Cocktail Reception

Hors d’Oeuvres

• Baby Jumbo Lump Crab Cakes with Remoulade Sauce
• Chester Cakes (Cheddar Cheese Pastry filled with Spicy Cheddar/Cream Cheese Filling)
• Dill Crepes with Smoked Salmon and Capers

Buffet

• Garlic and Rosemary Marinated Beef Tenderloin with Horseradish Sauce
  (Served with Baguette Rounds)

Dessert

• Baklavas
• Hazelnut Lemon Squares

Total Food: $2320.00 ($29.00 per person, 80 guests)

Personnel

• 1 bartender
• 2 Staff Supervisors
• 2 Staff Attendants

Total Service: $1075.00

Taxes & Fees

• Trash Fee: $1.00 pp ($80.00)
• Ice Fee: $1.00 pp ($80.00)
• Food Tax (Va. State and Local Taxes): $208.80

Total Additions: $368.80

Total Catering Bill: $3,763.80