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.
Served Dinner
Herrington’s Salad
Field greens with a hint of Arugula, tossed with poached apples & pears, candied walnuts
and crumbled Bleu Cheese, lightly tossed with apple cider vinaigrette.
Homebaked Rolls and Whipped Butter
Carving Station - Tenderloin of Beef
Filet is oven roasted to medium, Chef carved and served with Béarnaise sauce.
Plated Entrée & Sides
Herrington’s Crab Cake
Crab Cake is made with jumbo lump crabmeat, lightly seasoned, bound and sautéed to a golden brown. Served with Red Pepper Remoulade, cocktail and tartar sauce.
Asparagus
Steamed and served with a lemon and garlic vinaigrette.
Tomato & Parmesan Risotto
Arborio rice slowly cooked with diced tomatoes and Parmesan cheese.