Motorcoach Buffet Breakfast Menu
Boxed Lunches
Student Motorcoach Buffet Menu 1
Student Motorcoach Buffet Menu 2
Motorcoach Served Lunch Menu
Motorcoach Buffet Lunch Menu
Motorcoach Buffet Dinner Menu
Motorcoach Served Combination Dinner
Hors d'oeuvres
Luncheon Served Options
Luncheon Buffet Options
"Combo" Entree
Plated Dinners
Dinner Buffet
Dessert Options
Minimum 40 People
With biscuits or sausage gravy.
All sandwiches are served with a bag of chips, a dill pickle, petite dessert and a bottle of water. Available for pick up or local delivery only!
Ham, turkey and bacon on a croissant with lettuce, tomato and mayonnaise.
With lettuce, tomato and mayo on the side.
For a True Maryland Experience! Chesapeake Crab Dip (served with baguettes)Our Popular Crab Cakes (all lump crabmeat, lightly seasoned - no filler).
Groups 100+ are subject to a discounted rate. Minimum 30 People! Escort and driver are complimentary with a group of 40 or more.
With honey barbeque sauce.
With a hollandaise sauce on the side.
With fresh grilled pineapple.
With cranberry and gravy.
With assorted dressings.
Served from 11am to 4pm! Lunch includes: fresh baked bread, coffee and iced tea and cake for dessert
Soup and Sandwich Combo
Our Signature Cream of Crab Soup or Chef’s soup du jour Combined with a Turkey Breast Sandwich, Ham Sandwich or Chicken Salad Sandwich Served with Potato Chips
Cream of Crab or Chef’s Soup du jour in a Bread Bowl Served with a Garden Salad
Soup served with a Cobb, Tuna Salad or Vegetarian Cheese & Fruit Salad
Served from 11am to 4pm! Lunch includes: fresh baked bread, coffee and iced tea and cake for dessert.
Choose Two from Group 1: Comes with vegetable du jour
OR
Choose Two from Group 2 : Come with Potato and Vegetable du jour
Eggplant Parmesan over Penne Pasta Tossed with Marinara SauceSautéed Beef Tips with Mushroom Madeira Sauce over Rice PilafChicken Florentine Tossed with a spinach cream sauce over Penne PastaBroiled Tilapia topped with Cajun cream sauce over Rice Pilaf
Broiled Haddock with Pineapple salsa OR Lemon PepperTeriyaki SalmonBrown Sugar Glazed Ham SteakItalian Marinated Grilled Chicken
All entrees are served with fresh garden salad with assorted dressings, fresh baked bread, coffee, iced tea and dessert. 30 person minimum!
Slow Roasted Top Round of Beef (with mushroom madeira sauce). Haddock Filet (with lemon zest). Parsley Red Potatoes Green Beans
Chicken Marsala (fresh boneless chicken breast sauteed with marsala mushroom wine sauce served over penne pasta). Cajun Tilapia (topped with a pineapple salsa). Julienne Vegetables O'Brien Potatoes
Fresh Boneless Chicken (stuffed with sage stuffing and topped with homemade dressing). Baked Sugar Cured Ham Roasted Garlic Mashed Potatoes Green Beans
Chicken Cordon Bleu (in a mushroom cream sauce). Fresh Teriyaki Glazed Salmon Fresh Steamed Medley of Vegetables Roasted Redskin Potatoes
All entrees are served with fresh garden salad with assorted dressings, chef's choice of fresh potato and vegetable, fresh baked bread, coffee, iced tea and dessert. 25 Person Minimum *Petite Prime Rib, Petite Delmonico and Roast Beef Roulade is available if you wish to upgrade*
Chopped Sirloin Steak topped with mushroom madeira
Served with Chef’s Potato and Vegetable
Jumbo Lump Crab Imperial En CrouteServed with Chef’s Potato and Vegetable
Grilled Ham Steak Topped with Pineapple SalsaServed with Chef’s Potato and Vegetable
Baked Haddock Filet with Sherried Cream SauceServed with Chef’s Potato and Vegetable
Chicken Brushetta,Boneless Chicken Breast Encrusted with Parmesan Cheese and Topped with Fresh Brushetta. Served with Chef’s Potato and Vegetable
Chicken Cordon BleuBoneless Chicken Breast Topped with Ham, Swiss and Mushroom Cream Sauce. Served with Chef’s Potato and Vegetable.
Teriyaki Beef TipsServed over Rice with Chef’s Vegetable
Beef StroganoffServed over Egg Noodle with Chef’s Vegetable
Priced per piece! Minimum 1 piece per guest!
Served with assorted dips.
Served with french bread baguettes and tortillas.
Served with an assortment of fresh breads.
You may choose two plans for your event. Vegetarian entrees available upon request. Lunch is served from 11 - 3 All entrees include a served fresh garden salad, roll, ice tea and coffee. Dessert options are available at additional cost. Minimum final count is 25 for plated luncheons.
Carriage House Jumbo lump Crab Cake served on a bed of greens with potato and vegetable.
Chicken Bruschetta parmesan crusted chicken breast topped with a fresh tomato bruschetta and served with potato and vegetable.
5 oz. Filet Mignon with Mushroom Madeira Sauce served with potato and vegetable.
Cajun Tilapia topped with a Pineapple Salsa or Baked Lemon Haddock Filet served with potato and vegetable.
Cream of Crab or Chef's Soup du Jour served in a bread bowl.
Chicken Marsala fresh boneless chicken breast sauteed with Marsala mushroom wine sauce served over penne pasta.
Teriyaki Orange Salmon served with potato and vegetable.
Cup of Soup du Jour and Roasted Turkey Sandwich Combo served with chips and a pickle.
Lunch buffet options include a served fresh garden salad, fresh baked bread, ice tea and coffee. Dessert options are available at additional cost. Minimum final count is 30 for luncheon buffet.
Sandwiches include: croissant club, Italian cold cut, top round of beef and albacore tuna salad. Wraps include: chicken salad wrap, vegetarian wrap.Includes Choice of One Salad :Garden Salad, Caesar Salad, Homemade Pasta Salad or Potato Salad, Chips and PicklesAdditional Salad available for an additional costAdd Soup du jour or cream of crab for an additional cost
International Cheese, Fruit and Vegetable CascadeItalian Meatballs and Italian Sausage MarinaraChesapeake Crab Dip or Spinach & Artichoke DipCaesar Salad or Garden Salad
Hawaiian Chicken and Teriyaki Beef Skewers(Shrimp Options available with an upgrade)Served with Rice Pilaf, Vegetable Stir Fry and Fresh Garden Salad or Caesar Salad
Haddock Topped with Hollandaise,Pre-carved Top Round of Beef with Mushroom Madeira SauceVegetarian Pasta Topped with Marinara or Alfredo Sauce.Served with Julienne Vegetables and Mashed PotatoesIncludes a Served Fresh Garden Salad and Fresh Baked Roll
Choice of two entrees of choice of three entrees. Chicken Corden Bleu:Chicken Stuffed with Ham, Swiss Cheese Topped with a light Dijonaccompanied with sautéed onions, peppers, mushrooms Served over Penne PastaTilapia Dill HollandaiseTilapia Topped with Fresh Tomato BruschettaTuscany Chicken Roulade: stuffed with fresh Basil, baby Spinach, Garlic, Sundried Tomatoes ,roasted Shallots and grated Asiago cheese. Finished with a Chicken Volute.Hawaiian Rotisserie Bone-In Chicken BreastMarinated Salmon is available for an additional cost.Served with your choice of potato and vegetableIncludes a Served Fresh Garden Salad and Fresh Baked Roll
Only one combo for entire group.Customize your own Combo Meal from Plated Dinners section.
5 oz. Center Cut Filet Mignon with Mushroom Madeira Sauce accompanied with a Carriage House Jumbo Lump Crab CakeServed with Choice of Potato and Vegetable.
Parmesan Crusted Chicken Breast topped with a Fresh Tomato Bruschetta with Scallop and Shrimp Sauté. Served with Choice of Starch and Vegetable
Fresh Roasted Turkey Breast and Baked Sugar Cured Ham.Served with Roasted Garlic Mashed Potatoes, Green Beans, Cranberry, Sage Bread Stuffing and Homemade Gravy
Each guest picks their own entree, pre-count is required! Minimum final count is 25 for plated dinners!Dinner Include a Fresh Garden Salad, Choice of Potato and Vegetable, Fresh Baked Bread,Freshly Brewed Iced Tea, Coffee And DessertUpgraded Salads available for additional cost
King Cut Prime Rib au JusCarriage House Jumbo Lump Crab CakesMandarin Duck: A half of a Maple Leaf Duck Breast broiled to perfection in a Mandarin Orange infused Teriyaki glace.
6 oz. Center Cut Filet Mignon with Mushroom Madeira SauceChicken Chesapeake: Grilled Breast of Chicken Topped with Jumbo Lump Crab ImperialFresh Pecan Crusted Haddock
Brown Sugar Glazed Grilled DelmonicoTuscany Chicken Roulade: Chicken Breast Sautéed with Sun-Dried Tomatoes, Garlic, Parmesan and Basil Finished with a Balsamic GlazeFresh Broiled Teriyaki L'Orange Salmon
Chicken Cordon Bleu : Chicken Stuffed with Ham, Swiss Cheese Topped with a light DijonGrilled Soy Ginger Marinated Beef Strip Loin: thinly sliced and drizzled with an herbed butterTilapia topped with Dilled Hollandaise
Beef Tips: in a Portabella Merlot Demi-glaze or Teriyaki with fire roasted peppers and onions over Basmati RiceParmesan Crusted Chicken Breast: topped with a fresh tomato BruschettaBroiled Filet of Haddock: with Lemon Essence
All plated and buffet dinners include a freshly tossed garden salad with assorted dressings, homemade baked bread, coffee and fresh brewed iced tea. Minimum final count is 30 for the buffet.
~Chef's Carving Station Featuring Prime Rib Au Jus~~Chicken Cordon Bleu: Chicken Breast Stuffed with Ham, Swiss Lightly Breaded and Topped with a Light Dijon Cream Sauce~~Carriage House Shrimp and Scallops Sautéed Newburg Tossed with Roasted Red Pepper Rice Pilaf~~Roasted Garlic Mashed Potatoes~~Fresh Steamed Seasonal Medley of Vegetables~
~Beef Tips in a Portabella Merlot Demi Glaze over Basma Rice~~Chicken Tuscany Roulade: Chicken Breast Stuffed with Fresh Spinach Roasted Red Peppers, Portabella Mushrooms & Parmesan Cheese Finished with a Light Balsamic Sauce~~Fresh Atlan&c Salmon with a Teriyaki Glaze~~Roasted Garlic Mashed Potatoes ~~Lemon Zest Julienne Vegetables~etables.
~ Pre-Carved Top Round of Beef in a Mushroom Madeira Sauce ~~Tuscany Chicken Pasta Chicken Breast Sautéed with Sun-Dried Tomatoes, Fresh Parmesan, Basil, Olive Oil, Fresh Parmesan and Tossed with Penne Pasta~~Broiled Haddock Filet with Hollandaise Sauce~~Roasted Garlic Mashed Potatoes~~Roasted Red Pepper and Garlic Green Beans ~
~Fresh Roasted Turkey Breast and Cranber ry~~Baked Sugar Cured Ham ~~ Roasted Garlic Mashed Potatoes ~~Green Beans~~Sage Bread Stuffing and Homemade Gravy~
Your choice of flavor.
Drizzled with raspberry melba sauce.