Natalie + Grady - Classic City Catering

“We are beyond thankful for your hard work, creativity, partnership, and time to make this the best wedding of our lives!!!” – Nat

~Wedding Professionals~

~Menu~

~Pre-Ceremony~

Client to Provide Boat in Mini Bottled Water, Beer or White Claw

~ Passed Hors D’oeurves~

Tuna Tartare on a Wonton Crisp | Cucumber and Miso Marinated Cucumber with Ginger, Wasabi Aioli and Caviar (RGF)

Mini Beef Filet with Horseradish Cream on a Croustade

~Fried Green Tomatoes Three Ways~

Candied Pork Belly, Basil Lime Mayo and Microgreens

West Indies Salad Topped with Fresh Avocado

Tomato Ginger Jam

~5:45 PM – Call to Dinner~

~To Be Preset~

(Glasses: Water, Wine, Champagne, Client’s Napkins (Tied in knot), Client’s Menus- No Chargers)

Water with Lemon Wedges on the Table

Wine Served Table Side

Champagne for Toasting – Served Table Side

Preset: Dessert Spoon and Fork.

~6:10 PM – CCC to make Bride and Groom Plates~

~Stations~

(Plates and Flatware are at the stations)

~Griddle and Grills~

Cucumbers, Tomatoes, Onions, Olives,

Pepperoncini Peppers, Feta Cheese, Sea Salt and Cracked Black Pepper in a Greek Vinaigrette

Whole Smoked Snapper or Grouper

Tomato Herb and Tropical Fruit Salsas, Crostini and Flatbreads

Roasted Jalapeno and Corn Johnny Cake with Cilantro Crème Fraîche

Grilled Oysters with a Citrus Saffron Beurre Blanc and Shaved Parmesan

~Southern Comfort~

Chicken Tenders

Peach Chutney, Creole Honey Mustard, Buttermilk Herb, Carolina Barbeque

Four Cheese Baked Macaroni with Seasoned Bread Crumb Topping

Toppings: Applewood Smoked Bacon | Blue Cheese, Green Onions, Diced Tomatoes and Roasted Peppers

Heirloom Greens with Pepper Sauce

Watermelon Fingers

~Dessert and Toast @ ~

Client to Provide Cake from Craft Bakery

Coffee with Cream, Sugars and Chantilly