– Themed Menus –

(FOR BUFFET STYLE ONLY, MINIMUM OF 10 GUESTS)

TASTE OF THE LOW COUNTRY

HORS D’OEUVRES

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

FRIED GREEN TOMATOES – PIMENTO CHEESE / BACON JAM

SALAD OF CHOICE:

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

BABY SPINACH SALAD – FRESH BLUEBERRIES / PISTACHIOS / GOAT CHEESE / BALSAMIC VINAIGRETTE

LOADED CHOPPED SALAD – BACON / EGG / TOMATO / CUCUMBER / BLUE CHEESE / HOUSE-MADE BUTTERMILK DRESSING

DINNER

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

OR

CHARLESTON SHRIMP & GRITS – CAJUN CRAB GRAVY / SMOKED SAUSAGE / BELL PEPPERS / SCALLIONS / CREAMY STONE GROUND GRITS

PAN-SEARED LOCAL FISH – SEASONAL ACCOMPANIMENT

SEASONAL VEGETABLES – CHEF’S CHOICE

CORNBREAD MUFFINS – WHIPPED SALTED HONEY BUTTER

DESSERT

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

SOUTHERN BBQ

HORS D’OEUVRES

FRIED GREEN TOMATO – WHIPPED RICOTTA / JALAPENO PEACH GLAZE

BACON WRAPPED SCALLOPS – MAPLE BBQ GLAZE

DINNER

SMOKED PULLED PORK – HOUSE BBQ SAUCES / SLIDER ROLLS

SLOW-ROASTED BABY BACK RIBS – HOUSE BBQ SAUCES

SOUTHERN BAKED MAC & CHEESE – THREE CHEESE BLEND

BAKED BEANS – KIDNEY & NORTHERN BEANS / SWEET ONIONS / PEPPERS / HOUSE-MADE BBQ SAUCE / SHARP CHEDDAR

CREAMY SLAW – MAPLE POPPYSEED DRESSING

CORN ON THE COB – GRASS FED BUTTER

BUTTERMILK CORNBREAD MUFFINS – WHIPPED SALTED HONEY BUTTER

DESSERT

OLD FASHIONED SOUTHERN BANANA PUDDING – BITES OF BANANA / VANILLA CUSTARD / WAFERS / FRESH WHIPPED CREAM

ITALIAN

HORS D’OEUVRES

ANTIPASTO PLATTER – CHEF’S SELECTION OF CURED MEATS, CHEESES, OLIVES, PICKLED VEGETABLES, CRACKERS

CRAB ARANCINI– LEMON SAFFRON AIOLI

SALAD OF CHOICE:

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

LOADED CHOPPED SALAD – BACON / EGG / TOMATO / CUCUMBER / BLUE CHEESE / HOUSE-MADE BUTTERMILK DRESSING/BALSAMIC REDUCTION

VACATION CHEFS SALAD WITH HOUSE VINAIGRETTE- BUTTER LETTUCE MIX/ ROASTED RED PEPPERS/ARTICHOKE HEARTS/PICKLED RED ONION/FRESH BASIL/GARLIC CROUTONS/AGED PARMESEAN/ BALSAMIC REDUCTION

DINNER

SHRIMP RISOTTO W/ PEAS, BACON, AND MUSHROOMS – FINISHED WITH MASCARPONE / AGED PARMESAN / FRESH HERBS

VACATION CHEF’S BAKED SHELLS – BOLOGNESSE SAUCE / BECHAMEL SAUCE / MASCARPONE / RICOTTA / FRESH BASIL / PECORINO ROMANO /AGED PARMESEAN CHEESE

SKILLET GREEN BEANS WITH ARTICHOKES – ROASTED GARLIC BUTTER / TOASTED ALMONDS

DESSERT

VACATION CHEFS PISTACHIO TIRAMISU

SURF & TURF

HORS D’OEUVRES

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

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

SALAD OF CHOICE:

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

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

DINNER

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

BLACKENED GRILLED SHRIMP SKEWERS – LEMON/FRESH BASIL

HERB ROASTED FILET OF BEEF – SEASONAL ACCOMPANIMENT

OR

ROSEMARY GARLIC LAMB CHOPS – DOUBLE RIB LAMB CHOP / CHIMICHURRI SAUCE

GARLIC WHIPPED POTATOES- ROASTED GARLIC/ FRESH HERBS

SEASONAL VEGETABLE – CHEF’S CHOICE DESSERT

DESSERT

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