Guests to be greeted with Raspberry Lemonade as they arrive

The Cocktail Hour

Full Premium Open Bar
Skyy , Tanqueray , Jose Cuervo , Dewar’s , Bacardi , Crown Royal , V.O. , Jack Daniel’s ,  White Wine,  Red Wine, Beringer Zinfandel, Freixenet Champagne, Meyers Sparkling Cider, Heineken , Amstel Lite , Budweiser , Miller Lite ,  Sour Mix,  Bloody Mary Mix,  Grenadine,  ,  Triple Sec, Martini & Rossi Sweet Vermouth, Martini & Rossi Dry Vermouth,  Orange Juice,  Cranberry Juice,  Pineapple Juice,  Grapefruit Juice,  Coke,  Diet Coke,  Spite,  Ginger Ale,  Tonic Water,  Club Soda,  Perrier,  Bottled Water,  Lemons,  Limes,  Cherries,  Olives,  Onions


Stationary Hors D’Oeuvres
Choose Three of the Following

Spinach and Artichoke Dip
Served Warm
Offered with Assorted Flat Breads

Savory Greek Cheesecake Wrapped in Phyllo
Garnished with Nicoise Olives and Italian Plum Tomatoes
With Sesame-Garlic Toast

Fruit Display
A Beautiful Array of Fresh Seasonal Fruits such as Strawberries, Blackberries, Pineapple, Honeydew, Cantaloupe,
Red and Green Seedless Grapes, Kiwi, and Star Fruit served with
Uptown’s Famous Amaretto Crème Dip

Whipped Boursin Cheese
Served in a Hollowed Bread Bowl
Offered with an Assortment of Gourmet Crackers

Elegant Vegetable Display
Blanched and Raw Vegetables such as Asparagus, Broccoli, Baby Carrots, Sugar Snap Peas, Yellow Squash, and Red Bell Peppers
Offered with Roasted Red Pepper Dip

Imported and Domestic Cheese
Such as Whipped Boursin, Cheddar, Swiss, Smoked Gouda, and Brie with Imported Crackers

Smoked Salmon Mousse
Presented in a Hollowed Out Bread Bowl
Offered with Assorted Breads

Baked Brie en Brioche with Raspberry Preserves
Garnished with Toasted Almonds
served with Sliced French Bread

Crab and Artichoke Cheesecake
Offered with Assorted Flatbreads


Antipasto Display
Antipasti such as Spanish Olives, Sweet Peppers,Feta Cheese, Buffalo Mozzarella,Mushrooms, Artichoke Hearts, Hearts of Palms, Pepperoni Slices, Sliced Salami,Prosciutto

Mediterranean Spreads
Sicilian Caponata, Lebanese Humus and Baba Ghanoush
Surrounded by Crispy Lavosh, Ficelles, Pita Crisp, Market Fresh Vegetables

The Dinner Reception

The First Course...
Select one

Salad of Mixed Baby Greens with Mandarin Oranges, Sliced Bermuda Red Onions, Carmelized Almonds and drizzled with a Lemon Poppyseed Dressing

Mixed Field Greens with Candied Pecans, Bleu Cheese & Balsamic Vinaigrette

Mixed Field Greens with Sliced Fresh Pears, Crumbled Saga Bleu Cheese with a Toasted Walnut Vinaigrette

Bow-Tie Caesar Salad
Crisp Romaine Greens Encircled in a
Ring of Fresh Baked Italian Bread
Drizzled with our Fabulous Caesar Dressing
& Decorated with Julienned Red Peppers

Salad of Mixed Greens with Black Olives, Feta Cheese and Balsamic Vinaigrette

Baskets of Petit Pains and Butter Rosettes

On the Buffet...

Group One
Select one entrée from Group One

Stuffed Jumbo Shrimp
Jumbo Butterfly Shrimp with Uptown’s Lump Crab Imperial Sauce and Baked to Perfection

Chesapeake Crab Cakes
Jumbo Lump Crab Meat broiled and
Served with Tartar Sauce


Lobster Gabrielle
Tails of Maine Lobsters stuffed with a succulent combination
of Lobster and Crab Meat

Ginger Scallion Chicken Cakes
served with a delectable Hoisin Sauce

Filet Mignon
Lightly Grilled, then Slow Roasted for the perfect combination of tenderness inside and out
Served with Chef Ricardo’s Wild Mushroom Sauce

Black and Blue
Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese

Peppercorn and Garlic Tenderloin of Beef
Aged Tender Beef selected with a butcher’s eye
Lightly Grilled, then Slow Roasted for the perfect combination of tenderness inside and out.  Sliced and Served with Chef Ricardo’s Wild Mushroom Sauce

Sun-Dial Tenderloin
Thinly Sliced Tenderloin of Beef Wrapped in a Medallion
around Bell Peppers, Squash, Onion, and Buffalo Mozzarella
Served with a Roasted Red Pepper Coulis

Group Two Choices
Select one entreé from Group Two

Grilled Salmon with Lemon Dill Sauce
Served with a Lemon Dill Sauce

Grilled Salmon
Marinated in Brown Sugar and Molasses and Accompanied by a White Bean Salsa

Pan Seared Mahi Mahi
with Bell Peppers, Fresh Basil and Diced Roma Tomatoes

Grilled Salmon Marinated in Lime and Cilantro
Topped with a Tropical Pineapple and Mango Salsa

Chicken Devonshire
Boneless Breast of Chicken with Roasted Red Peppers, Spinach, Feta, and Provolone Cheese, Served with Chef Ricardo’s Tarragon Sauce

Chicken Renoir
Boneless Breast of Chicken Stuffed with Asparagus and Prosciutto with a Creamy Pesto Sauce

Chicken Normandy
Boneless Breast of Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce

Chicken Marsala
Medallions of Chicken Lightly Breaded Sauteed to Golden Brown
Topped with Wild Mushrooms and Served with a Marsala Cream Sauce

Chicken Au Poivre
Tender Filet of Chicken Breast sautéed with Peppercorns
and served with a Vermouth Sauce

Accompanied by:

Red-Skin Roasted Potatoes
Tossed with Garlic, Rosemary and Olive Oil

Bundles of Asparagus in Yellow Squash Rings

Sweet Endings....

Assorted finger food-style morsels of fresh baked chocolate brownies, blondies, lemon pound cake and cookies.
Minimum of 10. (For Non-Wedding Events)

International Coffee Station
Colombian Coffee, Brewed Decaffeinated Coffee, a selection of Herbal Teas,
Chantilly Whipped Cream, Chocolate Shavings, Lemon Zest, Orange Zest, and Cinnamon Sticks

A Beautifully Decorated Wedding Cake in your choice of Flavors and Styles from Level A (For Wedding Events)

Dark Chocolate Dipped Strawberries
Garnished with Strawberries, Raspberries, and Blueberries