There are so many occasions to celebrate in life and we are fortunate to be allowed to be a part of many of these.
Whether you are hosting a cocktail party or a bar mitzvah, graduation, or a family gathering, we can provide multiple options for you to consider. Let us help you throw a party that your friends and family will enjoy and remember.
Keep in mind that menus are typically made custom for each client and are subject to change.
BRUNCH MENU PDF
Heavy Hors D’oeuvres PDF
Plated & Served Dinner PDF
BRUNCH
This unique combination between breakfast and lunch where most anything is acceptable with food pairings is a great way to welcome guests into your home. Whether it is after a long weekend of wedding festivities, celebrating an engagement, a new addition to the family, or it just seems to be when everyone can get together on the same schedule – there is nothing more inviting than the wonderful scent of a home-cooked breakfast.
Menu I
Homemade Deep Dish Quiche
Country Ham, Caramelized Onion and Swiss Broccoli and Cheddar
Individual Yogurt Parfaits
with Granola and Fresh Berries
Savory Strudel
Smoked Turkey, Apples and Braised Greens, Cider Gastrique
Assorted Miniature Muffins
Apple, Gorgonzola, and Bacon Savory Cheesecake
Accompanied by Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnish
Grits Station
Local Byrd Mill Stone Ground Grits, Spicy Shrimp, Chorizo and Manchego Cheese
Assorted Miniature Desserts
Menu II
Seasonal Sliced Fruit
with Yogurt Dipping Sauce
Smithfield Ham and Whole Grain Mustard Stuffed Eggs
Chicken Salad Croissants
Smoked Salmon
with Lemon-Dill Crème Fraîche and Pumpernickel Toast
Oatmeal Bar
Blueberries, Honey, Cinnamon, Brown Sugar, Craisins, Fresh Strawberries, and Pecans
Assorted Miniature Desserts
Menu III
Fresh Fruit Skewers
Assorted Bagels
with Whipped Butter, Plain and Flavored Cream Cheese
Assorted Miniature Quiche
Ham & Swiss, Broccoli & Cheddar, Bacon & Caramelized Onion
Assorted Danish and Pastries
Roasted Turkey
on Sweet Potato Biscuits with Cranberry Walnut Butter
Waffle Station
Homemade Belgian Waffles served with Maple Syrup, Whipped Cream, Fresh Berries, and Powdered Sugar
Menu IV
Ancho and Chipotle Chilies and Aged Monterey Jack Savory
Cheesecake
with Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnish
Smithfield Ham on Tomato Basil Rolls
Honey-Chipotle Butter
Southwestern Egg Bake
Eggs, Cheddar Cheese, Green Onions, Chorizo, Tomatoes
Sweet Potato Home Fries
with Onions, Bell Peppers and Jalapeños
Fresh Seasonal Fruit Salad
Additional Stationary Options
Asparagus, Parmesan, and Shiitake Mushroom Frittata
Crispy Applewood Smoked Bacon
Savory Crab and Bacon Bread Pudding
Biscuit Bar
House-made Buttermilk Biscuits and Sweet Potato Biscuits with Apple Butter, Orange Marmalade, Honey and Country Sausage Gravy
Chef Stations
Omelet Station
Made to order Omelets with the following toppings: Caramelized Onions, Bell Peppers, Tomatoes, Avocado, Vermont White Cheddar, Fontina, Ham, Bacon, and Sautéed Mushrooms
Crêpe Station
Made to order with the following fillings: Strawberries, Bananas, Nutella, Maple Flavored Cream Cheese, Dark Chocolate
Assorted Tea Sandwiches
Deviled Egg Salad on Thin White, Smoked Salmon and Dill Salad on Pumpernickel and Shrimp and Tarragon Salad on Thin Rye
HEAVY HORS D’OEUVRES
There are so many reasons to celebrate or throw a party! The menus below are versatile and will work well in a private
home for an engagement party or at one of the many beautiful venues in Richmond commemorating a retirement and
all of the special events that happen in between. If there is anything specific that you would like to see included in your
quote, please call us at 804-553-0495 or email us for an all-inclusive proposal.
Menu I
Butlered Hors d’Oeuvres
Crispy Fingerling Potatoes
Filled with Smoked Gruyère, Shallots, and Chives
Tea Smoked Duck Breast
Served Sliced on Crispy Rice Cakes with Radish Sprouts and Edamame Puree
Beef Carpaccio
on Grilled Flatbread, Shaved Asparagus, Manchego and Extra Virgin Olive Oil
Smoked Salmon
Cucumbers and Yogurt Sauce on Rye Crostini
Stationary Hors d’Oeuvres
Cheese Presentation
Stilton, Pear and Walnut Savory Cheesecake and Brie en Croûte with Fresh Seasonal Fruit, Assorted Gourmet Crackers and French Bread Crisps
Black Tiger Shrimp
with Red Onion and Thai Basil fried in a Spring Roll Wrapper, Sweet and Spicy Dipping Sauce {2 pp}
Skewered Cherry Tomatoes
with Mozzarella, Basil Croutons, and Lemon Olive Oil
Bistro Beef
Served Sliced with Horseradish Crème Fraiche, Pommery Mustard, and Fresh Baked Soft Rolls
Crab Salad
with Herbs, Lemon and Capers served with Toast Points
Assorted Miniature Desserts, Tarts, and Confections {2pp}
Menu II
Butlered Hors d’Oeuvres
Smoked Chicken and Sage Mousse
Baked in Puff Pastry, Roasted Red Pepper Sauce
Asian Vegetable Spring Rolls
Served with Cashew Ginger Sauce
Shiitake Mushroom and Goat Cheese
Baked in Phyllo Cups
Lemon Poached Shrimp
Ancho Chili Cocktail Sauce
Stationary Hors d’Oeuvres
Cheese Presentation
Lobster, Tarragon, and Chèvre Savory Cheesecake and Assorted Fine Cheeses, Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnish
Roasted and Grilled Vegetables
Asparagus, Broccoli, Beets, Portobello Mushrooms, Squash, Fennel, Carrots, Zucchini, Red and Yellow Peppers, Sun-dried Red Pepper Aïoli
Skewered Peppered Chicken Breast
Port and Pear Dipping Sauce
Miniature Prosciutto and Arugula Sandwiches
on Focaccia with Herb Infused Olive Oil
Steamed Pork Dumplings
with San Bai Su Dipping Sauce
Assorted Miniature Desserts, Tarts, and Confections {2pp}
Menu III
Butlered Hors d’Oeuvres
Granny Smith Apple
with Aged Gouda, Sliced Almonds, Fresh Thyme and Caramel on
Bremner Wafers
Crab Cakes
on Asian Spoon with Sauce Remoulade
Mini Taco with Tequila Cumin Pulled Chicken,
Salsa Verde, Cilantro
Grape and Blue Cheese Truffles
Rolled in Pumpernickel Crumbs
Stationary Hors d’Oeuvres
Presentation of Assorted Fine Domestic and Imported Cheeses
Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnishes
Molasses Cured Salmon Gravlax
Fennel Mustard and Baguette Crisps
Grilled Pork Satays
with Peanuts and Scallion-Ginger Dipping Sauce
Savory Strudel of Wild Mushrooms, Leeks and Ricotta, Tomato
Emulsion
Vegetable Spring Rolls
with Cashew Dipping Sauce
Assorted Miniature Desserts, Tarts, and Confections {2pp}
Menu IV
Butlered Hors d’Oeuvres
Cornmeal Crusted Oysters
Served in Crispy Tart Shells with Whole Grain Mustard Cream Sauce
Saffron Poached Pear
with Stilton Blue Cheese and Walnuts in Phyllo Cups
Bruschetta
with Caramelized Onions, Chèvre, Prosciutto, and Roasted Asparagus
Carpaccio of Beef, Shaved Parmesan, Dijon and Caper Sauce
on French Bread Crisps
Stationary Hors d’Oeuvres
Cheese Presentation
Idiazabal, Mobay, Vella Dry Jack, Grafton Village Cheddar, and Stilton. Served with Gourmet Crackers, Flatbreads, & Seasonal Fruit Garnish
Savory Strudel of Chicken, Spinach and Feta, Red Wine Syrup
Crab and Artichoke Dip with Pita Crisps
Roasted Vegetables and Fresh Mozzarella
on Focaccia Squares with Herb Infused Olive Oil
Marinated Flank Steak Skewers
Cashew Ginger Dipping Sauce
Dessert {2pp}
Lemon Bars, Chocolate Peanut Butter Buckeyes, and Chocolate-Rum Éclairs
PLATED & SERVED DINNER
Butlered Hors d’ oeuvres
Served to your guests upon entering the event, while waiting to be seated. We recommend selecting 3- 4 options from below.
Beef
Beef Tenderloin on Grilled Flatbread
with Shaved Asparagus, Manchego Cheese and Lemon Olive Oil
Miniature Hamburgers
with Cheddar Cheese and Herb Aïoli
Blackened Beef Tenderloin
Arugula Pesto and Roasted Red Peppers Crostini
Carpaccio of Beef, Dijon and Caper Sauce,
Shaved Parmesan, French Bread Crisps
Pork
Miniature Pulled Pork BBQ Sandwiches
with Carrot Ginger Slaw
Mushrooms
Stuffed with Italian Sausage and Fontina Cheese
Grilled Pork Satays
with Peanuts, and Scallion-Ginger Dipping Sauce
Prosciutto, Asparagus, Caramelized Onion
and Goat Cheese Crostini
Tea Sandwich of Pimento Cheese,
with Virginia Ham, Bread and Butter Pickles
Poultry
Tea Smoked Duck Breast
with Edamame Puree and Radish Sprouts on Crispy Sticky Rice Cakes
Fried Buffalo Chicken
with Blue Cheese Sauce on a Sesame Seed Roll
Miniature Fried Chicken and Waffles
with Maple Cayenne Butter
Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish
Smoked Chicken and Sage Mousse baked in Puff Pastry,
Roasted Red Pepper Sauce
Seafood
Grilled Marinated Shrimp with Cocktail Sauce
Apple Wood Bacon Wrapped Scallops
Yuzu Marinated Lobster and Coconut
in Miso Tuille Cones
Smoked Salmon and Cucumber Crostini
with Yogurt Sauce
Crab Cake Sandwiches
served open-faced with Remoulade Sauce
Cornmeal Crusted Oysters
with Warm Whole Grain Mustard Sauce
Vegetarian
Smoked Mushroom and Gouda Tartlets
Twice Baked Fingerling Potatoes
with Smoked Gruyère, Shallots and Chives
Vegetable Garden Spring Rolls
with Cashew Ginger Sauce
Parmigiano Reggiano and Italian Parsley Arancini
Tomato Jam on Baguette Toast
PLATED & SERVED DINNER
Menu I
1st Course
Mixed Baby Greens
Raspberries, English Cucumbers, Roquefort, White Balsamic Vinaigrette
2nd Course
Filet Mignon in a Red Wine Sauce
Sautéed Virginia Crab Cake
Roasted Asparagus
Wild Mushroom Risotto
Soft Rolls with Butter
Menu 2
1st Course
Salad of Frisee and Baby Lettuces
Sunflower Seeds, Peppered Chèvre, Red Grapes, House Vinaigrette
2nd Course
Filet Mignon
with Oyster Mushroom Demi-Glace
Baked Salmon
Over Braised Creamy Leeks, Broccolini, Wheat Berry, and Rice Pilaf
Soft Rolls with Butter
Menu III
1st Course
Baby Bibb Lettuce
Grilled Red Onion, Avocado, Oranges, Toasted Walnuts, Blood Orange-Black Pepper Vinaigrette
2nd Course
Choice of:
Roasted Chicken Breast
with Red Pepper Sauce
or
Seared Rockfish
Lemon-Caper Beurre Blanc with Roasted Asparagus and Brown Rice Pilaf
Soft Rolls with Butter
Menu IV
1st Course
Romaine with Roasted Beets
Red Onion, Candied Walnuts, Goat Cheese, Herb Vinaigrette
2nd Course
Grilled Beef Tenderloin
Caramelized Sweet Onion Sauce
Seared Sea Bass
Smoked Shrimp Butter
Citrus Glazed Carrots
Yukon Gold Potatoes
Crushed with Olive Oil and Herbs
Soft Rolls with Butter
Menu V
1st Course
Mixed Baby Greens
with Dried Cranberries, Candied Pecans, Gorgonzola Blue Cheese, Champagne Vinaigrette
2nd Course
Choice of:
Pepper Crusted Bistro Beef
in a Mushroom-Red Wine Sauce
or
Roasted Sea Bass
with Smoked Tomato and Herb Beurre Blanc with Roasted
Broccolini and Yukon Gold Mashed Potatoes
Soft Rolls with Butter
Menu VI
1st Course
Mixed Baby Greens
Pears, Chèvre, Toasted Almonds, White Balsamic Vinaigrette
2nd Course
Mushroom and Asiago Stuffed Chicken Breast
Sundried Tomato Sauce
Green Beans
Sautéed with Shallots and Garlic in Nutmeg Brown Butter, Parmesan Potato Gratin
Soft Rolls with Butter
BEVERAGE OPTIONS
Brunch Beverage Options
Locally Roasted Regular and Decaffeinated Coffee
Assorted Bottled or Fresh Juices
Cranberry, Orange, Grapefruit
Assorted Hot Tea Selections
Bloody Mary Bar
Served with the following garnishes: Celery, Pickle Spears, Grilled Shrimp, Old Bay Seasoning, Texas Pete’s Hot Sauce, Blanched Asparagus, Limes
Mimosa Bar
Pomegranate Juice, Fresh Orange Juice, Pineapple Juice, Carrot Juice. With Fresh Raspberries, Strawberries, Blackberries, and Orange Slices
Iced Coffee Bar
Chilled French Roast Coffee with Vanilla, Hazelnut, and Mocha
Flavored Syrups, Whipped Cream, and Chocolate Shavings
Please inquire about additional beverages you do not see listed.
HORS D’OEUVRES & Plated Dinner Beverage Options
Standard Bar based on consumption:
A Sharper Palate can provide all of the alcoholic and nonalcoholic beverages and mixers that you may need for bar service to include: Tito’s Vodka, New Amsterdam Gin, Dewar’s Scotch, Bacardi Rum, Jim Beam Bourbon, Domestic and Imported/Craft Light, and Regular Beers, Red and White Wines, Assorted Sodas, Soda and Tonic Water, Juices, Bloody Mary Mix and Sour Mix with beverage charges based on consumption. Drinks Would Be Priced as Follows:
- Highballs $7.00 per drink
- Wine $28.00 per bottle
- Imported Beer/Craft Beer $4.75 per bottle
- Domestic Beer $3.75 per bottle
- Sodas $1.50 per can
You may choose to provide your own alcohol and A Sharper Palate can provide Assorted Sodas, Soda and Tonic Water, Juices, Bloody Mary Mix, and Sour Mix for a per person rate based on the duration of your event.
Please note that if you are providing all alcoholic beverages for the event, A Sharper Palate will require a copy of your ABC license two weeks prior to the event. Please contact the Virginia Dept. of Alcoholic Beverage Control (804) 213- 4400 or access their website: https://www.abc.virginia.gov/ to obtain your license. Please confirm with your selected venue whether additional alcohol liability insurance will be required in addition to providing a one day ABC license. You will need to make arrangements to have all alcohol products delivered to the venue, (2-3) hours prior to the event time and secure transportation for the leftover product at the conclusion of the event.
If you choose to provide all beverages and mixers (alcoholic and non-alcoholic), A Sharper Palate can provide Coolers, Ice, Bar Equipment, and Bar Fruit for $75.00 per bar.
Some additional beverage options to consider are: Specialty Cocktails/Signature Beverages, Coffee, Iced Tea, Lemonade, Fruit Infused Water, Hot Cider, Hot Chocolate, Champagne, or Cider Toast.
Please inquire about additional beverages you do not see listed.
EVENT INFORMATION
Labor:
Labor is dependent on many variables such as final menu selection, logistics, event format and size. Labor is calculated based on total event time (set up, event duration, break down, clean up and travel time) and on the number of staff members needed for a successful event. When we put together a customized proposal with your selected menu, we will include labor costs based on your menu.
Rentals and Service Equipment:
Delivering a successful event often entails providing a great deal of equipment or rental items. Often these items are tables, chairs, linens, china, glassware, flatware, chafing dishes, and portable cooking units. These rental costs will depend on the specific menu selection, the number of guests, and the event location, and will be calculated in your customized proposal for your convenience.
Customized Proposal:
Following your initial inquiry via telephone, email, or in-person, your coordinator will customize your event proposal based on your selected menu and the items above.
Event Review:
Upon receiving your proposal, your event coordinator will be available to make any necessary updates and ensure that our understanding of your event truly reflects your needs and vision. During our time with you, we will accomplish the following:
- Finalize the menu
- Discuss the logistics of the event
- Devise a floor plan to ensure a smooth flow
- Come up with a rain plan (if applicable)
- Determine an approximate timeline
- Choose colors and linens
- Discuss possible décor enhancements
- Review the kitchen and intended prep area needs
- Discuss special requests
- Determine rental needs i.e. china, tables, chairs, tents, etc.
- Decide on any outside services i.e. valet, flowers, entertainment, etc.
Contract:
Once all the details are specified, we will secure your event date upon return of a signed contract and a $500.00 deposit. Your initial deposit is for reserving your date only and does not lock you into a guest count or final menu. Event and menu updates can continue to be made along the way. We request a second deposit, 50 percent of the total fee, no later than 30 days prior to your event. Final balances are due 14 days prior to your scheduled event.