Wedding Menu

Appetizers

STATIONED APPETIZERS

CHEESE & CHARCUTERIE DISPLAY* (GF IF REQUESTED)

Assorted cheese: Brie, Smoked Gouda, Goat cheese, White Cheddar, Boursin, Manchego, Pepper Jack, Genova Salami, Black Forest Ham, Prosciutto, Pickles, Assorted Berries, dried seeds, Olives, grapes, kiwi, oranges, crackers, mini pita bread, crostini, and bread Sticks.

FRUIT & CHEESE DISPLAY (VEGGIE) (GF IF REQUESTED)

Fresh fruit – cantaloupe, pineapple, watermelon, grape, strawberries, blueberries, raspberries – and assorted imported cheese like Brie, Smoked Gouda, Goat cheese, White Cheddar, Cheddar, Manchego, Colby & Monterey jack.

ARTICHOKE SPINACH DIP & CRAB DIP (GF IF REQUESTED)

ARTICHOKE SPINACH DIP: Made with fresh spinach, artichoke, garlic, black pepper, cream cheese, parmesan, and mozzarella cheeses.
CRAB DIP: Made with Phillips crab meat, mixed peppers, green onion, parsley, dry mustard, Worcestershire sauce, Tabasco, black pepper, old bay, garlic powder, cream cheese, and mozzarella cheese.

VEGETABLE CRUDITÉ (VEGGIE) (GF)

Assorted vegetable display – green beans, celery, carrots, cherry tomatoes, cucumber, mixed peppers, pickles, broccoli, olives, red radish – served with creamy ranch dip.

BRUSCHETTA & RELISH DISPLAY (VEGGIE)

Fresh roma tomatoes, basil, garlic, olive oil, salt, black pepper, and a touch of balsamic vinaigrette served on crostini bread.

MASHED POTATOES BAR (GF) (VEGGIE)

Our famous garlic mashed potatoes, served in a mini martini cup, topped with bacon, corn, scallions, sour cream, cheese, and gravy on the side.

PASSED APPETIZERS

EMPANADAS – CHOOSE ONE (BEEF / CHICKEN / CINNAMON APPLE (VEGGIE))

CHILI – LIME CHICKEN KABOB (GF) (DF)

Fresh chicken tenders marinated with our home-made chili-lime sauce.

THAI CHICKEN SKEWERS (DF)

Marinated with our original Thai sauce.

CHICKEN & WAFFLES BITES

Breaded chicken breast bites on top of home-made waffles with a touch of maple syrup and powdered sugar.

CHICKEN CORDON BLEU BITES

Breaded mini chicken breasts stuffed with ham and cheese, served with a white sauce.

MAC & CHEESE BITES

Cheesy macaroni balls coated in panko breadcrumbs and deep-fried to extra crispy perfection.

Meat

CHIPOTLE BEEF SKEWERS (DF)

Grilled steak kabobs marinated in chipotle peppers and lime juice.

MINI BEEF WELLINGTON

Filet mignon topped with a rich mushroom pâté, wrapped in a crispy pastry and served with chipotle sauce.

MINI CHEESEBURGER SLIDERS

Home-style beef served with a special house sauce and American cheese in a mini burger bun.

MINI MEATBALLS (DF)

Beef meatballs smothered in a homemade marinara sauce, served in a phyllo cup with Parmesan.

PROCUITTO WRAPPED ASPARRAGUS (GF)

Asparagus wrapped in prosciutto with a spread of creamy Neufchâtel cheese and Dijon mustard.

CARNE ASADA WITH CHIMICHURRI KABOB (DF) (GF)

Tender flat meat marinated in our special house sauce, grilled and served with homemade chimichurri.

Seafood

BACON WRAPPED SCALLOPS (GF) (DF)

Slices of bacon stuffed with scallops seasoned with smoked maple syrup, garlic, soya salt, pepper, and a touch of smoked chipotle sauce.

COCONUT SHRIMP

Breaded shrimp with coconut, served with chili-lime sauce.

MINI CRAB CAKES (GF IF REQUESTED)

Traditional Maryland crab cakes made with tender Phillips crab meat, green onion, pepper, parsley, eggs, mayonnaise, old bay, panko, and Worcestershire sauce – served with tartar sauce and lemon. (GF IF REQ)

SHRIMP COCKTAIL (DF) (GF)

Steamed shrimp with a touch of lemon, served with cocktail sauce.

SMOKED SALMON ON CUCUMBER (GF)

Mini cucumber slices topped with smoked salmon and tzatziki dill sauce.

Vegetarian

CAPRICE (GF) (VEGGIE)

Fresh mozzarella on a skewer with basil, cherry tomatoes, olives, and a touch of balsamic glaze.

GRILLED CHEESE & TOMATO SOUP (VEGGIE)

Homemade tomato soup with roasted tomatoes, basil, and cream – served with a cheesy grilled sandwich.

PARMESAN ARTICHOKE PHYLLO CUP (VEGGIE)

Spinach, artichoke, garlic, black pepper, cream cheese, parmesan, and mozzarella baked in a phyllo cup.

RASPBERRY BRIE EN CROÛTE (VEGGIE)

Phyllo cups filled with brie cheese and served with raspberry sauce.

SPANAKOPITA (VEGGIE)

Crispy Greek pie with spinach and feta in phyllo dough, served with tzatziki dill sauce.

VEGGIE SPRING ROLLS (GF) (DF) (VEGGIE) (VEGAN)

Rice noodles, cabbage, carrot, cucumber, and herbs rolled and served with chili-lime sauce.

FALAFEL BITES (GF) (DF) (VEGGIE) (VEGAN)

Chickpea bites with onions, garlic, parsley, cilantro, cumin, cayenne, black pepper, salt, lemon, and tahini – served with hummus.

Entrées

Chicken

THE BLUEMONT STUFFED CHICKEN BREAST: (GF)

Tender chicken breast marinated in Tuscan sauce, stuffed with spinach, mixed peppers, carrots, zucchinis, and provolone cheese, served with mushroom cream sauce. (GF, if is req)

CHICKEN MARSALA: (GF IF REQUESTED)

Chicken breast sautéed with flour, black pepper, salt, garlic, butter, and mushrooms in a light marsala wine reduction with a touch of cream. (GF, if is req)

CHICKEN PICCATA: (GF IF REQUESTED) (DF IF REQUESTED)

Pan-seared chicken filet, lightly floured, cooked in a lemon butter caper sauce with parsley, lemon, and chicken broth.

CHICKEN ROULADE: (GF IF REQUESTED)

Whole chicken breast marinated with salt and pepper, rolled and stuffed with leeks, spinach, pine nuts, and feta cheese.

HERBED CHICKEN: (GF IF REQUESTED)

Chicken breast marinated with corn starch, black pepper, salt, rosemary, thyme, Italian seasoning, and a touch of heavy cream.

LEMON PEPPER CHICKEN: (GF IF REQUESTED) (DF IF REQUESTED)

Our famous chicken breast loaded with Provencal lemon butter, rosemary, and thyme.

CHICKEN A LA FRANCAISE: (GF IF REQUESTED)

Pan-sautéed chicken filet marinated with black pepper, salt, and cooked in a flour and egg-based sauce with wine, lemon butter, capers, garlic, parsley, and chicken broth.

CHICKEN CORDON BLEU

Breaded chicken breast rolled and stuffed with ham and Swiss cheese, served with white wine sauce.

CHICKEN PARMESAN

Chicken breast breaded with flour, eggs, and panko, baked with layers of mozzarella, marinara sauce, and parmesan cheese.

CHICKEN FLORENTINE

Baked chicken breast smothered in a creamy spinach sauce, topped with parmesan cheese.

Beef

BEEF SHOULDER DEMI GLAZE: (GF IF REQUESTED) (DF)

Beef shoulder prepared in a natural demi-glaze with carrots, celery, bay leaf, olive oil, garlic, thyme, parsley, onion, wine, tomato paste, beef broth, and flour – reduced to a glaze extract. (GF IF REQUESTED)

BEEF SHOULDER PEPPERCORN: (GF IF REQUESTED) (DF)

Beef shoulder marinated with black and red peppercorns, garlic, onion, salt, paprika, and olive oil, served with a side demi-glaze. (GF IF REQUESTED)

BEEF SHOULDER PROVENCAL: (GF) (DF)

Natural beef shoulder marinated in Provencal herbs.

BEEF TENDERLOIN: (GF IF REQUESTED) (DF)

Sautéed tenderloin medallions in olive oil with thyme, rosemary, garlic, black pepper, kosher salt, and butter.

HERB CRUSTED PRIME RIB: (GF) (DF)

Prime rib with a herb crust of garlic, shallots, and fresh herbs.

LAMB CHOPS: (GF IF REQUESTED) (DF)

Lamb chops seasoned with garlic and rosemary, roasted to be juicy and tender.

ROAST PORK LOIN: (GF IF REQUESTED) (DF)

Succulent pork loin roasted with garlic and rosemary, basted with a white wine pan sauce.

BRAISED BEEF SHORT RIB DEMI GLAZE: (GF IF REQUESTED) (DF)

Short ribs braised in a natural demi-glaze with carrots, celery, flour, bay leaf, olive oil, garlic, thyme, parsley, onion, wine, tomato paste, and beef broth, cooked for eight hours.

Seafood

MARYLAND CRAB CAKES: (GF IF REQUESTED)

Traditional Maryland crab cakes made with tender Phillips crab meat, green onion, pepper, parsley, eggs, mayonnaise, old bay, panko, and Worcestershire sauce – served with tartar sauce and lemon.

CRAB STUFFED FILET OF SOL: (GF IF REQUESTED)

Fresh filet of sol stuffed with tender Phillips crab meat, peppers, parsley, green onion, panko, mustard, mayonnaise, eggs, old bay, olive oil, and Worcestershire sauce.

MESQUITE GRILLED SALMON WITH PINK WINE SAUCE: (GF IF REQUESTED)

Grilled salmon filet marinated with mesquite seasoning, black pepper, and salt, served with pink wine sauce.

SALMON PICCATA: (GF IF REQUESTED)

Pan-seared salmon filet in a lemon butter caper sauce with parsley and lemon.

SALMON PINK CHAMPAGNE: (GF IF REQUESTED)

Salmon filet pan-sautéed with black pepper, salt, Italian seasoning, paprika, and light all-bay seasoning, finished with a fresh pink champagne sauce.

SALMON FLORENTINE: (GF IF REQUESTED)

Baked salmon filet marinated with black pepper, salt, and paprika, smothered in a pink salmon spinach sauce.

Vegetarian & Vegan

GRILLED PORTABELLA MUSHROOM: (GF) (DF) (VEGGIE) (VEGANS)

Grilled portabella mushroom with mixed bell peppers (yellow, red, green) and zucchini, yellow squash marinated with balsamic glaze, salt, pepper, and olive oil – served with jasmine rice.

EGGPLANT PARMESAN: (GF) (VEGGIE)

Breaded eggplant topped with pomodoro sauce, fresh mozzarella, and parsley, accompanied by golden quinoa.

Kids Menu

CHICKEN TENDER & WAFFLE FRIES

Homemade chicken breast, breaded and fried, served with waffle fries and ketchup on the side.

CHICKEN NUGGET AND MAC & CHEESE

Homemade chicken nuggets served with cellentani macaroni in a creamy cheese sauce made with half & half and shredded cheddar, with ketchup on the side.

Side

GARLIC REDSKIN MASHED POTATOES: (GF) (VEGGIE)

Red potatoes boiled with skins on, smothered with fresh garlic, butter, half & half, salt, white pepper, garlic powder, chives, parsley, and parmesan cheese.

GARLIC GOLDEN MASHED POTATOES: (GF) (VEGGIE)

Golden potatoes boiled without skin, smothered with fresh garlic, butter, half & half, salt, white pepper, garlic powder, chives, parsley, and parmesan cheese.

MASHED SWEET POTATOES: (GF) (VEGGIE)

Sweet potatoes boiled without skin, mixed with garlic, butter, half & half, salt, brown sugar, cinnamon, and black pepper.

ROASTED REDSKIN POTATOES: (GF) (VEGGIE) (VEGAN) (DF)

Cubed red potatoes marinated with Provencal sauce, salt, black pepper, and olive oil.

POTATO AU GRATIN: (GF IF REQUESTED) (VEGGIE)

Thinly sliced potatoes baked in cream, fresh garlic, cheese, salt, black pepper, and a hint of thyme.

GOLDEN SAFFRON RISOTTO: (GF IF REQUESTED)

Risotto made with white wine, butter, black pepper, saffron, shallots, parmesan, chicken broth, and fresh thyme, finished with parsley and extra cheese.

PRIMAVERA GOLDEN RICE: (GF IF REQUESTED)

Parboiled rice sautéed with onion, carrots, peas, saffron, parsley, chicken broth, and olive oil.

GREEN BEANS: (GF) (VEGGIE) (VEGAN) (DF)

Steamed green beans sautéed with rosemary, thyme, olive oil, salt, and black pepper.

GREEN BEAN ALMONDINE: (GF) (DF) (VEGGIE) (VEGAN)

Pan-sautéed green beans with olive oil, Italian seasoning, salt, black pepper, and toasted almonds.

GREEN BEAN MEDLEY: (GF) (DF) (VEGGIE) (VEGAN)

Sautéed green beans, carrots, and mixed peppers in olive oil with salt and black pepper.

LEMON BUTTER ASPARAGUS: (GF) (VEGGIE) (VEGAN)

Asparagus sautéed with a hint of fresh lemon garlic butter sauce, salt, and pepper.

THE BLUEMONT MUSHROOM RISOTTO: (GF IF REQUESTED)

Creamy risotto made with white wine, black pepper, butter, parmesan, and fresh thyme with chicken broth and crispy mushrooms, finished with parsley and extra cheese.

ROASTED BACON BRUSSELS SPROUTS: (GF) (DF)

Brussels sprouts oven-roasted with apple vinaigrette, olive oil, garlic, Dijon mustard, salt, black pepper, and crispy bacon.

SAUTEED ITALIAN VEGETABLES: (GF) (DF IF REQUESTED) (VEGAN IF REQUESTED) (VEGGIE)

Sautéed mixed vegetables – peppers, carrots, zucchinis, yellow squash, green beans, kalamata olives, cherry tomatoes, basil, and oregano – finished with a touch of parmesan.

ROSEMARY TREE COLOR ROASTED POTATOES: (GF) (DF) (VEGGIE) (VEGAN)

Tree-color potatoes marinated with Provencal sauce, salt, black pepper, and olive oil.

HAWAIIAN BRUSSEL SPROUT: (DF) (GF) (VEGGIE) (VEGAN)

Brussels sprouts with caramelized pineapple and pine nuts.

BASIL PESTO TORTELLINI: (VEGGIE)

Tortellini tossed in pesto with fresh herbs, garnished with quattro formaggi and basil chiffonade.

FOUR CHEESE RAVIOLI: (VEGGIE)

Ravioli in pomodoro sauce topped with basil, feta, and parmesan cheese.

CREAMY PENNE ALFREDO: (VEGGIE)

Penne pasta sautéed in Alfredo sauce, garnished with basil.

MARINARA PENNE PASTA: (GF IF REQUESTED) (VEGGIE)

Penne tossed in marinara sauce, garnished with basil and parmesan cheese.

MACARONI AND CHEESE

Cellentani macaroni in a creamy cheese sauce made with half & half and shredded cheddar.

BROCCOLINI: (GF) (DF IF REQUESTED) (VEGGIE) (VEGAN)

Sautéed broccolini with lemon butter, salt, and fresh garlic.

QUINOA: (GF IF REQUESTED) (VEGGIE) (VEGAN)

Sautéed quinoa with onion, carrots, peas, saffron, parsley, chicken broth, and olive oil.

Gourmet Salad

THE BLUEMONT SALAD

Mixed greens, gorgonzola, pears, cranberries, and candied walnuts served with champagne vinaigrette on the side.

CAESAR

Crisp romaine with shaved parmesan and garlic croutons served with creamy Caesar dressing on the side.

CLASSIC GARDEN

Organic mixed greens, cherry tomatoes, cucumbers, and carrots served with Italian dressing on the side.

FALL MIX

Field greens, goat cheese, cranberries, pears, and walnuts served with apple cider vinaigrette on the side.

GREEK

A mix of romaine and mixed greens with feta, Kalamata olives, cherry tomatoes, onion, and cucumbers served with balsamic vinaigrette on the side.

SPRING MIX

Field greens, strawberries, feta, and pecans served with raspberry vinaigrette on the side.

STRAWBERRY AND ORANGES DELIGHT

Mixed greens, strawberries, mandarin oranges, jicama strips, and candied walnuts served with champagne vinaigrette on the side.

Salad Dressing Options

Apple cider vinaigrette (GF), Caesar, Poppy seed, Balsamic Vinaigrette, Mango Vinaigrette (GF), Ranch & Italian, Champagne Vinaigrette (GF), Honey Mustard, Raspberry Vinaigrette (GF)