Buffet

Stationary Hors D’ Oeuvres

Fresh Fruit & Cheese Display

Assorted seasonal fruit including Strawberries, Cantaloupe, Pineapple,
Red & Green Grapes, Domestic & French cheeses, in a beautiful display
Options including: Gouda, Wisconsin Cheddar, Brie, Goat & Pepper jack Cracker basket

Chesapeake Crab Dip

Backfin crab, cream cheese & cheddar cheese, served warm
Served w/ house made old bay chips & baguette dippers

 

Cocktail Hour

Butler Passed Hors D'oeuvres
(3 suggested)

Mini Crab Cakes

Maryland classic, Remoulade Sauce w/ chive garnish
Petite Vegetarian Spring Rolls (V)
Served Warm w/ Gingered Soy Dipping Sauce

Petite Vegetarian Spring Rolls (V)

Served Warm w/ Gingered Soy Dipping Sauce

Beef Tenderloin Skewer Wrapped in Bacon

Beef Tenderloin with Gorgonzola w/ Apple Smoked Bacon

Buttermilk Fried Chicken & Waffles Skewer

Maple Bacon Drizzle

Pear & Brie w/ Almonds

In a Filo Beggars Purse

Tomato Bruschetta

Parmesan balsamic toasted baguettes, balsamic drizzle

Chicken Chicharrones (GF)

Crispy corn tortilla triangles, shredded spiced chicken, sour cream
Guacamole, tomato & cilantro, served bite size

Tomato Mozzarella Skewer (GF)

Basil & balsamic drizzle

Blackened Fish Bites (GF)

Bite sized chunks of fresh fish on a stick w/ lemon dill tartar

Coconut Shrimp

W/ Thai Chile dipping sauce

Bacon Wrapped Scallops (GF)

Sweet Sea Scallops wrapped in bacon, baked w/ maple glaze

Spanakopita

Feta, spinach, herbs in a buttery flaky filo triangle

 

Guests asked to take their seats
Introductions, Toasts, Blessing TBD

Buffet Dinner

(Select 2 proteins, 2 sides, 1 salad)

Grilled Flank Steak (GF)

Marinated, grilled, sliced, served w/ Tiger sauce or Chimichurri Sauce
Lemon Dill Salmon Filets
Beurre Blanc Sauce

Lemon Dill Salmon Filets

Beurre Blanc Sauce

Parmesan Crusted Chicken Breast

Topped with fresh Tomato & Mozzarella Bruschetta
Herb Grilled Chicken Breasts (GF)
W/ Mango salsa (GF)

Herb Grilled Chicken Breasts (GF)

W/ Mango salsa (GF)

Grilled Vegetable Quinoa (GF)

Eggplant, zucchini, yellow & red peppers, red onion, fresh herbs, in olive oil
(GF, vegan)

Old Bay or Rosemary Roasted Potatoes

Old bay Spice or Rosemary garlic olive oil & kosher salt (GF)

Warm Roasted Seasonal Vegetables

Zucchini, Yellow Squash, Carrot & Red Pepper, Fresh herbs (GF)

Tomato Corn Cucumber Salad (GF, V)

Seasonal item available July Aug & Sept
Olive Oil, Basil & White Balsamic (GF)

BMG Wedding Salad

Field Greens, Strawberries & Blueberries, Sugared Walnuts
Feta Crumbles, Champagne Vinaigrette

Garden Salad

Iceberg & greens w/ tomato, cucumber, red onion, carrot, croutons
Ranch or Balsamic vinaigrette

Assorted Artisan Dinner Rolls

 

Desserts

One Tier Wedding Cake

Chocolate/chocolate buttercream, Vanilla/vanilla buttercream, Lemon/lemon buttercream, Carrot/cream
cheese, Red Velvet/cream cheese, Fresh Strawberry/strawberry buttercream, Chocolate/peanut
buttercream, Spice/cream cheese

 

Dessert Station

Options to choose from:
Assorted Gourmet Cookies
Mini Dessert Tarts
Mini Fruit or Cream Pies
Assorted Bar Cookies
Mini Dessert Shooters
Mini or Regular Cupcakes
Assorted Custom Cake Pops

DETAILS TO CONSIDER:

BE MY GUEST CATERING can provide wedding cake and dessert options.

BE MY GUEST can provide coffee service featuring fresh brewed regular and decaffeinated coffees, a
selection of teas, sugar, Splenda and cream

BE MY GUEST can provide a soft beverage bar with assorted sodas, juices, bar fruit, ice & bar setups.

BE MY GUEST can provide bar packages upon request.

BE MY GUEST provides highly skilled service staff & bartenders for your event.

BE MY GUEST will coordinate all rentals.

BE MY GUEST will ensure the event goes seamlessly. One lead staff will monitor timeline and run your event. Service will begin 2-3 hours before your event and extend through clean up.

BE MY GUEST offers Day of Event planning services.