Sample Wedding Reception Menu #1

h’ors doeurves

• Spinach stuffed mushrooms with a balsamic rosemary reduction
• Shrimp and grits martinis
• Pan seared filet mignon on croustini with a tomato caper relish

Dinner

• Fresh seasonal greens salad with English cucumbers and cherry tomatoes with fresh made croutons tossed with a Dijon dill vinaigrette
• Assorted seasonal fresh berry tray with French brie and sharp cheddar 
• Roasted vegetable ravioli with fire roast tom sauce
• Assorted biscuits
• BBQ glazed shrimp
• Pan seared grouper with a ginger glaze with a pesto basmati
• Pecan crusted chicken tenderloin with a rosemary pecan sauce
• Grilled vegetable platter

Sample Wedding Reception Menu #2

h’ors doeurves

• Garden mousse croustini
• Trio of shrimp ( Carolina, Caribbean and cocktail glaze)
• Pan seared filet mignon on croustini with a tomato caper relish
• Grilled vegetable cake sliders

Station 1

• Crudités platter
• Assorted fresh baked breads with a rosemary butter

Station 2

• Shrimp and grits in martinis
• Asparagus spears and smoked mozzarella wrapped with grilled zucchini
• Sesame seared tuna

Station 3

• BBQ rubbed skirt steak topped with a bbq demi glaze served with crispy onions  and roasted creamer potatoes

Station 4

• Pan seared gnocchi with shitake mushrooms, sweet peas and parmesan
• Sesame crusted chicken tenderloin with a ginger glaze

Sample Wedding Reception Menu #3

h’ors doeurves

• Grilled vegetable mousse on croustini with aged parmesan
• Carolina glazed Shrimp 

Dinner

• Grilled pear over mix greens tossed with a port wine reduction vinaigrette with dried cranberries, candied macadamia nuts and blue cheese
• Vine ripen red and yellow tomatoes with fresh made mozzarella drizzled with extra virgin olive oil and sweet balsamic topped with sliced spring basil
• Pan seared flank steak with a wild mushroom bordelaise with baby roasted creamer potatoes
• Herb crusted chicken tenderloin with a smoked parmesan cream sauce with sautéed haricot verts and a pepper confit
• Crab stuffed local flounder with a basil beurre blanc
• Fresh fruit with a chocolate fondue