Due to the current public health concerns about the spread of the coronavirus, we are temporarily offering limited in person or delivered catered events. Our office will remain open as we assist clients with future needs. Tastings and in-person meetings will require a scheduled appointment. We will be reevaluating the situation daily to determine when it is safe and allowable to provide in-person catering and look forward to the resumption of festive gatherings!

WEDDING MENUS

Weddings are such an exciting time in a person’s life, and one of the most important events you will ever plan for.

Let us travel the journey with you to help make your wedding day exceptional, stress-free, and above all, memorable.

Keep in mind that menus are typically made custom for each client and are subject to change.

Micro Wedding Packages PDF

Spring/Summer Buffet PDF

Spring/Summer Heavy Hors D’oeuvres PDF

Autumn/Winter Buffet PDF

Autumn/Winter Heavy Hors D’oeuvres PDF

Plated & Served Dinner PDF

“One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf

Micro Wedding Packages

Each of these packages feeds 8-10 guests each. Each package also includes plasticware, serving utensils, and hard disposable platters and bowls for food items. Delivery and Tax in addition to package prices.

Charcuterie

Below package $275.00

Soppresatta, Capicola, Bresaolo, Prosciutto, Mobay, Gorgonzola, Fontina and Taleggio, Dried Fruits, Assorted Olives, Pickled Vegetable Giardiniera, Hummus, and Pita Crisps

Grilled Baby Red Peppers, Grilled Eggplant, and Roasted Zucchini and Squash,

Roasted Red Pepper Aïoli, Artichoke Relish, Fig Mostarda, Assorted Nuts, Gourmet & Gluten-Free Crackers, Fresh Cut Fruit Display

Hors D’oeuvres with Desserts

Below package $250.00

Stilton, Pear and Walnut Savory Cheesecake & Assorted Domestic and Imported, Hard and Soft Cheeses, Gourmet Crackers, and Seasonal Fruit Garnish

Vegetable Garden Spring Rolls, Cashew Ginger Sauce

Skewered Citrus Marinated Chicken, Basil Emulsion

Pepper Crusted Bistro Beef served sliced with Horseradish Crème Fraîche, Pommery Mustard Sauce and Soft Rolls

Grilled Marinated Shrimp, Ancho Chili Cocktail Sauce

Pastry Chef’s Assorted Miniature Desserts

Hors d’Oeuvres & Spreads

Below package $250.00

Spinach and Artichoke Dip with Hungarian Paprika, Pita

Vegetable Crudité, Roasted Red Pepper Hummus, Pimento Cheese

Herb Goat Cheese and Pistachio Ball, Gourmet Crackers

Lemongrass Chicken Garden Rolls, Vietnamese Dipping Sauce

Naam Marinated Beef Skewers

Prosciutto and Arugula on Focaccia Squares, Herb Infused Olive Oil

SPRING/SUMMER WEDDING BUFFET

Thank you for contacting us to assist with the wedding reception you are planning. Please think of A Sharper Palate as your personal catering event coordinator. Whether you are having an intimate gathering or a large reception, A Sharper Palate can assist with servicing your event needs. To begin planning for your event, please review the following pages for menu options.

Please don’t feel limited by what you see listed, as our menus are meant to be a starting point for your perfect event. Our experienced coordinators are happy to assist you with any changes or adjustments you would like to make based on taste or budget.

Once you have selected your preferences, please call A Sharper Palate Catering & Events 804-553-0495 or email us at info@asharperpalate.com so that we can provide a customized proposal.

Getting Started

To best serve your needs, we suggest considering the following points before contacting:

  • Determine your wedding date and anticipate the times for your reception.
  • Choose a venue.
  • Estimate your guest count.
  • Determine the service style that best fits your event.
  • Decide on a budget.

 

Dietary Restrictions

Please advise us of any special dietary needs when planning your menu. We have extensive experience accommodating gluten-free, vegetarian, and vegan needs; along with various other food allergies.

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. Butlered Hors d’oeuvres range from $2.00 – $3.00 per piece.

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

Turkey Meatballs
Honey-Chipotle Sauce, Cilantro, and Scallions

Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish

Fried Buffalo Chicken Slider
with Blue Cheese Sauce

Miniature Fried Chicken and Waffles
with Maple Cayenne Butter

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

Buffet Dinner Options

MENU I

Mixed Baby Greens
Strawberries, Cucumbers, Almonds, Chèvre, Champagne Vinaigrette

Salmon Cakes, Herb Butter Sauce

Citrus Marinated Chicken Breast
Served Sliced, Basil Sauce

Orecchiette Pasta
Roasted Fennel, Red Peppers and Garlic, Italian Parsley, Pecorino Romano, Lemon Vinaigrette

Roasted Asparagus, Mushrooms, Carrots, Bell Peppers, Zucchini and Yellow Squash

Soft Rolls and Butter

MENU II

Mixed Baby Greens
Tomatoes, Cucumbers, Carrots and Peppercorn Ranch Dressing

Hickory Smoked Pulled Pork and Pulled Chicken Barbeque Barbeque Sauces, Vinegar Sauce, Hot Sauce, and Martin’s Potato Rolls

Cole Slaw

Traditional Potato Salad

Green Bean and Roasted Red Pepper Salad
Apple Cider Vinaigrette

MENU III

Pepper Crusted Bistro Beef
Served Sliced, Chimichurri Sauce

Herb Roasted Chicken Breast
Served Sliced, Sweet Onion Mustard

Caesar Salad
Romaine Lettuce, Shaved Parmesan, Garlic Croutons, Caesar Dressing

Farfalle Pasta
with Tomatoes, Fresh Mozzarella, Cucumbers, Basil and Red Wine Vinaigrette

Watermelon, Feta, and Mint Salad
Balsamic Reduction

Herb Focaccia and Olive Oil

MENU IV

Baby Spinach
Blueberries, Oranges, Candied Pecans and White Wine Vinaigrette

Ginger and Lemongrass Braised Beef Short Ribs

Sautéed Sesame Crusted Salmon
Napa Cabbage and Sweet and Spicy Thai Sauce

Sticky Rice with Condiments on the Side:
Soy Sauce, Scallions, Sambal Chili Sauce, Toasted Sesame Seeds

Stir-Fried Sugar Snap Peas and Bean Sprouts
Togarashi Spice

Soft Rolls and Butter

MENU V

Strawberry, Avocado, and Kale Salad
Lime-Poppyseed Dressing

Chickpea, Sundried Tomato and Basil Vegetarian “Meatballs”

Zucchini and Squash Noodles with Garlic, Olive Oil and Chili Flakes

Roasted Vegetables and Fresh Mozzarella on Focaccia
with Herb Infused Olive Oil

Sweet Corn and Poblano Pudding
Cilantro Cream

Quinoa with Apricots, Pistachios, Mint, Cilantro, and Lemon
Vinaigrette

MENU VI

Mixed Greens
Corn, Tomato, Black Beans, Red Onion, Cilantro-Lime Vinaigrette

Smoked Beef Brisket
Served Sliced, with Horseradish Crème Fraiche and Barbeque Sauce

Peach Barbeque Glazed Grilled Chicken Breast

Baked Macaroni and 3 Cheeses

Grilled Asparagus
Lemon Zest and Crispy Shallots

Soft Rolls and Butter

action stations

For added flair, you may choose to add an active cooking station to your menu for an additional charge or substitute for one or more buffet items. A Chef (or Chefs) is required to man these stations. Services and rentals will be priced additionally.

Roast Meat Carving Station

A Chef carves one or more of the following options you pre-select for your guests:

Roasted Beef Tenderloin, Smoked Beef Brisket, Top Round of Beef, Apple Brined Roasted Pork Loin, Honey Ham, Slow Roasted or Smoked Turkey Breast or Leg of Lamb

Each served with appropriate sauces and soft rolls

Oyster Bar

A Chef shucks fresh Chesapeake Bay Oysters for the guests. Served with Traditional and our Spicy Ancho Cocktail Sauces, Mignonette, Hot Sauce, Lemons, and Saltines.

Other specialty Atlantic or Pacific Oysters are available, please inquire with the sales staff.

Medallions of Beef Tenderloin Action Station

A Chef sautés Petite Medallions of Beef. Served with Lobster-Tarragon Butter and Soft Rolls.

Blue Crab Sauté Action Station

A Chef sautés Jumbo Lump Blue Crab, Sweet Corn, Shallots and Grape Tomatoes with White Wine and Tarragon Butter served with Crostini

Lump Blue Crab Cake Action Station

A Chef sautés Virginia Crab Cakes. Served with Sun-Dried Tomato Chipotle Aïoli, Soft Rolls and Lemons

Scallop and Crab, Lobster or Crayfish Mousse Cake Action Station

A Chef sautés delicate Scallop and Chive Mousse Cakes. Served with Lemon Dill Aïoli, Soft Rolls, and Lemons.

Please select crab, lobster or crayfish to enhance the mousse.

Atlantic Salmon Cakes Action Station

A Chef sautés Salmon Cakes with Capers and Herbs served over Salad of Jicama, Cucumber, and Pickled Red Onions.

Gulf Shrimp Cake Action Station

A Chef sautés Chili, Lime, and Scallion Shrimp Cakes. Served with Ginger-Coconut Sauce, Cilantro, and Crispy Plantains.

Chesapeake Oyster Sauté Action Station

A chef sautés Oysters with Country Ham, Caramelized Onion, and a Corn and Tarragon Puree, served with Crostini, Hot Sauce on the side.

Seafood Sautee Action Station

Pan-Seared Rockfish with Chef’s Sauté of Crab, Corn & Tarragon, Served Over Yukon Gold Pomme Puree, Topped with a Sweet Shallot Sauce.

“Guest’s Choice” Stations

Your guests select and mix their own toppings into the following offerings. Typically served with stemless martini glasses.

Mashed Potato Bar

Creamy Mashed Potatoes Served with Guest’s Choice of Whipped Butter, Sour Cream, Broccoli, Chives, Apple Wood Smoked Bacon, Cheddar and Fontina Cheese.

Mac n’ Cheese Bar

Three Cheese Macaroni Served with Guest’s Choice of Smoked Ham, Apple Wood Smoked Bacon, Scallions, Broccoli, Tomatoes and Cheddar Cheese

Risotto Bar

Arborio Risotto Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Chicken Sausage, Sautéed Mushrooms, Caramelized Onions, Roasted Red Peppers, Parmesan, and Fresh Basil.

Ceviche Bar Trio

Calamari Ceviche: Jalapeno, Lime, Tomato, Cilantro, and Lemon Olive Oil, Crispy Taro Chips

Bay Scallop Ceviche: Citrus, Pineapple, Red Onion, Chili Oil, Toasted Coconut, Spicy Flour Tortillas

Gulf Shrimp Ceviche: Lemon, Lime, Scallions, Ginger, Crispy Plantain Chips

Fajita Bar

Grilled Chicken and/or Beef Fajitas. Served with Guest’s choice of Flour Tortillas, Lettuce, Tomatoes, Queso Fresco, Cheddar Cheese, Roasted Tomato Salsa, Guacamole and Sour Cream

SPRING/SUMMER Wedding Hors D’oeuvres

Getting Started

To best serve your needs, we suggest considering the following points before contacting:

  • Determine your wedding date and anticipate the times for your reception.
  • Choose a venue.
  • Estimate your guest count.
  • Determine the service style that best fits your event.
  • Decide on a budget.

 

Dietary Restrictions

Please advise us of any special dietary needs when planning your menu. We have extensive experience accommodating gluten-free, vegetarian, and vegan needs; along with various other food allergies.

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. Hors d’oeuvres range from $2.00 – $3.00 per piece.

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

Turkey Meatballs
Honey-Chipotle Sauce, Cilantro, and Scallions

Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish

Fried Buffalo Chicken Slider
with Blue Cheese Sauce on a Sesame Seed Roll

Miniature Fried Chicken and Waffles
with Maple Cayenne Butter

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

Hors d’ oeuvres Options

MENU I

Assorted Imported and Domestic
Hard and Soft Cheeses, Gourmet Crackers, Flatbreads and Seasonal
Fruit

Vegetable Crudité
Roasted Red Pepper Hummus, Garlic Pita Crisps

Roasted Bistro Beef
Served Sliced, Sri Racha Mustard Sauce and Soft Rolls

Spice Rubbed Pork Loin Skewers
Tarragon and Aleppo White Sauce

Roast Turkey and Spiced Apple Sauce on Soft Rolls

Grilled Shrimp
Cocktail Sauce

MENU II

Crab, Shitake and Sundried Tomato Savory Cheesecake and
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit

Vegetable Sushi Rolls
San Bai Su Dipping Sauce

Yakitori Chicken Breast
Served Sliced, Plum Barbeque Sauce and Soft Rolls

Skewered Japanese Pork Barbecue
with San Bai Su Dipping Sauce

Pickled Napa Cabbage
Daikon Radish, Carrots, Spring Onions and Shiitakes

Fried Black Tiger Shrimp
with Basil and Red Onion, Sweet and Spicy Dipping Sauce

MENU III

Ancho Chili and Aged Monterey Jack Savory Cheesecake and
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit

Southwestern Vegetable Presentation
with Avocado Aïoli

Marinated Bistro Beef
Served Sliced, Cilantro Cumin Crème Fraîche and Soft Rolls

Skewered Honey-Chipotle Chicken Breast
with Key Lime Dipping Sauce

Smoked Pork, Queso Fresco and Cheddar Quesadillas
Roasted Tomatillo Salsa Verde

Spicy Tequila Cured Salmon
Serrano Pepper Salsa, Yellow Corn Tortilla Chips

MENU IV

Mixed Greens
Baked Brie en Croute with Raspberry Preserves
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit

Roasted Asparagus and Portobello Mushrooms
Balsamic Vinaigrette

Herb Crusted Lamb Chops

Smoked Chicken Breast
Served Sliced with Honey Dijon Sauce and Soft Rolls

Norwegian Salmon Gravløx
Cured with Black Pepper, Fennel and Aquavit
with Smoked Onion Cream and Rye Croutons

MENU V

Broccoli, Bacon and Cheddar Savory Cheesecake and
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit

Roasted Seasonal Vegetables
Roasted Red Pepper Aioli

Beef and Mushroom Meatballs
Green Peppercorn Sauce

Peach Barbecue Glazed Chicken Breast

Country Ham Biscuits
with Honey Mustard Butter

Bay Shrimp Salad
Celery, Sweet Peppers, Herb Dressing and Soft Rolls

MENU VI

Vegetable Primavera Dip with Pita Chips

Mediterranean Vegetable Crudité
Roasted Red Pepper Hummus, Olives and Focaccia Crisps

Savory Strudel of Wild Mushrooms
Leeks and Ricotta with Tomato Emulsion

Falafel, Roasted Garlic and Tomato Sauce

Grilled Eggplant, Halloumi and Pesto Sliders

Crispy Parmesan Polenta
with Oven Dried Tomato-Basil Relish

action stations

For added flair, you may choose to add an active cooking station to your menu for an additional charge or substitute for one or more buffet items. A Chef (or Chefs) is required to man these stations. Services and rentals will be priced additionally.

Roast Meat Carving Station

A Chef carves one or more of the following options you pre-select for your guests:

Roasted Beef Tenderloin, Smoked Beef Brisket, Top Round of Beef, Apple Brined Roasted Pork Loin, Honey Ham, Slow Roasted or Smoked Turkey Breast or Leg of Lamb

Each served with appropriate sauces and soft rolls

Oyster Bar

A Chef shucks fresh Chesapeake Bay Oysters for the guests. Served with Traditional and our Spicy Ancho Cocktail Sauces, Mignonette, Hot Sauce, Lemons, and Saltines.

Other specialty Atlantic or Pacific Oysters are available, please inquire with the sales staff.

Medallions of Beef Tenderloin Action Station

A Chef sautés Petite Medallions of Beef. Served with Lobster-Tarragon Butter and Soft Rolls.

Blue Crab Sauté Action Station

A Chef sautés Jumbo Lump Blue Crab, Sweet Corn, Shallots and Grape Tomatoes with White Wine and Tarragon Butter served with Crostini

Lump Blue Crab Cake Action Station

A Chef sautés Virginia Crab Cakes. Served with Sun-Dried Tomato Chipotle Aïoli, Soft Rolls and Lemons

Scallop and Crab, Lobster or Crayfish Mousse Cake Action Station

A Chef sautés delicate Scallop and Chive Mousse Cakes. Served with Lemon Dill Aïoli, Soft Rolls, and Lemons.

Please select crab, lobster or crayfish to enhance the mousse.

Atlantic Salmon Cakes Action Station

A Chef sautés Salmon Cakes with Capers and Herbs served over Salad of Jicama, Cucumber, and Pickled Red Onions.

Gulf Shrimp Cake Action Station

A Chef sautés Chili, Lime, and Scallion Shrimp Cakes. Served with Ginger-Coconut Sauce, Cilantro, and Crispy Plantains.

Chesapeake Oyster Sauté Action Station

A chef sautés Oysters with Country Ham, Caramelized Onion, and a Corn and Tarragon Puree, served with Crostini, Hot Sauce on the side.

Seafood Sautee Action Station

Pan-Seared Rockfish with Chef’s Sauté of Crab, Corn & Tarragon, Served Over Yukon Gold Pomme Puree, Topped with a Sweet Shallot Sauce.

Autumn / Winter Wedding Buffet

Getting Started

To best serve your needs, we suggest considering the following points before contacting:

  • Determine your wedding date and anticipate the times for your reception.
  • Choose a venue.
  • Estimate your guest count.
  • Determine the service style that best fits your event.
  • Decide on a budget.

 

Dietary Restrictions

Please advise us of any special dietary needs when planning your menu. We have extensive experience accommodating gluten-free, vegetarian, and vegan needs; along with various other food allergies.

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. Butlered Hors d’oeuvres range from $2.00 – $3.00 per piece.

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

Turkey Meatballs
Honey-Chipotle Sauce, Cilantro, and Scallions

Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish

Fried Buffalo Chicken Slider
with Blue Cheese Sauce on a Sesame Seed Roll

Miniature Fried Chicken and Waffles
with Maple Cayenne Butter

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

Buffet Dinner Options

MENU I

Hickory Smoked Pulled Pork and Pulled Chicken Barbeque
Cole Slaw, Barbeque Sauces, Vinegar Sauce, Hot Sauce
and Martin’s Potato Rolls

Mixed Greens
Tomatoes, Cucumbers, Carrots, Peppercorn Ranch Dressing

Macaroni and Cheese

Sautéed Green Beans and Shallots

MENU II

Romaine Lettuce
Sun-Dried Cranberries, Candied Walnuts, Blue Cheese
Balsamic Vinaigrette

Seared Rockfish
Creamed Leeks and Spinach

Red Wine Braised Beef Brisket
Served sliced, with Caramelized Onions and Mushrooms

Wild Mushroom Risotto
Roasted Winter Squashes with Hazelnuts and Tarragon Oil

Soft Dinner Rolls and Butter

MENU III

Mixed Greens
Roasted Apples, Candied Pecans, Grapes, Apple Cider Vinaigrette

Pepper and Garlic Marinated Bistro Beef
Served Sliced, with Caramelized Onion, Roasted Red Pepper and Thyme Compote

Roasted Herb Marinated Chicken Breast
Served Sliced with Sundried Tomato Aïoli

Fregola Sarda
Baby Kale, Roasted Red Onions, Pecorino Romano, and Lemon
Vinaigrette

Roasted Broccolini
Crispy Shallots, Extra Virgin Olive Oil

Soft Dinner Rolls and Butter

MENU IV

Mixed Greens
Pears, Chèvre, Toasted Almonds, and White Balsamic Vinaigrette

Pepper Crusted Bistro Beef Medallions
Mushroom and Whole Grain Mustard Ragout

Chicken Piccata with Lemon
Italian Parsley, Capers, and White Wine

Sour Cream and Chive Mashed Potatoes

Roasted Baby Carrots and Pearl Onions

Soft Dinner Rolls and Butter

MENU V

Caesar Salad
Romaine Lettuce, Shaved Parmesan, Garlic Croutons, Caesar Dressing

Pan-Seared Salmon Fillet
with Lemon-Dill Beurre Blanc

Grilled Chicken Breast
with Basil Cream

Orecchiette Pasta with Peas
Mushrooms, Bacon and Parmesan Alfredo Sauce

Broccolini
with Smoked Paprika, Almonds and Olive Oil

Herb Focaccia and Olive Oil

MENU VI

Savory Pies in Two Styles:
Lentil and Vegetable Curry

and

Wild Mushroom, Caramelized Onion, and Fontina Cheese

Roasted Cauliflower and Baby Carrots

Baby Kale
Roasted Butternut Squash, Grafton Village White Cheddar, Almonds and Lime Olive Oil

Toasted Israeli Cous Cous
Fennel, Grilled Red Onions, Lemon Vinaigrette

Soft Dinner Rolls and Butter

action stations

For added flair, you may choose to add an active cooking station to your menu for an additional charge or substitute for one or more buffet items. A Chef (or Chefs) is required to man these stations. Services and rentals will be priced additionally.

Roast Meat Carving Station

A Chef carves one or more of the following options you pre-select for your guests:

Roasted Beef Tenderloin, Smoked Beef Brisket, Top Round of Beef, Apple Brined Roasted Pork Loin, Honey Ham, Slow Roasted or Smoked Turkey Breast or Leg of Lamb

Each served with appropriate sauces and soft rolls

Oyster Bar

A Chef shucks fresh Chesapeake Bay Oysters for the guests. Served with Traditional and our Spicy Ancho Cocktail Sauces, Mignonette, Hot Sauce, Lemons, and Saltines.

Other specialty Atlantic or Pacific Oysters are available, please inquire with the sales staff.

Medallions of Beef Tenderloin Action Station

A Chef sautés Petite Medallions of Beef. Served with Lobster-Tarragon Butter and Soft Rolls.

Blue Crab Sauté Action Station

A Chef sautés Jumbo Lump Blue Crab, Sweet Corn, Shallots and Grape Tomatoes with White Wine and Tarragon Butter served with Crostini

Lump Blue Crab Cake Action Station

A Chef sautés Virginia Crab Cakes. Served with Sun-Dried Tomato Chipotle Aïoli, Soft Rolls and Lemons

Scallop and Crab, Lobster or Crayfish Mousse Cake Action Station

A Chef sautés delicate Scallop and Chive Mousse Cakes. Served with Lemon Dill Aïoli, Soft Rolls, and Lemons.

Please select crab, lobster or crayfish to enhance the mousse.

Atlantic Salmon Cakes Action Station

A Chef sautés Salmon Cakes with Capers and Herbs served over Salad of Jicama, Cucumber, and Pickled Red Onions.

Gulf Shrimp Cake Action Station

A Chef sautés Chili, Lime, and Scallion Shrimp Cakes. Served with Ginger-Coconut Sauce, Cilantro, and Crispy Plantains.

Chesapeake Oyster Sauté Action Station

A chef sautés Oysters with Country Ham, Caramelized Onion, and a Corn and Tarragon Puree, served with Crostini, Hot Sauce on the side.

Seafood Sautee Action Station

Pan-Seared Rockfish with Chef’s Sauté of Crab, Corn & Tarragon, Served Over Yukon Gold Pomme Puree, Topped with a Sweet Shallot Sauce.

“Guest’s Choice” Stations

Your guests select and mix their own toppings into the following offerings. Typically served with stemless martini glasses.

Mashed Potato Bar

Creamy Mashed Potatoes Served with Guest’s Choice of Whipped Butter, Sour Cream, Broccoli, Chives, Apple Wood Smoked Bacon, Cheddar and Fontina Cheese.

Mac n’ Cheese Bar

Three Cheese Macaroni Served with Guest’s Choice of Smoked Ham, Apple Wood Smoked Bacon, Scallions, Broccoli, Tomatoes and Cheddar Cheese

White Corn Grits Bar

Local Byrd Mill Stone Ground Grits Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Cheddar and Manchego Cheese, Sautéed Bell Peppers and Scallions.

Risotto Bar

Arborio Risotto Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Chicken Sausage, Sautéed Mushrooms, Caramelized Onions, Roasted Red Peppers, Parmesan, and Fresh Basil.

Ceviche Bar Trio

Calamari Ceviche: Jalapeno, Lime, Tomato, Cilantro, and Lemon Olive Oil, Crispy Taro Chips

Bay Scallop Ceviche: Citrus, Pineapple, Red Onion, Chili Oil, Toasted Coconut, Spicy Flour Tortillas

Gulf Shrimp Ceviche: Lemon, Lime, Scallions, Ginger, Crispy Plantain Chips

AUTUMN/WINTER HEAVY HORS D’OEUVRES

Getting Started

To best serve your needs, we suggest considering the following points before contacting:

  • Determine your wedding date and anticipate the times for your reception.
  • Choose a venue.
  • Estimate your guest count.
  • Determine the service style that best fits your event.
  • Decide on a budget.

 

Dietary Restrictions

Please advise us of any special dietary needs when planning your menu. We have extensive experience accommodating gluten-free, vegetarian, and vegan needs; along with various other food allergies.

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. Butlered Hors d’oeuvres range from $2.00 – $3.00 per piece.

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

Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish

Fried Buffalo Chicken Slider
with Blue Cheese Sauce on a Sesame Seed Roll

Miniature Fried Chicken and Waffles
with Maple Cayenne Butter

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

Stationary Hors d’oeuvres

MENU I

Presentation of Assorted Fine Domestic and Imported Cheeses
Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnishes

Roasted Vegetable Presentation
Cauliflower, Broccolini, Yellow and Red Beets, Celery Root,
Parsnips, Carrots and Button Mushrooms, Extra Virgin Olive Oil
Mayonnaise

Pepper Crusted Bistro Beef
Served Sliced with Horseradish Crème Fraîche,
Pommery Mustard Sauce and Soft Rolls

Skewered Maple Glazed Pork Loin
with Spiced Apple Sauce

Roasted Turkey on Sweet Potato Biscuits
with Cranberry Walnut Butter

Grilled Shrimp with Cocktail Sauce

MENU II

Baked Brie en Croûte
Gourmet Crackers, French Bread, Seasonal Fruit & Candied Pecans

Broccoli, Cauliflower, and Cheddar Savory Pies

Smoked Beef Brisket
Served Sliced with Horseradish Crème Fraiche,
Barbeque Sauce and Soft Rolls

Skewered Almond Crusted Chicken Breast
Spicy Honey Yogurt Sauce

Country Ham Biscuits
with Honey Mustard Butter

Hot Crab and Artichoke Dip
with Garlic and Paprika Crostini

MENU III

Apple, Bacon and Gorgonzola Savory Cheesecake
Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnishes

Spinach and Artichoke Dip
Roasted Garlic Pita Crisps

Black Currant Glazed Pork Tenderloin
Served Sliced with Tart Apple Jam and Soft Rolls

Roasted Bistro Beef Roasted
Red Pepper and Shallot Mayonnaise
on House Made Bread

Skewered Thyme and Rosemary Marinated Turkey Breast
Cranberry-Orange Dipping Sauce

Molasses Cured Salmon Gravløx
With Fennel Mustard and French Bread Crisps

MENU IV

Tofu and Red Miso Dip
with Soy and Sesame, Japanese Chili Powder and Rice Crackers

Skewered Yakitori
Ponzu Dipping Sauce

Naam Marinated Beef Skewers

Vegetable Spring Rolls
Cashew Ginger Sauce

Pork Belly Bao Buns
Pickled Vegetables, Szechuan Hoisin Sauce

Pickled Napa Cabbage
Daikon Radish, Carrots, Green Onions and Shiitakes

Steamed Dumplings
Soy Sauce and Scallion-Ginger Sauce

action stations

For added flair, you may choose to add an active cooking station to your menu for an additional charge or substitute for one or more buffet items. A Chef (or Chefs) is required to man these stations. Services and rentals will be priced additionally.

Roast Meat Carving Station

A Chef carves one or more of the following options you pre-select for your guests:

Roasted Beef Tenderloin, Smoked Beef Brisket, Top Round of Beef, Apple Brined Roasted Pork Loin, Honey Ham, Slow Roasted or Smoked Turkey Breast or Leg of Lamb

Each served with appropriate sauces and soft rolls

Oyster Bar

A Chef shucks fresh Chesapeake Bay Oysters for the guests. Served with Traditional and our Spicy Ancho Cocktail Sauces, Mignonette, Hot Sauce, Lemons, and Saltines.

Other specialty Atlantic or Pacific Oysters are available, please inquire with the sales staff.

Medallions of Beef Tenderloin Action Station

A Chef sautés Petite Medallions of Beef. Served with Lobster-Tarragon Butter and Soft Rolls.

Blue Crab Sauté Action Station

A Chef sautés Jumbo Lump Blue Crab, Sweet Corn, Shallots and Grape Tomatoes with White Wine and Tarragon Butter served with Crostini

Lump Blue Crab Cake Action Station

A Chef sautés Virginia Crab Cakes. Served with Sun-Dried Tomato Chipotle Aïoli, Soft Rolls and Lemons

Scallop and Crab, Lobster or Crayfish Mousse Cake Action Station

A Chef sautés delicate Scallop and Chive Mousse Cakes. Served with Lemon Dill Aïoli, Soft Rolls, and Lemons.

Please select crab, lobster or crayfish to enhance the mousse.

Atlantic Salmon Cakes Action Station

A Chef sautés Salmon Cakes with Capers and Herbs served over Salad of Jicama, Cucumber, and Pickled Red Onions.

Gulf Shrimp Cake Action Station

A Chef sautés Chili, Lime, and Scallion Shrimp Cakes. Served with Ginger-Coconut Sauce, Cilantro, and Crispy Plantains.

Chesapeake Oyster Sauté Action Station

A chef sautés Oysters with Country Ham, Caramelized Onion, and a Corn and Tarragon Puree, served with Crostini, Hot Sauce on the side.

Seafood Sautee Action Station

Pan-Seared Rockfish with Chef’s Sauté of Crab, Corn & Tarragon, Served Over Yukon Gold Pomme Puree, Topped with a Sweet Shallot Sauce.

“Guest’s Choice” Stations

Your guests select and mix their own toppings into the following offerings. Typically served with stemless martini glasses.

Mashed Potato Bar

Creamy Mashed Potatoes Served with Guest’s Choice of Whipped Butter, Sour Cream, Broccoli, Chives, Apple Wood Smoked Bacon, Cheddar and Fontina Cheese.

Sweet Potato Bar

Whipped Sweet Potatoes Served with Guest’s Choice of Butter,
Brown Sugar, Toasted Pecans, Cinnamon, and Marshmallows

Mac n’ Cheese Bar

Three Cheese Macaroni Served with Guest’s Choice of Smoked Ham, Apple Wood Smoked Bacon, Scallions, Broccoli, Tomatoes and Cheddar Cheese

White Corn Grits Bar

Local Byrd Mill Stone Ground Grits Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Cheddar and Manchego Cheese, Sautéed Bell Peppers and Scallions.

Risotto Bar

Arborio Risotto Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Chicken Sausage, Sautéed Mushrooms, Caramelized Onions, Roasted Red Peppers, Parmesan, and Fresh Basil.

Ceviche Bar Trio

Calamari Ceviche: Jalapeno, Lime, Tomato, Cilantro, and Lemon Olive Oil, Crispy Taro Chips

Bay Scallop Ceviche: Citrus, Pineapple, Red Onion, Chili Oil, Toasted Coconut, Spicy Flour Tortillas

Gulf Shrimp Ceviche: Lemon, Lime, Scallions, Ginger, Crispy Plantain Chips

PLATED & SERVED DINNER

Getting Started

To best serve your needs, we suggest considering the following points before contacting:

  • Determine your wedding date and anticipate the times for your reception.
  • Choose a venue.
  • Estimate your guest count.
  • Determine the service style that best fits your event.
  • Decide on a budget.

 

Dietary Restrictions

Please advise us of any special dietary needs when planning your menu. We have extensive experience accommodating gluten-free, vegetarian, and vegan needs; along with various other food allergies.

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. Butlered Hors d’oeuvres range from $2.00 – $3.00 per piece.

Beef

Beef Tenderloin on Grilled Flatbread
with Shaved Asparagus, Manchego Cheese and Lemon Olive Oil

Miniature Hamburgers
with Cheddar Cheese and Herb Aïoli

Braised Beef Short Rib and Pickled Pearl Onion
on White Cheddar-Chive Cornbread

Blackened Beef Tenderloin
Arugula Pesto and Roasted Red Peppers Crostini

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

Smoked Ham on Cheddar Biscuits
with Honey Mustard

Poultry

Tea Smoked Duck Breast
with Edamame Puree and Radish Sprouts on Crispy Sticky Rice Cakes

Fried Buffalo Chicken Slider
with Blue Cheese Sauce

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

Freshly Baked Soft Rolls with Butter

MENU II

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

Freshly Baked 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

Freshly Baked 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

Freshly Baked 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
Mushroom-Red Wine Sauce

-or-

Roasted Sea Bass
with Smoked Tomato and Herb Beurre Blanc With Roasted
Broccolini and Yukon Gold Mashed Potatoes

Freshly Baked 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

Freshly Baked Soft Rolls with Butter

Beverage Options

Your guests select and mix their own toppings into the following offerings. Typically served with stemless martini glasses.

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: www.abc.state.va.us 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.