over Herbed Organic Brown Rice, Escarole, and Arugula with a White Balsamic Thyme Vinaigrette
  • Green Goddess Marinated Portabella Steaks served over Pesto Gnocchi, Roasted Red Peppers, Grilled Asparagus, and Fresh Basil
  • Grilled Asparagus, Peppers, Scallions, Snap Peas, Red Onions, and Broccolini served beside Creamy Oregano Peppercorn Farfalle Pasta
  • Grilled Swordfish over Mustard Spaetzle and Wilted Arugula with a Saffron Vanilla Cream Sauce
  • Chile and Garlic Marinated Mahi Mahi over Lime Cilantro Basmati Rice and Grilled Yellow Squash topped with an Avocado-Corn-Mango Salsa
  • Maryland Crab Cakes served Tomato Basil Orzo and Asparagus with a Roasted Red Pepper Aioli

Catering Menu Option #3 $50.00 Per Person
~This Menu is offered in Plated or Buffet Style Service~

Passed Hors d’oeuvres – Please Select 4
– Items marked with an * will incur Additional Charges

Vegetarian

  • Spanakopita – Spinach and Feta Cheese wrapped in Phyllo Dough
  • Twice Baked Red Bliss Potatoes – Scallion, bacon, and White Cheddar in the Filling
  • Eggplant and Tomato on Foccacia cut into diamonds with Fresh Buffalo Mozzarella
  • Smoked Tomato and Local Goat Cheese Bite Sized Bruschetta
  • Vegetarian Dolmades
  • Roasted Pepper and Cucumber Sandwiches with Caper Spread on Pumpernikel
  • Mushroom Ragout Tartlet
  • Heirloom Tomato Mousse in Phyllo Cup topped with Basil and Shaved Parmesan
  • Brie and Raspberry Phyllo Log
  • White Corn Flap Jack topped with Snap Pea Mousse and Chopped Egg
  • Cromini Mushroom stuffed with Spinach and Feta Cheese
  • Grilled Squash Canapé piped with Fresh Tarragon Goat Cheese
  • Gazpacho Shooters garnished with Pesto
  • Maytag Blue Cheese Pasted Concord Grapes
  • Mint and Glass Noodle Rice Paper Spring Roll – not fried
  • Polenta Cardamom Canapé with Fig and Green Tomato Jam

Land Animals

  • Piped Tarragon Chicken Salad on a Crispy Crostini
  • Buffalo Chicken Toast Point with Blue Cheese Spread
  • Fresh Curry Chicken Sate
  • Crispy Plantain covered with Pico de Gallo Free Range Chicken
  • *Cromini Mushrooms stuffed with Pumpernickel Duck Confit
  • Andouille Sausage wrapped in Puff Pastry and topped with Mustard Cream
  • Local Pork and Sambuca Scented Spinach Lollipop
  • VA Shaved Ham wrapped around Herb Borsin Cheese and Black Olive and Sliced
  • Prosciutto Wrapped Asparagus
  • Sliced Beef Tenderloin on Charred Baguette with Pepper Salsa
  • Asian Marinated Local Beef Sate
  • Beef Dolmades
  • *Beef Carpaccio on a Apple Cookie with Sage Nutmeg Cream Fraiche

Sea Creatures

  • Shrimp and Roasted Pepper Salad served in Spoon
  • Forked Shrimp with Cocktail Crème Fraiche
  • Local Crab Cajun Deviled Eggs
  • Mini Crab Cakes with Lemon Caper Aioli
  • Apple Wood Smoked Bacon wrapped around a Day Boat Scallop
  • *Seared Scallop on Blue Potato Chip with Avocado Mint Puree
  • *Half a New Zealand Green Lip Mussel with Herb and Onion Chutney
  • Salmon Roe and Smoked Salmon on a Squash Canapé
  • Smoked Salmon Dill Mousse Piped in Belgium Endive
  • *Caviar placed on Mini Whole Wheat Bellini with Chambord Cream
  • *Sashimi Tuna .75″ dice skewered with Wakame Seaweed
  • *Fresh Yellow Fin Tuna on a thick Cucumber Medallion with Soy, Sesame, and Wasabi
  • Seared Swordfish on a Fork wrapped with Wilted Chives

Stationary Hors d’oeuvres – Please Select 2
– Items marked with an * will incur Additional Charges

  • European Cheese Display served with Gourmet Crackers, Dried Fruit, and Candied Nuts
  • Organic Vegetable Crudités served with Olives, Pepperocini, and Smoked Blue Cheese Dip
  • Seasonal Exotic Fruit Display served with Berry Yogurt and Bamboo Spears
  • Spinach and Artichoke Dip, (warmed or chilled), served with Tomato Salad, Toasted Pita Chips, Crostinis, and Organic Tortillas
  • *Cold Smoked Salmon Platter with Marinated Red Onion, Capers, Local Egg, Dill Cream, Gourmet Crackers, and Mini Bagels
  • *Maryland Spicy Crab Dip, (warmed or chilled), served with Tomato Salad, Toasted Pita Chips, Crostinis, and Organic Tortillas

Plated Salad – Please Select 1
– Items marked with an * will incur Additional Charges
– Salads are often Pre Plated at the Table when guests arrive into the event space
– Served with a French “Pan de Champignon” Roll and Piped Butter Rosette on the Bread and Butter Plate

  • Spinach tossed in a Creamy Peppercorn Dressing topped with Plumped Tart Cherries, Toasted Almonds, and Marinated Onions
  • Local Watercress tossed in a Creamy Tomato Cumin Dressing topped with Feta Cheese and Charred Vidalia Onions
  • Green Leaf Lettuce tossed in Creamy Pesto Dressing topped with Grilled Red Peppers, Local Corn, and Crispy Tortillas
  • *Mesclun Greens tossed in a Creamy Lemon Poppy Seed Dressing with Strawberries, Yellow Pear Tomatoes, and Crispy Carrots
  • *Arugula and Spinach tossed in Creamy Smoked Blue Cheese Dressing with Grapefruit, Roasted Red Peppers, and Toasted Pistachio
  • *Baby Green Leaf Lettuce tossed in a Creamy Apple Cider Vinaigrette with Sautéed Pears, Ruby Beets, and Candied Pecans
  • Mixed Local Greens tossed in Balsamic Vinaigrette with Shaved Onion and Grape Tomatoes
  • *Boston Lettuce tossed in a Citrus Herb Vinaigrette with Tarragon Rye Croutons, Shaved Fennel, and Blackberries
  • Arugula tossed in Sundried Tomato Vinaigrette topped with Crispy Capers, Black Olives, and Crispy Wheat Straws
  • *Local Baby Red Oak Lettuce tossed in Raspberry Champagne Vinaigrette with Roasted Fennel, Local Goat Cheese, and Fresh Raspberries
  • *Mixed Local Greens tossed in Orange Cinnamon Vinaigrette with Watermelon, Grilled Scallion, and Queso Fresco
  • Butter Head Lettuce tossed in Artichoke Vinaigrette topped with Grilled Artichokes, Roasted Peppers, and Crispy Leeks
  • Grandale Caesar Salad with Herb Croutons and Anchovy

Buffet or Plated Style Entrees – Please Select 2
– Up to 10 Vegetarians can be accommodated without choosing a Vegetarian Option for your Menu, they will be served plated and be billed your normal menu per person cost.

  • 7oz Filet Mignon served over Roasted Purple Fingerling Potatoes, Baby Sunburst and Green Squash, and Glazed Bermuda Onion with a Shiraz Demi Glaze
  • Grilled Delmonico Steak over Shitake Israeli Cous Cous and Wilted Arugula topped with Crispy Leeks, and a Cippolini Blue Cheese Fondue
  • Grilled Rock Bush Quail over Organic Rice Blend, Whole Baby Beets, and Traminette Braised Endive
  • Maple Leaf Farm Duck Breast over Spaghetti Squash, Grilled Scallions, Roasted Sweet Potato Chips, and French Beans with a Truffle Lingonberry Vinaigrette
  • 4oz Petite Filet Mignon and Maryland Crabcake served over Rosemary Red Potatoes and Wilted Spinach with a Roasted Pepper Aioli
  • Moroccan Marinated Lamb Chops over Saffron Potatoes, Baby Bok Choi, and Caramelized Key Limes with a 3 Curry Lamb Jus
  • Grilled Lamb Top Round Sliced over Roasted Plantain and a Cucumber Fennel Salsa with Creamy Orange Chile Sauce
  • Seared Black Grouper over Roasted Carrots, Parsnips and Snap Peas with a Smoked Corn Sauce
  • Pan Fried Day Boat Scallops and Jumbo Prawns over Fresh Linguine tossed in a Garlic Tomatillo Cream Sauce topped with Smoked Tomatoes, Micro Basil, and Fresh Olive Oil

Catering Menu Option #4 $30.00 to $65.00 Per Person
~Price is dependent upon stations selected~

Passed Hors d’oeuvres – Please Select 4
– Items marked with an * will incur Additional Charges

Vegetarian

  • Spanakopita – Spinach and Feta Cheese wrapped in Phyllo Dough
  • Twice Baked Red Bliss Potatoes – Scallion, bacon, and White Cheddar in the Filling
  • Eggplant and Tomato on Foccacia cut into diamonds with Fresh Buffalo Mozzarella
  • Smoked Tomato and Local Goat Cheese Bite Sized Bruschetta
  • Vegetarian Dolmades
  • Roasted Pepper and Cucumber Sandwiches with Caper Spread on Pumpernikel
  • Mushroom Ragout Tartlet
  • Heirloom Tomato Mousse in Phyllo Cup topped with Basil and Shaved Parmesan
  • Brie and Raspberry Phyllo Log
  • White Corn Flap Jack topped with Snap Pea Mousse and Chopped Egg
  • Cromini Mushroom stuffed with Spinach and Feta Cheese
  • Grilled Squash Canapé piped with Fresh Tarragon Goat Cheese
  • Gazpacho Shooters garnished with Pesto
  • Maytag Blue Cheese Pasted Concord Grapes
  • Mint and Glass Noodle Rice Paper Spring Roll – not fried
  • Polenta Cardamom Canapé with Fig and Green Tomato Jam

Land Animals

  • Piped Tarragon Chicken Salad on a Crispy Crostini
  • Buffalo Chicken Toast Point with Blue Cheese Spread
  • Fresh Curry Chicken Sate
  • Crispy Plantain covered with Pico de Gallo Free Range Chicken
  • *Cromini Mushrooms stuffed with Pumpernickel Duck Confit
  • Andouille Sausage wrapped in Puff Pastry and topped with Mustard Cream
  • Local Pork and Sambuca Scented Spinach Lollipop
  • VA Shaved Ham wrapped around Herb Borsin Cheese and Black Olive and Sliced
  • Prosciutto Wrapped Asparagus
  • Sliced Beef Tenderloin on Charred Baguette with Pepper Salsa
  • Asian Marinated Local Beef Sate
  • Beef Dolmades
  • *Beef Carpaccio on a Apple Cookie with Sage Nutmeg Cream Fraiche

Sea Creatures

  • Shrimp and Roasted Pepper Salad served in Spoon
  • Forked Shrimp with Cocktail Crème Fraiche
  • Local Crab Cajun Deviled Eggs
  • Mini Crab Cakes with Lemon Caper Aioli
  • Apple Wood Smoked Bacon wrapped around a Day Boat Scallop
  • *Seared Scallop on Blue Potato Chip with Avocado Mint Puree
  • *Half a New Zealand Green Lip Mussel with Herb and Onion Chutney
  • Salmon Roe and Smoked Salmon on a Squash Canapé
  • Smoked Salmon Dill Mousse Piped in Belgium Endive
  • *Caviar placed on Mini Whole Wheat Bellini with Chambord Cream
  • *Sashimi Tuna .75″ dice skewered with Wakame Seaweed
  • *Fresh Yellow Fin Tuna on a thick Cucumber Medallion with Soy, Sesame, and Wasabi
  • Seared Swordfish on a Fork wrapped with Wilted Chives

Food Stations
– Food stations will be open for 2 hours as designated by the dinner start time of your event
– All the stations are stocked with 7″ plates and all necessary flatware for the items served

  • Gourmet Cheese Display
    • Served in whole pieces with decorative cheese knives garnished with Dried Fruit, Crackers, Fig Spread, and Tarragon Pesto
  • Seasonal Fruit and Berry Display
    • Exotic Melons, Oranges, Grapes, Berries, Cubed Angel Food Cake, Chocolate Truffles, and Petit Fours served with Raspberry Coulis, Banana Yogurt, and Chocolate Dipping Sauce
  • Italian Antipasto
    • Sliced Prosciutto, Genoa Salami, Sopressatta, Mortadella, Pepperoni, Capicola Ham, Fresh Mozzarella, Sliced Provolone, and Shaved Parmesan served with Grilled Eggplant, Artichokes, Roasted Peppers, Tuscan Bean Salad, Cherry Peppers, Pepperocini, Sliced Baguette, Sliced Foccacia, Gourmet Crackers, and Pesto
  • Asian Dim Sum Station
    • Chili Teriyaki Marinated Spare Ribs, Chicken and Pork Pot Stickers, Mint-Cashew-Avocado Glass Rolls, and Sliced Sashimi Tuna served with Wasabi, Soy Sauce, Sweet Orange Sauce, Hoision Sauce, Rice Crackers, and Crispy Wonton
  • Raw Bar Display
    • Various in Season Local and Non-Local Oysters, Jumbo Prawn Cocktail, Chilled Maryland Crab Salad, New Zealand Green Lip Mussels, Grouper and Haddock Ceviche, served with Gourmet Crackers, Crostinin, Pita Chips, Fresh Lemon and Limes, Cocktail Sauce, and Shallot Red Wine Vinaigrette
  • Pasta Station
    • Your Choice of 2 pastas served to order with either Herb Marinara or Asiago Garlic Cream with the following items to be included upon ordering your Freshly Sautéed Pasta: Cromini Mushrooms, Caramelized Onions, Red Pepper, Cherry Peppers, Scallions, Bacon, Pulled Roasted Chicken, and Italian Sausage
  • Macaroni and Cheese Station
    • Baked 3 cheese Penne Mac and Cheese, Creamy Sharp American Elbow Macaroni and Cheese, Cold 4 Cheese Fusilli Pasta Salad served with Grilled Tenderloin Tips, Stewed Ground Beef and Peppers, Local Pulled Pork BBQ, Braised Chicken and Mushrooms, Sundried Tomato Pesto, Basil Pesto, Roasted Garlic Cloves
  • Taco and Fajita Bar
    • Grass-fed Ground Beef, Stewed Beef Tenderloin Tips, Grilled Free Range Chile Lime Chicken, Smashed Refried Black Beans, Broken Tomato Cumin Rice, served with Soft Tortillas, Corn Tortillas, Tortilla Chips, Crispy Taco Shells, Lettuce, Tomato, Onion, Mexican Cheese Blend, Corn Salsa, Grilled Tomatillos, Chimi Churri Sauce, Heirloom Tomato Salsa, Hot Green Taco Sauce, Guacamole, and Sour Cream
  • Smoked Fish Display
    • Cold Smoked Jail Island Salmon, Local Rainbow Trout, and Mackerel served with Salmon Roe, Bier Mustard, Whipped Dill Cream, Chopped Local Egg, Shaved Red Onion, Lemon, Caper Aioli, Sliced Baguette, Mini Bagels, and Pita Chips
  • Carving Station – Please select 2 proteins
    • Roasted Prime Rib of Beef, Glazed Beef Brisket, Whole Virginia Ham, Herbed Leg of Lamb, Free Range Turkey sliced to order and served with Lingonberry Compote, Whipped Horseradish Cream, Marinated Onion, Herbed Mayo, and Assorted House Made Rolls
  • Mediterranean Station
    • Hummus, Baba Ghanoush, Tabouleh, Pork and Chicken Souvlaki Skewers, and Grilled vegetable Skewers served with Feta Cheese, Tzatziki Sauce, Shredded Lettuce, Feta Cheese, Shaved Onion, Curry Oil, Pitas, Whole Wheat Wraps, and Naan Bread
  • Organic Potato Bar
    • Roasted Garlic Whipped Potatoes with a make your own Martini Glass station served with the following toppings: Parmesan Cheese, Cheddar Cheese, Blue Cheese, Bacon Lardons, Sour Cream, Roasted Peppers, Asparagus, Scallions, Tomato and Cilantro Salad, Crispy Leeks, Sliced Olives, and Pepperocini
  • Slider Station – Already Assembled
    • Sliced Beef Tenderloin with Horseradish Mayo, Caramelized Onions, and Tomato Chutney on Potato Roll
    • Pulled NC Style Local Pork with 3 Cabbage Slaw on Potato Roll
    • Buffalo Chicken with Roma Tomatoes, Lettuce and Blue Cheese Mousse on Brioche
    • Grilled Portobello with Roasted Pepper, Sprouts, and Balsamic Vinaigrette on Brioche
  • Coffee, Milk and Cookie Bar Set up on table in specified location
    • To be opened after the dinner service
    • Various Cookies, Brownies, and Miniatures
    • Cold Milk is served on Ice
    • Coffee is served in percolator’s set up on a table near the cookie table
    • The cups, creamer, sugar and substitutes, and stirrers are set up on the table with the coffee

Dessert Menu $4.50 to $7.50 Per Person
~Price is dependent upon style of service and desserts selected~
~This Menu is offered in Plated or Buffet Style Service~

  • Chocolate and Coffee Bread Pudding Served with Maple Caramel, Whipped Cream, and Fresh Mint
  • Godiva Chocolate Mousse Served with Fresh Raspberries, Strawberry Coulis, Biscotti Crumbles and Fresh Mint
  • Flourless Chocolate Decadence Served with European Whipped Cream, Cocoa Powder, and Fresh Mint
  • Vegan Chocolate Bundt Cake Served with Coconut Caramel, Toasted Coconut, Macadamia Dust, and Fresh Mint
  • Black Forest Chocolate Mousse Cake Served with Almond Cream Anglaise and Fresh Mint
  • European Nut Torte Served with Whipped Cream and Fresh Mint
  • Organic Apple and Date Strudel Served with a Calvados Caramel, Candied Pecans, and Fresh Mint
  • Organic Carrot Cake with Whipped Cream Cheese Icing Served with Tart Cherry Coulis and Fresh Mint
  • Vanilla Bean NY Style Cheesecake Served with Local Organic Honey, Raspberries, and Fresh Mint
  • Raspberry Swirl Cheesecake Served with Raspberry Coulis and Fresh Mint
  • Pear and Pistachio Trifle Served with Lavender Geniose, Pear Butter, Amaretto Mousse, and Fresh Mint
  • Local Donut Peach Crisp Served with Organic Vanilla Ice Cream, Peach Coulis, and Fresh Mint
  • Organic Strawberry Shortcake Served with Lemon Sponge Cake, Fresh Strawberries, Strawberry Juice, and Fresh Mint
  • Poppyseed Lemon Cheese Cake Served with Local Raspberry Preserves, Mint Syrup, and Fresh Mint
  • Key Lime Tart Served with Candied Key Lime Jelly, Black Berry Coulis, and Fresh Mint
  • House Made Gelato and Chocolate Chip Cookies Served with Chocolate Sauce, 1 Whole Strawberry, and Fresh Mint
  • Wildflower Honey Glazed Brie Served with Sliced Baguette, Macerated Bing Cherries, and Port Reduction
  • Parmigiano Reggiano Served with Balsamic Syrup, Black Pepper, Sliced Baguette, and Fresh Raspberries

Beverage Menu
~Price is dependent upon style of service and desserts selected~

Non-Alcoholic Beverages

  • Coke, Diet Coke, Sprite, Iced Tea, and Bottled Water (gallons served at table and beverage service areas) – $2.50 per person
  • Sparkling Local Apple Cider or Pressed (warm or cold) Cider – $2.00 per person
  • Fresh Lemonade or Lime Aid – $1.00 per person
  • Blackberry Chamomile Tea or Strawberry Mint Tea – $2.00 per person
  • Sparkling Pellegrino Water at Each Table – $1.00 per person
  • Organic Milk or Juice Boxes – $1.00 per child

Beer and Wine

  • Chef Author will discuss options and pairings with your menu and budget needs
  • Grandale Farm LLC does not have a Mixed Beverage License, so all Liquors and Mixers will need to be provided for the event
  • We will happily serve your Liquors and mixed beverages to your guests of private invite only events

Alcohol Amount Recommendations

  • You should factor 3.5 beverages per person at your event
  • There are 24 bottles of beer per case, 3.5 pours per bottle of Wine, and 32 beverages per 5th of Spirit
  • Depending on the split of your guests, I recommend using a equal parts 1/3 ratio to the beverages
  • Don’t include champagne to your mix, and for the toast you can expect 10 pours per bottle

Service Fees 2013/2014

Gratuity
We do not include gratuity on your Event Bill. When you tip the staff, please give it to the Event Manager the day of so it can be disbursed evenly and documented in the employee’s records. It is the law and we are watched closely for monitoring cash tips. Thank you.

Service Fees

  • Service for buffet (1 per 20 guests) $180.00 per each (9 hour flat rate)
  • Service for plated (1 per 10 guests) $180.00 per each (9 hour flat rate)
  • Service Manager (1 per event) $280.00 per event
  • Bartender (1 per 75 guests $240.00 per each (9 hour flat rate)
  • Cooks for Buffet (1 per 80 guest) $160.00 per each
  • Cooks for Plated Service (per 40 guests) $160.00 per each
  • Set up and Breakdown Fee $ 3.00 per guest
  • There is no Cake Cutting Fee
  • There is no Corkage Fee

Staff Attire
We pride ourselves on the professionalism of our staff. You can be assured they will be appropriately attired as follows:

  • Servers/Bartenders/Event Manager: Black Dress Pants, Black Socks, Black Belt, Black Dress Shoes, and a White Collared Shirt (no body jewelry, visible tattoos, or unexpected hairstyles or colors)
  • Cooks: Black Chef Coats and Black Dress Pants

Rental Fees

Upon creating your Preliminary Event Proposal, you will receive a quote for the rental items needed for your event. (Tent, linens, glassware, silverware etc.) Grandale rents equipment from Select Event Rentals, www.WeParty.com,  and receives a contractor discount which we extend to you.  We will provide you a copy of the invoice for your file and comparison.