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Slide Show from 2011 Stingray Regatta

Friday dinner

Appetizer buffet: seven layer Mexican dip - custom made :-)

Dinner Buffet:

• Greek Salad
• Pasta Deltaville, penne pasta in a creamy alfredo sauce with grilled chicken breasts, Italian sausages, multi-colored bell peppers and mushrooms.
• Garlic Bread
• White chocolate bread pudding with a rum sauce.

**Please note: a children's dinner option is available for Friday's venue at affordable pricing for a 'child-friendly' entrée.
This option will not provide the same meal as the adult menu.

Saturday dinner

Buttered hors d'oeuvres: melon balls wrapped in prosciutto ham, sassy eggs, traditional southern deviled eggs topped with smoked salmon and creme fraiche, and ham biscuits stuffed with Smithfield ham, havarti cheese and a poppy seed butter

Salad: Tomato Napoleon, sliced Hanover tomatoes stuffed with fresh basil and mozzarella cheese

Dinner: filet of beef tenderloin topped with roast asparagus, sauteed jumbo lump crab meat, and a Bearnaise sauce. Roasted mashed garlic potatoes

Dessert: a bittersweet chocolate brownie with a cream cheese swirl served with butter pecan ice cream