Hors d'oeuvres
Petite Crab Cakes/Cajun Remoulade
Smoked Salmon Crostini/Horseradish Cream/Capers
Fresh Tomato Basil Bruschetta
Mediterranean Olive Tapenade Crostini
Gourmet Cheese and Fruit Plate
Butchers Plate/Assorted Cured Meats, Pates, and Condiments
Appetizers
Lump Crab Cakes/Cajun Remoulade/Sauteed Corn Relish
Lobster Ravioli/Savory Lobster Cream Sauce
Soups
Roasted Tomato Basil Soup
Creamy Wild Mushroom and Jumbo Lump Crab Soup
Salads
Mixed Green Salad/Carmelized Pears, Goat Cheese, Smokey Shallot Vinagerette
Classic Ceasar Salad
Fresh Baby Greens/Teardrop Tomatoes, Red Onions, Crumbled
Blue Cheese, Balsamic Vinaigrette
Entrees
Maine Lobster, Shrimp and Scallops over Creamy Local Grits with a Savory
Seafood Sauce
Seared Local Grouper over Asparagus and Leek Risotto topped with Beurre Blanc
Roasted Lamb Loin over Goat Cheese Whipped Potatoes topped with Zinfandel Demi Glace
Glazed Pork Tenderloin over Whipped Sweet Potatoes and Southern Collard Greens
Beef
Filet Mignon
Ny Strip
Ribeye
Sauces
Demi Glace
Bernaise
Bleu Cheese Balsamic Glaze
Green Peppercorn Brandy Sauce
Mushroom Madeira Sauce
Potatoes
Potatoes au Gratin
Whipped Potatoes
Crispy Corn Potato Cake
Veggies
Sauteed Spinach
Sauteed Asparagus
Roated Brussel Sprouts and Carrots
Sauteed Green Beans
Copyright 2009 Rags to Riches Catering: Charleston Chef. All Rights Reserved.
