Monticello 26may10 JLooney-015


We can assist you in crafting a menu to suit any occasion.


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

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