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Seated Served Sample Dinner One

Passed Items

Triple Cream “PBJ”

Buttermilk Biscuit, Blackberry Preserves, Fresh Strawberries, Peanut Brittle Dust

Charleston Lump Crab “Bon Bons”

Boursin Cheese Mousse, Chives

Grilled Shrimp and Chorizo Skewers

Sweet Red Pepper Coulis

Course One

Salad of Baby Arugula

Riesling Poached Pear, Crisp Prosciutto, Gorgonzola Cheese, Candied Pecans,

Black Pepper Raspberry Vinaigrette

Course Two

Guests choose on RSVP

Slow Cooked Filet Mignon

Porcini Mushroom Whipped Potatoes, Sautéed Vegetable Fettuccini, Merlot Demi-Glace

Pan Seared Local Grouper

Porcini Mushrooms Risotto Croquette, Sauteed Baby Vegetables, Tomato Fennel Broth

Herbs de Provence Roasted Airline Breast of Chicken

Porcini Mushroom Whipped Potatoes, Sautéed Vegetable Fettuccini, Praline Sauce

Dinner Rolls with Whipped Butter

Seated Served Sample Dinner Two

 First Course

Chilled Yellow Tomato Bisque

Grape Tomato, Fresh Mozzarella Ciliengini, Basil Oil, Balsamic “Caviar”

 Second Course

Pan Seared Wild Caught Shrimp

Blue Corn Grit Cake, Apple Wood Smoked Bacon, Sweet Corn Cream

 Third Course

Pan Seared Tenderloin of Beef

Fresh Thyme Madeira Demi-Glace, Gorgonzola Whipped Potatoes, Sautéed Baby Zucchini

 Fourth Course

Chocolate Pot du Crème

Spiced Rum Caramel, Pistachio Tuile, Mandarin Orange Gelee

Seated Served Sample Dinner Three

 Passed Bites

Pistachio Dusted Goat Cheese “Lollipops”

Curried Peach Coulis Turbinado Sugar

 Strawberry Champagne Shooter

Chocolate Covered Pop Rocks

Indonesian Pulled Pork

English Cucumber, Rice Cracker, Spicy Banana Sauce, Peanuts

First Course

Curried Pumpkin Bisque

Toasted Pumpkin Seed Oil, Crème Fraiche

Salad of Baby Arugula

Sweet Red Pepper Vinaigrette, Caramelized Onions, Candied Pecans, Smoked Gouda Cheese

 Second Course

Charleston Shrimp and Grits

Coarse Grained White Grits, Lobster Tasso Gravy, Sweet Corn, Chives

Third Course

Shoulder Tenderloin of Beef

Gorgonzola Whipped Sweet potato, Black Pepper Cognac Demi-Glace, Caramelized Brussel Sprouts

 Sweets Display

Petite Banana Pudding Spoons

with Red Velvet Dust

Deconstructed Crème Brule

 Passed Items

House Smoked Salmon

Baby English Cucumber and Mustard Dill Sauce

Grilled Lamb Lollipops

Mint Pesto, Lemon Salt

Local Grape Tomato Caprese Pipette

Fresh Mozzarella Ciliengine, Fresh Basil, Extra-Virgin Olive Oil and Balsamic Vinegar filled Pipette

 Course One

Curried Butternut Squash Bisque,

Pumpkin Seed Oil, Fried Sage

Salad of Organic Baby Greens

Granny Smith Apple, Sun Dried Cranberries, Gorgonzola, Coarse Grained Mustard Maple Vinaigrette

 Course Two

Pan Seared Yellow Fin Tuna

Fennel Slaw, Wasabi Tobiko, Lotus Chips

 Course Three

Pan Seared Wild Caught Shrimp

Blue Corn Grit Cake, Apple Wood Smoked Bacon, Sweet Corn Cream

Make Grit Cake a bit smaller than what was at tasting

Course Four

Thumbelina Veal Osso Bucco

Caramelized Onion, Chinese Five-Spice, White Truffle Polenta, Collard Greens, Mint Gremolata

Dessert Display

Southern Style Banana Pudding Asian Spoons

Vanilla Wafer Dust, Caramelized Bananas

Chocolate Pate Terrine

Raspberry Coulis, Crème Anglaise

Individual Tiramisu Verines

Chocolate Covered Pop Rocks

Download the full PDF of Sample Menus