…For bars…
Bowls of crisp yucca, lodus and taro chips
Rosemary salt
Bowls of sweet and purple potato chips
Brown sugar salt
Bowls of Crispy Plantains
Cinnamon salt
Truffled Popcorn
Clarified butter
Candied and Spiced Pistachios
Hungarian paprika
House Smoked Pecans
Brown Butter
Crisp Egg Roll Skins
Cayenne and ginger
Bowls of Grilled Bruschetta
Fresh herbs
Mediterranean Olives
Roasted garlic cloves
Candied Macadamia Nuts
Cinnamon and cayenne
Crisp Bread Sticks
Truffle Salt
Pumpernickel Crisp
Garlic oil
Wasabi Peas
Sweet Onion Smoked Pretzels
Jalapeño smoked pretzel bites
Toasted Almonds
…Petite Bites…
Vegetarian
Baby Vegetable Skewers
Baby squash, zucchini, cremini mushrooms, cherry tomatoes, and basil pesto – parmesan cheese
Crisp wontons with lemon and dill poached shrimp
Horseradish mayonnaise
Local Shem Creek Shrimp
Spicy peanut sauce
Caramelized onion tarts
Rosemary marscapone
Artichoke Hearts
Stuffed with goat cheese, marjoram, basil, roasted garlic, white balsamic reduction
Parmesan cannolis
Arugula, black sesame seed and a sweet lemon crème’
Tomato Basil Skewers
Buffalo mozzarella and aged balsamic port
Crepe Purse
Chevre, dried apricot, chive, local honey
Mini Sweet Potato Blini
Honeyed mascarpone, red tobikos
Skewered Plums and Peaches
Candied macadamia nuts, goat cheese, local honey
Chili Jicama
Sweet mango dipping sauce
Thackeray Farms Beet Salad
Goat cheese, micro arugula, toasted pecans
Bleu Cheesecake
Phyllo – brunoise Granny Smith Apples, pink peppercorn-rhubarb compote
Caramelized Onion Tartlets
Parsley chips
Olive Manchego Bites
Tarragon essence
Brie Encroute
Raspberry essence
Eggplant Roulade
Fried parsnips, goat cheese, pistachios
Eggplant Roulade
Leeks, goat cheese, roasted yellow tomatoes
Cabernet Poached Baby Pear
Crumbled mountain bleu- toasted walnuts
Saffron and Reisling Poached Baby Pears
Crumbled Clemson Blue-toasted walnuts
Crisp Vegetable Spring Rolls
Sweet mustard dipping sauce
Spring Rolls
Carrots, parsnips, rice noodles, hoisin-wasabi sauce
Frites
Sweet potato, eggplant, or Yukon gold
Cherry Tomato & Mozzarella Brochette
Gorgonzola & Grape on a Crostini of Belgian Endive
Avocado Salsa
On taro chips
Ratatouille Provencale & Tapenade Crostini
Curried Vegetable Samosa
Assorted Homemade Mini Quiche
Vegetable Tempura with Dips
Rogan Josh on Mini Poppadoms
Spicy lamb curry on crispy poppadoms with mango chutney
Volavents
Puff pastry rounds
Any filling (not just limited to vegetarian)
Grilled Belgium Endive Spears
Blue cheese and roasted red pepper
Caprese Tarts
Pastry cups filled with roasted tomatoes, basil, mozzarella and balsamic drizzle
Fried Dutch Cheese Bites
Skewered of breaded deep fried Edam cheese with honey mustard dipping sauce
Beet and Goat Cheese Bruschetta
Fresh thyme and roasted garlic
Clemson Blue Cheese Crostini
Caramelized onions & honey
Brie and Asiago Bruschetta
Dried apricots & toasted pecans
Seared Asparagus
South Carolina Goat Cheese, phyllo
Eggplant “Frites”
Serrano-mango coulis & cilantro
Black Mission Fig
Strawberry mascarpone, fried sage leaves & toasted pine nuts
Local goat cheese & beet puree
Crepe “Purses”
Sweet grass dairy chevre, apricot and candied pecans
Brie on Croute
Raspberry Jam
Fried Okra
Stuffed with goat cheese and a lavender-honey reduction
Blue Cheese Fritters
Local Honey
Chicken
Rossi Chicken Skewers
Sweet orange-plum sauce and white sesame seeds
Curried Chicken Satay
Roasted peanut sauce and toasted almonds
Bite size smoked chicken salads
Tart shells, grapes, toasted pecans, tarragon aioli
Honey and lemon Smoked Chicken
Vinegar-tomato sauce
Tempura Chicken Roulades
Sautéed local greens, roasted red pepper, mushroom duxelle and port balsamic reduction
Deviled Farmers Eggs
Sweet pickle egg mousse – smoked paprika, chervil
Goat cheese, Grilled Chicken Breast Crostini
Ginger Chicken Brochette
Peanut Dip
Open Faced Fried Chicken Biscuits
Arugula and caramelized red onions
Rosemary Skewers of Organic Chicken
Sautéed oyster mushrooms and a toasted peanut sauce
Curried Chicken Skewers
Toasted coconut
Chicken Salad
Sweet potato biscuits and rosemary aioli
Rogan Josh on Mini Poppadoms
Spicy chicken curry on crispy poppadoms with mango chutney
Miniature Chicken Salad Croissants
Cranberry chutney
Miniature Chicken Wellington
Wild mushroom duxelle
Fried Chicken Bites in Romaine
Blue cheese coleslaw
Pistachio Encrusted Ashley Hall Chicken
Petit buttermilk biscuits with lemon-thyme braised collards
Smoked Chicken Spring Rolls
Sweet mustard sauce
Miniature Chicken Salad Croissants
Cranberry chutney
Beef
Seared Angus Beef Roulades
Horseradish mascarpone – daikon sprouts and white truffle oil
Wilted arugula – smoked bacon roasted shallot aioli
Horseradish crème, roasted shallots, local sprouts
Sunflower sprouts & horseradish aioli
Fennel Rubbed Flank Steak Skewers
Wilted arugula – bacon with balsamic-beet reduction
Demitasse Cups of Shepards Pie
Petite Beef Tenderloins
Sautéed Chanterelle mushrooms
Minced Beef Salad
Pickled red onions, horseradish, crostini
Bolognese served in demitasse
Ground beef and roasted garlic
Clemson Bleu Cheese Crostini
Shaved rare beef
Beef Carpaccio
Tomato sambal and soya dressing
Beef Teriyaki Brochette
Soya glaze
Spicy Thai Beef Wraps
Bib lettuce filled with spicy chili and lime dressing
Miniature Beef Wellington
Wild mushroom duxelle
Herbed Boursin Crostini
Thinly sliced rare roast beef and cracked black pepper
Rolled Beef Tenderloin
Lavender mascarpone, horseradish sprouts
Pork
Grilled Pork Loin
Wonton crisp and pineapple-rum chutney
Apple Sausage Stuffed Pork Tenderloin Roulades
Crispy pancetta and port demi glace
Prosciutto Wrapped Medjool Dates
Italian sausage – micro arugula and crème fraiche
Apple-Bourbon Marinated Pork Loin
Sweet and sour coleslaw on a wonton crisp
Sweet Potato Cakes with Pork Medallions
Candied ginger crème
Pulled Pork on Baby Biscuits
Balsamic bbq sauce
Marsala Braised Leeks with Pork Confit
Roasted tomato bbq sauce
Hollywood Sausage and Anson Mills Grits
Stuffed mushrooms
Smoked Pork Loin with blue cheese crumbles
Anson Mill grit cake
Prosciutto Wrapped Manchego
Fig preserves
Sweet Potato Crepes of Pork Confit
Toasted pecans, chives, ginger, and cherry reduction
Cream Cheese Stuffed Figs
Crisp pancetta, local honey, white truffle oil
Crisp Prosciutto Cups
Fig compote, lavender mascarpone, and micro basil
Buttermilk Biscuit Slivers
Smoked and chopped ham salad, honey mustard, peach chutney, toasted sesame seeds
Boone Hall Farms Strawberries
Lavender mascarpone, crisp pancetta
seasonal availability
Pork Dumpling
Sweet chili salsa
Open Faced Bruschetta
Smoked Gouda and soppressata
Black Mission Figs
Stuffed with bleu cheese & crisp pancetta
Lavender mascarpone & crisp pancetta
Prosciutto Wrapped Manchego
Fig preserves and fresh basil
Belgian Endive
Stuffed with prosciutto and Roquefort
Grilled Artichoke Hearts
Lardons of bacon, caramelized onions, and Roquefort cheese crumbles
Caw Caw Creek BBQ Pork Tartlets
Clemson bleu cheese
Seafood
She Crab Soup in Demitasse
Sherry and lump crab
Lobster Thermador
Brandy essence
Lobster Claws wrapped in crisp pancetta
Lemon dill dipping sauce
Petite Crab Cakes
Lemon mustard sauce
Individual Paellas
Served in individual cast iron skillets
Fried Shrimp Cakes
Crisp artichokes and caper drizzle
Ahi Tuna
Purple potato cakes, fried parsnips, and dill crème
Trout Roulade
Almond chervil crème
Flounder Roulade
Spinach, feta, nutmeg
Bite size Salmon Salads
Capers, red onion, dill
Watermelon Salad with Seared Ahi
Sweet wasabi vinaigrette
Sautéed Salmon Medallions
Braised leeks, Marsala, roasted garlic
Oyster Rockefeller
Pankow crumbs, chives, crème’
Conch Fritters
Wasabi mayonnaise
Seared Scallops
Lemon chive oil
Steamed Oyster Bar
Chive and paprika butter
Fried Grouper Bites
Lemon vinaigrette
Fried Oyster
Cajun tartar sauce with chive
Fried Oyster
Wasabi mayonnaise and toasted pine nuts
Petite and Open Faced Scallop Sandwiches
Watercress salad
Baked Mussels
Crisp pancetta, lemon, sautéed spinach
Pan seared Talapia Cakes
Spinach and fennel salad with mandarin vinaigrette
Skewers of Seared Grouper
Mango salsa
Green Lipped Mussels and Pancetta
Arugula, white peppercorns, chervil aioli
Scallop ‘ravioli’
Broccoli raab, sea salt
Pad Thai Wonton Spoons
Cilantro, grilled shrimp, toasted peanuts, fresh lime
White Anchovies
Bell peppers, roasted garlic, grilled breads, Spanish olive oil
Basil Wrapped Shrimp Skewers
Roasted tomato aioli and aged balsamic
Yellowfin Tuna Tartare
Chive, shallot, toasted lentil chip, citrus oil
Smoked Shem Creek Shrimp
Anson Mills grit cake, micro cilantro, apple-jalapeno butter
Applewood Bacon Wrapped Jumbo Scallop
Tomato compote and chive
Rock Shrimp Salad
Wonton disc, citrus tobiko, tarragon aioli
Smoked Salmon
English cucumbers, citrus tobiko, and dill mascarpone
Corn Fritter Blini
Jumbo lump crab, crème fraiche, chives, red tobiko
Prosciutto Wrapped Shrimp Skewers
Aged balsamic reduction
Jumbo Lump Crab Salad
Avocado puree – watermelon jus, smoked jalapeno
seasonal availability
Shem Creek Shrimp Cocktail Shot
Spicy bloody Mary cocktail
Crab Cake
Tomato aioli, basil chip, lemon confit
Lavender Poached Salmon
Capers, pistachios, dill crème
Butter Poached Shem Creek Shrimp
Crushed hazelnuts, blood orange oil
Salmon Tartare
Wonton disc, caper, red onion, dill, lemon oil
Lobster Salad
Fresh mango and rustic Tuscan bread
Smoked Salmon Tartar Crostini
Served with fresh dill
Smoked Salmon Roses
Served on cucumber
Thai Spiced Tuna
Frisee salad with herb focaccia
Tuna Sashimi
Sweet ginger
Iced Gulf Shrimp
Wasabi, sweet chili cocktail sauce
Seared Scallop
Cucumber and fruit salsa
Baked Bluepoint Oysters
Topped with shrimp paste, lime leaf crust, and sweet chili salsa
Fried and Skewered Local Oysters
Wasabi aioli and toasted sesame seeds
Jumbo Shrimp
In wonton skins with sweet chili
Tuna Spring Roll
Mango beansprouts
Lobster Spring Roll
Mango dip
Mini fishcakes
Banana Chutney
Sesame Prawn Toast
Corn Fritters with Grilled Shrimp
Tomato and avocado relish
Crispy Wontons with Tuna
Sesame and eel sauce
Blinis topped with Crème Fraiche
Gravlax and caviar
Ceviche
Served in lime cups
Petite Poached Salmon Filets
Lemon-honey poached salmon with a dill caper crème
Yellowfin Tuna Tartare
Avocado, wasabi puree, and sesame seeds
Cold Poached Tuna
Butter beans, avocado mint, coriander-ginger vinaigrette
Seared Yellowfin Tuna
Miso aioli and seaweed
Pan-seared Yellowfin Tuna
Gruber Farms watermelon, cilantro-wasabi straws
Ginger Encrusted and Seared Tuna
Crisp yellow yucca root with wasabi crème
Basil Wrapped and Smoked Local Shrimp
Rice noodles, plum sauce, and siracha
Poached Shem Creek Shrimp
Saffron aioli & toasted hazelnuts
Tempura Shrimp
Tobikos, garlic chives, lemongrass mousse
Petite Shrimp and Grit “Pears”
With a lemon gastrique
Salmon Puff Pastry
Maytag bleu cheese and wilted Thackeray Farms arugula
Bacon Wrapped Scallops
Lime and Sweet Chile sauce
Shrimp and Chorizo Skewers
Lemon-chive oil
Lobster Cappuccino
Lobster bisque with heavy cream and French brandy
Volavents Fruit De Mare
Local fish and shrimp in Brandy cream
Fowl
Muscovy Duck
Grilled bread, julienned Asian pear, leeks, toasted almonds
Seared Duck Breast Roulade
Wilted bok choy, candied ginger, black sea salt, balsamic-beet puree
Duck Confit Wonton Spoons
Cranberry port compote, chives
Slow Roasted Quail
Apricot essence and currants
Pan Seared Dove Breast
Served on baby biscuits with a sage mayonnaise
Diestel Turkey Roulade
Cranberry and ginger
Smoked Turkey Biscuits
Watercress, maple, caramelized onions
Fried Turkey Fritters
Ginger Dipping Sauce
Pan Roasted Manchester Farms Quail
Caw Caw Creek bacon, fried sage, balsamic maple marinade
Hudson Valley Foie Gras
Grilled brioche, pomegranate seeds, pear Riesling glaze
Grilled Duck Bruschetta
Cranberry compote and candied ginger
Duck Confit
Crisp tart shells with a toasted peanut sauce
Smoked Duck
Onion marmalade
Quail Eggs
Tobiko and wasabi caviar
Pink Duck Breast
Mango relish
Duck Confit Spring Roll
Hoisin sauce
Game
Veal Roulades
Pancetta, grilled asparagus, mushroom cream sauce
Skewered Elk Meatballs
Sage gravy
Buffalo Tenderloin Bites
Marsala glaze
Baby Lamb Burgers
Arugula, mint pesto, tomatoes
Lamb Sliders
Rosemary mayonnaise, roasted garlic, sesame buns
Buffalo Chili served in demi cups
Chive sour crème
Duck Panini
Gingered coleslaw,
Venison Skewers
Black cherry reduction
Savory Wild Mushroom Pudding Bites
Braised oxtail, cabernet demi glace
New Zealand Lamb Lollipops
Mint pesto
Lamb Kafta Skewers
Mint, garlic, and yogurt sauce
Rogan Josh on Mini Poppadums
Spicy lamb curry on crispy poppadoms with mango chutney
Seared Lamb Loin
Mint pesto
Garlic and Sage Lamb Lollipop
Crumbled gorgonzola
Solitary Trays may be compiled in lieu of ‘passed’ Bites for receptions
Baby Veal Chops
Parmesan crust
Petite Passed Sweets
Petit fours, cookies, and nibbles
Shooters
Butternut Squash Bisque
Toasted fennel, tobikos, maple crème fraiche
Pumpkin and Pear Bisque
Prosciutto crisp and crème fraiche
She Crab Soup
Sunflower greens and brown butter
Chilled English Pea Bisque
Caw Caw Creek bacon and crème fraiche
Wild Mushroom Bisque
Fried fennel and beet chip
Chilled Local Peach
Crispy prosciutto and chives
Parsnip Apple Bisque
Toasted fennel, apple chip, crème fraiche
Tomato Basil Bisque
Basil foam, parmesan crisp, and chive
Lobster Bisque
Roast Pumpkin with Bacon
Vitello Tunato
Roasted veal tenderloin cubes with an icy tuna sauce
Satay Shooters
Chicken, beef, or shrimp marinated in coconut milk & turmeric
Peanut sauce
…Grazing tables…
Farmers Boards
With grilled breads
Artisan Cheese
Imported cheese, grilled breads, preserves, mustards, grilled vegetables, gherkins
Spreads and Spun Sugars
Hummus, goat cheese terrine with pesto layers, spinach artichoke dip
Roasted Seasonal Vegetables
Mustards, pesto, toasted nuts, citrus zests
Antipasti
Cured Italian meats, aged cheeses, olives and pickled vegetables
Rustica Cheese and Pate
Imported cheese, house made pates, grilled vegetables, mustards, gherkins
Bruschetta Board
Roasted tomato and basil relish, olive tapenade, parmesan and goat cheese spread
Crudités
Seasonal fresh, baby and roasted vegetables with herbed onion dip
Southern Spreads
Pimiento cheese, honeybaked ham salad, chow chow
Bowtie Pasta
Dried apricots, feta, fire roasted peppers – tarragon pesto
Orzo Salad
Kalamata olives, sundried tomatoes, feta – aged balsamic port
Asian Slaw
Seared tuna, Napa cabbage, carrots, bell peppers, noodles
Citrus Salad
Toasted pepitas, grilled fennel, candied nuts – sweet pepper vinaigrette
Chilled Local Potato Salad
Fresh herbs – tarragon aioli
Sliders
Grilled Portabella
Goat cheese fritters, pickled red peppers, artichoke spread
Caw Caw Creek Pulled Pork
Pickled onion, micro cilantro, Carolina stone ground mustard BBQ
Angus Beef Sliders
Pimiento cheese
Grilled Salmon Sliders
Capers, lemon, dill mayonnaise
Caw Caw Creek Bacon Sliders
Pimento Cheese
Smoked Trout Slider
Tomatoes, lemon mayonnaise, minced red onion
Angus Beef Sliders
Maytag bleu, crisp pancetta, fried onions and roasted tomato mayonnaise
Miniature Reuben
Gherkins and Thousand Island dressing
Bite-Size Cuban Panini
Whole grain mustard
Fried Green Tomato BLT’s
Allen Beton’s bacon
Shrimp Sliders
Arugula, roasted yellow tomatoes, dill aioli, fried sweet potato chips
Farmers Organic Sliders
Grilled portabella, goat cheese fritters, pickled red peppers, artichoke spread
Brie and Buffalo Slider
Arugula and artichoke mayonnaise
Caprese Slider
Basil, tomatoes, mozzarella, garlic spread
With the chef
Roasted Angus Beef Tenderloin
Whole grain rolls, horseradish crème, whole grain mustard, Yukon gold mashed potatoes
Buffalo Tenderloin
Fingerling potatoes, asparagus, Marsala reduction
Braised Beef Brisket
Roasted tomatoes, garlic mashed potatoes
Colorado Beef Tenderloin
Au-gratin potatoes and haricot verts
Herbed Beef Tenderloin
Truffled potato cakes, rosemary demi-glace, root vegetable salad, crisp parsnips and horseradish
Flank Steak Carbon
Local vegetables, saffron potatoes, soy-lime marinade
Lamb Tenderloin
Mint, garlic mashed potatoes, braised broccolini
Herb Roasted Angus Tri Tip
Garlic whipped celery-potato puree, rosemary demi-glace, baby purple carrots
Roasted Leg of Lamb
Roasted garlic white bean cakes – mint oil
Bourbon Maple Glazed Ham
Sweet potato soufflé, bourbon, pecans
Whole Herb Roasted Turkey
Sausage, apple cornbread stuffing – brown gravy
Smoked Turkey Breast
Gouda mashed potatoes and pan jus
Pork Tenderloin
Celery root puree – apple cranberry chutney
Herb Marinated Pork Tenderloin
Coconut milk reduction, mango chutney, micro arugula and maple sweet potato cakes
Venison
Braised cherries, stewed bok-choy – huckleberry demi glace
Lamb Shank
Saffron Risotto – blueberry essence
Sage and Honey Grilled Quail
Whole grain rolls, horseradish crème, whole grain mustard
Lemon-Rosemary Smoked Ashley Farms Chicken
Anson Mills grits and pan jus
Paella
Shellfish, chicken, andouille sausage, saffron
Shrimp and Grits
Tasso gravy, scallions, tomatoes, pancetta
Smoked Chicken Stir-Fry
Local vegetables sautéed with smoked chicken in choice of ginger-soy or miso garlic sauce over organic basmati rice finished with toasted peanuts
At your discretion
Cavatelli – Ravioli
Carbonara, gorgonzola cream, pesto, parmesan cheese, and focaccia
Baked Mac-n-Cheese
Smoked Gouda and aged cheddar, Caw Caw Creek bacon, bleu cheese crumbles, caramelized onion, pickled jalapenos, fried leeks
Individual Skillets of Potato Gratin
Herbs, gouda cheese, sea salt
Sautéed Purple and Yellow Potatoes
Rosemary and tarragon
Potato Cakes
Lemon crème and caviar
Mashed Potato
Sour cream – Tasso gravy
Shredded cheddar cheese, Caw Caw Creek bacon, chives, fried leeks, wild mushroom duxelle
…plated meals
…Appetizer…
Saffron and Port Poached Pears
Maytag bleu, candied walnut compote, and crisp lotus chips
Grilled Asparagus Tart
Mache and shaved parmesan
Shrimp and Grit Pear
Lemon honey gastrique
Smoked Salmon Roulade
Asparagus and goat cheese
Shem Creek Crab Cakes
Grilled fennel, arugula salad, lemon beet oil
Vegetarian Crepes
Portabellas, brie, braised leeks
Local Seafood Plate
Sautéed Shrimp, blackened scallops, fried oysters, watercress salad
…Salad…
Mixed Local Greens
Parmesan, blood orange, grilled fennel – aged balsamic vinaigrette
Organic Field Greens
Sliced apples, candied walnuts, Maytag bleu – toasted hazelnut vinaigrette
Potato Tower of Local Greens
Toasted pecans, strawberries, goat cheese – aged balsamic vinaigrette
Potato Tower of Local Greens
Goat cheese fritters, Boone Hall strawberries, toasted walnuts – balsamic vinaigrette
Caesar
Crisp romaine, shaved parmesan, and crouton – house made dressing, lemon wedge
Three Bean
Grilled fennel, roasted garlic, crisp pancetta – white truffle vinaigrette
Arugula
Baby artichokes, cremini mushrooms – sherry vinaigrette
Arugula
Brie croquette, candied ginger, cranberries, grilled fennel, toasted pecans – tarragon cream
Roasted Beets
Candied pistachio, chervil – stone ground mustard vinaigrette
Beet and Squash Tart
Fresh roasted beets, butternut squash and goat cheese, topped with Micro Greens
Braised Endive
Blood orange, Maytag bleu, toasted walnuts – roasted shallot vinaigrette
Belgian Endive
Crisp bacon, marinated mushroom and crumbled bleu cheese – raspberry vinaigrette
Blood Orange and Braised Belgian Endive Salad
Arugula, toasted walnuts, gorgonzola, – roasted shallot vinaigrette
Spinach
Strawberries, goat cheese, toasted pecans – champagne vinaigrette
Boston Bibb Wedge
Applewood smoked bacon, cherry tomatoes – bleu cheese dressing
Caprese
Buffalo mozzarella, red and yellow tomatoes, basil oil – balsamic vinaigrette
Citrus Salad
Orange and grapefruit sections, shaved fennel, candied nuts and a roasted red pepper vinaigrette
Caprese Tower
Fresh mozzarella, tomatoes, fried basil, toasted pumpernickel
Frisee
Crisp bacon, raspberry, bleu cheese crumbles – mandarin orange vinaigrette
Blair Farms Arugula
Roasted Fennel, citrus segments, toasted nuts – roasted red pepper vinaigrette
Thackeray Farms Red and Yellow Beet Salad
Clemson bleu cheese, orange zest, extra virgin olive oil, toasted hazelnut, sea salt
Grilled Asparagus Tart
White and green asparagus, Mache, shaved parmesan
…Soup…
Kennerty Farms Turnip Bisque
Shem creek shrimp – smoked paprika oil
French Onion
Garlic crouton – melted gruyere
Roasted Corn and Tortilla Chowder
Red bell peppers – riesling
White Cheddar Broccolini
Vermont cheddar and parmesan chips
Roasted Pumpkin and Pear Bisque
Prosciutto crisp and toasted pepitas
Roasted Pumpkin and Sweet Potato Soup
Bacon lardoons and white truffle oil
Fingerling Potato Soup
Chives – white truffle oil
Lobster Bisque
Vanilla crème and tobiko
Butternut Squash Bisque
Cinnamon crème fraiche and fried parsnips
She Crab Soup
Sherry reduction and brown butter
Fire Roasted Tomato
Cumin crème fraiche and basil oil
…Main Course…
Beef – Wild Game
Organic Beef Tenderloin
Gratin potato cake, grilled local shrimp, grilled zucchini and summer squash, port demi glace
Grilled Hanger Steak
Boulangere fingerling potatoes, porcini dust, bordelaise
Braised Short Ribs
Kennerty Farms brussel sprouts, baby carrots and fingerling potatoes, cherry jus
Angus Beef Tri-tip
Grilled citrus soy marinade, whipped Yukon gold potato and parsnip, roasted brussel sprouts with pancetta, and pan jus
Certified Angus Beef Filet
Roasted fingerling potatoes, sautéed Swiss chard, slow roasted tomato ragu, carrot oil
Herb Roasted Angus Beef
Garlic whipped celery puree, rosemary demi glace, roasted baby carrot, fried parsnips
Tournedos Rossini
Garlic crouton with grilled beef tenderloin, port demi-glace and mushrooms
Macadamia Encrusted Beef Tenderloin
Celery root potato cake, seared broccolini, caramelized onion, Marsala demi-glace
Marinated Flank Steak
Garlic whipped potatoes, caramelized onions, brussel sprouts, pan jus
Braised Lamb Shank
Saffron risotto, garlic haricot verts, port demi glace
Seared Venison Tenderloin
Juniper berries, celery root puree, mint, warm bacon vinaigrette
Rosemary Encrusted Rack of Lamb
Roasted garlic and white bean cake, grilled fennel, glazed carrots, mint oil
Morgan Valley Lamb Loin
Mint, roasted garlic, apricot essence
Caw Caw Creek Pork “Tartlets”
Bourbon barbeque sauce, onion rings, pickled okra
Poultry – Fowl
Whole Smoked Chicken
Seasonal vegetables, purple fingerling potatoes, lemon-tarragon sauce
Roasted Lemon Thyme Chicken
Anson Mills grit soufflé, roasted brussel sprouts, crisp pancetta, and balsamic reduction
Pecan Encrusted Chicken Breast
Whipped garlic potatoes, grilled asparagus, pan gravy
Herb Roasted Cornish Game Hen
Roasted sweet potato soufflé, rosemary pan jus
Pan Roasted Quail
Local greens, chervil, toasted pecans, pickled grapes, raspberry reduction
Braised Duck and Roasted Onion Crepe
Sautéed apples
Pan Seared Breast of Duck
Ginger-soy braised bok-choy, pecan encrusted brussel sprouts, baby carrots, fingerling potatoes, pan and cherry jus
Seared Muscovy Duck Breast
Vanilla bean whipped sweet potatoes, young peas, shaved radish, and ginger sage cream
Poulet Saltimbocca
Chicken cutlet rolled with prosciutto and sage leaf with Madeira
Rosemary and Lemon Smoked Organic Chicken
Truffled fingerling potatoes, asparagus, thyme roasted yellow tomatoes, champagne beurre blanc
Rosemary Skewers of Organic Chicken
Sundried tomato pesto, basil, balsamic reduction
Pork
Organic Pork Tenderloin
Sweet potato cakes, mango salsa, coconut milk
Pancetta Wrapped Pork Tenderloin
Whipped sweet potatoes, candied pecans, Swiss chard, apricot-pineapple chutney
Garlic and Ginger Pork Tenderloin
Mango salsa and sweet potato cakes
Seared Pork Chop
Wilted arugula, garlic whipped potatoes, balsamic-beet reduction
Sage Encrusted Pork Tenderloin
Grilled pineapple, white bean puree, purple potatoes, pan gravy
Chopped Pork Shoulder
Collard greens, Tillamook cheddar mac-n-cheese, buttermilk biscuit
Pulled Pork Shoulder
Cornbread arepa, fine Napa cabbage slaw
Pork Confit
Breaded cakes with a chipotle glaze
Seafood
Grouper
Squash, red onion, butter bean, and chorizo succotash with cilantro oil, sautéed spinach, pan jus
Pan-Roasted Snapper
Braised fennel, fingerling potatoes, tomato pan jus
Seared Wreck Fish
Whipped parsnip and potato puree, compound butter, pomegranate coulis
Lemongrass Grilled Shem Creek Shrimp
Coconut basmati rice, toasted pistachios, bok choy, pineapple salsa
Pine Nut Encrusted Salmon
Apricot wild rice pilaf, honey-glazed carrots, sautéed haricot verts, lime burre blanc
Seared Scallops
Anson Mills grits, steamed broccoli florets, lemon-honey gastrique
Local Blue Crab Cakes
Coconut-carrot puree and fried basil
Tuna
Wasabi potatoes and grilled asparagus
Pesto Cavatelli
Shem Creek shrimp, fresh basil, parmesan, toasted pinenuts
Poached Salmon Filet
Asparagus, cherry tomatoes, cucumbers, pickled red onion, dill vinaigrette
Pinenut Encrusted Salmon
Champagne wild rice pilaf, roasted brussel sprouts, apricot pineapple chutney
Seared Alaskan Salmon
Purple fingerling potatoes, fried yucca root, blacked asparagus dill lemon custard
Salmon En Croute
Goat cheese and spinach
Fruit De Mare
Local fish and shell fish poached in saffron and white wine broth, puff pastry shell and beurre blanc sauce
Pistachio Encrusted Grouper Filet
Garlic-chive mashed potatoes and season vegetables, with wasabi herb butter with mango salsa
Crab Cake
Celery root puree, leeks, blood orange vinaigrette
Straw Potato Wrapped Grouper Filet
Asparagus and a caper aioli
Dual Proteins
Sage Roasted Pheasant and Seared Angus Beef Tenderloin
Braised bok choy, roasted turnip, baby carrots and rutabaga, ginger-lemon glaze
Herb Roasted Angus Beef Tenderloin and Jumbo Lump Crab Cake
Gratin potato cake, sautéed spinach, béarnaise
Beef Tenderloin and Lobster Claw
Potato cakes, béarnaise, portabella “sliders”
Red Snapper and Jumbo Lump Crab Cake
Celery root puree, grilled leeks, blood orange oil
Vegetarian
Mushroom Risotto
Vegetable stock – parmesan
Swiss Chard Ravioli
Corn and English peas, parmesan broth
Portabella Mushroom Napoleon
Goat cheese, tomatoes, wilted basil, fire roasted red pepper puree
Stuffed Acorn Squash
Quinoa, roasted vegetables, asparagus
Eggplant Parmesan
Marinara – parmesan
Squash Casserole
Sautéed spinach and fried Massa skins
Crepes
Asparagus, brie cheese and toasted pine nuts, offered with hollandaise and fried parsnips
Roulade of Marsala braised leeks
Dates, toasted almonds, blue cheese, and chives
Sweet pickled okra
Filled with currants and toasted basmati rice
Tarts of red and yellow beets
Goat Cheese, tarragon, candied lemon zest
Spring rolls of seared broccolini, braised parsnips, and carrots
Seaweed Salad and spicy ginger-plum sauce
Napoleon of grilled eggplant, fennel bulb, and crisp wontons
Caramelized red onions, squash, zucchini, paprika oil
Asparagus “cheesecake”
Red pepper coulis and crisp shallots
White Corn Skewers
Garlic aioli and shredded asiago
Arugula and parmesan “cannolis”
Black sesame seeds, roasted garlic, and a sweet lemon vinaigrette
Heirloom and mozzarella stackers
Toasted pumpernickel, fried basil, balsamic reduction
Sweet potato tamales in corn husk
Mango, roasted red pepper, and coconut salsa
Anson Mill grit “pears”
Mepkin Abbey oyster mushrooms, caramelized onions, and smoked gouda
Garden Crepe
Portabellino mushrooms, sautéed spinach, crisp wonton skins, brie and roasted tomato
puree
…Dessert…
Bourbon Pecan Pie
Maple whipped cream
Candied Ginger Crème Brulee
Cranberry coulis
Assorted Panna Cottas
Chocolate Molten Cakes
Grand Marnier reduction and candied raspberries
Blueberry Thyme Cobbler
Vanilla bean ice cream
Pavlova
Lemon crème and fresh berries
Chocolate Éclairs
Pastry cream
Brioche Doughnuts and Apple Fritters
Dipping sauce
Tres Leches
Caramel cake – candied kumquats
Chevre Cheesecake
Roasted figs – pinot noir sorbet
Almond Tart
Port and saffron poached forelle pears – crème anglaise
White Chocolate Bread Pudding
Rum-vanilla anglaise – spun sugars
Banana Foster Crème Brulee
Bananas Foster
Bananas caramelized in sugar and dark Puerto Rican rum
Chocolate Torte with Fresh Whipped Cream
Flambeed Berries Jubilee
With homemade brown sugar crumbles
Caramel Ricotta Tart
White Chocolate Chantilly Cream and orange lace tuille
Peanut Butter Mousse Cake
Caramelized banana and chocolate ganache
Chocolate Pistachio Tart
Spiced cherries au griottes and a chocolate fan
Grand Ma’s Chocolate Cake
Caramel anglaise – spun sugars, bitter sweet hot chocolate demi cups
Chocolate Chip Ice Cream Sandwiches
Caramel dipping sauce
Lemon Cello Sorbet
Fresh berries and ginger snaps
Blueberry Shortcake
Lemon essence and thyme
White Chocolate Bread Pudding
Rum sauce, vanilla bean crème anglaise, spun sugars
Pumpkin Brulee
Spun Sugars
Miniature Sweets
Chocolate dipped cheesecake
Miniature strawberry tartlets
Lemon-ginger squares
Additional options available upon request
Solitary Trays may be compiled as stationary displays or passed items