Here are some wonderful accompaniments to consider when you plan your next event:

Passed Hors D’oeuvres

• Phyllo Tarts filled with Fresh Lump Crab Meat marinated with ginger and lemongrass
• Seared Lollipop Lamb Chops with Fresh Mint Pesto passed on a bed of Herbs
• Mini Tartlets of Roasted Red Pepper, Fresh Mint, and Goat’s Cheese
• Miniature Bruschetta
• Homemade Sweet Potato Biscuits with Smoked Honey Ham
• Blue Cheese and Scallion Miniature Quiche

Displays

• Carved Ice Vodka and Seafood Bar: A Carved Ice Wine Rack Displaying an Assortment of Chilled Vodkas and a Ice Bar Display including Caviar, Dill Smoked Salmon, Calamari Salad, Seaweed Salad, Assorted Sushi, Cevichee, Baby Blue Crab Claws, Vodka Soaked Grape Tomatoes, Lemons, Capers, and assorted condiments.
• European Cheese and Bread Display: Whole and Cut Cheeses including Brie, Gouda, Havarti, Apricot Stilton, Sage Derby, Double Gloucester and Stilton, and Truffle Tartufo with Fresh Baked Octavia, Ciabatta, Sourdough, Lavosh, Pumpernickel, and French Loaves.
• Sweets Display: Rich Chocolate Fondue with Fresh Fruit and Lady Fingers, Pecan Tarts, Linzer Tarts, Gourmet Petit Fours, Chocolate Cordial Cups and European Coffees.
• Southern Shrimp and Grits: Creamy Stone-ground Yellow Grits with Spicy Tasso Ham, Red and Green Peppers, and Shrimp in a Spicy Cajun Sauce
• Hot Artichoke Dip: A Rich Warm Artichoke Spread served with fresh baked Crostini, pita chips, and lavosh
• Iced Seafood Display: Carved Ice Seashells filled with Jumbo Shrimp Cocktail, Crawfish, and Crab Claws
• Grilled Summer Vegetables: Fresh Local Vegetables Marinated and then grilled to perfection, including Eggplant, Artichokes, Tomato, Zucchini, Squash, Portobello Mushrooms, Red and Yellow Peppers.
• Tropical Fruit Display: Fresh Cut and Whole Tropical Fruits Displayed and Garnished with the Chef’s Hand-Carved Fruit Garnishes and our delicious Gran Marnier and Chocolate Whipped Cream.

Attended Stations

• Shrimp and Scallop Sambucco: An attended sauté station with fresh shrimp and scallops sautéed in butter, garlic, and herbs then finished with a Flambé of Sambucco.
• Sauté Station of Fresh Baby Asparagus and Shitake Mushrooms prepared to order with butter, garlic, oyster sauce, and white wine.
• Beef Tenderloin Carving Station: Succulent Aged Beef Tenderloins that have been marinade in our own unique blend of seasonings and then perfectly grilled and sliced to order. The finest beef available with fresh baked rolls and assorted condiments.
• Carving Station with Dijon and Herb Encrusted Pork Tenderloin and Chicken Roulade
• Low Country Crab Cakes: Sauté Station with Handmade Carolina Crab cakes and our Jalapeno Remoulade cooked to order.
• Dessert Flambé Station: Includes Cherries Jubilee, Bananas Foster, and Assorted Crepes all prepared to order and served flaming.