holiday catering menu
SOUPS
Maryland Vegetable Crab
Cream of Crab
New England Clam Chowder
Oyster Stew
Creamy Curried Butternut Puree
small bites, APPETIZERS and more
Gratineed Mussels, Garlic-Herb Butter and Panko, by the dozen
Crab Spinach and Feta Phyllo Cups, by the dozen
Mini Lobster, Brie and Chive Quiche, by the dozen
Mushroom and Goat’s Cheese Tarts, by the dozen
Oysters Rockefeller, by the dozen
Chincoteague and Bay Oysters on the Half Shell, by the dozen
1 oz or ½ oz Crab Balls, by the dozen
Shrimp Cocktail, by the pound
Crab Dip by the pound
Crab Imperial, by the each
Poached Salmon (2lb portion)
Smoked Salmon Platter, Capers, Red Onion, Lemon (2lb)
Crab Cakes
(4 oz. Regular, 4 oz and 6 oz. Jumbo Lump)
SIDES
Corn Pudding
Spinach Souffle
Twice Baked Potato
Lobster Mac n-Cheese
Brussel Sprout Casserole - Asiago Cheese Sause, rosemary, Smokey Bacon-Panko Topping.
BAKED GOODS
Cornbread
Sweet Potato Biscuits
Cheddar Drop Biscuits
Yeast Rolls
Smith Island Cakes
Assorted Cookies