Amber Grove serves delicious food for your wedding buffet prepared by its own professional staff. Our new menu appears below.
Fruit, Vegetable & Cheese Crudite
Cubed and sliced fresh fruits to include melon, pineapple, grapes, kiwi, berries, and other seasonal items.
International and domestic cheeses with assortment of crackers.
Display of raw vegetables to include baby carrots, celery, cherry tomatoes, broccoli, cauliflower and peppers with ranch dipping sauce.
Passed Hors D'Oeuvres
Chilled
Mousseline of artichoke on Crostini with rare beef tenderloin and parmesan
Seedless cucumbers stuffed with seafood salad
Hearts of celery stuffed with Roquefort mousse and fresh chives
“Texas” caviar- miniature tortilla shells stuffed with black bean salsa, sour cream and cilantro. For “Caribbean” caviar- add diced mangoes
Seasonal melon wrapped in prosciutto ham seasoned with black cracked pepper
Miniature pineapple boats stuffed with curried mango chicken salad and fresh toasted coconut
Hot
Old Bay-seasoned sea scallops wrapped in hickory-smoked bacon
Assorted miniature quiches
Lump crabmeat-stuffed mushroom caps
Spanakopita- spinach & feta cheese wrapped in phyllo dough
Mushroom caps stuffed with Italian sausage
Buffet Selections
Cold
Smoked salmon mousse with assorted crackers
Medallions of pork tenderloin with apple butter on petit rolls
Virginia ham on miniature corn muffins with appropriate condiments
Mediterranean hummus dip with olive oil and toasted pita chips
Breast of turkey on miniature cranberry nut muffins with mayonnaise
Steamed fresh asparagus with balsamic vinaigrette dressing
Parisian boule filled with artichoke & garlic dip Florentine and fresh Crostini chips
“Alpine-style” ham biscuits with Swiss cheese & sweet Dijon mayonnaise on petit rolls
Hot
Cocktail meatballs prepared to your preference: barbequed, Swedish, Italian or teriyaki
Blue crab and artichoke dip with fresh crostini chips
Grilled skewered breast of chicken with sweet pepper, pineapple chunks & teriyaki sauce
Tomato, egg & spinach cheese-stuffed tortellini tossed in Alfredo or marinara sauce
Medley of fresh, steamed vegetables
New Orleans-style red beans & rice
Cubed and sliced fresh fruits to include melon, pineapple, grapes, kiwi, berries, and other seasonal items.
International and domestic cheeses with assortment of crackers.
Display of raw vegetables to include baby carrots, celery, cherry tomatoes, broccoli, cauliflower and peppers with ranch dipping sauce.
Passed Hors D'Oeuvres
Chilled
Mousseline of artichoke on Crostini with rare beef tenderloin and parmesan
Seedless cucumbers stuffed with seafood salad
Hearts of celery stuffed with Roquefort mousse and fresh chives
“Texas” caviar- miniature tortilla shells stuffed with black bean salsa, sour cream and cilantro. For “Caribbean” caviar- add diced mangoes
Seasonal melon wrapped in prosciutto ham seasoned with black cracked pepper
Miniature pineapple boats stuffed with curried mango chicken salad and fresh toasted coconut
Hot
Old Bay-seasoned sea scallops wrapped in hickory-smoked bacon
Assorted miniature quiches
Lump crabmeat-stuffed mushroom caps
Spanakopita- spinach & feta cheese wrapped in phyllo dough
Mushroom caps stuffed with Italian sausage
Buffet Selections
Cold
Smoked salmon mousse with assorted crackers
Medallions of pork tenderloin with apple butter on petit rolls
Virginia ham on miniature corn muffins with appropriate condiments
Mediterranean hummus dip with olive oil and toasted pita chips
Breast of turkey on miniature cranberry nut muffins with mayonnaise
Steamed fresh asparagus with balsamic vinaigrette dressing
Parisian boule filled with artichoke & garlic dip Florentine and fresh Crostini chips
“Alpine-style” ham biscuits with Swiss cheese & sweet Dijon mayonnaise on petit rolls
Hot
Cocktail meatballs prepared to your preference: barbequed, Swedish, Italian or teriyaki
Blue crab and artichoke dip with fresh crostini chips
Grilled skewered breast of chicken with sweet pepper, pineapple chunks & teriyaki sauce
Tomato, egg & spinach cheese-stuffed tortellini tossed in Alfredo or marinara sauce
Medley of fresh, steamed vegetables
New Orleans-style red beans & rice
Stations to Accompany your Buffet
Carving Station Choices
Roasted round of beef with petit rolls, mayonnaise, mustard & creamy horseradish sauce
Loin of pork with condiments and petit rolls
Breast of turkey with cranberry sauce, petit rolls & condiments
Glazed Virginia ham, choice of cured (salty) or pit style with mustard, mayonnaise, honey and petit rolls
Presentation Stations
Smashed Potato Station
Redskin potatoes with toppings of sour cream, butter, sliced green onion, shredded cheddar cheese & bacon bits
Caesar Salad
Tossed romaine lettuce with croutons and shredded parmesan cheese
Taste of Italy
Penne & rainbow rotini pastas with choice of marinara or Alfredo sauces, Pesto, parmesan cheese & toasted garlic bread
Specialty Stations
Chesapeake Bay
Blue crab cakes, sautéed and served with cocktail & remoulade sauces
Guadalajara
Grilled beef or chicken pan-seared with onions and peppers, flour tortillas, shredded lettuce, diced tomato, green onion, salsa, jalapeno peppers, sour cream, guacamole, shredded cheddar cheese & Monterey jack cheese
Hong Kong
Beef, shrimp or chicken stir -fried in teriyaki sauce tossed with crisp oriental vegetables to include snow peas, shitake mushrooms, bok choy, nappa & bean sprouts, ginger essence and steamed white rice
Dessert Stations
Venice
Miniature pastries to include chocolate éclairs, cream puffs, cheesecakes and baklava
Switzerland
Chocolate dipping sauce with seasonal fresh fruits, marshmallows, vanilla wafers, pretzels and gaufrettes
Pricing
Basic menu price of $24.95 includes fruit, vegetable and cheese crudite, two passed hors d'oeuvres, four buffet items and two food stations.
Additional hors d'oeuvres, buffet items or meats on carving station will be $2-4 per guest.
Additional food/dessert stations will be $2-4 per guest.
All food served on upgrade acrylic plates with acrylic forks. If glass plates and stainless flatware is desired, there will be an additional charge of $2.50 per guest.
Carving Station Choices
Roasted round of beef with petit rolls, mayonnaise, mustard & creamy horseradish sauce
Loin of pork with condiments and petit rolls
Breast of turkey with cranberry sauce, petit rolls & condiments
Glazed Virginia ham, choice of cured (salty) or pit style with mustard, mayonnaise, honey and petit rolls
Presentation Stations
Smashed Potato Station
Redskin potatoes with toppings of sour cream, butter, sliced green onion, shredded cheddar cheese & bacon bits
Caesar Salad
Tossed romaine lettuce with croutons and shredded parmesan cheese
Taste of Italy
Penne & rainbow rotini pastas with choice of marinara or Alfredo sauces, Pesto, parmesan cheese & toasted garlic bread
Specialty Stations
Chesapeake Bay
Blue crab cakes, sautéed and served with cocktail & remoulade sauces
Guadalajara
Grilled beef or chicken pan-seared with onions and peppers, flour tortillas, shredded lettuce, diced tomato, green onion, salsa, jalapeno peppers, sour cream, guacamole, shredded cheddar cheese & Monterey jack cheese
Hong Kong
Beef, shrimp or chicken stir -fried in teriyaki sauce tossed with crisp oriental vegetables to include snow peas, shitake mushrooms, bok choy, nappa & bean sprouts, ginger essence and steamed white rice
Dessert Stations
Venice
Miniature pastries to include chocolate éclairs, cream puffs, cheesecakes and baklava
Switzerland
Chocolate dipping sauce with seasonal fresh fruits, marshmallows, vanilla wafers, pretzels and gaufrettes
Pricing
Basic menu price of $24.95 includes fruit, vegetable and cheese crudite, two passed hors d'oeuvres, four buffet items and two food stations.
Additional hors d'oeuvres, buffet items or meats on carving station will be $2-4 per guest.
Additional food/dessert stations will be $2-4 per guest.
All food served on upgrade acrylic plates with acrylic forks. If glass plates and stainless flatware is desired, there will be an additional charge of $2.50 per guest.