Here you can find all about Roland E-15 like review and other informations. For example: intelligent synthesizer.
Roland E-15 manual (user guide) is ready to download for free.
On the bottom of page users can write a review. If you own a Roland E-15 please write about it to help other people. [ Report abuse or wrong photo | Share your Roland E-15 photo ]
Roland E-15, size: 2.5 MB
roland e 15
User reviews and opinions
|John Gregson||5:19am on Wednesday, June 9th, 2010|
|I am a seasoned computer programmer with over 32 years in the field. I can say unequivocally, HP is the BEST name in printers!|
|f-ckf0rsake||7:50pm on Sunday, June 6th, 2010|
|for the very inexpensive price i love this printer. it does everything that i need it to do. i am a student and do a lot of printing.|
|marccruise||11:59pm on Saturday, April 17th, 2010|
|Great Little Printer I have seen a lot of negative reviews on this printer. Just an okay printer I purchased this printer when my all-in-one Brother had to go into the shop. Staples was discontinuing this model.|
|DannyK||5:00am on Thursday, March 11th, 2010|
|I havent tested out its lifespan on ink like others have said but i am a student and maybe a laser printer would have sufficed better for the long hau... usb port on the front,fast none so far|
Comments posted on www.ps2netdrivers.net are solely the views and opinions of the people posting them and do not necessarily reflect the views or opinions of us.
Worcester County Spotlight
A note about local Civil War history
The headstone at Worcesters Hope Cemetery of Corp. Jos. H. Williams, Co. E, 15th Mass. Inf., one of over 1700 who served in the 15th.
e 15th, at the front and in the middle
Yoemans said this. Yoemans said that. Captured twice, exchanged and then he escaped on his way to the Andersonville Prison in 1864. is is part of the hook that got this months speaker Bob Ducharme involved in research and studying the details of the 15th Regiment, Massachusetts Volunteers. A passion he has been following for nearly 20 years. Bob recently retired after being a teacher (woodworking) at Oxford High School for 37 years. Yoemans was often quoted by other soldiers in the regiment and extensively in the regimental history, a detailed book that Bob Sgt. Andrew B. Yoemans, a re- has read eight times. markable soldier and a survivor During his talk from the 15th. He made it back Bob recounted the to Worcester and was mustered highlights of the out in August, 1864. battles that the 15th encountered. e 15th is especially noted for their bravery at Balls Bluff in October, 1861, at Antietam on September 17, 1862 and at Gettysburg on the second day. Bob described a field trip that he took to the Balls Bluff Battlefield, a place that is remarkably well preserved and looks like it did 150 years ago. He described the steep and sheer drop to the Potomac River that the Union forces retreated down. e 15th had 660 men in the battle and lost 304. It was a disaster. As a result of this poorly executed Bob Ducharme of Oxford and offensive, Congress the Civil War Roundtable of Central Massachusetts. Someestablished the Comone serious about the 15th. mittee on the Conduct of the War. e committee met for the duration of the war and was always an annoyance to President Lincoln. e second major engagement of the 15th was at Antietam. By 9:30 they were at the Frye House and issued 80 rounds, a large number. ey crossed at Frye Ford, through the East Woods, through the Cornfield, past the Dunker Church and into the West Woods. ey made the deepest penetration of any regiment and they paid for it. Confronting Stonewall Jacksons brigade, they are surrounded on three sides by the enemy. With 606 in battle, 343 were casualties. e 15th suffered the most of any regiment from both sides at Antietam. In early June of 1863, Gen. Robert. E. Lee was moving his army north and the 2nd Corps followed on a parallel course. As Bob said, One of the things that makes me appreciate what they went through is how much they had to march while carrying 50 lbs of equipment. He quoted from Sgt. Yoemans diary: June 15, started at 2 a.m., 18 miles; June 16, started 2 a.m., 19 miles; June 17, started at Fairfax Station, 6 miles; June 19 through oroughfare Gap, 17 miles; June 25th, rebels shelled our rear and on to Haymarket, 14 miles; June 26, crossed Potomac at Edwards Ferry, 13 miles,
Most likely very few people know that what is now called Maloney Field on Cambridge St. in Worcester was once the training grounds of the 15th Regiment Massachusetts Volunteers. Where children now play baseball, the future soldiers of the 15th were mustered in on July 12, 1861. Col. George Ward, Lt. George Joslin, Pvt. Roland E. Bowen of Millbury, Sgt. Andrew B. Yoemans of Oxford, about 1,000 others and commanding the regiment, Col. Charles Devens were all there getting themselves ready to put down the slaveholders rebellion. After about six weeks of training they boarded a train to Norwich, Conn. and an uncertain future. Many did not return. May 14, 2009 witnessed the dedication of a marker noting the significance of the field on Camp Street. Robert Ducharme and Reynaldo Rodriguez of Willie Grout Camp #25 were instrumental in getting the plaque placed and organizing a high school essay contest. e four winners are high school students: Tre Brooks, Adwoa Badien, Nancy Osei and Emily Faucher. Photos on next page.
This is not an old photograph of some Union soldiers, but reenactors of the 15th Regiment Massachusetts Volunteers on an excursion to the Antietam Battlefield in 2004. Bob Ducharme is in the front row, far right.
The plaque noting the location of the Union training grounds known as Camp Scott.
Camp Scott as it appears today.
e web site for the 15th Massachusetts http://www.nextech.de/ma15mvi/ Susan L. Harnwell, now living in Germany, has an ancestor from the 15th. About 12 years ago she started collecting information about him and the members of the 15th. It is an incredible website dedicated to bringing alive one regiment. ere is a complete roster with links to documents about each soldier. ese documents include easily readable newspaper articles from the time. ese source documents puts the reader back in time and gives better understanding of all that went on in the lives of these soldiers. Visit soon.
is the name of our new website. anks to Ed Norris for setting this up and hosting. Please send him material you think our members would like to know. firstname.lastname@example.org Next Meeting Ed Norris speaking on Union Battle Flags. Feb 24, 7 PM., Holden Senior Center
June 27, 12 miles; June 28, to near Fredricksburg, 12 miles; June 29, a long hard march, 35 miles; July 1, approaching Gettysburg, 17 miles; July 2, 3 miles to the middle of the Union lines, passing wounded soldiers from Gettysburg to 60 yards south of the copse of trees on Cemetery Ridge. And that afternoon, they were in the Col. Charles Devens, the first middle of commander of the regiment, the battle and considered by our speaker Bob Ducharme the best the where their regiment ever had. regiment gets overrun and they suffer over 50% casualties. Gen. Winfield Hancock is now in charge of the 2nd Corps at Gettysburg and he needed two regiments to plug a hole in the Union lines as Confederate General James Longstreet pushed his attacks. e 15th Mass. and 82 N.Y. take position to the left of the Codori Barn. e Georgia Confederates broke the line but were halted by 19th and 20th Mass. A detailed report The list of places where the 15th had significant listing the casualties was published engagements with the enemy. by the Worcester Spy on July 22 written by Lieut. Col. Joslin, who now commanded the regiment after the death in battle of their commander, Col. George Ward. He apologized for not sending information sooner because they were in constant pursuit of the retreating Confederate army. e remarkable report which lists by name all the casualties can be read at this web link: http://www.nextech.de/ ma15mvi/primdocs/ 1863_July_22_casualt_ WorSpy.htm. Twenty-two were killed and numerous wounded. For some of the people back home in Worcester County, this was the first news of what happened to their loved ones. e 15th suffered again in the Wilderness in May 1864 and fought at Cold The monument to the 15th Reg. Mass. Vols. at Antietam, produced in the town of Holden and now in Harbor. ey ended their the West Woods where the regiment was decimated days as fighting men when from three sides. The plaque reads: Here, Sept. 17th, 1862, the Fifteenth Reg. Mass. Volunteers, with the remaining 75 men of the First Company Andrew Sharpshooters attached, the regiment were captured 606 men of all ranks, commanded by Lieut. Col. John W. Kimball, Gormans Brigade Sedgwicks Di- at Petersburg and sent off to vision, Second Army Corps met and engaged troops Andersonville. Sgt. Yoemans of the Brigades of Semmes, Early and Barksdale. Within twenty minutes 330 had fallen, 75 killed and escaped.
255 wounded, 43 dying of wounds.
ROLAND E. POWELL CONVENTION CENTER
CATERING MENU GUIDE 2011
TABLE OF CONTENTS
General Information. 1 Breakfast. 4 A La Carte. 7 Break Service. 10 Box Lunches. 11 Chilled Plated Lunches. 12 Plated Lunches. 13 Lunch Buffets. 15 Plated Dinners. 19 Reception. 21 Beverages. 25
ROLAND E. POWELL CONVENTION CENTER 4001 COASTAL HIGHWAY OCEAN CITY, MD 21842 800.626.2326 WWW.OCOCEAN.COM
ROLAND E. POWELL CONVENTION CENTER CATERING MENU GUIDE JANUARY 2011
PLEASE TAKE THE TIME TO FAMILIARIZE YOURSELF WITH OUR POLICIES.
As Roland E. Powell Convention Centers exclusive caterer, Centerplate is renowned for its impeccable, world-class service, truly delectable cuisine and superb selection of menus that can be customized to any Event or special occasion. Whether its a casual brunch, an elegant sit-down dinner or a reception featuring vibrant international cuisine, Centerplates culinarians will use only the finest and freshest ingredients to create a truly extraordinary dining experience for you and your guests. From first course to last, Centerplate is committed to providing Craveable Experiences with Raveable Results. In keeping with attention to every detail, we offer the following information to facilitate your planning. Count on your dedicated Catering Sales Professional to assist you in your pre-planning activities and communicate your goals to our operations team. Together, we will execute all services to your delight and satisfaction.
Centerplate maintains the exclusive right to provide all food and beverage in the Roland E. Powell Convention Center. All food and beverages, including water, must be purchased from Centerplate.
FOOD AND BEVERAGE PRICING
A good faith estimate of Food and Beverage prices will be provided six (6) months in advance of the Events start date and will be confirmed at the signing of the contract. Due to fluctuating market prices, however, we reserve the right to make product substitutions based on specific commodity price increases.
SERVICE CHARGES AND TAX
A 20% service charge will apply to all food, beverage and labor charges. Current state and local sales taxes apply to all food, beverage, labor charges, equipment rentals and service charges and are subject to applicable tax laws and regulations. If the Customer is an entity claiming exemption from taxation in Maryland, the Customer must deliver to Centerplate satisfactory evidence of such exemption thirty (30) days prior to the Event in order to be relieved of its obligation to pay state and local sales taxes.
A 90% deposit and signed Food and Beverage contract is due 30 days prior to your Event, or upon receipt of the preliminary invoice. The balance and any additional charges incurred during the Event, (the adjusted remaining balance) is required within 15 days following receipt of the Final Invoice. Centerplate will begin to accrue 1.5% interest from the date of the invoice if not paid within 15 days. Additionally, any costs of collection and enforcement of the contracted services will be the responsibility of the Customer. The remaining balance will be due five (5) business days prior to the start of your event. For Social Events (non-convention related), a 25% deposit is required upon signing the contract. An additional deposit of 50% of the total estimated food and beverage is required 45 days in advance of the Event. The remaining balance of payment is required 72 business hours prior to the Event by either Cashiers Check or Credit Card. Any additional charges incurred during the function will be due upon completion of the Event.
ROLAND E. POWELL CONVENTION CENTER 4001 COASTAL HIGHWAY OCEAN CITY, MD 21842 WWW.OCOCEAN.COM
A 20% service charge and current sales tax will be added to all food, beverage and labor fees.
GENERAL INFORMATION CHINA SERVICE
In all carpeted Meeting Rooms and Ballrooms, china service will automatically be used for all meal services, unless our high-grade and/or compostable disposable ware is requested. All food and beverage events located in the Exhibit Halls and Non-Carpeted Areas with the exception of plated meals, are accompanied by high-grade and/or compostable disposable ware. If china is preferred, the following fees will apply: Breakfast, Lunch, Receptions and Dinners: $2.00++ per person, per meal period. Refreshment or Coffee Breaks: $2.00++ per person, per break.
Centerplate provides its in house linen for all meal functions with our compliments. Additional linen fees will apply for specialty linens or linens required for meeting functions.Your Catering Sales Professional will be happy to offer suggestions for your consideration and quote corresponding linen fees.
There will be an automatic additional labor fee for food and beverage service or preparatory days on the following Federal holidays: New Years Eve and Day, Martin Luther King Jr. Day, Presidents Day, Memorial Day, Independence Day, Labor Day,Thanksgiving Day and Christmas Day. At the time of booking the Event(s), Centerplate will notify the Customer of estimated labor fees based on the information supplied by the Customer.
DELAYED OR EXTENDED SERVICE
On the day of your Event, if the agreed upon beginning or ending service time of your meal changes by 30 minutes or more, an additional labor charge will apply. Should your Event require extended pre or post service or stand by time, often necessitated by high functions, an additional labor charge will apply.
Centerplate reserves the right to determine which Carts/Outlets are open for business and hours of operation pending the flow of business. For additional Concession Carts/Fixed Outlets, a minimum guarantee in sales is required per Cart/Outlet or Customer will be responsible for the difference in sales per Outlet/Cart.
The Customer shall notify Centerplate, not less than five (5) business days (excluding holidays and weekends) prior to the Event, the minimum number of persons the Customer guarantees will attend the Event (the Guaranteed Attendance). There may be applicable charges for events with minimal attendance.
If Customer fails to notify Centerplate of the Guaranteed Attendance within the time required, (a) Centerplate shall prepare for and provide services to persons attending the Event on the basis of the estimated attendance specified in the BEOs, and (b) such estimated attendance shall be deemed to be the Guaranteed Attendance. Centerplate will be prepared to serve five percent (5%) above the Guaranteed Attendance, up to a maximum of 30 meals (the Overage). If this Overage is used, the Customer will pay for each additional person at the same price per person/per item, plus applicable service charges and sales tax. Should additional persons attend the event in excess of the total of the Guaranteed Attendance plus the Overage, Centerplate will make every attempt to accommodate such additional persons subject to product and staff availability. Customer will pay for such additional persons and/or a la carte items at the same price per person or per item plus the service charge and local taxes. Should the guaranteed attendance increase or decrease by 33% or more from the original contracted number of guests, an additional charge of 20% per guaranteed guest may apply. Meal functions of 2,500 and above are considered Specialty Events and may require customized menus.Your Catering Sales Professional and our Executive Chef will design menus that are logistically and creatively appropriate for large numbers. In certain cases, additional labor and equipment fees may be applied to successfully orchestrate these Events. The Guaranteed Attendance shall not exceed the maximum capacity of the areas within the Facility in which the Event will be held.
At the discretion of the Roland E. Powell Convention Center, in order to maintain adequate security measures, the Customer may be required to provide security for certain functions. Security personnel will be at the Customers sole expense. Please consult the Roland E. Powell Convention Center Event Manager for details.
BREAKFAST CONTINENTAL BREAKFAST
B1 CONTINENTAL BREAKFAST Assorted Fruit Juices, Freshly Baked Breakfast Pastries, Muffins and Bagels Served with Butter, Preserves and Cream Cheese Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea PREMIUM CONTINENTAL BREAKFAST Assorted Fruit Juices, Freshly Baked Breakfast Pastries, Muffins and Bagels Served with Butter, Preserves and Cream Cheese Sliced Seasonal Fruit and Berries Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea $11.00
ENHANCE YOUR CONTINENTAL BREAKFAST
B3 BUTTERMILK BISCUIT SANDWICH Scrambled Eggs and American Cheese with a Choice of: Ham Sausage Bacon ENGLISH MUFFIN BREAKFAST SANDWICH Scrambled Eggs and American Cheese with a Choice of: Ham Sausage Bacon FLAKY CROISSANT SANDWICH Scrambled Eggs and American Cheese with a Choice of: Ham Sausage Bacon BREAKFAST BURRITO Scrambled Eggs, Sausage and Cheese BREAKFAST PIZZA Choice of one: Scrambled Eggs with Chorizo, Pepper Jack Cheese and Salsa Scrambled Eggs with Ham, Peppers, Onions and Cheddar Scrambled Eggs with Sausage,Tomato and Pesto
For additional enhancements, please see our A La Carte section of the menu.
B8 OCEAN CITY BUFFET Eastern Shore-Style Scrambled Eggs with Tomato, Cheddar Cheese and Scallions Home Fried Potatoes, Hickory Smoked Bacon and Country Sausage Danish, Muffin and Biscuit Served with Creamery Butter and Preserves Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas $15.00
EASTERN SUNRISE Eastern Shore-Style Scrambled Eggs with Tomato, Cheddar Cheese and Scallion Thick Sliced French Toast with Warm Maple Syrup, Berry Compote and Whipped Butter Home Fried Potatoes and Buttermilk Pancakes Hickory Smoked Bacon and Country Sausage Sliced Fresh Fruit Display Danish, Muffin and Biscuit with Sausage Gravy Served with Creamery Butter and Preserves Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas
Breakfast Buffets have a minimum order of 50 guests.
ENHANCE YOUR BREAKFAST BUFFET
B10 INDIVIDUAL CHEESE OMELETS Individual Three Egg Omelet with a blend of Cheddar and Jack Cheeses B11 EGG AND OMELET STATION* Prepared to Order with Ham, Onions, Green Peppers, Mushrooms,Tomatoes, Swiss and Cheddar Cheeses
(Egg Substitute Available Upon Request)
B12 SMOKED SALMON STATION* Freshly Baked Bagels Prepared to Order with Cream Cheese, Capers, Onions, Chopped Egg and Tomato Relish B13 BREAKFAST CARVING STATION* Selection of Rope Sage Sausage, Chicken Apple Sausage, Chorizo and Pit Ham
*Minimum of (25) guests. *Requires a $150.00++ fee per uniformed chef. For additional enhancements, please see our A La Carte section of the menu.
BREAKFAST PLATED BREAKFAST
All plated breakfasts are served with Fresh Fruit, Freshly Baked Breakfast Pastries, Butter, Preserves, Fresh Orange Juice, Freshly Brewed Coffee, Decaffeinated Coffee and Hot Herbal Teas.
B14 EASTERN SHORE Scrambled Eggs with Tomato, Cheddar Cheese and Scallions Hickory Smoked Bacon and Country Sausage Home Fried Potatoes B15 CRAB MELT Poached Eggs over Ham and Spinach on a Croissant, topped with Jumbo Lump Crab Glazed with Cheddar Cheese Hollandaise Sauce Home Fried Potatoes B16 NEW YORK STYLE Scrambled Eggs with Smoked Salmon Half Bagel with Tomatoes, Red Onions and Capers Home Fried Potatoes
B17 EAST COAST $22.00 Traditional Eggs Benedict with English Muffin, Poached Eggs, Canadian Bacon and Hollandaise Sauce Asparagus Wild Rice Medley
*Minimum of (25) guests.
A LA CARTE
C1 COFFEE (gallon) Freshly Brewed Coffee and Decaffeinated Coffee HOT TEA Hot Water with a Selection of Teas ASSORTED BOTTLED FRUIT JUICES ASSORTED JUICES (gallon) Orange,Apple, Cranberry,Tomato, Grapefruit Juice LEMONADE (gallon) FRESHLY BREWED ICED TEA (gallon) CRYSTAL GEYSER BOTTLED WATER ASSORTED CANNED SODAS INDIVIDUAL ASSORTED CARTONS OF MILK $27.00
C5 C6 C7 C8 C9
$19.00 $19.00 $2.25 $1.95 $1.95 $2.50
C10 SLICED SEASONAL FRUIT AND BERRIES Honey Lime Yogurt Sauce C11 WHOLE FRESH FRUIT C12 ASSORTED YOPLAIT YOGURT C13 ASSORTED INDIVIDUAL CEREALS AND MILK
$1.00 $1.75 $4.00
C14 MUFFINS (dozen) Banana Nut, Blueberry, Cranberry, Lemon C15 BAGELS (dozen) Plain, Marble, Everything, Cinnamon Raisin C16 DANISH (dozen) Blueberry,Apple, Cheese, Cherry, Lemon C17 BREAKFAST BREADS (loaf) Banana Nut, Cranberry, Lemon Poppy, Apple Raisin C18 SCONES (dozen) Blueberry, Cinnamon C19 CROISSANTS (dozen) Freshly Baked Plain C20 FRESH BAKED COOKIES (dozen) Chocolate Chip, Double Chocolate Chip, Oatmeal Raisin C21 BROWNIES (dozen) Fudge, Blondie C22 HALF SHEET CAKE* (40 slices) Choice of Fruit or Cream Filling C23 FULL SHEET CAKE* (80 slices) Choice of Fruit or Cream Filling C24 CINNAMON BUNS WITH CREAMY ICING (dozen) C25 RUM BUNS (dozen) C26 ASSORTED INDIVIDUALLY WRAPPED HARD CANDIES (pound) $24.00
$18.00 $28.00 $12.00
*Custom artwork available upon request. Please speak to your Catering Sales Representative.
C27 FRUIT TURNOVERS WITH CREAMY ICING (dozen) C28 INDIVIDUAL BAGS OF CHIPS AND SNACKS C29 TORTILLA CHIPS (per person) Served with Salsa and Guacamole C30 POTATO CHIPS AND DIP (per person) Please select one from the following options: California Onion Dip Sour Cream and Dill Roasted Garlic and Cream Cheese C31 PRETZEL TWISTS (pound) C32 MIXED NUTS (pound) C33 GIANT SOFT PRETZELS Choice of Mustard or Nacho Cheese Sauce C34 QUAKER CHEWY GRANOLA BARS $24.00 $1.50 $4.00
$12.00 $18.00 $2.50
C35 FULL SIZE ASSORTED CANDY BARS C36 ICE CREAM NOVELTIES C37 PREMIUM ICE CREAM NOVELTIES C38 FRESHLY POPPED POPCORN (per bag)
200 person minimum - includes Popcorn Machine Rental. Additional $150.00++ fee per Attendant, per machine.
$2.00 $2.00 $3.75 $1.50
C39 DEATH BY CHOCOLATE BREAK* Chocolate Dipped Oreo Cookies, Pretzel Rods, Strawberries and Peanuts Double Fudge Brownies and Double Chocolate Chip Cookies Served with Assorted Milks, Freshly Brewed Coffee, Decaffeinated Coffee and Hot Teas C40 HARVEST BREAK* Grilled Local Vegetable Antipasto Display, Herb Marinated Olives and Roasted Peppers Gourmet Cheese Board with Regional Favorites Toasted Specialty Flat Breads and Lavosh Crackers Warm Spinach and Artichoke Dip Served with Freshly Brewed Coffee, Decaffeinated Coffee and Hot Teas C41 TAKE ME OUT TO THE BALL GAME* Assorted Whole Fruit Individual Bags of Cracker Jacks, Peanuts and Buttered Popcorn Hot Jumbo Pretzels with Mustard and Cheese Sauce C42 TEA ANYONE?* Fresh Sliced Fruit Display Assorted Scones, Shortbread Cookies and Marble Cake Creamery Butter and Preserves Hot Water and a Selection of Teas C43 BODY AND MIND* Assorted Bottled Juices Fresh Fruit Brochettes Assorted Granola Bars Peanut Butter Celery Sticks $17.00
*Minimum of 50 guests.
L1 TRADITIONAL BOX LUNCH SELECTION OF SANDWICH ON A KAISER ROLL: Turkey and Swiss Cheese Roast Beef and Cheddar Cheese Ham and Cheddar Cheese Grilled Vegetables Served with Individual Bag of Potato Chips and Gourmet Chocolate Chip Cookie Soda or Bottled Water GOURMET WRAP BOX LUNCH SELECTION OF GOURMET WRAP SANDWICH: Greek Salad Wrap with Feta Cheese, Artichokes, Olives and Tomatoes Chefs Salad Wrap with Deli Meats, Cheeses and Hard Cooked Eggs Chicken Caesar Wrap with Crisp Romaine, Grilled Chicken and Parmesan Cheese Served with Gourmet Potato Chips, Pasta Salad and Gourmet Brownie Soda or Bottled Water GOURMET SALAD BOX LUNCH SELECTION OF GOURMET SALAD: Citrus Salad with Greens, Shaved Sweet Onion and Tangy Jicama Slaw and Citrus Dressing Chicken Caesar Salad with Croutons, Parmesan Shavings and Classic Dressing Caprese Salad with Fresh Mozzarella, Beefsteak Tomatoes and Basil Served with Gourmet Potato Chips and Gourmet Brownie Soda or Bottled Water OCEAN CITY DELI BOX LUNCH SELECTION OF REGIONAL DELICATESSEN SANDWICH: Premium Turkey and Swiss on a Kaiser Roll Premium Beef with Cheddar and Red Onion on Pumpernickel Greek Salad Wrap with Leaf Greens, Feta Cheese, Artichokes, Olives and Tomatoes Focaccia Sandwich with Fresh Mozzarella,Tomato, Fresh Basil and Onion Served with Pasta Salad, Fresh Baked Cookie and Whole Fruit Soda or Bottled Water
We recommend adding Whole Fruit to your box lunch! Ask your Catering Sales Representative for additional information.
CHILLED PLATED LUNCHES
Chilled Plated Lunch Entres include Hearth Baked Rolls and Butter, Dessert, Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea.
Please select one from the following: L5 CALIFORNIA COBB SALAD Iceberg Lettuce with Turkey, Bacon,Avocado,Tomato, Egg and Cheddar Cheese Choice of Two Dressings TRIO SALAD Chicken, Shrimp and Tuna Salads on a Bed of Greens Choice of Two Dressings CHICKEN AND AVOCADO CROISSANT Chicken and Avocado Salad topped with Sprouts Served with Cheese Tortellini Salad GRILLED LONDON BROIL SALAD Sliced Beef served over a bed of Greens with Grilled Asparagus Shallot Pink Peppercorn Vinaigrette CHICKEN SALAD STUFFED TOMATO Served on a Bed of Greens $18.00
Please select one from the following: NEW YORK CHEESECAKE Raspberry Sauce CHOCOLATE FLOURLESS CAKE FRENCH APPLE TORTE CHOCOLATE FUDGE CAKE STRAWBERRY SHORT CAKE
Plated Lunch Entres include choice of Salad, Hearth Baked Rolls and Butter, Dessert, Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea.
Please select one from the following: BABY SPINACH SALAD Tossed Baby Spinach with Grape Tomatoes, Sliced Cucumbers, Hard Boiled Eggs, Candied Pecans and Golden Raisins Spiced Mustard Vinaigrette CLASSIC CAESAR SALAD Chopped Romaine Lettuce topped with Homestyle Croutons and Shredded Parmesan Cheese Classic Caesar Dressing SPRING MIX SALAD Red and Yellow Pear Tomatoes, Radishes, Carrot Curls and Croutons Sherry Vinaigrette TORTELLINI AND ARTICHOKE SALAD Tomatoes, Onions and Peppers Zesty Vinaigrette TOMATO AND MOZZARELLA SALAD Fresh Mozzarella Cheese, Sliced Beefsteak Tomatoes, Basil and Bermuda Red Onions Vinaigrette Dressing
PLATED LUNCHES ENTRES
Please select one from the following: L10 SAUTEED BREAST OF CHICKEN Choice of Champagne, Picatta or Marsala Sauce Country Mashed Potatoes Chefs Choice of Fresh Vegetable L11 LEMON PEPPER CHICKEN WITH PROSCIUTTO AND PROVOLONE Chive and Parsley Sauce Three Cheese Risotto Chefs Choice of Fresh Vegetable L12 CHICKEN AND PASTA Grilled Breast of Chicken and Linguini Whole Grain Mustard Sauce Julienne Vegetable L13 FILET MIGNON (4 OZ.) Mushroom Red Wine Demi Glaze and Roasted Shallots Garlic Mashed Potatoes Chefs Choice of Fresh Vegetable L14 MARYLAND STYLE LUMP CRAB CAKE Eastern Shore Remoulade Sauce Rice Pilaf Chefs Choice of Fresh Vegetable L15 PORK LOIN PROVENCAL Grilled Center Cut Pork Loin topped with Dijon Mustard and Seasoned Crumbs Natural Au Jus Roasted Red Potatoes Rissole Roasted Apples and Chefs Choice of Fresh Vegetable L16 SPINACH AND PARMESAN STUFFED BROILED FLOUNDER FLORENTINE Hollandaise Sauce White and Wild Rice Chefs Choice of Fresh Vegetable $25.00
Please select one from the following: NEW YORK CHEESECAKE Strawberry Sauce and Whipped Cream CHOCOLATE FLOURLESS CAKE FRENCH APPLE TORTE CHOCOLATE FUDGE CAKE STRAWBERRY SHORT CAKE COCONUT CRME CAKE CARAMEL APPLE PIE
Included with your Luncheon Buffet are Hearth Baked Rolls and Creamery Butter, Dessert and Iced Tea. Served on high quality disposable service ware.
L17 THE FRUGAL BUFFET - THE ITALIAN JOB Garden Salad with Choice of Two Dressings Baked Ziti with Ricotta and Parmesan Cheeses Freshly Baked Cookies L18 THE FRUGAL BUFFET - THE PETITE AND PLENTY PICNIC Potato Salad Barbeque Chicken Corn on the Cob Baked Beans Freshly Baked Cookies L19 THE FRUGAL BUFFET - CLASSIC SANDWICHES ASSORTED SANDWICHES TO INCLUDE: Roast Turkey and Provolone on a Kaiser Roll Ham and Swiss on Dark Rye Roast Beef and Cheddar on an Herb Roll Lettuce,Tomato, Condiments and Pickles Whole Fruit Potato Chips and Freshly Baked Cookies
L20 EAST SIDE DELI Chicken and Vegetable Noodle Soup Tossed Green Salad with Choice of Dressings Macaroni Salad Marinated Vegetable Salad Make Your Own Sandwich As You Like Chilled Sliced Roast Beef, Ham, Salami and Turkey Swiss and American Cheeses Sliced Onions, Lettuce,Tomatoes and Pickles Assorted Sliced Breads and Rolls Potato Chips Cookies and Brownies L21 THE CORNUCOPIA Tossed Garden Salad with Choice of Dressings Cucumber Tomato Salad Roast Pork Loin with Apple Chutney Flounder Florentine stuffed with Spinach and Parmesan Cheese Grilled Breast of Chicken with Lemon Caper Sauce and Artichokes Saffron Rice Chefs Selection of Fresh Vegetables Chefs Selection of Assorted Desserts L22 LONDON CALLING Tossed Garden Salad with Choice of Dressings Grilled London Broil with Red Wine Mushroom Sauce Tarragon Breast of Chicken Garlic and Chive Mashed Potatoes Honey and Dill Glazed Carrots Green Bean Almondine Chefs Selection of Assorted Desserts $28.00 $24.00 $21.00
L23 PREMIUM LUNCH BUFFET The Premium Lunch Buffet offers many combinations of foods to best suit your attendees.
Included with your Luncheon Buffet are Hearth Baked Rolls and Butter, Freshly Brewed Coffee, Decaffeinated Coffee, Hot and Iced Teas.
Please select two options from the following salads: GARDEN SALAD Choice of Two Dressings CLASSIC CAESAR SALAD BLACK BEAN AND RICE SALAD TOMATO, BASIL AND FRESH MOZZARELLA MARINATED TOMATO, RED ONION AND CUCUMBER SALAD TORTELLINI AND ARTICHOKE SALAD
Please select two options from the following entres: GRILLED CHICKEN HUNTER STYLE ROAST PORK LOIN Apple Cider Demi Glace GRILLED TUNA STEAK VERA CRUZ Tomato, Pepper, Onion, Olives and Capers VEGETABLE LASAGNA LONDON BROIL Mushroom Sauce
Please select two options from the following: ROASTED RED POTATOES RISSOLE RICE PILAF AU GRATIN POTATOES ORZO PASTA Sun Dried Tomato and Pine Nuts MEDLEY OF FRESH VEGETABLES Fine Herbs CHEF'S SELECTION OF SEASONAL FRESH VEGETABLE
Please select two options from the following: NEW YORK CHEESECAKE Strawberry Sauce and Whipped Cream CHOCOLATE FLOURLESS CAKE FRENCH APPLE TORTE STRAWBERRY SHORT CAKE SMITH ISLAND CAKE FRESH FRUIT PIES CHOCOLATE FUDGE CAKE COCONUT CRME CAKE
Minimum of 50 guests.
Plated Dinner Entres include choice of Salad, Hearth Baked Rolls and Butter, Dessert, Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea.
Please select one from the following: BABY ICEBERG WEDGE Slivered Red Onions, Shaved Carrots, Crispy Pancetta Bacon and Herb-Speckled Oven-Dried Tomatoes Tangy Ranch Dressing or Sweet Balsamic Vinaigrette CAESAR WEDGE SALAD Romaine Lettuce Wedge with Garlic Herb Croutons and Parmesan Cheese Classic Caesar Dressing TOMATO MOZZARELLA SALAD Sliced Beefsteak Tomatoes, Fresh Mozzarella and Basil Bermuda Red Onion and Vinaigrette SPINACH SALAD Baby Spinach, Sliced Mushroom,Tomatoes, Red Onion and Thick Bacon Sun Dried Tomato Vinaigrette
Please select one from the following: D1 TUSCAN BREAST OF CHICKEN Stuffed with Artichoke Pesto Three Cheese Risotto Chefs Choice of Fresh Vegetable CHICKEN CHESAPEAKE Stuffed with Crab Imperial Wild and White Rice Chefs Choice of Fresh Vegetable FILET MIGNON (8 OZ.) Demi Glace a la Tomato and Watercress Garlic Mashed Potatoes Chefs Choice of Fresh Vegetable SMOKED DRY RUBBED BRISKET OF BEEF Roasted Pepper and Tomato Essence Red Bliss Potatoes Rissole Chefs Choice of Fresh Vegetable $29.00
D5 LAND AND SEA Filet Mignon (5 oz.) Two Crab Imperial Stuffed Shrimp Country Mashed Potatoes Chefs Choice of Fresh Vegetable MARYLAND JUMBO LUMP CRAB CAKES Stone Ground Mustard Sauce Confetti Rice Pilaf Chefs Choice of Fresh Vegetable LEMON BUTTER BROILED FILET OF SALMON Dill Cream Sauce Parsley Potatoes Chefs Choice of Fresh Vegetable GRILLED BONELESS PORK CHOP Granny Smith Red Onion Chutney Roasted Red Potatoes Rissole Chefs Choice of Fresh Vegetable $45.00
Please select one option from the following: NEW YORK CHEESECAKE Strawberry Sauce and Whipped Cream CHOCOLATE FLOURLESS CAKE FRENCH APPLE TORTE WARM APPLE COBBLER Vanilla Bean Ice Cream TIRAMISU Vanilla Sauce TRIPLE CHOCOLATE CHARLOTTE CARAMEL APPLE PIE CHOCOLATE FUDGE CAKE
RECEPTION COLD HORS DOEUVRES
Minimum order of 100 pieces per item. Prices below are for individual pieces.
R1 R2 R3 R4
SHRIMP COCKTAIL SHRIMP CANAPE SMOKED SALMON CANAPE BEEF TENDERLOIN on Garlic Round RARE TUNA LOIN on Garlic Round PROSCIUTTO AND MELON FRESH FRUIT BROCHETTES BOURSIN STUFFED STRAWBERRY EASTERN SHORE CRAB GAZPACHO SHOOTER
$2.50 $1.70 $2.00 $2.50
R6 R7 R8 R9
$2.25 $2.00 $1.95 $2.50 $2.50
R10 ANTIPASTO SKEWER with Artichoke,Tomato, Kalamata Olive and Mozzarella
R12 GORGONZOLA CHEESE CANAP with Apricot and Grape R13 TRADITIONAL GAZPACHO SHOOTERS with Cilantro R14 BRIOCHE CROUSTADE with Buffalo Mozzarella, Heirloom Tomato and Basil R15 CARAMELIZED PEAR AND STILTON CHEESE in a Flaky Buttery Crust
RECEPTION HOT HORS DOEUVRES
R11 MINI QUICHE R12 SPANAKOPITA R13 FRANKS IN A BLANKET R14 MUSHROOM VOL AU VENT R15 ASPARAGUS IN PHYLLO R16 RASPBERRY AND BRIE in Phyllo R17 MINI VEGETARIAN EGG ROLL R18 MINI BEEF WELLINGTON R19 SMOKED CHICKEN QUESADILLA R20 SAUSAGE STUFFED MUSHROOM R21 GRILLED BABY LAMB CHOP R22 SCALLOP AND BACON R23 BARBEQUE SHRIMP wrapped in Bacon R24 COCONUT SHRIMP R25 SHRIMP AND SCALLOP SKEWER
$1.75 $1.75 $1.50 $2.00 $2.00 $2.00
$1.50 $2.50 $1.75 $1.50 $2.75 $2.75 $2.75
RECEPTION RECEPTION STATIONS
Prices below are per person.
R26 IMPORTED AND DOMESTIC CHEESE DISPLAY Garnished with Seasonal Fruit, Sliced Baguettes and Assorted Crackers R27 DISPLAY OF SLICED SEASONAL FRUIT AND BERRIES Honey Lime Yogurt Dipping Sauce R28 FRESH VEGETABLE CRUDIT Ranch Dip and Cusabi Dip R29 PASTA STATION* Tortellini and Penne Pastas Selection of two sauces: Marinara Alfredo Pesto Made to Order with Mushrooms, Onions, Roasted Garlic,Artichoke Hearts, Peppers and Parmesan Cheese Served with Asiago Cheese Bread and Olive Rosemary Bread R30 BAKED BRIE (Each wheel serves 30 guests) Imported Brie topped with a choice of sweet or savory fillings, Wrapped in Puff Pastry and baked until golden brown, served warm. Selection of one topping: Raspberry Apple and Leek Roasted Garlic Mushroom R31 BRUSCHETTA AND FLAT BREAD STATION Served with Extra Virgin Olive Oil and a Variety of Toasted Flat Breads Specialty Toppings to include: Warm Maryland Crab Dip Spinach Artichoke Dip Cool Baba Ghanoush Tomato Basil Relish R32 ANTIPASTO DISPLAY Salami, Ham, Capicola and Sopressata Provolone and Mozzarella Cheeses Plum Tomatoes, Marinated Mushrooms, Artichokes, Olives, Roasted Red Peppers and Onions Italian Breads and Crackers
*Requires a minimum 50 guests. *A $150.00++ fee per Uniformed Chef required.
RECEPTION DESSERT STATIONS
R33 ICE CREAM SOCIAL $5.50 Choice of two flavors of Premium Ice Cream accompanied by Hot Fudge, Caramel, Nuts, Cherries, Whipped Cream, Jimmies, Oreo Pieces and M&Ms
(Minimum of 90 Guests)
R34 STRAWBERRY SHORTCAKE STATION Build Your Own Strawberry Shortcake Station to include: Fresh Strawberries and Mixed Berry Compote Shortcake Biscuits, Pound Cake, Chocolate Sauce and Whipped Cream R35 DEATH BY CHOCOLATE STATION Chocolate Dipped Oreo Cookies, Pretzel Rods, Strawberries and Peanuts Double Fudge Brownies and Double Chocolate Chip Cookies Served with Assorted Milks, Freshly Brewed Coffee, Decaffeinated Coffee and Hot Teas
CARVED TO ORDER STATIONS
Prices below are per item.
R36 SAGE ROASTED WHOLE BREAST OF TURKEY (Serves 35 guests) Served with Cranberry Orange Marmalade, Grain Mustard, Mayonnaise and Cocktail Rolls R37 STEAMSHIP ROUND OF BEEF* (Serves 150 guests) Served with Horseradish Sauce, Grain Mustard and Cocktail Rolls R38 HERB MARINATED WHOLE TENDERLOIN OF BEEF (Serves 30 guests) Served with Horseradish Sauce, Grain Mustard and Cocktail Rolls R39 COUNTRY LOIN OF PORK (Serves 30 guests) Served with Grain Mustard, Apple Compote and Cocktail Rolls R40 TOP ROUND BARON OF BEEF (Serves 75 guests) Served with Horseradish Sauce, Grain Mustard and Cocktail Rolls R41 BONELESS VIRGINIA PIT HAM (Serves 60 guests) Served with Grain Mustard, Honey Peach Compote and Cocktail Rolls
*A $150.00++ fee per Uniformed Chef required.
BEVERAGES PREMIUM LIQUORS
HOSTED CASH Smirnoff Vodka,Tanqueray Gin, Bacardi Superior Rum, Jose Cuervo Especial Tequila, Johnnie Walker Red Label, Jack Daniels, Canadian Club $5.00 PER DRINK $5.00 PER DRINK
HOSTED CASH Copperidge Cabernet Sauvignon, Chardonnay,White Zinfandel $4.50 PER GLASS $4.50 PER GLASS
HOSTED CASH Stone Cellars Cabernet Sauvignon, Chardonnay,White Zinfandel $5.50 PER GLASS $5.50 PER GLASS
HOSTED CASH Budweiser, Bud Light, Miller Lite, Coors Light, ODouls Amber (non-alcoholic) $4.00 PER BOTTLE $4.00 PER BOTTLE
HOSTED CASH Heineken, Corona Extra,Yuengling, Sam Adams Boston Lager $4.50 PER BOTTLE $4.50 PER BOTTLE
Imported/Micro Brews available upon request. Prices vary. Customization of all liquor, beer and wine available upon request. Please consult with your Catering Sales Representative for pricing.
CHARDONNAY Copper Ridge Mirassou Sterling Vintners Collection Clos du Bois CABERNET Santa Rita 120 Series Natura (Organic) J. Lohr Estates "Seven Oaks" Louis Martini Napa Valley MERLOT Copper Ridge Mirassou Chateau St. Jean Blackstone VARIETAL WINES Clean Slate Riesling Chateau Ste. Michelle Riesling Ecco Domani Pinot Grigio Matua New Zealand Sauvignon Blanc Santi "Veneto-Wildman" Pinot Grigio Santa Margherita Pinot Grigio WHITE ZINFANDEL Copper Ridge Beringer Founders Estate PINOT NOIR Mirassou Jekel
$20.00 $37.00 $43.00 $49.00
$27.00 $35.00 $46.00 $73.00
SPARKLING WINE - CHAMPAGNE Martinelli's Sparkling Cider $15.00 William Wycliff $16.00 Freixnet Carta Nevada Brut $31.00 Maschio Prosecco $39.00 Domaine Ste. Michelle Brut $47.00 Korbel Brut $49.00 Tattinger Brut la Francaise $85.00 Dom Perignon $250.00
$31.00 $35.00 $37.00 $40.00 $46.00 $65.00
Wines are subject to change based upon availability.
Escape-2002 N91 8GB CW-29Z338T HP-147RE XZ550 USB LAN LC-46X8e S 42LH4000 Wi200 Canon I860 Optiplex 740 MS-7021 KDC-4090R ASC-10 DHC-EX880MD Perfection 4490 Quick Color Temporis 250 AV220C2 ESF6124 LD-2120WHU Uk B60LHF-uh6 7586 00 AK-824 Wide Zoom UP-A1 Patrolpickup Camera Singer 52 LX9000R Intelligent Synthesizer WF-701 L1710M X2528 ZDF 210 C-40 Zoom Story SP47W3HF Cyber530 GA-P31-ds3L DES-7200-2 MS-6577 Type 6012 LN40C650 Pro HD Es25c Singer 9217 29PT5408 01 C5030I GT-M7600L PX300 4 WF409ANW FAX 3340 KX-TCD500RU Kx-t7750 MP-FUB31 KV-21LS30B Le32C650l1P BDV-IT1000ES Spanish WF-T852A VA-10 11 IC-T7H Montero Bolex 18-5 C-170 AD-1110W Polaroid A515 Control ICM2B PI5501 WD-14312RDA 1 T3W Evolution-VII CP-X264WF Source 1000 Boiler Plus HDR-XR520VE AVH-P4200DVD HT-C7300 Syncmaster 750S Nikon FM MSE23 GW525 Dvdr3510V KX-TG6051 D-LUX 4 D865GBF VL125E 1600MU Nikon F80 LAV72330-W CDX-GT222 Mindrover UX-S57 HTS3548W VGN-N31s-W Slicer SLV-SX720N
manuel d'instructions, Guide de l'utilisateur | Manual de instrucciones, Instrucciones de uso | Bedienungsanleitung, Bedienungsanleitung | Manual de Instruções, guia do usuário | инструкция | návod na použitie, Užívateľská príručka, návod k použití | bruksanvisningen | instrukcja, podręcznik użytkownika | kullanım kılavuzu, Kullanım | kézikönyv, használati útmutató | manuale di istruzioni, istruzioni d'uso | handleiding, gebruikershandleiding
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101