Cocktail / Reception Menu
Passed Hors d’Oeuvres
Meat
BEEF TENDERLOIN BRUSCHETTA
Sliced Rare Beef / Scallion Coulis / Shaved Manchego / Herb Crostini
LOLLIPOP LAMB CHOPS
Petite Rosemary-Garlic Lamb Chops / Balsamic-Vanilla Syrup
ASIAN SESAME SHOYU
Grilled Beef Kebab / Citrus-Cilantro Glaze
CHICKEN YAKITORI
Soy-Scallion Chicken Kebab / Cremini Mushroom / Spicy Peanut Dip
CHICKEN LAREDO
Grilled Chili-Cumin Chicken / Spiced Chocolate-Cinnamon Mole
BEEF TENDERLOIN LOLLIPOPS
Spicy Tenderloin / Blue Cheese
SWEET CORNISH DEVILED EGGS
Creamy Eggs / Balsamic Glaze
DUCK QUESADILLAS
Duck / Cheese / Sweet Plum Sauce
LAMB SAUSAGE IN A BLANKET
Lamb Sausage / Fresh Mint and Cilantro Gremolata / Puff Pastry
ROSEMARY PORK SKEWERS
Pork Tenderloin / Red Capsicum Aioli / Rosemary Sprigs
PROSCIUTTO-WRAPPED ASPARAGUS
Italian Prosciutto / Local Asparagus / Balsamic Drizzle
Vegetarian
APRICOT PILLOWS
Dried Apricots / Spiced Chevre Cheese / Crushed Pistachios
STUFFED ENDIVE LEAVES
Boursin Cheese / Orange / Fresh Chives
SWEET TOMATO AND ONION TARTLET
Roasted Tomato / Thyme-Herbed Goat Cheese
WILD MUSHROOM GONDOLAS
Mushroom Duxelle / Vermont Crème / Chives
RED AND WHITE KEBAB
Watermelon / Feta / Mint Coulis
BABY-BELLO
Cremini Mushrooms / Fresh Herbs / Roasted Peppers / Melted Manchego
NEW ZEALAND GREENS
Fresh Avocado / Kiwis / Olive Oil / Red Pepper Flakes
BOCCONCINI
Mozzarella / Tear Drop Tomatoes / Pesto
RED HEART
Driscoll Strawberry / Mascarpone Cheese / Toasted Pistachios
ZUCCHINI PIZZA BITES
Sliced Zucchini / Spiced Tomato Sauce / Fresh Mozzarella / Herbs
COOL SUMMER SOUP
Chilled Honeydew Melon / Mint-Scented Olive Oil / Fresh Crab
HAVANA NIGHT
Cold Black Bean Soup / Garlic-Cilantro Pesto / Banana Chips
Seafood
ONE COOL FISH
Smoked Shenandoah Trout / Pickled Onion Hash / Sweet-Potato Gaufrette
ATLANTIC SALMON TARTAR
Fresh Salmon, Hand-Diced / Lemon Zest
TUNA TINES
Sesame & Garlic-Pepper Tuna, Seared Rare / Sweet Soy / Bamboo Skewer
COD CAKES
Mini Cod Cakes / Saffron Aioli
BACON WRAPPED SCALLOPS
Fresh Scallops / Applewood-Smoked Bacon / Teriyaki Glaze
COOL MARGARITA SHRIMP
Pink Shrimp / Smoky Pepper, Tequila, Citrus, Honey Sauce
SMOKED SALMON AND CREAM DILL TARTLET
Smoked Wild Salmon / Fresh Dill / Pastry
POTATO AND CRAB SALAD
Fresh Crab / Petite Potato Shells
DAY BOAT SCALLOP
Scallop, Flash-Baked / Pepper-Cured Bacon
Placed Hors d’Oeuvres
Spiced Toasted Pita Chips
/
Za’atar-Sprinkled Lavash Crisps
MEDITERRANEAN MEZZE
Roasted Eggplant Baba Ganouj / Chickpea Hummus / Cold-Pressed Olive Oil / Fresh Herbs / Olive Trio / Hand-Carved Feta / Crisp Cucumber & Pepper
Spiced Toasted Pita Chips
/
Za’atar-Sprinkled Lavash Crisps
JUICY FRUIT
Golden Pineapple / Kiwi / Mango / Orange / Pomegranate
POPCORN DELUXE
Served Warm in Small Paper Bags, Scented with Truffle Oil
VEGETABLE CRUDITÉS
Crisp-Tender Vegetables: Green & White Zucchini, Broccoli, Cucumber, Cauliflower Florets & Sweet Peas, Jicama, Mini Carrots Ranch Cream Dip
Spinach
/
Chevre
/
Artichoke
OVAL BAKERS
Organic Leek / Local Shallot / Fresh Thyme /Wisconsin Gruyere
Spinach
/
Chevre
/
Artichoke
Grapes
/
Strawberries
/
Figs
/
Goat Cheese
/
Stuffed Apricots
/
Seasonal Berries
/
Hearth-Baked Breads
/
Grissini
/
Crackers
ARTISAN CHEESE BOARD
Selection of Farmstead Cheeses from Vermont, Wisconsin, New York & Pennsylvania
Grapes
/
Strawberries
/
Figs
/
Goat Cheese
/
Stuffed Apricots
/
Seasonal Berries
/
Hearth-Baked Breads
/
Grissini
/
Crackers
Spiced Shrimp
/
Miniature Vodkas
/
Tabasco (Optional)
GAZPACHO TRIO
Red Tomato & Sweet Pepper Gazpacho / Green Cucumber, Grape & Almond Gazpacho / Yellow Tomato & Pepper Gazpacho
Spiced Shrimp
/
Miniature Vodkas
/
Tabasco (Optional)
The Cocktail Buffet Menu
A Cocktail Buffet is a good way to provide all of your guests a selection of Passed & Placed food items during an event without committing to a fully seated affair. Start the soiree by offering small hot and cold Hors d’Oeuvres for about thirty minutes. A speech, presentation or remarks will be used as a “transition”, and the Buffets or Stations will open shortly thereafter.
The Potomac
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ARTISAN CHEESE BOARD
A selection of Farm made cheeses from Vermont, Wisconsin, New York & Pennsylvania Surrounded by Grapes, Strawberries, Figs and Goat Cheese Stuffed Apricots & Seasonal Berries Presented with Baskets of Hearth Baked Breads, Grissini and Crackers
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SURF & TURF
Black Angus Steak
Our Citron-Pepper Marinated Angus Flank Steak, sliced Bright Red-Pink presented with two Sauces: Sweet & Sour Onion Compote & Black Olive-Roasted Tomato Relish
Salmon Cakes
Sautéed in Butter on Site, Lemon-Dill Yogurt Sauce
or
ASSORTED SLIDERS
Salmon Steak
with a Cream Dill Sauce
Wagu Beef Burger
Topped with Melted Cheddar Cheese, Ketchup on the Side
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Lamb Burger
Served with a Harissa Sauce
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Zucchini, Broccoli, Cucumber, Cauliflower Florets & Sweet Peas, Jicama, Mini Carrots Ranch Cream Dip
VEGETABLE CRUDITÉS
Green & White
Zucchini, Broccoli, Cucumber, Cauliflower Florets & Sweet Peas, Jicama, Mini Carrots Ranch Cream Dip
MAC & CHEESE
Individual Ramequins of Vermont Cheddar & Double Cream, Orechiette Pasta, Light Bechamel Baked to a Perfect Golden Brown Crust
Tuscan
FROMAGGI DI FIRENZE
Pecorino, Gorgonzola & Goat Cheese Drizzled with Honey, Olive Oil & Toasted Nuts Surrounded by Grapes, Dried Fruits & Chef Sean Seasonal Compote. Baskets of Focaccia, Baked Flat Breads and Crackers
3 OLIVES & 3 OILS
Jumbo Purple, Pitted Kalamata & Green Picholine Olives, Unfiltered Organic Olive Oil, Tuscan Cold Pressed Virgin Olive Oil, & Saffron-Roasted Garlic Signature Olive Oil. Baskets of Crust Baguettes & Ciabatta Bread
CARAMELIZED ONIONS SQUARES
Local Onions, Sauted with Fresh Herbs, Fennel Seeds Baked with a Sprinkle of Parmesan, Cut into Small Bites
TRIO OF OVERSIZED CROSTINI
1. Goat Cheese and Roasted Yellow Tomatoes Topped with fried Basil ; 2. Spicy Chicken BBQ Crostini Finished with fresh scallions; 3. Beef Tenderloin Dollop of Horseradish Cream
ANTIPASTO
Marinated Mozzarella, Pecorino, Bel Paese and other Italian Cheeses; Garlic Sausage, Hand-carved Sopresseta Ham & Cubed Pepperoni, Sun-dried Tomato, Basil & Olive Pestos; Bowls of Marinated Artichokes, Olives, Eggplant, Mushrooms, Green Beans, Onions drizzled with Balsamic Syrup Presented with Baskets of Italian Breads & Focaccia
Mediterranean
MEDITERRANEAN MEZZE
Roasted Eggplant Baba Ganouj & Chick Pea Hummus, Drizzled with Cold Pressed Olive Oil and Fresh Herbs. Presented with 3Olive assortment, Hand Carved Feta , Crisp Cucumber & Pepper Dippers. Spiced Toasted Pita Chips & Za’atar Sprinkled Lavash Crisps
TRIO OF ARANCINO
Deep pan fried Rice balls stuffed with 1. Spinach with Feta Cheese and Salted Farm Butter; 2. Stuffed with Spiced Eggplant and Ricotta Cheese; 3. Fresh Mozzarella Cheese and Prosciutto Ham
3 OLIVES & 3 OILS
Jumbo Purple, Pitted Kalamata & Green Picholine Olives. Unfiltered Organic Olive Oil, Tuscan Cold Pressed Virgin Olive Oil, & Saffron-Roasted Garlic Signature Olive Oil. Baskets of Crust Baguettes & Ciabatta Bread
+ Fresh Lump Crabmeat Optional (add $2.00)
SPECIALTY BAKERS
Organic Spinach, Artichoke & Shallot, Fresh Thyme & Wisconsin Gruyere, Piping Hot in an Oval Baker with Flat Breads & Toasted Baguettes Rounds
+ Fresh Lump Crabmeat Optional (add $2.00)
SWEET ONION TORTILLA
Served in Small Squares, Cool-Spicy Cilantro Pesto
RICOTTA RAVIOLIS
Tossed with Local Oregano & Black Olive & Roasted Tomato Relish
Desserts
COCONUT STICKY RICE CAKE
Sweet Coconut Rice / Mango Puree
COLD STRAWBERRY & WATERMELON SOUP
Strawberry / Watermelon / Frozen Vanilla Yogurt / Fresh Mint
ARANCINI ALA NUTELLA
Pan-Fried Sweet Rice / Nutella
GOURMET BRAZILIAN TRUFFLES
Cappuccino / Cheesecake / Chocolate / Vanilla-Coconut