Hors D’Oeuvres

Buffet & Stations

 

 

Passed Appetizers

Lump Crab Cakes on a spoon, Cajun aioli

Grilled Molasses BBQ Pork Tenderloin Brochette, smoked corn remoulade

Herbed Scallops, white truffle sabayon

Curry Chicken Bits   

 

Entrees

Station # One

Local Shrimp and Grits with sherry kielbasa cream sauce, shredded cheese and candied bacon

 

Station # Two

Chicken and Waffles drizzled with Southern pecan bourbon syrup

Southern Mom’s Mac and Cheese

 

Station # Three

Slow Roasted Beef Short Ribs Sliders,

Crack Southern jam, fontina cheese

and sautéed sweet Vidalia onions on a soft roll

 

Station # Four

Scalloped Sweet Potatoes

Asparagus Coleslaw

Grilled Backyard Pickled Veggies

(zucchini, squash, mushrooms, onions & peppers)​