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Reception # 345
HORS D’OEUVRES PASSED FOR THE FIRST HOUR
Sweet Potato Mousse
English Cucumber Medallion
Toasted
California Walnut
Truffled Shrimp and Roasted Red Pepper Salad
Crisp Phyllo
Cups
Artisan Baked Bruschetta
Roasted Yellow Tomatoes, Roasted Red Peppers, Ricotta Salada,
Holy Basil
GALLERIES OF REFINED REGIONAL CUISINE
Pre-Carved USDA Choice Tenderloin of Beef
Horseradish, Dijon Mustard,
Mayonnaise
Fresh Dinner Rolls
Charleston Boiled Shrimp and Blue Cocktail Crab
Claws
Served with Spiked Tabasco Cocktail Sauce
Meeting Street Shrimp and
Grits
Tasso Ham and Smoked Sausage
White Stone Ground Grits
Southern Artichoke Dip
Served with Mini - Toasts
Trio of
Marinated Grilled Vegetables
Pencil Asparagus
Portobello Mushrooms
Young Squashes
Sidi’s Farm Fresh Tomato Salad
Fresh Rosebank Farms Tomatoes, Fresh Buffalo
Mozzarella, Basil Chiffonade, Extra Virgin Olive Oil
Charleston Cold Blue Crab Dip
Bremner
Wafers
Aged International and Domestic Cheeses
Assorted Crackers
Crudités of Fresh Seasonal Vegetables
Graham’s Dill Dip
Fresh Seasonal
Fruit
Decadent Swiss Chocolate Fondue
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