The Renowned Tangier Package
The Renowned Tangier Package offers both Buffet and Plated Dinner options and includes a complementary Hors D’oeuvre reception for your guests.
Return to the main Weddings page.
Buffet Entrees
Chicken Romano
boneless breast of chicken dredged in a batter of eggs, white wine, lemon juice, Romano and Asiago cheeses then sautéed to a golden brown served on a pool of marinara sauce.
Chicken & Artichokes
boneless breast of chicken grilled then finished in a rich cream sauce of artichokes and watercress.
Chicken Ambrosia
breaded in a sweet coconut crumb mixture and oven baked, this boneless chicken breast is then finished with a light sauce of Mandarin orange, water chestnut and sweet peas.
Roasted Prime Rib
U.S.D.A. choice aged prime rib, dusted with select seasonings then slow oven roasted, thinly sliced and finished with a pepper au jus, served with creamy Horseradish sauce on the side.
This selection is available Chef attended hand sliced for your buffet at a nominal additional charge.
Roasted Tenderloin of Beef
U.S.D.A. beef tenderloin seared in olive oil then roasted medium, sliced and served with a Bleu Cheese & Rosemary Demi-glace.
Plated Dinner Entrees
Grecian Chicken
herb marinated breast sautéed with Oregano, Roasted Red Peppers, Artichokes and finished with White Wine, Lemon and melted Feta Cheese.
Served with Tricolor Orzo Pasta in Herbed Olive Oil and Ratatouille Vegetables.
Duck Breast a la Orange
butcher carved duck breast, soy marinated and seared, oven roasted medium with select herbs and seasonings then plated and finished with a sweet honey orange coulis.
Accompanied by a timbale of sticky Sesame Rice and sautéed Pea Pods with Julienne Carrot Ribbons.
Veal Tuscany
tender veal scaloppini sautéed with mushrooms, artichoke bottoms and roasted peppers finished with a Chianti wine demi-glace and melted provolone cheese.
Served with piped White Cheddar & Chive Potatoes and steamed Broccoli Florets in Truffle Oil.
Prime Rib au Jus
our U.S.D.A. private reserve cut dusted with roasted garlic, cracked black pepper and kosher salt then slow oven roasted served with a pepper au jus.
Along with our jumbo Twice Baked Potato and Hericot Vert with Shiitake Mushrooms.
Petit Filet Mignon
choice tenderloin dusted with select seasonings grilled and plated with black Truffle Demi-glace.
Accompanied by Oven Roasted Fingerling Potatoes with Thyme and steamed asparagus with a classic Hollandaise Sauce.
Lobster Stuffed Sole
grilled vegetables and Lobster meat stuffing in a delicate Sole fillet served with Roasted Garlic & Lobster Cream Sauce
Along with our Chef’s own Dijon Rosemary Potato Cake and Sugar Snap Peas with Water Chestnuts.
Jumbo Sautéed Scampi
a trio of jumbo shrimp sautéed in Garlic, Lemon & White Wine Butter Sauce
Served over angel hair pasta, and a roasted Baby Squash Medley with Garlic Oil.
Chesapeake Bay Blue Crab Cake
jumbo lump back-fin crab meat seasoned and blended to make our own special crab cake lightly breaded and pan-fried, served drizzled with a roasted pepper Remoulade sauce.
Accompanied by our Sweet Potato and Yukon Golden Potato Hash with Onions and Peppers and a Steamed Medley of Green, Italian and Yellow Wax Beans.
