Seared Tuna with Wasabi Potato Salad and Pickled Onion
Pan Seared Sea Bass with Bacon, Frizzled Leeks, and Red Wine Demi-Glace
Butter Poached Shrimp on Pan Fried Risotto Cake Canape
Petit Filet Mignon with Asparagus, Crab, and Red Wine Butter
Maryland Crabcake with Mango Salsa and Spicy Asian Chili Drizzle
Baby Field Lettuces with Roasted Beets, Walnuts, Green Apple, and Oven-Dried Grapes in a Goats’ Cheese Vinaigrette
Antipasta Display
Grilled Chicken Breast with Wilted Spinach, Roasted Pepper Coulis, and Summer Squash "Angels' Hair"
White Chocolate 'Cannoli' with Mango
Assorted Mini Desserts
Assorted Mini Desserts
Two Chocolate Mousses with Caramelized Banana and Fudge Brownies
Tomato Basil Tartlets
Chef Randy Page
Chocolate Cake with Hazelnuts
A Rolled Fondant Wedding Cake in the style of Handmade Papier to match the Invitations
Tempura Lobster with Cauliflower Mousse, Roasted Cauliflower, Lobster Oil, and Mustard/Parmesan Crisp
Excerpt from a Gingerbread Village
For A Spring Wedding
Grilled Duck Breast with Sticky Rice and Blackberry Catsup
Roasted Pepper Caesar Salad
Pan Fried N.C. Mountain Trout with Red Wine Butter and Crispy Potato Matchsticks
Chesapeake Crabcake and Horseradish Crab Salad on Black Pepper Biscuit
Buche de Noel
Fruit Display at a Wedding
Herb Stuffed Ashley Farms Chicken with Creamy Polenta
These are just a few of the dishes that
Chef Randy has prepared for clients in the past!
Chef Randy Page
Grilled Shrimp Caesar Salad
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Maryland Crabcakes with Braised Celery and Black Pepper Mayonnaise
Panna Cotta with Figs and Honey
Quail stuffed with Ham, Wild Mushrooms, and Leeks
Crab/Avocado Salad with Salmon Tartare, Citrus Cream, and Vanilla Essence
Selection of Cheeses
White Chocolate Mousse and Tropical Fruit