Dave + Sarah

“First and foremost….fabulous….awesome….fantastic!  🙂 We would gladly recommend your catering team to ANYONE! Everything was so great, it is difficult to express it. It’s not only me, but every….single…person we had at the reception said the same EXACT thing.  They loved your food and the service and were impressed with how great the entire staff was!  Everyone kept complimenting how courteous the staff was…like hands down the best they had experienced! I wish I had gotten some pictures of all the cooking on site!  It was crazy amazing to see!  Thank you for making the evening so very fabulous!!!” – Cheers! Dave and Sarah

~Wedding Professionals~

Wedding Planner – Megan K. Events | Ceremony and Reception Venue – Carillon Beach Ceremony Contact – Avis |Officiant – Pastor Tim Payne | Florist and Rentals- Showtime Events | Hair: Kat Scotch | Makeup: Gallant Glam, Ellie Dinev | Photographer – Rachel with Aislinn Kate Photography | Videographer – Mark Akins, Skylight Wedding Films | Ceremony + Reception DJ – Marty Stanovich| Catering and Bar – Classic City Catering, David Penniman | Cake – Betty Weber | Send-off vehicle – A Bride’s Ride – Convertible Packard | Transportation for Bridal Party – 654 Limo

Cucumber Water
Hibiscus Berry Tea
Classic Lemonade with Lemon and Lime Wedges

~Signature Drinks~

Paloma | Southern Magnolia | Deep Blue Sea

~Fruit and Cheese Display~
Shaved Imported and Domestic Wheels of Cheese
House Tortas, Brie en Croute and Cheese Rings
Grapes, Dried Fruits, Nuts, and Apple Wedges
Crackers, Flatbreads, Crostini, Bagel Chips and French Rounds
~Charcuterie ~
Selection of Cured Meats, Olives, House Patés, Jams, Coarse Ground Mustard, East Hill Honey and Pickled Vegetables
To Include:
Hummus with Feta, Pinenuts, Pitas and Flatbreads
Artichoke and Spinach Soufflé with Giant Colored Corn Chips and Sour Cream Salsa
Cranberry and Walnut Baked Brie
Crackers and French Rounds

~Sea Station~
Jumbo Boiled Shrimp and Red Crab Claws with Cocktail Sauce | Meyers Remoulade
Seared Sea Scallops with Mint-Cilantro Chimichurri and Tropical Fruit Salsa
Tuna Tartare with Wonton Strips, Ginger, Wasabi Aioli and Caviar
Miso Marinated Cucumber and Seaweed Salad
~Oyster Two Ways~
Baked Oysters Bienville and Rockefeller with Hollandaise
Lemon Wedges, Tabasco, Cocktail Sauce, and Saltines

~Cocktail Supper~
~Southern Comfort~
Pulled Fresh BBQ Ham
Red and Clear Carolina Sauces and Barbecue Apple Butter
Chicken Tenders with Peach Chutney and Creole Honey Mustard
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
Black- Eyed Peas with Country Ham
Heirloom Greens with Pepper Sauce
Deviled Eggs with Bacon and Green Onion
Watermelon, Cucumber and Mint Salad with Feta
Homemade Biscuits and Rolls

~Small Plates Buffet~
Chopped Classic Wedge with Heirloom Tomatoes, Applewood Smoked Bacon,
Shaved Red Onion, Candied Pecans, Blue Cheese and Balsamic Drizzle
Tuscan Chicken Au Poivre with Mango Currant Chutney
Baby Lamb Chops with Alabama Goat Cheese and Seven Pepper Jelly
Butternut Squash | Wild Mushroom Ravioli with Pecan Sage Brown Butter
Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette
Curry and Romesco
Tiny Yeast Rolls with Flavored Butters

Client to Provide Cake
Coffee with Cream, Sugars and Chantilly

~Passed Late Night Snacks~
Kobe Beef Sliders with Aged Cheddar Cheese
Yukon Gold French Fries with Ketchup