HORS D'OEUVRES BUTLER PASSED ○ Bacon-wrapped Scallops, Barbecue Sauce gf, df ○ Jerk Shrimp Skewer, Andouille Sausage, Citrus Glaze gf, df ○ Oyster Shooter, Spicy Cocktail Sauce df - CHEESE & FRESH FRUIT DISPLAY gf ○ Local Honey ○ Toasted French Bread and Crackers

For the reception food selections, the Bride and Groom wanted it to be a menu that was well rounded for the guests. They chose charcoal grilled ribeye steak, grilled chicken breast or Chesapeake crap cakes for their guests to select for the main dish. Asparagus risotto, local vegetables, pickeled fennel slaw and fingerling potatoes were served as sides. Dinner menu is listed below.

Reception Menu: First Course: Salad Hearts of romaine, shaved Asiago, plum tomatoes Served with Caesar dressing Second Course: Entrees All entrees served with rolls and butter Entree Option 1: Charcoal Grilled Ribeye Steak Southern steak butter, roasted fingerling potatoes with chef's choice of veggie Entree Option 2: Chesapeake Crab Cakes pickled fennel slaw and citrus butter sauce, herb risotto with chef's choice of veggie Entree Option 3: Grilled Ashley Farms Chicken Breast asparagus risotto, local vegetables, brie and caramelized onion After party menu included French Fry Shooter with Ketchup and Mini angus burgers, aged cheese and red pepper ketchup. The remaining cake slices were also displayed for those who wanted a second slice! The Bride and Groom wanted a relaxed menu for their guests to enjoy.