SEATED DINNER BUFFET PACKAGE

Prices Start at $26.95 for seated dinner buffet

PASSED HORS D’OEUVRES

Charleston-style crab cakes with a grilled corn relish

Sea scallops wrapped in smoke salmon in a citrus-ginger glaze

Smoked salmon rosettes with chive cream cheese

Caviar new potatoes with dill cream

Mini grill cheese sandwiches with a gorgonzola-tomato fondue

Assorted seasonal canapés

Mini muffaletta pinwheels with a Creole dipping sauce

Assorted Brochette topped with tomatoes & olives, Blue cheese and pears, and pesto and goat cheese

Proscuitto wrapped grilled asparagus spears with a red pepper dipping sauce

Vegetable spring rolls with sweet and sour dipping sauce

CHOICE OF ONE SALAD

South of France – Hearts of palm and

Artichoke hearts on European greens, tomato basil vinaigrette

Classic Caesar with Fresh Croutons and Shaved Parmesan

California Salad – Baby mixed greens with mango and toasted almonds with a raspberry vinaigrette

Pacific Rim – Baby field greens with Avocado, mushrooms and onions in a sesame-ginger dressing

Savannah Salad – Red leaf and romaine lettuces with candied pecans and blue cheese crumbles with port wine vinaigrette

CHOICE OF THREE STARCH AND VEGETABLE

Rice Charleston – Herbed rice scattered with peas and chopped pecans

Roman Potatoes – Red bliss potatoes roasted with olive oil and rosemary

Cheesy Au Gratin Potatoes

Moroccan Couscous – Tossed with raisons and almonds

Herb-mashed Yukon gold potatoes

 Rosemary mashed sweet potatoes

Buttered fingerling potatoes

Parleyed new potatoes

Cuban Sweet Potatoes

Saffron Rice

Rice Pilaf

Buttered Egg Noodles

Dilled Baby Carrots

Bouquet of Spring Vegetables

Gingered Sugar Snap Peas and Carrots

Ratatouille Style Summer Vegetables

Green Beans Almandine

Sautéed Summer Vegetables

Southern Style green beans

Herbed julienne vegetables

CHOICE OF TWO DISPLAY ITEMS

Cascade of the seasons best fruits

Assorted international and domestic cheeses with assorted crackers

Anti-Pasta display – European meats and cheeses and marinated vegetables

Pesto-layered cheese torte with sliced fresh French bread

Shrimp cocktail display

Mediterranean Greek pasta salad

Grilled seasonal vegetables with a balsamic vinaigrette and shaved Romano

Cheesy artichoke and spinach dip with pita points

Decorated smoked salmon and crab dip with assorted crackers

“Awesome Blossom” vegetable display with red pepper dip

Whole smoke salmon with capers, lemon, chopped red onion and cream cheese with toast points

Gingered Neufchatel torte with dried fruit and Marsala – bagel chips

CHOICE OF TWO ENTRÉE ITEMS

Grilled breast of chicken supreme with rosemary demi-glace

Boneless chicken breast in Marsala sauce

Thinly sliced beef London broil with a hunter sauce

Buttermilk breaded chicken tenders with honey mustard or barbeque sauce

Crab stuffed grouper with a white wine butter sauce

Pan-seared grouper with a tomato-basil butter sauce

Seared salmon with a fresh dill cream sauce

Grilled mahi-mahi with a mango salsa

Blackened pork tenderloin with a balsamic onion relish

Herb slow roasted pork loin with a bourbon-pepper sauce

Pirogies with slow roasted summer vegetables

Penne pasta with vodka sauce, mushrooms, peppers and onions

ADD CARVING STATION OPTIONS

Slow roasted turkey breast with a cranberry chutney

Brown sugar glazed spiral cut ham with Vidalia-peach preserves

Herbed slow roasted pork loin with Honey Dijon sauce

Beef Wellington with Chateau-briand sauce

Grilled and roasted beef tenderloin with rolls and condiments

Slow roasted herbed prime rib of beef with natural jus

Reception Style Buffet Selections

DELUXE  RECEPTION

Carved Tenderloin of Beef served with Dijon and horseradish sauces, rolls and condiments

Mixed vegetables off the grill dressed with balsamic vinaigrette

Carved melon boats and baskets filled with the season’s best berries and fruits

Anti Pesto platter with mixed cheeses and French and Italian cured meats, olives and marinated vegetables

Chilled shrimp in ice with cocktail sauce

Brie cheese in puff pastry with assorted nuts and preserves, comes with assorted crackers

Charleston crab cakes topped with a grilled corn relish

Cheesy artichoke and spinach dip with toasted pita chips

Greek bow-tie pasta salad

SUPREME RECEPTION

Carved top round of beef with rolls and condiments

“Awesome Blossom” vegetables with homemade buttermilk dressing

Season’s best fruit with a warm chocolate fondue

Assorted domestic and imported cheeses with assorted crackers

Grainy Dijon and wine marinated chicken and vegetable kebabs

She- crab style crab dip with toasted French bread slices

Vidalia onion strudel

Miniature assorted quiche

CLASSIC RECEPTION

Vegetable relish platter with shaved parmesan and gorgonzola cheeses

Cascade of fruits and berries with a raspberry dipping sauce

Chicken spring rolls with a Thai dipping sauce

Layered Pesto cheese torte with sliced French bread

Burgundy beef tips on buttered egg noodles

Grilled chicken breast with a portabella mushroom glaze

Classic Caesar salad with shaved parmesan and fresh croutons

SIMPLY SOUTHERN RECEPTION

Marinated fresh vegetable salad

Tropical fruit cheese torte scented with crystallized ginger and Marsala.

Seasonal fruit salad dressed with mint and honey

Southern style meatballs in a bourbon-pepper glaze

Buttermilk breaded chicken tenders with honey mustard or barbeque sauce

Optional Stations Available:

Martini Potato Bar:

Creamy whipped potato served with

Cheddar, blue cheese, chives, green onions, apple wood smoked bacon,

Sour Cream served in a martini glass

Pasta Station

Tortellini and Ravioli pasta served with tomato and Alfredo sauce

Mushrooms, onions, spinach, garlic and parmesan cheese

Sautéed to order

Shrimp & Grits

Fresh Jumbo Shrimp served

with Southern Style Grits in a Tasso Ham sauce

Fajita Station

Marinated Flank Steak, Charred Peppers & Onions, Soft Flour

And Hard Shell Tortillias, Diced Jalapenos, Pico de Gallo & Garden Fresh Salsa

Carving Station Available:

Including Chef’s Attendant

Top Round of Angus Beef

Rubbed with Sea Salt, Fresh Herbs, and Cracked Black Pepper

 with Horseradish and Whole Grain Mustard.

Slow Roasted Turkey Breast

Served with Dijon Mustard

Candy Glazed Slow Roasted Ham

Slow Cooked, with a Candied Glaze and

Accompanied by Mayonnaise and Spiced Mustard

Herb Grilled & Roasted Encrusted Pork Loin
Served with a Dijon Malaises

Grilled & Roasted Beef Tenderloin
Served with Dijon Mustard

Prices will be given to you at the time of scheduled tour of facility and meeting with Bob Cooper