Lowcountry Wedding

PASSED HORS D’OEUVRES

Brie and Fig Tarts with Local Berry Glaze

Mini Crab Cakes with Avocado Coulis

Seared Local Shrimp with Tomato Basil Ragout served on a Corn Bread Crostini

Mini Pomegranate Duck Crepe with Matchstick Seasonal Vegetables

STATIONARY DISPLAYS

Crab and Artichoke Display - Creamy Baked Crab and Artichokes served with Seasoned Pita Crisps

Imported Cheeses and Wild Berries Display - Brie, Fontina, Asiago, Gorgonzola, and Boursin cheeses surrounded by wild Blackberries, Raspberries, and Strawberries served with assorted Gourmet Crackers.

ENTRÉES

Chef’s Carving Table - Whole Grilled Wild Salmon with a Crab and Shrimp Stuffing served with Fresh Cherry and Plum Reduction.

Chile Rubbed Grouper with Mango Salsa - Pan Seared Chile Rubbed Grouper topped with a fresh Mango Salsa served with Ribbons of Zucchini, Carrots, Red Bell Peppers, and Garlic Roasted Fingerling Potatoes.

Pistachio Encrusted Chicken - A whole Chicken Breast encrusted in Seasoned Roasted Pistachios with a fresh Leek and Tomato Stew served with Seasoned Grilled Asparagus and Basil Mashed Potatoes.

Stuffed Filet of Beef - A generous portion of Grilled Filet Mignon stuffed with Chanterelle and Porcini Mushrooms topped with a rich Roasted Shallot Demi-Glace served with Potato Gratin, Steamed Baby Carrots, and Haricot Verts.

All choices served with Fresh baked Brioche Bread and Fig Butter.

DESSERT

Ginger Cake - Sweet Potato Gingerbread with Maple Pecan Butter sauce topped with crumbled Pumpkin Brittle.

Wedding Cake - Of your choice.