Carriage House Inn Catering - Vollständiges Menü

fresh espresso, steamed milk, and topped with a small amount of foam

fresh espresso, steamed milk and rich cocoa

combination of fresh espresso, steamed milk and foam

cappuccino with kahlua, caramel and cream over ice

freshly brewed espresso has a distinctively rich taste and a hearty robust aroma

coffee with amaretto dark crème de cacoa

coffee, kahlua frangelico topped with whipped cream

served with pickled egg, black olive, tomatoes, cucumbers, green peppers, assorted cheese and fresh seasonal fruit

marinated fresh atlantic salmon filet

with fresh sliced ham and turkey. served with pickled egg, black olive, tomatoes, cucumbers, green peppers, assorted cheese and fresh seasonal fruit

served with pickled egg, black olive, tomatoes, cucumbers, green peppers, assorted cheese and fresh seasonal fruit

with chicken, bacon and bleu cheese. served with pickled egg, black olive, tomatoes, cucumbers, green peppers, assorted cheese and fresh seasonal fruit

topped with baked chicken breast. served with pickled egg, black olive, tomatoes, cucumbers, green peppers, assorted cheese and fresh seasonal fruit

Served with lump crabmeat and fresh asparagus topped with Béarnaise sauce. Wine Paring: Gougenheim Merlot ' '

Topped with an Herbed Boursin Cheese

made with ice cream

served with pickled egg, black olive, tomatoes, cucumbers, green peppers, assorted cheese and fresh seasonal fruit

Panko breaded Veal sautéed with Prosciutto, Garlic and Parmesan and Romano Cheeses. Wine Paring: Dante Cabernet Sauvignon

(when available). Slow roasted, served with Au Jus and Horseradish Sauce. Wine Paring: Angeline Cabernet Sauvignon

Wine Paring: West Cape Howe Chardonnay

with caramel and toasted walnuts

with melted muenster

priced daily

with cole slaw

with blended cheeses

cream of crab or seafood chowder served in a toasted french bread bowl, served with a garden salad

All lump Crabmeat (no filler), lightly seasoned. Wine Paring: Trouillet Pouilly Fuisse

(Four Jumbo Gulf Shrimp) Shrimp Served with Raspberry Thai Dipping Sauce

Broiled in Butter, Garlic, Shallots with a hint of Nutmeg and Italian Bread Crumbs. Wine Paring: Vitae Springs Pinot Gris

With Soy-Ginger Reduction over Quinoa with Roasted Shallots. Wine Paring: Tilia Malbec Syrah

Citrus Poached Bay ScallopsTossed with minced onions, green pepper and cilantro-lime oil over a bed of mixed greens

Baked in Puff Pastry, served with Baguette Rounds, Sliced Apples, Walnuts, drizzled with caramel. An excellent choice for two or three to share

Chicken Breast stuffed with fresh Spinach, Caramelized Onions, and assorted Cheeses, topped With a Mushroom White Wine Cream Sauce. Wine Paring: Paraiso Chardonnay

Stuffed with Crab Imperial

Wine Paring: Smith and Hook Cabernet Sauvignon

assorted fresh mushrooms sauteed in garlic and olive oil with fresh spinach, roasted red peppers and parmesan cheese tossed with penne pasta

Fresh Sea Scallops, lump Crabmeat, gulf Shrimp Sautéed in Tarragon infused Garlic Butter served with Foccacia toast points. Wine Paring: Novellum Chardonnay

Seared Crab and Shrimp rolled in Bread Crumbs Served with a Chesapeake Roulade

Four Jumbo Gulf Shrimp Stuffed with Imperial Crab. Wine Paring: Corvidae Chardonnay

with mozzarella and basil pesto

Filet Mignon is served with your choice of Mushroom Madeira or Béarnaise Sauce. Wine Paring: Big Fire Pinot Noir

Wine Paring: Heron Pinot Noir

Apple-Rosemary Marinated Jail Island Salmon Served over Butter Poached Asparagus and Topped with a Smokey Tomato Chutney and Served with Potato du jour. Wine Paring: Ventisquero Pinot Noir

Served with potato and vegetable du jour. Wine Paring: Allan Scott Sauvignon Blanc

Topped with Asiago artichoke spread, Sundried Tomatoes, Artichokes and olives

Served with lump Crabmeat and fresh Asparagus Topped with Béarnaise Sauce. Wine Paring: Big Fire Pinot Noir

topped with herb chicken

made with ice cream

Fresh Salmon in a Kentucky Bourbon Marinade

made with ice cream