To set the mood for a cozy oceanside reception in December, they went with deep reds with lush greenery and glowing lanterns to create the perfect wintery palette!
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BUTLER PASSED HORS D’OEUVRES
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AHI TUNA
- mango salsa, pomegranate seed and served on a lotus root chip
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GRILLED CHEESE SLIDER
- mini country toast with brie, fig jam and rosemary butter
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CHICKEN AND WAFFLES
- hot applewood smoked bacon waffles smothered in chipotle
- butter topped with pecan crusted chicken and drizzled with
- vanilla bourbon maple syrup
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PEAR AND GOAT CHEESE FLATBREAD
- baby spinach, sautéed onions and thyme cream
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BACON-WRAPPED POTATO TOT
- sour cream and chive
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PRESET ON TABLES
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FRESH BAKED ARTISAN BREADS
- with whipped butter, e.v.o.o., aged balsamic & finishing salt
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PLATED SALAD
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BABY WINTER GREENS
- with sun-dried cranberries, candied walnuts, crumbled feta
- and mandarin oranges finished with berry vinaigrette
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CHEF ATTENDED STATIONS
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STATION ONE
- SHRIMP & GRITS STATION
- mascarpone-infused grits topped with seared to order cajun shrimp, louisiana red hot caviar, creole gravy, fresh green onion
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STATION TWO
- MAPLE BOURBON GLAZED SHORT RIBS STATION
- atop a sweet potato mash with bourbon demi and frizzled shallots
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STATION THREE
- JAMBALAYA STATION
- creole seasoned chicken, andouille sausage and seafood
- blended with rice, okra and fresh vegetables
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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