Breakfast
? Brunch ?
Appetizers
? Lunch
? Dinner
? Dessert
Dinner
Menus:
Church Circle Banquet
Dinner ? Thomas
Point Dinner Buffet
Academy Dinner Buffet
? The
Chesapeake ? Benjamin
Fordham's Dinner Buffet
| CHURCH
CIRCLE BANQUET DINNER |
$22.95
Per Person | 15-40
People
Tax & Gratuity
not included |
|
Delmonico Rib Eye Steak |
| Char-grilled
sixteen-ounce rib eye steak grilled to perfection and
served with a bourbon tiger sauce. |
| Chesapeake
Chicken |
| Baked
chicken breast stuffed with crab imperial and finished
with béarnaise sauce. |
| Jump
Back Jambalaya |
| Sautéed
chicken, shrimp, and andouille sausage combined with
traditional Cajun rice. Created by our own chef from
Deep South Louisiana. |
| Shepard's
Pie |
| Seasoned
beef and vegetables topped with homemade mashed potatoes
and Burgundy wine mushroom gravy. |
| Fordham's
Fresh Catch |
| Chef's
choice of fresh seafood served with rice pilaf and vegetable
du jour. |
| Rehoboth
Cioppino |
| Large
shrimp, finfish, scallops, crab and mussels stewed with a Lobster
marinara sauce. |
This
menu includes a choice of coffee, tea or soda.
All Entrees served with a mixed green salad and warm bread. |
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| THOMAS
POINT DINNER BUFFET |
$22.95
Per Person | 25
- 200 People
Tax & Gratuity not included |
|
Lattice Chicken Pie |
| Traditional
chicken pot pie recipe topped with a crisp puff pastry lattice. |
| Steak
Stir Fry |
| Tender
beef strips sautéed with shitake mushrooms, sugar snaps and finished
with a ginger soy sauce. |
| Salmon
Primavera |
| Fresh
Atlantic Salmon filet broiled and served with a bouquet of fresh
vegetables, topped with a light garlic butter sauce. |
| Wild
Mixed Greens |
| Mesclun
lettuce tossed with cucumbers, carrots, onions & mushrooms and offered
with the Chef's choice of two dressings. |
This
menu includes a choice of coffee, tea or soda.
Warm rolls & butter will be served with this buffet. |
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$30.95
Per Person | 15-40
People
Tax & Gratuity not included |
|
Steak & Cake |
| Chef's
classic combination! The Benjamin fillet with our 5-oz. crabcake
over a zesty corn relish. |
| Naptown
New York |
| Char-broiled
16-lz. Juicy center cut Angus NY Strip steak with onion rings and
garlic mashed potatoes. |
| Loosen
Up Rockfish |
| Filleted
rockfish topped with crab imperial then broiled and laced with hollandaise
sauce. Served with rice pilaf. |
| Jumbo
Lump Crab Cakes |
| The
Baltimore Sun’s choice as “The place to take out of
town guests for crab cakes.” Simply sautéed in butter
and served with Fordham Stout corn relish. |
| Seared
Ahi Tuna |
| Lightly
blackened pan seared tuna steak served “very rare” with
a cool cucumber and black sesame seed salad. Accompanied with ponzu
dipping sauce and rice pilaf. |
| Shrimp
& Chicken Chilaquiles |
| Large
shrimp and chicken breast sautéed together then combined
with chipotle sauce, fried corn tortillas and fresh cilantro. |
This
menu includes a choice of coffee, tea or soda.
All entrees served with a mixed green salad and warm bread. |
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| BENJAMIN
FORDHAM'S DINNER BUFFET |
$29.95
Per Person | 25
- 200 People
Tax & Gratuity not included |
| Duck
Breastwith Dried Cherries |
| Roasted
Long Island duck breast laced with a light dried cherry demi-glaze. |
| Hand
Carved Chili-Rolled Tenderloin |
| Slow
roasted beef tenderloin, dry rubbed with a blend of chilies and
spices. Served with cilantro sour cream sauce. |
| Stuffed
Shrimp With Crab |
| Large
shrimp stuffed with traditional crab imperial, topped with Bernaise
sauce. |
| Chef's
Selections Du Jour |
| Chef's
seasonal selection of rice pilaf, and fresh vegetable. |
| Wild
Mixed Greens |
| Mesclun
lettuce tossed with cucumbers, carrots, onions & mushrooms and offered
with the Chef's choice of two dressings. |
This
menu includes a choice of coffee, tea or soda.
Warm rolls & butter will be served with this buffet. |
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| THE
ACADEMY DINNER BUFFET |
$25.95
Per Person | 25-200
People
Tax & Gratuity not included |
|
Popular Prime Rib |
| Slow
roasted Prime Rib carved to order and served with tiger sauce and
au jus. $50 fee to add a chef's carving station. |
| Chicken
Caccitore |
| Tender
chicken stewed with burgundy wine, mushrooms, tomatoes and fresh
herbs. |
| Crab
Stuffed Salmon |
| Northern
Atlantic salmon filet stuffed with crab imperial and topped with
béarnaise sauce. |
| Chef's
Selections Du Jour |
| Chef's
seasonal selection of rice pilaf, and fresh vegetables. |
| Wild
Mixed Greens |
| Mesclun
lettuce tossed with cucumbers, carrots, onions & mushrooms and offered
with the Chef's choice of two dressings. |
This
menu includes a choice of coffee, tea or soda.
Warm rolls & butter will be served with this buffet. |
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to Top
Dinner
Menus:
Church Circle Banquet
Dinner ? Thomas
Point Dinner Buffet
Academy Dinner Buffet
? The
Chesapeake ? Benjamin
Fordham's Dinner Buffet
Breakfast
? Brunch ?
Appetizers
? Lunch
? Dinner
? Dessert
|
?Calendar
?Event Contacts |
