Captain's Jubilee

   
 

Presented by

 
 
Rouge Fine Catering
 

PASSED HORS D'OEUVRES

Prosciutto-Wrapped Asparagus (G)
Roasted Asparagus Spears wrapped in Thinly-sliced Proscuitto

Southwest "Cornucopia"
House-made Tortilla Filled with Chicken, Cheddar & Cilantro
Finished with Avocado Crème

Shrimp Cocktail (G)
Jumbo Tiger Shrimp with Classic Cocktail Sauce & Lemon
Served in Demitasse Cup

Spanakopita
Flaky Phyllo Triangles stuffed with Spinach & Feta

Canapé of Artichoke and Gorgonzola
Artichoke & Gorgonzola, drizzled with Orange Infused Honey
Served on a Toast Point

 

SALAD COURSE

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

 

PLATED DINNER

Parmesan-Crusted Chicken Breast
Topped with Fresh Mozzarella and Tomato Bruschetta
Finished with Fresh Arugula and a Balsamic Drizzle

Paired with

Maryland Lump Crab Cake
Jumbo Lump Maryland Crab Cake
Served with House Remoulade on the side

Accompanied by

Lyonnaise Potatoes (G/Vegan)
Sliced Potatoes & Caramelized Onions
and
Roasted Broccoli (G)
With Caramelized Onions and Garlic
Topped with Parmesan Cheese


Vegetarian Entrée Choice (Available Upon Request)

Eggplant Parmesan
Roasted Eggplant layered with Cheese & Marinara

Accompanied by

Roasted Broccoli (G)
With Caramelized Onions and Garlic
Topped with Parmesan Cheese

 

DESSERT

Peach Cobbler
Sweet Peaches Finished with a Crisp, Crumble Topping