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:
Filet Mignon Canapés
Sliced Beef Tenderloin served on a toasted baguette round with a hint of Tarragon Mayonnaise,
and garnished with a sliver of grape tomato.
Coconut Fried Shrimp
Gulf shrimp are lightly coated with a blend of fresh shaved coconut, flour and seasonings,
fried to golden brown and served with a coconut-pineapple dipping sauce.
Served Dinner
Herrington’s Spinach Salad
Fresh Spinach served with mandarin oranges, sliced red onions and citrus vinaigrette.
Homebaked Rolls and Whipped Butter
Carving Station - Roasted Sirloin
Sirloin is seasoned with herbs, slow roasted to medium and Chef carved.
Served with horseradish cream sauce and Au Jus.
Plated Entrée & Sides
Rockfish Maltaise
Broiled filet of Rockfish topped with sautéed Jumbo Lump Crabmeat,
topped with an Orange Hollandaise.
Roasted Baby Vegetables
Seasonal baby vegetables, lightly seasoned and roasted until tender.
Rosemary Pesto Sweet Potatoes
Sweet Potatoes are lightly roasted with rosemary pesto.