BUTLER PASSED HORS D’OEUVRES
AHI TUNA
mango salsa, pomegranate seed and served on a lotus root chip
GRILLED CHEESE SLIDER
mini country toast with brie, fig jam and rosemary butter
CHICKEN AND WAFFLES
hot applewood smoked bacon waffles smothered in chipotle
butter topped with pecan crusted chicken and drizzled with
vanilla bourbon maple syrup
PEAR AND GOAT CHEESE FLATBREAD
baby spinach, sautéed onions and thyme cream
BACON-WRAPPED POTATO TOT
sour cream and chive
PRESET ON TABLES
FRESH BAKED ARTISAN BREADS
with whipped butter, e.v.o.o., aged balsamic & finishing salt
PLATED SALAD
BABY WINTER GREENS
with sun-dried cranberries, candied walnuts, crumbled feta
and mandarin oranges finished with berry vinaigrette
CHEF ATTENDED STATIONS
STATION ONE
SHRIMP & GRITS STATION
mascarpone-infused grits topped with seared to order cajun shrimp, louisiana red hot caviar, creole gravy, fresh green onion
STATION TWO
MAPLE BOURBON GLAZED SHORT RIBS STATION
atop a sweet potato mash with bourbon demi and frizzled shallots
STATION THREE
JAMBALAYA STATION
creole seasoned chicken, andouille sausage and seafood
blended with rice, okra and fresh vegetables
MACARONI & CHEESE BAR WITH SEARED SHRIMP
traditional elbow macaroni with cheddar cheese or orecchiette
with blended italian cheeses then top it off with their choice of
applewood-smoked bacon, seared shrimp, crispy fried onions,
sautéed mushrooms, jalapeños, smoked ham bits, sweet
hot peppers and honey roasted tomatoes
