5745 Furnace Avenue, Elkridge, Maryland 21075      410.379.9336

Open Table Logo

Your wedding should reflect your style; all menus are fully customizable from hors d'oeuvres to dessert and we are here to guide you through the process. Below are only a few examples of the nearly limitless options that can be offered.


Buffet-Style Station Dinner Menu

With 100-130 guests or less only two stations are needed; with more guests three stations are needed.

Each station is a complete meal within itself usually comprised of two main entrée components, a starch option, a vegetable option, a salad (or soup) and a bread and butter combination.

Wedding Hors d’oeuvres


  • Platter of Imported & Domestic Cheeses served with Assorted Crackers
  • Hot Spinach, Artichoke & Cheese Dip served with Grilled Breads
  • Poached Salmon Display served with a Cucumber Dill Sauce


  • Bacon Wrapped Shrimp
  • Hot Jumbo Lump Crab & Gruyere Cheese Dip served in a Tartelette Shell
  • Filet served on a Crouton topped with Diced Red Onion & a Cornichon
  • Miniature Mushroom Caps stuffed with a Basil Pesto

Buffet Style Wedding Stations

Traditional Carving Station

  • Chef Carving Roasted Tenderloin of Beef served with a Horseradish Mornay
  • Chef Carving House-Smoked Turkey Breast served with a Whole Grain Mustard Pan Sauce
  • Rosemary Roasted Potatoes
  • Green Beans & Artichoke Hearts in a Basil Butter
  • Salad of Mesclun Greens & Vegetable Garniture served with a Honey Raspberry Vinaigrette
  • Assorted Rolls served with Sweet Whipped Butter

Chesapeake Station

  • Miniature Old Bay Dusted Jumbo Lump Crab Cakes served with a Citrus Scallion Aioli
  • Boneless/Skinless Chicken Breast topped with a Maryland Crab Sauce
  • Wild Rice Blend
  • Asparagus roasted with Lemons
  • Sweet Corn Salad
  • Assorted Rolls served with Sweet Whipped Butter

Made-to-Order Pasta Station

  • Chefs Sautéing Mixed Bowtie Pasta with a selection of House Made Italian Sausage, Shrimp, Assorted Sweet Peppers, Caramelized Onions, Asparagus Tips, Mushrooms & Peas, Vodka Cream Sauce, Marinara, Classic Caesar Salad, Focaccia served with Sweet Whipped Parsley Butter


Seated-Service Meal

For more than one entrée offering we require that guests pre-order their entrée in order to ensure expedient service the day of.

While we offer up to three offerings, more than one offering will necessitate a longer serving period.

Steak, Asparagus, and Potatos

Wedding Hors d’oeuvres


  • House Made Bacon Bar featuring Jalapeño, Molasses Glazed and Hickory Smoked Bacon
  • Tempura Battered Vegetables served with a Sweet Chili Dipping Sauce
  • Platters of Assorted Sushi


  • Brochette of Rosemary Honey Glazed Chicken served with an Apricot Dipping Sauce
  • Fried Cashew Butter Wontons served with a Sweet Chili Dipping Sauce
  • Cocktail Shrimp served with a Pink Cocktail Sauce
  • Fried Goat Cheese Croquettes


Starter Course

  • Salad of Mesclun & Arugula Greens with Candied Pecans & Crumbled Blue Cheese finished with a Champagne Vinaigrette

Split-Entrée Offering

  • Citrus Marinated Rockfish finished with Lemon Rappe accompanied by Filet Tips in a Dijonnaise Sauce
  • Galette of Scalloped Potatoes
  • Green Beans Bercy
  • Assorted Rolls served with Sweet Whipped Butter


Buffet-Style Station Brunch Menu

With 100-130 guests or less only two stations are needed; with more guests three stations are needed.

Each station is a complete meal within itself usually comprised of two main entrée components, a starch option, a vegetable option, a salad (or soup) and a bread and butter combination.

Buffet Style Stations

Chicken & Waffle Station

  • Boneless/Skinless Fried Chicken Breast
  • Sweet Potato Pecan Waffles served with a Fig Balsamic Glaze
  • Sweet Potato Fries
  • Carrots Vichy

Quiche Station

  • Blue Cheese & Bacon Quiche
  • Ham & Swiss Quiche
  • Potatoes O’Brien
  • Cold Green Bean & Almond Salad
  • Salad of Mixed Leaf Greens with a Balsamic Berry Salsa

Brunch Station

  • Thick Cut French Bread French Toast served with a Grand Marnier Butter Syrup
  • Cheese Blintzes served with a Strawberry Topping & a Blueberry Topping
  • Fruit Display
  • Gravlax Display with Capers
  • Diced Hard Boiled Egg
  • Cucumber Slices & Dill
  • Assorted Pastries & Muffins

More Brunch Wedding Ideas

Grits Station – White and/or Yellow Stone-Ground Grits
served with a selection of…
pulled pork / collared green pesto / red eye gravy / shredded cheddar / shredded monterey jack / shredded asiago / bacon bits / sweet corn kernels / scallions / shrimp / andouille sausage / pulled chicken / diced tomatoes / pineapple / strawberries

Made-to-Order Omelette Station
served with a selection of…
shredded cheddar / shredded monterey jack / shredded pepper jack / feta / scallions / diced tomatoes / diced ham / asparagus tips / mushrooms / assorted bell peppers / spinach / bacon bits / squash / zucchini

Thick Cut French Bread French Toast Casserole
cream cheese stuffing / cinnamon cream cheese stuffing / maple syrup / Grand Marnier butter syrup / blueberry topping / boysenberry topping / raspberry topping / strawberry topping / apple topping / whipped cream

cinnamon / sweet potato / with pecans / with bananas / with blueberries / with strawberries / whipped cream

asparagus / bell pepper / caramelized onion / broccoli / spinach / collared greens / bacon bits / sausage / ham / ground beef / cheddar / swiss / smoked gouda / gouda / feta / gorgonzola / blue cheese / asiago / tomato / artichoke hearts / mushroom / pepperoni / salami / prosciutto

smoked whitefish salad
gravlax or smoked salmon display with hard boiled egg, capers, diced red onion
grapes with Roquefort blue cheese or goat cheese, with toasted walnuts
salmon and zucchini cakes with a red pepper coulis
egg strata
sauteed apples
maple sage pork sausage
corned beef and home fries
scrambled eggs with smoked salmon
biscuits with sausage gravy
banana nut bread with honey butter
cinnamon rolls
pumpkin bread
zucchini bread


  • crudité of seasonal vegetables served with french tapenade
  • meatballs – served in marinara / ginger cream sauce / sweet & sour sauce / spicy cranberry bbq sauce / dijonnaise sauce
  • antipasto platter of imported meats & cheeses, sweet spiced olives, pepperoncini, condiments & rolls
  • sliced stromboli – vegetarian with onions & peppers / bacon & sausage / pepperoni
  • torta italiano – terrine of pesto, sundried tomatoes & cheese
  • chicken or duck ballontine
  • assorted pate served with cornichons & french bread rounds
  • brandied wild mushroom & walnut pate served with assorted crackers
  • imported and domestic fruit display

  • lightly blanched asparagus served with a honey mustard dipping sauce
  • tempura style vegetables served with a sweet chili dipping sauce
  • platters of grilled roasted vegetables with a balsamic drizzle
  • sweet & sour pork lettuce wraps
  • savory biscotti with chopped olives
  • baked brie wrapped in puff pastry served with a mango chutney
  • spring rolls served with duck, hoisin or peanut curry dipping sauces
  • sirloin tips or filet tips served in a mushroom marsala sauce
  • tuna bagnat display
  • mediterranean display of sweet spiced olives, sundried tomatoes, marinated artichokes & marinated house-made mozzarella


  • belgian endive stuffed with roquefort blue cheese
  • deviled eggs dusted with paprika garnished with chives (can add bacon bits, shrimp, crab meat, lobster, etc)
  • miniature sweet potato pecan waffles with a fig balsamic glaze
  • petite herb & lettuce ‘bundles’ wrapped in house-cured gravlax with a champagne aioli
  • spicy crab salad served on a plantain chip
  • sweet roasted pork with a soy bbq sauce served on a fried wonton chip
  • brochette of merguez sausage, artichokes, olives, peppers
  • thai lettuce wraps of satay chicken strips, carrots & bean sprouts
  • grilled vegetables served in a filo cup
  • mussels casino or provencal
  • cocktail-style shrimp served with cocktail or remoulade dipping sauces
  • roasted pork tenderloin served on a crouton topped with caramelized apple
  • sliced port wine glazed duck breast served on a crouton topped with orange marmalade
  • spanikopitas
  • gravlax served on a cucumber slice topped with dill cream cheese

  • vegetable quesadilla
  • house-made sausage on a miniature poppy seed bun topped with a sweet relish of onions, tomatoes & sweet pickles
  • puff pastry topped with apples, goat cheese & thyme
  • mushroom caps stuffed with – house-made boursin cheese / pesto (basil pesto / sundried tomato pesto / collard green pesto / etc), jumbo lump crab & gruyere cheese dip / artichoke & cheese dip
  • baked brie served in a tartelette shell with raspberry sauce
  • sausage (Italian / chorizo / andouille) wrapped in puff pastry served with a spicy mustard dipping sauce
  • miniature chicken or beef wellington
  • horseradish stuffed shrimp
  • prosciutto wrapped Parmesan breadsticks
  • scallops or water chestnuts wrapped in bacon with a spicy cranberry bbq sauce
  • chicken brochettes – sesame crusted served with a red thai curry dipping sauce / coconut crusted / teriyaki glazed / curry / cajun blackened served with a tarragon ranch dipping sauce / honey & rosemary glazed served with an apricot dipping sauce / bbq glazed / chipotle / jerk dry rub / walnut crusted served with a pomegranate dipping sauce
  • sliders – beef / pork / pulled pork / turkey / crab cake
  • fennel dusted scallops with an oregano honey
  • miniature southwest roulades with chicken, roasted red peppers & guacamole
  • miniature quiche
  • bruschetta with a tomato or olive topping
  • brochettes of beef marinated in Madeira
  • caprese skewers

  • brochettes of coquille shrimp
  • shrimp with tomatoes, lemon & parsley in a tartelette shell
  • garlic & rosemary crusted New Zealand lamb chops
  • miniature crab cakes
  • lobster & corn salad in a corn cup
  • miniature sandwiches on brioche – chicken with a pesto mayo / chunky chicken salad with grapes & walnuts / turkey & Swiss / shrimp salad / crab salad / lobster salad / smoked salmon & dill cream cheese
  • biscuits with a bacon & onion jam
  • cashew butter wontons with a sweet chili dipping sauce
  • miniature grilled cheese
  • fried mac ‘n cheese balls
  • pierogies – traditional or filled with crab & cheese dip
  • fried risotto balls (various flavors)
  • seared sesame tuna on a fried wonton chip
  • pot stickers
  • shredded collared greens with diced apples & walnuts in a tartelette shell
  • assorted sushi

  • savory mung bean pancakes
  • brochettes of melon wrapped with prosciutto
  • piquillo peppers stuffed with  smoked paprika & roasted tomato black bean mixture
  • beet tartare served on a fried beet chip
  • sundried tomato with herbed mozzarella on a cucumber slice
  • Belgian endive with orange & shallot relish with mint & tarragon
  • fried squash blossoms stuffed with vegetable risotto
  • spicy feta served in a filo cup drizzled with olive oil
  • house-made kielbasa served with a house-made beer mustard dipping sauce
  • suckling pig with sazon & adobo (roasted whole with crispy skin) served with house-fried tortilla chips & a black bean relish
  • baked brie & caramelized mushrooms in a tartelette shell
  • blue cheese stuffed dates
  • fried broccoli & cheese balls served with a tiger dipping sauce
  • flat bread pizza with a pheasant confit topping
  • elk sausage wrapped in puff pastry served with a huckleberry dipping sauce
  • kimchi pancakes
  • jicama, carrot & papaya slaw in a tartelette shell

Copyright 2020

Website by Team 938