Olivia + Alec

” Classic City Catering was the absolute best to work with! We were stunned all the way from the beginning! It started with a beautiful tasting menu at their facility before our wedding, and we still talk about that day and how delicious the food was.

For the actual wedding day, we were blown away. Our guests talked about the food for months following our reception. David and his team worked so diligently with our planner and made the entire thing such a breeze for us. He was so organized and very calm and collected (exactly what you need on your wedding day!). They did not disappoint! We are super thankful for Classic City Catering! ” – Olivia

~Wedding Professionals~

Catering: Classic City Catering  | Photography: Leslie Hollingsworth | Planner: Jenna Laine Weddings | Floral Designer: Wildflowers Fairhope | Bridal gown: Lela Rose via Ivory and White Boutique
Bridesmaids: Bari Jay via Bella Bridesmaids | HAMU: Amy Jones | Invitations: Weezie B Designs |  Calligraphy: Southern Calligraphy | Ceremony venue: St. Francis at the Point | Reception Venue: private Residence | Cake Artist: Couture Cakes | Rentals: SOHO Events and Rentals | Reception music: Compozitionz | Transportation: Gulf Coast Tours | Lighting: Willow Bridges


~ Passed Hors D’oeurves~
Skewered Sweet and Spicy Shrimp Drizzled with Mint-Cilantro Chimichurri
~Tuna Two Ways~
Tartare on a Wonton Crisp (Half Cucumber) with Ginger, Wasabi Aioli and Caviar
~Stuffed Mushrooms ~
Duck Sausage | Brie and Wild Mushroom | Vidalia Onion
~Charcuterie, Cheese, and Pickled Vegetable Cups~
Flatbreads and Crostinis

~Oyster Bar Three Ways~
Raw Oysters on the Half Shell
Ketchup, Horseradish, Lemon Wedges, Tabasco, Cocktail Sauce, and Saltines
Strawberry Mignonette
Grilled Oysters with a Citrus Saffron Beurre Blanc and Shaved Parmesan
Cornmeal Crusted Oysters with Cocktail and Tartar
French Bread and Saltines

~Soup Shot Bar~
Fire Roasted Red and Yellow Tomato Soup with Gourmet Grilled Cheeses
Crab Bisque with Crème Fraiche and Skewered Blue Crab Cake

~Cocktail Supper~
Lambchop Lollipops Topped with Herb Goat Cheese and Hot Pepper Jelly
Pecan Smoked Beef Tenderloin
Peppercorn Béarnaise, Shiitake Mushroom Demi-Glace and Mustard Horseradish
Heirloom Tomato, Asparagus Tips, Buffalo Mozzarella and Basil Chiffonade with Balsamic Vinaigrette
Tiny Twice-Baked Yukons
Buster Soft Shell Crab Tossed in a Pecan Sage Brown Butter
Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette
Curry and Romesco
Tiny Yeast Rolls and Croissants with Flavored Butters

Client to Provide Cake
~Groom’s Desserts~
Demitasse Double Vanilla Creme Brulee with Raspberry
~Petite Hand Pies~
Coconut Cream, Chocolate Pecan and Bitter Sweet Chocolate with Pink Sea Salt

~Late Night Station~
Kobe Cheeseburgers with Carmelized Onions and Bacon
Yukon Fries and Sweet Potato Barrells with Ketchup and Truffle Aioli