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