buffet & sit-down menus for wedding receptions

from chef-owner Susan Muldoon

Sample pricing for

Buffet & Sit-Down Service

Use this list to make your own menus.  Special dietary and other needs are happily accommodated.  All prices subject to 20% gratuity/service charge and Maryland Sales Tax.  Pricing is per person and is an estimate only.  Sitdown menus are +$2/person.

Option “A” ($38):     

4 Hors d’oeuvres + Salad + 2 Entrée Choices + 2 Side Dish +  Wedding Cake

Option “B” ($43):      

5 Hors d’oeuvres + Salad or Soup + 2 Entrée Choices + 2 Side Dishes + Wedding Cake

Option “C” ($53):     

6 Hors d’oeuvres + Salad + Soup + 3 Entrée Choices + 2 Side Dishes + Wedding Cake

Scroll Down for Buffet & Sit-Down Menus

Buffet & Sit-Down menus provide choice and simplicity without compromising quality or quantity.

  These menus choices are suggestions only and we're always happy to entertain your thoughts.

The pricing you see here is only for the food component of your evening.  Other charges will apply, including service & facilities.  To get a full understanding of what your event might cost, click here.

"Delicious" - Frank & Cecilia

Call (800) 245-1655 today to schedule your appointment!

Hors d'oeuvres

Standing (Either of these option count as 2 choices)

  • Antipasto Display:  Assorted Italian Cheeses, Roasted Vegetables and Meats with Pesto and Sundried Tomato Whipped Cream Cheese Torte Centerpiece, served with crackers and Italian toasts
  • Fruit, Cheese, and Vegetable Display with Baked Brie with Brown Sugar and Walnuts (or Horseradish Cheddar Dip), served with assorted dips and crackers
  • Add a Made-to-Order Crepe or Stir Fry Station to your Cocktail Hour:  +$8 pp or counts as three choices

Hors d'oeuvres

passed

  • Mini Angus Beef Sliders
  • Miniature Crab Cakes w/Mango Chutney
  • Crab & Cheese Quesadilla Bites
  • Seared Ahi Tuna Medallions w/ Wasabi Sour Cream
  • Smoked Salmon w/Horseradish & Cream Cheese Canape
  • Shrimp or Scallops Wrapped in Bacon
  • Garlic Shrimp, Chorizo & Manchego Puffs
  • Chicken Sates w/ Spicy Peanut Sauce
  • Raspberry Brie Puffs
  • Spinach & Feta Triangles w/ Roasted Red Pepper Sauce
  • Spinach & Feta Triangles w/ Roasted Red Pepper Sauce
  • Miniature Beef  Empanadas w/Tomatillo Salsa
  • Roasted Vegetable & Goat Cheese Crostini
  • Mini Beef Wellingtons
  • Asian Chicken Lettuce Wraps w/Spicy Chili Soy Sauce
  • Mini Morocco Tacos – Honey Apricot Chicken & Tzasiki Sauce in Phyllo Cups
  • California Rolls
  • Goat Cheese Balls rolled in Crushed Candied Pecans
  • Swiss & Spinach Mini-Quiche topped w/sundried Tomato Pesto
  • Lamb Popsicles w/ Chimchurri Dipping Sauce (B or C Only)
  • Pate Stuffed Crispy Wontons w/a Dried Cherry sauce (B or C Only)
  • Crab or Lobster Puffs (B or C Only)

Soups

  • Wedding:  Italian Escarole Chicken Soup
  • French Onion w/ Gruyere Toasts
  • Crab or Lobster Bisque
  • Gazpacho (served chilled)
  • Cold Melon & Yogurt w/Lime Garnish (serve chilled)
  • Creole Crab & Corn Chowder
  • New England Scallop Chowder
  • Butternut Squash Apple Bisque
  • Spicy Maryland Crab Soup

Salads

  • Garden or Caesar
  • Party:  Mixed Greens w/candied Pecans, Raspberries, & Gorgonzola w/ a Raspberry Vinaigrette (some items change seasonally)
  • Asian:  Mixed Greens w/ Mandarin Oranges & Almonds in a Ginger Orange Dressing
  • Salad Caprese:  Fresh Mozzarella & Tomatoes on a bed of Mixed Greens
  • Greek:  Chopped Romaine, Tomatoes, Cucumbers and Feta with a Greek Vinaigrette

Entrees

CARNIVORES (Sauces are suggestions only)

  • Spice Rubbed Angus Flat Iron Steaks
  • Roast Prime Rib of Beef w/Au Jus & Horseradish Sauce (Buffet Only)
  • Pork Loin Medallions Stuffed w/ an Apricot & Mango Chutney
  • Thyme & Rosemary Crusted Pork Steamship Round w/Fresh Cranberry Sauce (Buffet Only)

 

The following meat entrees are Option B or C Only

  • Herb Crusted Beef Tenderloin w/ Creamy Horseradish or Port Wine Reduction
  • Rack of Wild Boar w/a Dried Cherry Compote
  • Rack of Lamb w/Creole Mustard Crust, Rosemary Jus, & Apple-Mint Relish
  • Herb Crusted Lamb Loin Medallions in a Smoky Cabernet Sauce
  • Shiraz Marinated Venison w/ Pepper Cream Sauce & Mixed Berry

 

PASTAS & VEGGIES

  • Butternut Squash Manicotti in a Cider Cream Sauce or Sage Pesto
  • Wild Mushroom Ravioli in a Brown Butter-Sage Sauce
  • Tri-colored Pasta Spirals w/Homemade Pesto Cream Sauce
  • Penne Pasta w/Chicken, Spinach & Feta in a White Wine & Garlic sauce
  • Penne w/ Sautéed Shrimp, Garlic, Fresh Tomatoes & Bacon
  • Papardelle in a Duck Ragu

 

PREVIOUSLY FEATHERED

  • Quail Stuffed w/ Herbs & Cranberry
  • Your Choice of Chicken Breast or Cornish Hen stuffed with
  • Gouda w/ Spiced Apple Sauce
  • Herb & Sour Dough w/Pan Gravy
  • Proscuitto, Sundried Tomato  & Mozzarella in a Roasted Tomato Sauce
  • Coq Au Vin:  Chicken Breasts in a Red Wine & Mushroom Sauce
  • Chicken Piccata
  • Moroccan Chicken Tagine with Honey and Apricots

 

FINS TO THE LEFT, FINS TO THE RIGHT....

  • Thai Red Snapper w/Coconut-Curry Sauce
  • Baked Five Spice Salmon w/Honey-Lime Glaze
  • Baked Grouper (or other in-season fish) w/ Sicilian Pistachio Pesto Crust & Roasted Red Pepper Sauce
  • Tuscan Shrimp:  Shrimp Sauteed w/ Garlic & Lemon Juice
  • Lobster Ravioli w/ a White Wine & Cream Sauce
  • Cornmeal Crusted Catfish or Tilapia w/Creole Mustard Sauce

 

The following seafood entrees are Option B or C Only

  • Maryland Crabcakes w/Brown Butter Shallot Sauce
  • Maple Ginger Glazed Pacific Wild Salmon on a Bed of Pink Asian Slaw
  • Sweet & Spicy Seared Ahi Tuna Medallions

Sides

  • Smashed Potatoes:  Regular, Garlic or Wasabi
  • Crispy Romano Potatoes
  • Roasted New Potatoes w/ Rosemary
  • Sweet Potatoes w/ Maple & Walnuts
  • Savory Bread Pudding w/Wild Mushrooms Dried Cranberries & Pecans
  • Cheesy Polenta

 

  • Cheddar Cheese Grits
  • Spiced CousCous w/ Carrots & Almonds
  • Roasted Asparagus w/ Parmesan Curls
  • Vegetable Medley
  • Green Beans w/ Carmelized Onions
  • Rice : Wild, Pilaf or Coconut

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