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Hot

• Portabella Fries with Creamy Horseradish Sauce
• Fried Shrimp (Southern Style, Coconut, Cajun, Asian . . .)
• Oysters Rockefeller in Puff Pastry
• Lollipop Lamb Chops with Mint Pesto
• Baguette with Warm Brie and Caramelized Apples

Cold

• Prosciutto Wrapped Asparagus with Herb Boursin
• Spicy Seared Tuna on a Wonton Crisp with Wasabi Aioli
• Blackened Tuna nestled in a White Corn Cup with Avocado Corn Salsa and Chipotle Aioli
• Pernod Poached Oysters with Lemon-Lime Jellies and Cucumber Tomato Relish
• California Rolls with Soy and House made Pickled Ginger

• Creamy Crab Dip seasoned with Old Bay and served with Crispy Herbed Baguette, Flatbreads and Tortilla Chips
• Artichoke, Corn and Smokey Bacon Dip served with Crispy Herbed Baguette, Flatbreads and Tortilla Chips
• Imported and Domestic Cheese display served with Berries, Seasonal Fruit, and Glazed Nuts
• Lump Crab Cakes sautéed to order and served with Roasted Red Pepper Aioli and Crispy Yucca
• Wild and Domestic Mushrooms sautéed to order with Garlic and Champagne, served in a Puff Pastry Box with Cognac Cream Sauce

• Tower of Romaine Lettuce in a Parmesan Crouton Ring with Caesar Dressing and Kalamata Olives
• Fresh Baby Spinach Leaves with Cambozola Cheese, Dried Cranberries and a Port Wine Reduction
• Mixed Baby Greens served with Grape Tomatoes, Marinated Cucumbers, Carrot Curls and Balsamic Dressing
• Saga Blue Cheese, Flatbread Sails and Glazed Walnuts with Mixed Greens drizzled with a Champagne Vinaigrette
• Herb Crusted Goat Cheese on a bed of Mixed Baby Greens with Smokey Bacon and Granny Smith Apple Vinaigrette

• Shrimp Bisque with Cream, Sherry and Old Bay. Garnished with Granny Smith Apples and Chive Oil
• Pan Sautéed Potato Gnocchi served on a bed of Wilted Spinach with Shaved Parmesan and Brown Butter
• Lump Crab Cake served over Pineapple Salsa with Crispy Potato Curls and Roasted Red Pepper Aioli
• Butternut Squash and Goat Cheese Ravioli with Yellow and Red Pepper Coulis and Julienned Vegetables
• Grilled Vegetable Tower with layers of Portabella Mushrooms, Zucchini, Yellow Squash and Mozzarella Cheese with a Rosemary Skewer

Beef Wellington
Tenderloin of beef seared and wrapped in mushrooms and crispy puff pastry. Served with seasonal vegetables and a brandy cream sauce

Medallions of Beef and Shrimp Skewer
Beef tenderloin grilled with herbs and butter, and broiled shrimp served with roasted red pepper mash, Asparagus, and butternut squash, sauced with red wine demi and lime buerre blanc

Potato or Stone Ground Grit Bar
Toppings to include Shrimp, Tasso ham, Andouille Sausage, Cheddar
Cheese, Chopped Bacon, Roasted Peppers, Sautéed Mushrooms and
Caramelized Onions.

Lobster Thermador
Sautéed lobster tail meat with leeks, shallots, garlic, and brandy
cream sauce. Baked and topped with parmesan cheese and
accompanied with whipped potato purse and chefs vegetables.

Imported and Domestic Cheese
Display to include Brie en Croute with Caramelized Apples, Saga Bleu, Boursin and Cheddar. Served with Crispy Herbed Baguette, Seasoned Flatbreads and Assorted Crackers

Baby Field Greens
with Crisp Cucumbers, Grape Tomatoes and Herbed Croutons with Ranch Dressing and Balsamic Vinaigrette

Herb Roasted Chicken Breasts
stuffed with Asparagus, Roasted Red Peppers and Creamy Garlic Herb Cheese, Sliced into Pinwheels and served with Pesto Cream Sauce

Herb Seared Beef Tenderloin
with Mushroom and Onion Ragout

Split White Dinner Rolls
with Whipped Butter

Grilled Vegetable Platter
consisting of Marinated and Grilled Eggplant, Asparagus, Zucchini, Yellow Squash, Button Mushrooms and Roasted Red Peppers. Served with Balsamic Reduction, Basil Oil and Freshly Cracked Black Pepper

Shrimp and Grits Station
Creamy Stone Ground Grits with Sautéed Shrimp, Condiments to include Cheddar Cheese, Bacon, Green Onions and Diced Tomatoes

Tropical Pineapple Tree
studded with Cubed Fruit Kebabs and served with Brown Sugar Sour Cream and Warm Chocolate Sauce

Regular and Decaffeinated Freshly Brewed Coffee
served with Half and Half, Sugar and Sugar Substitute

Stations are scattered throughout the room instead of being placed in a continuous buffet. Guests have the option to pick and choose as they like.

Salad Station
Caesar Salad with Fresh Romaine Lettuce, Parmesan Cheese, Calamata Olives and Croutons with a Classic Caesar Dressing

Fresh Sliced Tomato and Mozzarella Platter
dressed with Balsamic Reduction and Basil Oil

Antipasto Display
An Array of Fresh and Marinated Vegetables, Sliced Meats, Cheeses and Dips to include: Asparagus, Carrots, Grape Tomatoes, Artichokes and Olives, Prosciutto, Salami, Capicola, Cheddar, Swiss, and Boursin, Peppercorn Ranch and Basil Aioli with Herbed Baguette and Crispy Seasoned Flatbreads.

Crab Cake Station
Chef Prepared to order Golden Sautéed Lump Crab Cakes served with Roasted Red Pepper Aioli and Black Bean Jicima Salsa

Beef Station
Chef Carved Herbed Beef Tenderloin with Horseradish Cream and Mustard Aioli served with Split White Dinner Rolls

Mashed Potato Bar
Creamy Mashed Potatoes served with Condiments to include Chopped Smokey Bacon, Cheddar Cheese, Sour Cream and Sliced Chives

Dessert Station
Miniature Pastries to include Assorted Cheesecakes, Chocolate Dipped Strawberries and Miniature Crème Brule

Passed Hors d’oeuvres:

Cold:
Shaved Smoked Turkey and Dilled Havarti on Crispy Herbed Baguette with Cranberry-Orange Relish
Spicy Seared Tuna on a Wonton Chip with Wasabi Aioli and Cucumber Relish Barbequed Shrimp with Sliced Chives on a Cheddar Grit Cake

Hot:
Coconut Chicken with Orange Horseradish Dipping Sauce
Red Jacket Potato Skins (Red Bliss Potatoes stuffed with White Cheddar Cheese and Smokey Bacon, garnished with Sour Cream and Chives)
Panko Breaded Shrimp with Soy Ginger Dipping Sauce

Stations:

Salad Station
Platters of Ripe Red Tomatoes and Sliced Buffalo Mozzarella garnished with Freshly Cracked Black Pepper, Balsamic Reduction, Basil Oil and Basil Leaves

Caesar Salad Station with Bowls of Crisp Romaine, Parmesan Cheese, Kalamata Olives, Crunchy Croutons and House Made Caesar Dressing

Grilled Vegetable Platter (Marinated and Grilled Asparagus, Yellow Squash, Zucchini, Peppers and Onions)

Asian Station
Assorted Sushi and California Rolls served with Soy Sauce, Wasabi, House Made Pickled Ginger and Chopsticks

Assorted Dim Sum (Steamed Pork, Chicken and Vegetable Dumplings) from a Steaming Bamboo Basket served with Hoisin Sauce and Asian Soy Dipping Sauce

Pasta Station
Julienne Grilled Chicken served over Penne Pasta with a Spinach Pesto Cream Sauce

Cheese filled Tortellini with Smoked Tomato and Basil Sauce

Bowls of Freshly Grated Parmesan Cheese, Red Pepper Flakes, and Toasted Garlic Bread

From Chafing Dishes:

Pesto Parmesan Crusted Chicken Breast with Roasted Red Pepper Sauce.

Herb Crusted Individual New York Steaks with Mushroom Ragout and Horseradish Cream.

Creamy Roasted Garlic Mashed Potatoes

Vegetable Medley seasoned with Herbs and Butter

White and Whole Grain Dinner Rolls with Whipped Butter