FORMAL
BUFFET MENU
Passed
Hors d’ oeuvre Selections
(please choose four)
• Stuffed Spinach Filo with a Parsley and Mayonnaise
Puree
• Garlic Croutons topped with Parmesan and Artichoke
Gratin
• Mini Crab Cakes made with Red and Yellow Peppers
and a Cajun Sour Cream
• Crab and Cucumber Canapé with Lemon
and Chives
• Classic Poached Shrimp with Cocktail Sauce
and Remoulade Sauce
• Fried Mozzarella and Risotto Fritters
• Cucumber Canapés with Grilled Corn,
Avocado, Cilantro and Tomatoes
• BBQ Flank Steak Skewers Rubbed with Cajun
Seasoning and Served with BBQ Sauce
• Wafers topped with Brie Cheese and Warmed
Cinnamon Apples
• Warmed Mushroom Caps filled with Risotto and
Parmesan Cheese
• Hollowed Cherry Tomatoes filled with a Sun
dried Tomato and Goat Cheese Mousse
• Fried Won Ton Triangles topped with Smoked
Salmon, Chive Sour Cream and Dill
• Marinated Tortellini Skewers with Pesto Mayonnaise
• Basil Infused Crostini's topped with Ratatouille
and Parmesan
• Veal and Beef Meatballs in a Bourbon BBQ Sauce
• Sesame, Soy and Ginger marinated Chicken Skewers
with a Peanut and Scallion Dipping Sauce
• Sesame Seared Ahi Tuna on top of Fried Triangle
Crisps with Wasabi and Pickled Ginger
• Wafers with Goat Cheese Mousse and Apricot
Jam
• Smoked Bacon and Caramelized Onions on Wafers
with Curry Yogurt
• Grilled Duck Quesadillas with Cheeses and
Scallions with a Hoison and Plum Wine Dipping Sauce
Salad
Selections
(please choose one)
• A Salad of Sautéed Fennel, Sliced Oranges
and Spinach in a Sherry and Orange Vinaigrette
• Red and Green Leaf Lettuce with Sunflowers
Seeds, Cucumbers and Grapes with a Raspberry Vinaigrette
•
Mixed Field Greens with Fried Plantain Chips, Shaved
Cucumbers and Tomatoes with a Mango and Shallot Vinaigrette
• Mixed Greens Topped with Oven Roasted Tomatoes,
Eggplant, Red Onions and Blue Cheese with a Cabernet
Vinaigrette
• Greek Salad made with Crisp Iceberg, Feta,
Black Olives, Sweet Banana Peppers, Sliced Provolone
Cheese and a Red Wine, Oregano and Extra Virgin Olive
Oil Dressing
• Mixed Greens with Tomatoes, Oranges, Shaved
Vidalia Onions in a Lime, Orange and Avocado Vinaigrette
• Spinach, Red and Green Leaf Lettuces with
Crumbled Goat Cheese, Walnuts, Cherry Tomatoes with
a Lemon Thyme Vinaigrette
• Mixed Greens with Sautéed Pears, Walnuts
and Gorgonzola with a Mustard and Thyme Champagne
Vinaigrette
• Traditional Iceberg with Diced Tomatoes, Crispy
Bacon, Bleu Cheese Crumbles and a Buttermilk-Peppercorn
Dressing
• Mixed Field Greens and Romaine with Diced
Peaches, Pecans, Mushrooms and Tomatoes with a Georgia
Peach Vinaigrette
• Romaine with Parmesan, Croutons and Diced
Tomatoes accompanied with a Creamy Oregano, Garlic
and Sun Dried Tomato Dressing
• Spinach Salad with Dried Cranberries and Assorted
Sautéed Mushrooms with a Malt Vinegar and Brown
Sugar Vinaigrette
• Spinach Leaves with Mandarin Oranges and Sunflower
Seeds tossed in a Sweet and Sour Apricot Vinaigrette
Entrée Selections
(please choose one chicken and one fish or
meat)
• Grilled Chicken Scaloppini, Fresh Basil, Garlic
Infused Oil, Cherry Tomato Sauce, Fried Spinach
• Lightly Marinated Pecan Crusted Chicken topped
with a Honey Mustard Sauce
• Lightly Floured and Sautéed Chicken
Breasts topped with Sautéed Fennel, Tomatoes
and Lemon Cream Sauce
• Lightly Marinated Mesquite Grilled Chicken
with a Smoked Tomato and Vidalia Onion Relish
• Buttermilk Marinated Southern Fried Chicken
Breasts sliced and served with a Bourbon Gravy
•
Basil, Thyme and Ginger Dredged Chicken Breasts oven
roasted and sliced served with a Red and Yellow Pepper
Mojo
• Southwestern Marinated Chicken Breasts Oven
Roasted and Sliced served with a Georgia Peach, Pecan
and Honey Salsa
• Chicken Breast Roulades Stuffed with Herb
Goat Cheese and Red Peppers served with an Apricot,
Rosemary and Caramelized Shallot Chutney
• “Our Signature" Chardonnay, Shallot,
and Maple Syrup Marinated Salmon Apple wood Smoked
served with a Pineapple and Red Onion Salsa
• Italian Marinated Salmon Sides Oven Roasted
and Topped with a Mixture of Orange Zest, Garlic,
Parsley, Bread Crumbs and Olive oil served with a
Garlic Aioli on the side
• Soy-Tangerine Marinated Salmon Sides Tea Smoked
and Oven Roasted served with a Red Pepper, Ginger,
Soy and Garlic Aioli
• Lightly Seasoned Tilapia Topped with Crabmeat,
Diced Tomatoes and Thinly Sliced Lemons Served with
a Caviar Buerre Blanc
• Sun dried Tomato and Rosemary Tapenade Crusted
Leg of Lamb Roast Oven Roasted and Sliced Served with
a Rosemary Mustard and Black Bean Relish
• Applewood Smoked and Grilled Pork loins Carved
and Served with our Blueberry BBQ Sauce and Peach
Chutney
• Mango, Pineapple and Ginger Marinated Pork
Loin Oven Roasted and Sliced Thin Served with a Fruit
Salsa and Mango Ketchup
• Sesame, Soy and Ginger Marinated Flank Steak
Sliced Thin and Served with Potato Rolls, Chinese
mustard and Ginger-Scallion Mayonnaise
• Slow Braised Brisket with Carrots and Caramelized
Onions in a Deeply Flavored Beef, Coca Cola and Tomato
Sauce
• Braised Beef Short Rib Patties topped with
Fried Onions and Red Wine and Balsamic Sauce (3.95
additional per guest)
• Red Wine Marinated Oven Roasted Tenderloin
Crusted with Fresh Herbs, Honey Mustard and Black
Pepper accompanied with Horseradish Sour Cream, Rice
Wine Aioli, Spicy Dijon Mustard and Rolls (8.95 additional
per guest)
Pasta
Selections
(please choose one)
• Fresh Cheese Tortellini with a Pink Vodka
Cream Sauce
• Penne Pasta with Sausage and Mushrooms in
a Saffron Sauce
• Penne with Diced Tomatoes, Red Pepper Flakes,
Garlic, Onions and Basil
• Fettuccini with Garlic, Oil and White Wine
• Orzo Pasta with Grilled Vegetables and Tossed
with Goat Cheese and Chicken Broth
• Cous Cous with Parsley, Scallions and Diced
Sweet Peppers tossed in a Shallot Butter
Potato
or Rice Selections
(please choose one)
• Creamy Polenta with Fresh Herbs and Goat Cheese
• Dijon Crusted Oven Roasted Potatoes
• Steamed Potatoes with Wilted Spinach, Oven
Dried Tomatoes and Parsley
• Parmesan and Asiago Cheese Mashed Potatoes
• Red B Mashed Potatoes with Roasted Garlic
• Mashed Sweet Potatoes
• Saffron Rice
• Brown Rice
Vegetable
Selections
(please choose one)
• Green Beans with Garlic and Tomatoes
• Assorted Sautéed Vegetables with Sesame
Seeds and Soy Sauce
• Blanched Broccoli and Cauliflower with Parmesan
Crust
• Blanched Asparagus with Garlic Butter
• Baby Carrots with White Wine and Brown Sugar
• Wilted Roma Tomatoes Topped with a Parmesan
Crust
• Sugar Snap Peas
• Ratatouille
• Corn and Shredded Carrot Soufflé
• Creamed Spinach with Bacon and Pearl Onions
• Sautéed Balsamic Mushrooms
Dessert
Selections
• Wedding Cake provided by client
Beverage
Selections
(includes both)
• Regular or Decaf Coffee
• Sweet Tea or Wedding Punch
Menu
Price Per Guest
25 to 49 guests 40.95 | 50 – 99 guests 39.95
| 100+ guests 38.95
Included with event: Service staff as required, glass
plates, buffet linens, table linens, linen napkins,
silverware, all buffet items including chafing dishes,
platters, serving pieces, votives and greenery.
Optional
Beverage Services
Soft
Bar
Soft Bar to include coke, d.coke, sprite, bottled
water, ice, ice storage and beverage napkins
additional 1.75 per guest
Full bar
to include soft bar and bar fruit, stirrers, tonic
water, ginger ale, soda water, cranberry juice and
orange juice
additional 2.75 per guest
Specialty
Drinks available upon request and will be priced accordingly
* client to provide alcohol *
Bar glassware
1.50 per guest (includes rocks and wine glasses)
Martini
glasses .55 per guest
Beer Pilsners .55 per guest
Bartender(s)
$22 per hour; minimum 6 hr charge
25 –
74 guests 1 bartender
75 – 149 guests 2 bartenders
150 – 200 guests 3 bartenders
* If you have a particular food item in mind that
you do not see on our menu please let us know so that
we may cater to your needs.
