Passed Hors d’oeuvres & Displays.......................................................6

PASSED HORS D’OEUVRES

Hot Canapes

Apple and Blue Cheese en Phyllo 6 per piece Crab Beignets with Lemon Aioli 7 per piece Mini Crab Cake with Spicy Rémoulade 7 per piece Filet Wellington with Black Pepper Demi-Glace 9 per piece Fried Oysters with a Creole Mustard Hollandaise 7 per piece Tempura Shrimp with Sweet Chili Sauce 8 per piece Fried Goat Cheese with Red Pepper and Apricot 6 per piece Tomato Tart with Feta and Oregano 5 per piece Fried Green Tomato with Pimento Cheese 6 per piece Cleaver-Chopped Chicken with Melted White Cheddar Mini Sandwich 7 per piece

Grit Cake with Cajun Shrimp 8 per piece

Chicken and Waffle Bites 9 per piece

Pork Belly with Pickled Onion and Dijon Aioli on a Wonton 7 per piece

Duck Confit Blini, Chive Crème Fraiche, Radish 8 per piece

Pimiento Cheese and Smoked Bacon Tart 6 per piece

Collard Green Hushpuppies with Creole Aioli 5 per piece

D I S P L AY S

European Selection of Cheeses and Charcuterie including Finocchiona, Speck, Artisan Salami, Pate, Drunken Goat Cheese Clemson Blue Cheese, Brie en Croute with French Baguette 24 per guest

Petite Savory Pies: Shepard’s Pie, Turkey and Cranberry Pot Pie Eggnog Quiche, Tomato and Goat Cheese Pie 24 per guest

Grilled Vegetables with Hummus Tzatziki, and Pita Chips 22 per guest

S T A T I O N S

Chilled Seafood Station 32 per guest

Poached Shrimp with Cocktail Sauce and Lemon Oysters on the Half Shell with Horseradish and Hot Sauce Marinated Crab Claws with Hot Pepper Mignonette

Slider Station 30 per guest All Served with, Bibb Lettuce, Tomatoes, Sweet and Spicy Pickles and Kettle Chips

(Kindly Select Three) Roast Pork with Garlic-Jam BBQ Sauce Mini Crab Cake with Spicy Remoulade Braised Short Rib with Pickles, Cheddar Cheese, Dijonnaise Fried Chicken Breast with Comeback Sauce Blackened Local Catch with Roasted Tomato Aioli

Grilled Cheese Station 20 per guest All Served with Sweet and Spicy Pickles and Kettle Chips

(Kindly Select Three) Camembert Grilled Cheese with Prosciutto and Apple Three-Cheese Blend with Honey Butter on Toasted Brioche Traditional Cheddar Cheese on Thick Sliced Country White Bread Pimiento Grilled Cheese on Sourdough Chili Flakes

Pizza Station 25 per guest

(Kindly Select Three) Bacon, Roasted Red Pepper, Cheddar, Green Onion Mushroom & Spicy Marinara Roasted Shiitake, Kale, Truffle Salt, Mozzarella Parmesan Cream Roasted Tomatoes, Fresh Mozzarella, Basil Pesto BBQ Chicken, Grilled Red Onion, Scallion, White Cheddar Cheese

Macaroni and Cheese Station 32 per guest

Aged Cheddar Macaroni & Cheese Pimiento Macaroni & Cheese Parmesan Mornay Macaroni

(Mix-Ins) Andouille Sausage, Blackened Chicken, Garlic Shrimp, Scallions Chili Flakes, Roasted Mushrooms, Caramelized Onions

S T A T I O N S

Salad Station 25 per guest

Baby Spinach, Candied Bacon, Crumbled Clemson Blue Cheese Spiced Pecans, Creamy Apple Cider Dressing Local Petite Greens, Belgian Endive, Granny Smith Apples Salt Roasted Beets, Pomegranate Vinaigrette Fresh Baked Bread Basket including Rosemary Bread, French Baguette Cranberry Baguette, Honey Butter, House Preserves

Steak House Cuttings 200 per station based on 75 guests per station Chef attendant required for carving stations

Thyme and Garlic Roasted Prime Rib with Fricassee of Wild Mushrooms 50 per guest

Roast Leg of Lamb with Mint Jus 50 per guest

Broiled Side of Local Catch Amandine on the Shell with Meunière Butter and Lemons 42 per guest

Broiled Salmon Filet with Lemon Caper Beurre Blanc 40 per guest

Herb Roasted Beef Tenderloin with Béarnaise and Thyme Jus 48 per guest

Baked Salmon en Croute with Dill Cream Sauce 38 per guest

Togarashi Seared Ahi Tuna, Wasabi and Ponzu Sauce 42 per guest

Bourbon Brined Pork Tenderloin, Spiced Apple Chutney 34 per guest

QuailDucken: Quail, Duck and Chicken Breast Stack with Mushroom Jus 39 per guest

Accompaniments 15 per guest Chef attendant required for Carving Stations

(Kindly Select Three) Au Gratin Potatoes, Creamed Spinach, Rosemary Roasted Potatoes, Crispy Brussel Sprouts with Sorghum and Chile, Roasted Rainbow Carrots with Cranberry Ginger Glaze, Sweet Potato Puree