Dinner*Buffet pricing upon request
*Not all entree items listed are applicable for buffets
*Only one main entree choice per event
              (Excluding vegetarian, vegan or allergy needs)

The following is an array of entrées, salads, vegetables and starch items. Choose the combinations that you like or ask us for assistance. Served dinners include one main entrée, one vegetable, one starch or grain, and one salad. All dinners include rolls, butter, coffee, tea, flavored ice tea, water and bakery fresh dessert.  There is an added cost for premium desserts. Desserts are not listed, so let us help you choose.  Service outside of the Dining Hall and linen will incur an additional charge for both. Dinner buffets can also be created for your event. 

Beef, Veal, Pork and Lamb

Sirloin of Beef - Market Price
Marinated with black pepper, garlic, kosher salt, wine and olive oil;
roasted to a medium rare, sliced thin and served with a brown sauce

Prime Rib of Beef - Market Price
Nicely seasoned, slow roasted house cut served with au jus

Tenderloin of Beef - Market Price
Classic filet mignon served with a brandy peppercorn sauce

Beef Medallions Stroganoff - Market Price
Medallions of beef tenderloin served over sautéed noodles with a sour cream, mushroom sauce

Veal Medallions Aux Champignons - Market Price
Sautéed thin sliced veal cutlets, served with creamed mixed mushroom

Veal Chop with Fine Herbs - Market Price
Bone in veal chop served with demi glace finished with fresh parsley and chives

Veal and Lobster Blanquette - Market Price
Tender veal and lobster in a creamy cognac mushroom sauce served over a pastry shell

Roasted Sliced Pork Loin
With traditional seasonings and served with an herbed brown sauce with diced apples

Pork Shank Osso Buco
Braised, bone in pork shank served with espagnole sauce and garnished with gremolata

Pork Chop Calcutta
Seared pork chop with sautéed pineapple and creamed curry sauce finished with toasted almonds

Garlic Roasted Leg of Lamb  
Herb and garlic coated lamb served over spinach and celery concasse finished with brown sauce

 Italian Lamb Chops - Market price - per person
Seared lamb chops served with artichokes and Italian style sauce over smoky eggplant puree

Lamb Chops Robert - Market price - per person
Served on a bed of julienne vegetables and topped with Sauce Robert

Classic Roast Leg of Lamb
Seasoned with rosemary and garlic served with minted brown sauce 

Chicken and Poultry

Chicken Cacciatore
Lightly breaded and pan fried boneless chicken breast with Italian seasonings smothered with mushrooms, onions, and tomatoes and served with pasta

Chicken Breast a'la Lisa
Grilled boneless chicken breasts served with a creamed Dijon mustard artichoke sauce

Chicken Breast "Gettysburg"
Baked boneless chicken breast with prosciutto ham and smoked gouda cheese, served with supreme sauce

Chicken Maryland Style  
Boneless chicken breast served with a baked crab cake and topped with white cheddar cheese sauce and spring onion garnish

Chicken Breast Marsala
Sautéed chicken breast with a mixed wild mushroom marsala wine sauce

Poached Chicken Breast Doria
Tender boneless chicken breast over julienne of fresh vegetables; served with creamed cucumber dill sauce

Chicken and Shrimp Scampi
Grilled chicken breast smothered with sautéed shrimp in a garlic butter sauce served over pasta, tossed with basil fresh vegetables

Blackened Chicken Breast with Crab
Sautéed with cajun spices and served with crab etouffee over streamed rice

Thai Cashew Chicken
Baked boneless chicken breast with garlic ginger chili sauce; garnished with fresh cut vegetables and cashews

Orange and Honey Roasted Duck Breast
Boneless duck breast over a bed of mixed wild rice served with sautéed orange segments and green onions

Asian Duck Breast
Grilled and served with sweet and spicy hoi sin sauce garnished with thin sliced fresh vegetables

Chicken Scaloppine with Sun-dried Tomato

Parmesan Crusted Chicken

Garlic Chicken with Sweet Roasted Pepper Sauce


Baked "Fiesta" Salmon Filet
Fresh salmon filet served with mango salsa and finished with crispy tortilla strips

Eastern Shore Crab Cakes
Our own fresh made crab cakes, baked and served with a spicy red pepper remoulade sauce

Orange Roughy Royal
Orange Roughy Filet is topped off with one of our crab cakes and finished with sauce mornay and colored sweet peppers

Baked Trout Jardinière
Boneless Rainbow Trout served with dilled havarti cheese sauce finished with julienne of fresh vegetables

Japanese Tuna
Marinated in a teriyaki sauce served with sautéed green onions, carrots, red peppers and fresh lime

Italian specialty which is a combination of shrimp, clams, mussels and fish in an aromatic vegetable broth.  (for partys of 25 or less)   

New Orleans Style Blackened Salmon Filet  
Well seasoned and spicy served with breaded crayfish in a creamed butter sauce

Mediterranean Grilled Swordfish
Served over stewed leaks; seasoned with olive oil, garlic and black pepper; then topped with diced tomatoes, onions and olives

Vegetarian choices
Please choose one from the items below to replace your entrée with a vegetarian or vegan selection.

Eggplant Parmesan
Breaded eggplant slices with marinara sauce and Mozzarella cheese

Portabella Mushroom *
Grilled whole marinated portabella served with seasoned vegetable rice

Stuffed Sweet Peppers *
Baked sweet peppers stuffed with herbed bread stuffing

Fresh Vegetable Kabobs *
Marinated seasonal vegetables on a skewer and grilled; served over barley pilaf

* Vegan items


Our Garden Salad
Pre-set fresh mix greens with grape tomatoes, sliced cucumbers, croutons; drizzled with your choice of dressing

Greek Style Salad
Romaine lettuce, black olives, cucumbers, red onions, tomatoes and Feta cheese;
drizzled with Greek dressing

Spinach and Citrus Salad
Spinach leaves with orange sections, red onions, toasted pecans; drizzled with a citrus vinaigrette dressing

Caesar Salad
Romaine lettuce, Parmesan cheese, cracked black pepper and croutons; drizzled with Caesar dressing

Spinach Salad
Baby spinach with sliced fresh mushrooms, diced hard cooked eggs and chopped green scallions; drizzled with poppy seed dressing

The Wedge
Crisp iceberg lettuce, grape tomatoes and crumbled bleu cheese; finished with fried garbanzo beans and drizzled with your choice of dressing 

Vegetables, Starches and Grains

Steamed Fresh Broccoli Florets
Broccoli Florets Milanaise - Parmesan Cheese and Butter
Baby Carrots with Honey Butter
Steamed Fresh Baby Carrots with Parsley
Sautéed Sliced Carrots with Butter and Shallots
Whole Green Beans with Pecan Butter
Steamed Cut Green Beans
Whole Green Beans Paysanne
Sauteed with onion and bacon
Steamed Vegetable Medley
Roasted Vegetable Medley*
Sauteed Batonnet of seasonal fresh vegetables*
Spinach Stuffed Tomatoes Provencal*
Asparagus (seasonal) *
Ratatouille **
Corn Pudding**

*Available for additional Charge
** Designed for buffet Use

Roasted Red Potatoes with Herbes de Provence
Garlic Mashed Potatoes
Yukon Gold fresh whipped potatoes
Seasoned whole baked russets
Duchess Potatoes
Creamed Potatoes Delmonico
Potatoes Lyonnaise

Harvest Rice Blends
Rice Pilaf
Mixed wild rice
Couscous with herbs and vegetables