Inn on the Ocean
Bed & Breakfast
1001 Atlantic Avenue
Ocean City, Maryland 21842
(410) 289-8894
Fax: (410) 289-8215
Innkeepers:
Vicki and Charlie Barrett
|
 |
- Seafood
- Oysters Rockefeller
- Clams Casino
- Mini crab cakes with rouille sauce and mango horseradish sauce
- Crab dip with baguette toasts
- Crab filled phyllo triangles
- Crab and tomato quesadillas
- Steamed mussels or clams with garlic and wine sauce
- Coconut shrimp
- Crostini with shrimp, andouille sausage and roasted red pepper
- Shrimp and pesto pizza bites
- Seafood wontons
- Beef
- Tenderloin of beef wrapped with scallions
- Chili dip served with corn chips
- Pork
- Spicy marinated pork tenderloin wrapped with water chestnuts
- Smithfield ham and sweet potato biscuits with honey mustard
- Pepperoni pinwheels
- Bacon bowties
- Artichoke and bacon wraps
- Chicken and turkey
- Turkey meatballs with spicy cranberry sauce
- Chicken meatballs with zesty orange sauce
- Chicken and papaya quesadillas
- Chicken or beef satay skewers
- Buffalo chicken tenders with blue cheese dip
- Vegetables and cheese
- Wild mushroom dip
- Gourmet mini grilled cheese sandwiches
- Mushroom empanadas
- Mushroom crust quiches
- Fried Brie
- Spinach quiches
- Spinach and artichoke dip
- Zucchini and artichoke nibbles
- Mini pizzas with caramelized onions and Stilton cheese
- Brie and apple toasts
- Blue cheese dip
- Dill squares
- Lacy cheese biscuits
- Peppery cheese straws
- Phyllo triangles filled with feta cheese and spinach or mushrooms
- Parmesan onion pennies
- Puff pastry pillows filled with mushrooms
- Tortellini with Parmesan sauce on skewers
- Seafood
- Red Caviar Mousse with Cucumbers
- Shrimp and pea pods
- Seviche (scallops with lime juice)
- Shrimp cocktail with zesty sauce
- Marinated shrimp with red onions and capers served with pumpernickel points
- Shrimp mousse with crackers
- Lobster cucumber and dill mini crepes
- Beef
- Sliced beef with boursin cheese and horseradish sauce on pumpernickel
- Roast beef and boursin wrap
- Pork
- Ham and cheese wrap with honey mustard
- Turkey and Chicken
- Chicken satay with peanut sauce
- Chicken drums
- Smoked turkey and havarti wrap with cranberry mayonnaise
- Vegetables and cheese
- Pesto torta with crackers
- Curry and chutney spread with crackers
- Layered Mexican dip served with corn chips
- Endive piped with blue cheese
- Caponata served with toasted bread points
- Pea pods with horseradish dip
- Crudite with a variety of dips
- Cherry tomatoes stuffed with boursin cheese
- Soups
- Vichyssoise
- Shrimp soup
- Wild mushroom soup
- Crab, corn and red pepper soup
- Senegalese chicken soup
- Butternut, apple and mushroom soup
- Tomato orange soup
- Carrot and ginger soup
- Onion soup au gratin
- Gazpacho
- Salad
- Spinach with Brass Door dressing
- European field greens, walnuts, blue cheese with balsamic vinaigrette
- Caesar salad
- Cauliflower, broccoli, bacon and water chestnuts
- Chicken salad with grapes and almonds
- A variety of pasta salads
- Entrées
- Seafood
- Shrimp Scampi
- Crab Imperial
- Crab cakes
- Seafood Newburg
- Paella
- Poached salmon with dill sauce
- Coquille St. Jacques (scallops with wild rice)
- Beef, Lamb and Pork
- Tenderloin of beef with béarnaise or horseradish sauce
- Beef bourguignon
- Beef stroganoff
- Roasted rack of lamb with rosemary and garlic
- Hoisin pork tenderloin
- Bourbon marinated pork tenderloin
- Turkey and Chicken
- Chicken Marbella
- Coq au vin
- Chicken cordon bleu
- Fried chicken
- Turkey, chicken or seafood crepes
- Chicken Wellington
- Chicken Salad Napoleons
- Chicken breasts with orange zest and tarragon
- Vegetables and side dishes
- Roasted vegetables
- Twice baked tomatoes
- Zucchini boats
- Asparagus spears with hollandaise sauce
- Broccoli with buttered crumbs
- Potatoes and leeks au gratin
- Rice pilaf with peas and mushrooms
- Risotto
- Carrot soufflé
- Carrots with dill butter
- Corn pudding
- Butternut squash lasagna
- Italian stuffed shells
- Assorted pastas
- Desserts
- Dessert menu available upon request
- Brunch
- Crème Brule French toast
- Ham and cheese stuffed French toast
- Marmalade French toast
- Eggs Benedict with asparagus and baked tomatoes
- Ham and cheese enchiladas
- Chicken and sausage Hash served with popovers
- Omelets
- Quiche
- Blueberry Pancakes
- Pumpkin Pancakes with sausage and apples
- Seafood crepes
- Scotch eggs with bourbon baked apples
- Cream chipped beef with mushrooms on waffles
- Assorted muffins, breads and biscuits
Cocktail receptions and dinner buffet stations suggested. Costs range from $45.00 per person to $75.00 per person for food. There is an additional 5% tax and 15% gratuity added. The cost for service is $15.00 per server per hour. You supply all liquor, wine and mixers. We provide glassware, cocktail napkins, serving pieces and ice.
These are only suggestions. Anything is possible!
|
|
