Brunch
Bar: Chef Ted to provide Orange and V-8 Juice, Coffee, Cranberry juices Decaf and tea, Bloody Mary's, and water in pitchers @ $6.00
Mexican Strata: Onions, Red, Green Yellow Peppers, Chorizo, baked in an egg casserole, served with Fresh Salsa.
Virginia Strata: Smithfield Ham, New Potatoes, Sautéed Spinach, Diced Tomatoes, baked in an egg casserole.
Omelet Bar: A chef will prepare the omelets to order, as the guests choose from the following ingredients:
Diced bacon, artichoke hearts, sautéed mushrooms, broccoli fleurettes, baby shrimp, leeks, spinach, diced Roma tomatoes, and four cheeses.
Taylor's Pork Roll
Old Virginia Spoon Bread
Charleston Shrimp and Grits
Fried Green Tomatoes
Chef Ted Hash Browns
Waffles with Maple Syrup
Assorted Muffins and Breakfast Breads
Bagels from Bodo's with Assorted Cream Cheeses
Fresh Fruit
$25.00
Barbecue
Chopped Pork Shoulder with Kaiser Rolls
Maw Dean's Fried Chicken
German Potato Salad (Bacon, Celery, Red Onion, Hard Boiled Eggs)
Refrigerator Pickles (Southern Style Sweet Cucumber and Onion Salad)
Molasses Baked Pinto Beans
Cabbage Carrot and Caraway Seed Cole Slaw
Yellow Squash Casserole
Homemade Mixed Berry Ice Cream
$25.00
Chef Ted offers the “La Caja China” a revolutionary on-site roaster that cooks the most succulent pig you can imagine!
Heavy Hors o'd'oeuvres / Finger Foods
Tea sandwiches on pan de mie garnished with watercress, peeled shrimp, Japanese red radish, sliced eggs, smoked salmon, avocado and bacon bits.
Mango Chicken Salad in Cherry Tomatoes
Traditional Ham Biscuits
Smoked Fish Display: An assortment of smoked fish beautifully arranged on a handsome wooden cutting boardto include:
Norwegian salmon and trout garnished with dill cream cheese, Bermuda onions, egg whites, assorted breads and rye crackers.
Deviled Eggs with Caviar
Beef Tenderloin Horseradish with Small Rolls
Small New Potatoes with Sour Cream and Bacon
Assorted Finger Desserts
$25.00
Deviled Eggs with Caviar
Tea sandwiches on pan de mie garnished with watercress, peeled shrimp, Japanese red radish, sliced eggs, smoked salmon, avocado and bacon bits.
Lobster Thermidor in Filo Pastry Shells
Apple Slice with Chevre
Fresh Mozzarella, Mint, Pear Tomato and Cantaloupe Skewer
Leg of Lamb, Marinated in Red Wine and Garlic, on a Wooden Cutting Board, served with Mint Jelly and Assorted Rolls
Quesadillas made with Real Molé and Monterey Jack Cheese
Cold New Potato Half with Sour Cream and Bacon
Cherry Tomato with Salmon Mousse
$25.00
Thanksgiving
Roasted Rosemary Turkey with Nat’ral Gravy
Mashed Yukon potatoes and celeriac root
Cornbread and Virginia oyster stuffing
Collard, kale and turnip greens with side meat
Grilled green beans with pimientos
Macaroni and cheese
Assorted rustic breads
Baked apple brown betty with bourbon sauce
$25.00
University Fraternity and Sorority Formals
Steamship Round and Horseradish Sauce
Boneless, Skinless Chicken Breast Marinated in Lime, Garlic and Cilantro
Tri-colored Tortellini Pesto Cream
Traditional Caesar Salad
Oven Roasted Blue and Yellow Potatoes, Sour Cream, Cheese, Broccoli and Real Bacon Bits
Assorted Rustic Breads with Sun-Dried Tomato Olive Oil and Spanish Cheeses
Chocolate Chocolate Mousse and Key Lime Pie
$25.00
Arabia
Kabobs: Platters of skewered delights:
Chicken, Pineapple, with Peanut Sauce
Ocean Scallops and Bacon with Fresh Thyme
Beef tenderloin with green pepper and oyster sauce
Fresh Tuna with New Potato Vinaigrette
Jumbo Shrimp with Braised Leeks.
Tabouli
Carrot and Celery Sticks with Roasted Eggplant Dip
Grilled Pita Bread
$25.00
Real Mexico
Monterey Jack and Jalapeño Quesadilla
Tri-Colored Corn Chips and Fresh Salsa, Pico de Gallo, Guacamole made on site
Grilled Chicken Thighs Marinated in Lime, Garlic and Cilantro
Pork Tamales
Grilled Corn on the Cob in its husk
Saffron Rice
Black Beans
Chayote Salad
Flour Tortillas
Coconut Flan with Fresh Fruit
$25.00
Old Virginia
Virginia Oyster Stew, made with bacon, celery, parsley, onions and cream, and fresh Oysters to order.
Grilled Assorted Fresh Oysters with Cocktail Sauce and Lemons
Old Virginia Brunswick Stew, from a Colonial Recipe 400 years old..NO gray squirrels added, only nice fat brown ones!
Colonial Spoonbread
Grilled Pastrami and Swiss on Rye with Pickle wedge
Grilled Bratwürst with Whole Grain Mustard
Fresh Assorted Cookies
$25.00
Other Ideas, Mix and Match!
The King Arthur: on a large cutting board, there will be
Steamship Round with Horseradish Sauce,
Boned Leg of Lamb, Marinated in Red Wine, Garlic and Rosemary, served with Mint Jelly,
Whole and Sliced Rosemary Turkey, served with Fresh Cranberry Sauce,
Thinly Sliced Virginia Ham with Pommery Mustard spectacularly garnished with Herbs and Vegtables.
Smoked Fish Display: An assortment of smoked fish to include
Norwegian salmon, mackerel, and trout garnished with dill cream cheese, Bermuda onions, egg whites, capers, and
Assorted breads and rye crackers beautifully arranged on a handsome wooden cutting board.
Pasta Bar: The guest will choose from tri-color tortellini, and penne pasta, marinara and pesto-cream sauces. A chef will prepare the dish, choosing from the following ingredients:
diced bacon, artichoke hearts sautéed mushrooms, broccoli fleurettes, baby shrimp, leeks, spinach, diced roma tomatoes.
Cheese Board: Assorted Spanish meats and cheeses from Feast! Assorted rolls and breads from Albemarle Bakery and traditional crackers beautifully arranged on a wooden cutting board.
Bar: Host to provide all alcohol. Chef Ted to provide bar set-ups: Coolers, Ice, Soft Drinks, Mixers, Mineral Waters, Limes, Peanuts and Bar Naps @ $6.00. When Chef Ted supplies soft drinks there is always a mix on new things: Mexican Jarrito, Raspberry Izze, Orangina, Peruvian Inca Cola etc.
