• Mac N Cheese Bites with Roasted Red Pepper Aioli
• Chicken Tender Pecan with Honey Aioli
• Classic Crostini with Pesto Marinated Roma Tomatoes and Mozzarella Cheese
• Sweet Soy Glazed Sirloin Skewers with Siracha Lime Aioli
• Homemade Vegetable Spring Rolls served with Sweet and Spicy Chili Glaze Dipping Sauce

• Mini Avocado Crostini
• Sesame Chicken with Apricot Lime Sauce
• Fresh Berry Baked Brie Bites
• Jumbo Lump Crab Wonton Crostini with Sesame Soy Vinaigrette, Alfalfa Sprouts,
• Scallions, Carrots, Garlic and Fried Wonton Chips
• Southern Style Deviled Egg with Candied Bacon
• Sweet Chili Glazed Pineapple & Chicken Skewers with Peppers and Onions

Featuring Fresh Baked, Grilled French Bread Drizzled with EVOO, Classic Bruschetta, Olive Tapenade, Basil Pesto, Bacon Jam, Caramelized Onions, Fresh Mozzarella, Parmesan Cheese, Applewood Smoked Bacon, Roasted Red Peppers and Arugula

Smokey Grilled Rum Glazed Shrimp Skewered on Hawaiian Cane Sticks and Sweet & Spicy Glazed Chicken Skewers with Sweet Peppers, Red Onions and Pineapple Drizzled with a Sweet Chili Sauce

Spicy Avocado Hummus, Parmesan Spinach & Artichoke Dip, Beef Brisket Queso, Roasted Salsa, Grilled Mango Salsa, Bacon, Onion & Asiago Fondue, and Cheesy Crab Dip served with a Selection of Crackers, Tortilla Chips, Pita Chips, Grilled Crostini’s and Soft Pretzel Bites. Choice of Three Dips.

• Seared Salmon served with a Sundried Tomato Beurre Blanc
• Chicken Fritte with Spinach & Mushroom Cream Sauce
• Grilled Lemon, Basil and Garlic Marinated Chicken Breast with a White Wine Cream Sauce

• Chicken Breast Stuffed with Mozzarella, Basil and Prosciutto and Topped with a White Wine Cream Sauce
• Gulf Mahi Mahi served Blackened with a Tri-Citrus Beurre Blanc
• Herb Crusted Roast Beef with

• Mixed Greens Salad with Cucumbers, Tomatoes, Red Onions, Croutons and Cheddar Cheese served with Ranch and Balsamic Vinaigrette
• Caesar Salad with Crisp Romaine, Garlic Herb Croutons, Shaved Parmesan and Tuscan Caesar Dressing
• Wedge Salad with Iceberg, Cherub Tomatoes, Gorganzola Crumbles, Bacon and Choice of House Made Ranch Dressing or Vidalia Onion Vinaigrette
• Warm Spinach Salad with Baby Cello Spinach, Candied Walnuts, Red Onions, Hard-Boiled Eggs and Warm Bacon Vinaigrette

• Haricot Verts with Garlic & Butter
• Snow Peas & Baby Carrots with Soy Glaze
• Vegetable Medley with Squash, Zucchini, Bell Pepper, Broccoli and Sweet Red Onions
• Southern Style Green Beans with Bacon, Roasted Sliced Almonds, Garlic and Brown Butter
• Sauteed Broccolini with Garlic Infused EVOO
• Grilled Asparagus with Lemon Garlic Butter +$3 Per Person
• Seasonal Creamy Squash Gratin +$3 Per Person
• Additional Vegetable +$3 per person

Vanilla & Chocolate Ice Cream served with an Array of Toppings including Hot Fudge Sauce, Butter Cream, Mini Cookies, Sprinkles, Toasted Chopped Almonds, Whipped Cream, Cherries and a Variety of Candies

An Array of Chocolate Confections including Cakes, Cheesecakes, Assorted Cookies and Candies

CHOICE OF FOUR TOPPINGS – Warm Belgium Dark Chocolate, Milk Chocolate, and White Chocolate Fondues presented with Seasonal Berries, Apple Wedges, Baked Cookies, Rice Crispy Squares, Pretzels, and Marshmallows

Milk Chocolate Bars, Marshmallows and Graham Crackers served with Skewers and Your Very Own ‘Mini Campfire’ to Toast Your Smores to Perfection

Marbled Vanilla & Dark Chocolate Mousse

Crème Brulee featuring Vanilla Bean, Dark Chocolate or Cinnamon Toast Crunch

White Chocolate Bread Pudding with Praline Sauce

New York Cheesecake

Carrot Cake

Strawberry “Pound” Short Cake Stack

Chocolate Cookie Crust, White Chocolate and Raspberry Cheesecake

An amount is set by the host and credited towards the selected bar arrangements. Bar arrangements can be beer and wine only or include any tier of liquor.

• Hosted Bar limits are set by the client with a $500 minimum.
• The limit set does not include tax or service charge. A 24% service charge
  and 7% sales tax will be added to the final subtotal.
• Staff will inform the client when the total is within $250 of the hosted limit. Client has the choice to increase the limit or move to a cash bar.
• Final bar bill must be paid one week after the wedding date.