Sample Seated Menu
Passed Hors d’oeuvres
Thai Chicken Salad
Crispy wonton cup, fresh coriander, sweet chile
Stuffed Medjool Dates
Goat cheese and toasted almonds
Blue cheese and candied pecans
Petite Sweet Onion and Herb Quiche
All butter pastry, emmentaler cheese
Shrimp Ceviche Cocktail
Shot glass presentation
Chile, orange, local melon
Zucchini Fritters
Herb crème fraiche
Crispy Risotto Arrancini
Ham, parmesan, sweet peas
Crispy Vegetable Spring Rolls
Sweet chili dipping sauce
First Course Suggestions
Boston Bibb Salad
Shaved fennel, orange
Feta cheese, toasted almonds
Honey citrus vinaigrette
Watermelon Salad
Baby greens, feta cheese, tomato, toasted almonds, lemon basil vinaigrette
Roasted Corn Salad
Romaine hearts, cherry tomato, crispy bacon, Vidalia onion, chili ranch dressing
Chilled Corn Soup (can be served without crab)
Basil oil, lump crab
Penne Pasta
Arugula Pesto, roasted roma tomato
Entree
Duo of Jumbo Lump Crab Cake and Slow Roasted Bistro Filet
Hand milled potato puree
Medley of blanched green beans and carrots
Cabernet demi glace and house made remoulade
Vegetarian Option
Sautéed Mushrooms with Garlic and Herbs
Hand milled potato puree, vegetable medley
Dessert
House Made Pound Cake Sundae
Vanilla icecream, warm chocolate ganache
Full coffee service and assorted teas will accompany dessert
