hors d'oeuvres
Passed Hors d’Oeuvres Reception
Gravlax Topped Peruvian Purple Potato “Cube”
dill crème fraiche, arugula pesto
Shrimp and Watermelon Brochette
african blue Basil, manchego cheese, kalamata olive
Pistachio Dusted Goat Cheese Lollipops
curried peach coulis, turbinado sugar
Grilled Beef Roulade
radish sprouts, toasted sesame soy emulsion, sweet chili garlic sauce
White Truffle Pulled Pork
cambozola cheese, flour tortilla disc
Heavy Hors d’Oeuvres Reception
Passed Bites - First Hour
Buttermilk Fried Oyster Crostini
edemame puree, prosciutto, sweet chili garlic sauce
Chilled Strawberry Champagne Soup
crème fraiche
Curried Chicken Brochettes
sweet mango coulis, chives
Displayed Foods
Grazing Station
assortment of international cheeses, roasted, and raw seasonal vegetables,
grilled breads, assorted gourmet crackers, crostini,
coarse grained mustard and fruit preserves
Petite Cutlets of Chicken Milanese
fresh lemon, capers, baby arugula, parmesan shavings
Gourmet Mac and Cheese Station
crumbled bacon, scallions, sautéed mushrooms, smoked gouda
Low Country Shrimp and Grits
wild caught shrimp, coarse grained yellow grits, lobster tasso gravy
Hand Carved Slow Roasted Steamship Round of All Natural Pork
tri-color roasted potatoes, rosemary dijon cream sauce
plated service
Plated Service - Sample One
Course One
Salad of Organic Baby Greens
ricotta salata, marinated grape tomatoes, carrot threads,
black pepper basil vinaigrette
Course Two
Airline Breast of Ashley Farms Chicken
herbs de provence, vegetable couscous, blackened asparagus,
red pepper pernod coulis
Course Three
Green Tea Panna Cotta
riesling gelee, apricot compote
Plated Service - Sample Two
Passed
Grilled Shrimp and Chorizo Skewers
sweet red pepper relish coulis
Carolina Peach Shooters
crisp prosciutto, chive spear
Grilled Pork Tenderloin
wonton crisp and pineapple-rum chutney
Coursed Dinner Service
Course One
Buttermilk Fried Quail Breast
peruvian purple potato salad, blood orange tarragon emulsion, fennel slaw
Course Two
Merlot Braised Boneless Short Rib
grilled herbed polenta, sautéed vegetable fettuccini, porcini mushrooms
Course Three
Belgian Chocolate Terrine
fresh raspberries, bourbon crème anglaise, crystallized ginger
Plated Service - Sample Three
Passed
Sweet Potato Crepe Roulade
duck confit, brie, sundried cherry, melted leeks
Yellow Fin Tuna Tartar Spoons
sweet indonesian soy, seaweed salad, gingered tobiko caviar
Country Style Veal Terrine
petite french crouton, dijon mustard, cornichons, pickled red onion
Smoked Salmon Cones
fresh chives, mascarpone cheese, savory tuile cones
Coursed Dinner Service
Course One
Saffron and Riesling Poached Pear
gorgonzola walnut mousse, puff pastry, black pepper currant vinaigrette, prosciutto
Course Two
Pan Seared Filet of Beef and Local Grouper
risotto croquette, seared baby carrots, lobster foie gras cream sauce
Course Three
Deconstructed Crème Brulee
tapas
Tapas Style
Country Style Pork and Blueberry Terrine
coarse grained mustard, pickled okra, sour dough croutons, black pepper currant coulis
Seared Local Shrimp
chilled melon soup, corn shoots, sweet chili garlic sauce
(served in scallop shell)
Grilled Beef Tenderloin Argentine Style
chimichurri, roasted red pepper chick pea salad
Thumbelina Veal Osso Bucco
caramelized onion, chinese five-spice, white truffle polenta, mint gremolata
Pan Seared Yellow Fin Tuna
fennel slaw, wasabi tobiko, lotus chips
Dessert Selections
Honey Mascarpone and Curried Strawberries
micro-buttermilk biscuits
Chocolate Pot du Crème
apple jack caramel, pop rocks, pistachio biscotti
signature menus
Summer Menu
Passed
Shaved Beef Tenderloin Crostini
Balsamic Marinated Johns Island Tomatoes, Horseradish Basil Pesto, Cambozola Cheese
Petite Cucumber Cup
House cured Gravlax
Chilled Peach Shooters
Crisp prosciutto and chive
Served Dinner
Course One
Caramelized Onion Tartlet
Baby Arugula, Red Pepper Pernod Coulis, Shaved Pecorino Romano, Lemon Salt
Course Two
Fresh Summer Gazpacho
Cumin Poached Carolina Shrimp, African Blue Basil
Intermezzo
Lemon Sorbet
Lavender Infused Sauvignon Blanc, Pink Pepper Corn Dust
Course Three
Forbidden Black Rice Flour Dusted Local Flounder
White Grit Croquet, Fresh Thyme Dijon Cream, Grilled Baby Carrots
Course Four
Fresh Summer Berry Pavlova
Saffron Crème Anglaise, Sauce Caramel
Wild Game Menu
Passed
Buttermilk Fried Quail Breast
blackberry drizzle
Duck Prosciutto Crostini
smoked tomato marmalade, brie
Venison Country Ham Biscuits
sautéed mountain apples, lavender mustard
Plated Dinner
Course One
Salad of Baby Red Romaine
roasted breast of squab, grilled white asparagus, cumin raspberry vinaigrette
Course Two
Slow Cooked Rabbit Ragout
porcini fettuccini, shaved pecorino romano
Course Three
Herb Crusted Rack of Wild Boar
huckleberry demi-glace, sweet potato parsnip hash, braised swiss chard
Course Four
Individual Spiced Pumpkin Cheese Cakes
star anise crème anglaise, honey cranberry compote
Signature Menu
Passed
Pâté de Foie Gras
tomato marmalade, sauterne gelee, sour dough crouton, cornichons
Smoked Trout Lollipops
fresh chives, raisin caper pesto
Grilled Lobster Brochette
vanilla saffron crème, micro arugula
Grilled Grass Fed Beef Roulade
white truffle soy emulsion, gorgonzola, daikon radish
Plated Dinner
First Course
Red Pepper Shrimp Bisque
black garlic chips, shaved pecorino romano
Second Course
Salad of Organic Baby Greens
seared yellow fin tuna, ginger lime vinaigrette, peruvian purple potato, caper
Third Course
Black and White Benne Seed Crusted Red Snapper
lobster fingerling potato hash, grilled baby bok choy
Intermezzo
Lemon Coconut Sorbet
pink pepper corn dist
Fourth Course
Duck Confit
grilled polenta, melted leeks, black pepper currant gastirque
Fifth Course
Pan Seared Cinnamon Rubbed Lamb Tenderloin
merqueze sausage, parsnip puree, roasted yellow beets, merlot demi-glace
Sixth Course
Zinfandel Braised Boneless Short Ribs
golden chanterelle mushroom, asparagus
Seventh Course
Trio of Crème Brule
green tea with crystallized ginger, white chocolate mandarin, traditional turbinado sugar
