WEDDING & PARTIES

Just Suggestions. . .

Soft cheese and fresh fruit platter with assorted breads and crackers

Fresh vegetable crudité with olive tapenade and creamy sage dip

Anti-Pasto Spread that includes White wine marinated artichoke hearts, Balsamic marinated mushrooms with red and green onions, fire roasted red bell peppers, Tuscan garden pasta salad, sliced Italian meats, assorted savory spreads and crusty breads

Assorted bruschetta topped with smoked tomato concassé and goat cheese

Phyllo baby tarts with salmon mousse and red fish caviar and roasted eggplant spread with feta

Bacon wrapped artichoke hearts with roasted red pepper coulis

Whole smoked salmon centerpiece with assorted breads, crispy Asian cucumber salad, green onion aioli, cracked blacked pepper infused pineapple glaze and fried capers

Tequila, lime cured and lightly smoked Atlantic salmon with chipotle fruit relish, cracked Black pepper-lime aioli, grilled fruits, vegetables and assorted crackers and breads

Grilled, sliced Beef sirloin served with assorted baby rolls, horseradish aioli and Creole mustard

Fire roasted chicken wings with a fresh sage and Maytag Bleu cheese dipping sauce

Oven roasted Molasses glazed pork loin with baby corn cakes, fig marmalade and topped with crispy leeks

Sugar cane skewered pork roast with sweet but spicy bbq sauce and baby corn muffins

Marinated and grilled spring vegetables with a fresh sage and Maytag Bleu cheese dip

Fresh tomato, basil and lump crab salada tossed with citrus vinaigrette and served with crispy onions and shaved Pecorino Romano

Black pepper crusted whole beef tenderloin, hand sliced with Creole mustard, horseradish aioli, mango chutney and silver dollar rolls

Emerald Coast lobster tail Satay with a lobster bisque cream sauce spiked with red Thai chilies and confetti coleslaw

Prosciutto wrapped and fire grilled asparagus spears with Balsamic reduction

Hand battered and honey dipped coconut mango shrimp

California sushi rolls (hand rolled with shrimp, lump blue crab, avocado and cucumber) with pickled ginger and wasabi aioli

Seared tuna diamonds on pita toast topped with ginger marinated cukes, tomatoes and red onions

Spinach and feta layered with flaky Phyllo dough

Lightly seared mushrooms stuffed with your choice of:
Spinach, prosciutto and Parmesan
Mushroom duxelle, garlic and Pecorino Romano
Goat cheese and fresh herbs

Pan seared potato rounds filled with crème fraiche and caviar

Thai scented pot stickers stuffed with ground chicken, braised bok choy, green onions and cilantro

Gulf coast Blue crab cakes with Thai chili spiced roasted red pepper remoulade

Seared and sliced mid-rare beef tenderloin served with silver dollar rolls and topped with a true béarnaise sauce

Sliced oven roasted Free-range turkey breast with scotch bonnet spiced fruit chutney and zucchini fritters

Salmon mousseline topped on crisp crouton with chive spears

Cracked black peppered crusted chicken breast strips served with a Santa Fe dipping sauce

Crispy Thai spiced pork dumplings with a sweet oyster sauce drizzle

Won ton ravioli stuffed with mushroom duxelle and topped with a Black mushroom cream dipping sauce

Soft flour taquitos filled with roasted seasonal veggies, pulled smoked chicken and slow braised beef served with salsa fresco, chipotle sour cream and homemade guacamole

Chicken and beef satay with Korean BBQ sauce

Marinated and grilled jumbo shrimp served with a smoked tomato and
chipotle pepper sauce

Cooked and chilled jumbo shrimp with orange scented cocktail sauce

Grayton Beach shrimp skewers with roasted garlic and green onion aioli

Savannah Coast Ceviche with fresh shrimp, scallops, lobster meat and crawfish

Open fire roasted pork loin – hand shaved and served with orange cream sauce, sweet potato biscuits, apricot duck sauce and topped with sprigs of fresh watercress

Bleu beef bruschetta – French bread toast points with roasted garlic aioli and topped with thin slices of beef tenderloin and crumpled bleu cheese

Pan-fried plantain chips with black bean dip

Sesame chicken kabobs peach scented mustard sauce

Tortellini on sticks with fresh basil pistou

Smoked salmon Ceviche with lime on lavosh

Crisp wild mushroom and spicy sausage strudel with roasted sweet Vidalia onion chutney

Pan seared sea scallops wrapped in thick cut bacon and served with green chili and sherry dip

Assorted mini sweets to include:
Double chocolate brownie monsters
Brandy pecan cups, baby chocolate, carrot and red velvet cakes

Southern Grits Station:
Creamy Stone ground grits with toppings to include: Slow roasted tomatoes, caramelized onions, wild mushrooms, Thick-cut pepper bacon, grilled Gulf coast shrimp and crawfish tails, red flying fish caviar, assorted gourmet sausages, Sharp cheddar, spicy Jack and triple cream brie cheeses

All suggestions above can be served as full dinner buffet,
lunch buffet, stationed appetizers or passed appetizers.