|
~Pre-ceremony Beverages~
Iced Mini Bottled Water
~Passed Hors d’oeuvres~
Smoked Salmon with Capers, Caviar and Spicy Dill Sauce on Toast Points
Bacon and Roast Garlic Potato Cakes with Tomato Chive Cream
~Stuffed Mushrooms ~
~Vidalia Onion ~ Brie and Wild Mushroom~ Spinach and Artichoke ~
~Oyster Bar~
~Oyster Two Ways~
Raw Oysters on the Half Shell
Ketchup, Horseradish, Lemon Wedges, Tabasco, Cocktail, Strawberry Mignonette and Saltines
Rock Salt and Ice
Baked Oysters Bienville and Rockefeller with Meyer Hollandaise
~Stations~
~Salad Bar~
Kale Caesar Salad with Warm Pumpernickel Croutons, Fresh Parmesan and Romano Cheeses
Sugared Almond Salad of Sweet Lettuces with Sliced Strawberries,
Mandarin Oranges, Green Onions and Orange Vinaigrette
Chopped Wedge with Heirloom Tomatoes, Applewood Smoked Bacon,
Shaved Red Onion, Candied Pecans, Blue Cheese and Balsamic Drizzle
~Cocktail Supper Buffet~
Pecan Smoked Beef Tenderloin
Peppercorn Béarnaise, Shiitake Mushroom Demi-Glace and Mustard Horseradish
Citrus Seared Jumbo Gulf Shrimp Skewers
Tropical Fruit Salsa and Meyer’s Remoulade
Lambchop Lollipops Topped with Herb Goat Cheese and Hot Pepper Jelly | Mint Cilantro Chimchurri
Classic Chicken Tenders with Creole Honey Mustard and Spicy Peach Chutney
Tiny Twice Baked Potatoes
Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette
Curry and Romesco
Tiny Yeast Rolls with Butter
~Macaroni and Cheese Bar~
Four Cheese Baked Macaroni with Seasoned Bread Crumb Topping
Applewood Smoked Bacon | Conecuh County Grilled Sausages
Blue Cheese, Green Onions, Diced Tomatoes and Roasted Peppers
~CCC Dessert~
CCC Small Carrot Cake with Cream Cheese Frosting
~CCC Petite Cupcakes~
Devil’s Food, Carrot and Coconut
Coffee with Cream, Sugars and Chantilly
~Beverages~
Water with Citrus Slices
Fresh Brewed Iced Tea with Lemon Wedges, Sugars, and Fresh Mint
Classic Lemonade with Lemon and Lime Wedges
|
