Olivia + Johnny

“Olivia and Johnny were married in a private, immediate family only on Friday, Nov 19th at Old Christ Church.

On Thursday, they welcomed out of town guest with a welcome reception at beach house rental. Classic City came out on Thursday and set up the bar and lights on the deck. This was great! House guest had access to bar for the duration of wedding weekend.

Saturday, Nov 20th -wedding reception at beach rental. Classic City provided tables, chairs and linens. Bartenders/servers and supervisors were great. Everything was set and ready to go for the party. The food could not have been any better. Guest are still raving over the menu. “Best scallops I have ever eaten”. “That grouper was phenomenal “. “It will be a long time until anyone tops this party”. “I have never been to such a great party”. “Best tomato soup I’ve ever eaten”. “I could make a meal out of the rice it’s so good”. Just a few of the comments……..

We gave David free reign on menu and he did not disappoint. Our family likes to eat and we knew from the get go that we wanted to focus on having the best food experience for our guest. We succeeded:) thanks to Classic City Catering!!” -Nichole

~Wedding Professionals~

Photography: Melissa Wilson Photography | Hair: Whitney Sharp | Make up: First City Beauty | Flowers: Celebrations | Music: Ceremony-Christina Clark | Reception- The Steel Drum Guy | Alpha-lit Pensacola | Reception: Paradise Beach Rentals: 1008 Ariola Drive


~To Be Passed~

~Tuna Two Ways~

Tuna Tartare with Seaweed Salad, Pickled Ginger, Wasabi Aioli and Caviar

Wonton Crisp | Cusabi Cucumbers


Warm Pesto, Roasted Pepper and Buffalo Mozzarella

Pimento Cheese | Jalapeno | Pickles | Pepper Jelly

Pot Stickers and Spring Rolls with Spicy Peanut Sauce | Black and White Sesame Sweet and Sour Sauce

~Sea Station~

Jumbo Boiled Shrimp with Cocktail & Remoulade

Seared Sea Scallops with Mint-Cilantro Chimichurri

Whole Smoked Snapper Tomato Herb and Tropical Fruit Salsa

Crostini and Flatbreads

Buster Soft Shell Crabs Tossed in a Pecan Sage Brown Butter

~Oysters Two Ways~

Rockefeller with Nueske’s Lardon and Meyer Hollandaise

Citrus Saffron Beurre Blanc with Shaved Parmesan and Cornbead Crumble

~Soup Bar~

Fire Roasted Red and Yellow Tomato Soup with Gourmet Grilled Cheeses

Chicken and Sausage Gumbo with Wild Rice

Jalapeno Corn Muffins and Hot Sauces

Cornmeal Crusted Oysters Po Boy with Brie, Creole Tartar & Micro Greens

~Griddles & Grills Station~

Moser Salad of Wild Greens with Red Onions, Sliced Strawberries, Toasted Walnuts,

Blue Cheese and Crostini with a Raspberry Vinaigrette

Pepper Crusted Beef and Portabello Mushroom Skewers with Sundried Tomato & Mustard Horseradish

Sesame and Teriyaki Chicken Skewers with Mango Currant Chutney

Pineapple with Honey and Toasted Coconut

Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette

Curry and Romesco Sauces

Rustic Breads & Rolls with Evoo & Za’atar

Fried Green Tomatoes with Tomato Ginger Jam

~Brides Cake~

Client to Provide Cake

~CCC Grooms Dessert~

Classic Bread Pudding with Whiskey and Lemon Sauces

Bittersweet Dark Chocolate Truffle Tart with Violet Sea Salt

Key Lime Tarts with Citrus Whipped Cream & Lime Wedges

Bananas Foster Crème Brulee