
MENUS
We can assist you in crafting a menu to suit any occasion.
Entrées
Salmon with a Chiffonade of Leeks and Creamed Spinach
Trout Almondine with Haricot Vert
Chesapeake Bay Crab Cakes with Lemon Aioli and Blistered Grape Tomatoes and Chives
Shrimp and Stone-Ground Cheese Grits and Bacon
Tournedos of Beef with Maitre d’Hotel Butter and
Potatoes Dauphinoise
Grilled Flank Steak with Gremolata
and Corn Pudding Soufflé
Baby Lamb Chops with Pistachio Mint Pesto
and Savory Leek Bread Pudding
Grilled Quail Wrapped in Pancetta, Stuffed with Herbs and Caramelized Onions with Seasonal Vegetables
Pan Seared Chicken Breast with Thyme and Beurre Blanc Sauce with Seasonal Vegetables
Country Captain Chicken Breast with Tomato and Sweet Peppers with Saffron Rice
Thyme and Garlic Rubbed Pork Tenderloin with Red Cabbage Agra Dolce
Bourbon Braised Pork and Pork Belly with Cipollini Onion and Whipped Butternut Squash
Seared Duck Breast with Tart Cherry Port Sauce and Nutty Wild Rice
Hors d’Oeuvres
Passed and Buffet
Spiced Pecans
Cheddar Wafers/Cheese Straws
Pâté with Pickled Red Onion and Chiffonade of Apple on Toast Point
Cheddar Melba Melts
Coconut Shrimp and Chutney
Fried Oysters with Remoulade Sauce
Virginia Ham Biscuit
Crab Cakes with Cilantro Sauce
Seared Scallops with Spicy Lime Sauce
Steak Tartar on Toast Points
Smoked Trout Gougeres with Chervil
Parmesan Gougeres
Lamb and Pine Nut Meat Balls with Tahini Sauce
Soufflé Cheese Bites
Chevre and Pesto Panini
Gruyere and Sage Butter Panini
D’affinois Brie with Fig Jam on Crostini
Smoked Sausage Wraped in Bacon with Brown Sugar Glaze
Medjol Dates Wrapped in Bacon
Gravlax on Blini with Dill Sauce
Open Faced Cucumber Finger Sandwich
Corn Fritters and Corn Relish
Seared Salmon on a Bamboo Skewer with Lemon Herb Aioli
Salmon Cakes with Piquant Sauce
Mushroom Duxelle Mini Quiches
Tuna Tartar on Sesame Seed Rice Cakes
Radish Dipped in Tarragon Aioli and Pumpernickel Bread Crumbs
Asian Beef with Scallions on Baby Gem Lettuce
Frenched Baby Lamb Chops with Rosemary and Garlic
Shrimp and Radish Deviled Eggs
Grilled Pork Tenderloin with Chutney and Baguette
Antipasti of Proscuitto, Soppressata Salami, Chianti Salami, Manchego Cheese, Marinated Mozzarella Balls, Sweet Mustard, Cocktail Tomatoes, Artichoke Hearts and Olives
Imported Cheese Platter with Grapes, Apricots, Sugared Spiced Pecans & Assorted Crackers, and Crostini
Brie with Pecan and Brown Sugar Topping Served with Ginger Thins
Crudités of Sugar Snap Peas, Haricot Vert, Belgian Endive and Cucumber Spears with Green Goddess Dip
Chevre Pesto Layered Terrine with Crackers
Twice Baked New Potatoes
Smoked Salmon Platter with Lemon, Bermuda Onion, Capers, Water Crackers & Seeded Crackers
Asian Meat Balls with Ginger and Lemon Grass Sauce
Artichoke Parmesan Spread with Pita Crackers
Blue Crab Sherry Dip with Toast Points
Rosemary Ham and Brie Sandwich on Focaccia with Chive Spread
Shrimp Marinated with Lemon, Dill and Garlic
Pickled Shrimp with Fennel and Mustard Seed
Southern Deviled Eggs
Pimento Cheese Biscuit with Pepper Jelly
Grilled Onion Dip with House Made Seeded Crackers
Smoked Duck on a Curry Flavored Biscuit with Chutney
© 2020 Sandy Motley Catering, LLC
Charlottesville, Virginia
434.245.1231
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