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Hors d'Oeuvres

Lemon Chive Cheesecake Topped
with Salmon Tartare
Corn Cakes
with BBQ Crawfish
Artichoke Pizza
with shitake mushrooms and parmesan
Pistachio Crusted lamb Chops
with Tzatki
Yellow Corn Arepas, Crab Salad and Micro Greens
Baby Roasted Potatoes
filled with wild mushroom mousse
Black Eye Pea Cornbread Cakes
with jalapeno sour cream
BBQ Boneless Short Ribs
served over Sweet Corn Succotash
Mini Asparagus Frittata
with Tomato Jam
Organic Cherry Tomatoes
filled with smoked gouda grits
Artichoke Fondue
with sourdough dipping baguettes
Housemade Ham and Dijon Phyllo Strudel
Portobello Mushroom "Steak Fries"
balsamic, roasted garlic aioli
Jumbo Grilled Shrimp Cocktail
Grilled Lamb Chops
with Mint Julep Glaze
Tenderloin of Beef Canapés
with brie & onion and mushroom Marmalade
Sweet Potato Biscuits
with country ham, white cheddar and sorghum
Ahi Tuna Rolls
wrapped in Cucumber
Green Bean Tempura
Indonesian Chicken Fritters
trio of sauces, tamarind bbq, red chile coconut and peanut
Blackened Catfish Sliders
with remoulade sauce and iceberg
Risotto Cakes
with sour cream and pancetta
Grilled Polenta
with wild mushroom ragout and shaved parmesan
Southern Sausage Balls
with jalapeno cream gravy
Ancho Chile Seared chicken
grilled cornbread and chipotle mayo
Bacon wrapped scallops
with Vermont maple syrup
Plum Cured Pork
on Savory Rice Cake with sweet chili sauce
Fig and Goat Cheese Phyllo Pocket
Savory Thyme Scones
with English Cheddar and Fig Compote
Crab Croquette
with key lime dipping sauce
Tiny Charred Mahi Tacos
with cilantro Lime, green papaya and avocado cream
Roasted Vegetable and Goat Cheese paveé
Smoked Pork Rillette
with granny smith apples
Shitake Mushroom, Roasted Pablano and Goat Cheese Quesadillas.
with Red Pepper aioli
Seared Duck on Wild Rice Pancake
sour cherry compote
Beef and Potato Skewers
with ancho chile glaze
Blackberry Pork Tenderloin
corn cakes, corn relish blackberry glace
Bite Size BLT:
bread spoon, cherry tomatoes, pepper bacon and aioli
Butternut Squash Creme Brulee
Mac and Cheese Fritters
with Caramelized shallots Baby Tomato and Ricotta Flan
Jumbo stuffed Mushrooms
with Prosciutto, parmesan, garlic
Parmesan Taco
with Microgreens And spicy vinaigrette
Mongolian Beef Skewers
with chili sauce
White Cheddar Gougere
with Chicken Apple sausage and Cranberries
Tenderloin of Beef and Asparagus "sushi"
Curry Chicken satay
with kafir lime
Voodoo Shrimp
with crab, nori, Coconut and sesame
Smoked Trout Hushpuppies
feta and roasted pepper ketchup
Lavender Turkey Burgers
aged balsamic and radish sprouts
Lemon Eclairs
with lobster salad
Spinach Bruschetta
with Pesto Shrimp
5-spice beef salad,
wonton cup, seaweed and Japanese pickles
Sweet Potato and Bacon Fritter
with cilantro dipping sauce
Lemongrass Skewered Sea Scallops

Events With Taste Signatures

Silver Spoon Hors D Oeuvres
Tray passed silver spoons filled with culinary creations.

Filet of Beef
with brie, onion marmalade
Spicy Tuna
with green papaya and sweet chili
Seared Sea Scallop
with braised cabbage and tomatoes
Smoked Gouda Grits
with andouille and shrimp ragout
Spaghetti Squash
with roasted pork, pumpkin jus
Black Bean Salsa
with micro basil

Butler Passed Hor D'oeuvre Shots

Tomato Bisque
baby grill cheese
Cold Cucumber Soup
with Crab and Lemon oil
Corn Chowder
with crab fritter
Watermelon and Cucumber Gazpacho
Butternut Squash Soup
Lobster Bisque

Hors D Oeuvres Buffet Add Ons:

Market Display: $3.95 per person
Cheese display, fresh Vegetables, dipping sauces, fresh fruits

Quesadilla Station: $5.00 per person
Giant array of quesadilla fillings and toppings
Chef attended

Bruschetta: $3.00 per person
(choose three)
Tomato basil, wild mushroom and goat cheese, grilled eggplant, mascarpone prosciutto and asparagus, country ham and vidalia onion, cannalini bean and arugula

Carving Station: $8.50 per person
(choose two)
Creole Turkey; orange marmalade, roasted pepper mayo
Apricot Glazed ham; apple butter, spicy mustard
Pancetta wrapped Pork loin; basil mayo, cranberry must
Tenderloin of Beef; horseradish, onion jam
Roasted Leg of Lamb; jalapeno mint hummus, portdemi

Pasta Station: $6.00 per person
(choose 3)
Bowtie pasta; chicken, spinach, tomato, lemon garlic creme
Dessert Fire; gemelli, shrimp, mushrooms, pico de gallo, jalapeno creme
Baked Ziti; Italian sausage, marinara, three cheeses
Tortellini with pesto
orechetti with veal and sage
Rotini with lobster, asparagus, sweet pepper

Seafood Station: $9.50 Per Person
Oysters, mussels, Crawfish, Shrimp, Crab Claws, Smoked Scallops, Lobster Spread, Shrimp and Crab Louis, Smoked and Grilled Salmon. -cocktail, lemons, Thai chili, remoulade, hot sauce, crackers

Antipasti Station: $6.00 Per Person
An assortment of Imported Cured Meats and Sausages. Marinated and Fresh Vegetables, Olives, Salads, Breads, Garlic Oils, Pesto and more

Grit Station: $5.95 Per Person
(chef attended, martini glasses optional)
Fresh Stone Ground Grits with a variety of toppings to include
smoked and fresh cheeses, garlic pates & fresh herbs
pepperonata
andouille sausage ragout
Cajun grilled shrimp
Black eye pea, corn and tomato succotash
country ham and Vidalia onion relish
fried leeks

Salad Station: $5.50 Per Person
Caesar Salad (hand tossed)
grilled chicken, capicola ham, chopped shrimp
diced tomatoes, potatoes, cucumbers, sweet peppers, hard boiled eggs
feta, parmesan and gorgonzola
shredded carrots, sliced black and green olives, chick peas
haricots vertes, fennel, pickled red onions, roasted corn, capers, sliced scallions
chiffonade of basil, minced parsley
frizzled leeks
sherry vinaigrette, balsamic vinaigrette, citrus vinaigrette, ranch, Dijon

Shrimp and Crab Station: $7.95 Per Person
Shrimp Sauteed Two Ways

tomato bacon tasso sauce
lobster parmesan cheese sauce

(both served with whole grain creamy grits)

King Crab Finger & Grilled to Order Crab Cakes
Peach mustard, remoulade sauce and drawn butter

Asian Noodle Bar: $6.00 Per Person

Soba and Rice Noodles Cooked to Order by a Chef and Served in Mini Chinese Togo Boxes with Chopsticks