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)
