Crab Cakes & Burgers : Ellicott City, Catonsville, Baltimore, Maryland. MD

Hors d’oeuvres \| Event Menu
Hors d’oeuvres Per 50 pieces
Proscuitto Pinwheels	$100.00
Crab Balls	$185.00
Buffalo Wings	$65.00
Spanikopa	$100.00
Brie & Mushroom Tartlets	$105.00
Brie and Raspberry in Phyllo	$105.00
Shrimp Cocktail	$185.00
Scallops Wrapped in Bacon	$150.00
Chicken and Corn Quesadillas	$95.00
Crab Dip (per quart)	$60.00
Toasted Mushroom Bruschetta	$75.00
Smoked Salmon Canapes	$125.00
Beef Tenderloin carpaccio	$170.00
Wisconsin Cheddar Crisps	$60.00
Strawberries stuffed with a Boursin spread	$70.00
Crab Jammers	$120.00
Mediterranean Platter-Hummus, feta spread and eggplant Tapenade. Served with fried pita chips	$5.00 per person
Chicken Tenders	$80.00
Shrimp and Tips served with penne	$15.00 per person
Andoullie Sausage and Chicken	$14.00 per person

Caesar Salad (serves 15)	$45.00
Tiber Salad (serves 15)	$60.00
Brie En Croute with Berries (serves 25)	$100.00
Fruit and Cheese	$5.00 per person
Chocolate Strawberries	$2.50 each
Pecan tart with Vanilla Ice Cream	$7.00 per person

Hors d’oeuvres | Event Menu

Tier 1-$42 per person

1st Course
Baby Field Greens tossed with a Sherry Vinagrette
or
Maryland Crab Soup

2nd Course
Shrimp & Tips
Jumbo Shrimp & Beef Tenderloin Tips tossed with penne pasta and toasted mushrooms with a roasted garlic cream sauce

Chicken Marsala
Grilled Chicken and mushrooms tossed in a Marsala wine reduction

North Atlantic Salmon
Pan seared with a wild mushroom and goat cheese spread served atop a roasted pumpkin and chile sauce

3rd Course
Chef’s selection of desserts

Tier 2- $52 per person

1st Course
True Caesar tossed with parmesan croutons and topped with anchovies and manchego cheese
or
Maryland Crab Soup

2nd Course
Maryland Crab Cakes
Traditional favorites served with a cucumber salad and a creole mustard aioli

Pork Loin
Applewood bacon wrapped pork tenderloin with a bourbon pecan reduction

Chicken and Portabella Trifle
Rosemary infused chicken and grilled portabella mushrooms with a gorgonzola toasted walnut sauce

3rd Course
Chef’s selection of desserts

Tier 3 - $65 per person

1st Course
Choice of Crab Balls, Brie & Mushroom Tartlets or Spanikopa

2nd Course
Maryland Crab Soup

3rd Course
Tiber River Salad

4th Course
Chesapeake Filet Mignon
8 oz. Filet topped with jumbo lump crabmeat and béarnaise sauce

Pecan crusted Rainbow Trout
Pan seared and finished in a hazelnut burre blanc

Maryland Crab Cakes
Traditional favorites served with a cucumber salad and a creole mustard aioli

5th Course
Chef’s selection of desserts

Tier 4 -$75 per person

1st Course
Choice of Crab Balls, Beef Corpachio or Shrimp Cocktail
or Shrimp Cocktail

2nd Course
Maryland Crab Soup

3rd Course
Tiber River Salad

4th Course
Veal Chop
Grilled with a chanterelle mushroom glace’

Surf and Turf
Choice of a 5 oz. Crab Cake or Fresh Lobster Tail served
and 8oz Filet Mignon

Crispy Chilean Sea Bass
Pan Sauteed with a white truffle choron hollandaise and served with fried polenta

5th Course
Chef’s selection of desserts