Whether hosting an intimate birthday party with family, dining your executives on your golf trip, or hosting a larger gathering to celebrate a special occasion, we will help take your party to the next level. We go over all the details upfront to ensure everything is taken care of and all you have to do is show up and enjoy! We love making a unique and memorable celebration for each one of our clients. We offer a wide variety of choices and we are always happy to customize a menu to meet your specific needs and wow your guests. We offer plated sit down meals as well as buffet-type spreads for the more casual events.

Sample Menus

Hors D’ Oeuvres

SHRIMP & GRIT FRITTERS – STONE-GROUND GRITS / MASCARPONE/ CAJUN SEASONING/ BELL PEPPER / SCALLIONS / SPICY LEMON REMOULADE SAUCE

MINI VACATION CHEF CRAB CAKES – BELL PEPPERS / SCALLIONS / OLD BAY / CAJUN REMOULADE SAUCE

FRIED GREEN TOMATOES – PIMENTO CHEESE / BACON JAM

Plated Dinner

CLASSIC CAESAR SALAD – ROMAINE / GARLIC CROUTONS, IMPORTED PARMESAN / HOUSE-MADE DRESSING

LOW COUNTRY SURF & TURF – HERB ROASTED FILET OF BEEF, POTATOES ROMANOFF, PAN-SEARED SHRIMP / CRAB-GRAVY / FRESH HERBS

Dessert

STRAWBERRY SHORTCAKE – LEMON WHIPPED CREAM-CHEESE FROSTING / MACERATED STRAWBERRIES

Hors D’ Oeuvres

SHRIMP CEVICHE CUCUMBER CUPS – CITRUS, CILANTRO, BELL PEPPER / GREEN TOMATO / SCALLION / JALAPENO

FRIED GREEN TOMATO – WHIPPED RICOTTA / JALAPENO PEACH GLAZE

ROASTED DUCK BREAST & CRISPY RICE CAKE – POMEGRANATE CHILI GLAZE / FETA / CRUSHED PISTACHIOS

Plated Dinner

SUMMER TOMATO AND CUCUMBER GAZPACHO – EVOO/ CILANTRO CREME FRAICHE / SUNFLOWER SEEDS

PISTACHIO PESTO GRILLED SALMON WITH CREAMY SEAFOOD ORZO (RISOTTO STYLE) – SHRIMP / CRAB / SPINACH / MASCARPONE / ROASTED ASPARAGUS / AGED PARMESAN CHEESE

Dessert

FLOURLESS CHOCOLATE CAKE – RASPBERRY SAUCE / FRESH BERRIES / FRESH WHIPPED CREAM

Hors D’ Oeuvres

CHARCUTERIE BOARD – CHEF’S SELECTION OF CHEESES AND MEATS / CRACKERS / TABLE GRAPES / PICKLED OKRA

AHI TUNA TARTARE CRISPY RICE BITES – SWEET CHILE PINEAPPLE DRIZZLE / CUCUMBER / CILANTRO / SOY GLAZE / WASABI AIOLI

VACATION CHEF CRAB CAKES – LUMP CRABMEAT / BELL PEPPERS / SCALLIONS / SPICES / LEMON / CAJUN REMOULADE SAUCE

Buffet Style Dinner

MIXED GREENS SALAD – STRAWBERRIES / BLUEBERRIES / FETA / TOASTED ALMONDS / RED-WINE HERB VINAIGRETTE

HERB-ROASTED FILET OF BEEF – SEASONAL ACCOMPANIMENT

PAN-SEARED LOCAL FISH – KEY LIME BEURRE BLANC SAUCE

SHRIMP, CHICKEN & SAUSAGE JAMBALAYA – BELL PEPPERS / TOMATO / CAJUN SEASONING / LEMON / FRESH HERBS

ROASTED SEASONAL VEGETABLES – SUNFLOWER BASIL PESTO SAUCE

BUTTERMILK CORNBREAD MUFFINS – WHIPPED SALTED HONEY BUTTER

Dessert

VACATION CHEFS KEY LIME PIE – GRAHAM CRACKER CRUST / FRESH STRAWBERRIES / RASPBERRY SAUCE / FRESH WHIPPED CREAM