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BREAKFAST MEETING
The Club’s Breakfast
Assorted Chilled Juices

Freshly Scrambled Eggs and French Toast
Rashers of Bacon or Link Sausages or Virginia Style Ham
Home Fries or Hash Browns

Croissants, Mini Bagels, Danish and Muffins
Butter and Preserves

Fresh Sliced Fruit
Assorted Yogurts and Cold Cereals

Coffee, Tea and Decaffeinated Coffee

CORPORATE LUNCHEON
Appetizer
Organic Field Greens, Balsamic Vinaigrette

Entree
Roast Breast of Chicken, French Cut, Sauce Chasseur
Entrees Include the Chef’s Selection of Vegetables and Potatoes or Rice

Dessert
Seasonal Fruit Tartlets
Coffee, Tea, and Decaffeinated Coffee

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RECEPTION
Deluxe Hors d’Oeuvres Selections

Hot
Brie en Croute with Raspberries
Maryland Style Mini Crab Cake with Remoulade Sauce
Mozzarella and Chive Risotto Fritelle
New Zealand Lamb Chop with Rosemary Garlic Sauce

Cold
Fingerling Potato with Caviar and Crème Fraiche
Lobster Salad with Tarragon and Mango In Bouchee
Napa Cabbage and Julienned Vegetable Roll
Sliced Breast of Duck on Corn Muffin, Cranberry Relish

From An Attractively Decorated Buffet, We Will Serve The Following:
Display of International and Domestic Cheeses, Decorated with Fresh Fruit
Served with a Variety of Crackers and Fresh French Bread
Large Basket of Assorted Crudités, Served with Dipping Sauce

Seafood/Raw Bar
Featuring Oysters and Clams on a Half Shell,
Jumbo Shrimp and Crab Claws
Cocktail Sauce and Mignonette Sauce and Full Condiments

Middle Eastern Station
Baba Ghanoush
Cous cous
Hummus
Falafel
Kabob of chicken and beef
Served with Pita Bread

Selection of Desserts
Assorted French and Italian mini pastries
Assorted Fruit Tartelettes
The Chef’s Chocolate Mousse
The Club’s New York cheesecake
Coffee, tea, herbal teas and decaffeinated coffee

Open Bar Selections
Premium and name brand liquors to include Grey Goose, Ketel One, Bombay Sapphire, Johnny Walker Black or Chivas,
Crown Royal, Patron, Reposado or Don Julio Tequila, the club’s white and red wines, imported, light and domestic beers,
assorted soft drinks, juices and mixers.

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WEDDING / DINNER / DANCE
We Will Pass The Following Hot & Cold Hors D’oeuvres Butler Style:

Hot
Artichoke Stuffed with Boursin
New Zealand Lamb Chop with Rosemary Garlic Sauce
Sea Scallops Wrapped in Smoked Bacon
Spanikopita

Cold
Pate de Foie Gras Apricot
Ratatouille Crepé
Smoked Salmon Canapé
Tenderloin of Beef on French Bread, Dijonnaise

On An Attractively Decorated Buffet, We Will Offer:
International and Domestic Cheeses to Include:
Aged New York Cheddar, French Brie, Herbed Boursin,
Pepper Crusted Goat Cheese and Gruyere
Accompanied by Assorted Crackers and French Baguette
Fresh and Dried Fruits
***
Large Basket of Assorted Crudités and Dips

DINNER
Appetizer
Chesapeake Bay Jumbo Lump Crab Cake
Served Over Avocado Cilantro Salsa

Salad
Tomato and Buffalo Mozzarella with Fresh Basil
Drizzled with Extra Virgin Olive Oil

Entrées
Roasted Sliced Tenderloin of Beef Perigourdine
OR
Sauteed Filet of Halibut, Orange Chive Beurre Blanc
***
Vegetarian Wellington Available Upon Request

All Entrees Served With Butternut Squash Puree,
“Bundled” Carrots and String Beans
Individual Anna Potatoes

Dessert
Duo of Sorbets with Fresh Fruit,
Garnished with Fresh Whipped Cream and Mint
Coffee, tea, and decaffeinated coffee

We Will Serve Name and Premium Liquors, The Club’s White and Red Wines, Imported and Domestic Beers,
Assorted Soft Drinks, Juices and Mixers, all on an Unlimited Basis for a Total of Five (5) Hours

-Sparkling Wine Toast
-Wine Served Tableside with Entrée

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