Hors d’oeuvres

Cocktail Reception


Decatur Cheese Wafers with Baldwin County Pecans

Gulf Coast Crab Cakes with Creole Remoulade

Brie, Toasted Almond, and Fresh Pear Phyllo Purses

Southern or Bacon/Jalapeño Deviled Eggs

Cranberry & Pecan Chicken Salad or Lemon Tarragon Chicken Salad on Crisp Crostini

Carolina Style Steamed Shrimp with Cocktail Sauce

Individual Creamy Tomato Soup Shooters with Cheese Straws

Smoked Salmon Spread on Crostini

Butternut Squash, Leek and Gruyere Tarts

Gulf Coast Crab Salad on Edible Sea Salt Spoons

West Indies Crabmeat Salad on Edible Asian Spoons

Stuffed Mushrooms with Spinach, Artichokes and Parmesan Cheese

Alabama Goat Cheese & Red Currant Drizzle on Edible Parmesan and Cracked Black Pepper Spoons

Truffle Mushrooms with Fresh Herbs on Crostini

with Alabama Goat Cheese

Chili Glazed Shrimp with Fresh Peach or Mango Salsa

and Cocktail Sauce

Stuffed Mushrooms with Spinach, Artichoke & Parmesan

Artisan Cheeses with Table Water Crackers

Caramelized Onion & Pear Flatbread topped with Midnight Bleu Cheese

Grecian Rack of Lamb Lollipops with Taziki Drizzle

Bruschetta with Roma Tomatoes, Fresh Mozzarella & Garden Basil

Grilled or Roasted Local Vegetables

Mini Lobster Tostadas

Cracked Black Pepper-Crusted Beef Tenderloin with Chive Scented Rolls & Horseradish Sauce

Apple BBQ Smoked Brisket Finger Sandwiches

Pork Tenderloin Sandwiches with Peach of the Ole South Glaze

Bell Peppers Stuffed with Carolina Succotash

Mini Chicken Biscuits with Tupelo Honey Mustard Sauce

Mini Ham Biscuits with Puréed Fig Whole Grain Mustard

Caprese Flatbread with Ripened Roma Tomatoes, Fresh Mozzarella, Fresh Basil & Balsamic Drizzle

Mini BLT Sandwiches with Applewood Smoked Bacon, Roma Tomatoes, Arugula

Hummus Trio (Traditional, Garlic, Vegetable, Olive, Black Bean and/or Roasted Red Pepper) with Pita Chips or Vegetables

Cream Cheese, Sundried Tomato, and Pesto Torta

Roasted Shallot, Cuervo Queso, Gulf Shrimp & Creamy McEwen & Sons Gristmill Grits

Appleton Rum-Cured Smoked Salmon with Guava-Scented Cream Cheese & Crisps

Gaucho-Style Skewered Chicken with Chimichurri Dipping Sauce

A Variety of Tiny Sweets

Chef Attended Stations

 Chef Attanded

*Wok Station with Pagoda Boxes
Bonsai Chicken, Korean Pork, Fried Rice, Asian Noodles with Veggies

*Carving Station
Pepper Crusted Beef Tenderloin with Cocktail Rolls & Homemade Sauces

*Garden Salad Station
Field of Greens, Chopped Egg, Bacon, Cheese, Croutons, Caesar, Mediterranean Vinaigrette and Green Goddess Dressings
Mini BLTs with Fried Green Tomatoes

*Seafood Station
Fried Whole Okra Pods stuffed with Crab

Oysters Rockefeller

Shrimp & Grits with Charleston Redeye Gravy


*Dessert Station
Banana’s Foster & Cherries Jubilee

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The Art of Catering