Group Dinner Selections: Plated | Buffet | Enhancements

The Wye Island Menu

Pan Roasted Free Range Chicken
With Roasted Garlic Chive Yukon Potatoes
And Wild Mushroom Madeira Demi Glaze

Grilled Atlantic Salmon
With Tuscan Style Cous Cous And Pesto Cream Sauce

Sautéed Shrimp Fettuccini
With Cracked Pepper Fettuccini, Bermuda Onions,
And A Sun Dried Tomato Cream

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The Parson Island Menu

Grilled 10oz. New York Strip
With Roasted Garlic Chive Yukon Potatoes, Crispy Shallots,
and a Cabernet Reduction

Ran Roasted Rockfish
With Fresh Herb Risotto, and Sweet Corn Relish
Finished with Roasted Red Pepper Vinaigrette

Grilled Pork Tenderloin
With Sweet Potato Hash and Georgia Peach Compote

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The DeCoursey Island Menu

Slow Roasted Prime Rib
With Gorgonzola Whipped Peruvian Potatoes and Horseradish Chantilly
Finished with Rosemary Scented Au Jus

Seared Atlantic Salmon
With Spicy Cucumber Relish and Wild Mushroom Risotto
Finished with Lemon Thyme Buerre Blanc

Pan Roasted Range Chicken Breast
Stuffed with Baby Spinach and Jumbo Lump Crab
Finished with Roasted Garlic Whipped Yukon Potatoes and Lemon Thyme Jus

Jumbo Lump Crab Crusted Halibut
With Roasted Garlic Whipped Yukon Potatoes and Plum Tomato Relish
Finished with a Sauvignon Blanc Cream

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The Kent Island Menu

Grilled Filet Mignon
With Roasted Garlic Whipped Yukon Potatoes and Oven Dried Tomatoes
Finished with Lump Crab Buerre Rouge

Seared Diver Scallops
With Goat Cheese Polenta and Pancetta Wrapped Asparagus
Finished with a Charred Tomato Vinaigrette

Eastern Shore Paella
Jumbo Shrimp, Clams, Mussels, Jumbo Lump Crab Meat
Finished with a Saffron Vanilla Bean Sauce

Duet Of Manor House Crab Cakes
With Roasted Peruvian Potatoes and Micro Greens
Finished with Pancetta Remoulade and Meyer Lemon Oil

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Plated | Buffet | Enhancements

Buffet Dinner Suggestions
All buffet dinners include assorted warm rolls & butter,
regular and decaffeinated coffee, tea and sodas

An additional charge will apply for all groups of less then 15 people

~For an extra touch add a carving station to any buffet~

Eastern Shore Buffet

Salad of Baby Greens with Assorted Dressings
Marinated Shrimp Pasta Salad
Dilled Yukon Potato Salad

Manor House Cream of Crab Soup
With stone wheat crackers

Grilled Breast of Chicken with plum tomato relish and thyme butter
Gratinee of Fresh Local Seafood
Roasted Vegetable Medley
Wild Rice Pilaf
Assorted Dessert Display

Low Country Shrimp Boil

Marinated Tomato Salad
Tri Color Roasted Potato Salad
Chef’s Garden Salad with Shredded Cheddar Cheese and Applewood Bacon
Assorted Dressings

Boiled Gulf Shrimp, Fresh Corn on the Cob, Onions,
Potatoes, and Kielbasa Sausage

Pan Roasted Flounder with Cajun Buerre Blanc
Southern Fried Chicken
Tillamook Cheddar Cheese Grits
Pole Beans and Julienned Carrots

Cornbread and Honey Butter

Charleston Style Pecan Pie

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Chesapeake Bay Blue Crab Feast

Manor House Tossed Salad with Assorted Dressings

Marinated Garden Vegetable Pasta Salad
Seasonal Fresh Fruit Salad
Shaved Cabbage Slaw

Steamed Local Caught Blue Crabs
Honey Barbecue Chicken
Local Corn on the Cob
Cornmeal Hush Puppies

Sliced Seasonal Melon
Assorted Dessert Display

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Italian Festiva

Antipasto Ensalade

Marinated Portabello Mushrooms, Artichoke Harts, Kalamata Olives,
Plum Tomatoes, Hard Salami, Fresh Mozzarella, Asiago Cheese, and Roasted Peppers
Traditional Caesar Salad
Prosciutto Wrapped Melon Wedges

Sautéed Breasts of Chicken with Tomato Basil Cream
Cioppino

Fresh Shrimp, Mussels, Clams, and Fresh Flounder

Stewed with Tomatoes and a hint of Saffron
Farfelle Pasta tossed with a Pesto Cream Sauce
Goat Cheese Polenta

Herbed Focaccia

Mini Cannoli

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Islander Buffet

Fresh Baby Spinach and Papaya Salad with Candied Ginger Vinaigrette
Tri Color Roasted Potato Salad
Seasonal Exotic Fruit Display

Ice Chilled Seafood Display
Crab Claws, Spiced Shrimp, Littleneck Clams, and Oysters on the Half Shell
Lemon wedges and Cocktail Sauce

Grilled Jerk Marinated Chicken with Mango Chutney
Baked Red Snapper with Pecan Butter
Roasted Island Spiced Pork Loin with Pineapple Rum Sauce
Whipped Sweet Potatoes
Almond Rice Pilaf
Seasonal Vegetable Medley

Key Lime Cheesecake
Coconut Cream Pie

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Kent Island Buffet

Tossed Salad of Baby Greens
With Assorted Dressings
Dilled Yukon Potato Salad
Marinated Roasted Vegetable Salad

Baked Atlantic Salmon with Lemon Thyme Buerre Blanc
Grilled Breast of Chicken with Wild Mushrooms and Artichokes
Topped with a Whole Grain Dijon Cream Sauce
Roasted Garlic and Chive Whipped Yukon potatoes
Seasonal Vegetable Medley

Assorted Dessert Display

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Chesapeake Bay Blue Crab Feast

Manor House Tossed Salad with Assorted Dressings
Marinated Garden Vegetable Pasta Salad
Seasonal Fresh Fruit Salad
Shaved Cabbage Slaw

Steamed Local Caught Blue Crabs
Honey Barbecue Chicken
Local Corn on the Cob
Cornmeal Hush Puppies

Sliced Seasonal Melon
Assorted Dessert Display

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Plated | Buffet | Enhancements

Dinner Enhancements

Soups

Yellow Tomato Gazpacho
Cream Of Crab Soup
Sweet Potato Vanilla Bean Veloute
Broccoli and Tillamook Cheddar Soup
Creamy Vidalia Onion Soup with Cilantro Oil
Shrimp and Corn Chowder
New England Clam Chowder
Lobster Bisque

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Appetizers

Pan Roasted Shrimp Cocktail
With chipotle remoulade and horseradish slaw

Maryland style Crab Cake
With pancetta remoulade

Apple Walnut Stuffed Quail
Caramelized onion Maple Bouillon

Smoked Duck Breast
Sweet Corn Relish and Aged Balsamic

Specialty Salads

Salad of Baby Spinach
Mandarin Oranges, Toasted Walnuts, and Raspberry Vinaigrette

California Baby Greens
Oven Dried Tomatoes, Candied Pecans,
and Black Pepper Dusted Goat Cheese
Vidalia Onion Vinaigrette

Roma Tomato Mozzarella Salad
With Aged Balsamic and Basil Oil

Hearts of Romaine
Focaccia Croutons and Shaved Parmesan
Drizzled with Classic Caesar Dressing

Grilled Hearts of Palm
Roasted Artichokes Hearts, Crisp Micro Greens,
and Charred Tomato Vinaigrette

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5% MD sales tax and 18% gratuity are additional