TAPAS STATIONS
// THAI STATION
salad of butter lettuces + avocado + oranges + spicy pecans + jicama with sweet chili + mint vinaigrette
honey-glazed atlantic salmon finished with a seasonal ginger chutney
smoked eggplant with green curry sauce
// STARTER CUISINE STATION
antipasto display: a selection of cured meats + salami + with lemon zested artichoke hearts + rosemary scented olives + roasted red peppers served with fresh baguette
goat cheese torte with sundried tomatoes + basil pesto + pine nuts served with crispy lavosh
chickpea hummus served with crispy lavosh
// SOUTHWESTERN CUISINE STATION
red chili seasoned free range chicken breast
grilled asparagus with green olive salsa
adobe pork tenderloin with cilantro butter + fresh corn muffins
// SALAD CUISINE STATION
venus salad of baby field greens with lemon scented artichoke hearts, roasted red peppers, crumbled gorgonzola, black walnuts drizzled with balsamic vinaigrette
traditional caesar salad with herbed croutons + fresh grated parmesan
fanta se salad with butter lettuces + hass avocado + Valencia oranges + spicy pecans + jicama with ancho chile vinaigrette
// ATLANTAN CUISINE STATION
goat cheese torta with sundried tomatoes + basil pesto and pine nuts served with crispy lavosh
coca cola glazed ham served with miniature biscuits + grainy mustard
sun in my belly mac n’ cheese
// NEW ORLEANS CUISINE STATION
traditional wedge salad with applewood smoked bacon, baby girl tomatoes, cracked pepper and blue cheese dressing
bourbon + pecan glazed grilled free range chicken breast grilled and sliced served with vanilla bean beurre blanc served with fresh croissants + herbed focaccia bread served with whipped butter
pan roasted brussels sprouts with pancetta crisps + caramelized shallots
// PASTA CUISINE STATION
traditional caesar salad with herbed croutons + fresh grated parmesan
rotini pasta with grilled chicken + creamy basil pesto sauce with oven-dried tomatoes + fire roasted bell peppers
wild mushroom ravioli + truffled mushrooms + brown butter sauce
parker house rolls with soft whipped butter
// MEDITERRANEAN CUISINE STATION
butter lettuce + watercress salad with ruby red grapefruit + kalamata olives + goat cheese vinaigrette
orecchiette pasta with fresh mozzarella + basil pesto + toasted pine nuts
braised fennel with parmesan + pecans
naan bread with roasted garlic butter
// SPRING CUISINE CUISINE STATION
venus salad of baby field greens with lemon scented artichoke hearts, roasted red peppers, crumbled gorgonzola, black walnuts drizzled with balsamic vinaigrette
mushroom ravioli tossed in a light tarragon cream sauce + asparagus spears + asiago cheese
garlic + shallot sautéed haricot vert with grape tomatoes and toasted pine nuts
country bread + brioche rolls with herb whipped butter
// FRENCH QUARTER CUISINE STATION
low country shrimp and sausage over three cheese grits
bourbon + pecan glazed grilled free range chicken skewers with vanilla bean dipping sauce
local collards with fried garlic
fresh croissants + herbed focaccia bread served with whipped butter
// TRADITIONAL CUISINE STATION
caesar salad with herbed croutons + shaved parmesan
prime rib of beef with yellow onion confit + horseradish sauce
roasted seasonal vegetables with a sweet grape tomato vinaigrette
country bread and brioche rolls with balsamic whipped butter
// PICNIC CUISINE STATION
coca cola glazed ham served with sweet potato biscuits + grainy mustard
coriander + cumin roasted jumbo shrimp with cucumber raita dip
triple cream camembert with balsamic + brown sugar glazed fig chutney served with fresh baguette
// LOW COUNTRY CUISINE STATION
barbecue atlantic salmon finished with a peach + nectarine chutney
low country pickled georgia shrimp with caperberry remoulade
zucchini + corn with thyme butter
black pepper biscuits served with whipped butter
// QUESADILLA CUISINE STATION
red chile chicken quesadillas + spicy pepper jack + avocado salsa
goat cheese + spiced pork quesadillas with fresh pico de gallo
black bean + brie quesadillas with mango salsa