RECEPTION

• Deluxe Hors d’Oeuvres Selections
• Hot
• Brie en Croute with Raspberries
• Maryland Style Mini Crab Cake with Remoulade Sauce
• Mozzarella and Chive Risotto Fritelle
• New Zealand Lamb Chop with Rosemary Garlic Sauce
• Cold
• Fingerling Potato with Caviar and Crème Fraiche
• Lobster Salad with Tarragon and Mango In Bouchee
• Napa Cabbage and Julienned Vegetable Roll
• Sliced Breast of Duck on Corn Muffin, Cranberry Relish
• From An Attractively Decorated Buffet, We Will Serve The Following:
• Display of International and Domestic Cheeses, Decorated with Fresh Fruit
• Served with a Variety of Crackers and Fresh French Bread
• Large Basket of Assorted Crudités, Served with Dipping Sauce
• Seafood/Raw Bar:
• Featuring Oysters and Clams on a Half Shell,
• Jumbo Shrimp and Crab Claws
• Cocktail Sauce and Mignonette Sauce and Full Condiments
• Middle Eastern Station:
• Baba Ghanoush
• Cous cous
• Hummus
• Falafel
• Kabob of chicken and beef
• Served with Pita Bread
• Selection of Desserts:
• Assorted French and Italian mini pastries
• Assorted Fruit Tartelettes
• The Chef’s Chocolate Mousse
• The Club’s New York cheesecake
• Coffee, tea, herbal teas and decaffeinated coffee
• Open Bar Selections:
• Premium and name brand liquors to include Grey Goose, Ketel One, Bombay Sapphire, Johnny Walker Black or Chivas,
• Crown Royal, Patron, Reposado or Don Julio Tequila, the club’s white and red wines, imported, light and domestic beers,
• assorted soft drinks, juices and mixers.

DINNER

• Appetizer:
• Chesapeake Bay Jumbo Lump Crab Cake
• Served Over Avocado Cilantro Salsa
• Salad:
• Tomato and Buffalo Mozzarella with Fresh Basil
• Drizzled with Extra Virgin Olive Oil
• Entrées:
• Roasted Sliced Tenderloin of Beef Perigourdine
• OR
• Sauteed Filet of Halibut, Orange Chive Beurre Blanc
• ***
• Vegetarian Wellington Available Upon Request
• All Entrees Served With Butternut Squash Puree,
• “Bundled” Carrots and String Beans
• Individual Anna Potatoes
• Dessert:
• Duo of Sorbets with Fresh Fruit,
• Garnished with Fresh Whipped Cream and Mint
• Coffee, tea, and decaffeinated coffee

BREAKFAST MEETING

• The Club’s Breakfast:
• Assorted Chilled Juices
• Freshly Scrambled Eggs and French Toast
• Rashers of Bacon or Link Sausages or Virginia Style Ham
• Home Fries or Hash Browns
• Croissants, Mini Bagels, Danish and Muffins
• Butter and Preserves
• Fresh Sliced Fruit
• Assorted Yogurts and Cold Cereals
• Coffee, Tea and Decaffeinated Coffee

CORPORATE LUNCH BUFFET

• Appetizers:
• Roasted Vegetables
• Seasonal salad greens, choice of three dressings
• Sliced tomato and mozzarella, vinaigrette with basil
• Soup du jour
• Entrees:
• Beef stroganoff
• Roasted chicken French cut sauce chasseur
• Baked filet of salmon, lemon - beurre blanc
• Included: Chef’s choice of Seasonal Vegetables and Rice or Potatoes
• ***
• Penne pasta primavera
• Desserts:
• Apple pie with vanilla sauce
• Black forest cake
• Sliced Fresh Fruit
• NY cheese cake
• ***
• Coffee, tea and decaffeinated coffee