SAMPLE MENUS | Passed or Displayed Hors d'oeuvres
Tuna Tartar ~ in cucumber cups
Mango and Carolina Crab Stack
Caviar Canape ~ with Crème Fraiche
Roasted Black Fig ~ with Gorgonzola and Balsamic Syrup on an Endive Spear
Asian Vegetable Summer Rolls ~ with Peanut Dipping Sauce
Grilled Zuchinni Bites
Olive Tapanade and Goat Cheese Canape
Mojo Marinated Flank Steak ~ with Chimichurri on Fried Plantains
Pulled Pork Sliders ~ with Sweet Mustard Sauce and Pickle Pepper Jam
Seared Duck Breast ~ with Maple Fig Chutney on Sweet Potato Chips
Mini Smoked Chicken Tamales ~ with Blue Corn Masa and Green Chili
Goat Cheese and Prosciutto Stuffed Endive ~ with Aged Balsamic and Black Truffle Oil
Bite Size Carolina Crab Cakes ~ with Spicy Roumelaude
Local Shrimp and Chorizo Sausage Skewers ~ with Cracked Coriander Gravy
Scallop and Shrimp Ceviche ~ with Mango and Orange served on Endive Spears
Spicy Local Tuna
On Crispy Wontons with Sweet Ponzu
Portobello Stuffed Artichokes ~ with Creamy Goat Cheese
Chilled Cucumber Cups ~ with Mint Yogurt and Sweet Grapes
Port Poached Pear ~ with Clemson Blue Cheese on Toasted Brioche
Blue Cheese and Pecan Canape ~ with Local Cheese and Praline Pecans
Pastry Wrapped Asparagus ~ with Kalamata Olive Tapanade
Mini Flat Bread Pizza ~ with Spinach Walnut Pesto, Fresh Mozzarella and Roasted Tomato
Tomato Bruschetta ~ with Balsamic, Basil and Crostinnis
Mini Assorted Cheesecake
Tropical Fruit, Peanut Butter, Turtle, Double Chocolate
Mini Key Lime Pie ~ with Fresh Berries
Bread Pudding Bites ~ with White Chocolate and Apples
Mini Peach Tart ~ with Cinnamon Streusel
