Pulling Out All the Stops!

Table 1

Grilled beef tenderloin with rolls and sauces- sour cream and horseradish, chutney, and mayonnaise

Grilled marinated rosemary and garlic leg of lamb with mint sauce and mint jelly served with rolls

Mini red potatoes filed with Crème Fraiche and topped with caviar

Mini crab cakes severed on sliced French bread and a soy sesame sauce

Fruit

Table 2

Marinated Thai chicken skewers with sauces- peanut, soy ginger, and a honey mustard

Layered pesto and goat cheese terrine with artichokes, sun dried tomatoes and almonds

Baked brie with a caramel and cranberry topping

Cheese and chutney

Assorted hard cheeses

Hot artichoke and green chili dip served with toast rounds

BBQ with rolls, sauce and coleslaw

Station 1

Sautéed shrimp, crawfish, and scallops with roasted red peppers, green onions, artichokes, and mushrooms served over a creamy saffron risotto or angle hair pasta with a tomato and basil sauce

Vegetables and dips- blue cheese and curry

Passed after the ceremony

Pan roasted duck served on toast points with a cranberry- orange relish

Lobster phyllo triangles

Tomato pies with pesto and parmesan cheese

Seared Ahi tuna with a sesame soy sauce

Kids table

Peanut butter and jelly and chips

Goldfish, pretzels, and graham cracker strips

Drink Station

Iced tea, lemonade, Cranberry punch

Wedding Reception

Appetizers

Mini pizza squares- meat and veggie

Crab cakes with remoulade sauce

Grilled peaches and goat cheese crostini

On 2 five foot round tables

Southern Charcuterie Display- Cheese, sausages, country ham, olives, pickles, apple chutney, stone ground mustard, hummus, bread sticks, sliced French bread and crackers

Buffalo chicken dip with blue cheese and bacon served with Fritos

Warm brie with brown sugar, dried cranberries and pecans- served with toast rounds

Fruit

Crudite Platter – with dips- curry and blue cheese

On a six foot long outside to the left

Cheese Quesadillas made to order with your choice of fillings- bacon, chicken, steak, black beans, onions, peppers, and tomatoes with sides of salsa, jalapenos and cilantro sour cream

Station 1

Keep the charcuterie board out

Add a chocolate fondue station with bacon, pineapple, strawberries, marshmallows, graham crackers, short bread cookies and pretzel sticks

Station 2: On one of the long table against wall in back

Shrimp and grits- Sautéed shrimp with mushrooms, green onions and roasted red peppers to go over the best cheese grits ever!

Smoked salmon and baked salmon with sliced French bread, hard boiled eggs, red onions, capers, lemons, marinated dill cucumbers and a capers dill mayonnaise

Grilled vegetables- squash, zucchini, portabella mushrooms, asparagus, Brussels sprouts, butternut squash, and red peppers with a green goddess dressing

Station 3: On the other long table in the back..think it would be nice if they were separated by a round

Pulled pork with sauce, small rolls, assorted hot sauces

Cole slaw

Collard greens with bacon

Smoked gouda pasta salad with celery, red and peppers and purple onions with a parmesan and Dijon vinaigrette

Lima bean, edaname, green bean, and tomato salad with a fresh herb vinaigrette