CARVING STATIONS

STANDING STEAMSHIP ROUND OF BEEF - appropriate for 75 plus guests

MEDIUM RARE TOP ROUND OF BEEF - with horseradish sauce

MELT IN YOUR MOUTH TENDERLOIN OF BEEF - herbed encrusted with horseradish sauce and tomato marmalade – PRICED ACCORDINGLY

MARINATED AND GRILLED LONDON BROIL - with horseradish sauce -
BAKED HAM CRAVED OR PREPLATTERED – Dijon and honey mustards -

PRECARVED ROASTED WHOLE TURKEYS – with cranberry mayonnaise -

TENDERLOIN OF PORK – fruited salsa -

All meats served with soft or crusty rolls. Condiments are only suggested

SEAFOOD


Beautiful and fresh enough to stand alone or to combine in interesting ways to create a masterful display

LARGE STEAMED SHRIMP with Cocktail Sauce and Roasted Shallot Remoulard -

RAW OYSTERS ON THE HALF SHELL -

OYSTERS ROCKEFELLER -

OYSTER STEW – creamy stew base delicately seasoned into which are shucked fresh oysters and heated just until their edges curl. Served steamy hot. Perfect for cool weather receptions. Unexpected and enthusiastically received. -

POACHED WHOLE SALMON WITH CUCUMBER DILL SAUCE – served with mini bagels and artfully decorated with thin slices of English cucumbers.

CHEESES AND PATES

SMOKED SALMON – garnished with chopped hard cooked eggs, diced red onion.

BAKED BRIE EN CROUTE - with Roasted Garlic and Sundried tomatoes -

SHRIMP SPREAD – a blend of shrimp, seasonings and cream cheese to spread on crackers.

CHUTNEY CHEESE SPREAD – a hint of India served with Ginger snaps.

TORTA TI PESTO TORTE with toasted pita points small or medium

HUMMUS – with toasted pita points

LIVER PATE – enhanced with the flavor of fall apple.

BLUE CHEESE with roasted fanned pears and spiced pecans.

FRUIT AND VEGETABLES

GRILLED VEGETABLES - yes – bite and grilled; vegetables served at room temperature to spear with a toothpick.

BLANCHED ASPARAGUS – wrapped with proscuitto*

DRIED APRICOTS – filled with cream cheese and topped with sugared pecan.

SEASONAL FRUITS - with chocolate fondue.

SEASONAL FRUITS - with domestic and imported cheeses - 10
20

*donates appropriate for butlering
IN THE CHAFING DISH

MEATBALLS - sweet and savory.

SZECHUAN CHICKEN - bites of white chicken breast in a spicy Oriental sauce

KIELBASA - rendered down in white wine and Dijon mustard

HOT SHERRIED CRAB DIP - crab in every bite served with croustades shells

ARTICHOKE SPINACH - with a Mornay sauce served with cubed French bread or crostini


PLATTERED PRESENTATIONS

SPICY SEVEN LAYER MEXICAN DIP- with Tortilla chips 10
20

VERGETARIAN HyeROLLER - Armenian Bread with a vegetarian spread topped with lettuce, cucumbers, tomatoes, red bell peppers rolled and cut into pinwheels

HAM BISCUITS - We are told no wedding is a Virginian wedding without ham biscuits we butter and double ham ours at Hidden Treasure

TEA SANDWICHES - Choice of chicken, ham, tuna or egg salad, mushroom cream cheese and olive, open faced cucumber rounds


BUTLERED HORS D’OEUVRES

The following foods are best served hot at their peak of flavor and for this reason we recommend they be passed to your guests

CRABCAKES – Hidden Treasure mini crab cakes fastened to a white peppered cracker with a maple drizzle

NEW RED POTATOE HALVES – topped with bacon, scallions, cheddar cheese, sour cream

AHI SEARED TUNA – encrusted with black sesame seeds and flavored with a dribble of honey balsamic reduction served in a Japanese spoon

MAINE LOBSTER – and diced mango salad served in a Japanese spoon

CHEESE PUFFS – hot and buttery – a true crowd pleaser

SHRIMP KABOBS – grilled large shrimp – pineapple wrapped with bacon

SPANAKOPITA – flaky and delectable

BRIE CUPS – buttery bread toasted in the shape of a small cup, a wedge of Brie, a dab of apricot jam, placed under the broiler just to melt

STUFFED MUSHROOMS – filled with one of the following, brandied crabmeat, sausage and spinach, Swiss Florentine or blue cheese and bacon

LOTUS CUPS – Lotus Cups (phyllo) gilled with Spicy Thia Chicken and topped with fire roasted Spanish Peanuts

LOTUS CUPS – filled with Shrimp or Crabmeat Salad

TACO STATION – make your own – taco meat, chopped tomato, fresh salsa, grated cheeses, guacamole, sour cream – “all to have it your way”

MASH AND DASH – Homemade mashed potatoes with a selection toppings, gravy, sour cream, chives, salsa, caramelized onions and bacon served in a martini glass

BRUSCHETTA BAR – we give this old Italian idea an updated American twist – grilled Italian bread painted with steaming hot Virgin Olive oil and topped with vegetarian spreads. Sautéed lemon parsleyed Portabella mushrooms, Grilled herbed yellow and red pepper stripes, Capone (an eggplant spread), Pesto with fresh popular self serve station

SALAD STATION – make your own salad combining field greens, Romaine for crunch, cherry tomatoes, red onions, radishes, parsleyed cucumbers, garbanzo beans, spouts mushrooms and crouton – dressings; Italian, honey mustard, ranch, blue cheese vinaigrette, raspberry vinaigrette or Balsamic vinaigrette

CREPES SAVORY – choices of sherried crabmeat
Curried chicken in paper thin crepes


DESSERT STATIONS OR DISPLAYS

CREPES SWEET – for dessert maybe banana foster, fresh strawberries, spiced apples topped with clouds of whipped cream and shavings of chocolate

DESSERT TRAYS – Assorted mini tartlets and mini brownies

DESSERT STATION – cakes, pies, English trifle, fruit tarts, profiteroles, Mexican wedding cookies, just name your passion – Create a whole party of desserts


BRUNCH IDEAS
PRICED ACCORDINGLY

OMELET BAR – for brunch omelets cooked to order with choices of sautéed onions, mushrooms, green peppers, multi cheeses, chopped ham, bacon and salsa for topping capers and whipped cream cheese with chives served with pumpernickel bread

SCALLOPS WRAPPED WITH BACON

MINI CRAB CAKES - Sautéed to order, these delicious crab cakes are lightly seasoned and served with tartar and cocktail sauces

HOT SHERRIED CRABMEAT

COLD CRABMEAT SALAD

Cold seafood is set up on ice – hot seafood in chafing dishes. Sauces: Cocktail, Remoulade, tartar are included, as are appropriate crackers and breads.


ACTIVITY STATION

Our activity stations encourage intermingling and add festivity to any Celebration calling for catering. At the same time, stations eliminate long lines of waiting at larger affairs.

MINI CRAB CAKE – sautéed to order, these delicious crab cakes are lightly seasoned and served with tartar and cocktail sauces.

KABOBS, chicken, beef, lamb or shrimp skewered with appropriate fruits and vegetables grilled on site and handed hot and sauced to your guests

PASTA BAR – using rotini (better to catch the sauce) and cheese tortellini (everyones’ favorite) your guests can choose from three sauces with a final dusting of Parmesan cheese; Sauces marinara, seafood vegetable primavera, alfreda, white or red Clam

STIR FRY STATION – a quick sauté of chicken, shrimp or beef and julienne fresh vegetables

FAJITA STATION – beef or chicken with multi colored peppers, onions, wrapped and handed to your guests