Upload Full 2017-2018 Sample Menus
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