Sample Seafood Appetizers

Shrimp wrapped in proiscuitto with lemon oil and chives
Grilled scallops with sautéed spinach and lemon zest
Seared grouper with a warm orange dill vinaigrette
Crispy chedder grit cake with grilled shrimp and bacon scallion salad
Salmon roulade with capers, dill and minced red onion
Crab cake “blt” with a lemon-dill mayo
Seared ahi with toasted sesame seeds and a hoisin plum sauce
Poached red snapper with cucumber tomato salsa and lemon zest
Grilled shrimp wrapped in leeks with a bacon vinaigrette,
Oyster ceviche with roated tomato and horseradish sauce
Skewers of fried shrimp with a homemade tartar sauce
Petite crab cakes with tri colored peppers and a lemon dill sauce
Skewers of grilled ahi tuna and pineapple with a soy orange glaze
Fried grouper bites with a warm lemon vinaigrette
Skewers of watermelon and seared ahi with a sweet wasabi vinaigrette
Bacon wrapped scallops with a lemon zest
Poached salmon bites served on a wonton with capers and a dill creme
Applewood bacon wrapped jumbo scallops
Proiscuitto wrapped shrimp skewers- sweet orange glaze
Corn fritter of jumbo lumped crab, chives, and creme fraiche
Fried and skewered local oysters with wasabi aioli and toasted sesame seed
Corn fritters with grilled shrimp served with a tomato and avocado relish
Marinated local shrimp wrapped in snow pea pods and lemon oil
Shrimp and cheddar cheese grit cake with crisp bacon and scallions
Seared tuna on rice wafers, wasabi mayo, and thinly sliced sweet peppers

Sample Meat and Game Appetizers

Seared pork croquettes with sweet balsamic BBQ sauce
Grilled asparagus wrapped in crisp proiscuitto with sea salt and lemon
Caesar salad spring rolls with arugula, grilled chicken, tomatoes, and petite croutons
Beef tenderloin roulade with blue cheese mousse and sunflower sprouts
Grilled chicken with olive and artichoke tapenade
Grilled chicken with served on mini open faced biscuits with a sundried tomato pesto
Fried quail breasts with peach chutney and fried sage
Skewers of beef tenderloin with a horseradish creme and balsamic drizzle
Skewers of flank steak with a blue cheese mousse and chopped chives
Fennel rubbed flank steak bites with arugula pesto, bacon, and balsamic reduction
Petite beef tenderloin with sautéed local mushrooms and red wine reduction
Stella blue cheese crostini with shaved rare beef and sunflower sprouts
Spicy Thai beef wraps with Bibb lettuce and a spicy chili and lime dressing
Miniature Beef Wellington with a wild mushroom duxelle and fresh thyme
Herbed Boursin crostini with thinly sliced rare beef tenderloin and cracked black pepper
Beef tenderloin roulade with a blue cheese mousse and sprouts
Beef and portabella skewers, blue cheese mousse and chives

Plant Based Appetizers

Goat cheese fritters with a honey-peach jam finished with toasted pistachios

Grilled bread with wild mushrooms, caramelized onions, scallions, and brie

Open faced parmesan biscuit with tomato chutney, grilled eggplant, and crumbled feta

Rosemary grilled bread with roasted garlic and Brie

Manchego wrapped with grilled leeks and a fig preserve

Beet and goat cheese tart with chopped chives and honey

Skewers of red beets, yellow beets and a chilled goat cheese drizzle

Eggplant roulade with fontina with a toasted pecan and arugula pesto

Baby vegetable skewers; baby squash, zucchini, crimini mushrooms, and cherry tomatoes with a basil pesto

Caramelized onion tarts; rosemary creme and toasted pistachios

Local beet salad; red and yellow beets with goat cheese drizzle and micro greens

Grilled bread topped with portabella mushrooms, caramelized onions, crumbled blue cheese and fresh thyme

Eggplant roulade; with leeks, and herbed goat cheese

Caprese skewers; red and yellow tomatoes, fresh basil, and a balsamic reduction

Pickled okra with goat cheese

Brie and asiago bruschetta; Asiago, parmesan, dried apricots, and toasted pecans

Grilled Belgium endive spears; blue cheese and roasted red peppers

White cheddar mac and cheese bites

Fried green tomato bites with pimento cheese 

Salads

Mix greens with roasted portabellas, blue cheese, toasted pecans, and a sweet basil vinaigrette

Salad of mixed greens with oven roasted tomatoes,  caramelized onions, homemade garlic croutons, and a parmesan dressing

 Caeser salad with grilled chicken, edamame, local tomatoes, shaved parmesan,

 Spinach with caramelized onions, grilled shrimp, and a bacon  and sauted shallot vinaigrette

 Citrus salad of orange and grapefruit sections, candied nuts, shaved fennel, and a red pepper vinaigrette

 Spinach salad with grilled portabella mushrooms, artichokes, toasted walnuts, and a roasted tomato vinaigrette

 Seared ahi slices served on a bed of arugula with minced red onion,  seared edamame toasted sesame seeds, and a creamy wasabi dressing 

Non Green Salads

Grilled asparagus with toasted pine nuts, heirloom tomatoes and a balsamic reduction

Poached salmon salad with minced red onions, lemon zest, dill and a caper creme

Slow roasted portabella with roasted red peppers, fresh thyme, and goat cheese

Caprese salad of tomatoes, basil, and fresh mozzarella with a balsamic reduction

Pickled shrimp salad with cucumbers, caramelized red onions, fresh thyme, and roasted tomato vinaigrette

Yellow and red beet salad with goat cheese, toasted pistachios, watercress and a sweet lemon vinaigrette

Salad of cucumbers, sliced red onion, and a creamy dill dressing

Smoked chicken salad with craisins, toasted walnuts, and a tarragon aioli

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