Stations

Specialty Menus

Menus are subject to taxes and gratuity.
Drop Off Menus are subject to a delivery fee.
Chafing dishes and personnel incur fees as well.

 

Wedding Menus

Weddings are what I really enjoy doing and I don't like to do pre-set menus. I like to find out what you're likes & dislikes are, and make it work for you, have fun, be creative & different. Thank you so much for considering myself & the Reilley Family.

Thank you, Chef Shawn Ross

 

Sample Wedding Menu 1

 

Passed Appetizers

Mini Shrimp and Grits in phyllo shells with kielbasa gravy

BBQ Pork Wontons with collard green dip

Seared Scallop in a spoon with truffle oil, sabayon roasted red pepper and portobello mushroom strudel, topped with balsamic syrup

 

Salad

Fresh mozzarella and garden ripe tomato basil oil and house-made balsamic dressing

 

Entrée

Grilled 8 oz. Beef Tenderloin, with port wine reduction, roasted lump crab cake with Cajun aioli, whipped Yukon gold potatoes and garlic green beans


 

Sample Wedding Menu 2

 

Passed Appetizers

Mini Lamb Chops with Boursin cheese and mint oil

Cold Tomato Soup with fresh basil and mozzarella grilled cheese

Bacon-wrapped Shrimp stuffed with Boursin cheese and lemon aioli

Duck Spring Rolls with plum sauce and pickled ginger

Salad

Layered strata with Prosciutto, artichokes and mushrooms baked in custard, plated with mixed greens, teardrop tomatoes and buttermilk herb dressing  

 

Entrée

Roasted Airline Chicken Breast with beurre rouge sauce and Roasted Lump Crab Cake with Cajun aioli, layered Yukon gold potatoes and gruyere and sautéed buttered asparagus

Weddings are subject to 9%tax and 20% gratuity

 

 

 

Lowcountry Shrimp Boils

 

Lowcountry Shrimp Boil #1

(Corn on the cob, new potatoes, peppers and onions with peeled local shrimp, cocktail sauce and lemons)

Molasses BBQ Slow Roasted Boneless Pork Shank

Mac and Cheese

Southern Coleslaw

Loaded Potato Salad

Corn Bread

Peach or Apple Cobbler with fresh cream

$32pp


 

Lowcountry Shrimp Boil #2

(Corn on the cob, new potatoes, peppers and onions with local shrimp, cocktail sauce and lemons)  

Southern Chicken Tenders with Creole Pecan Mustard

Southern Coleslaw

Loaded Potato Salad

Corn Bread

Peach or Apple Cobbler with fresh cream

$28pp

 

 

 

The Holiday Menu

 

Appetizers

Jumbo Shrimp Cocktail

Roasted chopped Pork with Crack Jam & Provolone Cheese

(on a Buttermilk Biscuit on Large Side Zucchini Slaw)

Deviled Eggs

Assorted Fruit and Cheese

Sesame Chicken Kebabs & Pineapple Teriyaki Sauce

Assorted Cookies

(min 25 people)

29pp + 9% tax + 20%Gratuity

 

Drop Off

Shrimp Cocktail

Sliced Glazed Ham and Grilled Chicken with Chardonnay

(Choice of one starch)

Choice of Potatoes Au Gratin or Mac and Cheese

Garlic Green Beans

Green Salad

Rolls and Condiments

Assorted Cookies

 (min 25 people)

$29pp  + 9% tax + 20% Gratuity
 

Carving Station

Shrimp Cocktail

Sliced Glazed Ham

Roasted Turkey Breast with Cranberry Chutney

White Macaroni and Cheese

Roasted Veggie Display

Rolls and Biscuits

Choice of Salad

Condiments

Assorted Cookies and Pie

 (min 30 people)

Market Price

 

 

Full Meals
5 Course Meal

 

Appetizer (choice of one)

Shrimp cocktail or cheese display, or crudité

&

Salad (choice of one)

Spinach, Caesar or house salad

&

Sides (choice of two)

 

Entrées (choice of two, includes rolls and butter)

Slow Roasted Carved Beef

Herb Sirloin with Au Jus and Horseradish

or

Glazed Ham, Creamy Chicken Royal or Bourbon Glazed Turkey  Breast with Sun-dried Cranberry Compote

 

Chef’s Dessert Choice

$34 + 9% tax + 20% Gratuity
 

Full Custom Holiday Dinner

 

Choose Your Own Menu:

(Served with rolls, biscuits, butter and deviled eggs)

 

Appetizers (choice of 2)

Jumbo Shrimp Cocktail

Fruit and Cheese

Baked Brie En Croute with Peach Chutney and Rye Points

House Salad with choice of two dressings

Ginger Seared Chicken Kabobs drizzled with Miso Reduction

 

Sides (choice of 2)

Sweet Potato Casserole with Brown Sugar, Strudel and Marshmallow Topping

Green Bean Casserole

Scalloped Sweet Potatoes

Potatoes Au Gratin

 

Entrees (choice of 2)

Carved Peach Glazed Pork Loin

Roasted Turkey Breast with Cranberry Chutney

Slow-cooked Rosemary Dijon Leg of Lamb

Sliced Glazed Ham

Slow Cooked Baron of Beef with Au Jus

Desserts (choice of 2)

Chef's Choice

Wine Dinner Menus

Sample Wine Dinner Menu #1

 

Choice of Salad:

Baby Bibb Lettuce and Fried Green Tomatoes

With lump crab meat accompanied with a herb buttermilk dressing

 

Field Greens & Sun-dried Figs

Prosciutto, roasted almonds, blue cheese and crouton

with port wine and balsamic dressing

 

Choice of Appetizer

Jumbo Lump Crab Cake & Bacon Wrapped Shrimp

Shrimp stuffed with Boursin cheese served

with a lemon beurre blanc and Cajun mayo

 

Asian Chicken Spring Rolls

With plum sauce and pickled ginger

 

Asian Ahi Tuna Tostada

Sliced Ahi tuna with spicy ginger wasabi sauce served with seaweed salad, shaved Napa cabbage and fresh avocado

 

Choice of Entrée

Grilled Beef Tenderloin

A sunny side up egg topped with seared foie gras, served with port wine demi,

Yukon gold whipped potatoes and sautéed asparagus

 

Stuffed Roasted Sole

With artichokes, ricotta cheese and spinach served over

lobster Israeli couscous risotto with roasted yellow pepper sauce and tapenade

 

Sautéed Chicken Napoleon

Layered chicken with prosciutto, fresh mozzarella, garden

ripe tomatoes and basil, topped with sauce chasseur served with

Yukon whipped potatoes and sautéed spinach

 

Choice of Dessert

Coconut Jack Panna Cotta

With roasted pineapple capriccio  topped with white chocolate

mousse and shaved toasted coconut

or   

Southern Chess Pie 

Sample Wine Dinner Menu #2

1st Course

Arcadian Chardonnay

Tortellini Terrine topped with roasted tomato, melon pickled shrimp and brown butter pear vinaigrette

 

2nd Course

Syrah Azzara

Blue Corn Meal Encrusted Red Drum Fish

Root veggie confit, Syrah Nage sauce, grilled baguette

 

3rd Course

Arcadian Pinot Noir  

Slow Roasted Pork Osso Bucco, cooked down in a Pinot Demi with crispy potato scallion cake and crème fraîche with crack jam and pepper cherries

 

Finish Course

Arcadian Syrah

Olive oil cake, Syrah syrup, fresh berries and soda cream

Vegetarian Options

Cauliflower Steak with Tomato Ginger Jam

Stir-fried Quinoa and Veggies

Grilled Portobello with Sweet Chili Glaze

Sweet Corn with Chipotle Aioli

Buffalo Cauliflower Bits, choice of dressing

Vegan Jambalaya