Captain's Jubilee

   
 

Presented by

 
 
Rouge Fine Catering
 

 

Passed Hors D'oeuvres

Mango Duck Crepe
Homemade Petite Crêpe filled with Duck Confit, Fresh Mango, Cucumber & Spring Onion
Finished with Apricot-Plum Glaze


Stuffed Cherry Tomatoes
Filled with Fresh Herb Hummus & Completed with Balsamic Pearls


Vol au Vents with Maryland Crab Fondue
Puff Pastry filled with Crab Fondue


Goat Cheese Croquette
Herb Crusted Goat Cheese Topped with Pear-Basil Marmalade


Hawaiian Chicken Kebab
Grilled Chicken with Pineapple Dressed in a Sweet Chili Glaze

 

Salad Course

Summer Salad
Mixed Greens with Fresh Blueberries tossed in a Lemon Vinaigrette
Topped with Crumbled Goat Cheese and Seasoned Toast Points

 

Dinner Course

Tuscan Airline Chicken
Pan-Seared Chicken Breast Finished with a Tuscan Sauce

Paired with

Italian Roasted Salmon
Oven-Roasted with Fresh Italian Thyme, Basil, Oregano & Garlic Seasonings
Topped with Lemon-Parsley Cream Sauce


Accompanied by


Cheddar Garlic Mashed Potatoes

Maple Glazed Rainbow Carrots

 - Vegetarian Option Available -

 

 Dessert Course

Mini Bêté Noir
Decedent Chocolate Cake Dusted with Powdered Sugar
Paired with a Petite Fruit Skewer

 Wine Pairings Provided By:

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