Upload Full 2017-2018 Sample Menus

Station Style Menu One


Pistachio Dusted Goat Cheese Lollipops

Honey Peach Coulis, Turbinado Sugar

White Truffle Pulled Pork

Crumbled Gorgonzola Cheese, Flour Tortilla Disc

Shrimp and Watermelon Brochette

African Blue Basil, Manchego Cheese, Kalamata Olive

Station One

Gourmet Mac and Cheese Station

Crumbled Bacon, Scallions, Sautéed Mushrooms, Smoked Gouda


Salad Baby Spinach, Sun Dried Cranberries, Spiced Pecans, Crumbled Goat Cheese,

White Balsamic Vinaigrette

Station Two

Low Country Shrimp and Grits

Wild Caught Shrimp, Coarse Grained White Grits, Lobster Tasso Gravy

Station Three

Chef Attended Hand Carved Slow Roasted Steamship Round of All Natural Pork

Rosemary Dijon Cream Sauce, Seasonal Vegetables, Soft Rolls

Station Style Menu Two


Charleston Lump Crab “Bon Bons”

Boursin Mousse, Chives

Roasted Artichoke Bottoms

Melted Leeks, Gorgonzola Cheese, Red Onion, Crisp Prosciutto

Fried Green Tomato “BLT”

White Cheddar Pimento, Apple Wood Smoked Bacon, Arugula

Small Plate Station One

Buttermilk Fried Quail Breast

Apple Wood Smoked Bacon Country Gravy, Pimento Whipped Potatoes, Baby Green Beans

Small Plate Station Two

Deconstructed Shrimp and Grits

Sautéed Wild Caught Shrimp, Coarse Grained White Grit “Truffle”

Lobster Tasso Gravy, Radish Spouts

Carving Station

Chef Attended Carving Station Southern Style Steak au Poivre

Slow Roasted Shoulder Tenderloin of Beef, Gorgonzola Mashed Potatoes,

Black Pepper Bourbon Cream Sauce

Deconstructed Caesar Salad in Martini Glass

Hearts of Romaine, Garlic Bread Sticks, Baby Carrots, Cucumbers, Red and Yellow Peppers,

House Made Caesar Dressing

Late Night

“Chicken and Waffles”

Mini Sweet Waffle Cone, Buttermilk Fried Chicken Breast, Sweet Chili Garlic Sauce, Micro Greens