Hor d' oeuvres

Mozarella & Tomato Pizza
Fire Roasted Tomatoes, Fresh Mozarella & Basil on Flat Bread

Dips
Roasted Pepper Hummus, Creole Crab Dips with Gluten Free Bread

Fried Green Tomatoes with Remoulade Sauce

Roasted Corn, Fire Roasted Tomatoes, Panchetta and Goat Cheese Crumbles
on Crostini

1st Course
Warm Weather Salad

Super Greens, Micro Greens, Heirloom Tomatoes, Blistered Grapes and Candied Pecans served with Champagne Vinaigrette

2nd course
Country Fried Chicken

Buttermilk Soaked, Creole Seasoned Country Fried Chicken

Blacken Salmon

Sock- Eye Salmon Fillets are Cajun Spiced and pan seared

Side
Maple Glazed Heirloom Carrots &

Carolina Golden Rice

Dessert
Gateaux Victoise

Flourless Chocolate Cake made with premium European Chocolate served with Fresh Whip Cream and Berries on the side

Strawberry Shortcakes

Individual Strawberry Shortcakes with Fresh Whipped Cream
Other Infomation

Good afternoon Elaine: By George I think we have gotten it all together now. Cheers, Chef Michelle

Meal for 9 on 26 April 2019