Navigation
Hors d’oeuvres Samples
- Mini Jumbo Lump Crab Cakes with choice of Jalapeno Crema, Horseradish-Sriracha
- Flatbread Pizzas; Roasted Vegetable, Carmelized Onion, Bacon and Spinach
- Grilled Coconut and Pineapple Shrimp Skewers with Jerk Marinade
- Seared Scallops with XO sauce over roasted corn and sautéed spinach
- Client Favorite Barbeque Chicken Wonton Nachos
Dinner Buffet/Casual Dining Samples
- Strawberry Spinach Salad with House Made Candied Pecans, Goat Cheese, Dried Cherries, Red Wine Vinaigrette
- Honey-Glazed Salmon with Oyster Sauce
- Striped Bass with Capers and Hazelnut Brown Butter
Dessert Samples
- Raspberry Cheesecake Brownies with Chef Sandra’s Raspberry Jam
- Southern Peach Cobbler
- Canele French Mini Cake
Brunch Samples
- Summer Vegetable Frittata Garnished with Arugula
- Chicken and Waffles Topped with Fresh Berries and Whipped Cream
- Overnight Praline French Toast
- Watermelon Berry Salad with Fresh Mint and Lime
0 Comments
Write a Comment