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Delaware Dinner Party
A memorable three-course dinner party
Your guests will enjoy passed and stationed hors d’oeuvres and a three-course meal with some of our favorite seasonal menu items.
Stationed & Passed Hors d’oeuvres
Serves 15 – 80 guests
Soup & Salad
Choice of Entrée
Dessert
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Choice of Stationed Hors d’oeuvres
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Artisan Fruit and Cheese Table
A selection of 5 imported and domestic cheeses garnished with fresh seasonal fruit, crostini and crackers
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Crudités
With creamy gorgonzola, hummus and roasted red pepper aioli
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Mediterranean Antipasto Table
Eggplant purée (Baba Ganoush), hummus, Kalamata olives, stuffed grape leaves and feta cheese with pita chips
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Tomato and Fresh Sliced Mozzarella
With basil coulis
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Choice of Passed Hors d’oeuvres
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Beef Satay with Thai peanut sauce
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Tenderloin of Beef Crostini with horseradish sauce
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Spanakopita spinach and feta cheese in phyllo
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Wild Mushroom Strudel with mascarpone
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House Smoked Salmon Rosettes on Cucumber Rounds with dill crème fraiche
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Baked Clams Casino
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Stuffed Mushrooms with Crabmeat and Spinach topped with Hollandaise
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Tuna Sashimi on Wonton Crisp with Asian dipping sauce
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Tomato and Olive Bruschetta
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Crab Cakes with garlic lemon aioli and roasted red pepper coulis
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Choice of Soup or Salad
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House Salad
Artesian lettuce mix with grape tomatoes, red onions and sliced cucumbers served with raspberry vinaigrette
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Baby Spinach and Warm Portabella Mushroom Salad
With balsamic vinaigrette goat cheese and toasted almonds
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Seasonal Soup
Made with fresh seasonal ingredients from Chef’s repertoire
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Classic Caesar Salad
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Choice of Entrées
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Charleston Meeting Street Crab, Our Signature Dish!
Classic crabmeat au gratin with triple cream, sherry and sharp cheddar cheese
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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
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Grilled Filet Mignon
With wild mushroom demi-glace; served with mashed Yukon gold potatoes and seasonal vegetables
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Roasted Whole Chicken Breast
Served with mashed Yukon gold potatoes and seasonal vegetables
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Sautéed Chicken Breast with Jumbo Shrimp
In a roasted tomato cream sauce with spinach and fresh fettuccini
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Pecan Crusted Rack of Lamb
With a creamed shallot demi–glace; served with potato pave and sautéed spinach
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Sesame Seared Tuna
With wild mushrooms, sobe noodles and wasabi beurre blanc
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Miso Glazed Halibut
With sautéed edamame, sweet peppers and mushrooms in an Asian vinaigrette
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Sautéed Salmon in Red Thai Curry Sauce
With jumbo lump crab and basil chiffonade; served with jasmine rice
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Ancho Chili Glazed Pork Chop
Served with a sweet potato purée and roasted pineapple salsa
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Spinach and Ricotta Cheese Stuffed Ravioli
With a fresh tomato purée and Locatelli cheese
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Grilled Vegetarian Plate
Marinated and grilled vegetables; served with hummus and cucumber raita
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Dessert Options
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Miniature Seasonal Dessert Assortment – (served family style on the tables)
Cream puffs, brownies, chocolate strawberries, cannolis, seasonal fruit tarts and fruit mousse shooters
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Plated Dessert Choices
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Bass’t Decadent Signature Mousse Cake (Gluten-Free)
Vanilla bean cake layered with sea salt caramel mousse, vanilla bean mousse and caramel ganache
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Salted Caramel Chocolate Tart
Chocolate tart filled with salted caramel and layered with chocolate ganache and sea salt
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Strawberry Shortcake Verrine
Vanilla bean angel food cake layered with pastry cream, fresh strawberries and whipped cream
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Crème Brûlée (Gluten-Free)
Creamy crème brûlée served with fresh seasonal fruit and gluten free honey biscotti
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Event Cakes
Available upon request from our Pastry Chef
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Coffee and tea service included
Delaware Dinner Party
Please note that these menus are not applicable to weddings. Contact us directly for special wedding packages.