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Chesapeake Yacht Charters is pleased to offer Tapenade as our preferred catering vendor. You will find some of their sample menu’s below with pricing. The pricing does not include servers or chef on site. Both are available for our charters and we will be glad to give you a quote on that service. What we offer below is only a sample of what Tapenade has available so if you have other cuisine interest please call us for details.
Tapenade offers a personalized catering service where they work with you to create your desired menu. Tapenade specializes in Classical French to Mediterranean Cuisine, as well as Regional Cuisine and specialties from the Chesapeake Bay Area. Tapenade is dedicated to presenting our clients with the highest quality food, beautifully arranged, whether you require French service, Plated Dinner, or Buffet.
Tapenade is owned and operated by Chef Raphael Jurkovic of France. Their specialties include fine dinner parties and upscale events in Annapolis, Baltimore, and the D.C. area. Whether your event is intimate or grand, attention is paid to every detail from the food presentation to the required rentals. We also offer you optimum convenience with our in-house floral design studio, “Flower Follies”, which is owned and operated by Raphael’s wife, Cynthia Jurkovic. Cynthia specializes in wedding & event flowers exclusively.
After looking over our menu, please feel free to call us to set up a personal consultation to discuss the menu for your special event. We look forward to working with you.
121 Mayo Road, Edgewater, MD 21037
(410) 956-1335 (410) 956-1357 fax
cafetapenade@aol.com
Menu Samples
Hors d’oeuvres
Chilled Shrimp Cocktail
Served with a Spicy Horseradish Sauce
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Bouchee of Lamb Chop
Served with a Grainy Mustard Sauce
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Tuna Sashimi, Seaweed Salad and Wasabi Mayonnaise
Served on a Rice Cracker
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Chicken Sate
Served with a Thai Peanut Dipping Sauce
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Assorted European and Domestic Cheese ad Fruit Display
Assorted Dried Fruits and Mixed Nuts surrounded with Crackers and Sliced Baguette
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Vegetarian Spreads
A beautiful display of Black Tapenade, Hummus, Parmesan and Roasted Red Pepper Coulis, Tomato Confit and Roasted Eggplant Caviar
Surrounded by Garlic and Herb Crostini, Endive, Broccoli and Carrots
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Cream of Crab Soup served in a Shot Glass topped with a piece of Jumbo Lump Crab
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Dessert
Individual Chocolate Mousse and Crème Brulee
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$35.00 per person, plus tax, staffing, rentals
Buffet Menu
Passed Hors D’oeuvres
Mini Maryland Crab Cakes served with a Dollop of Chipotle Remoulade
A top a Toast Point
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Caramelized Onion, Feta Cheese and Marinated Tomatoes
Served on a Crostini
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Bouchee of Lamb Chops encrusted with Herbs
Served with a Rich Burgundy and Rosemary Reduction
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Onion Tart
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Buffet Dinner
Salad of Mixed Field Greens served with sliced Avocado
Dressed with a Shallot Balsamic Vinaigrette topped with a Jumbo Shrimp
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Chicken Chesapeake
Chicken Scaloppini topped with Jumbo Lump Crab
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Crispy Potatoes with Onion and Applewood Smoked Bacon
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Grilled Asparagus with Sautéed Red and Yellow Pearjoulis Tomatoes
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Gourmet Bread and Butter Rosettes
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Dessert
Assorted Bite Sized Desserts
To include Mini Cream Puffs, Mini Éclairs, Mini Fruit Tarts, Assorted Mini Cheesecakes and Assorted But Bars
$50.00 per person
Does not include tax, staffing or rentals
Passed hors d’oeuvres
Vegetarian Selections
Croustade of Stilton and Sliced Figs
Asiago Cheese Fondue served with Ciabatta Sticks
Mini Vegetables Kebabs served with Tomatillo Salsa
Cherry Tomato, Mozzarella and Basil served with a Basil Dipping Sauce
Onion Tart
Tomato and Scallion Tart served in a Phyllo Cup
Stilton, Walnuts and Slice Grape Tart Drizzled with Honey
Arugula and Goat Cheese Tart
Caramelized Onion, Feta Cheese and Marinated Tomatoes served on a Crostini
Figs and Goat Cheese Triangles
Brie and Fig Compote in Phyllo Cup
All above hors d’oeuvres are $0.75 each
Green Asparagus and Prosciutto wrapped in Crispy Phyllo Dough
Wild Mushroom and Mozzarella Risotto Cakes
Cheese Empanadas served with Tomato and Oregano Confit
Vegetable Tempura served with Nuoc Mam Sauce
All above hors d’oeuvres are $1.00 each
Seafood Hors D’oeuvres
Maryland Mini Crab Cakes served with a Chipotle Remoulade atop a Toast Point
Tartar of Smoked Salmon served on a Potato Gauffrette with Lemon, Caper Mousseline Sauce
Crispy Spring Roll stuffed with Vegetable Julienne and Shrimp served with a Nuoc Mam
Crab Dip with Cheddar Cheese Crostini
Seafood Quiche in a Phyllo Cup
Barbecued Sea Scallops wrapped in Applewood Smoked Bacon
Cilantro and Tequila Shrimp
Shrimp a la Provencale
Thai Shrimp
Chilled Shrimp Cocktail served with a Spicy Horseradish Sauce
Coconut Shrimp served with a Mango Dipping Sauce
Barbecued Shrimp wrapped in Applewood Smoked Bacon
Oyster on the Half Shell
Oyster Florentine on a Bed of Sautéed Spinach and glazed with a Sabayon Sauce
Tuna Sashimi, Seaweed Salad and Wasabi Mayonnaise served on a Rice Cracker
Smoked Salmon and Chive Quiche
All above hors d’oeuvres are $1.50 each
Meat Hors d’oeuvres
Bouchee of Lamb Chops encrusted with Herbs
served with a Rich Burgundy and Rosemary Reduction
Escargot “bourguignonne” served in a Phyllo Cup
Crostini of Beef Tenderloin served with Sundried Tomato and Shallot Confit and
Grano Pablano Cheese
Phyllo Crisps of Roasted Duck, Scallions and Hoisin Sauce
Rosemary Chicken Brochette with Zucchini served with
Roasted Red Bell Pepper & Habanera Coulis
Mini BLT with Applewood Smoked Bacon served in a Mini Pita with
Pesto Mayonnaise
Mini Chicken Curry and Grape Salad served atop a Papadum Chip
Andouille Sausage and Sautéed Spinach served with a Honey Grainy Dijon Mustard
Quiche Lorraine in Phyllo Cup
Black Forest Ham and Brie Quiche
All above hors d’oeuvres are $1.50 each
Pan seared Foie Gras on Toast with a Shallot and Balsamic Vinegar Confit
All above hors d’oeuvres are $2.25 each
Passed Soup Hors d’oeuvres
All soups served in a cordial glass
Cream of Crab Bisque topped with Jumbo Lump Crab Meat and Sherry
Roasted Butternut Squash and Apple Cappuccino
Smoky Potato Bisque topped with Applewood Smoked Bacon Crisps and Chives
Carrot and Orange Bisque topped with a sliver of seared Sea Scallop
Wild Mushroom Bisque topped with Mini Garlic Crouton
Cream of Broccoli served with Parmesan and Paprika Twist
All above hors d’oeuvres are $2.50 each
Lobster Bisque topped with a Parmesan Lace
All above hors d’oeuvres are $3.00 each
Appetizers
Antipasto: Italian Meats including Prosciutto, Cooked Ham, Mortadella, Genoa, Sopresatta, Chorizo,
with Marinated Olives, Artichoke Hearts, and Mushrooms accompanied by crackers & sliced baguette.
$5.00 per person
Vegetarian Spreads
A beautiful display of Black Tapenade, Hummus, Parmesan
& Roasted Red Pepper, Tomato Confit, and Eggplant Caviar surrounded by Herb & Garlic Crostini, Broccoli Florets, Carrots and Endive $4.00 per person
Crudités of Blanched & Raw Vegetables w/ Homemade Basil or Chipotle Mayo dip
$3.00 per person
Cheese and Fruit
Assorted European and Domestic Cheese and Fruit Display with
Assorted Dried Fruits and Mixed Nuts surrounded with crackers and sliced baguette
$5.00 per person
Pate de Champagne
Country Pate of Pork, Duck or Wild Game, seasoned with Cognac and fresh Herbs & Spices.
Served cold with sliced baguette & crackers
$4.00 per person
Baked Brie with Apple Walnut Chutney, Raspberry or Apricot Sauce
Served with French Bread or Crackers
$3.25 per person
Sliced Seasonal Fruit Island with Berries
A unique fruit display that is sure to delight many senses! Served with Lemon-Mint & Poppy seed Sauce
$4.00 per person
Gourmet Crusty Beads & Butter Rosettes
$1.75 per person
Seafood Appetizers
(Upon Availability)
Caviar Station served with assorted Crackers & Breads
(Ask for different varieties – market price)
Smoked Salmon Mousse served with Endive & Crackers
$3.25 per person
Salmon Tartar topped with Capers & chopped Onions served with Flatbreads & Crackers
$3.75 per person
Green Shell New Zealand Mussels served on the half shell with a
Vegetable Vinaigrette
$3.00 per person
Hot Artichoke & Crab Dip served with Sliced Baguettes
$4.00 per person
Salmon en Chaud-Froid
A beautiful display of poached salmon intricately designed to entice many senses!
$25.00 per pound
Assorted Smoked Fish Display
Blue Fish, Trout, and Salmon (upon availability) garnished with Red Onion & Capers
accompanied by Maple Mustard & Dill Sauce served with Crackers or a variety of Breads
$5.75 per person
Seafood Ceviche
Medley of Seafood and Vegetables finely diced and marinated in Olive Oil, Lemon Juice
And Fresh Cilantro served in a Martini glass
$6.95 per glass (minimum 10 glasses)
Specialty Stations
Raw Bar
To Include Jumbo Shrimp, Crab Claws, New Zealand Green Lipped Mussels
And Oysters Served with Lemon Wedges, Horseradish Cocktail Sauce and Clarified Butter
$13.75 per person
Tempura Bar
Fried Tempura made to order:
Shrimp, Broccoli Florets, Sweet Potatoes, Asparagus, Portobello Mushroom and
Red Peppers served with Fish Sauce and Hoisin Sauce
$12.00 per person
Quesadilla & Fajita Bar
Grilled Diced Chicken Breast, Grilled Flank Steak, Jalapeno Peppers, Onions, Bell Peppers & Shredded Cheeses, served with Guacamole, Fresh Tomato Salsa, Black Olives, Pineapple and Habanera Salsa, Pico de Gallo Sauce
and Homemade Corn Chips
$11.50 per person
Salads
Salad of Mesclun Greens and Grape Tomatoes dressed in Shallot Balsamic Vinaigrette
& Parmesan Crisps
Radicchio Nest with Mesclun Greens and a Chive Vinaigrette
Salad of Arugula, Artichoke Hearts, Cherry Tomatoes & Parmesan Crisps
Crispy Romaine Salad with Spicy Chipotle Croutons with a Creamy Lemon Dressing
Salad of Cucumbers, Tomatoes, Red Onions, Kalamata Olives & Feta Cheese dressed with Oregano & Red Wine
Marinated Orange & Avocado Salad on a Bed of Mixed Greens
Salad of Beets and Fennel dressed with a Roasted Sesame Oil Vinaigrette
Sprinkled with Black toasted Sesame Seeds
Fennel, Apple and Celery Salad with Watercress
Served with a Lemon Poppy Seed Vinaigrette
Salad of Black Beans with Green Bell Pepper, Red Onion and a hint of Cumin
Served with a Lime Cilantro Vinaigrette
Summer Salad
Bed of mixed greens with Goat Cheese, Strawberries & Balsamic Vinaigrette
Winter Salad
Bed of Mixed greens with Blue Cheese, Candied Pecans, Dried Cranberries & Citrus Maple Vinaigrette
Vegetarian Dishes
Mediterranean Vegetable Torte
Polenta and Grilled Vegetable Stack with a Tomato Coulis
Roasted Vegetable Lasagna, Fresh Tomatoes, & Mozzarella
Raviolis w/ Wild Mushroom or Spinach w/ Ricotta Cheese & a light Saffron Sauce
Trio of Portobello Mushroom Caps Pizza Style
Ratatouille and Goat Cheese Triangles in Grand Phyllo
Fricassee of Garden Vegetables
Parcelles of Roasted Eggplant, Tomato, Mozzarella & Tapenade
Vegetable Strudel rolled in Phyllo baked to a golden crisp served with Tomato Concassee
Tofu Stir Fry
A combination of Garden Vegetable and Tofu sautéed with Ginger, Garlic and Soy Sauce served over Rice or Rice Noodles
Quiches
(8 person minimum)
Quiche with Goat Cheese, Swiss Chard and Roasted Bell Pepper
Onion Confit & Cremini Mushrooms Quiche
Tomato and Eggplant Tart
Smoked Salmon and Spinach Quiche
Jumbo Lump Crab Meat and Chive Quiche
Risottos
White Wine, Shallot and Herb
Red Wine Risotto
Shrimp, Scallops and Asparagus
Pancetta and Wild Mushroom
Spinach, Cracked Black Peppercorn and Grilled Chicken Breast
Fish & Seafood
Potato Crusted or Asian Style Chilean Sea Bass with toasted Sesame Seeds
Pan-Seared Filet of Tapenade Crusted Seabass with Oyster Jus
Steak of Braided Salmon & Halibut in a Vanilla Beurre Blanc
Baked Salmon Filets with an Endive and Radicchio Marmalade
Pecan Crusted Filet of Salmon
Grilled Asian Salmon Drizzled with Wasabi Mayonnaise on a bed of Spinach
Poached Salmon served with Cucumber Spaghettis &
Hollandaise Sauce
Sautéed Sea Scallops & Shrimp with a Lettuce Butter Sauce
Shrimp & Scallops “a la Provencale”
Kebab of Sea Scallops wrapped in Prosciutto
Trout Meuniere (with Garlic and Parsley)
Rockfish Casino (Upon Availability)
Trout aux Amandes Effilees (with Almonds)
Potato Crusted Filet of Grouper with a Red Pepper Coulis
Filet of Cod with a White Bean Puree and Baby Squid
Paupiettes of Dover Sole served with Clams & Mushrooms
Fricassee of Monkfish “a la Provencale”
Pastry Shell with a Seafood & Wild Mushroom Ragout
Grilled Medallions of Lobster Tail on a bed of Fennel Confit
Simply Grilled Tuna Steak on a bed of Seaweed Salad with Honey & Wasabi Glaze
Maryland Crab Cakes on a bed of Roasted Corn with Garbanzo Bean Puree
Rockfish Casino
Meats, Poultry & Fowl
Chicken Fricassee with Wild Mushrooms
Pan-Seared Chicken Breast with Prosciutto under the skin
Grilled Chicken Marinated in Olive Oil, Thyme & Roasted Garlic with Red Pepper Coulis
Chicken Piccatta served with a Sun Dried Tomato & Onion Chutney
Chicken Brochette with Vegetables
Chicken Pot Pie
Herb Roasted Cornish Hen
Roasted Quail on a bed of Red Cabbage & Apple Stew
Roasted Duck Breast “a l’Orange” on a bed of Sautéed Celeriac
Guinea Fowl Braised on a bed of Savoy Cabbage & Smoked Bacon
Pan-Seared Filet of Beef with a Port Wine & Snail Sauce
Filet of Beef in Puff Pastry with Mushroom Duxelle
Stuffed Flank Steak Greek Style with Spinach & Pepperoncinis
Veal Shank served with Vegetables & Tomatoes
Lamb Stew with Black Olives “a la Provencale”
Roasted Rack of Lamb served with a Vegetable Ragout
Peppercorn Crusted Pork Tenderloin on a bed of Lentils
Pork Loin stuffed with Duxelle & topped with Cranberry Chutney
Grilled Lamb Chops with Rosemary & Crushed Green Pepper
Starches
Pomme Duchesse (Grand Piped Whipped Potatoes topped with Parmesan Cheese)
Olive Oil & Garlic Mashed Potatoes
Roasted Red Potatoes with Rosemary & Parmesan Shavings
Potato Gratin
Sweet Potato & Yukon Gold Potato Gratin
Mashed Sweet Potatoes with Brown Sugar & Apple Brandy
Simply Steamed Potatoes Sprinkled with Parsley
Starches Continued
Pomme Fondantes (Turned Potatoes Braised in Jus)
Tuscan Polenta Stacks
Pasta with Pesto & Pine Nuts
Basmati Rice Pilaf
Wild Rice Creole Style
Vegetables
White or Green Asparagus
Tomatoes “a la Provencale”
Corn Salad (seasonal)
Haricot Verts with Garlic & Shallots
Sautéed Baby Spinach with Garlic & Shallots
Ratatouille (Southern France)
Sweet Glazed Carrots
Roasted Marinated Vegetables
Sautéed Snow or Sugar Peas in Butter
Portobella Pizzas
Broccoli Almondine
Roasted Root Vegetables (seasonal)
Blanched Rappinis Sautéed with Roasted Garlic
Tuscan Polenta Stacks
Vegetable Stack with Fresh Mozzarella & a Rosemary Sprig
Tapenade Specialties
Spanish Paella with Seafood
A feast of Spanish Rice with Mussels, Squid, Clams, Shrimp, Chorizo, Chicken, & Spices
Bouillabaisse (Mediterranean)
Cassoulet (Southwest France)
Casserole of White bean and smoked meat
Tapenade Specialties- continued
Choucroute Garnie (Alsace)
Casserole of Sauerkraut and Smoked Meat
Pot-au-feu (Northern France)
Beef & Vegetable Stew in a Clear Broth
Osso Bucco (Italy)
Veal Shanks in a Tomato and Vegetable Stew
Pan-Seared Veal Kidneys with a Grainy Mustard Sauce
Pan-Seared Sweetbreads on a bed of Raw Spinach Salad with
Glazed Apples and a Raspberry Vinegar Sauce
Beef Bourguignon
For Dessert
Assorted Miniature Desserts
Sinful Chocolate Mousse
Crème Caramel or Crème Brulee
Seasonal Fresh Fruit Tart
Cakes & Pastries- please call for selections
Cheesecakes- please call for selections
Croquembouche with artfully spun Sugar
French Apple Frangipan Tart
Assorted Pies including Apple, Key Lime, Lemon Meringue, Pecan, & Pumpkin
Trifle with Vanilla cake, fresh fruit, Pastry Cream, & Lemon Curd
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