Delaware Dinner Party

Choice of Stationed Hors d’oeuvres

Artisan Fruit and Cheese Table

A selection of 5 imported and domestic cheeses garnished with fresh seasonal fruit, crostini and crackers

Crudités

With creamy gorgonzola, hummus and roasted red pepper aioli

Mediterranean Antipasto Table

Eggplant purée (Baba Ganoush), hummus, Kalamata olives, stuffed grape leaves and feta cheese with pita chips

Tomato and Fresh Sliced Mozzarella

With basil coulis

Choice of Passed Hors d’oeuvres

Beef Satay with Thai peanut sauce

Tenderloin of Beef Crostini with horseradish sauce

Spanakopita spinach and feta cheese in phyllo

Wild Mushroom Strudel with mascarpone

House Smoked Salmon Rosettes on Cucumber Rounds with dill crème fraiche

Baked Clams Casino

Stuffed Mushrooms with Crabmeat and Spinach topped with Hollandaise

Tuna Sashimi on Wonton Crisp with Asian dipping sauce

Tomato and Olive Bruschetta

Crab Cakes with garlic lemon aioli and roasted red pepper coulis

Choice of Soup or Salad

House Salad

Artesian lettuce mix with grape tomatoes, red onions and sliced cucumbers served with raspberry vinaigrette

Baby Spinach and Warm Portabella Mushroom Salad

With balsamic vinaigrette goat cheese and toasted almonds

Seasonal Soup

Made with fresh seasonal ingredients from Chef’s repertoire

Classic Caesar Salad

Choice of Entrées

Charleston Meeting Street Crab, Our Signature Dish!

Classic crabmeat au gratin with triple cream, sherry and sharp cheddar cheese

Grilled New York Strip Steak

With Stags’ Leap Merlot demi-glace and maitre’d hotel butter; served with mashed Yukon gold potatoes and seasonal vegetables

Grilled Filet Mignon

With wild mushroom demi-glace; served with mashed Yukon gold potatoes and seasonal vegetables

Roasted Whole Chicken Breast

Served with mashed Yukon gold potatoes and seasonal vegetables

Sautéed Chicken Breast with Jumbo Shrimp

In a roasted tomato cream sauce with spinach and fresh fettuccini

Pecan Crusted Rack of Lamb

With a creamed shallot demi–glace; served with potato pave and sautéed spinach

Sesame Seared Tuna

With wild mushrooms, sobe noodles and wasabi beurre blanc

Miso Glazed Halibut

With sautéed edamame, sweet peppers and mushrooms in an Asian vinaigrette

Sautéed Salmon in Red Thai Curry Sauce

With jumbo lump crab and basil chiffonade; served with jasmine rice

Ancho Chili Glazed Pork Chop

Served with a sweet potato purée and roasted pineapple salsa

Spinach and Ricotta Cheese Stuffed Ravioli

With a fresh tomato purée and Locatelli cheese

Grilled Vegetarian Plate

Marinated and grilled vegetables; served with hummus and cucumber raita

Dessert Options

Miniature Seasonal Dessert Assortment – (served family style on the tables)

Cream puffs, brownies, chocolate strawberries, cannolis, seasonal fruit tarts and fruit mousse shooters

Plated Dessert Choices

Bass’t Decadent Signature Mousse Cake (Gluten-Free)

Vanilla bean cake layered with sea salt caramel mousse, vanilla bean mousse and caramel ganache

Salted Caramel Chocolate Tart

Chocolate tart filled with salted caramel and layered with chocolate ganache and sea salt

Strawberry Shortcake Verrine

Vanilla bean angel food cake layered with pastry cream, fresh strawberries and whipped cream

Crème Brûlée (Gluten-Free)

Creamy crème brûlée served with fresh seasonal fruit and gluten free honey biscotti

Event Cakes

Available upon request from our Pastry Chef

Coffee and tea service included