Charleston and Destination Weddings

You’ve been dreaming about this day for years. You want it to be as special and unique as your relationship. Your wedding reception should embody the beauty and confidence of your new life together.“Charleston Hospitality Catering” will take your vision and make it a reality. Whether designing a innovative menu for your perfect Charleston destination wedding, casual wedding reception, rehearsal dinner, or large gathering of any kind, “Charleston Hospitality Catering” works closely with you and your wedding planner to ensure that your wedding is flawless and stress-free. We have options that range from polished fine dining with multiple courses and refined service to casual buffet affairs.

Or, choose one of our Inspired Buffet Banquets, to bring all of the elegance of a composed, plated dinner to your guests in a format that is perfect for more casual, social affairs.

Chef Gaffin will create a unique and distinctive menu for you based on the season, venue, style and budget of your wedding. You will not be limited to options from a standard menu, but Chef Gaffin will tailor one just for your special day. He has a wealth of fresh and innovative ideas to help guide and bring forth your vision.

"Charleston Hospitality Catering” wants your wedding to be stress-free and memorable. Our professional team is here to organize and execute all your catering needs and make your dream a reality.

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.

Beach Wedding

PASSED HORS D'OEUVRES

Chevre Stuffed Dated wrapped in Cherry Smoked Bacon

Crab Cakes with Avocado Cream

Seared Duck Crostini with Cilantro Ginger Pesto

STATION ONE

Oysters on the Half Shell and Seasoned Shrimp Cocktail with Lemony Cocktail Sauce and Spicy Cajun Remoulade. Served with Lemons and Crackers

STATION TWO– Waitstaff Attended

Lowcountry Shrimp and Grits with Tasso Gravy garnished with Shredded Mozzarella, Diced Tomatoes and Green Onions

STATION THREE

Sesame Noodle Salad with Crisp Asian Vegetables and Thai Peanut Chicken served in Martini Glasses with Chopsticks

Chilled Gazpacho with Cream Fraiche and Lobster

STATION FOUR – Chef Attended

Sliced Beef Tenderloin Carving Station with Shallot Demi Glace

Wild Mushroom Risotto

STATION FIVE

Imported Cheese garnished with Seasonal Fresh Berries served with Gourmet Crackers

LATE NIGHT SNACK

Buttermilk Biscuits with Country Ham and Maple Apples

Party Wedding

PASSED HORS D’OEUVRES

Chevre Stuffed Dates wrapped in Cherry Smoked Bacon

Smoked Salmon Mousse Tartlets

Pistachio Encrusted Chicken Brochettes with Fire Roasted Red Pepper Relish

Beef Tenderloin Crostini with Caramelized Onions Horseradish Aioli

Mini Crab Cakes with Avocado Créma

Chilled Cajun Shrimp Skewers with Sundried Tomato Coulis

Seared Scallops on Parmesan Crisp with Fresh Basil Pesto

STATION 1

Elegant Imported Cheeses Display garnished with Fresh Berries and served with Gourmet Crackers

Mediterranean Platter: Herb Roasted Eggplant, Carrots, Asparagus, Squash, Broccoli, and Red Peppers with Marinated Olives, Mushrooms and Artichokes served with Fresh Housemade Hummus and Tabbouleh and Cumin Seasoned Pita Points.

STATION 2

Sesame Lo Mein Noodle Salad with Crisp Asian Vegetables and Seared Beef Tenderloin finished with a light Peanut Sauce served in individual Martini Glasses with Chopsticks

Ginger Soy Tuna Tartar served on a Dramatic Spoon Wall

STATION 3 - Attended

Wild Mushroom Risotto cooked to order with Seared Duck Breast and finished with a Wild Cherry Reduction

STATION 4 - Attended

Citrus Oyster Shooters served with Fresh Lemons and Cocktail Sauce

Maine Lobster Bisque with Aged Sherry and Crème Fraiche served in individual Demitasse

LATE NIGHT

BBQ Pulled Pork Sliders with Fried Pickles and Sea Salt Potato Chips

Dessert Display with Mini Cheesecakes, Petit Fours and Truffles

Tuscan Wedding

PASSED HORS D’OEUVRES

Pan Fried Sweet Breads with Spinach, Porcini, and Truffle Butter served on a Crostini.

Crispy Polenta Cakes topped with Tarragon Chicken and Tomato Relish Fresh Figs stuffed with Gorgonzola Wrapped in Prosciutto.

STATIONARY DISPLAYS

Cured Meats and Imported Cheese Display

Salami, Prosciutto, Mortadella, Cappicola, Taleggio, Fontina, Pecorino, and Robiola served with an assortment of Italian Flat Breads.

Antipasto Display

Marinated Artichoke Hearts, Gourmet Olives, Fire Roasted Red Peppers, Roasted Broccoli, Grilled Mushrooms, Caramelized Onions, and Marinated Grilled Eggplant.

ZUPPA

Ribollita

Fresh Vegetables and White Beans stewed in Chicken Broth with Bright Herbs finished with pieces of Garlic Focaccia.

Primi

Calamari Ripieni Ai Gamberetti - Squid Stuffed with a Crab and Shrimp Stuffing Braised in a Pomodoro Sauce.

Pasta

Funghi Risotto - Creamy Risotto with Tuscan Kale, Wild Porcini, Oyster and Chanterelle Mushrooms with Shaved Fresh White Truffles.

Secondi

Pancia O Bamborino - Braised Short Ribs with Chianti Reduction served with Grilled Vegetables and Basil Mashed Potatoes.

Branzino Patata - Pan Seared Potato and Pancetta Encrusted Sea bass served on a bed of Seasoned Spinach with Grilled White Asparagus.

Dolce

Budino di Cioccolata - A Rich Velvety Chocolate Pudding with assorted Italian Cookies and Fresh Whipped Cream.

Barbeque

Shrimp Cocktail

BBQ Chicken Endive Wraps

BBQ Pork Flatbread

Crisp Pork Belly with Sweet & Sour Onions

BBQ Sliders

Vegetable Crudités Display with Hand-Cut Potato Chips and Blue Cheese Dipping Sauce

Smoked Cheeses Display with Gourmet Crackers

SALAD OPTIONS

Tomato and Cucumber Salad

Seasonal Greens with Tomatoes, Pickled Onions, Cucumbers and Cornbread Croutons.
Buttermilk Blue Cheese Dressing and Basil Balsamic Dressing

Seasonal Fruit Salad with Poppy Seed Dressing

SIDE OPTIONS

Chipotle Baked Beans

Truffled Mac and Cheese

Confetti Slaw

Roasted Potato Salad

Braised Collard Greens with Bacon Cheddar Grits

Corn Pudding

Baked Sweet Potato Fries

Garlic Mashed Potatoes

Seasonal Roasted Vegetable Medley

ENTRÉE OPTIONS

Hot Smoked Salmon

Sliced Grilled Skirt Steak with Peppercorn Demi Glace

BBQ Chicken Breast with Roasted Corn and Pepper Salsa

Sliced Braised Beef Brisket with Pan Gravy Sliced BBQ Glazed Smoked Turkey

Pork Loin with Wild Mushroom Stuffing with Chipotle Tomato Sauce

Grilled Kabobs with Peppers, Onions and Cherry Tomatoes with a Roasted Red Pepper Sauce

Choice of Swordfish, Beef, Chicken or Lamb

Dry Rubbed Beef or Pork Spare Ribs with Honey Mustard Barbecue Sauce

Grilled Mahi Mahi with a Fresh Mango Salsa