Hors D’oeuvres: for luncheons and dinner

All prices are subject to 10% sales tax and 20% gratuity.

Passed Hors d’oeuvres:
Prices are per dozen. Two dozen minimum per item

House-Smoked Salmon Sword $30

salmon wrapped boursin cheese and caviar on a breadstick

Pastry Wrapped Lamb Chop $34

with bordelaise sauce

Caesar Parmesan Tuille $28

with romaine lettuce

Mini Jumbo Lump Crab Cakes $36

with remoulade

Country-style Pork Terrine $30

with cherry mustard and cornichon on crostini

Tasmanian Salmon Crudo $34

with wasabi and trout roe on cucumber

Shiitake Mushroom Pot Sticker $28

with plum-ginger dipping sauce

English Pea and Potato Samosa $28

with cilantro mint chutney

Shrimp and Manchego Croquette $30

with tomato jam

Proscuitto Sword $30

goat cheese wrapped Proscuitto on a breadstick

Roasted Marinated Sweet Pepper $28

with goat cheese and basil pesto on crostini

Wonton Wrapped Shrimp $30

with plum-ginger dipping sauce

Poblano Chile and Wild Mushroom Quesadilla $28

with guacamole

Cajun Shrimp on Cornbread Tartlette $32

with red pepper crème fraiche

Sweet and Sour Chicken $32

on a sugarcane skewer

Duck Spring Roll $32

with spicy mustard miso

Chile Rubbed Beef Skewers $32

with Thai basil dipping sauce

Parmesan Risotto Fritters $28

with wild mushroom vinaigrette

Shrimp Toast $30

with gingered apricot marmalade

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Displayed Hors d'oeuvres
 Ten person minimum

Warm Walnut and Pear Tartlettes

with blue cheese
$7 per person

House Made Guacamole

with fresh tortilla chips
$5 per person

Jumbo Lump Crab and Artichoke Dip

with brioche crostini
$8 per person

Cannellini Bean Hummus

with roasted peppers and pita bread
$5 per person

House Made Charcuterie Tray

with assorted terrines, pate, and house-cured meats with Tabard breads
$10 per person

Imported Cheese Tray

with crackers, jams, Tabard breads, and seasonal fruits
$9 per person

Assorted Tabard Cookies, Brownies, and Berries

$5 per person

Fresh Seasonal Fruit Plate

$6 per person

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Please Note:
A pre-ordered menu is required for all groups of 15 or more people in the Tabard Inn’s private dining rooms.
Create your menu using the following selections.
Entrée selections are limited to two; however exceptions may be made for vegetarian guests.

The host of the party is required to give the catering office a food and beverage order detailing selections for hors d’oeuvres,
each of the three courses (with a place card template detailing each guest’s entrée choice), beer, wine and liquor choices.

This is due one week before the event, and your final guest count is due five business days beforehand.
Any additions will be at the chef’s discretion.

Three Course Dinner Menu: $50 per person
Three Course Luncheon Menu $35 per person

First Course
The host chooses one for their guests.

Organic Mixed Greens and Herbs Salad

with Gruyère, cucumbers, radishes, and a citrus balsamic vinaigrette

Bibb Lettuce Salad

with beets, smoked bacon, and pecorino aïoli

Arugula Salad

with poached pear, goat cheese, and blood orange vinaigrette

Classic Caesar Salad

with Parmesan tuille, croutons, and hard-boiled egg

Curried Butternut Squash Soup

with pita croutons

Tomato and Corn Soup

with basil and crostini

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Second Course
 Please have your guests pre-order from two (2) selections.
The vegetarian dish can be offered as a third selection.
***GUESTS DO NOT CHOOSE THEIR ENTREES AT THE EVENT -
THEIR ORDERS MUST BE SUBMITTED ONE WEEK IN ADVANCE***

Seared Tasmanian Salmon Filet

with gingered baby bok choy, roasted butternut squash,
and black sesame vinaigrette

Filet Mignon

with rapini, horseradish fingerling potatoes, and bordelaise sauce

Pan-Broiled Striped Bass

with broccolini, new potatoes, saffron-fennel broth, preserved lemon, and crostini

Roasted Rack of Lamb

with baby carrots, Swiss chard, farro, and lemon mint jus

Jumbo Lump Crabcake

with tomatoes, warm frisee, cannellini beans, sweet potatoes, and remoulade

Seared Scallops

with baby beet greens, white sweet potato puree, crispy plantain,
and Key lime beurre blanc

Pan Broiled Chicken Breast

with wild mushrooms, pearl onions, fingerling potatoes, pancetta, and red wine jus

Seared Moulard Duck Breast

with roasted sunchokes, house-made duck ham, rapini, figs, and gastrique

Bacon Wrapped Pork Tenderloin

with shrimp, brie cheese, and chanterelle grits, Swiss chard, and lemon thyme jus

Arugula and Smoked Provolone Ravioli *

with roasted plum tomatoes and Parmesan cheese

Spring Vegetable Risotto *

with baby squashes and Parmesan cheese

Creamy Vegetable Curry **

with coconut milk and basmati rice

* vegetarian
** vegan

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Third Course
 The host chooses one for their guests.

Ginger Rhubarb Linzer Crusted Cobbler

with vanilla ice cream

Coconut Lemongrass Crème Brulée

with a macadamia nut shortbread

Milk Chocolate Pecan Pie

with dulce de leche ice cream

Lemon Mascarpone Chiffon Cake

with blackberry ice cream

Bittersweet Chocolate Hazelnut Truffle Torte

with Nutella crème anglaise

Chocolate Banana Layer Cake

with chocolate toffee ice cream

Key Lime Cheesecake

with pineapple mango compote

Meringue Vacherin

with seasonal berry sorbet and vanilla whipped cream

Frozen Chocolate Caramel Mousse Cake

with chocolate Kahlúa sauce