HORS D'OEUVRES

 

Goat cheese puff pastry, with fresh thyme &  drizzled honey

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Louisiana crab cakes with remoulade & siracha cocktail sauce

Garlic crostini bruschetta, with and mascarpone cheese, basil, and lemon oil

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Greek Island Bruschetta topped with tomatoes, feta, and oregano olive oil

Lamb lollipops

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Blue cheese stuffed dates 

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BLT skewers with roasted garlic aioli

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Chicken wing meatballs with celery and blue

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Crostini baked with parmesan cream and topped with an apple compote

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Mini phyllo cups with figs, toasted walnuts, and Blue Ledge farm chèvre

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Shrimp wrapped in prosciutto with a spiced orange marmalade  

   Shrimp and grits cup 

   Smoked gouda and caramelized onion quesadilla 

 

 

SAMPLE PRE-FIX 3 COURSE

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Arugula salad with braised fennel, oranges, 
avocados, and orange vinaigrette
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Chicken and asparagus over pappardelle with a 
pistachio and tarragon pesto
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Crème Brule with Mixed Berries

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SAMPLE PRE-FIX 4 COURSE

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Broiled Cajun dusted beets atop baby greens dressed in a light vinaigrette with Blue Ledge chèvre and candied pecans.
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Mushroom and Cheese Soufflé

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Herb crusted pork loin with a raspberry chipotle drizzle

Creamy mashed red bliss potatoes and green beans
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Dark chocolate mousse parfait with raspberry whipped cream & raspberries

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ON THE SWEET SIDE

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A Trio of Crème brûlée: Vanilla, espresso topped with hazelnut brûlée  & 

amaretto topped with almond brûlée

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Bread pudding with home-made vanilla bean ice cream and bourbon cream drizzle

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Vanilla bean panna cotta with almond biscotti & basil-blackberry compote

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Grand Marnier Cheesecake Bites

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