Haley + Dalton

 

WEDDING PLANNER: Megan K. Events | PHOTOGRAPHY: Aislinn Kate Photography | GETTING READY: So Gourmet | CEREMONY: Artel Gallery | RECEPTION: 5Eleven Palafox  |  VIDEOGRAPHY: Momentus Films | FLOWERS: Fiore | CEREMONY MUSIC: John Riple | BAND: Prime Time Entertainment | OFFICIANT: Ed Walborsky | CAKE: Betty Weber | TENT: SOHO Events & Rentals | RENTALS: Port City Rentals |LIGHTING: Willow Bridge | DRAPING: Wedding Walls | MAKE UP: Nikki at Delta Beauty | HAIR: Kim Nelson at Hair & CO and Volumeone | WEDDING GOWN DESIGNER: Modern Trousseau |WEDDING GOWN BRIDAL SHOP: The White Magnolia (TAMPA) | BRIDESMAIDS DRESS SHOP: BHLDN | GROOM’S SUIT SHOP: Gents Formalwear | INVITATIONS: Ginger Benderlive | EVENT PAINTER: Jay Martin | CATERING: Classic City Catering

“I cannot say enough great things about Classic City Catering, David, and his team. They truly went above and beyond to make my husband and I’s NYE wedding weekend beyond perfect. Not only was our food a 10/10, but their team was as well. They were professional, enthusiastic, hardworking and talented. Also, not only did David (owner) deliver on our rehearsal dinner and wedding food, but he worked diligently with all of our vendors to design and put together our venue. We owe so much of our magical night to him and his team. My husband and I so look forward to using CCC on any and all future events.” – Haley, the Bride

 

-Menu-

Passed Hors D’oeurves

Fried Oyster and Warm Brie Baguette with Creole Tartar Sauce

Tuna Tartar on a Wonton Crisp with Ginger, Wasabi Aioli and Caviar

Shrimped Wrapped in a Snow Pea with Creole Honey Mustard

-Phyllo Tart-

Goat Cheese, Sundried Tomato, Roasted Red Pepper and Pesto

Pimento Cheese with Hot Pepper Jelly and Spicy Pickles

Heirloom Tomatoes, Buffalo Mozzarella and Basil Chiffonade with Balsamic Drizzle

Seafood Station

-Oysters Two Ways-

Raw Oysters on the Half Shell

Grilled Oysters with a Citrus Saffron Beurre Blanc and Shaved Parmesan

Ketchup | Horseradish | Lemon Wedges | Tabasco | Cocktail Sauce | Saltines

Ceviche, West Indies Salad with Fresh Avocado

Whole Smoked Grouper

Tomato Herb and Tropical Fruit Salsas, Crostini and Flatbreads

Blue and Red Crab Claws

Cocktail Sauce and Meyers Remoulade

-Salmon and Caviar-

House Smoked Salmon with Pink Peppercorn Mayonnaise and Mustard Sauce

Fingerling Potatoes Filled with Herb Sour Cream and Caviar

Bermuda Onion and Caviar Pie

Toast Points | Pumpernickel Rounds | Bagel Chips

Soup and Salad

-Soups-

Fire Roasted Red and Yellow Tomato

Seafood Gumbo with Wild Rice

Turtle Soup with Sherry

Gourmet Grilled Cheese | Jalapeno Corn Muffins | Various Hot Sauces

-Salads-

Moser Salad of Wild Greens with Red Onions, Sliced Strawberries, Toasted Walnuts, Blue Cheese and Crostini with a Raspberry Vinaigrette

Mixed Baby Greens, Citrus, Avocado, Red Onions, Sweet and Spicy Pecans with a Red Jalapeno Lime Vinaigrette

Kale Caesar Salad with Warm Pumpernickel Croutons and Shaved Parmesan

Small Plates

Slow Roasted Beef Short Rib with Red Wine and Wild Mushroom Ragout

Tuscan Grilled Chicken Piccata | Marsala

Triple Gratin

Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette

Curry and Romesco Sauces

Tiny Yeast Rolls with Flavored Butter

-Grits Bar-

Creamy Garlic Grits

Black-Eyed Peas with Country Ham

Shrimp and Yellow Tomato Grillades

Spinach with Caramelized Onions and Wild Mushrooms

Aged Cheddar Blend | Smoked Gouda | Crumbled Blue Cheese

Dessert

-Flambe-

Banana Foster Flambe with Vanilla Bean Ice Cream

Coffee with Cream, Sugars and CHantilly

Late Night Snacks

French Fries in Paper Cones