FormalBuffet

Exquisite Formal Buffet Celebration

Elegantly Displayed on Various Levels with Buffet Decor, Votives and Satin Fluff

Butler Passed Hors d’ oeuvre Selections Garnished with Herbs and Flowers

(Please Choose four)

Spicy Jerk Spring Rolls with Raspberry Chipotle Sauce

Corn Cakes topped with Shrimp and Mango Chutney

Mini Three Cheese Grilled Cheese with Heirloom Tomato Soup Shooter

Mini Kosher Style Hot Dogs with Homemade Relish and Mustard

Grilled Tandoori Chicken with Papaya Drizzle

Smoked Brisket and Cheddar Mushrooms

Mini Brie and Raspberry Tartlets

Gorgonzola and Pear Mousse on Endive Spear

Lobster Macaroni and Cheese Lollipop

Mini Sliders with Aged Cheddar, Grilled Red Onion and Bacon Jam

Fig Jam and Prosciutto Crostini

Shrimp and Grits on Porcelain Spoon

Candied Bacon Lollipop with Molasses Dip

Chicken and Turkey Meatballs with Shitake Mushroom Demi Glace

Buffalo Chicken Egg Rolls with Spicy Ranch Dipping Sauce

Thai Vegetable Basil Roll with Peanut Sauce

Seared Scallop Over Wild Mushroom Risotto

Assorted Tempura Fried Vegetables with Sweet Soy Dip or Asian Ginger Pesto

Southern Buttermilk Fried Chicken Tenderloins with Honey Mustard Gravy

Fried Mozzarella, Gorgonzola and Risotto Fritters with Balsamic Syrup

Mini Lump Blue Crab Cakes on Porcelain Spoons with Asian/Apple Slaw and Citrus Vinaigrette

French Onion Meatballs filled with Provolone Cheese and Caramelized Onions on Lollipop Sticks with French Onion Soup Marmalade

Deviled Eggs with Chiptole Pimento Cheese Spread

Chicken Satays Marinated in Sesame Oil, Soy Sauce and Ginger Tossed with Coriander and Seasonings Accompanied with a Peanut-Scallion Dipping Sauce

Fried Mini Wonton Rounds Filled with Smoked Salmon, Lemon Dill Aioli, Pickled Shallots and Garnished with Thinly Sliced Radish

Crostini Topped with Olive Oil tossed Arugula, Prosciutto De Parma, and Melon Balsamic Salsa

Grit and Cream Cheese Fritters with Shallot Butter Sauce

Mini Fish Tacos with Crisp Cabbage, Cilantro, In House Pickled Carrots, Mexican Cheese and Guacamole Cream

Mini Slices of Beef Wellington with Béarnaise

Asian Flank Steak Satays with Five Spice Dipping sauce

Philly Cheese Steak Egg Roll with In House Made Steak Sauce

Deconstructed Mushroom Cap filled with Assorted Grilled Vegetables

Crostini Topped with Warmed Wild Mushrooms, Fontina Cheese and Prosciutto Bacon

Martini Glasses filled with Fresh Made Guacamole, Pico De Gallo, Tortilla Chips and Fried Corn Nib lets

Open Faced Mini Pork Belly Sliders with Lime Honey Mustard and Cilantro Leaves

BBQ Blackened Shrimp with BBQ Butter Sauce ( 1 per guest)

Cucumber Canape Filled with Black Bean Mousse, Diced Mango, Cilantro and Dried Plantain Chip

Artisan Salad Selections

(please choose one)

Chef Cary’s Chopped Salad with Crisp Iceberg, Sliced Scallions, Nicoise Olives, Diced Tomatoes, Shaved Parmesan Cheese and Toasted Pine Nuts Accompanied with Creamy Basil Vinaigrette

Bibb Lettuce and Endive with Blueberries, Bleu Cheese, Sugared Walnuts and Lemon Vinaigrette

Crisp Bacon, Feta, Watermelon and Arugula with a Sugar Cane Vinaigrette

Mescaline Mix with Sliced Strawberries, Spiced Almonds, Shaved Goat Cheese and Apple Cider Vinaigrette

Mixed Greens with Grilled Corn, Shaved Cabbage, Julian Carrots, Tomatoes and Bacon with a Lime Poblano Vinaigrette

Fresh Roasted Beets, Whipped Chevre, Baby Greens, Dried Cranberries, Pine Nuts and Aged Balsamic and Extra Virgin Olive Oil

Fresh Baby Spinach with Sautéed Fennel, Sliced Oranges and Toasted Pine Nuts with a Sherry Vinegar-Orange Vinaigrette

Red and Green Leaf Lettuce with Sunflowers Seeds, European Cucumbers and Sliced Red Grapes Tossed in a Light Raspberry Vinaigrette

Mixed Field Greens Topped with Fried Plantain Chips, Shaved Cucumbers and Vine Ripe Diced Tomatoes Accompanied by a Mango and Shallot Vinaigrette

Mixed Greens Topped with Oven Dried Tomatoes, Sweet Grilled Peppers, Grilled Red Onions and Blue Cheese Served with a Reduced Cabernet Wine Vinaigrette

Greek Salad made with Crisp Iceberg and Romaine Topped with Feta Cheese, Black Olives, Sweet Banana Peppers, Sliced Provolone Cheese and Served with a Red Wine-Oregano Dressing

Colorful Mixed Greens with Diced Tomatoes, Valencia Oranges and Sautéed Vidalia Onions Accompanied with a Citrus-Avocado Vinaigrette

Spinach, Red and Green Leaf Lettuces with Crumbled Goat Cheese, Toasted Walnuts, Cherry Tomatoes with a Zesty Fresh Squeezed Lemon-Thyme Vinaigrette

Mixed Greens with Sautéed Bosc Pears, Toasted Walnuts and Gorgonzola Cheese Combined with a Mustard-Thyme Champagne Vinaigrette

Crisp Iceberg with Diced Tomatoes, Crispy Applewood Smoked Bacon, Bleu Cheese Crumbles Accompanied with a Buttermilk-Peppercorn Dressing

Mixed Field Greens and Romaine with Diced Peaches, Sugar Roasted Pecans, Sautéed Mushrooms and Ripe Tomatoes Tossed with a Georgia Peach Vinaigrette

Romaine with Shaved Aged Parmesan, Brioche Croutons and Diced Tomatoes Accompanied with a Creamy Sun Dried Tomato Dressing

Spinach Salad with Dried Cranberries, Sautéed Mushrooms and Toasted Pine Nuts Tossed in a Warmed Malt Vinegar-Brown Sugar Vinaigrette

Spinach Leaves Topped with Mandarin Oranges, Sunflower Seeds and Diced Sweet Peppers Accompanied with Sweet and Sour Apricot Vinaigrette

Center Cut Entree Selections

(please choose one chicken and one fish or meat)

Grilled Chicken Scaloppini, Fresh Basil, Garlic Infused Oil, Sweet Cherry Tomato Sauce and Garnished with Fried Spinach

Chicken Breasts Lightly Marinated and Crusted with Bread Crumbs Laced with Pecans atop Wilted Spinach Accompanied with Honey Mustard Sauce

Tuscan Grilled Chicken with Feta Cheese, Sun dried Tomatoes and Olives

Chicken Breasts Lightly Floured and Sautéed Topped with Sautéed Fennel, Tomatoes and Lemon Cream Sauce Garnished with Italian Parsley

Chicken Breasts Lightly Marinated-Mesquite Grilled in a pool of Cary’s Georgia Sweet BBQ Sauce Topped with a Smoked Tomato-Vidalia Onion Relish

Southern Fried Boneless Chicken Breasts Marinated in Buttermilk and Secret Spices Sliced and Served with a Bourbon Gravy, Warmed Honey Drizzle and Garnished with Maplewood Crisp Bacon

Chicken Breasts Marinated Southwestern Style Grilled and Sliced Served over Monterey Jack Cheese Sauce topped with Georgia Peach- Pecan Salsa

“Our Signature” Salmon Marinated in Maple Syrup, Shallots and Mustard Smoke-Roasted Sitting atop a pool of Roasted Red Pepper Puree Infused with Ginger and Topped with Pineapple Salsa

Italian Marinated Salmon Oven Roasted and Crusted with a Mixture of Orange Zest, Garlic, Parsley and Bread Crumbs over an Orange Butter Sauce Garnished with Aioli Drizzle

Grilled Thai Salmon with Coconut Curry Sauce

Asian Five Spice Marinated Salmon Pan Sautéed over Bok Choy, Soy Sauce Broth and Garnished with Crunchy Fried Won Ton Chips

Pan Seared Cod served with a Fennel, Dill and White Wine Tomato Sauce

Tilapia Lightly Seasoned with Chef Cary’s Spice Blend Topped with Lump Crabmeat, Diced Tomatoes and Thinly Sliced Grilled Lemons Served with a Lemon-Caper Cream Sauce Garnished with Fried Capers

Sliced Pork Loin Lightly Smoked and Seasoned with Chef Cary’s BBQ Spice Blend and Served with our Blueberry BBQ Sauce and Peach Chutney

Lightly Smoked and Grilled Pork Chop Topped with Whiskey Pomegranate Sauce and Fried Sweet Potato Chips

Flank Steak Marinated with Marin, Soy Sauce, Ginger and Brown Sugar Sliced Thin and Served atop Lo Mien Noodles Tossed in a Spicy Peanut Broth and Garnished with Toasted Peanuts

Brazilian Roasted Bistro Tenderloin with Chimichurri Sauce

“24 hour ” Slow Braised Brisket in Chef Cary’s Coca Cola Demi Glace Sauce and Garnished with Sautéed Carrots and Caramelized Worcestershire Onions

Garlic and Herb Studded Slow Roasted Prime Rib Carved and served with Roasted Shallot Au Jus and Rosemary Infused Horseradish Sour Cream

Red Wine Marinated Oven Roasted Tenderloin Crusted with Fresh Herbs, Mustard and Black Pepper Sliced Thin and Topped with Red Wine Reduction, Balsamic Onions and Fried Shaved Garlic

Moroccan Marinated Grilled Lamb Chops over Smoked Paprika Tomato Puree Garnished with Mint Roullie

Homemade Starch Selections

(please choose one)

Fresh Cheese Tortellini with a Pink Vodka Cream Sauce

Penne Pasta with Sweet Italian Sausage and Mushrooms in a Saffron Cream 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 in a Seasoned Chicken Broth and Butter

Cous Cous with Parsley, Scallions and Diced Sweet Peppers Tossed in a Shallot Butter

Creamy Polenta with Fresh Herbs and Goat Cheese

Dijon Crusted Oven Roasted Potatoes

Smoked Cheddar Stone Ground Grits

Smashed Potatoes with Grilled Corn and Cheese

Fragrant Jasmine Rice

Lobster Mac and White Cheddar Cheese

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 topped with Candied Pecans and Molasses

Saffron Rice Cooked with a Mirepoix of Vegetables and Finished with Extra Virgin Olive Oil

BBQ Baked Beans with Chef Carys Spice Blend Garnished with Smoked Shredded Chicken

Black Beans with Carrots, Celery and Onions Topped with Sour Cream and Cheddar Cheeses

Pan Sautéed Wild Mushroom Risotto Cakes over Tomato Puree

Rosemary White Beans Finished with Truffle Oil and Pine Nuts

Macaroni and Cheese topped with Truffle Oil Bread Crumbs

*please note aged parmesan cheese will be served with pasta dishes

Locally Sourced Vegetable Selections

(please choose two)

Fresh Green Beans Blanched and Topped with Seasoned Garlic and Tomatoes

Assorted Vegetables Sautéed in Garlic and Olive Oil

Blanched Broccoli and Cauliflower with Parmesan Crust

Blanched Asparagus with Garlic Butter

Steamed Baby Carrots tossed in a Sweet Wine Butter Sauce Garnished with Yellow Pepper Julian

Succotash with Beans, Edamame, Corn, Peppers, Onions and Wine

Fried Brussel Sprouts with Parmesan Reggiano

Sugar Snap Peas Sautéed in Light Sesame Oil and Minced Ginger

French Ratatouille

Corn and Shredded Carrot Soufflé

Creamed Spinach with Bacon and Pearl Onions

Sautéed Balsamic Mushrooms

Broccoli Rabe with Toasted Garlic

Vegetarian Chili topped with Cilantro Sour Cream and Monterey Jack Cheese

Grilled Vegetable Au Gratin

Dessert Selections

(please choose three) 

Peach and Blueberry Cobbler with Vanilla Whipped Cream

Chocolate Mousse and Brownie Trifle

Salted Caramel and Banana Pudding Mini Trifle

Chef Richard’s Cheesecake Brownies

Homemade Chocolate Chip and Pecan Brownies Topped with Raspberry Jam

Flourless Chocolate Cake with Powdered Sugar

Very Berry Trifle with Nutmeg Whipped Cream ( can be served in shot glasses)

Mini Belgium Chocolate and Raspberry Mousse Tarts ( can be served in shot glasses)

Chocolate Mocha Cheese Cake Squares with Oreo Cookie Crust

Mini Passion Fruit Mousse Tarts with Toasted Almonds

Raspberry Crumb Bars

Strawberry Shortcake Trifle

Assorted Lollipop Cake Bites rolled in Various Toppings

Nellie and Joe’s Key Lime Bars with Graham Cracker Crust

Fresh Lemon Squares Topped with Raspberry Puree

Baileys Crème Tiramisu Trifle ( can be served in shot glasses)

Handmade Milk Chocolate Truffles rolled in Toasted Coconut and Cocoa Powder

Fruit Skewers with Cinnamon Chocolate Fondue

Mini Apple and Pear Strudel Topped with Cinnamon Sugar

Vanilla and Chocolate Cupcakes Topped with Rich Homemade Butter Cream

Mini Fruit Tartlets with Pastry Cream and Fresh Fruit

Optional Coffee Service 

Regular and Decaf Coffee in samovars with china coffee cups, creamers, assorted sugars, whipped cream, assorted flavorings and stirrers

Included with Your Event: 

Bread and Butter, China Dinner Plates, China Dessert Plates, Silverware, Linen Napkins, All Buffet Items (Chafing Dishes, Platters, Serving Utensils, Props, Votives, Greenery and Buffet Linens)

Price includes preset water goblets for table

Optional Beverage Services

Soft Bar to include coke, diet coke, sprite, bottled water, ice, ice storage and beverage napkins

Full bar to include soft bar and bar fruit, stirrers, tonic water, ginger ale, soda water,

cranberry juice and orange juice

Specialty Drinks available upon request and will be priced accordingly

*client to provide alcohol*

Bar glassware (includes rocks and wine glasses)

Tabletop Glassware (includes water and all purpose wine goblets)

Martini glasses

Beer Pilsners

Staff 

(staff based on 4 hour event with set up and clean up included)

servers

bartenders

party chefs

utility personnel

(please note appropriate staff is based on many factors and your sales person will recommend correct amount of staff based on your event and set up needs)