St. Michael's

Hors d’oeuvres

Elegantly Displayed:
Fresh Fruit Display with Pineapple Tree
A display of seasonal fruits, melons and berries.

Imported & Domestic Cheese Display with Flat Breads
An arrangement of fine global cheeses including Port Wine, Drunken Goat, Welsh Red Dragon
mustard and ale, Wisconsin sharp cheddar, Whiskey Cheddar, Irish Porter and homemade Boursin.
served with a variety of gourmet crackers and house made flat breads

Herrington's Crab Dip
Our blend of Monterey, Parmesan and Cream Cheese with jumbo lump Blue Crabmeat,
served hot with sliced and toasted French Baguettes.
A Herrington Favorite!

Butler Served:
Bob Marley's Jamaican Chicken
Tender pieces of chicken are marinated in authentic Jamaican spices,
char grilled and served with a cucumber dipping sauce.

Tomato Caprese Canapés
Marinated roasted tomatoes and fresh Mozzarella with basil, cracked black pepper
and extra virgin olive oil served on a sliced baguette.

Cocktail Shrimp
Large Gulf Shrimp are sumptuously presented with cocktail sauce.

Dinner Buffet

Kent Island Salad
Spring blend and Arugula with candied pecans crumbled Bleu Cheese and raspberry vinaigrette.

Homebaked Rolls and Whipped Butter

Carving Station -Tenderloin of Beef
Filet is oven roasted to medium, Chef carved and served with Béarnaise sauce.

And a choice of one of the following...

Seafood Fricassee Shrimp, crabmeat and scallops are sautéed in a vermouth and ginger cream sauce.

Herrington’s Crab Cakes Jumbo lump crabmeat is lightly seasoned, bound and sautéed to a golden brown. Served with Red Pepper Remoulade, cocktail and tartar sauce.

Scallops Vidalia Tender pan seared scallops are tossed with a creamy Vidalia onion sauce, fresh thyme and bell peppers.

Parmesan Sage Potatoes
Russet potatoes are diced then roasted with fresh Parmesan, butter and sage.

Asparagus
Steamed and served with a lemon garlic vinaigrette.

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