Austrian menu for Book Publishing Party

Wild Mushroom Strudel with Mountain Honey and Toasted Walnut Dust 

 Seafood Meunière Pastry Cups

 Herb Crusted Pork and Bacon Cubes

 Schnitzel Strips with Lemon and Capers

 Chicken and Thyme Roulade with Raspberry Sabayon

 Gnocchi with Sage, fresh Curd, Spinach and Tomato Basil Coulis

 Liptauer, a spicy cheese spread with French Bread Croutons

 Fire Roasted Sausage, Cabbage and Onions with Caraway

Grilled Asparagus, Mushrooms and Roasted Pimentos

 Pear Brownies

Sachertorte

Sustainability in Agriculture and Natural Resources Conference

60 guests

Thursday Opening Reception “Kick Off”

6-8 pm Holtzman Alum. Center Terrace

Heavy Appetizers 60 guests @$20 per person

MENU

Bar Snacks: Our Famous Pepperoni Baked Nuts

Black Eye Pea Cakes with cilantro crème and smoke chili salsa

Fresh In house Made Mozzarella, Fresh Basil and Local Tomato

Local Spinach and Sun Choke (Jerusalem Artichoke) dip with loal bread crouton rounds 

Local Vegetables grilled, pickled and raw…Crudités with complimentary dressing

Grilled Local Asparagus and Green Beans with “Benni” sesame

Fried Green Tomatoes with Balsamic Reduction and local Goat cheese

Mini Local Buffalo Burgers with our homemade apple ketchup

Dressed up Surry “Pig in a Blanket” Edwards of Surry Smoked Sausages dressed in Onion Biscuit Dough

In House Smoked Local Farm Raised Trout & Tilapia Platter (assorted flavors brined and smoked) with fine diced red onion, capers, and dill sour cream

Mini Corn Pudding Cakes with Spinach, Local Cheese, and Fresh Herbs

Fresh Local Fruit salad with local honey and fresh mint

Assorted Local Cheeses and Local Artesian Breads Tasting

Local Wild Mushroom Strudel with Toasted Pecan Honey

Herbed Cheese and Smithfield Ham Biscuits Bites (some vegetarian-no ham)

BBQ Local Pork and Red Mustard Greens Egg Roll with spicy chili garlic sauce

Local Apple & Cherry Cobbler

Assorted Cookies and Brownies

Friday,  (breakfast, lunch)

8 – 8:45 am Holtzman Alum. Center Terrace

Breakfast @$10 per person, 60 guests

·         Whole Fresh local Fruit (apples, plums, pears, etc.)

·         Granola and Fruit Bars with local Fruit Pies (Local made and individually wrapped)

·         Local Fruit Salad with Mint and Local honey

·         Mini Muffins (local fruit and vegetables; zucchini-walnut, blue berry, strawberry, pumpkin, etc. made with local Flour and Guinea Eggs)

·         Sweet Potato Biscuits, some with grilled vegetables and some with Smithfield Ham and Edward’s Sausage

 

Lunch (at the Hahn Gardens) $15 per person, 60 guests

·         Grilled Garden Sandwiches; Example: spinach, pine nuts, red onion, mushroom, local goat and cheddar cheese

·         Arugula Blue Cheese Cole Slaw

·         Fire Grilled Pizza with Homemade Mozzarella, Vine Ripe Heirloom Tomatoes, and Fresh Basil Pesto (we make whole wheat pizza dough cooked on a wood fire grill them topped with fresh local vegetables and cheeses and some with local beef, classic artesian Florence, Italy style)

·         Local Sweet Sausage, grilled with Fennel, Onion, Peppers, local Red Mustard Greens and homemade Gnocchi made with Collard Green and Floyd Creamers (potato)

Saturday, (Lunch and Finally “Closing Reception”)

The Catawba Center (kitchen) 12 – 1 pm @$15 per person, 60 guests

Lunch 60 guests

·         Local Buttermilk Braised Local Farmed Cobia (if available, if not Tilapia or Salmon) with Local Cherry-Peach-Sage Salsa)

·         Sesame Green Beans

·         Honey Rosemary Carrots

·         Wild Rice with Leek, Pecans and Fresh herb Vegetable Stock

·         Sautéed Apples and Local Chanterelle Mushrooms with Tarragon

·         Fresh Local Mixed Field Greens with Apple Cider-Shallot Vinaigrette

·         Assorted Cookies and Brownies

Closing Reception 5 – 7 pm @20 per person, 60 guest

Holtzman Alum. Center Terrace

·         Pepperoni Baked Nuts

·         Baked Brie with Local Apricot Jam

·         Cream Cheese and Red Pepper jelly

·         Spinach and Artichoke Dip

·         Assorted Crackers

·         Crispy Plantain Chip with Red Lentil Dip

·         Crispy Celery, Carrot, Cauliflower, Broccoli 

·         Olives, Pickled Vegetables and  Spiced Peaches

·         Parmesan-Tomato-Mozzarella Bruschetta on French Bread Croutons

·         Free Range Chicken Roulades

·         Vegetarian Eggrolls with sweet and sour sauce

·         Spinach and Feta in Filo

·         Mini Assorted Muffins; Examples: Anna banana bread, zucchini bread and orange-cranberry

·         Pineapple, Mango, Orange, Grapefruit and Apple Salad with Toasted Pecans and Walnuts

 

Draft 1.0 Folly Beach, SC Birthday Party
Heavy Hors d' orves $25 per person, Served as a dinner.    
1.  Bar Snack; Baked Pepperoni Mixed Nuts
2.   Coconut Grouper with Brown Butter Rum Sauce
3.   Home Fried Tara Chips (Plantain, Yucca, Taro Root, Etc.) with Jamaican Jerk-Molasses Black Bean, Fresh Pineapple Salsa, and Spinach-Artichoke Dip
4.   Cashew-Herb Crusted Chicken Fingers
5.   Sweet Chili Garlic Shrimp and Cream Cheese with French Bread Croutons
6.   St. Barts Flame Roasted Pork Loin
7.   Cuban Mojo Pulled Pork and with Soft Rolls
8.   Grilled Asparagus, Sesame Green Beans and Caramelized Ginger Baby Carrots
9.   Fresh Fruit Salad with Fresh Mint and Tupelo Honey
10. Grilled Shrimp with Avocado, Tomato-Basil Salad
11. Baked Brie Stuffed with Nuts & Guava
12. Mini Crab Cakes

Draft2.0 The Williams,  Wedding
This menu was served in Charleston as passed apps, dinner buffet as Heavy Hors d'orves with stations; $32 per person
Bar Snacks: Pepperoni Baked Nuts and Tara Chips (fried plantain, taro root, yucca)
 
Passed Appetizers
·                         Crab Cakes with Remoulade Sauce (Passed)
·                         Black Eye Pea Cakes with Cilantro Sour Cream (Passed)
·                         Fresh Mozzarella, Tomato Basil Skewer with Reduced Balsamic Dip
·                         Mini Grilled Tuna Salad Sandwiches (Passed)
·                         Mini Tart Shell Sun Dried Tomato Basil Cheese Cake (Passed)
·                         Wild Mushroom Strudel with Toasted Pecan Honey (Passed)
·                         Seared Tuna on Crispy Wonton with Spicy Shallot-Cilantro Sauce (Passed)
·                         Vegetarian Egg Roll with Sweet Chili Garlic Sauce (Passed)
·                         Crispy Tuna Rolls with Wasabi-Soy Dip (Passed)
·                         Grilled Rack Lamb “Lollipops” with Mint Pesto
 
Station One
Old Bay Boiled Shrimp with Smoked Tomato Cocktail Sauce
Spinach and Artichoke Dip
Charleston Crab Dip
Flat Bread and French Bread Rounds
Sesame Green Beans, Grilled Asparagus and Grilled Mushrooms with Roasted Red Peppers
Spinach and Filo Triangles
Fruit Salad with Fresh Mint and Tupelo Honey
 
Station Two
Shrimp and Grits with Tasso Gravy (Shrimp and sauce ½ pan with Creamy Grits in ½ Pan, one Chafer)
Smoked Pulled Pork (chafer) red and yellow BBQ sauces on the side
Blue Cheese Coleslaw
Roasted Greek Potatoes
 
Carving Station
Charred Argentinean Style Beef Loin with Chimichurri and Béarnaise
Cider Cured Young Turkey Breast with Apple-Cranberry Relish
Mini Rolls
 
Kid’s Station
Mini Cheese Burgers
Cheesy Mack and Cheese
Peanut Butter and Grape Jelly Sandwiches
Grilled Cheese Sandwiches
Whole Strawberries and Grapes
Mini Brownies, sugar and chocolate chip cookies

MENU DRAFT 1.3 Goat Island Wedding

Bar Snacks: Pepperoni Baked Nuts and Tara Chips (fried plantain, taro root, yucca and tortillas)
 
Station One
Frogmore Shrimp Boil
Red Bliss Potatoes, Corn, Sausage, Local White Shrimp, and Live Crabs for flavor: Manned station with history of the dish, demonstration how to eat and table with paper towels and chafer to hold food.  Propane Cooking Station (one Boiler)
Garnish: Smoked Cocktail Sauce, Lemon wedges, Saltine Crackers
Station Two
Lowcountry Sampler
Crab Cakes with Remoulade Sauce
Black Eye Pea Cakes with Cilantro Sour Cream
Spinach and Artichoke Dip
Charleston Crab Dip
Sesame Green Beans, Grilled Asparagus and Grilled Mushrooms with Roasted Red Peppers
Crispy Flat Bread and French Bread Rounds
Sweet Potato Herb Biscuits
Station Three
Smoked Pulled Pork (chafer)
Blue Cheese Coleslaw
Small rolls and sliced Bread to make sandwiches
Grilled Mojo Herb Chicken Breast Medallions (chafer)
Squirt Bottles of: Red and Yellow BBQ Sauces
Station Four
Fruit Salad with Fresh Mint and Tupelo Honey
Fresh Whole Strawberries
Spinach and Filo Triangles
Fresh Tortellini, Fresh Mozzarella, Tomato, Basil and Baby Greens Salad
Sushi and Grilled Tuna with Wasabi-Soy Sauce
Pecan Crusted Salmon and Grouper with Lemon Beurre Blanc (chafer)
Vegetable Egg Rolls and Sweet Chili Garlic Sauces
Mini Herb Burgers on Hawaiian Bread
October 10, Goat Island
$26.00 Per person
Food $3900.00
Staffing Estimate $500.00  (4 person Staff, 5hours)
We have our own boat: no charge
Total for food and Labor $4400.00
Bar open at 4pm
Reception at 5pm
 
Draft 2.0 Collier Company Picnic at the Beach
Bar Snacks: Pepperoni Baked Nuts and Tara Chips (fried plantain, taro root, yucca)
 
Passed Appetizers
·                         Crab Cakes with Remoulade Sauce (Passed)
·                         Black Eye Pea Cakes with Cilantro Sour Cream (Passed)
·                         Fresh Mozzarella, Tomato Basil Skewer with Reduced Balsamic Dip (Passed)
·                         Mini Grilled Tuna Salad Sandwiches (Passed)
·                         Mini Tart Shell Sun Dried Tomato Basil Cheese Cake (Passed)
·                         Wild Mushroom Strudel with Toasted Pecan Honey (Passed)
·                         Seared Tuna on Crispy Wonton with Spicy Shallot-Cilantro Sauce (Passed)
·                         Vegetarian Egg Roll with Sweet Chili Garlic Sauce (Passed)
·                         Crispy Tuna Rolls with Wasabi-Soy Dip (Passed)
·                         Grilled Rack Lamb “Lollipops” with Mint Pesto (Frenched bone lamb Rack cut to
               one bone, you pick it up by the bone and little round bite size loin meat)
 
Station One
Old Bay Boiled Shrimp with Smoked Tomato Cocktail Sauce
Spinach and Artichoke Dip
Charleston Crab Dip
Flat Bread and French Bread Rounds
Sesame Green Beans, Grilled Asparagus and Grilled Mushrooms with Roasted Red Peppers
Spinach and Filo Triangles
Fruit Salad with Fresh Mint and Tupelo Honey
 
Station Two
Shrimp and Grits with Tasso Gravy (Shrimp and sauce ½ pan with Creamy Grits in ½ Pan, one Chafer)
Smoked Pulled Pork (chafer) red and yellow BBQ sauces on the side
Blue Cheese Coleslaw
Roasted Greek Potatoes
 
Carving Station
Charred Argentinean Style Beef Loin with Chimichurri and Béarnaise
Cider Cured Young Turkey Breast with Apple-Cranberry Relish
Mini Rolls
 
Kid’s Station
Mini Cheese Burgers
Cheesy Mack and Cheese
Peanut Butter and Grape Jelly Sandwiches
Grilled Cheese Sandwiches
Whole Strawberries and Grapes
Mini Brownies, sugar and chocolate chip cookies
 
 
 
Staffing @ $25 an Hour
2 Bartenders 5 hours shift $250
2 Servers 8 hours shift $500 (set up)
2 Servers 5 hours shift $250
1 Carver, Culinary $150
Staffing Total Estimate $1150.00
 
Bar Set Up @ 3.50 per person
Coke, Diet Coke, Sprite, Ginger ale, OJ, Grapefruit, Cranberry, Soda and Tonic, Lemons, Limes, Margarita Mixer, Stirrers, Bev. Napkins, Plastic Cups, ice.
Sweet Ice Tea and Lemonade for the Kids Station.
$280.00
 
Menu Price
60 Adults @ $34    $2040.00
20 Children @ $15 $ 300.00
 
Food Total $ 2340.00
Beverage    $ 280.00
Tax             $ 157.20
Staffing      $1150.00
Tip             $  754.00
Total          $ 4681.2