Spring And Summer Catering

Suggested Catering Menu for Spring and Summer 2011 Selections marked with an *asterisk require an up charge dependant upon market cost Hors d’oeuvres: (Please choose 3) • Foie Gras Tourchon with Fruit Chutney* • Brioche BLT with Basil Aioli • Shrimp and Corn Fritters with Chive Aioli • Boiled Shrimp with Homemade Cocktail Sauce • Prosciutto, Arugula and Goat Cheese Flatbread • Fried Oysters with Rémoulade Sauce • Crispy Seafood or Vegetable Springrolls with Coconut Curry Sauce • Hot and Hot Sushi Platters with Ponzu Sauce and Pickled Ginger Soup Course: (Please choose 1 soup or 1 appetizer or 1 salad course) • Cream of Tomato with Parmesan Crackers • Shrimp and Corn Chowder with Smoked Bacon • Gazpacho with Blue Crab and Lemon Oil • Vegetable Minestrone with Pesto • Cream of Asparagus Soup with Lemon Crème Fraiche • Seafood Chowder with Homemade Oyster Crackers* • Chilled English Pea and Fennel with Red Pepper Cream Appetizer Course: (Please choose 1 soup or 1 appetizer or 1 salad course) • Grilled Quail with Roasted Summer Vegetables and White Pepper Dressing • Prosciutto, Local Melons and Figs with Cracked Pepper and Mint Oil • Local Figs and Melon with Prosciutto and Balsamic Glace • Scallop and Seviche with Charred Habaneros, Key Lime, Cilantro Oil, and Fried Plantains* • Soft Shell Crab BLT with Smoked Bacon, Arugula and Mayonnaise (when in season)* • Fried Okra Baskets with Chive Aioli • Grilled Quail with Warm Potatoes, Spring Onions and Watercress • Hot and Hot Cheese Plate with Toasted Nuts, Red Mountain Honey, Spiced Pear Chutney and Seasonal Fruit * Salads: (Please choose 1 soup or 1 appetizer or 1 salad course) • Avocado, Grapefruit and Heart of Palm Salad with Mixed Baby Greens and Herb Vinaigrette*

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Frisée Salad with Poached Egg, Lardons and Sherry Vinaigrette Spring Vegetable Salad with Chervil Vinaigrette Romaine Salad with Garlic Croutons, Fried Capers and Lemon Parmesan Vinaigrette Chilled Jumbo Asparagus with Crawfish and Preserved Lemon Vinaigrette* Hot and Hot Tomato Salad (May through October only)

Entrées: (Please choose up to 2 entrées) • Sirloin with Roasted Fingerling Potatoes, Broccolini, Poached Egg, Truffle Oil and Parmesan • Seared Grouper with Roasted Baby Vegetables, Arugula Salad and Preserved Lemon Vinaigrette • Roasted Lamb with Israeli Couscous, Harissa, Arugula and Dijon Vinaigrette • Hot and Hot Shrimp and Grits with Thyme, Verjus and Prosciutto • Grilled Pork Loin with Mashed Potatoes, Roasted Mushrooms and Beet Greens • Seasonal Fish (TBD) with Spring Vegetable Risotto and Fennel Broth • Goat Cheese Gnocchi with Sautéed Spring Vegetables and Pesto • BBQ Beef Short Ribs with Summer Succotash and Buttermilk Biscuit • Seared Fish (TBD) with Low Country Hoppin John and Fried Green Tomato • Seared Fish (TBD) with Local Vegetable Couscous and Wild Ginger Vinaigrette • Fish (TBD) ____________________________________________________ • Fish (TBD) _____________________________________________________ • Oven Roasted Duck Breast with Grit Pave, Roasted Pecans, Beets, Sorghum and Lemon Confit • Seared Tuna On Local Tomato Grilled Vidalia Onions, Avocado and Lime-Basil Vinaigrette • Gulf Shrimp and Sweet Corn Risotto with English Peas and Tasso • Roast Duck Breast with Vegetable Risotto, Rich Broth and Truffle Oil • Grilled New York Strip Steak or Beef Tenderloin with Potato Gratin, Creamed Spinach and Red Wine Sauce Desserts: (Please choose 1) • Lemon Buttermilk Tart • Chocolate Soufflé (30 people, max) • Bread Pudding with White Chocolate and Seasonal Berries • Crème Brûlée • Strawberry Shortcake with Lemon Whipped Cream • Cobbler (peach or blackberry, when in season) • Cookie Assortment with Homemade Ice Cream • Chocolate Sampler Platters (includes small chocolate crème Brûlée, chocolate truffle, white and dark chocolate Ganache tart and cookies) (30 people, max)* • Pot de Crème • Pecan Pie Tart (or squares) with Vanilla Ice Cream

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Seasonal Fruit Sorbet with Saffron Simple Syrup and Cardamom Tuile Cookie Seasonal Fruit Sorbet with Seasonal Fruit and Homemade Cookies

Pricing: Hors d’Oeuvres

Entrees

$25 per person for choice of up to 8 hors d’oeuvres $5 per person if added to dinner, up to 3 choices of hors d’oeuvres $45-$50 for fish, chicken, shrimp, pork, duck & sirloin $55-$60 for tenderloin Market Price for Lamb * Please note that if a higher priced entrée is chosen, then that will be the price per person as opposed to the lower priced selection.