A Main Event Caterers Spring + Summer Menu Offerings Cucumber Elderflower Cooler Seasonal Specialty Cocktails cucumber infused vodka + lemon juice simple syrup + elderflower muddled cucumbers + champagne splash cucumber slice for garnish The St. Germain Cocktail St. Germain + champagne Sparkling Lavender Lemonade club soda fresh lemon juice + lavender simple syrup colorful edible blossom topped with sparkling wine Blackberry Smash Dark + Stormy muddled lemon, blackberries + mint dark rum + ginger beer your choice of bourbon or vodka splash of lime juice dash of simple syrup in a collins glass over ice Moscow Mule Classic Mint Julep ice cold vodka bourbon fresh lime juice + spicy ginger beer simple syrup + crushed mint lime wheel garnish offered in a rocks glass fresh mint garnish Southern Arnold Palmer half peach iced tea + half lemonade Pink Grapefruit Mojito finished with vodka white rum + fresh mint lemon wheel simple syrup + lime juice pink grapefruit juice Aperol Spritz grapefruit liqueur + club soda traditional Italian aperitif Aperol topped with Prosecco The French 75 splashed with seltzer champagne + smooth gin lemon juice + simple syrup Cherry Blossom Bellini offered in flutes with a lemon twist white peach puree bubbly champagne splash of cherry brandy 2 Compressed Melon Tray Passed Hors d’Oeuvres feta + beet syrup GF Little Lobster Rolls Jumbo Lump Crab Cakes the essence of New England regional classic on cute buns Eastern Shore remoulade Tuna Poppers Petite Ratatouille Sriracha aioli toasted quinoa cup + basil cream crispy rice cake GF Raw Zucchini Lasagna Caprese Skewer Pistachio pesto + sundried tomato sauce basil + balsamic syrup Pine nut ‘ricotta’ GF GF, V Shrimp ‘n Grits Peruvian Ceviche Taco soft + rich corn grits Wild sea bass + shrimp tasso ham sauce roasted sweet potato aioli stainless steel tapas spoon micro cilantro GF GF Buttermilk Fried Chicken + Waffles Butter Chicken mini Belgian waffle bites naan crisp hot sauce aioli pickled red onion bourbon maple syrup Spring Pea + Fava Bean Falafel Tomato Gazpacho muhammara sauce classic chilled soup V tomatoes, cucumbers + peppers served in demitasse Two Bite Angus Burger GF, V smoked tomato jam Vermont sharp cheddar wee brioche Bacon Deviled Eggs Tray Passed Hors d’Oeuvres traditional Deviled eggs topped with sweet + spicy candied bacon GF Seared Sea Scallop bourbon-bacon jam Jicama + Mango Summer Rolls petite white ceramic spoon peanut dipping sauce GF GF, V Potato + Pea Samosas Beet Cured Salmon tamarind chutney house made ‘everything’ cracker pickled cucumber Rosemary Grilled Beef dill sour cream garlic aioli + chives GF toast crisps Tostada + Mole Chicken Open Faced Ham Biscuits pulled chicken with mole shaved country ham feta + guacamole spiced apricot jam petite corn crisp petite buttermilk biscuits Margherita Pizzette Texas BBQ Chopped Brisket melted mozzarella + fresh basil spicy rainbow cabbage slaw heirloom red + yellow cherry tomatoes ‘Salt Lick’ BBQ sea salt flakes cheddar biscuit Gruyere Gougeres Mac + Cheese Muffin Bites parmesan ‘snow’ farmhouse aged cheddar truffled aioli Ahi Tuna Poke housemade poke sauce fresh scallion glass vessel GF Eden Salad Salad + Starter Options edible flowers , cucumber + radish slices baby arugula leaves gingered citrus vinaigrette Goat Cheese + Raspberry Salad petite gem, green + red leaf lettuces Lemon + Harissa Roasted Carrots crumbled goat cheese roasted + dressed with arugula pesto sugar + spice pecans candied pistachios + sherry vinaigrette raspberry vinaigrette topped with a micro herb salad Watermelon Beet Salad Garden Salad mixed artisan lettuces petite gem, green + red leaf lettuces sweet watermelon + roasted beets shaved asparagus, red onion + carrots goat cheese mousse crumbled goats’ cheese shaved red onion + herbed vinaigrette lemon vinaigrette Heirloom Tomato + Burrata Strawberry + Kale Salad extra virgin olive oil fresh + oil cured strawberries sherry vinaigrette chèvre crumbles + toasted almonds micro basil + a long garlic ficelle Feta + Watermelon Salad River Farm Flower Garden tomatoes + arugula leaves colorful edible blossoms, baby red + green kale English cucumbers + pine nuts arugula, frisée + spinach honey-mint vinaigrette sliced garden strawberries sugar + spice pecans Panzanella balsamic vinaigrette torn Tuscan bread ripe tomatoes + garlic Little Gem Salad green olives + red onions garlic croutons, sliced radishes + pickled red onion mozzarella piccolo + capers green goddess dressing roasted red peppers + basil vintage balsamic White Gazpacho lemon crème fraiche Wild Sea Bass cured lemon + agave gastrique The Main Event guajillo + herb speckled glaze Signature Beef Short Ribs Latin Braised Beef Short Rib braised with Barolo ancho chili spiced red wine reduction crispy shallot garnish fried cilantro garnish Honey Ginger Roasted Chicken Grilled Mahi Mahi Fillet soy glaze lemon beurre blanc toasted sesame seeds fresh chives Herb + Garlic Rubbed Hanger Steak seared hanger steak Pan Seared Halibut Barolo reduction rustic tomato-citrus tapenade Short Smoked Salmon Colorado Lamb Chops Dijon + apricot glaze fresh chermoula frizzled leeks toasted flatbread point dusted with Za'atar Jumbo Lump Crab Cake grainy mustard sauce Faroe Island Salmon local clams NY Strip Medallion saffron chili broth 3870 steak sauce crispy shallots Black Angus Filet Malbec reduction Shrimp ‘n Grits tempura onion strings low country pan sauce creamy Anson Mill’s grits Miso Glazed Cod green scallions dashi broth fried garlic + grilled scallions Shenandoah Chicken airline chicken breast American Wagyu Flat Iron candied garlic sauce red chimichurri micro herb salad Roasted Baby Eggplant seasonal vegetables + mushrooms Vegetarian Mains tomato chutney V, GF Balsamic Grilled Vegetable Ratatouille Roasted Vegetable Strudel popcorn polenta plumped with goat cheese fried basil garnish with wilted swiss chard GF Gnocchi with Zucchini + Artichokes Stuffed Poblano Chiles potato gnocchi in herbed brown butter forbidden black rice risotto shaved zucchini noodles + shallots roasted corn + avocado salsa sundried tomatoes + artichokes roasted red pepper coulis shards of parmesan GF Orange Glazed Tempeh Basil Gnocchi + Sweet Corn aromas of ginger + orange potato gnocchi + fresh sweet corn rice wine, tamari + citrus tossed with basil pesto steamed rice + bok choy crushed hazelnuts + parmesan shard topped GF Lasagnette of Artichokes + Baby Greens Portobello Wellington artichokes, goat cheese + wilted spinach roasted vegetables + goat cheese side of baby greens with radicchio + frisse wrapped in a phyllo purse pool of pesto red wine reduction dusted with crumbled hazelnuts Garden Penne Saffron Scented Quinoa Pilaf emerald asparagus Moroccan spiced tofu freshly shucked corn honey roasted vegetables caramelized shallots harissa aioli basil + garlic olive oil dressed toasted hazelnuts freshly grated parmensan GF Grilled Corn + Tomato Salad Accompaniments chopped basil Farroto Roasted Fingerling Potatoes slow cooked farro salsa verde with shallots, garlic + thyme Parmigiano-Reggiano Roasted Broccolini citrus gastrique Firefly Farm’s Goat Cheese Polenta herbed breadcrumbs creamy polenta with Allegheny chevre freshly cracked black pepper Fregola with Seasonal Vegetables Sardinian pasta Crisp + Tender Green Beans fresh herb scatter garlic thyme butter New Potatoes + Artichoke Hearts Towering Potato Gratin roasted shallots + thyme layers of Yukon Gold Potatoes rich gruyere cheese + cream Steamed Black Rice topped with fried garlic chips Fresh Corn Souffles individuals Mashed Potatoes with horseradish Pistachio Rice Pilaf sun drenched apricot bits Fire Grilled Asparagus Spears golden raisins + sweet Onions herbed lemon butter Turmeric Roasted Cauliflower Steak Bok Choy chimichurri sautéed with orange, soy + mirin sesame seeds Baby Yukon Smashed Potatoes garlic, parsley + extra virgin olive oil Cauliflower Rice light + fluffy freshly cracked black pepper *Dumpling Station | $11 Creative + Interactive Small Plate a beautiful assortment of Asian dumplings some pan fried to order Food Stations others displayed in steamer baskets lined with green banana leaves please select three varieties * Requires Station Chef shrimp shu mai *The PCH Avocado Station | $10 chicken lemongrass pot stickers a Chef attended, interactive station beef gyoza ripe avocados, split + cored Berkshire pork dumplings spritzed with fresh lime juice duck pot stickers with your choice of six toppings vegetarian shu mai roasted corn, boracho beans, pickled jalapeños edamame pot stickers portobello asada, queso fresco, charred tomatillo salsa accompanied by roasted red chiles soy-lime dipping sauce ancho-pineapple salsa spicy Asian chili oil + sesame seeds fresh cilantro, pico de gallo red onion escabeche *Ceviche Bar | $15 shaved radish + roasted garlic Peruvian ceviche with sea bass + shrimp *upgrade to include proteins Mexican Ceviche with Shrimp grilled baja chicken | $6 Lomi Salmon Ceviche bay scallop ceviche | $8 Toppings grilled Gulf shrimp | $9 guacamole jumbo lump crab meat | $12 sweet potato puree fried corn *Coastal Harvest Raw Bar | $16 pickled radishes oysters sourced from their native region shaved red onion shucked to order + displayed on crushed ice scallions offered with... Thai chilies shallot mignonette micro greens lemon wedges romaine lettuce Tabasco fried plantain chips cocktail sauce red quinoa cascades of Old Bay spiced shrimp + lemon poached shrimp chopped tomato complete with house made bloody mary cocktail sauce fresh cut lemon wedges Creative + Interactive