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(Minimum
25 guests)
All buffets include salad, bread and butter
$15.95 per person (please pick 3)
Marinated Wood Fired Chicken
over Bowtie Pasta with smoked tomatoes, squash, zucchini and
roasted garlic cloves in blush sauce
Pan Seared Beef Tips with wild
mushrooms, caramelized onions, and a tasso demi-glace; served
with rice pilaf
Pan Seared Shrimp over Linguine
with spinach, mushrooms and a parmesan cream sauce
Chicken Piccata sautéed
with shallots and capers in a lemon and white wine pan sauce
Wood Oven Roasted Salmon with
chilpolte lobster cream sauce; served with rice pilaf
$17.95 per person (please pick 3)
Wood Oven Roasted Stuffed Red
Pepper with backfin crabmeat, Mahi Mahi, and salmon; with
a sauce mornay; served with rice pilaf
Roasted Pork Loin Medallions
served with Charleston style grits; topped with a caramelized
onion and apple brandy sauce Shrimp and Grits with wild mushrooms
and tasso gravy
Shrimp & Grits with wild
mushrooms and tasso gravy
Marinated Wood Fire Chicken over
Bowtie Pasta with smoked tomatoes, squash, zucchini &
roasted garlic cloves in blush sauce
Seafood Newburg over Rice Pilaf
with sautéed shrimp, salmon and mahi in a lobster cream
sauce
Chicken Piccata with shallots
and capers in a lemon and white wine pan sauce
$19.95 per person (please pick 3)
Pan-Seared Scallops over Penne
with roasted red peppers, spinach, mushrooms in a smoked tomato
cream sauce
Rosemary Cured Carved Pork Loin
with pecan scented jus and blue cheese mashed potatoes Oven
Roasted Salmon with chipolte lobster cream sauce
Oven Roasted Salmon with chilpolte
lobster cream sauce
Chicken Scaloppine sautéed
with spinach, mushrooms and roasted peppers with a parmesan
cream sauce
Jumbo Pan-Seared Crab Cake with
rice pilaf and chilled avocado vinaigrette
Carved Prime Rib with au jus
and mashed potatoes
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