Dinner

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The following are sample menus to give you an idea of the endless combinations of foods we can create. We tailor each menu to your specifications so this is just a small sample of what we can do!

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Hors D’oeuvres and Appetizers

Bite Size Grilled Chicken, Spinach & Artichoke Flatbread

  Crab Cakes with Lemon Tarragon Aioli

Brie, Toasted Almond and Pear Phyllo Purses

Tomato Soup Shooters with Cheese Straws

Grecian Rack of Lamb Lollipops with Taziki Drizzle

Mini Lobster Tostadas

Mini BLT Sandwiches with Applewood Smoked Bacon

Sundried Tomato and Pesto Torta

Smoked Salmon with Guava-Scented Cream Cheese and Crisps

Dinner

Medallions of Beef Tenderloin with

a Cabernet Peppercorn Reduction

Blackberry & Pinot Grigio Marinated Prime Filet with Lobster

& Sauce Béarnaise

Applewood Smoked Pork Tenderloin with Peach Glaze

Grilled Salmon with Dill Sauce

Roasted Airline Breast of Chicken

with Forest Mushrooms, Gravy & Fine Sherry

Chicken Marsala with Wild Mushrooms

Buffet Dinner

Gulf Shrimp and Alabama Stone Ground Grits

Medallions of Beef Tenderloin with a Compote of Molasses Marinated Sweet Potatoes, Wild Mushrooms, and Pecans

Grilled Gulf Snapper with Jumbo Lump Crab Meat & Lemon Aioli

Grilled Chicken Breast with Orange Marmalade

Lobster, Virginia Ham, or Three Cheese Mac & Cheese

Southern Menu

 Gulf Shrimp & Alabama Stone Ground Grits

Smoked Pork Tenderloin with Peach of the Old South Sauce

Kentucky Bourbon Molasses Ribs

Yukon Gold Whipped Potatoes

Derby Salmon: House-Cured Smoked Salmon Glazed

with Maker’s Mark, Served with Cream Cheese & Crisps

Creamed Spinach

Southern Style Green Beans

 Succotash

Creamy Pimiento Cheese with Assorted Crackers

  Cold Cowboy Caviar

Crawfish, Crab & Shrimp Ceviche with Assorted Crackers

Down Home Collard Greens

Hushpuppies with Brown Sugar/Cinnamon Butter

Jalapeño  Cornbread Muffins with Honey Butter

Fried Green Tomatoes with Garlic Aioli

Maple Citrus Butternut Squash

Field Greens with Summer Fruit and Alabama Goat Cheese

Drizzled with Champagne Vinaigrette

Chef Attended Stations

*Wok Station with Pagoda Boxes

Bonsai Chicken, Korean Pork, Fried Rice,

Asian Noodles with Veggies & Sauces

*Quesadilla Bar

Southwestern Chicken, Onion, Peppers, Spinach Guacamole, Salsa Fresca, Roasted Corn & Green Chili Salsa, Assorted Cheeses,

Green Chili & Tomatillo Salsa, Sour Cream

*Carving Station

Black Pepper Crusted Beef Tenderloin with Cocktail Rolls & A Variety of Sauces

Glazed Virginia Ham with Cheddar Biscuits

& Sweet & Spicy Mustard

*Seafood Station

Fried Whole Okra Pods Stuffed with Crab

Shrimp & Grits with Charleston Redeye Gravy

*Dessert Station

Bananas Foster

Beignets Dusted with Confectioner’s Sugar

Dessert

Kahlua Cake with Vanilla Bean Ice Cream and Sugared Pecans

Key Lime Pie with Strawberries & Freshly Whipped Crème

Summer Berry Tart with Sabayon Cream

Walnut Goat Cheesecake with Honey & Thyme

Peach or Strawberry Short Cake with Chantilly Cream

Rum Cake with Pecan Sauce

Apple Cobbler or Apple Crisp

Chocolate Caramel Pecan Tart

Lemon Squares

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The Art of Catering